Carstensen Farms

Sweetest Organic Strawberries in Town! Located at 490 Casa Grande Rd, Petaluma Across from Casa Grande High School

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Location: Petaluma, California, United States

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Sunday, June 29, 2008

MONDAY, 6/30 - YES we're open!

Hi gang,

Pleasant surprise for us all today!! I brought in berries and found that the field will support another OPEN day this week so……. tomorrow we’re OPEN. I’ll bring in fruit at 12:15 as usual. Today was a little better…. we made it until 1:45.

Cheers!

Sally Strawberry
Carstensen Farms

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Berries arrive at 12:15, gate opens at 11:30 w/ veggies

Hi gang,

Friday was mindboggling!!! 20 minutes and we were out. All the cars and people – WOW!! Don’t you wish Ma Nature would just kick out a few more flats??? My hands are tied of course. I can only get what’s out there. YOU people are so darned nice AND kind hearted. Even though we had tons of people waiting, every one of you was willing to take home a few berries (maybe less than you came for ) just to leave some back for others. How generous and thoughtful!! I certainly appreciate it and hope folks will be willing to continue sharing as we work our way thru July. I promise….. August will be better!!! Production comes up, the open hours are longer, and the lines disappear.

The gate will be open at 11:30 today. Amy will be there with her wonderful veggies and stunning bouquets of gorgeous flowers. Shop for your veggies and chat with Amy while you wait on the berry lady. Everything is fresh and harvested this morning. You can’t beat it!

Our next OPEN day is Wed, July 2nd at 12:15.

Cheers!

Sally Strawberry
Carstensen Farms

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Friday, June 27, 2008

Open at 12:15 with 1 load only, veggies on Sunday, summer hours

Hi gang!

WOW!!! We opened at 12:15 on Wed, 6/25 with one load AND it was gone by 12:38. CRAZY!! This is the time of year for slim pickin’s and variable harvest days. It will be like this until August. Just a FYI heads up for you.

I’ll be there today, Friday at 12:15 again. I don’t know how many I’ll have or who will show up.

Our summer hours usually ending up being:

Wed 12:15

Fri 12:15

Sun 12:15 + Petaluma Bounty

Days and hours can change based on the harvest.

I’m still waiting on blueberries. The plants that survived the frost are my late variety. I’ll let you know when I’ll have them.

Stop by on Sunday, a little early, and check out the veggies!!! Amy will be set up and ready to entertain you while you wait for the berries to arrive.

I will be selling this week on Sunday 6/29. Arrive before noon to get the best selection of produce from the farm.

Note from Sally: I’ll have the gate open at 11:00 for your parking convenience and veggie shopping pleasure. Browse awhile, visit with Amy and grab your produce before I come in at 12:15 with the berries. I can’t wait to get my hands on some lettuce, dill, carrots and BEETS!!! Love, love, love ‘em.

Cheers!

Sally Strawberry
Carstensen Farms

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Petaluma Bounty Farmers Corner

by Amy Rice-Jones

I managed to run away to my cousin's wedding this past weekend in Virginia and when I returned, four days later, I could hardly believe how big everything grew while I was away. The name Bounty Farm seems appropriate as the snapdragons are in full bloom, the zinnias are opening their individual petals, the cucumber plants are full of blossoms and the tomatoes are growing at a rate I can't keep up with to tie them to the posts. Unfortunately, as the vegetables and flowers are flourishing so too are the cucumber beetles. These little greenish yellow bus with black spots look similar to lady bugs only they cause all kinds of damage to a multitude of crops that I am growing: rainbow chard, lettuce, basil, green beans, cucumbers, squash, calendula, zinnias... the list goes on. There really isn't much you can do about these pests in an organic system so we have to accept that some of the produce we eat will have some holes in it. In the spring I can cover crops that the beetles like with a floating row cover. However, now it is too hot to grow most crops under this cloth. Please continue to enjoy the produce from the Bounty Farm. It is still as nutritious and delicious--just ask the cucumber beetles!

I will be selling this week on Sunday 6/29. Arrive before noon to get the best selection of produce from the farm.

