Thursday, March 19, 2015

Irresistable Carrot Chip Sticks

Irresistable Carrot Chip Sticks

As a small organic farm, we grow a lot of carrots  so that means that our small family also eats a lot of carrots!

While it's hard to beat the sweet and earthy flavor of our Nantes carrots enjoyed raw, it's a fun treat to turn a few into savory chip sticks. 

Now, it may come as a surprise how quickly little ones can make an entire baking sheet of freshly roasted carrot chips disappear before their parents can get one —  so, you might want to plan on more than one batch if you have sneaky wee folks around. 

Carrot Chips
 
INGREDIENTS & TOOLS
• 2-3 medium sized carrots
• 1 - 2 teaspoons olive oil 
• Kosher (or favorite salt)
• Fresh-ground black pepper (& other seasonings if desired)
• 2 rimmed baking sheets
• Y-shaped vegetable peeler
Irresistable Carrot Chip Sticks
Tip: Using a Y-shaped peeler (instead of a mandolin or regular peeler) makes it a little easier to consistently shave off longer, more uniformly thick carrot ribbons.

PREPARATION:
Preheat oven to 350 degrees F. 

SELECTING & READYING CARROTS:
Although this recipe works with any size carrot, it's best to choose the larger of the carrots in your bunch. Try to choose similarly sized carrots so that the carrot ribbons are fairly uniform in size. Simply give the carrots a gentle scrub under water; there's no need to pre-peel. 

Holding the carrot by the stem, shave off a long thin ribbon of carrot using a vegetable peeler. Try to get the peels as uniform as possible and feel free to snack on any pieces that are too small or too thin to use. Place carrot strips in a large bowl.

Gently toss with olive oil, taking care to not break the strips. Start with a teaspoon of oil and increase if needed. Place the carrots on a lightly-oiled baking sheet in a single layer. While the edges can slightly touch, they should not overlap. 

Irresistable Carrot Chip Sticks
Tip: Don't use parchment paper for chips as they don't quite get that crisp. 

SEASONING:
Before placing in the oven, season with freshly-ground pepper and your favorite salt or seasonings. While we tend to keep it simple with salt and pepper, chopping fresh herbs like thyme and rosemary into a little salt is also nice. Some folks like to add a little heat with a sprinkle of curry powder or red pepper flakes.
 

BAKING - KEEP A WATCHFUL EYE:
Bake for 6 minutes before swapping your baking pans from the top to bottom racks. Bake an additional 6-8 minutes until the carrot edges barely start to turn a golden brown. While toasty edges can be delicious, the thin, delicate carrot ribbons can quickly turn from just-right to burnt, so don't stray too far from the oven in the final minutes.

TO CRISP UP THE CARROTS:
Leave the baking sheets in the oven, turn off the heat and leave the oven door ajar for about 2 minutes.
Tip: If you are going to make a second batch and aren't ready to turn off the oven, simply jump to the next step and crisp your carrots by leaving on the counter. 
To finish crisping the carrot chips, remove from the oven and place on the counter/wire rack to cool. Carefully remove from the baking sheet and enjoy!

Click here for a printer friendly version of this recipe. 

Omnivore Salt

omnivore salt in package

We wouldn’t normally shout the praise of seasonings from the rooftop, however, Omnivore Salt is a special mix of salt, wild fennel, a little hot pepper and a blend of secret spices that come with some high-hitting recommendations from some of California’s most influential foodies. We couldn’t help but share the food love. Hope you enjoy!

omnivore salt

"Angelo Garro has been one of my most influential teachers, in the kitchen as well as in the fields and woods. A few years ago, he began bringing bags of his Omnivore Salt whenever he came to dinner. I have no idea what's in it, but I can tell you that Omnivore Salt improves whatever it touches. I use it to season meat a day or two before cooking, in salad dressing, on eggs - on just about anything savory in fact.  As a rule I don't do product endorsements, but my debt to Angelo is so deep, and his salt is so special, that I have no choice. Rule broken."

