June 13, 2017


Issue #25 - June 13, 2017

Dear CSA Members,

We hope you enjoyed your first box of the season and are excited to continue eating local organic produce for the many more weeks to come! 

This season's lesson so far for me has been all about efficiency and the ability to keep a hawk's eye view on life. Learning to work smarter and not harder is a continual effort for everyone here at Oz and I believe as an aspiring human no matter how much one tries, there will always be more room for improvement. 

So far in my time here at Oz I have seen vast improvement in everything we do and I can also see there's so much more to come! Thank you for your communication and insights on how we can better serve our community. Knowing that we are all in this together brings solace to the everyday grind. 

With Loving Kindness, 

What's In The Box?

BeetsEarly Wonder
Garlic Scapes, mixed varieties
Head LettuceCrisp
Kale, Lacinato
PeasSnow & Snap
Strawberries, Seascape


Radish and Arugula Salad With Honey, Almonds and Mint


  • 6 or 7 large fresh radishes (4 ounces total), tops and tails removed, very thinly sliced
  • 2 teaspoons fresh lemon juice plus 1/4 lemon, seeded, or more as needed
  • 1/4 teaspoon sugar
  • 3/4 teaspoon fine sea salt, or more as needed
  • 4 cups loosely packed baby arugula leaves (about 2 1/2 ounces total)
  • 4 teaspoons small fresh mint leaves or large leaves torn into smaller pieces
  • 1 teaspoon extra-virgin olive oil, or more as more needed
  • 1/4 cup sliced almonds, toasted and coarsely crushed (see NOTE)
  • 2-ounce wedge Parmigiano-Reggiano cheese (preferably a few inches long, for easier shaving)
  • 1 tablespoon honey, for drizzling
  • 4 small edible flowers, such as violets, chive blossoms or short mint sprigs, for garnish (optional) 

A Note on Variety Selection: 

Each week, we list the contents of you produce box with the variety in italics. Members may wonder what guides are variety selections. There are several factors, but overall, the leading considerations that guide variety choices for the CSA box are: compatibility with local growing conditions and flavor quality. Keen gardeners and food lovers will enjoy the parade of varietal players that appear here week after week. Keep an eye our for interesting heirlooms and open pollinated varieties you won't find just anywhere! 

Strawberry Mojito


  • 1 ounce (30ml) simple syrup

  • about 3 fresh strawberries

  • 4-5 fresh spearmint sprigs (chopped if you prefer smaller mint pieces in your cocktail)

  • 1 ounce (30ml) fresh lime juice

  • 2 ounces (60ml) light rum

  • 3-4 ounces (90-120ml) soda water


  • In a chilled highball glass (about 10-12 ounces), muddle the simple syrup, strawberries and mint leaves together with the back of a spoon or muddler. Crush the strawberries and mint leaves well.

  • Stir in the lime juice and rum. Fill the glass with ice and top off with soda water. Gently stir.

  • Garnish with mint sprigs and strawberry slices.


Join us for an All Night Stargazing Experience on July 29th hosted by Stargazer Li!
More Info Here 


Thank you for your support! 

Catch us at the Cove Farmer's Market in Point Arena  Fridays 3-6 pm
Saturday in Gualala from 9:30-12:30 pm

Contact Us:


Please remember to return your bulb crates each week!  

June 6, 2017


Issue #24 - June 6, 2017

Flood from January 2017

Flood from January 2017

Greetings CSA Members,

Thank you so much for participating in a season of abundance with us.  After a long and rainy winter and spring it finally feels like the warm, work-filled days of summer are upon us.  

This spring has been full of lessons, the greatest being patience.  Have patience the rain will stop, have patience the fields will dry out, have patience the seeds will emerge, have patience there will be abundance.  And finally, our fields are coming back to life and each week there's something new and delicious ready for harvest.  I am happy to be able to share all of this with you.

I hope you enjoy this first weeks' produce box. Have patience, there is much more to come!   

