Produce Guide:

1) Little Gem or Blue Rock Lettuce Heads (2x)

2) Baby Turnips

3) Live Oak Farm Winter Greens Mix

4) Easter Radishes or Golden Skin Radish Bunch

5) Meyer Lemons

6) Flowering Rosemary Bunch

7) Winter Braising Green Mix:

(Lacinato Kale, Pak Choi, Flowering Chou Sum, & Tatsoi)

8) Sprouting Chinese Cabbage

Friends of the Farm-

The sun has returned! This week the farm welcomed a much needed reprieve from driving rains as our farmland works to catch its breathe and digest all the recent soaking. Grasses are green and our roaming chickens are happy to have a new endless supply of grass to graze, (pictured right).

A reminder that next week, Friday January 27th marks the last week of our current WINTER season of Live Oak Farm CSA.

Keep an eye out for forthcoming info & billing for how to join us in our next 13-week season of weekly produce subscription. We thank you for supporting our farm throughout this Winter season. This is also a great time to spread the word to neighbors or friends looking to join us in our expanded vegetable mission to our community. A reminder that you can join us at any time, at a prorated rate as space remains.

Last chance to enjoy Live Oak Farm produce on display this weekend in Napa...

For two nights, Sunday January 22 & Monday January 23, you can join Monday Bakery & Benevolent Neglect wines 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.

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

Our farm stand bread partner, Bedstone Baking has returned! And sold out quickly today in the farm stand. We look forward to regular weekly bread addition with past favorites and new creative bakes from Dan's kitchen. Delivered fresh each Friday morning (often still warm at 9am...!!!)

For our recipe this week we highlight the cute, tender baby radishes & turnips, perfect for crudité and a fresh homemade hummus or your favorite dip. These baby vegetables are trending with quite a few of our restaurant partners. Perhaps you too have seen the rise in raw baby vegetable + chef-driven dips in Bay Area dinning. It speaks to hyper-seasonality and tenderness of these little guys. Clean flavors and local farms on display. Enjoy an at-home version of this easy starter or snack with this week's lemon rosemary hummus recipe.

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

Last week we leaned into the wet, rainy day sounds. This week we embrace the return of sun & blue skies with some tracks to dance to. A disco & groove-heavy core is surrounded by British folk artists like Burt Jansch & Pentangle. Frankie Valli & the Four Season's track Who Loves You feels like a personified hug from our revitalized mother earth. A childhood favorite from Pete Seeger with Green Grass Grows All Around, and a slight nod to the legacy of recently departed, David Crosby completes this week's sounds. Have a listen & enjoy!

All our best from the farm,

Tom & William and Live Oak Farm team

Meyer Lemon + Rosemary Hummus

Ingredients:

3 Tbsp flowering Rosemary

2 Meyer Lemons, zested & juiced

30 oz Chickpeas (rinsed & dried)

1/4 cup Pine Nuts, toasted

1/2 tsp Cumin

1/4 tsp Paprika

3 Tbsp EVOO

coarse Sea Salt & cracked Black Pepper to taste

Method:

To begin, combine lemon zest & juice with chickpeas, salt, cumin, and rosemary in a food processor. Blend for a minute to roughly combine these ingredients and then scrape the sides with a spatula.

Next, either carefully crack the lid or using the liquid port in the top slowly begin to blend again while incorporating the Olive Oil. Blend until smooth.

(Additional olive oil or lemon juice can be added if your hummus still appears dry.)

Garnish with sprig of rosemary, olive oil, toasted pine nuts, and paprika.

Serve with crudité, fresh bread, or crackers & enjoy!