October 4, 2016


Issue #18 - October 4, 2016


It’s a bittersweet time of year to be living on a farm. Autumn has arrived, and our highly productive season is beginning to wind down. For many months to come the land will produce only a fraction of the variety it did this summer. Witnessing such a transition moves one to reflect upon all the successes and challenges we’ve met this year. There’s a valuable lesson to be learned in the midst of such a reliably impermanent landscape and lifestyle. We at Oz feel truly fortunate to have the opportunity to live and learn here, even if just for one season, as is my situation.
We hope that our CSA members will join us in celebration next weekend—on Saturday, October 15th—for our annual Harvest Celebration. It’s been said in many a CSA newsletter of yesterweek, but you all are an indispensable part of what allows an organic farm like ours to serve its community the way it ought to. We hope you all make it out to see the farm before it goes back into hibernation this off-season. There will be snacks, games, apple pies, a kids’ zone, live music, local art, farm tours, and a full moon! Help us make this year’s Harvest Celebration a memorable evening for the entire community. We can’t wait to see you all there.

David Banks, 2016 Apprentice

What's In The Box?

AppleHudson's Golden Gem
Cherry Tomato, mixed varieties
CucumberMarketmoore & Lemon
GarlicGerman Red
Head LettuceGreen Romaine
Napa CabbageRubicon
Pear, Tsu Li
PotatoesPurple Viking
Summer Squash, mixed varieties
Winter SquashSpaghetti

Roasted Cherry Tomato Chutney on Squash

  • 1 2 - pound spaghetti squash, halved lengthwise and seeded
  • 1 tablespoon olive oil
  • Salt and ground black pepper 
  • 2 pints cherry and/or grape tomatoes
  • 2 tablespoons olive oil
  • 2 tablespoons minced garlic
  • 1/4 cup chicken broth
  • 1/2 cup chopped onion
  • 1 8 - ounce container bite-size fresh mozzarella balls, cut up 
  • 1/4 cup chopped fresh basil
  • 2 tablespoons chopped fresh mint
  • Freshly grated Parmesan cheese


  1. Brush cut sides of squash with 1 tablespoon of the olive oil. Sprinkle with salt and pepper. Place squash halves, cut sides down, in a large baking dish. Prick the skin all over with a fork. Bake, uncovered, in a 375 degrees oven for 30 to 40 minutes or until tender.
  2. Meanwhile, place cherry tomatoes in a large bowl. Add the remaining 2 tablespoons olive oil, the minced garlic and salt to taste; stir well to coat. Place tomato mixture in a 15x10x1-inch baking pan. Bake in oven with the squash for the last 20 minutes.
  3. In a large skillet, bring the chicken broth to boiling; add onion. Cook about 3 minutes or just until tender. Remove skillet from heat. Add roasted tomatoes to the skillet with the onion. Using a fork or potato masher, gently press down on tomatoes to pop their skin and release their juice. Add mozzarella, basil and mint to the tomato mixture; toss well.
  4. Using a fork, remove the squash pulp from shell. Top squash with tomato mixture and Parmesan cheese.


Traditional Napa Cabbage Kimchi


  • 1 cup plus 1 tablespoon coarse sea salt or kosher salt
  • Water
  • 2 heads Napa cabbage, cut into quarters or 2-inch wedges, depending on size of cabbage
  • 1 bulb garlic, cloves separated and peeled
  • 1 (2-inch) piece of ginger root
  • 1/4 cup fish sauce or Korean salted shrimp
  • 1 Asian radish, peeled and grated
  • 1 bunch of green onions, cut into 1-inch lengths
  • 1/2 cup Korean chili powder
  • 1 teaspoon sugar (optional)
  • Sesame oil (optional)
  • Sesame seeds (optional)


  1. Dissolve 1 cup salt in 1/2 gallon water. Soak cabbage in the salt water for 3 to 4 hours.
  2. Combine garlic, ginger, and fish sauce or shrimp in food processor or blender until finely minced.
  3.  In large bowl, combine radish, green onions, mustard greens, garlic mixture, chili powder, 1 tablespoon salt and optional sugar. Toss gently but thoroughly. (If mixing with your hands, be sure to wear rubber gloves to avoid chili burn.)
  4. Remove cabbage from water and rinse thoroughly. Drain cabbage in colander, squeezing as much water from the leaves as possible. Take cabbage and stuff radish mixture between leaves, working from outside in, starting with largest leaf to smallest. Do not overstuff, but make sure radish mixture adequately fills leaves. When entire cabbage is stuffed, take one of the larger leaves and wrap tightly around the rest of the cabbage. Divide cabbage among 4 (1-quart) jars or 1-gallon jar, pressing down firmly to remove any air bubbles.
  5. Let sit for 2 to 3 days in a cool place before serving. Remove kimchi from jar and slice into 1-inch-length pieces. If serving before kimchi is fermented, sprinkle with a little bit of sesame oil and sesame seeds. Refrigerate after opening.


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:
Come see us Saturdays at the Gualala Farmers’ Market!!
Customer Appreciation Day this weekend, October 8, 2016 --
Come out to press fresh apple juice with us!