Soil Born Farms Digest: CSA Newsletter



September 28, 2016

 

In Your Box:
Every Week
Tie Dye tomatoes
Dino kale
Win Win bok choi
Little Gem lettuce
Stocky Red Roaster peppers
Burgundy okra or Cal Early garlic
Spaghetti squash
Rosemary

 

Every Other Week
Mixed Cherry tomatoes
Dino kale
Win Win bok choi
Salad mix (Hurley Way Farm)
King Arthur green bell peppers
Quickstar kohlrabi
Black Futsu pumpkin (Passmore Ranch)
Rosemary


“I’d rather learn from one bird how to sing than teach ten thousand stars how not to dance” -e e cummings

 

Farm News
By Scott Dunbar

9 28_16_oldspotpig

He's ready for fall!


Hello there. The last time we talked, summer was a raging, the days were long and hot, and rain was all but a distant memory. We did it folks. Although the temperature at time of writing is a cool 94 degrees, fall is just about here. There is even a forecast of rain this weekend! The last time we talked I filled you (the reader) in on some of the updates in the animal and ranch world here at the American River Ranch. There was some bright potentials and a somber eulogy for our beloved Phoebe. Needless to say, its great to be back sharing some news.


We recently had our Autumn Equinox gathering for the first time here at the Ranch. It turned out to be an incredible event on a beautiful evening. In the end, the countless hours of preparation whether it be mowing or spreading mulch, proved to be well worthwhile as over 500 people had a great time. Many of these folks had never even been to the site. I was particularly relieved that all of our animals were on the best behaviors, even smiling for the cameras of our guests many times. Their faces now scatter social media. A particular highlight for me was getting to enjoy some of our own hogs cooked by the head chef of Centro Cocina Mexican Restaurant in Sacramento, in an underground pit hand-built by our own Daniel Montelbetti. I realize that this a sensitive subject, but I stand by the reality that these animals were raised in the absolute best conditions and surely lived an incredible life, and were humanely processed.


In other news around the ranch one of our American Guinea Hogs is getting ready to farrow, or give birth, for her first time. We are really looking forward to helping her succeed through this exciting time. Stay tuned for adorable piglet pictures.
This time of the year as the winter rain’s bounty have surely been depleted we begin to see more and more animal visitors to the farm. Always keep an eye (and your ears!) out for rattlesnakes. Coyotes are always a threat to backyard chickens, and yellow-jackets are just a pain. Here’s to a successful fall and cooler weather. Cheers!

 

Featured Veggie: Spaghetti Squash

9 28_16_squash

Is it spaghetti or squash?


Spaghetti squash is a fun indicator that fall has truly arrived. Even though it is technically considered a “winter” squash, this cucurbit is harvested in September here in California. Just as we are getting ready to put some field to rest, we have a bounty of winter squashes to nourish us into the cool months. When this squash is eaten raw, it is like most other squashes in that it is solid. However, when this squash is cooked this solid mass falls away into ribbons, or spaghetti, or nutritious squash. Try this tasty squash as a substitute for your favorite pasta dish! It can be baked, microwaved, boiled, steamed…. But someone should try deep frying it. It is a very nutritious vegetable that is high in beta carotene, fiber, vitamin A, folic acid and potassium! And is a great contribution to a low-calorie diet.

 

9 28_16_bigspider

 

Nature’s answer to that pesky yellow-jacket nest.

 

Featured Recipe: Kale Salad with Lemon & Pumpkin Seeds

Dates and Notes
Family Herbalist Course Beginners Program
Second Saturdays, 10am-4:30pm
Dates: October 8, November 12, December 10, January 14, February 11,March 11.
This six month course will include medicine-making, plant ID, how to treat acute ailments, use of tonic herbs and food for strengthening vitality, as well as how to harvest local herbs for medicine.
Price: Before 9/8, Early Bird Registration: $475 (Note: Discount will be applied at checkout.)
After 9/8, Regular Price: $525
Register>>

 

Sowing the Seeds of Serenity
Oct. 1 9:30am-12:30pm
Price: $25, plus $15 materials fee to instructor
You'll learn to share resiliency skills, stress management skills, and self-soothing techniques that empower children and help them express themselves.

Register>>  

 

The Autumn Herbal
Date: Oct 11, 2016 5:30-8:30pm
Price: $30, dinner is included
This class will introduce participants to the plant remedies growing around us this time of year, and how to support the body and mind with herbs,
Register>> 

 

The Art of Home Cooking: Pizza! Pizza!
Date: Wednesday, Oct. 12, 6-8pm
Price: $25
In this class we will we talk about making dough, easy and quick sauces, pairing vegetables, greens and healthy ways to finish a pizza. This hands-on class culminates in baking our pizza in our wood-fired oven.
Register>>

 

 
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