- Michael Pollan (American author, journalist, activist, and professor)

"This salt is so indispensable, I bring a bag everywhere I go!"

- Alice Waters (American chef, restaurateur, activist, and author)

"Congratulations Angelo! Finally your salt is in the market and I do not need to steal from your kitchen anymore." 

- Werner Herzog (German film director, producer, screenwriter, author, actor and opera director)

How To Add Omnivore Salt to Your Delivery:
CSA members - head on over to our online Farm Stand Market to customize your upcoming delivery. Market is open from noon on Thursday until 10 am, 2 days before your scheduled delivery day. After you confirm your produce items, click the orange button "Confirm and Continue To Other Farm Products" to add the products to your delivery.


Not part of our farm family? Find out if we deliver to your neighborhood.




Wednesday, March 4, 2015

The Good Morning Giveaway!

pachamama coffee co-operative giveaway

We are so excited to announce our new Single-origin coffee from Pachamama Coffee Cooperative, available only through the month of March. This rich, medium-roast blend comes from Santa Clara Laguna in southwestern Guatemala and has lovely notes of chocolate and hints of hazelnut. To commemorate the occasion, we are giving away a bag of organic Guatemala coffee and a copy of the book Connecting Worlds: The Coffee Trail by Olaf Hammelburg, which depicts the journey from farmer to consumer.

pachamama_guatemala_catarina_yac_2
Photo Provided by Pachamama Coffee Cooperative

Farmer Highlight
Pachamama Coffee Farmer Catarina Yac is a small-scale, organic farmer in Santa Clara Laguna in southwestern Guatemala. Arabica coffee production, sometimes referred to as “mountain coffee," is Catarina's primary source of income. As a single woman, she also produces a variety of crops for personal consumption and bartering between neighbors. The Yac Family is a member owner of the Manos Campesinas cooperative. Click here to learn more about Catarina’s unique journey.

guatemala_santa_clara
Returning with the Harvest - Photo Provided by Pachamama Coffee Cooperative

Here's How To Enter: (Giveaway is now closed)
To win a copy of Connecting Worlds: The Coffee Trail and a bag of Pachamama’s single-origin organic Guatemalan coffee, simply leave a comment below answering this question by Thursday, March 19, 2015 (one entry per-person please).

What is a great cup of coffee?

No purchase required. Limit one entry per person, please. Entries will close on Thursday, March 19, 2015 at Noon. Winners are chosen by Random Number Generator and announced on our blog on Thursday, March 19, 2015. 

Thank you for all the amazing and heart-warming comments!  One thing is apparent, our customers love and appreciate their coffee. 

The winner chosen at random is Heather who said:

"Aroma filling the crisp morning air. Lowering the French press, after eagerly waiting for the dark and bold flavors to be released. Pouring it piping hot over raw cream and grass fed butter in my mug. Too hot to taste, so I am forced to close my eyes and breathe in the aromas. Small sips as I soak up the quite time for myself. To me, that is a great cup of coffee."

Thursday, February 26, 2015

No Longer In The Dark — An Ode To Endive

growing endive
Endive Ready for Harvest

Among the vast cornucopia of crops grown by farmers, there isn’t another quite like the Belgian endive (pronounced on-deev). Known as one of the most difficult vegetables to grow, Belgian endives are a very special long season crop that requires a winter, indoor “forcing” phase to produce the tightly-wrapped, almond-shaped, cream colored heads that you find in your Farm Fresh To You box.

endive - taproot
Chicory Root (photo provided by California Endive)

While the first growth phase takes about 150 days in the field, where the chicory grows from seed into a leafy green plant with a deep tap root, we had the privilege to view the later and more mysterious part of the second-growth process.

