So you get your CSA box, and much as you love them in theory, you really can't face another root vegetable. It happens. But who says you have to eat it? Some of the items in season this time of year can be carved into a small jack-o-lantern; or sketched as part of a still life; or become an edible musical instrument.
What now?
Sure, edible musical instruments. Daikon ocarinas. Carrot panpipes. Check it out:
Thursday, October 20, 2011
Tuesday, October 4, 2011
Stuffed Pattypan Squash
The little green UFOs in the CSA box two weeks ago? Pattypan squash. They're lovely, but we got a lot of them, and one of the best ways to use a lot of something is to stuff them. It's easy, and it's pretty (if you're a visual eater). The stuffing can be almost anything you like or have handy. I'll show you how I made this batch:
1. Wash the squash.
2. Cut the stem end of the squash so it's flat to sit on the baking pan. Then hollow out the other side; don't worry about the hollow being pretty, it'll be hidden. Keep the pieces that come from the hollow space! If you cut through the bottom, don't worry, just replace the piece that fits in the space best.
3. When you have them all hollowed out, place on a cookie sheet:
4. Now make the stuffing. This time I combined leftover rice, 2 chopped jalapenos, cream cheese, shredded cheddar, four small CSA tomatoes, cumin, some garden herbs, and the chopped bits of squash that came from the hollowing out step. But you can stuff them with anything, really! Look around online, there are plenty of ideas. Mix up the stuffing, and scoop it generously into the squash on the cookie sheet:
Bake the stuffed squash in a 350 oven until the squash is tender and the filling is warm through and melty--probably 20-25 minutes for this version. I broiled a little at the end to get a little hint of browning on top...
If you have leftover stuffing (I did), it works just as well to stuff a zucchini or a bell pepper. I had two of these with a bread roll for a very happy lunch today, and the rest we'll have tonight at dinnertime.
1. Wash the squash.
2. Cut the stem end of the squash so it's flat to sit on the baking pan. Then hollow out the other side; don't worry about the hollow being pretty, it'll be hidden. Keep the pieces that come from the hollow space! If you cut through the bottom, don't worry, just replace the piece that fits in the space best.
3. When you have them all hollowed out, place on a cookie sheet:
4. Now make the stuffing. This time I combined leftover rice, 2 chopped jalapenos, cream cheese, shredded cheddar, four small CSA tomatoes, cumin, some garden herbs, and the chopped bits of squash that came from the hollowing out step. But you can stuff them with anything, really! Look around online, there are plenty of ideas. Mix up the stuffing, and scoop it generously into the squash on the cookie sheet:
Bake the stuffed squash in a 350 oven until the squash is tender and the filling is warm through and melty--probably 20-25 minutes for this version. I broiled a little at the end to get a little hint of browning on top...
If you have leftover stuffing (I did), it works just as well to stuff a zucchini or a bell pepper. I had two of these with a bread roll for a very happy lunch today, and the rest we'll have tonight at dinnertime.
Thursday, September 29, 2011
CSA Day October 8
Dear CSA subscribers,This is also a good time to pick out your Halloween pumpkin.
In appreciation for your support, CSA members and their immediate families are invited to join us at Tanaka Farms on Sat. Oct . 8th for our Fall CSA Day.
We'll have some of our grilled veggies for you to sample. Also that afternoon there will be complimentary wagon rides around the farm and petting zoo admission for our CSA members.
For more details and to RSVP for the event , please go to CSAday.com
We hope to see you soon!
The Tanaka Farm Family
Tanaka Farms
5380 3/4 University Drive
Irvine, CA 92612
Saturday, September 24, 2011
What to do with basil
A subscriber asked for some suggestions on how to use the basil that came in last Thursday's box.
- You can use it in sauces and soups.
- Snip off the end of the stem, put the cut ends in a cup of water and store them in the refrigerator with a plastic bag over the leaves, just as you would store cilantro.
Tomato-cucumber salad:
- chop some tomatoes* and cucumbers*
- dice some sweet onions*
- chop some basil leaves*
- (optional) add minced garlic
- (optional) add cubed mozzarella aka home-style cheese (the kind you buy in a ball)
- season with red wine vinegar, olive oil, salt and pepper to taste
- * all items contained in last Thursday's box!
- I would have added a photo of this salad, but our family already demolished it.
Bruschetta:
- pre-warm oven on the broil setting
- set a rack right under the broiler element (or use a BBQ)
- chop tomatoes, onion and basil leaves
- mince garlic
- add olive oil
- mix
- season mixture with salt and pepper and let steep for 10 minutes
- brush sliced bread with olive oil
- put bread under the broiler for 1-2 minutes
- remove bread from the oven
- cut bread into serving-size pieces (if needed)
- top with tomato-basil mixture
Antipasto platter:
- slice beefsteak tomatoes and mozzarella
- arrange on platter with (optional) salami or proscuitto
- top with chopped basil
- drizzle olive oil over platter
- process a few garlic cloves
- add basil leaves and pulse
- add cooked white/canneloni beans and olive oil and pulse
- stir in salt and pepper to taste
- serve over bread
Thursday, September 22, 2011
Nature's packing material
A subscriber asked Farmer Tanaka, "Why so much kale?"
