ASPARAGUS POLICE Don’t overcook your asparagus! ‘Gras should be crisp but tender, never soft or mushy unless cooked in soup or pureed. Thin asparagus
will cook faster than fat asparagus, and you will probably get so of each from us during the course of the season. That means you will always have to be vigilant
about cooking it carefully. The simplest way is to steam it, but if you feel like buying an asparagus cooker, more power to you.
By the way, thin asparagus is not “baby” asparagus and fat spears are not “old and tough”. Fat asparagus can be more tender than thin, but it’s not quite as
versatile. And don’t be surprised to see purple colored spears in your boxes either — it’s a different variety, but can be used exactly the same way. Store all
‘gras in the fridge, in plastic.

Basil: is challenging to keep for more than a few days. Try putting the stems in a cup full of water, in the fridge, covered with a plastic bag. If it starts to turn
black, you can pull off all the leaves and freeze for later use in sauce. Or make pesto but leave out the cheese, and freeze.

Beets: The secret to beets is to cook them before you need them. Just steam for 30 minutes or until tender, then soak in cold water and slip off the skins. Store
in the fridge for 3-5 days, and add to a last minute salad or soup. Try adding finely chopped orange peel and a little juice to the vinaigrette.

Beet Greens: BEET greens are also loaded with nutrition, so make sure to eat them, too. Use within a few days for best esults. Saute garlic and add the greens
with 1/2 C. of water, then cook until tender. The roots will keep for several weeks in the fridge. To cook, boil, steam, or bake. Then peel the skins, dress lightly
with a vinagrette, and add to salads.

Broccoli: Should be stored in the refrigerator, in a plastic bag. Use within 4 days or freeze. Purple Broccoli turns green when you cook it, and apart from
color is identical to regular broccoli. Remember to peel and slice your broccoli stems and include them in whatever you cook.

Butternut Squash stores for several months at room temperature. To prepare, slice in half lengthwise and bake face down on a cookie sheet at 400 degrees
until soft. Discard the seeds and skin. It can be eaten as-is, made into a sweet by adding maple syrup and cinnamon, or used in savory dishes like soups, gratins
and stews. It is loaded with Vitamin A.

Cabbage: fresh cabbage iis crunchy and sweet, and is loaded with nutrients. If cooking, just saute briefly so it retains its crispness. Otherwise, use raw in
salads, where it will soak up flavors and stay crunchy. Avoid boiling it into paste or soaking it with fattening mayonaisse. See also Red Cabbage...

Califlower is extremely sensitive to bruising, so we leave the leaves on for you. Don’t remove them until just before cooking, and the collies will last 4-5 days
in your fridge in plastic. Cut the head into individual florets. To cook, steam or cook as per kale (10 to 15 minutes). The cauliflower is done when the stalks of
the florets turn light green.

Cantelope and other melons should be kept at room temperature until cut or until they become very fragrant. Then, they may be refrigerated for up to 5 days.

Carrots: Scarlet Nantes are so-called “coreless” carrots — the inspiration for those bogus “baby peeled” carrots you get in bags at the supermarket. They are
very tender and don’t store for long without going limp. Remove the tops immediately and store in a plastic bag, or better yet, in a sealed container full of water
for easy snacking. These are best for eating raw, out of hand or in salads. Cook only briefly, if you must.

Celery: Our celery may look funny (post frost 98), but it tastes great. Store in a plastic bag in the fridge. To use, remove the leaves and small stems, wash the
main stems, and cut into pieces. Saute with leeks or garlic as the base of a soup or stew. The leaves make a great addition to broth, but you may want to remove
them before serving, since they are tough.

Celery root: Celery root, or celeriac, is a type of celery that has been bred to produce a large root and a smaller, inedible plant. It’s a root vegetable with a
texture like potatoes but with a mild celery flavor -— two vegetables in one. Simply peel or cut off the tough outer skin, then use as you would potatoes — or
combined with them.

Chard: is like very tender beet greens. Cut the stems out and cook separately — about 5 minutes, then add the leaves. Cook the leaves until just tender. Chard
can also be substituted for spinach.

Cherries: Cherries will keep at room temperature for three days before getting soft — they taste better when they’re not cold. If you want to keep them longer
(up to 10 days), store in the fridge in a paper bag.

Cilantro stores like basil — in water, covered with plastic, in the fridge. Do not cook, as heat destroys its flavor. Add to dishes just before serving.

Cucumbers: Our cucumbers arenot waxed and must be stored in the refrigerator in a plastic bag, or they will become limp overnight.

