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This week's news from Full Belly Farm
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In your box this week:



This Week's Box Contains:  CabbageGrapesKaleAcorn SquashLeeksLettuce  and  Rutabagas.

Veggie Tips      


Cabbage:  We have a lot of recipes that use cabbage on our web site for you to choose from, but we often eat it simply steamed and seasoned — and it turns out that we really like it that way!

Grapes

Karinata Kale:  This is a variety of kale that is not grown by other farmers.  A friend who is a plant breeder was playing with kale crosses and came up with it.  This kale is a cross between Red Russian Kale and Mustard.  Our friend gave us the seeds but asked us not to share them with others in case he decided to start selling them commercially.

Acorn Squash: See our Recipe of the Week.  Native to Mexico and Central America, only the seeds were eaten by the indigenous people.  Sometimes the seeds were dried and stored for future use or carried on journeys.  Acorn squash is very high in Vitamin A, fiber and other nutrients.

Leeks: This recipe describes a wonderful way to bring out the sweet and tender nature of leeks. See our Recipe of the Week.

Lettuce: Your first lettuce of the cooler season.  We hardly eat a leaf of lettuce until the weather turns cool.  The varieties that we grow at Full Belly are nutritious and flavorful.

Rutabagas: Mark Bittman has a blog that focused on root vegetables last week.  Here’s one of his recipes that you can try with your rutabagas and any root vegetables from last week that are still left, like the carrots.

News From the Farm – Week of November 4, 2019 

 


We are enjoying dry, mild weather with only light winds and wonderful crisp cold nights and warm days. A walk around the farm still reveals signs of all the wind we experienced last week, with twigs and trash needing to be cleaned up. The lovely Fall weather we experienced this week is very much appreciated.

Many seasonal crew members have left the farm, returning to lives in Mexico, about which I know very little. Despite our best intentions of rounding out the work cycle, we still love to grow those tomatoes, melons and summer crops, all of which require that we increase the number of people working here during the 6-month busy season. Our year-round, permanent crew knows that the work days are getting shorter — a mixed blessing for them with more family and personal time, but lower take-home wages.

On Sunday (11/3) we celebrated the Capay Valley with an annual fundraiser for Capay Valley Vision.  This Valley is special because of its diverse wildlife, abundant hiking and recreational opportunities, and fertile soil.  Agriculture has been established here for decades and several dozen organic fruit and vegetable farms like Full Belly thrive, in part thanks to various community efforts like those of Capay Valley Vision that have supported their growth.

We are still harvesting a bumper crop of olives, all of which get made into oil within hours of coming off of the trees (you can order some from us!)  Our barns and coolers are full to the rafters with pomegranates and winter squash, so there is much to be very thankful for.  We hope that the same is true of all of our friends and CSA members and we wish you many blessings on your meals.

—Judith Redmond

Recipe of the Week –  Roasted Acorn Squash with Honey, Espelette & Lime Yogurt


Recipe adapted from Gjelina, by Travis Lett

Ingredients:
1/2 cup greek yogurt
Juice of 2 limes
3 Tablespoons olive oil
sea salt & freshly ground black pepper
1 acorn squash
2 Tablespoons honey
1 Tablespoon espelette pepper or crushed red pepper flakes
flaky sea salt
2 green onions (or you could try using a small leek), white and green parts

Instructions:
Preheat your oven to 425º. In a small bowl, combine the yogurt with the lime juice and 1 Tablespoon of the olive oil. Season with salt and pepper and set aside. Cut the acorn squash in half, and scoop out the seeds, then cut the halves in half so you have quarters. In a medium bowl, toss the squash with the honey, 1/2 Tablespoon of espelette pepper, and the remaining olive oil. Season with sea salt and pepper. Marinate for 10 minutes, tossing once or twice to coat.

Transfer the squash to a rimmed baking sheet and roast until it is nicely caramelized around the edges and and soft when pierced with a knife (about 15  minutes). Transfer to serving platter and drizzle yogurt all over. Garnish with the green onions and remaining red pepper. Season with flaky sea salt. Serve warm.

We are thinking a lot about agriculture's role in Climate Change...  
 

Here’s an interesting perspective in the discussion about how agriculture can help to mitigate climate change, from a list serve that we are part of:

“Whatever gigatons of Carbon we can put down underground now, is good.  To speculate already that these fields with cover crops, mixed trees and crops or pasture ‘may be’ plowed under in fifty years down the road is a useless and not helpful discourse, in the face that anything we do now from production to consumption to reduce and sequester carbon is invaluable in terms of climate change mitigation.”

—Hans Herron

Setting up calendar reminders for your veggie pick-ups  
 

Would you would like to have calendar reminders on your phone or computer calendar alerting you when you have a box pick-up scheduled?  If so, we can help you set it up, linked to your on-line account. Let us know and we will send you an iCalendar subscription link.  It will alert you on the day that you normally pick up your box, and on the last pick up day it will make note of that as well!  (Note that we have recently made improvements to this system!)

Treat Yourself!   

 

We have some very special offerings in our CSA Member store!

First, we finally have a sufficient quantity of happy chickens and thus eggs to be able to offer eggs to all of our members as add-ons.  The eggs will be on a first-come, first-serve basis, since availability is sometimes a little bit tight and will only be available to order through Dec. 6, 2019. The chickens spend all of their days enjoying pasture.  Most of the supplemental feed that they get is grown at Full Belly.

Second, our Almond Butter is back, made from our fresh just harvested almonds and nothing else! It is $20 for a pound jar or $19/jar if you get a case of 12.  We have been told by many people that this is the best almond butter on the market, and we happen to agree!

We are now selling our beautiful wreaths made by hand from our dried flowers.  They are $45 each.

Our Holiday Gift Box this year contains the following beautifully presented items: Candied Orange Peel, a fresh Pomegranate, Sun Dried Peaches, Quince Butter, Senatore Cappelli Whole Wheat Flour, Sesame Seeds, Tomato Sauce, and Walnuts! Just add a bow and gift card - All for only $50!

Finally, we are also offering 100% whole grain pasta, the product of a partnership between Community Grains and Full Belly Farm. The mission of Community Grains is to restore a vibrant, local grain economy and to bring whole grains back to the table.  The only ingredient in the pasta is Full Belly Farm Iraqi Durum whole wheat flour.  The pasta comes in 10-oz boxes and costs $6.

You can add these and many other items to your CSA Box pickup by using the CSA Member Shop here.  When you have add-ons, your veggies and the special order will come together in a Grey box. Non-CSA members can view our Farm Shop page and have orders mail directly to you, or anywhere in the U.S.A.

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You are receiving this email because you are a member of the Full Belly CSA.

Our mailing address is:
Full Belly Farm
P.O. Box 220
Guinda, CA 95637

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