Produce Guide:

1) Jalapeños

2) Live Oak Farm Salsa

3) Albion Strawberries

4) Collard Greens

5) Tomatoes (Mixed Heirloom / Early Girl)

6) Greens Mix (Mizuna, Red Frill & Mustard Greens)

7) Purple Sage 

8) Pink Lady Apples

9) Marketmore Cucumber

Friends of the Farm-

Without fail, we're back again this week with a new apple variety to debut. Meet Pink Lady! Considered a sweet-tart variety, they lean a bit more tart than sweet. Zippy with thicker, crisp skins and an effervescent finish. These apples are also known for their ability to oxidize much slower than many other varieties and retain their white flesh longer. This makes them great for slicing and setting out for snacks or entertaining. 

This week's recipe combines our prepared Live Oak Farm Salsa, Jalapeños, Collard Greens, and Mixed Greens in a go-to snack or easy dinner of veggie-heavy Quesadillas. Try the fresh salsa as we imagined it, or use some of the ingredients in your produce box this week to bulk it up or give it your own spin. 

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

We've been tremendously busy here at the farm with late summer activity and fall transition in the field and a full events calendar. This week's playlist reflects the energy we've needed to get it all done. There's no messing around right out of the gate with harmonica and shredding guitar riffs from King Gizzard and the Lizard Wizard's track, Gamma Knife (yes, you're correctly reading the name of this Australian psych-rock band). There are some extended jams and up-tempo grooves this week that might lean toward the obscure, but stick with us and see where we go. Besides, any band that calls themselves Empanadas Illegals is worth at least one bite...

All our best from the farm,

Tom & William and Live Oak Farm team

Farm Quesadillas 

Ingredients:

Corn / Flour Mix Tortillas*

Mexican Cheese Blend

Collard Greens

Jalapeños

Farm Salsa 

Greens Mix

*(I like the Hatch Chili Tortillas from Sonoma County's own, La Tortilla Factory) 

Method:

Begin by preparing your collard greens. In a cast iron pan or skillet wilt the collard greens (I like to use a little bit of pork lard or butter to season). Set aside.

Over medium-low heat place one tortilla in a lightly oiled pan and top with cheese blend. Add collard greens and thinly sliced jalapeños. Add tortilla topper and flip when cheese is partially melted and bottom begins to brown. Finish by removing from heat when the reverse side is also browned and cheese is melted and filling is warm.

Serve with farm salsa, a dollop of sour cream, and a side green salad.

Compost Tea Tuesdays

Starting Tuesday October 4th, we'll be offering a free resource each Tuesday for our community of home-gardeners and green-thumbs. We've been brewing our own compost tea for our own use but now want to make this resource available to you too. Bring your own reusable vessel and we'll have compost tea on tap. Each Tuesday 8am - 5pm.

This Weekend!

Join us this Sunday from 1-5PM at the farm for our Fall Farm Block Party! 

Live Oak Farm Events

A friendly reminder to check out our farm's new events as we enter the Fall season. We invite you to check out our refreshed website and new Events Calendar tab to see what's happening at Live Oak Farm in the weeks ahead. We'll be offering a few different dinner formats (pricing / menu / day of the week), as well as Harvest Festival, and Fall Open house for our community at no charge, as well as weekly yoga.

We are nearing sell out and some of our final tickets are available to still join us Friday October 28th, (dinner by donation).

Our team is beyond excited to share the Alsace theme in food and drink.

Link here to tickets via EventBrite. We hope to see you here!