Time to Sign up for Yourganic Farm’s Veggie Feast (CSA)

Every summer we grow an abundance of clean food to feed our community.  As our knowledge base around food and healthy soils continues to expand we are focusing even more on nutrition.  In a world of conflicting nutritional opinions the one (mostly) agreed upon thought is vegetables are an important part of the diet.  The call to “eat your vegetables”  feels delightful for some and obligatory for others.  Loving veggies can depend on culture, habit, and taste buds, but much of it also depends on the quality of food.

Most of the winter we rely on produce we have grown and stored, but come late February I am longing to eat something fresh and green, so to the grocery store I go.  I often find small, wilting bunches of kale, parsley and chard,  and lettuce that is a bit on the squishy side.  I buy some greens and make a salad.  If I put enough sunflower seeds, olives and salad dressing on it is edible, but it lacks the freshness and vibrancy that my body is craving.  Worn out produce not only lacks taste, but has a diminished nutrient value. Freshness counts!

It is important on many levels to be involved in your local food system: the food tastes better, the produce lasts longer in your refrigerator, it’s a lower carbon footprint……. the list could go on!  We are offering 3 different sized veggie boxes: the mini, small, and large. The season starts May 29.  Click here to see details of how it works.  Click here to get an idea of produce by season.  Click here to sign up.

Feel free to contact us with any questions.

We hope you have a beautiful spring!

Leon and Pam

Yourganic Farm




Meat Curing Class

Back By Popular Demand!


Many of you have had the opportunity to sample Leon’s homemade German-style dry sausage, also known as “man candy.”  This family recipe has been passed down through the generations and hails from northern Germany.  This sausage is cold smoked for six to eight weeks resulting in a perfectly cured meat that needs no refrigeration, thus making it great for hiking, or camping.  It is highly popular with 6-12 year old kids who consume astonishing quantities in short periods of time.  It’s also popular with adults who scheme how to hide it from their spouses (it’s true).  Scheme no more!  Leon is sharing this recipe and others in his meat curing class.  You’ll learn how to smoke fish and cheese, cure hams, bacon, and other meats without the use of nitrates.

When: Saturday, January 19, 12-3 p.m.

Where:  Yourganic Farm, in the shop.  The shop does have a wood-stove, but it is not insulated.  Wear warm clothes.

Cost: $50 per class

Call to sign up!  961-5452.  Or email Yourganicfarmmt@yahoo.com.  Space is limited.


Yourganic Fall Vegetables for Sale!

Vegetables for Your Culinary Delight:

Sweet onions

Sweet Wallas, although not a storage onion, they do last pretty well through November.  Lighter and sweeter flavor than the other onions.  We are selling them by the pound at $0.50/lb.

Red onions

Red onions, store well into the spring.  Add a bit of color to your meals! $1/lb

Yellow storage onions

Every good dish begins with an onion.  Yellow storage onions $1/lb

Spaghetti squash

Spaghetti sauce holders for those avoiding gluten.  Order by how many you would like, we charge $1/lb.

Carnival Squash

Carnival squash, a delicata type, has light colored flesh and a riot of color on the outside.  Use as decoration and then eat.  Carnivals can be baked or steamed.  Great autumn treat, pairs well with Halloween candy.  How many would you like? $1/lb


$2/bunch.  Potato leek soup anyone?

We also have limited (very!) amounts of garlic, carrots, and Brussels sprouts.  Please inquire if interested. To place an order talk to Leon at 961-5452, or email Yourganicfarmmt@yahoo.com.

Thanks a bunch,

Leon and Pam


Veggie Feast September 26, 2018

Notes from the Farm

The deer is still in the field with the cows and then explores the rest of the farm once we have gone inside.  Last night Bambi was wandering right outside our bedroom window.

Three nights ago a flock of Sandhill cranes flew over the fields, taking a test flight for their impending migration.  Canada geese are flocking, as are the abundant sparrows and resident California quail.  The corn stalks are papery and brown and elicit saliva from our cows.  Every autumn they get to clear the corn field, munching until the stalks are little stobs in the ground.  All of these transitions of the season!  Alas this is the final week of veggie feast.   We have had an abundant and successful season and we hope you have enjoyed the bounty.  Thank you for supporting us and supporting local.

This Week’s Veggie Feast

Last week of Veggie Feast!!

Radishes, sunshine winter squash, spicy mustard greens plus lots of new varieties!

New This Week

Brussels sprouts

Brussels sprouts are a member of the brassica family along with cabbage, broccoli, and cauliflower.  They grow on a long, thick stalk, the little cabbage-like buds attaching right above each leaf node.  Pop off the sprouts and store in a container/bag in the fridge.  Brussels can store for weeks, but eventually the outer leaves turn yellow.  It’s a pain to pick the yellow bits off (but can be done!) so try to use them while they are still fresh.  Great steamed or roasted.

