Produce Guide:

1) Live Oak Farm Dried Persimmons

2) Farm-raised Ground Lamb

3) KN Bravo Daikon Radishes

4) Mixed Fingerling Potatoes

5) Flowering Rosemary bunches

6) Little Gem Lettuce Heads

7) Green Onions

8) Fuyu Persimmons

Friends of the Farm-


Happy Friday & Happy Holidays!

This week marks our last CSA delivery & newsletter of the 2022 calendar year. We thank you all who have joined us in this vegetable mission and supported our farm in one way or another in the past year, and beyond. We have much to be grateful for, and a strong sense of community surrounding us. THANK YOU!

As year-round, Northern California farmers, we push on through December and January, keeping the momentum of warmer seasons to feed ourselves, our partners, and our greater community. That said, we farmers look forward to a holiday break ourselves to spend with family, cooking & baking, retooling, and planning for the year ahead. We welcome any feedback from recipes you've enjoyed, favorite produce from the past year, and ways we can be more dynamic in our farming and improve our services.

Note, our farm stand will remain open throughout the holiday stretch and CSA will resume in its next week, Friday January 6, 2023!

Our farm stand bread partner, Bedstone Baking will be taking a few weeks off and return with bread service on Friday January 20th.

This week's recipe features many of your produce box ingredients and highlights a rare meat addition of our very own farm-raised lamb. Farmer William has been raising animals for many years now from squab, to pigs, chickens, lamb and more. This week's recipe puts to work ground lamb into a flavorful, rustic farm-burger. Lamb has always been my preferred burger of choice. The rich flavor of the meat just makes a better burger in my opinion, (sorry beef). For those shy of 100% lamb, try mixing a 50-50 ratio of ground beef and ground lamb to start. Fingerling potatoes and little gem lettuce are the perfect compliments for burger night this weekend. Enjoy!

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

A touch of jazz, bluegrass, soul, funk, and even a holiday tune or two, this week's mix has it all. Some favorites for my ears have been Kevin Morby's Valley, Jimi Hendrix leaning on his blues beginnings and ripping his version of Born Under A Bad Sign, Doc Watson's version of the holiday tune Green Sleeves and lastly, Sonoma County's own creation- the Peanuts taking us out to their classic, Christmas Time is Here.

All our best from the farm,

Tom & William and Live Oak Farm team

Live Oak Farm Playlist Pairing

Farm Lamb Burgers w/ Roasted Fingerling Potatoes


Ground Lamb, formed into 1/4 pound patties

2x sprigs Rosemary

3x Green Onions, diced

all Little Gem Lettuces

all Fingerling Potatoes

Toasted Bread / Buns

coarse sea Salt & ground black Pepper to taste


Begin by forming your lamb burger patties. Be sure to not over-work the meat.

Simply roll into a ball and then lightly press to form a uniform patty.

Season liberally with salt & pepper, and fresh rosemary. Heat a cast-iron skillet or grill pan to high and cook burgers over medium-high heat until cooked to desired doneness, flipping once for each side and topping with cheese if you like. Once cooked, set aside to rest while you toast your bun or bread over medium heat in the residual fat.

Garnish your buns with mayo and dijon mustard and add picked Little Gem lettuces & diced green onions (a few rosemary flowers are also a nice addition here too).

Accompany with roasted fingerling potatoes. Begin by boiling a medium pot of water and cook for 15 minutes or until just becoming fork-tender. Slice each potato in half and finish over the stove top in a cast-ion pan with butter or saved lamb fat and seasoned with fresh rosemary, salt & pepper. Serve hot & enjoy!

From all of our team here at Live Oak Farm, we wish you and yours a very happy holiday season. We wish it warm, and full of nourishing food, flavorful cooking, great memories, and good company. Be safe and see you in the New Year! Thank you for supporting our farm this past year, and here's to a prosperous 2023! Cheers!!

Live Oak Farm