Because it is a perfect packing material that is nutritious and yummy to boot! Whenever the boxes have many objects that roll around or need cushioning, Tanaka Farms adds leaves of washed kale to keep everything in good shape.
Consider using the kale in kale and white bean soup or in sauteed southern greens. You can add the turnip greens, too!
Consider using the kale in kale and white bean soup or in sauteed southern greens. You can add the turnip greens, too!
Saturday, August 27, 2011
Adams CSA FAQ 2011
UPDATE: As of September 2014, we have a different pickup location (Panelas Brazil Cuisine). The parts of this FAQ that mention Neighborhood Grinds may be inaccurate for our new arrangement. The rest of the FAQ still applies.
This FAQ supercedes the 2010 FAQ because there have been so many changes to the ordering system.
Large box on the right, small box on the left.
What?
Boxes of local (So Cal) produce, ~75% from Tanaka Farms (TF) of Irvine. All of the produce is unsprayed; some are certified organic, others are grown using organic methods but not certified. Small boxes typically contain ~8 different types of produce and the large boxes contain ~12 types. There may be multiples. E.g. a type of item may be one head of lettuce or half a dozen apples. Each box contains produce with at least $20/$30 retail value.
Where and When?
Boxes are delivered every Thursday, typically between 11:00 AM and 1:00 PM, to Neighborhood Grinds (NG) at 2315 Artesia Blvd, Unit 1 (the northwest corner of Mackay and Artesia). NG usually sends out an email announcement when the boxes arrive. Boxes can be picked up any time before NG's closing time of 10:00 PM. If you don’t have access to email during those hours, you may call Neighborhood Grinds at (310) 371-0900 to check if the boxes have arrived.
How much does it cost?
$30 for a large box, $20 for a small box. There is a $3 per box delivery fee for all pick-up locations other than directly at the farm in Irvine.
Why should I pick up at Neighborhood Grinds instead of Whole Foods?
You pay the same whether you select the Adams PTSA/Neighborhood Grinds location or Whole Foods. However, if you order select the Adams PTSA option, the PTSA receives 10% of the box price to help us fund valuable school programs.
Moreover, Neighborhood Grinds offers the most flexible hours, allowing pick ups of up to 10 PM for those who work late hours. You'll be supporting local schools and independent businesses at the same time.
Logistics
Automated reminders go out the day before delivery (on Wednesdays for Thursday deliveries). Often, NG will send out emails announcing box arrivals. Boxes can be picked up any time between that announcement (typically 11 AM to 1:30 PM) and 10 PM NG closing time. To save yourself a trip to return the cardboard box to NG, leave the box there; bring your own bags to carry your produce home.
Why?
To teach our kids what grows seasonally in our region. To increase the economic viability of small family farms amid suburban development. To economically buy organic and unusual produce. To save time and money. To lower the chemical input into our soil, our water table and our bodies (both the consumers’ and the agricultural workers’). To lower the carbon footprint of your food. And, of course, to raise money for the Adams PTSA.
How do I sign up?
Tanaka Farms has switched to a new online ordering system developed by Farmigo. Simply visit the Tanaka Farms CSA information page, click on the red tab to read the CSA Policies, then click on the green "New Subscribers Join Here" button at the right.
Select the Adams Middle School/Neighborhood Grinds pick up location. Then click "Next Step" on the green button at the top.
Select large or small boxes, weekly or every other week (EOW) options. To save on shipping, many families order a large box every other week. Select EOWA or EOWB and look in the right column for the date of the next delivery for that schedule. Although the sign ups are for a recurring schedule, vacation holds and changes are quick and easy (see changing options section below).
Click "Next Step" and enter your payment information for debit upon receipt. Although you can pay by either credit card, or electronic payment through your checking account, keep in mind that farming is a very low margin business and Farmer Tanaka can use the 2% fee more than the credit card companies. ;-)
Once you are a subscriber, your account page will look something like this. It will contain your options, order history and payment history. Note that boxes are charged AFTER the delivery. There are no refunds should you forget to pick up your box so don't forget!
Changing your order option
Life happens; you go on vacation or go through a period when you cook less often at home. Farmigo and Tanaka Farms have thought of that.
Part of the fun of the CSA program is the unusual varieties of produce that the boxes contain. We get heirloom or specialty produce not normally seen at grocery stores.
This FAQ supercedes the 2010 FAQ because there have been so many changes to the ordering system.
Large box on the right, small box on the left.
