October 11, 2016

THE WEEKLY CHROZICLE

Issue #19 - October 11, 2016

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In about 1916, Italian settlers built a 3,000 square foot barn on the property currently known as Oz Farm. The barn was a traditional “Mendocino” barn similar to others in the area still standing today. Driving up route 1, you’re likely to see one every few miles if you're looking. Back then the barn was for storing grain, feed, and for housing and milking cattle. When the back-to-the-landers came around in the early 1970s, the barn was really the only structure on the land. Village Oz as it would soon be known consisted of a few families living in the barn and creating a more just reality to thrive in than the one society was offering at the time. More buildings would soon be built, the barn being the centerpiece of the village Oz. In the 1990’s the barn was renovated to be more suitable for weddings and retreats. It was a charming old building with a library, sunroom, and a big gym floor in the main bay. 

Tragically, in summer 2014, the barn caught fire and burned to the ground. Luckily, no one was injured and the other buildings in the vicinity were saved from ruin. Since then, Oz Farm has been missing what had always been the most integral piece and what had tied the whole property together for so long. 

Fast forward to today: this week we broke ground on the new Oz Farm barn! After years of planning and permitting we are now digging into the site of the old barn and starting to lay the foundation work upon which we will build the new barn. The new barn will be similar to the old barn, but will have enhancements made to the space so that we can use it for our modern purposes.

If you or anyone you know would be interested in learning more about the project, you can come by the harvest festival this weekend, see the job site first hand, and talk to me, Dean, the Project Manager. We are also offering “oz credit” to people interested in investing in the barn project. You will receive credit equal to your donation in Oz Farm’s Certified Organic Produce and/or use of Retreat Center spaces. 

Enjoy this week's harvest, and thanks for supporting the farm!


Dean Fernandez, Owner

What's In The Box?

AppleCinnamon Spice
BasilGenovese
Corn, Bi-color
CucumberLemon
EggplantItalian
GarlicGerman Red
Head LettuceAustrale & Vulcan
KaleSiberian
Pear, Tsu Li
Tomatoes, mixed varieties
Summer Squash, mixed varieties
Winter SquashRed Kuri
Yellow Onion, Great Western

Apple Pie


Ingredients:

  • 1 pastry for a 9 inch double crust pie
  • 1/2 cup unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 8 Cinnamon Spice apples - peeled, cored and sliced

Instructions:

  1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
  2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
  3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

-From allrecipes.com

Red Kuri Squash Soup


Ingredients:

  • 1 1/2 pounds red kuri or butternut squash, peeled and cut into 1-inch cubes (3 cups)
  • 1/2 medium onion, coarsely chopped
  • 1 bay leaf
  • 1 medium fennel bulb, cored and cut into thin wedges
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • Salt and freshly ground black pepper
  • 1 tablespoon unsalted butter
  • Chopped toasted pecans and small marjoram leaves, for garnish

Instructions:

  1. Preheat the oven to 375°. In a large saucepan, combine the cubed squash with the chopped onion, bay leaf and 3 cups of water and bring to a boil over high heat. Cover and simmer over low heat until the squash is tender, about 20 minutes.
  2. Meanwhile, on a large rimmed baking sheet, toss the fennel wedges with the 1 tablespoon of olive oil. Season with salt and pepper and toss well. Roast for about 25 minutes, until the fennel is tender and starting to brown.
  3. Discard the bay leaf from the soup. Working in batches, puree the soup in a blender. Return the soup to the saucepan and warm over low heat. Stir in the butter and season the soup with salt and pepper. Ladle the soup into bowls and garnish with the roasted fennel, pecans, marjoram leaves and a drizzle of olive oil.

-From foodandwine.com

Upcoming:
October 15 - Oz Harvest Festival
Join us for snacks, games, apple pies, a kids’ zone, live music, local art, farm tours, and a full moon!
 
Contact Us:
707-882-3046
info@ozfarm.com
facebook.com/villageozfarm
instagram.com@villageozfarm
 
Come see us Saturdays at the Gualala Farmers’ Market!!