Note from Sally: I’ll have the gate open at 11:00 for your parking convenience and veggie shopping pleasure. Browse awhile, visit with Amy and grab your produce before I come in at 12:15 with the berries. I can’t wait to get my hands on some lettuce, dill, carrots and BEETS!!! Love, love, love ‘em.

This week's produce:
  • Majestic Red Romaine Lettuce
  • Olga Green Romaine Lettuce
  • Rainbow Chard
  • Nufar Sweet Basil (the cuke beetles are loving this, so maybe make pesto with it)
  • Bouquet Dill ( excellent for salads and dressings)
  • Nelson Carrots ( these guys are super sweet and best eaten fresh)
  • Red Ace and Bull's Blood Beets (the later are beautiful beets with light pink concentric circles inside the beet)
  • Foremost Green Beans (come early to get some of these--they are just starting to produce)
Mixed bouquets (snapdragons, statice, rudbeckia, false queen anne's lace, calendula, sweet peas, stock, bachelor button's, dahlias, agrostemma, salvia horminamum, zinnias, and more)

Recipes

The beets and there are greens are edible. The greens are highly nutritious so don't just toss them. Be sure to eat your greens. Here are two recipes for beets.

beet and beet green risotto with horseradish
Gourmet | September 1998

1 small onion
1 pound red beets with greens (about 3 medium)
4 cups water
1/2 stick (1/4 cup) unsalted butter
1 cup Arborio or long-grain rice
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
1 tablespoon bottled horseradish

Finely chop onion and trim stems close to tops of beets. Cut greens into 1/4-inch-wide slices and chop stems. Peel beets and cut into fine dice. In a small saucepan bring water to a simmer and keep at a bare simmer.

In a 3-quart heavy saucepan cook onion in butter over moderate heat until softened. Add beets and stems and cook, stirring occasionally, 5 minutes. Stir in rice and cook, stirring constantly, 1 minute. Stir in 1 cup simmering water and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue cooking at a strong simmer and adding water, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next. After 10 minutes, stir in greens and continue cooking and adding water, about 1/2 cup at a time, in same manner until rice is tender and creamy-looking but still al dente, about 8 minutes more. (There may be water left over.) Remove pan from heat and stir in Parmesan.

Serve risotto topped with horseradish.

Amy's Simple Beet Dill Salad


I love to cook but I don't follow recipes very well and modify for my own tastes. I made this salad last week and it was delicious over a bed of lettuce.

Two bunches of beets (Red Ace or Bull's Blood)
One-two lemons juiced
1/4 cup dill chopped finely
1/4-1/2 cup olive oil
1 TB honey
salt and pepper to taste

Cut the greens off the beets and save for cooking later. Quarter the beets, put them in a pot covered with water, bring to a boil and and then reduce to a simmer until the beets are soft when you poke them with a knife (usually 20-30 minutes). Drain and run the beets under cool water. Peel off the skins and discard.

For the dressing combine all the above ingredients and taste until you like the combination. Blend well and then pour over the beets. You can chill the salad or eat it right away on a bed of lettuce.

warm potato salad with lemon and dill


2 lb small yellow-fleshed potatoes such as Yukon Gold
1 small red onion, finely chopped (1/3 cup)
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/2 cup sour cream
1/3 cup mayonnaise
1/4 cup chopped fresh dill

Cover potatoes with salted cold water by 1 inch and bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, 15 to 20 minutes. Reserve 1/4 cup cooking water, then drain potatoes in a colander.

While potatoes are boiling, soak onion in cold water 15 minutes, then drain in a sieve and pat dry.

When potatoes are just cool enough to handle, peel and quarter, then toss with lemon juice and salt in a large bowl.