rich collins
Rich Collins Holds Up a Frozen Chicory Root from Cold Storage 

At harvest, tops of the leafy chicory plant are cut-off; the roots dug up and then placed in cold storage where they will enter a dormancy period. As demand necessitates, roots are removed from cold storage for their second growth, which takes 28 days in dark, cool, humid forcing rooms, similar to a mushroom growing facility. After that, you are left with a delectable harvest of Belgian endive, which are then packed into environmentally friendly Bagasse trays (a fiber made from sugarcane).

endive growing in the dark
Shining Some Light On Endives In Their Second Growing Phase Before Harvest

If you haven’t tried one of these vegetable divas, I highly recommend that you do. The taste is unmistakable; it is naturally slightly bitter with a nutty finish. It is delicious raw or in salads, but also makes an excellent cooked vegetable that can be baked, roasted or braised.

roasted belgian endive

Our friends at California Endive are a great source for yummy endive recipes, but we suggest you try this scrumptious recipe for roasting endive that we think you will love.

Roasted Belgian Endive
INGREDIENTS:

• 4-5 heads of Belgian endive
• 3 tablespoons of butter
• juice and zest of one orange
• 4 tablespoons of balsamic vinegar
• 2 tablespoons of maple syrup
• a pinch of salt
• 1 teaspoon of freshly chopped parsley
• freshly ground black pepper, to taste

DIRECTIONS:
Cut endives in half, discard outer leaves. Melt butter in a large skillet, add endives and sauté over medium heat for about 5 minutes. Carefully turn endives over and sauté for another 5 minutes.

Combine balsamic vinegar with maple syrup and orange juice, add salt. Arrange endives in a buttered baking dish. Pour over the sauce. Top with orange zest and fresh parsley.

Bake at 400F for about 30 minutes - until endives have softened. Serve and enjoy!

We hope this inspires you to try something new with your next delivery of endive – trust us, you will discover a whole new and delicious flavor profile.

Click here for a printer friendly version of this recipe.

How To Add Endive, Oranges, Balsamic Vinegar and Maple Syrup to Your Delivery:
CSA members - head on over to our online Farm Stand Market to customize your upcoming delivery. Market is open from noon on Thursday until 10 am, 2 days before your scheduled delivery day. After you confirm your produce items, click the orange button "Confirm and Continue To Other Farm Products" to add the products to your delivery.

 
Not part of our farm family? Find out if we deliver to your neighborhood.




Thursday, January 29, 2015

Pachamama Coffee Cooperative

coffee
Photo provided by Pachamama Coffee Cooperative

There is nothing more satisfying than waking-up on a chilly January morning to the smell of really good coffee brewing. But honestly, coffee is a favorite beverage around the farm in every season. This is why we are very excited to offer Farm Fresh To You customers two delectable organic coffee varietals from Pachamama, a farmer-owned coffee cooperative based in California.

pachamama farmers
Photo provided by Pachamama Coffee Cooperative
 
Pachamama’s member-cooperative represent tens of thousands of families in Peru, Nicaragua, Guatemala, Mexico and Ethiopia. Buying organic coffee directly from farmers means better quality coffee, a better life for the farm family and a healthier environment.

pachamama coffees

This week we are offering organic French roast, a tried-and-true dark roast that is well known for its bold, strong and smooth flavor and a single-origin, medium roast coffee from Nicaragua that has a bright and complex flavor.

alexa marin
Photo provided by Pachamama Coffee Cooperative

Farmer Highlight 

Pachamama has been working closely with Alexa Marin, whose farm was devastated last year by the coffee rust, “La Roya”. La Roya destroys the coffee tree, leaving a skeleton of a plant that was once a lush plant covered in cherries. Coffee, unlike annual crops, takes 4 years to be a producing plant. As a single woman with two grown sons, it would be easy to stop farming. However, on a trip to Nicaragua last year, Pachamama sampled 20 coffees and Alexa’s coffee was among the best. At Pachamama they have been actively raising funds to help Alexa replant in order to create a thriving family farm.

pachamama farm 2
Photo provided by Pachamama Coffee Cooperative

How To Add Pachamama Coffee to Your Delivery:
CSA members - head on over to our online Farm Stand Market to customize your upcoming delivery. Market is open from noon on Thursday until 10 am, 2 days before your scheduled delivery day. After you confirm your produce items, click the orange button "Confirm and Continue To Other Farm Products" to add the products to your delivery.