Dino kale: Kale is tops among greens for vitamin and mineral content, and right now it happens to be at its flavor peak -- sweet and tender. Store kale in a
plastic bag in the fridge. To cook, trim the tough stems, then chop roughly or minced. Steam for 5-8 minutes, under tender but not pasty. Or saute leeks or
green onions, then add the kale and ? C. water or broth, cover and simmer for 5 minutes. Add salt or tamari.

Fava Beans: Shell the beans by splitting the pods down the middle. Throw the beans in a pot of boiling water, and when the water returns to a boil, remove
and rinse under cool water. Peel the tough skin from each bean and pop the tender kernels out. Add to pasta, soup, or salads just before serving, or use in a
puree.

Fennel: Store fennel in plastic in the fridge. To use. Remove the sheaths of the bulb one by one and clean. Raw, fennel is crunchy and sweet — slice thinly
across the grain and dress in a salad. Cooked, it can be caramelized the ways onions can — saute over medium heat for 7-10 minutes. Use the stems and fronds
in soup stock or remove the fronds and use as you would dill in a salmon or other fish dish.

Figs: Fresh FIGS are extremely perishable. Eat them within two days of getting your box, or risk disappointment!

Garlic - Green Garlic-This is a young garlic plant, used like a green onion but with a fresh garlic flavor. It can be used raw or cooked, and one stem is
equivalent to one or two cloves of dried garlic. Carefully rinse the area between the leaves and stem, then use the entire plant.You use it just like green onions –
either cooked or raw, both white and green parts. Green garlic is a gourmet delicacy that chefs eagerly await every year, and pay a pretty penny to get. You, as
Terra Firma subscribers, will get it all through the spring just for belonging to our CSA.

Garlic : Store cured garlic in a well-ventilated spot outside of the refrigerator.

Green Onions: To remove the skins from GREEN ONIONS: Just before using, cut the each onion at the base. The dried skin will pull off quickly and easily with
the roots this way. You can use the greens and white parts.

Italian Parsley is related to the curly parsley found on the sides of plates in diners across the U.S. Unlike its garnish cousin, though, Italian parsley is both
flavorful and more tender. It is a great addition to soups, mashed potatoes, or stews. Chop and add just a few minutes before cooking is finished. Parsley stores
best in a glass of water, covered with a plastic bag, in your fridge.

Kale: KALE should be stored in a plastic bag in the fridge. To prepare, saute with onions or garlic and a little water until tender; steam; or add to soup in the last
ten minutes of cooking. It is loaded with iron and calcium.

Kiwi : fruit are ripe when they give slightly to the touch. To ripen firm kiwis, place in a paper bag at room temperature —preferably with an apple — until it
ripens in 2-3 days. Keep ripe kiwi in the fridge until you eat them. To eat, peel the skin and cut into slices, or squeeze until the skin bursts and eat from the
inside out. Kiwis can be used in salsa or as a substitute for some tomatoes in some dishes.

Leeks: need to be cleaned before cooking. Cut the leaves off where they meet the shaft, then cut an “X“ halfway
into the shaft and rinse under water. Leeks must be cooked to eat, preferably slowly, over low heat — they have a lower
water content than onions and burn more easily. Otherwise, they can be substituted for onions in any recipe. Some people will eat them raw in salads.

Mandarin Oranges keep better at room temperature, unless your house is heated above 75 degrees. They will keep at least a week. Add to stir fry, soup or
stew for a surprising tanginess.

Melons can stay at room temperature for 2-3 days before cutting. See the notes on watermelons....

Mushrooms: Store mushrooms in a paper bag inside a plastic bag, and they will keep for a week — though they will lose some moisture. Trim the ends off the
stems, and use the rest. With meaty mushrooms it’s always a good idea to add water or broth while cooking, rather than additional oil.

Navel Oranges:: keep best in the fridge. They make good juice, but it will turn bitter after a few days, so juicers should squeeze it fresh and drink it quick.

New Potatoes Treat new potatoes as fresh produce — store in the fridge in a plastic bag, away from light. Because the skins are still soft, the potatoes will be
scuffed by our handling them. Use them within five days to ensure good results. Look for specific “new” potato recipes, or substitute for regular potatoes in any
recipe except Baked Potatoes and French Fries. New potatoes aren’t starchy enough for these types of uses.

Onions: For yellow onions see update below... Store cured onions and garlic in a well-ventilated spot outside of the refrigerator. Cut onions can be stored in
the fridge in a plastic bag for up to a week. TFF ONIONS are sweet varieties. The reds can be eaten raw, and both kinds are great grilled, roasted, or for any other
use.

