9/24/25 Goodbye Cauli - Animals on the Farm
We had a very sad event on the farm this weekend where we lost one of our four goats to a condition he’d been struggling with. Sadly, outside of this, he was very healthy and vibrant to say the least. We’re a little forlorn not only because we miss him but he was an integral part of our flock which certainly has a job on the property.
A little context or reminder of our larger animals. Over our 19 years here we’ve had Charlie the Llama plus goats and sheep ranging from these Alpin/Oberhasli mix big goats, Mohair, Shetland, Jacob, and many Soay. Once we lost Charlie the Llama to old age, we started losing our smaller breed Soay to predation. We opted to go with larger goats that could better protect themselves. We couldn’t at that time find another llama. We already had Mocha the Goat (a mostly Alpine) and bread her to big Oberhasli (Niles) at Three Springs Farm and she had triplets whom we named Romanesco, Cauli and Flower (we are primarily a veg farm after all). They were born April 2020 just during lock-down and so had much attention when they were kids and became family. We’ve had these four only as our flock for the last 5 years. Cauli was the alpha male and BIG. He was also a tender and a little bit of a scard-y cat but many people knew him for being strong (hard to control when moving) and being able to jump out of many a fence (and eat crops when he shouldn’t have). We do love goats, they are so smart and have a great personality but you have to be smart to keep ahead.
Why do we have these animals on our farm? Well, first off, we milked Mocha for 8 years for personal consumption. She had the most delicious goat milk that we’ve yet to find a comparison with and fed our kids as they were growing. But more than that… they help us managed the outer edges of the property, even some of the grassy areas between fields on lead ropes for a half day at a time. We often move them daily. We have 6 pastures around the fields and they keep down the grass and keep up the perennials in those areas for fire safety, reduced rodent pressure and more. They are one of the many pieces of the complex puzzle that is Singing Frogs Farm.
As so we bid Cauli goodbye. Your goat family, your human family, your farm and community all miss you and will never be the same.
1st Wednesdays Farm Walks
A reminder that next Wednesday (October 1st @ 2 and 6pm) we’ll be hosing our October 1st Wednesday Farm Walk where we focus on sharing with you, our CSA Members what’s happening in the field… and a little chance for you to harvest a thing or two for yourself. Hope to see you in the fields!!
This Week’s Box
Summer Crisp Lettuce
Kale: Rainbow Lacinato (SR) OR Toscano (WC)
Mixed Tomato Quart
Summer Squash (SR) OR Cucumber (WC)
Kohlrabi (Classic) OR Escarole (Family)
Scallions (Classic) OR Hot Peppers (Family)
Strawberries (SR) OR Shishitos (WC)
Herb: Parsley (SR) OR Basil (WC)
Families: Cauliflower & Mixed Cherry Tomatoes
We are continuing the rotation of Summer Crisp Lettuce for all today with Santa Rosa getting Green and West County getting Red. These are two of our late summer lettuce trials we’re doing this year. Tell us what you think!
Family Boxes are getting a QUART of Hot Peppers… Just take a minute and do a tiny bit of preserving with these to have all winter: a quick pickle, hot sauce or just in vinegar in the fridge. There are Serranos, Jalapeños, Ajj Crystal and Cayenne.
Quick Pickled Hot Peppers
1 qt mixed hot peppers, sliced into rings (or halved if larger)
4 cloves garlic, smashed
1 c white vinegar
1 c water
1 Tbs sugar
1 Tbs kosher salt
1 tsp whole peppercorns
1 tsp mustard seed (optional)
2 bay leaves (optional)
Pack peppers and garlic into a clean quart jar.
In a saucepan, combine vinegar, water, sugar, salt, peppercorns, and spices. Bring to a boil.
Pour hot brine over peppers to cover, leaving ½” headspace.
Cool, cap, and refrigerate.
Ready after 2 days. Stores in the fridge for 3-4 months.
