August 2, 2013 Newsletter – Week 1

Red H Farm

August 2, 2013 

Welcome to the late summer/winter 2013 season at Red H Farm! Many of you know that after three years in production the farm went on hiatus last year, so that I could earn a masters degree out on the east coast.  Having finished up and returned to California in late May, the last two months have been busy! Hardly more than 60 days later, the fields look lush and are already bringing forth a bounty! Cucumber plants form a thick blanket across the ground, providing shade for the beets growing in their midst. Summer squash plants reach up and out creating a jungle interrupted only by bursts of their own brilliant yellow-orange flowers. Lush forests of kale and chard co-mingle with the marigolds planted alongside them to help ward off aphids. And walls of tomato plants hang heavy with green fruit. The cool south Sebastopol climate means we wait a bit longer for juicy tomatoes, sweet red peppers and mouth-watering melons. But while others bake in the heat, we continue to enjoy springtime crops like radishes, salad mix and beets throughout the summer months. And eventually, we get the best of both worlds! So enjoy this week’s bounty, and enjoy the anticipation of what is to come!  We’re so happy to have you on board for what looks to be a bountiful season! As always, do not hesitate to get in touch with questions or comments. This weeks apples are from a gardener with a few too many trees out near Red H. 

In the Box:  Nero di Toscana or Red Russian Kale, Rainbow Chard, Salad Mix, Wild Blackberries, Apples, Herb Mix, Summer Squash (striped=striata d’italia, ridged=romanesco, bright yellow=golden zucchini, bumpy yellow=crookneck or early straightneck), Cucumbers (Armenian, Japanese Long, Beit Alpha or Lemon), d’Avignon radishes

Recipe Ideas

Lets start with some super simple classics!

 Zucchini and Feta

 Slice the zucchini in ¼ inch thick strips.

Place them on a baking dish.

Sprinkle generously with feta.

Place in the broiler, and broil for several minutes until the feta browns and the zucchini softens.

If the feta browns to quickly, cover with foil to allow the zucchini to finish cooking.



Radishes with butter and sea salt on Crostini

 Just how it sounds.

Slice radishes thinly.

Spread a bit of butter on crostini or toast.

Sprinkle with sea salt and serve!


Kale chips

Cut kale into large pieces.

Toss with olive oil in a bowl, sprinkle with salt.

Arrange leaves in a single layer on a baking sheet.

Bake for 20 minutes (or until crispy) at 300 degrees.



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