Whisk together onion, sour cream, mayonnaise, dill, and reserved cooking water in a bowl until blended. Whisk in salt and pepper to taste, then add to potatoes and toss to coat. Serve warm.


carrot salad with creamy lemon, yogurt, and chive dressing

Bon Appétit | April 2008

2 tablespoons fresh lemon juice
1 teaspoon honey
3 tablespoons extra-virgin olive oil
3/4 cup plain whole-milk yogurt (preferably Greek-style)
3 cups coarsely grated peeled carrots (about 15 ounces)
1/4 cup chopped fresh chives
1/4 cup sliced almonds, toasted

Whisk lemon juice and honey in medium bowl. Gradually whisk in oil, then yogurt. Mix in carrots and chives. Season with salt and pepper. DO AHEAD: Can be made 6 hours ahead. Cover and chill. Stir before serving.

Sprinkle almonds over salad; serve.


As I mentioned before, the cucumber beetles have been really enjoying the basil. It doesn't look pretty but it still tastes good. Here is a recipe for pesto with a helpful tip on how to make your pesto not turn brown when exposed to air for a while. Just blanch the leaves in hot water and you will retain that nice green color for your pesto.
basil pesto

4 cups packed fresh basil leaves, washed well
1/2 cup pine nuts, toasted until golden, cooled, and chopped fine
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
2 large garlic cloves, minced
1/4 cup plus 3 tablespoons
extra-virgin olive oil
Have ready a bowl of ice and cold water. In a saucepan of boiling salted water blanch basil, a handful at a time, 2 seconds, transferring with a slotted spoon to bowl of ice water to stop cooking. Drain basil in a sieve and pat dry.

In a food processor purée basil with remaining ingredients until smooth and season with salt and pepper. Pesto may be made 2 days ahead and chilled, its surface covered with plastic wrap.

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Wednesday, June 25, 2008

OPEN at 12:15 with 1 load

Hi gang,

We’ll be open today! I’ll have 1 load at 12:15. Bring ‘em in and sell ‘em out. We’re in the middle of our summer season – unpredictable harvest and days open. We will most likely be open again on Friday and then again on Sunday. Stay tuned.

Cheers!

Sally Strawberry
Carstensen Farms

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Sunday, June 22, 2008

Sun 6/22 and Mon 6/23 - CLOSED

Hi all,

It’s that time of year again….. the heat is upon us and the berries are scarce. We will be closed today and tomorrow. We will harvest again on Wed, bringing in 1 load at 12:15.

Blueberries are still not ready! All the early plants got hit by the frost. I’m waiting for my mid and late plants to ripen.

Cheers!

Sally Strawberry
Carstensen Farms

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Saturday, June 21, 2008

Open w/ 1 load @ 12:15, darn computers!

Hi gang,

Now I know why many of you were sending me notes wondering why my little typing fingers were silent for a few days. As you can see….. the email that was supposed to go out on 6/18 just made it to you. My wonderful, brand spanking new, Dell computer, LOCKED UP AGAIN!!! After troubleshooting I must not have completed the send function on my last email. That one told everyone exactly what I was doing this week and where I was.

OK, so we all know how darned hot it is. Berries and berry ladies can’t stand the heat. We wither. Today, Saturday 6/21, we will bring in one load at 12:15. If you want a crack at some berries come at 12:15. When they’re gone, we’re lockin’ up for the day and seekin’ out the shade.

We will be CLOSED tomorrow – Sunday June 22nd. We will be back again on Monday with 1 load at 12:15. The 10AM opening days are gone until next season. This next week will most likely be – Mon, Wed, Fri, and ???? for Sat or Sun. With this heat the berries will either get roasted or shut down production until it gets cooler. After 9 years, we know the drill.

I’m off to water the blueberries, apples and animals before I head back to the fair! Keep cool.

Cheers!

Sally Strawberry
Carstensen Farms

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Wednesday, June 18, 2008

Petaluma Bounty Farmers Corner

Please come and get your vegetables, herbs and flowers this Wednesday instead of Saturday this week. My flowers are just starting to come on and it was a lot of fun to arrange bouquets last Saturday and sharing them with many of you who purchased them. The flowers are part of my efforts to raise money for the development of our educational urban farm. Flowers are a nice gift for loved ones and also wonderful to give to yourself.