What?
Boxes of local (So Cal) produce, ~75% from Tanaka Farms (TF) of Irvine. All of the produce is unsprayed; some are certified organic, others are grown using organic methods but not certified. Small boxes typically contain ~8 different types of produce and the large boxes contain ~12 types. There may be multiples. E.g. a type of item may be one head of lettuce or half a dozen apples. Each box contains produce with at least $20/$30 retail value.
Where and When?
Boxes are delivered every Thursday, typically between 11:00 AM and 1:00 PM, to Neighborhood Grinds (NG) at 2315 Artesia Blvd, Unit 1 (the northwest corner of Mackay and Artesia). NG usually sends out an email announcement when the boxes arrive. Boxes can be picked up any time before NG's closing time of 10:00 PM. If you don’t have access to email during those hours, you may call Neighborhood Grinds at (310) 371-0900 to check if the boxes have arrived.
How much does it cost?
$30 for a large box, $20 for a small box. There is a $3 per box delivery fee for all pick-up locations other than directly at the farm in Irvine.
Why should I pick up at Neighborhood Grinds instead of Whole Foods?
You pay the same whether you select the Adams PTSA/Neighborhood Grinds location or Whole Foods. However, if you order select the Adams PTSA option, the PTSA receives 10% of the box price to help us fund valuable school programs.
Moreover, Neighborhood Grinds offers the most flexible hours, allowing pick ups of up to 10 PM for those who work late hours. You'll be supporting local schools and independent businesses at the same time.
Logistics
Automated reminders go out the day before delivery (on Wednesdays for Thursday deliveries). Often, NG will send out emails announcing box arrivals. Boxes can be picked up any time between that announcement (typically 11 AM to 1:30 PM) and 10 PM NG closing time. To save yourself a trip to return the cardboard box to NG, leave the box there; bring your own bags to carry your produce home.
Why?
To teach our kids what grows seasonally in our region. To increase the economic viability of small family farms amid suburban development. To economically buy organic and unusual produce. To save time and money. To lower the chemical input into our soil, our water table and our bodies (both the consumers’ and the agricultural workers’). To lower the carbon footprint of your food. And, of course, to raise money for the Adams PTSA.
How do I sign up?
Tanaka Farms has switched to a new online ordering system developed by Farmigo. Simply visit the Tanaka Farms CSA information page, click on the red tab to read the CSA Policies, then click on the green "New Subscribers Join Here" button at the right.
Select the Adams Middle School/Neighborhood Grinds pick up location. Then click "Next Step" on the green button at the top.
Select large or small boxes, weekly or every other week (EOW) options. To save on shipping, many families order a large box every other week. Select EOWA or EOWB and look in the right column for the date of the next delivery for that schedule. Although the sign ups are for a recurring schedule, vacation holds and changes are quick and easy (see changing options section below).
Click "Next Step" and enter your payment information for debit upon receipt. Although you can pay by either credit card, or electronic payment through your checking account, keep in mind that farming is a very low margin business and Farmer Tanaka can use the 2% fee more than the credit card companies. ;-)
Once you are a subscriber, your account page will look something like this. It will contain your options, order history and payment history. Note that boxes are charged AFTER the delivery. There are no refunds should you forget to pick up your box so don't forget!
Changing your order option
Life happens; you go on vacation or go through a period when you cook less often at home. Farmigo and Tanaka Farms have thought of that.
- You can put a temporary vacation stop on your orders. Click on the "Vacations" tab on your member screen, and enter the days you will be on vacation. Box delivery will automatically be suspended during those days and you will NOT be charged for the time away.
- You can change your subscription option by selecting "Change Subscription" under the summary on the right column. From the following screen, you can change box sizes, quantities, or schedules.
- If you want to put your account on indefinite hold, contact the Tanaka Farms CSA program managers, at CSA@tanakafarms.com so they can put your account on indefinite hold status. While you are on indefinite hold, you will not receive boxes or be charged. They can also delete your account if you choose.
- You can make on line changes to your account on Fridays, Saturdays and Sundays. (On line orders can not be changed 4 days before delivery; our deliveries are on Thursdays, which means changes to your account are not allowed M-Th.)
If you need to must changes on M-Th, please contact CSA@tanakafarms.com or 949-283-0487 so that they can make the change for you. Remember, they cannot change orders at the last minute, but they can change your options and put you on vacation hold while the website is locked down.
Part of the fun of the CSA program is the unusual varieties of produce that the boxes contain. We get heirloom or specialty produce not normally seen at grocery stores.
- Check Farmer Tanaka's weekly blog page for what might be in your box that week.
- Find recipe ideas through your web engine of choice, from the Tanaka Farms recipe page, or the Adams School CSA recipe pages.
- If you don't know what an item is or how to use it, email adamsschoolcsa@gmail.com and ask.
