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.

-From nytimes.com

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.
-From eatingwell.com

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!

October 11, 2016


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

Apple Pie


  • 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


  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


  • 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


  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

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!!

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.

-From midwestliving.com

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.

-From epicurious.com

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!

September 13, 2016

Issue #15 - September 13, 2016


I have spent my evenings and weekends over the last few weeks preserving the abundance in our fields. So far I've made elderberry syrup, sauerkraut, dilly beans, and hot sauce; pickles, kimchi, and applesauce are next. In the spirit of my own to-do list, this week’s CSA theme is preservation.  There are many ways to preserve food, including drying, freezing, salting, sugaring, pickling, jellying, and canning. I've had a lot of fun with the fermentation side of pickling but, after leaving 3 gallons of sauerkraut in the kitchen for 2 weeks to do its thing, I think my community members prefer the quick (and less smelly) vinegar-pickled green beans. I've chosen my favorite preservation recipes that you can try out with this week’s share of produce.

Happy preserving!
Abby Stoner
Assistant Farm Manager


Asian PearsShinseki 
BeetsRed Ace
Garlic, Siskyou
Green Beans, Provider
Pickling blend: Dill Seeds, Celery Seeds, Coriander Seeds
Scallions, Evergreen
Summer Squash, mixed varieties
Tomatoes, mixed varieties

Special Equipment:

  • 2-quart wide-mouth canning jar (or two-quart mason jars)
  • Canning funnel (optional)
  • Smaller jelly jar that fits inside the larger mason jar
  • Clean stones, marbles, or other weights for weighing the jelly jar
  • Cloth for covering the jar
  • Rubber band or twine for securing the cloth

1 medium head green cabbage (about 3 pounds)
1 1/2 tablespoons kosher salt
1 tablespoons caraway seeds (optional, for flavor)


  1. Clean everything: When fermenting anything, it's best to give the good, beneficial bacteria every chance of succeeding by starting off with as clean an environment as possible. Make sure your mason jar and jelly jar are washed and rinsed of all soap residue. You'll be using your hands to massage the salt into the cabbage, so give those a good wash, too.
  2. Slice the cabbage: Discard the wilted, limp outer leaves of the cabbage. Cut the cabbage into quarters and trim out the core. Slice each quarter down its length, making 8 wedges. Slice each wedge crosswise into very thin ribbons.
  3. Combine the cabbage and salt: Transfer the cabbage to a big mixing bowl and sprinkle the salt over top. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands. At first it might not seem like enough salt, but gradually the cabbage will become watery and limp — more like coleslaw than raw cabbage. This will take 5 to 10 minutes. If you'd like to flavor your sauerkraut with caraway seeds, mix them in now.
  4. Pack the cabbage into the jar: Grab handfuls of the cabbage and pack them into the canning jar. If you have a canning funnel, this will make the job easier. Every so often, tamp down the cabbage in the jar with your fist. Pour any liquid released by the cabbage while you were massaging it into the jar.
  5. Weigh the cabbage down: Once all the cabbage is packed into the mason jar, slip the smaller jelly jar into the mouth of the jar and weigh it down with clean stones or marbles. This will help keep the cabbage weighed down, and eventually, submerged beneath its liquid. 
  6. Cover the jar: Cover the mouth of the mason jar with a cloth and secure it with a rubber band or twine. This allows air to flow in and out of the jar, but prevents dust or insects from getting into the jar.
  7. Press the cabbage every few hours: Over the next 24 hours, press down on the cabbage every so often with the jelly jar. As the cabbage releases its liquid, it will become more limp and compact and the liquid will rise over the top of the cabbage.
  8. Add extra liquid, if needed: If after 24 hours, the liquid has not risen above the cabbage, dissolve 1 teaspoon of salt in 1 cup of water and add enough to submerge the cabbage.
  9. Ferment the cabbage for 3 to 10 days: As it's fermenting, keep the sauerkraut away from direct sunlight and at a cool room temperature — ideally 65°F to 75°F. Check it daily and press it down if the cabbage is floating above the liquid.
    Because this is a small batch of sauerkraut, it will ferment more quickly than larger batches. Start tasting it after 3 days — when the sauerkraut tastes good to you, remove the weight, screw on the cap, and refrigerate. You can also allow the sauerkraut to continue fermenting for 10 days or even longer. There's no hard-and-fast rule for when the sauerkraut is "done" — go by how it tastes.
    While it's fermenting, you may see bubbles coming through the cabbage, foam on the top, or white scum. These are all signs of a healthy, happy fermentation process. The scum can be skimmed off the top either during fermentation or before refrigerating. If you see any mold, skim it off immediately and make sure your cabbage is fully submerged; don't eat moldy parts close to the surface, but the rest of the sauerkraut is fine.
  10. Store sauerkraut for several months: This sauerkraut is a fermented product so it will keep for at least two months and often longer if kept refrigerated. As long as it still tastes and smells good to eat, it will be. If you like, you can transfer the sauerkraut to a smaller container for longer storage.