Classic boxes have Kohlrabi this week… our family falls over it just cut into sticks and dipped into hummus. It’s a refreshing veggie and super healthy! If that’s not your thing, grate some onto your salad or here are a few ideas:
1. Kohlrabi Slaw with Scallions
Shred kohlrabi (peeled) and toss with thinly sliced scallions, shredded carrot, a splash of rice vinegar, sesame oil, and soy sauce. Great as a crunchy side with grilled foods.
2. Roasted Kohlrabi with Scallion Yogurt Sauce
Dice kohlrabi, roast at 400°F until golden, and serve with a sauce of yogurt, lemon juice, salt, and chopped scallions.
3. Stir-Fried Kohlrabi with Scallions
Julienne kohlrabi and quickly stir-fry with scallions, ginger, and garlic. Add soy sauce and a dash of sesame oil at the end. Pairs well with rice or noodles.
4. Kohlrabi & Scallion Fritters
Grate kohlrabi, squeeze out moisture, and mix with scallions, egg, a bit of flour (or breadcrumbs), salt, and pepper. Pan-fry until crispy and serve with sour cream or a yogurt dip.
5. Raw Kohlrabi Salad with Scallion & Herbs
Cube kohlrabi and toss with sliced scallions, parsley or cilantro, olive oil, lemon, and a little feta or sunflower seeds. Very refreshing.
Tomatoes are sadly coming to an end bit by bit. We took out yet another bed of them this past week. And yet, we’re starting to have our fall kales come on… t his week we have a rotation of Rainbow and Toscano Kale. As a reminder Rainbow Kale is an open pollinated cross between Toscano and a Red Curly Kale so it can be used very much like Toscano/Dino/Lacinato Kale. We love both in kale salads and here’s one idea…
Kale and Parsley Salad (modern farmer)
1 bunches ‘Lacinato’ kale, stems and ribs removed, leaves cut into ¼-inch ribbons (about 4 cups)
½ bunch flat-leaf parsley, leaves removed and finely chopped (about 1½ cups)
5 ounces good-quality feta cheese, crumbled
½ cup walnuts, toasted and chopped
¼ cup walnut oil or extra-virgin olive oil
1 shallot, minced (about 2 tablespoons)
Juice of ½ lemon (about 2 tablespoons)
1 tsp za’atar
½ tsp coriander seeds, lightly toasted and crushed
½ tsp ground allspice
½ tsp ground cumin
Sea salt and freshly ground black pepper
In a large bowl, combine kale, parsley, feta, and walnuts. In a small jar, combine oil, shallot, lemon juice, za’atar, coriander, allspice, and cumin; shake well to emulsify. Add a few tablespoons of dressing to salad and mix well with your hands; continue to add dressing and toss until desired flavor has been achieved. Season to taste with salt and pepper.
Elizabeth’s note: I would absolutely add chopped heirloom tomatoes or cherry tomatoes to this salad!
Shishitos are coming in larger quantities. They are not such a Fad this year and yet they’re still so good. We are not keeping on them quite so well so there are a few red ones, I’ve actually found I’m enjoying the sweeter and deeper flavor profile of the red ones.
Shishito & Kale Sauté with Garlic, Lemon and Basil
1 qt shishito peppers (about 20–25)
1 bunch kale (about ½ lb), stems removed, torn into bite-sized pieces
3 cloves garlic, thinly sliced
2 Tbs olive oil
½ tsp salt
Juice of ½ lemon
1 handful fresh basil leaves, torn
Optional: 2 Tbs grated Parmesan or toasted sesame seeds
1. Heat olive oil in a wide skillet over medium-high. Add shishitos and cook, stirring occasionally, until blistered and slightly softened, 4–5 min.
2. Add garlic, kale, and basil. Toss until kale wilts and brightens, 2–3 min.
3. Season with salt and squeeze lemon over. Top with Parmesan or sesame seeds if desired. Serve warm as a side or with rice.
Extra Shares
Flower Share: Ornamental Cabbage!
Lettuce Share: Lettuce Leaf Mix 🥬
Bunched Greens Share: Rainbow Chard
Summer Pint Share: Lunch Box Peppers
Tomato Share: More Heirloom Tomato Quarts!
Egg Shares: 🍳