The produce for Wednesday

Red Cross Butterhead Lettuce
Tyee Spinach
Rainbow Chard
Hakurei Turnips (this really is the end of these sweet gems)
Red Ace Beets
Packman and Gypsy Broccoli
Nufar Sweet Basil
Santo Cilantro
Bouquet Dill
Mixed Flower Bouquets

Thanks for your support of the Bounty Farm,

Amy

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Tuesday, June 17, 2008

Open w/ 1 load at 12:15, veggies, FAIR TIME :)

Hi all,

We will open tomorrow at 12:15 with one load for the day. We won’t make it until 6PM, but possibly 4PM (like we did on Monday). It just depends on how the harvest goes. Amy will also be there with her wonderful veggies and flowers. I won’t be sending an afternoon update because…… it’s FAIR TIME!!! My daughter is at the fair with her 11 jersey cows all week. I’ll be the den mother with a trailer, cooking food for a herd of kids and I’m the dairy leader for Tri-Valley 4-H. If you happen to stop by the barns look for Tri-Valley 4-H and Petaluma FFA (Kelli Carstensen). If you want to see kids showing dairy cattle, Kelli shows on Thursday.

I’ll be away from my computer a lot this week. If you don’t hear from me the schedule will be the same all week – open at 12:15, close when we sell out. The only exception is…….we may be closed on Sunday. The field may not support 4 straight days of harvest (Fri –Mon). I will update you on that later in the week.

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Sunday, June 15, 2008

1 load at 10:00

Hi gang,

Happy Father’s Day!!! I’m coming in today @ 10:00 and Neal will bring the clean up load at 10:45. That’s all we’ll have for the day – when those babies are gone, they’re gone. Depending on how many folks show up, I could be there for 3 hours, 2 hours or 45 minutes.

We’ll have berries for tomorrow, Monday. Berries will arrive at 12:00 – the only load of the day. I truly wish I had more but the field is in that summer mode (as usual at this time every year).

Cheers!

Sally Strawberry
Carstensen Farms

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Friday, June 13, 2008

2:00 - Sold Out, veggies tomorrow, 2 loads of berries tomorrow only, new hours next week +++veggie recipes

Hi all,

Just sold out the very last berry today. We’ll be back again tomorrow with 1 load at 10:00 and 1 load at 12:15. When we sell out…… we sell out. It’s that time of year again. Depending on the harvest tomorrow, we could be closed on Monday 6/16 or have just small load at 12:00. I promise to keep you posted.

PLEASE make a mental note…… starting Monday 6/16 we will open at 12:00 noon – not 10:00. We will continue opening at noon for the rest of the season. We will be closed on Tuesday and Thursday from now on. The rest of the days can be up in the air based on the harvest. Most likely we will bring in berries on Mon, Wed and Sat. Again… I’ll surely keep you posted. The harvest will pick up again starting in August and we’ll be able to return to normal, fully stocked, regular sales days.

Cheers!

Sally Strawberry
Carstensen Farms

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Petaluma Bounty Farmers Corner

Hello all,

Thank you all so much for your support last weekend. You bought up the all the veggies and I had to go harvest more! It was great. Just to let you know, I am only growing a half acre of vegetables, herbs and flowers therefore I don't have quite the abundance that Sally has in berries. It seems like if you want the best selection of produce, it is best to come early to the stand. And this coming Saturday you should come early so you can head over to the Strawberry Shortcake Festival and Picnic at La Tercera Park. Just to let you all know in advance, I will be selling produce and flowers on Wednesday next week, June 18th, instead of, Saturday, June 21st. I'll remind you again, early next week via Sally. Thanks for your flexibility.

Amy

The Produce for this Week
Rainbow Chard
Red Butterhead Lettuce
Green Oakleaf Lettuce
Tyee Spinach
Japanese Turnips (this is the end of these sweet, little gems)
Packman Broccoli (I don't have a ton, but they are beautiful, more next week)
Red Ace Beets (not a lot of these guys too, again more next week)
Champion Collards
Red and White Russian Kale
Nufar Sweet Basil
Santo Cilantro

Mixed flower bouquets - small and large sized bouquets

Recipes

Basil Fries
1/4 cup grated Parmesan cheese
1 tablespoon olive oil or vegetable oil
2-3 tablespoon fresh basil, chopped
2 -3 cloves of garlic minced
4 medium red potato

In bowl, combine parmesan cheese, oil, basil, and garlic powder.
Cut potatoes into 1/4-inch sticks; add to cheese mixture and toss to coat. Place in 15 x 10-inch pan coated with nonstick cooking spray.
Bake at 425°F for 15 minutes.
Turn potatoes.
Bake 20 minutes or until crisp and tender.

