August 9, 2016

THE WEEKLY CHROZICLE
Issue #10 - August 9, 2016

 

 

Here at Oz, Matthew and I are beginning a new project: Mushrooms! Oz encourages staff members and apprentices to create their own passion projects, and we both have past experience cultivating mushrooms. When we moved to Oz in March we wanted to share our love of fungi with the rest of the farm. We gathered our resources: mushroom spawn, buckets to house them, and straw and cardboard to serve as medium. We specifically wanted to grow Grey Dove Oyster mushrooms, a variety supplied to us by Field and Forest (thanks, guys).

Grey Dove is a colder-weather version of the Pohu oyster. They like to fruit between 45 and 65 degrees fahrenheit, which is perfect for our coastal climate.  So far only a five buckets are active, but we’ve had a few flushes already. It’s our preliminary test to make sure we’ve got our methodology right and to work out any kinks before building up to a larger scale.

Mushrooms are interesting to grow. They need to be kept in a moist and protected environment to ensure they won’t be feasted upon by insects, birds, and other animals, but they also need a source of sunlight, or they may become pale and lack sufficient Vitamin D. Finding the proper balance can be quite a challenge.

We’re looking forward to updating you more as the project comes along, and hopefully providing mushrooms in our CSA boxes!
 

Emma Russell, 2016 Apprentice

WHAT'S IN THE BOX

Apples, Pink Pearl
Basil, Genovese
Beets, Chioggia & Red Ace
Broccoli, Gypsy
Cabbage, Farao
Carrots, Mokum
Cauliflower, Skywalker
Cucumber, Marketmoore
Lettuce, Romaine
Scallions, Evergreen  
Summer Squash, Mixed Variety

 

Buffalo Cauliflower
Ingredients:

  • olive oil cooking spray
  • 3/4 cup gluten-free baking flour (such as Premium Gold® Flax and Ancient Grains All-Purpose Flour)
  • 1 cup water
  • 1/2 teaspoon garlic powder, or to taste
  • salt and ground black pepper to taste
  • 2 heads cauliflower, cut into bite-size pieces
  • 2 tablespoons butter
  • 1/2 cup hot pepper sauce
  • 1 teaspoon honey

Instructions:

  1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet with cooking spray.
  2. Mix flour, water, garlic powder, salt, and pepper together in a bowl using a whisk until batter is smooth and somewhat runny. Add cauliflower to batter and mix until cauliflower is coated; spread onto the baking sheet.
  3. Bake in the preheated oven until lightly browned, 20 to 25 minutes.
  4. Melt butter in a saucepan over medium heat. Remove saucepan from heat and stir hot pepper sauce and honey into butter until smooth. Brush hot sauce mixture over each cauliflower piece, repeating brushing until all the hot sauce mixture is used.
  5. Bake in the oven until cauliflower is browned, about 10 minutes. Remove baking sheet from oven and allow the cauliflower to cool 10 to 15 minutes.

    -From allrecipes.com

 

Banh Mi Dog

Ingredients:

  • 4 hot dogs
  • 1/4cup mayonnaise
  • 1 tablespoon Sriracha or some other hot pepper sauce (such as Tabasco)
  • 1/2 teaspoon sugar
  • 4 hot dog buns, split
  • 1/4 cucumber, thinly sliced
  • 1 large carrot, shredded
  • 1/4 cup fresh mint leaves

Instructions:

  1. Cook the hot dogs according to the package directions.
  2. In a small bowl, mix together the mayonnaise, Sriracha, and sugar.
  3. Place a hot dog in each bun and, dividing evenly, top with the mayonnaise mixture, cucumber, carrot, and mint.

 

realsimple.com

 

Bouquet Share:
We are offering a flower bouquet with yourCSA share for $7 a week. Bouquets are filled with seasonal blooms that will brighten up your home. Please emailinfo@ozfarm.com for more information.

Upcoming Events:
Thursday, August 11, Gualala Arts Center
Come see us at the Hats Off Dinner for the Art in the Redwoods Festival.  Dinner is by reservation only. Call 707-884-1138 for more information.  

Contact Us:
707-882-3046
info@ozfarm.com
facebook.com/villageozfarm
instagram.com@villageozfarm

Come see us Saturdays at the Gualala Farmers' Market!!