2/19/25 SFF Farming Workshops
We are excited again this year to have Farming Workshops in our mix of farm offerings (in addition to nutrient dense veggies, flowers and also farm tours).
We have been doing our one day intensive workshops since 2016: Learn to Farm Living Soil. When we started we had a very big farm name nationally and farmers would fly in for the workshops. Over time we focused locally rather than continuing to reach far, we have fewer farmers come from out of state (plus we’ve trained people who now run no-till podcasts and have written books so there are more voices sharing, which is a great thing). Still, there is interest in coming to learn hands on and we love sharing on the farm. Many a farmer has put what they learned in our workshop to practice. The workshops have been so well received, we’ve only slightly changed the curriculum.
This year we’re hosting intensive workshops March 11th & April 22nd.
New this year, we’re adding a series that’s aimed at Home Farmers (those who are growing just for their family). Our Home Farmer Series is for those who want to learn to grow with the seasons. We designed this for hobbyists and experienced gardeners alike, this 3-part series will have the same info as the intensive workshop but with more time, PLUS we’ll focus on the season ahead and even send you home with starts for the season coming up.
This 3 part series will run March 15th, April 26th and Sept 6th. Anyone can join for one or all three. The series is recommended as they will build upon each other.
As CSA Members you are the heart of our farm and so we do want to share them with you as well. If you grow your own food instead of buying from us, do we miss out in veggie sales? Maybe. More importantly, we as a community grow resilience. We’d love to have you join and realize you’re already invested in our farm so have a 25% discount just for current CSA members (promo code CSAMember). And of course please feel free to refer friends (if they need a discount, let us know).
I chose this photo compilation because the top and left include the Abert family. CSA Members for 10+ years who took our workshop last year and grew such a garden they left our CSA. There is no food better than that you grow yourself.
I’ve included links to both above but if you want to read more or you have the paper newsletter go to the Learn our Farming Model > Education page of our website and you’ll see both described.
If you want to just come and visit, remember we have our 1st Wednesdays Farm Tours for CSA Members the first Wednesday of every month (next is March 5th) at 2pm and 5pm.
Storing Greens
Last week we had a question about storing greens from a CSA member. Spring is a time for many greens and we want them to be vibrant for you when you pick up your box but also when you’re ready to use them. We send you heads, bunched greens without packaging but also cut greens in paper bags (including pea shoots today). We do this to reduce plastic use and these paper bags are compostable. Please take your greens out of paper bags as soon as they get home, wash them and store them in a container. We love plastic greens keepers (basically a big Tupperware with a hard mesh) on the bottom shelf of the fridge. It keeps them fresh for a week or more. AND if you have washed and ready to use greens ready in your fridge you’ll be more likely to use them.
I have a write up on the FAQs page of our CSAware page. I also have a write up on our new CSA Member Handbook that we’re excited about that is a part of our FarmHand system rolling out in April. Take a peek (pg 19-22) but know that none of the info on Farmhand is live for you until we fully transition over the first week of April.
Produce Notes & Recipes
This Week’s Box
Escarole
Napa Cabbage
Pea Shoots
Carrots
Cabernet Onions (West County Community Farm)
Black Futsu Squash
Family: Red Cabbage
We are excited for our over wintered Chicories! Last and this CSA we have some Escarole and in the coming weeks we’ll have Frisée and Radicchio! We’ve been craving Salads and this one hit the spot recently… a very simple escarole salad, you could shave some carrots onto it or throw in some pea shoots even.
Escarole Salad with Walnuts and Parmesan (from Real Simple)
1 c walnuts, roughly chopped
1 lg head escarole - or 2 small, dark outer leaves removed, torn into pieces (12 c)
1 sm red onion, thinly sliced
2 oz Parmesan, shaved (~½ c)
2 Tbs red wine vinegar
1 Tbs Dijon mustard
kosher salt and black pepper
⅓ c olive oil
Toast walnuts in oven on 375° F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 8 to 10 minutes.
In a large bowl, combine the escarole, onion, Parmesan, and toasted walnuts.
In a small bowl, whisk together the vinegar, mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Whisking constantly, gradually add the oil. Toss with the salad.
The Pea Shoots this week are a miracle crop! They were actually meant for last CSA but with cloudy days they didn’t have enough sun and didn’t grow enough. We pulled a trick on them, we moved them into our walk-in refrigerator (we have a huge rack of shelves) for 10 days and it stunted their growth with the cold (40 degrees and dark). Once we brought them out again last week they doubled size every day! They are robust and glorious this week!
Enjoy your Pea Shoots raw topping salads or warm dinners, soups and even in sandwiches. I often will give my kids bagels with cream cheese and pea shoots for school lunches. We love them because they are super nutrient dense and fresh.
We’re thrilled to have yet another round of winter Carrots for you from our hoop houses! We love these sweet delights when there are not much but storage crops and light greens in our boxes.
Farmer Elizabeth calls February the yellow month in Sonoma County. We have the Acacias, Daffodils and Mustards blooming. Mustards are blooming in the vineyards where they’ve been used as a cover crop but also we grow a lot of Mustards including Frill Mustards, Bok Choi, Tat Soi, Tokyo Bekana and Napa Cabbage. All love to flower in February.
We are trying to grow fewer mustards that are harvestable in February and early March because we have lost soooo many crops this time of year to this reason.
Many of you will see your Napa Cabbage head has a mustard flower in it’s center. They are still perfectly great to eat (it doesn’t make them bitter). Just cut off the flower and use it as a colorful little garnish. Yes, it’s edible.
The Napa Cabbage will go great with Carrots. Either raw in a slaw or cooked in a stir-fry or soup. Here’s a stir-fry idea. With either, I would top with Pea Shoots.
Simple Napa & Carrot Stir-Fry
1 ½ Tbs tamari
1 tsp rice vinegar
2 tsp sesame oil
1 tsp coconut sugar or other sweetener
1 small shredded Napa cabbage
2-4 carrots julienned
3 cloves garlic minced
1 tsp minced ginger
Large handful pea shoots, chopped
Combine tamari, rice vinegar, sesame oil and sugar for sauce. Stir to mix and set aside for later use.
In a non-stick wok/pan, heat ½ Tbs of neutral tasting oil over medium-high heat. Once pan is heated, add garlic and ginger. Fry for a minute until fragrant.
Add carrots and cook for 2-3 minutes, or until it has softened slightly.
Now, add cabbage into the pan and fry for another few minutes, or until veggies are tender yet crunchy.
Add in stir-fry sauce and toss until it is well incorporated. Give it a taste, adding more seasonings if needed. Top with fresh pea shoots. It is ready to be served.
This is our last week of Onions and we have Red Cabernet from West County Community Farm. We hope you’ve enjoyed this extra item with something our farm doesn’t grow. We have just a couple orders of yellow onions left for add-ons next week.
We also have another round of Black Futsu Winter Squash for you. We love the Japanese Butternut Squash, they have bright orange flesh with a nutty texture. With their bumpy texture, they are best cut in roast with skin on. Some members have found the skin is fine to eat, I find it too fibrous for me and so scoop it out and add to dishes, or just eat out of the shell.