- Cook improvisationally. If you have a recipe that calls for leaves from one member of the Brassica family (Kale, Swiss Chard, Beet Greens), you can successfully substitute another.
- Save scraps. Don't forget to use the tops of root vegetables. Turnip greens, beet greens and onion tops are nutritious and tasty in soups or sautes. Carrot tops are too bitter to eat, but they make wonderful centerpiece fillers (see below).
Trimmed pieces of veggies can be saved in a container in the refrigerator or freezer along with bones and meat and cheese trimmings. When the container is full, make broth!
Thursday, August 11, 2011
Swiss Chard
Check out designer Poppy Gall's fantastic photographs and the color palette she designed using rainbow Swiss chard for inspiration.
Wednesday, August 10, 2011
Sweet and Savory
Take the small melon from the CSA box (left). Add another melon from Trader Joe's (right).
Cut open the CSA melon for a colorful surprise. Cut both into cubes.
Put them on a bed of lettuce, add chopped red onions (also from the box). Sprinkle with balsamic vinegar and you have a sweet and savory summer salad.
Cut open the CSA melon for a colorful surprise. Cut both into cubes.
Put them on a bed of lettuce, add chopped red onions (also from the box). Sprinkle with balsamic vinegar and you have a sweet and savory summer salad.
Sunday, July 31, 2011
Hey, yellow watermelon!
One of the fun things about the CSA box is that we get to see unusual varieties of familiar produce. Take this week's large box. We got a nice watermelon, about the size of a school globe but much heavier. Cut into it, and.....
IT'S YELLOW.
Yes, watermelon comes in many colors besides the usual familiar pinkish red. We seem to have a Yellow Crimson watermelon this week. Does it taste any different from the ordinary color? I'm looking forward to finding out. Might be fun to make a granita with, for example.
IT'S YELLOW.
Yes, watermelon comes in many colors besides the usual familiar pinkish red. We seem to have a Yellow Crimson watermelon this week. Does it taste any different from the ordinary color? I'm looking forward to finding out. Might be fun to make a granita with, for example.
Thursday, June 16, 2011
Zucchini Season!
We've been seeing a lot of zucchini in the boxes lately--want a recipe for using a lot of them at a time? We make zucchini bread, of course, but here's a savory casserole that's great for brunches, or make it as a light summer dinner with salad.
As I've said, I'm not a recipe person in general, and everytime I make this it's a little different, but this is the basic idea:
You have three layers--crust, cheese, and zucchini. The crust layer can be made with a tart dough, or puff pastry squares, or even canned crescent rolls for convenience. Whatever you choose, press that into the bottom of a 9x13 casserole dish.
The cheese layer is based on ricotta. I use about a cup of ricotta, and mix it with sauteed onions and garlic (from the CSA box!), garden herbs (right now we've got an abundance of sage, rosemary, some oregano and some thyme), maybe a tablespoon of dijon mustard if it's handy; add an egg if you want. (Sometimes I do, sometimes I don't--it's a heartier dish with a little egg.) Maybe add some grated cheese, maybe add some citrus zest, as you like. Spread your cheese mixture over the crust layer.
The top layer is zucchini. I usually slice up several at a time with the food processor, so I'm not sure exactly how many were used here--probably two is about right. Sliced thin, layered all across the cheese layer. The one pictured above has about a cup of cheddar and some paprika sprinkled over the zucchini, but you can also just sprinkle with a little olive oil or parmesan.
Bake about half an hour, until it looks like the crust is cooked, the egg is cooked, the cheese is melted and a little browned. Serves well warm or chilled.
As I've said, I'm not a recipe person in general, and everytime I make this it's a little different, but this is the basic idea:You have three layers--crust, cheese, and zucchini. The crust layer can be made with a tart dough, or puff pastry squares, or even canned crescent rolls for convenience. Whatever you choose, press that into the bottom of a 9x13 casserole dish.
The cheese layer is based on ricotta. I use about a cup of ricotta, and mix it with sauteed onions and garlic (from the CSA box!), garden herbs (right now we've got an abundance of sage, rosemary, some oregano and some thyme), maybe a tablespoon of dijon mustard if it's handy; add an egg if you want. (Sometimes I do, sometimes I don't--it's a heartier dish with a little egg.) Maybe add some grated cheese, maybe add some citrus zest, as you like. Spread your cheese mixture over the crust layer.
The top layer is zucchini. I usually slice up several at a time with the food processor, so I'm not sure exactly how many were used here--probably two is about right. Sliced thin, layered all across the cheese layer. The one pictured above has about a cup of cheddar and some paprika sprinkled over the zucchini, but you can also just sprinkle with a little olive oil or parmesan.
Bake about half an hour, until it looks like the crust is cooked, the egg is cooked, the cheese is melted and a little browned. Serves well warm or chilled.
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