4/22/26 Happy Earth Day
How to Contact Your Farmer
Earth Day doesn’t seem to have quite so much press these days, but here on the farm “Every Day is Earth Day” isn’t a slogan, it’s simply how we live and work. How does this manifest on our farm?
People: Everyone on the farm has a deep desire yes, to farm, but to farm in a way that supports Mother Earth. We could all be doing more lucrative and less physically demanding work. That said, we feel an imperative to be a part of the solution, growing food for our community that also feeds the ecosystem.
Soil: Because we avoid tillage (even though that would be easier) we keep the soil biology intact and because of how we farm, it is fed and thrives. Fungal networks stretch hyphae through the soil, connecting plants, sharing resources and even sending signals. Organic matter builds, and with it carbon is drawn and stored safely in the ground. Our healthy soil is a sponge, absorbing rain like last night’s, buffering drought, and creating resilience in the face of climate chaos. We see the beneficial impacts of this every year.
Plants: Above ground, diversity of mixed plantings from veggies to flowers to native perennials , create a balanced, resilient system. Not only do the plants grow food, but the diversity helps us grow without the use of any chemicals and provides habitat for insects, reptiles, birds and mammals that have a direct interplay in that resilience.
Animals: A day on the farm is a dance with animals. Of course there are the sweet goats and the shy barn cars, but there is so much more. The birds are a constant chorus around us, hawks are nesting in the upper oaks, herons like alone time in the bottom fields, earthworms and beetles constantly say hello as we’re working near the soil, we might have a snake cross our path and even the gophers are a reminder that this is a lush landscape. A joy the past few weeks, we’ve been catching sight of a river otter who is very at home in our bottom ponds (check out the photo/video link in last week’s newsletter of him taking a dust bath in the roadway between our main fields).
You: You’re a part of this and we’re so grateful. You choose to eat and feed your family the food from this land. It might be a little more challenging to pick up a CSA box rather than grabbing cheep food at Costco or Whole Foods/Amazon. You might have to give it an extra rinse (as the rain splashed soil onto your lettuce or there’s a little critter in your chard). The produce needs care to prep and cook. And yet it has so many amazing consequences, growing in a complex system that feeds soil, animals and of course people.
Above all, farming regeneratively provides us with hope. Not only the hope that comes with sowing each seed, but the hope that community can stick together and feed itself while also caring for Mother Earth.
On that note… Let’s get you out to the farm!
1st Wednesday’s Farm Walks
After a winter break, we’re back to 1st Wednesday’s Farm Walks starting May 6th and every 1st Wednesday after. Feel free to come out to the farm (if you don’t pick up here let us know and we’ll leave your box here).
Each month Farmer Elizabeth will take you for a casual walk thru the fields. Depending on who is there we can talk nature, science or recipes! But we’ll always check out your food growing, what’s seasonal now (and harvest a little together) plus what’s coming up next. It’s a great way to stay in touch with your farm and create connection.
May 6th, June 3rd, July 1st…
2pm and 6pm
This Week’s Box
Lettuce Leaf Mix + 2 Little Gems
Rainbow Kale (SR) OR Rainbow Chard (WC)
Hakurei Turnips (Classic) OR Easter Egg Radishes (Family)
Bulb Fennel (Classic) OR Baby Bok Choi (Family)
Dill (Classic) OR Mint (Family)
Scalllions
Meyer Lemons
Family: Last Potatoes, Extra Lettuce Mix
How to read “This Week’s Box”
This week we have a LOT of rotations. It’s how we’re able to fill 140 boxes with a diversity of seasonal produce in rotation.
SR OR WC rotations (Santa Rosa vs West County): Sometimes we break our members in two for a rotation that we know we’ll come back to. These will always be denoted as Santa Rosa in blue and West County in green.
Classic OR Family rotations: In past years we’ve done these less, but this week doesn’t show that. Family Boxes are larger and that manifests in more items (last week they received Fennel and Dill) or bigger items (this week they’re getting potatoes but then also a bigger bag of Lettuce Mix. But we’re also looking for diversity and since Family boxes had Fennel and Dill last week we didn’t want to give them that again.. Also we may use this for a rotation we will not be following up on. We’re giving out all the Radishes and Turnips we have in this succession and we had fewer Radishes (we have fewer Family Boxes). These will always be donated as Classic in yellow and Family in red.
Produce Notes & Recipes
If you’re a new member this week… do check out last week’s newsletter. You should get via email but also you can always find them on our newsletter blog.
It is a time of lettuces, greens and herbs… and your box this week certainly shows that. Many of you had Rainbow Chard last week and have it again. It’s thriving! While our Kales are in transition, our over wintered kales are gone and this Rainbow Kale is a new crop. Of note on the Rainbow Kale… this is our favorite variety. It is an open pollinated cross between Dino Kale and a Red Curly Kale. As such, there are a rainbow of shades and yet it is hearty and delicious. Great in Kale Salads (make sure to massage it) but also any other way you love kale. As a natural hybrid it is very vigorous and the plants produce and produce!
Hakruei Turnips are sweet, tender Japanese turnips with a crisp texture—delicious raw, roasted, or sautéed, and even their greens are mild and edible. Easter Egg Radishes are crisp, colorful spring radishes with a mild, peppery bite—perfect sliced raw for crunch or lightly sautéed to mellow their flavor.
Classics this week have Bulb Fennel. If bulb fennel is a new veggie in your kitchen, cut cut off fronds (can reserve for dressing or stock or compost), cut vertically and then cut out the triangular, fibrous base. Then slice as desired: thinly sliced raw for a crisp, slightly sweet crunch in salads, or roast it until tender and caramelized to bring out its mellow, savory depth.
Fennel and dill pair beautifully because their shared light, sweet anise notes complement each other while dill’s fresh, grassy brightness lifts fennel’s deeper, mellow flavor.
Creamy Fennel Soup (recipeland.com via Maraquita Farms)
2 c stock (chicken, beef, veggie)
1 large or 2 sm bulbs fennel (~1 lb)
1 clove garlic
2 Tbs chopped shallots
1 Tbs lemon juice (more to taste)
1 tsp lemon zest, chopped
½ tsp dried dill weed (or 1½ fresh)
1 tsp ground coriander
1 quart nonfat yogurt
Clean and slice the fennel bulb, reserve greens for garnish.
Cook the fennel in the stock with the garlic and shallots until soft.
Puree in a blender with the lemon juice and zest, and the spices. Strain the puree if you wish a smoother texture.
Combine well with the yogurt and chill. Serve garnished with chopped fennel greens.
Sean and Leo recommend a fish dish with a side of Bok Choi, Scallions, Meyer lemon and even Mint. This works well for Family boxes… but now that we’re thinking of it… maybe it works even better with Bulb Fennel, Dill and Meyer Lemon (and even Hakurei Turnips) from Family Boxes.
Quick idea: Season Pacific Cod with salt, pepper, and a little olive oil, then pan-sear or bake until just cooked through; in the same pan quickly sauté chopped scallions and halved baby bok choi until tender, finish with a squeeze of Meyer lemon juice and zest, scatter fresh mint over the top, and serve everything together so the bright, herbal flavors lift the fish.
Extra Shares
Flowers: More Spring Flower Fun 🌸
Lettuce Share: Red Butter & Panisse Heads 🥬
Bunching Greens: Red Russian Kale (new crop)
Herb Share: Oregano 🌿
Eggs: 🥚