winter squash

November 1, 2016


Issue #22 - November 1, 2016

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"In all things of nature there is something of the marvelous"          -Aristotle

Tuning into the seasonal change, as gracefully as the leaves fall, it's now time to gather the last of the harvest in preparation for the winter. We've had an abundant season and with that comes a humbling gratitude; Thank you for believing in us and the hard work we promised to fulfill. I hope that eating locally
has nourished your body and lifted your spirit! 

With only a few months left of 2016, it's time to reflect on our progress and evaluate where we still need to grow. There is a never ending list of improvements and steadily with strong hearts we will continue to reach new heights. Listening to the rhythm of the earth I trust it will just keep getting better and better. Together we are creating a beautiful community. 


What's In The Box?

Apples, Braeburn & Golden Delicious
Broccoli, Gypsy
Beets, mixed variety
Cabbage, Red
Garlic,Spanish Red
Kale, Red Russian
Kohlrabi, Winner
Onions, Great Western
Peppers, mixed variety
Potatoes, Austrian Crescent
Summer Squash, mixed variety
Tomatoes, mixed variety
Winter Squash, Carnival


Ingredients (serves 3-4, depending on the size of your squash):

  • 1 carnival or acorn squash, sliced crosswise into 3/4 inch-thick rings, seeds and pulp scraped out
  • Olive oil
  • 3-4 large eggs (1 per slice of squash)
  • Salt and pepper to taste
  • Fresh herbs or freshly grated cheese (optional), for serving

Preheat the oven to 425 and line a baking sheet with tinfoil.  Spray the baking sheet lightly with cooking spray or coat with a little olive oil.  Place the prepared squash rings on the baking sheet, and brush the tops and insides with some olive oil.

Bake the rings for 20 minutes, then flip them over and return the baking sheet to the oven.  Have your salt and pepper handy, and prepare the eggs by cracking each one into its own bowl or cup.

Remove the baking sheet from the oven, and slide one egg into the middle of each squash ring.  Sprinkle with salt and pepper, and carefully return the pan to the oven.  A tiny bit of egg white may ooze out from the edge of the squash rings, but the pan should be hot enough to set the eggs fairly quickly and keep you from losing too much.

Bake for 8-12 more minutes, or until the whites are almost set and the yolks are almost done to your liking.  The eggs will continue to cook some after you remove the pan from the oven, so it’s best to take the pan out when they are somewhat underdone.

Use a spatula to carefully transfer the squash & egg rings to plates and serve hot, topped with salt & pepper, herbs, and cheese as desired.


Garlic-turmeric sauce

  • 1/2 cup dairy-free cultured coconut yogurt (i use this one)
  • 2 teaspoons tahini paste
  • 1 1/2 teaspoons apple cider vinegar
  • 1 large (or 2 small) garlic clove, minced
  • 2 teaspoons grated fresh turmeric (or 1 teaspoon dried ground turmeric)
  • fine sea salt + freshly ground pepper


  • 2 tablespoons extra virgin olive oil, plus more for brushing 
  • 1 pound fingerling potatoes, scrubbed and cut lengthwise
  • large grain sea salt
  • freshly ground pepper
  • 1 cup shredded purple cabbage
  • 1/4 cup chopped chives
  • a few pinches black or white sesame seeds
  • for the sauce

    • in a bowl, whisk together the yogurt, tahini, vinegar, garlic, and turmeric, season with salt and pepper. taste and adjust as necessary. place in a lidded jar and place in the refrigerator until ready to use. 

    for the potatoes

    • preheat the oven to 400*F and line a baking sheet with parchment paper. use a pastry brush to brush the paper liberally with olive oil, set aside.
    • in a bowl, toss together the potatoes and olive oil, sprinkle with large grain salt and fresh pepper. place the potatoes cut-side down on the prepared baking sheet and roast until the bottoms are lightly browned, about 20-22 minutes. use tongs to turn potatoes over and roast until potatoes are golden and tender, about 10 minutes. remove from oven and let cool for 5 minutes. then toss together with shredded cabbage and chives. 
    • remove sauce from refrigerator and give it a good stir; drizzle potatoes with the sauce and toss together. serve potatoes warm with more turmeric sauce if desired.

REMINDER: the last CSA box of 2016 is November 8th

Contact Us:


Please return any bulb crates you have from this season.  
We need them for winter vegetable storage! 

October 18, 2016


Issue #20 - October 18, 2016


The Oz apprenticeship comes to an end this month. Some of us will move on to other farms, some will travel. I will be heading back to the city for now, to my little urban garden. 

I will miss this land and the opportunity to devote all my time to the plants. I'm left again thinking of Thoreau, of his musings on the frustrations and rewards of this work: 

"I cherish my crops; I hoe them, early and late. I have an eye to them, and this is my day's work. It is a fine broad leaf to look on. My auxiliaries are the dews and rains which water this dry soil, and what fertility is in the soil itself, which for the most part is lean and effete. My enemies are worms, cool days, and most of all woodchucks. The last have nibbled for me a quarter of an acre clean.  Labor of the hands, even when pursued to the verge of drudgery, is perhaps never the worst form of idleness. It has a constant and imperishable moral, and to the scholar it yields a classic result. When I paused to lean on my hoe, the sounds and sights I heard and saw anywhere in the row, were a part of the inexhaustible entertainment which the country offers."

Kate Morrow, 2016 Apprentice

What's In The Box?

AppleGolden Delicious
BeetsRed Ace
Braising Mix
Corn, Bi-color
Potato, Yukon Gold
Tomatoes, mixed varieties
Winter SquashDelicata
Yellow Onion, Great Western

Potato and Parsely Soup



  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 2 leeks, white and light green part only, chopped
  • 5 garlic cloves, sliced
  • Salt, preferably kosher salt, to taste
  • 1 1/2 pounds Yukon gold or russet potatoes, peeled and diced
  • 6 cups water
  • Leaves from 1 large bunch flat leaf parsley, washed
  • 1 to 1 1/2 cups low-fat milk
  • Freshly ground pepper
  • Parsley leaves for garnish


  1. 1. Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until tender, about five minutes. Add the leeks, garlic, and 1/2 teaspoon salt. Stir together for about two minutes, until the leeks begin to soften and the mixture is fragrant. Add the potatoes and water, salt to taste and bring to a boil. Reduce the heat, cover and simmer 45 minutes, until the potatoes are falling apart. Add the parsley, stir together and remove from the heat.

    2. Puree the soup using an immersion blender, or in batches in a blender. (Don’t put the cap on tight, and cover the top with a towel to avoid hot splashes.) Strain through a medium strainer, and return to the heat. Thin out as desired with milk, and heat through. Add pepper, taste and adjust salt, and serve, garnishing each bowl with parsley leaves.


Roasted Delicata Squash and Onion

  • 2 pounds delicata squash (about 2 large)
  • 1 medium red onion, sliced
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/4 teaspoon salt
  • 1 teaspoon chopped fresh rosemary
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  1. Preheat oven to 425 °F.
  2. Cut squash in half lengthwise, then crosswise; scoop out the seeds. Cut lengthwise into 1/2-inch-thick wedges. Toss with onion, 1 tablespoon oil and salt in a large bowl. Spread in an even layer on a baking sheet.
  3. Roast, stirring once or twice, until tender and beginning to brown, about 30 minutes.
  4. Combine the remaining 1 tablespoon oil, rosemary, syrup and mustard in a small bowl. Toss the vegetables with the dressing.

Contact Us:
Come see us Saturdays at the Gualala Farmers’ Market!!
Customer Appreciation Day this Saturday, October 22, 2016 --
Come out to press fresh apple juice with us!