Produce Guide:

1) Bolero Carrots

2) Baby Sora / French Breakfast Radishes

3) Navel Oranges

4) Live Oak Winter Mixed Greens

5) Flowering Rosemary

6) Flashy Trout Lettuce Head

7) Blue Rock Romaine Lettuce Head

8) Butter Lettuce Head

Friends of the Farm-

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

We all woke up to a full taste of winter this morning. Snow-covered hillsides, many shades of green, fields of mustard, plus spring flowers & fruit blossoms shivering and asking what to do next.

With more rain and cold in the forecast we'll be covering crops in the field, and leaning on greenhouse propagation for spring's eventual emergence. Stay warm this weekend and cook up something cozy & nutritious.

For our recipe this week we highlight a go-to quick pickle recipe. Try carrots, radishes, or let your creativity wonder in asking yourself, "Will it pickle?...."

Sky's the limit with flavors and experimentation. Have some fun with your fermentation!

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

It should come as no farming secret that this crew is powered by a healthy dose of coffee. First one to open the barn each morning takes the responsibility of brewing a fresh pot. In that spirit we've featured quite a few songs about coffee in our weekly playlists and this week we welcome a new one- I'll Just Have a Cup of Coffee (And I'll Go). Artist, Claude Grey adds his tenor and country twang to the series. May this and the collection of other music from this week's playlist keep you warm and dancing amidst the weekend of winter weather. Have a listen & enjoy!

All our best from the farm,

Tom & William and Live Oak Farm team

Quick Picked Carrots

Ingredients:

All Carrots

2/3 cup Vinegar (Distilled or Apple Cider)

2/3 cup Water

1/2 tsp sea salt

1 Tbsp sugar

Method:

Trim carrot ends and cut down to size to fit into mason jars of your choice.

In a small saucepan, combine vinegar, water, salt, and sugar and heat to medium heat. Bring to a simmer and stir to ensure salt and sugar fully dissolve. At this stage you may also add any additional pickling spice, herbs, or adjust your sugar / salt ratio to taste.

Remove from heat and pour solution into prepared mason jar, fully submerging carrots. You may may any additional water / vinegar to cover.

Seal and shake to combine. Refrigerate for at minimum, one hour. Flavors and texture will intensify with more time. Overnight to 24-hours is preferred.

Pickled carrots will keep for 2-3 weeks, or longer.

Give quick-pickled radishes a try too! Great for taco night.

New event announcement...

Join us for Dinner - A Petaluma Collaboration

with Street Social

Saturday March 11, 2023

6 PM

the farm comes to Street Social, located at:

29 F Petaluma Blvd N

Petaluma, CA

Looking ahead...



A reminder of this season's full calendar, by week, posted below. Starting this week, we resume our regular weekly schedule. It's full steam ahead with Friday produce.

Miss us this week, or have friends or neighbors wanting to join us in our vegetable mission? It's not too late to join. Prorated rates are available and space remains to join us.

New to our Farm Stand...Fresh Flowers

We're excited to welcome flower farmer, Katie Specht and her budding floral business (Moonlight Blooms) to our farm stand. This relationship will continue to evolve, as will her seasonal offering of fresh cut flowers bouquets and displays. Flowers will be available at time of CSA pick-up and weekends.

Support a fellow farmer and take home some flowers today!