Celery Root, or Celeriac

Celery Root is just what it sounds like, the root of a celery plant.  This variety is grown for its root, and unlike celery you buy in the grocery store it doesn’t taste like water.  In fact it has quite a distinct, strong flavor.  The stalk and leaves can be used to flavor soups and casseroles.  The stalk is quite stringy, so use it as a flavoring agent, not as a tender morsel.  The leaves dry nicely for future usage.  Here are some note on using the stalk from our website.

the familiar celery ribs.

Celeriac Usage

Celeriac can be eaten both cooked and grated raw for salads. For cooking purposes, this root vegetable takes well to soups, purees, and gratins. The root needs to be scrubbed well and peeled. To peel the root, cut the top and bottom ends off to create a stable surface and then using your knife, cut away the peel in a downward motion. If you have a heavy-duty peeler, you can try using that if the root is not to knobby. Cut pieces turn brown quickly, so place cut pieces in a bowl of water acidulated with lemon juice or vinegar. If you prefer to use the entire vegetable, any pairings from peeling can be put in a vegetable stock. Take time to remove and save the green ribs before storing, which can be added to stocks or soups.

Celeriac Storage

The root will store for several weeks in a plastic bag in your refrigerator. Celeriac goes well with butter, cream, walnuts, hazelnuts, Gruyère cheese, parsley, mustard, potatoes, apples, mushrooms, and wild rice.

Yellow storage onions

Red storage onions

These red and yellow onions are not quite cured for storage.  They need to dry out a bit longer.  Simply place them in a cupboard or pantry for 2-3 weeks until the tops are completely dry, clip the tops and voila, you have storage onions.  Of course you can also use them up right away if you an onion lover like we are.

Carnival Squash

Carnival Squash is a type of delicata winter squash.  The flesh is a light yellow and has a delicate flavor.  The outside, as you can see is a festivity in and of itself, hence the name.  Carnivals will store well thru Thanksgiving and possibly into the New Year.


Creamy Squash and Celery Root Soup


1 carnival squash, peeled and cut into chunks

1 celery root, peeled and cut into chunks

1 – 2 green apples, peeled, cored and cut into chunks

3 carrots, chopped into thin coins

2 onions or leeks (or both!), chopped coarsely

olive oil

2 cups veggie stock – optional

cream – optional and to taste

salt and pepper

homemade croutons – optional

dill or chives – optional


Saute the onions or leeks in a large soup pot with some olive oil.  Add the carnival squash, celery root, carrots, apples and veggie stock to the pot.  Add enough water to cover the veggies by an inch.  Boil this mixture until all the veggies are very, very soft.  Blend all of it with an immersion blender or in a regular blender in batches until super smooth.  Add the cream and stir to combine, if using.  Season with salt and pepper.  After the soup is served in the bowls, top with a few homemade croutons and some bright herbs, such as dill or chives.

Source:  Adapted from Full Belly Farm

Veggie Feast September 19, 2018

Notes from the Farm

Life continues to be busy.  Lots of activity on and off the farm.  Some of the fall greens are here, so you will get some yummy tatsoi in your basket of goodies.  We continue to harvest storage vegetables before the voles get to them.  The little rodents love beets and carrots.  We will start to winterize in the coming weeks, pulling up hoses used for irrigation and and stacking irrigation pipe.  The frost has visited a couple of times, so far no damage.

This Week’s Veggie Feast

Veggie Feast September 19, 2018

Tomatoes, pears, beets, purple potatoes, leeks, nardello sweet peppers (oops, we forgot to put them in the photo shoot) ….

New This Week


Hello tomatillos!  Perfect little orbs of tang for that salsa verde.  Tomatillos are a distinctive and indigenous ingredient in Mexican cuisine. The fruit goes by many names, including tomato verde and husk tomato since it remains green while ripe and it grows inside a papery calyx or husk. Mexican green tomatoes grow in the wild but most cultivated varieties you find in the store are green, yellow, or purple and remain in their husk. The fruit itself is thin skinned with a mild acid and lots of seeds. If you plan to use them quickly, tomatillos can be stored at room temperature in a cool place. For longer storage, keep inside a paper bag or perforated plastic bag in the refrigerator. The fruit can be used raw but it takes well to cooking too.  Roasting or simmering tomatillos can help mellow their slightly tart bite.  They make a great addition to many Mexican dishes and can be used as burrito or enchilada filling or to supply the base ingredient for sauces and pork verde. However you prepare them, the husk needs to be removed and the tomatillo rinsed of the slightly tacky substance around the base. If adding to a stew (i.e. chile or pork verde), tomatillos can be chopped and added raw. If making verde or other salsa, tomatillos need to be cooked first; roasting or boiling are two typical methods.


