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November 7, 2017


What’s in this Week’s Veggie Box:

VEGGIE BOX: Tatsai leaves (like spinach without the oxalic acid) Tokyo dessert turnips, French breakfast radishes, bok choy, cilantro, peppers and eggplant.

FRUIT BAG:, Dried peaches, Pomegranates, Persimmons, Pink Lady apples and Wickson crabapples



 Payment is due November 14th

The new quarter begins November 21 and ends February 20

No deliveries December 26, 30. January 2, and 6


This Week on The Farm

I am so sorry not to get this out in a timely manner, but even at this late date I would like to get a quick note telling you about the produce in the box and the fruit bag, and to go through the system of distribution that Annie works so well each week.. 


            The fruit bag continues to include a mix of Biodynamically certified apples from Booneville, as our own apples and those of our neighbor just south of Putah Creek were both dramatically affected by the adverse spring weather here.  The smaller ones are a Wickson Crabapple  and very tasty.  The larger ones are small Pink Lady apples that are personal favorites.  You are probably all familiar with the dried Suncrest Peaches and the pomegranates and Fuyu persimmons.  We should have lemons and mandarins for you in the next few weeks.


            The vegetable box has a couple of items that we have not included before, loose tatsai  and bunches of young bok choi.  The tatsai is a great tasting spinach substitute, a lot like spinach without the oxalic acid, and can be fixed any way you fix spinach.  Try it fresh and see if you like it with all the nutrition intact.  The bok choi is a portend of the many winter vegetables slated to come to your box before the end of the year.  The baby bunches that some of you got re the result of a thinning method that we use to maximize the use of what we grow.  In many cases, including the bok choi, we can seed,water and germinate and then in a couple of weeks come through and had thin the plants to about 4’’ apart.  Then as they grow they reach a good baby size without overcrowding and we can make our first harvest, which is this one.  Then a second harvest at about half size thins them to the 12-16’’ final spacing for the full sized cut.  It seems so much better than seeing so much food lying in the furrows.  We don’t really think of ourselves as ethnic food producers, but I have to say that we have pretty much circlked the globe with Tokyo turnips, bok choi, French breakfast radishes, tatsai, cilantro, asian and Mediterranean eggplant and good old American bell peppers.


Well, Annie and our two daughters made it off and are in Italy.  Ever since she visited there and experienced the Italian rural and local food culture, she has wanted to return.  Claire, who is our organizer extraordinaire, conceived of and carried out the planning for the trip to celebrate Annie’s 65th.  They even have kept a 15 minute appointment to see ‘The Last Supper’, and are now on their way to some new adventure. 


I hope to be more appropriate next week, bear with me.  You are on your own for how to prepare the food.  I find that less is more! 


    This Weeks Newsletter

July 28, 2015