Basil and Garlic Slathered Chicken Breasts
3 cloves garlic -- finely chopped
1 teaspoon salt
1/2 cup chopped fresh basil
1/2 teaspoon black pepper
olive oil -- to taste (+ additional for grill)
few drops lemon juice -- optional
4 boneless skinless chicken breast halves

In a food processor or a mortar, process or mash the garlic together with the salt. Add the basil and pepper and continue to mix until well combined. Add just enough oil to make a paste. If desired, add a few drops of lemon juice. Set aside.

Pat the chicken dry. Place the chicken between 2 sheets of wax paper or plastic wrap and, using your hand, a skillet or a rolling pin, gently flatten it to an even thickness of about 1/2". Transfer to a resealable plastic bag or a plate, add the basil paste and shake or smear to coat the chicken evenly.

Preheat the grill or place a grill pan over medium-high heat. Lightly oil the rack or pan.

Grill the chicken, turning once, just until cooked through, 3-5 minutes per side. Serve hot.

Baked Cheesy Rainbow Chard and/or Spinach
1 1/4 pounds spinach and/or chard (this is a recipe where you can easily
use only chard, in place of spinach.)
1/4 cup all-purpose flour
3 eggs, beaten
3/4 cup shredded Cheddar cheese
1/2 cup dried bread crumbs
2 tablespoons chopped fresh parsley (optional)
1/4 cup butter, melted
1 cup milk
1/2 teaspoon salt
1/8 teaspoon ground black pepper
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
  2. Clean greens thoroughly. Remove all excess water. Chop. Arrange greens and flour in layers, nestle beaten eggs about midway between the layers.
  3. Combine cheese and bread crumbs. Mix in optional parsley, if desired. Sprinkle over top of greens. Mix butter or margarine, milk, salt and pepper. Pour over all ingredients. Bake at 350 degrees F (175 degrees C) oven for 50 minutes to one hour.

Collard or Kale Greens with Red Onions and Bacon
Gourmet | December 1995
Serves 8.
1/2 pound sliced bacon, cut crosswise into fourths
3 medium red onions, chopped coarse (about 3 cups)
1 1/4 cups chicken broth
1/4 cup cider vinegar
2 tablespoons firmly packed dark brown sugar, or to taste
1/2 teaspoon dried hot red pepper flakes, or to taste
4 pounds collard greens, coarse stems and ribs discarded and leaves and thin stems washed well, drained, and chopped coarse

In a deep heavy kettle cook bacon in 2 batches over moderate heat until crisp and transfer to paper towels to drain. Pour off all but about 3 tablespoons drippings and in drippings remaining in kettle cook onions, stirring occasionally, until browned slightly and softened. Transfer onions with a slotted spoon to a bowl.

To kettle add broth, vinegar, brown sugar, red pepper flakes, and about half of bacon, stirring until sugar is dissolved. Add about half of collards, tossing until wilted slightly, and add remaining collards, tossing until combined. Simmer collards, covered, 30 minutes. Stir in onions and simmer, covered, 30 minutes more, or until collards are very tender.

Serve collards topped with remaining bacon.

Cilantro Garlic Yogurt Sauce
1 1/2 cups plain whole-milk Greek-style yogurt
3/4 cup finely chopped cilantro
4 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons finely chopped garlic
3/4 teaspoon cayenne

Stir together all ingredients with 1 teaspoon salt (or to taste), then chill, covered, at least 30 minutes (for flavors to blend). Bring to room temperature before serving. Great served with shrimp or grilled chicken.

