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From Food 52 Serves 4 Ingredients: 5 cups curly kale and mustard green leaves, torn into small pieces 2 scallions, trimmed and thinly sliced on the bias 2 tablespoons olive oil 1 tablespoon brown rice vinegar Sea salt and coarsely…
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Fruit and News: Week of April 3, 2017
THIS WEEK’S FRUIT: Pixie Tangerines Churchill-Brennies Orchard, Ojai, CA Pixie tangerines are a late season variety that begin ripening in March and April. Their tough skin gives way to fruit with a very robust flavor. To learn about Daniel from…
Posted in Newsletter
Farm Focus: Carbon Sequestration
Global warming is a hot topic, both literally and figuratively. It is complex and impacts each one of us. Though complex, most climate scientists agree that human activity has caused certain gases, such as carbon, to be released into our…
Posted in Blog Tagged with: Agriculture, atmosphere, CalCAN, California, carbon, carbon trading, chemicals, climate, Compost, cover crop, emissions, food system, gas, global warming, greenhouse, healthy, healthy soils initiative, legislators, Microbes, regulators, senators, sequestering, soil, tax
Fruit & News of the Week: March 27th
THIS WEEK’S FRUIT: Sanguinelli Blood Oranges Frog Hollow Farm, Brentwood, CA Sanguinelli is the latest variety of our blood oranges. The flesh is sweet and ranges in color from orange with dark red streaking to a dark red maroon. Sanguinellis…
Posted in Newsletter Tagged with: apple, apricots, Avocado, bees, Blood Orange, bravocado, Brentwood, cherries, Chiechi Farm, fall off, flavor kings, Frog Hollow Farm, fruit, fruit set report, fuji, hass, Hayward, Kiwi, linden, Lindsay, Live Oak, mildew spores, Navel, Olson Organics, orange, peaches, pears, Pink Lady, plum, Pluots, pollinate, pruning, rain, ruby grapefruit, san diego, sanguinelli, smit farm, Soil Fertility, soil moisture, sundance, vigor, warrens, wet weather
Recipe: Citrus Curd
from the SF Chronicle Makes 2 cups Ingredients: 4 large eggs 1 cup sugar Pinch of kosher salt 1/2 cup citrus juice 1 to 2 teaspoons of lemon juice (optional) 1/2 cup (4 ounces) unsalted butter, cut into small pieces…
