Produce Guide:

1) Butter Crunch / Flashy Trout Lettuce Head

2) Spring Greens Mix

Red Frill Mustard, Red Veined Sorrel, Wild Green Sorrel, Spinach, Gem Lettuces

3) Easter Egg Radish Bunch

4) Meyer Lemons

5) Bolero Carrots

6) Winter Braising Greens Mix

Mixed Kales, Red Veined Sorrel, Broccoli Outers, Fava Greens, Wild Green Sorrel

7) Fava Leaf Pesto

Friends of the Farm-

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

Another week and another major winter storm behind us. Heavy rains have returned bringing as much as 3+ inches of rain to the area just last night alone. Our team is happy to relish in the break for sun today as our soils work to absorb the moisture before the next dose of precipitation in the week ahead. Luckily for us, our beds and farm's infrastructure have taken this storm easier than past, and crops look poised for the eventual full turn to Spring, (should it ever come...).

Meanwhile, while the weather sorts itself out, our team has been dedicated to seeding and completely filling our greenhouses with new starts and future successions. New tools such as a mechanical soil sifter and a germination chamber for our summer starts of peppers, heirloom tomatoes have excelled our nursery efforts in the last week. Beyond planting for our own farm, we are also putting efforts forth for offering summer favorites for our upcoming spring plant sale to benefit our community of local gardeners. Keep an eye out for announcement of this plant sale to be hosted at our farm stand, targeted for mid-April to early May!

For our recipe this week we lean on a new farm creation- Fava Leaf Pesto. Crafted from the deliciously tender leaves of Fava Beans, this pesto serves as a great addition to pasta, grilled fish & meats, or spread for sandwiches, and vegetable dip. We recommend refrigerating the pesto for preservation of peak freshness and robust green hue.

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

This week's mix is meant to bring some sunshine to your rainy weekend. A mix of upbeat and eclectic, there is sure to be a new discovery and a beat to get you dancing. Tracks like Keep On Smilin' by Wet Willie, and Ben Kweller's Living Life remind us of the silver linings, even on grey days...or months. With Latin, French, Brazilian, and German artists all represented here too, consider this an invitation to a two-hour musical vacation to a destination far warmer & sunnier than our Petaluma backyards this weekend.

All our best from the farm,

Tom & William and Live Oak Farm team

Roasted Carrots with Fava Pesto

Ingredients:

All Carrots

LOF Fava Leaf Pesto

2 Tbsp Olive Oil

pinch, Aleppo Chili peppers

Sea Salt & Coarse black pepper

Method:

Wash carrots, dry, and quarter lengthwise with a sharp knife. Assemble sliced carrots on a baking sheet and set oven for 375F. Drizzle with olive oil and season with salt, pepper, Aleppo chili, and any other herbs or spices of your choosing.

Roast on the middle rack for 25-30 minutes until first sign of tender. Remove from oven and spoon Fava Leaf pesto onto carrots to adequately cover. Return to oven and finish for 5-10 more minutes to warm pesto and fully tenderize roast carrots.

(Remove at first sign of Pesto browning).

Garnish with seeds, nuts, fresh herbs, grated cheese, or a dollop of yogurt or labneh.

Serve warm and enjoy!