With Love,

What's In The Box?


Arugula, Astro
Braising Mix
Chard, Bright Lights
Green Garlic
Garlic scapes

Head LettuceVulcan
Kale, Red Russian
Strawberries, Seascape

Garlic Scape Pesto



  1. 1/4 cup pine nuts, sunflower seeds, or pumpkin seeds
  2. 3/4 cup coarsely chopped garlic scapes*
  3. Juice and zest of 1/2 lemon.
  4. 1/2 teaspoon salt.
  5. A few generous grinds of black pepper.
  6. 1/2 cup extra virgin olive oil.
  7. 1/4 cup grated Parmigiano Reggiano cheese.
  8. *Or use half scapes and half herbs such as basil, dill and chervil.

Add all ingredients into a blender or food processor and enjoy!


A Note on Variety Selection: 

Each week, we list the contents of you produce box with the variety in italics. Members may wonder what guides are variety selections. There are several factors, but overall, the leading considerations that guide variety choices for the CSA box are: compatibility with local growing conditions and flavor quality. Keen gardeners and food lovers will enjoy the parade of varietal players that appear here week after week. Keep an eye our for interesting heirlooms and open pollinated varieties you won't find just anywhere! 


Bouquet Share: 

Flower season is here! We are offering a flower bouquet with your CSA share for $7 a week ($168 for the whole season)! Bouquets are filled with seasonal blooms that will brighten up your home.
Please email info@ozfarm.come for more information

Chard Wraps


  • 1/2 cup raw sunflower seeds 
  • 1 15 oz can chickpeas
  • 1 large carrot
  • 2 stalks celery
  • 2 tablespoons red onion
  • 1/4 cup fresh parsley
  • 2 tablespoons fresh dill
  • Juice of 1 lemon
  • Salt & black pepper, to taste
  • 4-6 large chard leaves
  • 1/3 cup sprouts
  • 1 avocado
  • 1 red bell pepper
  • Sesame seeds, optional


Make the sunflower/garbanzo filling by soaking the raw sunflower seeds in water for at least 30 minutes, then draining and adding to a food processor along with the chickpeas. Process these two ingredients until completely smooth. Scrape down the sides if needed and add 1-3 tablespoons of water if it’s too thick to blend smoothly.

Then, add all other ingredients from that first list: a grated carrot, 2 stalks of chopped celery, 2 tablespoons of chopped red onion, parsley, dill, lemon juice, and a bit of salt and pepper. Pulse for just a few seconds to incorporate these ingredients. Finally, give this a taste and feel free to adjust any ingredients as needed.This filling can be made way ahead of time and stored for up to a week, refrigerated, in a sealed container.

Next add the ingredients into the middle of the chard, fold in the sides, wrap and roll! 

Recipe from:

Thank you for your support! 

Catch us at the Cove Farmer's Market in Point Arena  Fridays 3-6 pm
Saturday in Gualala from 9:30-12:30 pm

Contact Us:


Please return your bulb crates each week!

November 8, 2016


Issue #23 - November 8, 2016

Cover Crop

Cover Crop

Dear CSA Members,

We made it to our final CSA share! It has been such a fun and fruitful season and I am so grateful that you have supported us as we do our best to feed you!  I am extremely excited to share a few cups of our Swedish Brown beans with you this week.  We grow a dozen rows of dry beans each year to provide farm grown protein for our staff and apprentices.  Dry beans take all season to grow and lots of time to harvest and process but the flavor and food security they provide is worth all of the effort. 

I hope you have enjoyed this seasons CSA and choose to participate again next June.  If you find yourself in need of more Oz produce over the winter go to the Arena Market or Surf Super in Gualala for seasonal goods.  

Thank you again for your support!

What's In The Box?