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Wednesday, June 11, 2008

Berry Update - Petaluma Bounty Shortcake


Hi gang!

Just wanted to spread the word. Petaluma Bounty is having a community picnic and strawberry shortcake festival featuring…… you guessed it….. our special little berries. I’m thrilled to be able to support their efforts in our community and I hope you will too. I’ve attached a flyer for the event. Spread the news, enjoy homemade shortcake and picnic with friends.

Cheers!

Sally Strawberry
Carstensen Farms

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20 flats available @ 2:00 , heat coming, HOURS ARE CHANGING - please read

Hi all,

It’s that time of year again! We’re going into our mid-summer harvest mode so…. our hours and days will change. When it’s hot we can only harvest until 12:00 noon. The berries won’t snap off the plants and the working conditions are not favorable for anyone. Those of you that have been with me for years know all about the summer months.

Here’s what it looks like…….. (remember, this is all subject to change based on the mercury rising)

6/11 Today – berries in at 10AM and noon only, currently 20 flats available at 2:00

6/12 Thursday – berries in at 10AM and noon only,
This will be our last Thursday open for the season.

Starting next week 6/17 – closed Tuesday AND Thursday

6/13 Friday – 10AM and 12 noon

Saturday, Sunday, Monday – too soon to call. If the temps are high we may be closed one or more of the days and open at noon with one load for the day. I’ll keep you updated – as always.

Wed 6/18 - 1st day opening at 12:00 noon instead of 10:00 – depends on crops and harvest speed this week.

Cheers!

Sally Strawberry
Carstensen Farms

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Monday, June 09, 2008

2:00 - Open, plenty of berries in the cooler, hot weather will take some away :( ++ recipe

Hi gang,

Just tucked away the last berries in our 48 degree cooler for you. We have plenty for the day. Come and get ‘em AND keep ‘em cool/eat ‘em. This heat will take away some of the ripe ones so we may go into a running out mode soon. If you have time and can get them today, come by and freeze them. Most of them are the super sweet orange/bronzing ones. This heat will make them ripen faster and you’ll have to wait for these kind of berries until cooler weather again. They’re fabulous right now!

Strawberry Champagne Sangria

½ cup orange juice
¼ cup lime juice
¼ cup triple sec (or other orange liqueur)
¼ cup sugar
2 cups sliced strawberries, pureed
Strawberry and lime slices
1 (750-ml)bottle champagne or sparkling wine

Stir together juices, fruit, liqueur and sugar until sugar has dissolved.

Place all ingredients, except champagne or sparkling wine in a pitcher or jug and chill until ready to serve.

Just before serving, add champagne or sparkling wine.

Pour into ice-filled classes and garnish with fruit slices.

Cheers!

Sally Strawberry
Carstensen Farms

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Saturday, June 07, 2008

4:15 - Open, 10 flats just came in at 3:15

Hi all,

Quick update for those who need to know…….. 10 flats at the stand that just came in at 3:15. There’s some fresh veggies (just harvested at 2:00) like lettuce, basil, turnips, chard, available.

Cheers!

Sally Strawberry
Carstensen Farms

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Friday, June 06, 2008

OPEN tomorrow, veggie recipes

Hi gang,

As promised, here are the veggie recipes and complete list of produce arriving tomorrow at our stand.

Petaluma Bounty Farmer's Corner

Amy writes: I am beyond excited to be bringing to the Carstensen's Farm Stand some of the first produce at the Bounty Farm. I look forward to sharing the spring bounty on Saturday with all of you and telling you about each of these crops and how I like to eat them. Below are some recipes for a few of the veggies I will have at the stand.

Here is the vegetable line up:

Hakurei Japanese Turnips
Easter Egg Radishes
Nufar Basil
Santo Cilantro
Rainbow Chard
Collards
White Russian Kale
Tyee Spinach
Majestic Red Lettuce
Black Seeded Simpson Lettuce

My Favorite Spring Salad – Strawberry Spinach with a Strawberry Basil Vinaigrette

1 pint Carstensen's delicious strawberries, sliced
1 bag of Tyee Spinach, washed
½ cup slivered almonds, toasted

Strawberry Basil Vinaigrette
½ pint of Sally's strawberries
¼ cup Nufar basil, chopped
1 cup olive oil
3-4 Tablespoons of apple cider vinegar
Salt and pepper to taste

For the dressing, throw all of the above ingredients in a blender or food processor, except the basil which should be added last. Blend until smooth and then add the basil and pulse for a few seconds.

