Produce Guide:

1) Portuguese Kale

2) Purple & Green Tomatillos

3) Red Little Gem

4) Lemon Basil

5) Summer Bunching Onions

6) Carmen Peppers

7) Tokyo Turnips

8) Mixed Heirloom & Early Girl Tomatoes

Friends of the Farm-

Happy Friday and welcome back to another week of Live Oak Farm CSA...

For our featured recipe this week we bring a new take to the colorful Tomatillos we've been enjoying here at the farm this season. Personally I've been loving the freshness of a quick salsa verde from this crop in the past weeks, but in looking for something new I've started a batch of pickled Tomatillos. You can use the vinegar of your choice in this recipe, (I tend to prefer Rice Wine Vinegar, Champagne Vinegar, or Sherry Vinegar for my homemade pickles), and we welcome you to make them your own with any more additions of spices or complimenting ingredients. I love the addition of a pepper in this recipe too to provide a little kick of heat.

Lastly, we welcome you to enjoy our weekly music playlist.

African rhythms, fuzz guitar riffs, and psych-leaning grooves are at the core of this week's mix. Also in a nod to this summer's celebration of Hip Hop's 50th Birthday, we feature one of the most sampled beats of the genre, Bob James' Take Me To The Mardi Gras.

Enjoy these rhythms and the dance into your weekend!

If you're still looking to fill your plans for the weekend ahead, the 50th edition of the Gravenstein Apple Fair is happening this Saturday & Sunday at Ragle Ranch Park in Sebastopol. Sponsored by the Sonoma County Farm Trails this is a great community event honoring the apple orchards of West County and all the food, music, cider, and festivities that go along with it and this year's apple crop. It's a great combination of Sonoma County fun and a way you can continue to support local farms and our signature produce.

All our best from the farm,

Tom & William and Live Oak Farm team

Pickled Tomatillos

Ingredients:

all Tomatillos, husked

4 cloves Garlic

1 Serrano or Jalapeno

1.5 Cups Vinegar (Rice Wine or Champagne)

1.5 Cups Water

1/2 tea Cumin seeds

1/2 tea Black Peppercorns

1 T Salt

Method:

In a medium saucepan combine vinegar, water, and salt over high heat until boiling.

Stir, and remove from heat once boiling.

Husk and rinse tomatillos. De-stem and quarter.

Gather a quart sized mason jar (or two pint sized jars). Add chopped tomatillos along with diced Serrano / Jalapeno pepper and peeled & chopped garlic cloves.

Add black peppercorns & cumin seeds to the jar.

Pour hot brine over the top, filling the jar, and fully submerging the tomatillos.

Allow the jar to cool for 10-15 minutes on the counter before sealing and transferring to the refrigerator. The tomatillos should be fully pickled in roughly 48 hours and can be stored in the refrigerator for 1-3 months for peak flavor & freshness.

Enjoy as a stand alone snack, or garnish on tacos, salads, enchiladas,

burgers, and beyond!

Reminder - We Recycle! 

We encourage you to return your CSA boxes to your pick-up location, or leave cartons, boxes, and other farm CSA reusables at your doorstep for exchange on Friday delivery days. A big thank you to the many of you that already participate in our recycling efforts!

We thank all those who have recently joined us in this practice as well. Your recycling efforts are noticed & appreciated! Thank you!