Shallots are the perfect storage vegetable.  If you still have your sweet onions to use you can put these alliums aside for a later date.  With proper storage (cool and dark) and a bit of luck shallots can store thru the winter into spring.  Use as you would an onion.

Buttercup Winter Squash

One of our favorite winter squash.  The buttercup flesh orange and a bit moister than the sunshine from last week.  Just as sweet and delicious.


Salsa Verde

(makes about 2 cups)

Courtesy of Diana Kennedy, From From My Mexican Kitchen: Techniques and Ingredients

This sauce is a great table salsa and goes well with tacos, grilled meats, burritos, and grilled vegetables. It will last for a few days in the refrigerator.

1 pound tomatillos, husks removed and rinsed

3 or more jalapeno chiles, finely chopped

½ cup loosely packed, roughly chopped cilantro

1 garlic clove, roughly chopped

2 tablespoons white onion, roughly chopped

Salt to taste

Put the tomatillos whole in a small saucepan, barely cover with water, and bring to a simmer. Lower the heat and continue cooking until soft but not falling apart, about 5 minutes, depending on the size. Drain over a bowl to reserve the cooking water!

Using a blender or food processor, put 1/3 cup of the cooking liquid in the processor bowl. Add the chiles, cilantro, garlic, onion and grind to a paste. Add the tomatillos a little at a time, blending with about 1/3 cup more of the cooking liquid until you have a textured sauce of medium consistency. Add salt to taste.

Tomatillo-Avocado Salsa

(Serves 6)

Courtesy of Mustards Grill Napa Valley Cookbook by Cindy Pawlcyn

12-14 tomatillos, papery husks removed and rinsed well

2 small ripe avocados, pitted and peeled

3/4 cup extra virgin olive oil

1/4 cup rice vinegar

3 cloves garlic

1 teaspoon cumin seeds, toasted and ground

1/2 bunch cilantro, leaves only

2 teaspoons dried oregano

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

To make the salsa, combine all the ingredients in a blender or food processor and puree until smooth and liquid, but not thin.  Refrigerate until needed.

Veggie Feast September 12, 2018

Notes From The Farm

One of the best things about living on the farm is observing the wildlife that often visits.  Due to the abundant sources of food: grain, hay, fruits, vegetables, and open space we get our share of visitors.  The sparrows have been flocking, the young ones still not quite as fast and sure of themselves as the adults.  Every time I drive down the driveway I play “dodge the sparrow.”  The families of quail are out foraging in the corn patch as are the pheasants.  Our resident skunk occasionally makes an appearance, or leaves his/her scent lingering on our cat.

We spied a baby deer about 6 weeks ago, tucked near the south fence in the pasture.  We assumed its mom was out foraging in a more secluded area and would eventually led it toward the river.  So far that hasn’t happened and the fawn is calling the pasture home.  I know, we are all sad because we grew up watching Bambi, well this is the farm version.  Instead of Bambi making friends with all the forest animals the fawn has become a member of a cow herd.   We see them out grazing together, a tiny fawn and three hulking mama cows.  Yesterday I watched as Honeysuckle, the young calf who has been in a separate pasture with her mom, tentatively approach the spotted fawn.  She reached her neck way out, sniffing, trying to determine friend or foe.  I was driving away to a scheduled meeting so I could not watch the entire interaction, but they seemed pretty interested in finding someone closer to their own size.  Who knows, maybe we will name the skunk Flower afterall.

This Week’s Veggie Feast

A fun assortment of veggies and fruits.

Veggie Feast September 12

In addition to carrots (new variety), yellow crookneck squash, sweet white onions, Swiss chard and lemon basil we have….

New This Week


Our friend Mary has the most beautiful, abundant pear tree.  Every year she plays the Pear Fairy harvesting the bounty and delivering pears to friends.  This year we thought it would be nice to help her out.  Leon, Mary and I spent a couple of hours gathering pears and thinking of every word that has a pear sound in it.  It became quite apparent that I was no match for the pair of punsters, but it does rub off.  These are grown to organic standard and simply divine.  Thanks to Mary and The Great Pear Tree!  Enjoy.

Harlan apples

After we got done picking pears we drove off into the sunset. Actually no, we drove off to Laura Mae’s to pick Harlan apples.  The apple tree is in a corner of her garden and seems to produce every year.  These little golden apples are early, bruise easily, and taste delicious.  They are not for storing, but will last a bit longer in the fridge.

Sunshine Kabocha

Sunshine is the epitome of a beautiful winter squash.  Dazzlingly bright orange on the outside and in.  This squash is one of our favorite, great flavor.  They store pretty well, so if you are resisting autumn foods these squash will make it to Thanksgiving or longer.

Jimmy Nardello’s

Nardellos are a sweet, thin-skinned pepper.  They do not have the great juicy crunch of a bell, but they are considerably more flavorful.  Eat raw or lightly saute.


We hope you are enjoying your vegetable share.