Thursday, January 22, 2015

Kale & Apple Soup


kale 
This time of year, kale harvests are underway and the vitamin packed leafy green is a winter staple in Farm Fresh To You boxes. Cool temperatures call for warm soups, so we wanted to share this cozy and healthy Kale & Apple Soup from The Kitchn.

Give it a try and let us know what you think!

kale and apple soup
Photo by Sara Kate Gillingham



Thursday, January 15, 2015

Broccoli and Kale Pasta Salad

kale and broccoli pasta salad

We are a few weeks into the New Year and healthy eating habits and work-out routines are still a hot topic around here. So, in the spirit of sticking with healthy resolutions, we wanted to share another produce packed recipe from Holly that doesn’t scrimp on flavor.

This recipe features Baia’s spinner style pasta made in small batches by Italian artisans in Oakland, CA. Baia pasta follows traditional pasta-making techniques that give it a great texture and authentic flavor. Add it to your next produce delivery when customizing your Farm Fresh To You box in our Farm Stand Market! Learn more at the bottom of this post.

ingredients for broccoli and kale pasta

By Holly of Buttercup and Bourbon
After a month of eating whatever buttery sweet cookie and cake in sight, I decided it's time for that annual New Year cleanse. If you are like me, jumping head first into only eating leafy greens and quinoa isn't the easiest way to kick off clean eating. So I give you a great alternative to ease you into a new diet for this year, a light and green packed pasta salad! In collaboration with Farm Fresh to You's organic produce and their new offering of California artisan-made pasta from Baia Pasta, this salad is the right combination of healthy and hearty to keep you full and focused on kicking off the year with clean eating.

greek yogurt and herb dressing

The mixture of Greek yogurt, lemon, and herb dressing to top off some amazing organic produce and pasta ensures not only satisfied taste buds but also a happy tummy, enjoy!

Broccoli and Kale Pasta Salad
INGREDIENTS:

• Salt and freshly ground black pepper to taste
• 2 cups chopped broccoli
• 1/2 cup kale, (chard or spinach would also work), chopped
• 1-1/2 cups organic durum wheat semolina Baia Pasta, Spinner shape
• 1/2 cup unsweetened plain Greek yogurt
• 1/4 cup light coconut milk
• 1 tablespoon fresh lemon juice
• 1 tablespoon honey
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh mint, chopped
• Salt and pepper to taste

DIRECTIONS:
Bring an inch of salted water to a boil in a large saucepan. Add the broccoli, cover, and steam for 3 minutes or until tender-crisp. Remove broccoli from pot, drain, and rinse under cold water until cooled to room temperature. Transfer to a large bowl and set aside.
 

Cook pasta according to package instructions to al-dente texture. Drain the pasta and spray with olive oil. Then spread the pasta out on a baking sheet to cool to room temperature.
 

In a small bowl, whisk together the yogurt, coconut milk, lemon juice, honey, garlic, parsley, dill and mint. Season the dressing with salt and pepper to taste.
 

In a large serving bowl, combine the broccoli, chopped kale, pasta and dressing. Toss to combine and season to taste with salt and pepper. Serve with lemon wedges and a sprig of fresh herbs, enjoy.

Click here for a printer friendly version of this recipe. 

broccoli and pasta salad with herb yogurt dressing

How To Add Pasta and Produce to Your Delivery:
CSA members - head on over to our online Farm Stand Market to customize your upcoming delivery. Market is open from noon on Thursday until 10 am, 2 days before your scheduled delivery day. After you confirm your produce items, click the orange button "Confirm and Continue To Other Farm Products" to add beans to your delivery.


Not part of our farm family? Find out if we deliver to your neighborhood