Humble Roots CSA

Good evening good members of Humble Roots Community Supported Agriculture,

As often as possible I will be sending out his weekly email the night before your share is available to you. The purpose is to inform you of the contents of your share so that you will be able to make use of them right away, without wondering "What in the world is that?". The downside is that I spoil your anticipation as you approach your bag and your surprise upon looking into your bag to find it glowing with the vibrant colors of truly farm-fresh food. I hope you can retain some of this joyful experience even if you know what you expect to find.

I had another new farmer visit the farm this week. She has a small farm in Vacaville and this is her second growing season. I gave her a tour of the farm, describing in detail our practices of no-till, animal-integrated, biologically robust agriculture. Needless to say she was impressed. Then we talked and I shared my experience with her, answering questions on the many facets of farming. We also have an aspiring farmer who has volunteered periodically, gaining practical insights on growing food directly for folks in the community. It is thanks to your commitment to the farm that we are able to succeed and to share our successes with other new farmers.

On to the food! In your bags you will find "Butterball" lettuce, "Sweet Hakurei" salad turnip, "Red Ace" beets, swiss chard and wild plums. The lettuce is a butter head type, with a certain sweet buttery flavor. It is beautiful cut in half or quartered and drizzled with dressing, making a "wedge" salad; or use it leaf by leaf on sandwiches and burgers. The texture of the leaf gives nice "loft" to your sandwich. The turnips, if I haven't told you already, are best sliced and eaten. You can of course cook them any way you like, but this variety has unique qualities that are best enjoyed raw. Beets and chard are close relatives and are certainly complimentary in the same meal.

The plums are a short lived treat. On the farm we have two heritage plum trees, a red type and a gold type. These two types are typical for old land in West Sac. It was a traditional practice to have these wild plums trees for on-farm use only. They are small and consequently have little commercial use. However, they produce reliably year after year, even without extra care or attention and even in years when commercial crops fail. They would be enjoyed raw as much as possible, dried whole for use in baking in fall and winter or made into jam if you could afford store-bought sugar. This is a food that was only enjoyed on the farm, never making it on the truck to the market in the city. Luckily, you come to the farm so you get to enjoy them!

Your farmers,

Dan and Fred

Humble Roots Community Supported Ag

Hello members of Humble Roots CSA,

A beautiful week has come and gone, producing beautiful plant growth on the farm. Summer squash is growing quickly, and the beans are shooting up. The nightshades are in the ground and are ready for more regular heat. The other side of this coin is that certain cool weather crops will come to an end soon. Our arugula will no longer be harvested. Instead, it will remain rooted, sending the last of its life forces to develop the seed. Once the seed is mature, we will have two beds that produce arugula "weeds" next year. Hardly a troublesome pest to have. Having desirable plants as weeds displaces the peskier and less enjoyable species, transforming the weed "problem" to the real pleasure of finding volunteer arugula next spring.

In other farm news, we had five families come out to visit on Saturday. We tended to the goats, petting a baby of course, snacked on (and accidentally trampled) fresh greens in the field and finished the visit with a story for the young and old alike. We had to postpone the field trip from a Kindergarten class, but those children too will return to the farm before long. Now for the food...

In your Metro Share today you found silver swiss chard, the sturdiest of all the chards. We grow various types, but the silver is king among princes in the field. Use the stalks like celery in soups or stir-fry; leaves may be lightly steamed or sauteed and have a great earthy flavor. This chard goes great with some pork seasoned with sage.

You also found golden cylindrical beets hidden among the greenery in your bag. The greens on these are so tender, even the largest leaves can be eaten raw. They make a great replacement in any spinach salad. A simple salad that I often eat is the golden beet greens, topped with shredded raw beet and a vinaigrette infused with green onion or garlic. Of course, you can cook the beets any way you like. I bake a pan full and keep them in the fridge for a quick addition to a meal.

The rest of the bag was filled out with a bunch of "Sweet Hakurei" salad turnips (can be eaten raw or cooked, and when shredded can top just about anything you might be eating), a bunch of "Red Russian" kale, and a head of red oak leaf lettuce. Merry meals to you and your family!

Fridays at the Farm from Coyopa Productions on Vimeo.

Hello folks and a special welcome to new members who have been ushered into the flock,

If you haven't done so already, add this email to your contacts so these emails don't end up in your SPAM folder.

In your share today you found "Winter Density" lettuce. It grows through the winter and has a great flavor coming out of the cold months. Enjoy in any way you would savor a leaf of lettuce. The flavor is fantastic coming directly from the field. I have to confess, I only make salads when I grow the lettuce because I love the freshness. This variety from my farm will also be on the menu at The Eatery in West Sac this week, but as CSA members, you got the first picks.

You also found mustard greens. I grow a mix of varieties all mixed up together. "Green Wave" is the broad green leaf and has the hottest flavor. "Golden Frill" is the frilly green leaf and is a delight for both the eye and tongue. "Purple Osaka", with its slightly curled leaf gives nice loft to a salad and catches the eye. "Mizuna" is the pointed leaf, is a popular variety, and has edible flowers if you happened to get any. The mustard greens are young enough that they can be enjoyed raw, steamed, or stir-fried with a dash of rice vinegar.

Lastly, in the Metro share, you found fava greens. The leaves can be eaten raw in salads or lightly cooked. They have a great buttery richness and a slightly sweet flavor. Though the quantity is not huge, they are a seasonal spring treat.

For the record, and for those who don't know yet, the farm sites house two goats and (close to) 40 chickens. Fortunately for me, even when I work alone, I don't have to be lonely.

Please plan on bringing an empty bag each week, and leaving one with your name on it in your milk crate. We're working together on a beautiful system of simplicity and trust. Please be sure to communicate any and all of your experiences and questions. The real joy for me is knowing the folks who eat the food I grow. Thank you for your support.

Dan Gannon, Father, Farmer

Hello, hello. In your Metro share you found half a dozen eggs, "Winter Density" lettuce, and "Fordhook" silver chard. Not much news this week. Mostly my efforts are centered on preparing the beds for winter planting and weeding beds that were planted with spring crops.

Your existing year-long commitment is complete in two weeks. I would be thrilled to have your support for another 50 weeks. I am still committed to growing the best food close to where it is eaten. I burn no petroleum for farm production; import no commercial feed or fertilizer from off-site and am very conservative with water use. I raise animals in such a way that they can exhibit natural behaviors including foraging for food; propagate native plants; and select heirloom varieties of my crops to offer outstanding flavors and to protect the genetic integrity of our food sources.

Additionally, the existence of this small working farm in West Sacramento has served to demonstrate the importance of creating a secure local food system. I have partnered with the Eatery in West Sac to collect his food waste and compost it at my farm. I sit on the planning committee for the West Sac Farmer's Market. I teach urban farming classes for Soil Born Urban Ag and Education Project. My daughter's kindergarten class will have a field trip to the farm in a few weeks. I can speak out against the use of chemical pesticides and genetically-modified foods because I offer a working alternative.

All this is possible because you have made a commitment to being connected to a farm in your community. You value my time and efforts and I value your support. Thank you for a productive year.

Dan Gannon, Father, Farmer