Apples, Braeburn
Beets, Chioggia
Cabbage, Red Express
Dry Bean, Swedish Brown
Garlic, Chilean Silverskin
Green Bean, Provider
Kale, Red Russian
Kohlrabi, Winner
Melon, Sapomiel
Onions, Great Western & Merlot
Potatoes, Austrian Crescent Fingerlings
Pumpkin, Sugar Pie
Winter Squash, Butternut

Swedish Brown Bean Soup

1/2 pound Swedish brown beans, soaked in cold water for 2 hours before cooking
6 slices high-quality bacon
3 cups sliced green cabbage
2 Tbsp cider vinegar
1 tsp salt
1 Tbsp molasses
1 Tbsp brown sugar
1 Tbsp grated lemon zest
2 Tbsp chopped, fresh parsley

Put the beans and their soaking liquid in a soup pot and add enough cold water to cover by one inch. Bring to a boil, reduce the heat to low, and simmer gently until the beans are about halfway done, 45-60 minutes.Meanwhile, in a large, heavy skilled over medium heat, saute the bacon until the fat is nearly rendered but the bacon has not begun to brown, about 8 minutes. Pour off all but 1 Tbsp of the fat, leaving the bacon in the pan.Add the cabbage and toss with the bacon fat to coat. Cook the cabbage over medium heat until wilted and beginning to brown, 6-8 minutes. Add the cider vinegar and a pinch of salt. Stir and toss for 1-2 minutes.Add the cabbage, bacon, molasses, brown sugar, and 1 tsp salt to the beans. Cook uncovered, over medium heat, stirring occasionally, until the beans are tender, about 1 hour. Add water if the soup is too thick. In a small bowl, combine the lemon zest and parsley. Ladle the soup into warmed bowls and garnish with the lemon zest mixture.

Pumpkin Pie

1 medium sugar pumpkin (about 3 pounds)
Canola oil, for oiling pumpkin
Easy Pie Crust:
2 cups all-purpose flour, plus more for flouring
1/4 teaspoon salt
2/3 cup (11 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
One 14-ounce can sweetened condensed milk
1/2 cup whipping cream
2 tablespoons cornstarch
2 tablespoons molasses
2 tablespoons canola oil
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
3 large eggs

For the pumpkin: Preheat the oven to 375 degrees F.
Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.
For the easy pie crust: While the pumpkin is cooking, make the crust. In a large bowl, combine the flour and salt. Add in the butter and work into the dough with a fork until the mixture is crumbly. Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. Divide the dough in half, shape each half into a ball and flatten slightly. Wrap one ball in plastic wrap and refrigerate for another use.
Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Fold the overhangs under and crimp decoratively. Pierce the dough all over with a fork. Chill in the refrigerator for 15 minutes.
Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes. Remove the foil and beans. Reduce the oven temperature to 350 degrees F.
For the filling: Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth (you should have about 4 cups). Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.
Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.
Recipe courtesy of Nancy Fuller

Thank you for your support all season! 

Contact Us:


Please return any bulb crates you have
We need them for winter vegetable storage! 

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 25, 2016


Issue #21 - October 25, 2016

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The fall is here! The harvest is rolling in. The past few months have been dedicated to picking apples, gathering squash, digging potatoes, processing garlic, pulling onions, and beating beans. Beds of cover crop (various plants that help enrich the soil) are slowly taking over the fields. We are celebrating the abundance of this year with elaborate communal dinners. The apprentices are readying themselves to say goodbye to the farm.

My name is Emma. I started my apprenticeship here at Oz in March. This year has gone by so fast. I’m ready to move on, but I am extremely sad to leave this gorgeous farm. Working here has provided me with many new friends and the best food I’ve ever eaten. My ability to be an efficient worker has greatly improved while learning here. I feel more capable now of being able to grow food and start my own projects. My partner, Matthew, and I are moving closer to Point Arena to live in a place called This Will Take Time. We plan to create the infrastructure needed to begin growing food there. I can’t wait to utilize the knowledge and skills I’ve gained at Oz in this new space.

Emma Russell, 2016 Apprentice

What's In The Box?

