This Weeks Box 1/27/2012

Here is the list
bag spinach
red romaine lettuce
navel oranges
bag of mixed lettuce
There is a lot going on behind the scenes lately. Last winter, we focused a lot on making the gardens bigger. This winter, I am actually spending a lot of time inside working on a new, more user friendly website.  I just signed a contract with a software company who designed a customer/farmer friendly program that allows the customer to make payments online, put a box on hold, switch pick up locations and a bunch more. I have been staying up late for the last week doing “homework” for them, so that they can understand exactly how we do things. That way, they build us a system that puts more convenience, freedom and control in the customers hands. Thus, freeing up the farmer to do what he does best, which is grow food. Yeaah!!
There is a whole lot I like about this program. One of my favorite things is that we are building a store where you can simply add one time extras from the farm to your order when we have excess of things like heirloom tomatoes or mandarins for example. We are about half way through on the csa software. The website is not totally finished but is ready to put up when the csa software is done in a couple weeks. 
I am looking for a good egg producer right now. We would like to offer an optional egg share in addition to your box. I know of a couple in Ramona. I still need to go check them out. I am not so much concerned with labels like “free range” etc… What matters is that it is good people taking good care of their birds and not giving em anything un-natural. If you know of or like a particular egg producer, give me a hollar. I am looking
Arugula Tangerine Avocado Salad

Fresh-Squeezed Tangerine Dressing
Helpful to know: Fresh-Squeezed Tangerine Dressing will keep for several days in the refrigerator. Bring to room temperature before serving. Shake just before using.

1 teaspoon salt
Several grindings of fresh black pepper
1 teaspoon Dijon mustard
¼ cup tangerine juice, freshly squeezed
¾ cup canola oil
In a 2-cup capacity jar with a tight fitting lid, combine salt, black pepper, Dijon mustard and tangerine juice. Add canola oil ¼ cup at a time, shaking well after each addition. Keep dressing at room temperature until ready to serve. Shake just before using. Refrigerate any unused portion. Yield: About 1 cup.
Here is my number one kale recipe
Chop onion and garlic and saute in butter and some olive oil until the garlic starts to brown and the onions begin to caramelize.Toss in your finely chopped bunch of kale. Put the the lid on for about 30 seconds, stir again and add about a quarter cup of any kind of stock you like. I use organic chicken stock. Put the lid on for another 45 seconds or so and then cut the flame and give the kale a few minutes to soak up the buttery, garlicky brothy goodness.

This makes for one of the most hearty tasting vegetable dishes I know. It transforms white rice or any grain it comes in contact with.


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