Produce Guide:

1) Romaine Lettuce Head

2) Chives

3) Live Oak Farm Herbal Tea Salad Dressing

4) Winter Savory

5) Dazzling Blue & Lacinato Kale

6) Red Radishes

7) Savory Spinach

8) Friseé (aka Curled Endive)

Friends of the Farm-

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

This week's big news is that we are now participating in our farm's first farmers market! It's been our dream to take our fruit & veggies to a weekly community market and we're now able to bring our produce and presence to Occidental each Thursday evening! (details below)

For our recipe this week we highlight the herb winter savory, and incorporate it in a mustard marinade for pork tenderloin. Easily complimented by any of our greens this week, we chose the savory spinach to pair. Give any of these lettuce heads or greens a try with the Live Oak Herbal Tea Salad Dressing, also featured in this week's box.

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

With fresh spinach in this week's box, we're due Eddie Bo's Check Mr. Popeye - Pt.1. Also on this week's mix comes a funky electro-driven track Space Walker, from Mort Garson. You may recognize Mort from previous feature on the playlist and his signature album - Plantasia (early electronic music, for plants!). Warmer weather here in Sonoma County also begs for sunny afternoons on the Russian River. To which we give you the familiar tune Take Me to the River, soulfully imagined by Syl Johnson. Lots of instrumental grooves also spread across the playlist. All this and more, enjoy!

All our best from the farm,

Tom & William and Live Oak Farm team

Winter Savory & Mustard Rubbed Pork Tenderloin

w/ Spinnach Salad

Ingredients:

1 Pork Tenderloin

handful of Winter Savory sprigs

3 Tbsp Olive Oil

1/4 Cup Dijon or Seeded Mustard

2 Tbsp Honey

Salt & coarse ground Black Pepper

Chives

All Spinach

Method:

Begin by preparing pork tenderloin by patting dry.

In a medium mixing bowl combine olive oil, mustard, honey, winter savory, salt & pepper. Rub this mixture on the tenderloin to season, covering all parts of the loin.

Cover and let marinade in the refrigerator for at least one-hour.

(This can be done overnight for best flavor)

Grill over medium-high heat for no more than 5 minutes per side to establish a crusty sear. Back temperature down to medium / medium-low and continue to cook until tenderloin reaches an internal temperature of 160F.

Remove from heat and let rest for 10-15 minutes. Garnish with fresh chives.

Thinly slice and serve over a simple dressed bed of spinach.

Season with salt & pepper.

Serve & enjoy!

LIVE OAK FARM at the Farmer's Market...

Find farmers Tom & William now on Thursday night's at the Occidental Community Farmer's Market! The market runs seasonally June 2 through October 28, 2023. Market starts at 4pm and runs till 8pm / dusk.

Family-friendly with produce, live music, food vendors, and community fun. Come say hello and support our farm and other local vendors each Thursday night.

Link here for market website, to view details and participating vendors.

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!