Mendocino Organics

IN YOUR BASKET

Royal Acorn Squash
Delicata Squash
Braising Greens
Carrots
Onions

NOTES FROM THE FIELD

Thanks to Covelo Organic, we have LOTS more carrots. We hope this will sustain your vitamin A needs over the holiday. Remember – no CSA shares Saturday, December 25 or Tuesday, December 28. It’s Christmas and Adam’s birthday, respectively! We have more little storage onions, which are perfect for dishes not requiring loads of onion.

Thursday morning, we had frost – a rarity – at Heart Arrow Ranch, but the row cover on our greens protected the crops. While the morning remained densely foggy in Redwood Valley, the sun was shining on Laughlin Ridge. It was still chilly for the two newborn lambs, though. In the past week, six of our ewes have given birth to eight healthy lambs.

twin lambs born last Saturday

The barley crop at the south end of Ukiah is growing fine, and our Berkshire pigs are gobbling up food so quickly that we will have to grind batches of their feed – last year’s grain crop – more frequently. We still have CSA Berk Shares (organic pork CSA shares) available until January 1. Let us know if you want to learn more about them.

We’re also working on permanent fencing for our beef cattle and sheep. Our bull escaped a few weeks ago and ate all the dino kale in the Pond Field, so this winter, we are taking on the expensive but necessary task of fencing. With Golden Vineyards’ help, we are putting up more fencing a bit at a time.

Have a wonderful holiday!

Eat well,
Adam and Paula

Braised Mixed Greens

Adapted from Vegetarian Suppers from Deborah Madison’s Kitchen

Ingredients:

1 tbsp olive oil, plus extra for finishing
1 small onion, finely diced
2 garlic cloves, 1 slivered, 1 halved
Greens
A few leaves or a few handfuls of sorrel or a
handful of chopped cilantro and parsley
Salt and pepper
1 ½ cups cooked beans
3 to 4 slices chewy bread
Shaved parmesan or crumbled gorgonzola

Instructions:

1. Heat the oil in a large skillet. Add the onion and cook over medium-high heat. Add the slivered garlic after the onion starts to soften. Cook for another minue, and add the greens and herbs. Season with salt.
2. As the greens cook down, turn them in the pan. Once they’ve collapsed, add ½ cup water or bean broth, lower the heat and cook until tender. Just make sure there is some liquid in the pan for sauce. When the greens are done, add the beans, heat them through, and season with salt and pepper to taste.
3. Toast the bread and rub it with the halved garlic. Arrange on plates and spoon on the greens and beans. Drizzle with olive oil and garnish with cheese.

Read Full Post »