Seared Rainbow Chard with Leeks

2 bunches rainbow chard or red and green Swiss chard
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 large leeks (white and pale green parts only), halved lengthwise and cut crosswise into 1/4-inch-thick slices
3/4 teaspoon fine sea salt

Preparation

Cut stems from chard (if leaves are large, cut out coarse portions of rib), then cut stems crosswise into 1/4-inch-thick slices. Stack chard leaves and roll into cylinders. Cut cylinders crosswise to make 1-inch-thick strips of leaves.

Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté chard stems and leeks with sea salt and pepper to taste, stirring occasionally, until slightly soft, 3 to 5 minutes.

Add chard leaves and continue to sauté, stirring frequently, until wilted. (If greens begin to brown before they wilt, sprinkle with a few drops of water.)

Hakurei Japanese Turnips

I know that turnips do not create excitement among most people like heirloom tomatoes do, but these turnips are different than your average turnip. These turnips have a gleaming white flesh that can be eaten raw. It is dense but not woody or tough, fresh tasting with no earthiness or bitterness, juicy and mildly sweet.

Turnip Greens Recipe

Ingredients

1 pound trimmed, chopped turnip greens or collard greens
2 cups water
1 teaspoon sugar
1 (4-ounce) piece salt pork, cut into 4 pieces
1 dried red chile
1/4 teaspoon salt

Preparation

Wash greens; pat dry. Coarsely chop.

Combine the water, sugar, pork, and chile in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Discard chile. Stir in greens and salt; cover and cook over medium heat 10 minutes or until tender, stirring occasionally. Discard pork.

Yield

6 servings (serving size: 1/2 cup)

Cheers!

Sally Strawberry
Carstensen Farms

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Thursday, June 05, 2008

4:00 - berries available, list of veggies for Saturday, honey arrived yesterday, dipping strawberries

Hi gang,

4 flats left at the stand at 4:00. We’ll pick until we drop tomorrow and Saturday for the graduation festivities. Congratulations to those students who are movin’ up or movin’ on. Such an exciting time of year!

Petaluma Bounty Farmer’s Corner

Here’s what’s headed our way on Saturday……
  • Lettuce
  • Spinach
  • Radish
  • Japanese turnips
  • Basil
  • Cilantro
  • Rainbow chard
  • Collards
  • Possibly a few bunches of flowers
Stay tuned. Tomorrow I’ll have recipes and info. about the veggies for you. I can personally vouch for the yummy turnips. I have never tried baby turnips, nor had any idea what to do with them. Per Amy’s suggestion, I chopped the greens and turnips, and sautéed them with garlic, olive oil, and balsamic vinegar. They were awesome. I can’t wait to cook up more this week!

The honey arrived!!! We have ½ lb, 1 lb and the cute bear sizes. Let me know if you need the larger 2 lb or 3 lb sizes and I’ll check to see if we can get them.

I’ll bring in a limited amount of our dipping variety of strawberries on Friday and Saturday. These are firmer, hold better with handling, and are large in size. Perfect for dipping if you have a grad party or get together this weekend. If you want us to hold some for you let me know.

Cheers!

Sally Strawberry
Carstensen Farms

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Wednesday, June 04, 2008

3:00 - 20 berrylicious flats just arrived, veggies on Saturday, honey arrives today ++ muffin recipe

Hi gang,

I just dropped off 20 freshly picked flats of berries. There will be plenty for you late afternoon, after work folks and we’ll make it until 6PM.

If you don’t get a note from me in the morning each day, assume we’re open at 10AM and it’s business as usual. I’ll keep up the afternoon updates since so many of you find them helpful.

Petaluma Bounty should arrive on Saturday with veggies. Stay tuned. I need to get in touch with Amy to find out what she’ll bring.