AppleBraeburn & Golden Delicious
CucumberMarketmoore & Lemon
Fingerling PotatoeAustrian Crescent
GarlicSpanish Red
LettuceRed Butter
OnionGreat Western
RadishEaster Egg or Daikon
Sweet Bell PepperKing of the North
Winter Squash, Butternut

Butternut Squash Mac and Cheese Recipe


Mac and Cheese:

  • 1 pound of dried pasta (I used shells here)
  • Kosher salt
  • 4 tablespoons unsalted butter
  • 1/2 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 4 tablespoons flour
  • 2 cups milk, at room temperature
  • 2 cups (8 ounces) grated aged/sharp cheddar (I used Kerrygold Aged Cheddar here)
  • 2 (15 ounce) cans butternut squash (canned pumpkin would work here too!)
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon freshly ground black pepper, plus more to taste

    For the breadcrumb topping:

  • 2 cups fresh breadcrumbs
  • 1 1/2 tablespoons chopped fresh sage
  • 1 tablespoon grated Parmesan cheese
  • 2 tablespoons melted unsalted butter
  • Kosher salt
  • Freshly ground black pepper


  1. Cook pasta in a large pot of salted, boiling water, and drain 2 minutes shy of the package instructions. Transfer to a large bowl and set aside. Preheat an oven to 375°F and set an oven rack in the middle position.
  2. Melt butter in a large skillet over medium heat, then add the onion, garlic, thyme leaves and a pinch of salt. Cook, stirring occasionally, until onions are soft (about 5 minutes). Stir in the flour and cook for 3 minutes, then stir in the milk and cook until just starting to thicken (about 3 minutes). Take the sauce off the heat, then stir in the cheddar until fully incorporated. Add butternut squash, mustard, nutmeg, cayenne and black pepper, stirring to combine. Season to taste with kosher salt.
  3. Pour cheese sauce into the bowl with the cooked shells until the macaroni is sufficiently coated in sauce. You may not use all the sauce (I had a little leftover). Using a spatula, transfer shells and sauce into a 9" x 13" baking dish.
  4. Combine breadcrumbs, sage, Parmesan cheese and melted butter in a medium bowl, tossing until crumbs are evenly coated in the butter. Season with a pinch of kosher salt and several turns of black pepper. Sprinkle breadcrumb topping evenly over the shells and cheese. Bake in the oven until the breadcrumbs are golden brown and sauce bubbles around the edges (25 - 30 minutes). Let cool for a few moments before serving.

-From kitchenkonfidence.com

Roasted Delicata Squash and Onion

  • 1 lb lean ground beef or ground turkey
  • 2 carrots, shredded
  • 1 cup cooked brown rice or quinoa
  • 4-5 garlic cloves, minced
  • 2 tablespoons ginger, minced
  • 1 small onion, minced
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons toasted sesame oil
  • 2 teaspoons Nakano rice vinegar
  • 1 teaspoon chili or chili-garlic sauce (found in the Asian section of your grocery store)
  • salt and pepper, to taste
  • leaves from 1 large head of Napa cabbage


  1. Preheat your oven to 400 degrees.
  2. Prepare your filling by gently combining uncooked beef (or turkey), shredded carrots, cooked rice (or quinoa), garlic, ginger, onion, soy sauce, sesame oil, rice vinegar, chili sauce and a pinch of salt and black pepper in a large mixing bowl.
  3. To make your leaves easy to roll, use a rolling pin to flatten to make leaves more pliable. If you find that your leaves are on the smaller side, use two to roll, overlapping both ends to make one big leaf.
  4. Spoon your filling to each leaf. Carefully roll each leaf tightly and place side by side in a large baking dish. Pour 1 cup of water over stuffed cabbage rolls and cover with aluminum foil. Bake in preheated oven for about 30-35 minutes or until completely cooked through.
  5. Serve with juices from baking dish and additional chili sauce.

-From aggieskitchen.com

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

Contact Us:

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