Peppers:Store in a plastic bag, in the fridge. Peppers will shrivel if stored for more than 4 days, except when cut and kept in water.

Fuyu Persimmons: Store at room temperature. Refrigerator speeds ripening and will make them soft.

Pomegranate: The crop this year seems very light, so you might just get one piece of fruit. To eat, cut a circle around the stem-end, then break into sections.
Don’t try this while driving. Or cut in half and juice with a standard juicer, like oranges but messier.

Potatoes: will sprout at room temperature. Keep in plastic or paper bag in the fridge.

Pumpkins: TFF pumpkins are not for eating. Do not put carved, Jack O’Lantern PUMPKINS from Terra Firma on your head and ride on horseback
through your neighborhood.

Red Cabbage: Right now the cabbage may have a white waxy substance covering some of the leaves. It's a natural growth of the cabbage, it serves to make
cabbage (and broccoli) water resisistant. While we try to figure out what this over production is in response to we wanted you to know it isn't related to insects,
and it is healthy to eat. You don't have to scrape it off with your fingernails (although it is tempting). related newsletter click

Red Chard: Remember that chard is two vegetables in one – the stalks are crunchy like celery but sweeter, and the leaves are cooked like spinach. The trick is
to separate the stems while cleaning, and cook them for 2-3 minutes first. Then add the leaves, which need just a minute or two or steaming or saut?ing to soften
them up. Any longer and you're likely to get a pasty mess.

Red Kale: Kale is tops among greens for vitamin and mineral content, and right now it happens to be at its flavor peak -- sweet and tender. Store kale in a
plastic bag in the fridge. To cook, trim the tough stems, then chop roughly or minced. Steam for 5-8 minutes, under tender but not pasty. Or saute leeks or
green onions, then add the kale and ? C. water or broth, cover and simmer for 5 minutes. Add salt or tamari.

Rosemary: can also easily be dried by hanging up inside, which will make the flavor stronger and change the texture. Use in roasted vegetable dishs, soups, or
poultry dishes.

Rutabegas: as we've promised them to only be in your box once this year, naturally we found a recipe that has people wanting more. We'll see, but here's the
recipe for those now addicted to Rutabega Fries (don't worry-not really fried)

Salad mix: is washed once at the farm, but should be washed again before eating, and then spun dry. Stored in a plastic bag, it keeps for 3-4 days.

Snow peas: These are edible pod peas — both the shell and the small peas inside are edible. Simply pull off the “tab” on the end and remove the string attached
to it (less mature pods will be stringless). Toss whole or julienned in a stir fry or salad — cook for just 2-3 minutes, until tender.

Spinach: Our small spinach can be used either raw or lightly cooked. But always soak it in water rather than rinsing it, as the crumpled leaves have a
tendency to resist washing. Lift the leaves out of the soaking bowl, then empty the water. Winter SPINACH is sweet and tender. But whether cooking or using it
in salads, make sure to soak in a bowl of water once or twice first to ensure a grit-free experience.

Spring Onions: Store all fresh onions and garlic in plastic in the fridge. Cut the leaves off where they meet the stem and discard; slice the rest in rounds or half
rounds and cook until tender. To get the most flavor, allow the onions to caramelize slightly. Spring onions can be substituted for regular onions in almost any
dish, however, they will cook down more due to their higher water content.

Squash: Butternut squash: Squash is cooked and used similarly to sweet potatoes. The easiest preparation is to cut it in half lengthwise, place face down on a
cookie sheet and bake at 425 degrees until easily pierced with a fork. Discard the seeds and scoop the flesh out from the skin, then add to a seasoned broth with
other vegetables for a creamy soup, or use to make pumpkin pie or other deserts. Butternut is both sweeter and less stringy than pumpkin.

Strawberries: Store our tender berries in a paper bag in the refrigerator, or simply place in a bowl on the kitchen table where they will be quickly consumed.
If, for some reason, they seem to be breaking down before you can eat them, toss them in a blender with ice, sugar, and lemon juice for a quick smoothie. Add
tequila and you’ve got a margarita. Add rum and you have a daqueri.

Sweet Corn: loses sugar every day after it is harvested. You can cook it all at once and then keep it in the fridge, reheating the ears briefly as you need them.
Otherwise, store in the fridge in a plastic bag to preserve moisture. Boil water, throw the ears in, and remove as soon as the water returns to a boil.

Sweet Potatoes: keep for one to two weeks at room temperature. Do not refrigerate.

Optical guide to a few varieties pictures of TOMATOS!

Tomatoes: should never be stored in the fridge, unless you plan to make sauce with them. It will make them mealy. Keep your ‘maiders in a cool,
well-ventilated spot and eat them as they ripen.

