admine9519, Author at Morning Song Farm - Page 20 of 44

Lots of our drop points have zero empty boxes for our driver to pick up each week. So it’s time again to remind everyone to please return your reusable carton; dispose of it only if it’s gotten dirty. We don’t want to be filling our landfills up with cartons that can easily be resued time and again! So please, return your box when you pick up your fresh share each week; or transfer your produce into your own bags and leave the empty carton behind.

Thanks!

We’re switching our July 4th deliveries to July 3rd. That’s only a week away, next Wednesday. So please mark your calendars, if you normally pick up on Wednesdays, we’re shifting all deliveries to Tuesday in one marathan harvest/delivery day so that our crew and you, our loyal subscribers can one and all focus on celebrating the day.

Date: June 30th, this coming Saturday
Time: 9-12
Address: 2120 Rainbow Glen Road, Rainbow, CA

Bring: closed toe shoes, sunscreen, hat, water, and if you’d like to get your hands dirty: gloves and work boots.

Leave at home: Your pets! We have a fragile balance, an armed truce really, between our dwarf goats, llamas, chickens, farm cats Rudie and Samie; and Tyson the farm dog. Let’s not disrupt the apple cart by bringing along Fido. We LOVE your dog, I swear we do, and would thoroughly enjoy meeting him, but there’s a whole boatload of other species out here that are suspicious of  their own extended animal kingdom family members, much less yours. So let’s make it easy on all of us, and nix the play dates between our animal kingdom and yours.

Sara is excited to show you a little about her edible flower plantings, and what she picks and how. Not all flowers are edible, not by a mile, learn which flowers Sara loves and how easy they are to grow!

Meet  Couscou and Dreamie, our chicken facility llama body guards. Now that we have them in the compound, we haven’t had a single chicken attacked. Great job guys! We provide the treats!

 Get a chance to pet our baby goats and offer your treats from home. Goats will eat just about anything, but please no junk food! They’re worse than farmer Donna’s teenaged son; they’ll eat MacDonalds until they burst if you offer it. But please stick to crunchy granola bars, crackers, chips, toasted bread, and air popped popcorn. (We’ll provide some, too!) Gracie likes bananas but none of the others do. Carl eats clothes and critical paperwork, but prefers food. For those that arrive at 9:00 sharp, you’ll get to see us milk. We don’t sell our raw goat’s milk, but we do enjoy it here on the farm, and love making cheese, butter, and more from our Nigerian dairy goat’s milk.

We were surprised when so many of our CSA members ordered our cage free, free-ranged, llama protected, heirloom,  soybean-free-organically-fed, humanely raised, rainbow chicken eggs. We’ve ordered more baby chicks, and can’t wait to introduce you to our newest chirping additions.

For the few of you that would like to get your hands dirty, we can always use the help!

Ingredients:
4 carrots, cut into 1/2 inch thick slices
2 turnips, cut into 1/2 inch cubes
3 TBS Rosemary, finely chopped
1/2 TLS grapefruit zest
1/2 TBS lemon zest
1/2 TBS orange zest
California olive oil to coat
Salt and pepper to taste

Process:
Preheat oven to 375. Toss carrots and turnips with rosemary, olive oil and salt until vegetables are well covered.

Place on baking sheet and roast in oven until tender, about 25-30 minutes.

Place in mixing bowl and toss with zest.

Season to taste with salt and pepper

Now that grilling season is upon us, I’m throwing all kinds of things on the grill to see what works. Actually, for me, anything  grilled with garlic can’t be bad, but since I already had the grill hot for the main dish, I thought I try this out.

Ingredients:
Your turnips sliced no thicker than 1/4 thick
California olive oil to cover
Salt and pepper to gaste
1 tablespoon minced garlic
2 tablespoons finely chopped parsley
grated zest of 1 Eureka lemon

Process:
Cook garlic in 2 tablespoons of olive oil over high heat until garlic sizzles, then reduce heat and cook garlic until it’s golden, 2 minutes. Transfer to mixing bowl, combine parsley and 1/2 teaspoon of pepper.

Combine California olive oil with salt and pepper and then cover your cut turnips with your seasoned oil, grill until tender; probably 2 minutes per side.

Stir in parsley/garlic and top with lemon zest.

Thanks to Chef Adriana Flemming for this recipe:
Ingredients:
Fava beans blanched and peeled
1/2 tsp. finely chopped rosemary
1/4 cupe olive oil
salt to taste
3 sliced kumquats, seeded
1 TBS finely chopped chives
1 TBS lemon zest (use the Eureka, not the Pakistani)
1 TBS lemon juice (use the Eureka, not the Pakistani)
Warm pita chips

Process:
Put blanced and peeled favas into blender with olive oil, lemon juice and a pinch of salt.

Transfer to a mixing bowl and mix in chopped rosemary and lemon zest.
Put in central serving bowl, garnish with chives and kumquats, and arrange warm or toasted pita bread around the outside.

Adriana mentions that this simple puree is also a great compliment to fish,m scallops, and squid.