-From thekitchn.com

Dilly Beans

Special Equipment:
Sealable canning jars - 1 ½ pint/750 milliliter size is best, as its height perfectly accommodates the length of string beans


  • String beans
  • Garlic
  • Salt
  • Whole dried chili peppers
  • Celery seed
  • Fresh dill
  • White distilled vinegar
  • Water


  1. Guesstimate how many jars you’ll fill with the string beans you have. Thoroughly clean jars and line them up.
  2. Into each jar, place 1 clove of garlic, 1 teaspoon (5 milliliters) of salt, 1 whole red chili pepper, ¼ teaspoon (1.5 milliliters) of celery seed, and a flowering dill top or small bunch of dill leaves. Then fill the jar with beans standing on end, stuffing them as tightly as you can into the jar.
  3. For each jar you have filled, measure 1 cup (250 milliliters) of vinegar and 1 cup (250 milliliters) of water. Boil the vinegar-water mixture, then pour it into the jars over the beans and spices, to ½ inch (1 centimeter) from the top of the jar.
  4. Seal the jars and place them in a large pot of boiling water for a 10-minute heat processing.
  5. Leave the dilly beans for at least 6 weeks for the flavors to meld, then open jars as desired and enjoy. Heat-processed pickles can be stored for years without refrigeration.

-From chelseagreen.com

Universal Fermented-Pickle Recipe

Yields about 2 quarts


  • 2 pounds sturdy vegetables, such as Kirby cucumbers, small zucchini, green beans, baby turnips, or green tomatoes
  • 6 4-inch sprigs fresh dill (including seed heads, if available)
  • 6 cloves garlic, lightly crushed
  • 1 tablespoon black peppercorns
  • 1 tablespoon dill seed
  • 6 level tablespoons sea salt (2.25-2.5 ounces)
  • 2 quarts water

1. Wash and trim the vegetables, and pack into a one-gallon jar or crock. Tuck in the dill, garlic, and other aromatics as you go.

2. Dissolve the salt in the water, and pour over the vegetables to cover. Weight the vegetables with a plate so that they remain completely submerged. Alternatively, fill a Ziploc freezer bag with brine, and use it to submerge the vegetables. (Make extra brine using the same proportions if necessary). If using a jar, loosely close the lid. (Do not seal it so because gases produced by the ferment need to escape.) If using a crock, cover it with a plate or board to keep out unwanted visitors.

3. Store the ferment in a cool, dark place, and check daily. Skim any scum or flecks of mold. Insure that the vegetables remain submerged. The pickles will begin to sour in less than a week. You can eat them at any point in the fermenting process. Once soured to your likely, transfer the pickles to the refrigerator, and keep submerged in brine. They will keep for a month or longer.

October 15 - Oz Harvest Festival

Bouquet Share:
We are offering a flower bouquet with your CSA share for $7 a week. Bouquets are filled with seasonal blooms that will brighten up your home. Please email info@ozfarm.com for more information.
Contact Us:
Come see us Saturdays at the Gualala Farmers’ Market!!

August 9, 2016

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


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

  • 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


  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


  • 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


  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.




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:

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