This year, we are growing over 30 varieties of tomatoes, not including cherry tomatoes and Early Girls (our standard “red” tomato). We do this partly
in a search for “perfection”, and partly out of gullibility. Heirloom tomatoes are truly an addiction

Brandywine tomatoes are a specific variety of beefsteak tomato (a type of tomato which is large, meaty and dense) with a dark pink color, a matte skin
that can look almost bruised, and what has been called a perfect balance between acidity and sweetness. Acidity is what gives tomatoes their “tomato
flavor”, sweetness makes the flavor go down smoothly. We do grow the actual variety “Brandywine”. But we also grow several other varieties that look
and taste quite similar to the Brandywine. Some ripen earlier, some ripen later. We do this to mute the tendency that most heirloom tomatoes,
Brandywine included, have to produce large “flushes” of fruit in a period of just a few days and then very little again until the next flush. To maintain our
sanity, we call all of these varieties “Brandywine”. Confused yet?

Cherokee Purple: This is a beefsteak variety with a shiny, dark purple/brownish skin with green overtones. The flesh is also quite dark, and is moister
than the Brandywine. It is also a much more acidic tomato, yet still quite sweet. The result is a very intense, lush tomato flavor. We grow several
varieties that are close in appearance and flavor to the Cherokee. Black Brandywine is a similar, but distinct variety — a brown and green colored
beefsteak, still quite acidic but even juicier than the Cherokee. It often has a ‘button’ shape in the blossom end.

Black Prince is a dark brown/greenish salad tomato, much smaller than a beefsteak with a more liquid center. This is one of our favorite tomatoes at
the farm, and may be the single best tomato we know of for eating on sandwiches. It is also quite acidic, yet also very sweet.

Marvel Stripe are the medium to very large beefsteaks that are yellow/orange with red stripes radiating through them. A very meaty tomato, these are
also incredibly mild, with very little acid in them. If you like “low acid tomatoes” you will love these. They also make a great companion to a Cherokee
Purple, since the flavors complement each other very well. Like the Brandywine, we also grow several similar varieties that we call “Marvel Stripe”.

Zebras: We have always grown Green Zebra, a small, round tomato that when ripe is green with yellow stripes. It is an acidic tomato with less sugar in it,
making it a little tart. This year, we are also growing Red Zebras and their beefsteak cousins Marvel Zebras. Like their green cousins, these tomatoes are
quite tangy.

German Green and Great White are beefsteak tomatoes that are, respectively, green and yellowish-white when fully ripe. They are both very juicy
beefsteaks, very sweet tomatoes with just a touch of acid. A pink blush on the end indicates full ripeness.

Valencia is a bright orange tomato, medium sized and meaty with an almost hollow core — yet not a beefsteak. They are low acid and sweet.

Lemon Boy is a bright yellow tomato with a high acid content as well as lots of sugar. They can be medium sized to quite large, but they are always moist
and juicy inside.

All these tomatoes are soft to the touch when ready to eat, so if you’re not sure what color it should be, always use the touch test to determine ripeness.

Organic WALNUTS are not fumigated with methyl bromide like conventional walnuts, and thus will spoil at room temperature.

Spicy Caramelized Walnuts – Also a repeat, by request. It’s a good idea to turn on your hood fan or open a window when you do this, since the capsicums in the hot pepper vaporize as soon as they hit the hot, ungreased pan. Otherwise, expect to clear the kitchen of any unwanted bystanders. Roughly chop1 C. or more of walnuts, then toast in a skillet over medium heat. When the walnuts begin to brown slightly, add 1 Tbsp. brown sugar mixed with a few dashes of cayenne pepper, and quickly stir until the walnuts are coated. Remove from heat and toss with your favorite salad. I particularly enjoy them with sliced beets and gorgonzola cheese.

Watermelons- Store watermelons outside the fridge until cut - then cover and refridgerate. You can use plastic wrap - crispers are much better. A whole melon in the fridge will last much longer than one on the table.

Yellow Crookneck squash can be substituted for zucchini in any recipe. However, it cooks a little faster and has a more delicate flavor.

Yellow Onions are a new crop, and a different variety. These are NOT sweet onions, and only iron-stomached folk should attempt to eat them without cooking. We also suggest a face shield and respirator for the unlucky vegetable choppers in your household. Disclaimers aside, the new onions store much better than the sweet varieties, and should have no molding problems. They are also wonderfully sweet AFTER lengthy cooking.

Terra Firma Farms

P. O. Box 836

Winters, CA 95694

VM(530) 756-2800