The O’honey gang is coming today!!! Their delicious, raw, local honey will now be available. It’s a wonderful tasting honey from a wonderful 4-H family project.

Today is bug releasing day. That’s right….. I walk the field every Wed. releasing good bugs that chomp on the nasty spider mites. Spider mites are a constant battle and I work really hard to keep them from taking over and destroying your plants. Heavy spider mite damage affects the plant and the flavor of the berries. Darn pests!!! Today 20,000 of them will be released to roam the fields and munch on mites.

Strawberry-Orange Muffins

Ingredients
1 1/4 cups halved strawberries
3 tablespoons butter or stick margarine, melted
2 teaspoons grated orange rind
2 large eggs
1 1/2 cups all-purpose flour
1 1/4 cups sugar
1 teaspoon baking powder
1/2 teaspoon salt
Cooking spray
2 teaspoons sugar
Preparation

Preheat oven to 400°.

Combine first 4 ingredients in a blender, and process just until blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1 1/4 cups sugar, baking powder, and salt. Add strawberry mixture to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle with 2 teaspoons sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pan immediately.
Yield

1 dozen (serving size: 1 muffin)
Nutritional Information

CALORIES 184(20% from fat); FAT 4g (sat 2.1g,mono 1.2g,poly 0.3g); PROTEIN 2.8g; CHOLESTEROL 45mg; CALCIUM 33mg; SODIUM 179mg; FIBER 0.8g; IRON 1mg; CARBOHYDRATE 34.8g

Cheers!

Sally Strawberry
Carstensen Farms

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Monday, June 02, 2008

Open 10:00, plenty of berries, don't forget teacher and grads this week ++ recipes

Hi all,

Whew….. what a hoppin’ weekend! Thank you so much to EVERYONE who stopped by and munched on our berries this weekend. The berries are coming in with fantastic flavor right now and we’re so glad to be sending them home with you and having folks enjoy them. We met so many new people thanks to your willingness to share your berry secret with everyone. THANK YOU!

For those of you with kids….. this is the last week of school! Yipeee. Berries make wonderful teacher gifts and class party treats. We’ll have plenty of berries for graduation parties as well. Advance orders can be placed at the stand to ensure we have your berries ready for pickup. Stop by to set one up. I gave a hand written berry coupon to a berry crazed grad one year – still her favorite present ever. I’ll create a few and bring them to the stand if you would like to use my idea.

Strawberry Vinaigrette (taken from the Raley’s early summer issue – thanks Ettamarie )
1 cup sliced strawberries

¼ cup olive oil

3 tbsp cider vinegar

Salt and pepper to taste

Puree berries, oil and vinegar in a blender or food processor until smooth. Season to taste with salt and pepper. Makes about 1 cup.

Delicious served over baby greens topped with glazed nuts.

Strawberry, Avocado & Grilled Chicken (taken from the Raley’s early summer issue – thanks Ettamarie )

Salad:
Strawberries, hulled and quartered (1 lb)

2 grilled boneless, skinless chicken breasts, cut into bit-size cubes

1 firm but ripe avocado, peeled, pitted and cubed

½ cup chopped pecans, toasted

Dressing:

2 tbsp. triple sec, other orange liqueur or orange juice

1 ½ tbsp olive oil

1 ½ tbsp lime juice

¼ tsp salt

Place all salad ingredients in a large bowl. Whisk together dressing ingredients and drizzle over salad; toss lightly. Makes 4 – 6 servings

Cheers!

Sally Strawberry
Carstensen Farms

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Sunday, June 01, 2008

1:30 - Plenty in the field - just can't get 'em to the stand fast enough!

Hi gang!!

Wow!! Everyone woke up today. The berries have been flying off the stand and my crew can’t keep up. The berries are in the field but…. we can only pick so fast. We’ll keep going all day today – picking and running back to the stand. If you’re reading this and thinking about making a run over, we’ll bring in fruit again at 2:00, 3:00, 4:00 and??


Cheers!

Sally Strawberry
Carstensen Farms

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