Produce Guide:

1) Dried Fuyu Persimmons

2) Valencia Oranges & Meyer Lemons

3) Live Oak Farm Rosemary Herb Salt

4) Little Gem Lettuce Heads

5) Winter Greens Mix

6) Tatsoi

7) Shunkyo Radishes

Friends of the Farm-


Hoping this week's newsletter finds you safe & dry. It's been a wet few weeks and we and the crops in the field miss the sun. Hoping this week's box of produce brings you some light & joy in cooking and leaning into the winter season this weekend.

A reminder that Friday, January 27th marks the last week of our current WINTER season of Live Oak Farm CSA. Keep an eye out for communication in the coming weeks for how to join us in our next 13-week season of weekly produce subscription. We love Spring produce and have some cool new things to bring you. We thank you for supporting our farm throughout this Winter season. We love educating folks on the joys of Winter produce and your participation is crucial to our success as a year-round community farm. It can't be tomatoes & strawberries and sunshine & rainbows all the time, and we joke that our most hardcore farm fans ride with us throughout Winter. So once again, thank you for continually eating seasonally by way of our year-round commitment to our growing farm.

Speaking of seasonal eating, we're excited to take the spirit of our on-farm dinner series off the farm and partner with some local chefs, friends, and other community businesses in the Winter & early Spring season. Our first 2023 partnered dinner to feature Live Oak Farm produce combines the collaboration of Napa's 2nd Street neighbors - Monday Bakery & Benevolent Neglect Wines. For two nights, Sunday January 22 & Monday January 23, you can join in the fun and support these local businesses in a food, wine, and farming collaboration. Respective bakers, winemakers, and farmers will be on hand both nights to speak to our work & passions on your plate & in your glass.

We hope you'll join us and keep and eye out for future dinners here in our backyard.

Not to worry, our beloved Live Oak farm-to-table dinner series will return with longer days, and warmer weather, but in this season we have some cool, creative neighbors to work with that have cozy brick & mortar businesses to explore.

Check out this Monday Bakery / Benevolent Neglect Wines dinner, and more of our updated farm events calendar here!

Note, our farm stand bread partner, Bedstone Baking will return with bread service NEXT WEEK - Friday January 20th!

Our farm stand remains open and stocked in the meantime, regardless of the wet, winter weather.

For our recipe this week we highlight Tatsoi. I love this green fresh and enjoy leaning on Asian-inspired flavors like ginger, sesame, and soy to make it pop. See below for an easy recipe that can have your tatsoi enjoyed hot or cold.

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

This week is a bit of a vibe. With what feels like endless weeks of rain under our belt, this week's playlist carries a little bit of rainy day mystique, spook, and groove. Misty instrumentals, lofi-soul, and dusty digs- this edition is moody. Highlights include a cool one on the subject of clouds featuring the Orb & Lee Scratch Perry (Golden Clouds), an intimate, early home recording of Sandy Denny, best known from Fairport Convention (Milk & Honey), and discovery of Maggie Bell- often heralded as the Scottish Janis Joplin with Comin' On Strong.

Have you been enjoying the weekly sounds of Live Oak Farm accompanying playlists? You can catch Farmer Tom this Monday night, January 16th at Benevolent Neglect Wines (Napa, CA) for a vinyl DJ set from 6-10pm. All are welcome.

All our best from the farm,

Tom & William and Live Oak Farm team

Live Oak Farm Playlist Pairing

Sesame Ginger Tatsoi


all Tatsoi

2 Tbsp Sesame Oil

1 Tbsp Ginger, minced

1/3 cup Soy Sauce

1 tea Mirin

1/4 cup Rice Wine Vinegar

1/4 cup, toasted Sesame Seeds

Salt & Black Pepper to taste


To begin, bring a large stock pot of salted water to a roiling boil. Add tatsoi to blanch quickly, cooking only for one minute. Immediately transfer to an ice water bath, fully submerging to cool greens and stop their cooking process. Drain.

In a small bowl, combine soy sauce, rice vinegar, Mirin, ginger and season with salt & pepper. Dress tatsoi with prepared dressing and garnish with toasted sesame seeds.

Serve & enjoy!

Live Oak Farm