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March 16th, 2026 Newsletter
BOX CONTENTS FOR WEEK OF MARCH 16-22:
1 bu Nantes Carrots
1.50 lb Gold Nugget Mandarins (Gold Oak Farm)
1 lb Little Gem Lettuce
1 lb Yukon Gold Potatoes
1 bu Spinach
1 hd Escarole
Farm Notes:
Our irrigation staff, directed by our Operations Manager, initiated irrigation last week to prepare our crops for the heat wave hitting us this week. Our irrigation crew only consists of two staff members but will progressively build up to about 6 staff members as we get less rain and a dry season takes hold. Among the irrigated crops are onions, cabbage, and broccoli. Despite this being the earliest 90-degree heat wave on record for Yolo County, we still anticipate at least one more frost. Depending on the intensity of the frost, some of our crops may be more vulnerable than others. Our greenhouse crew of three are tending to parsley, lettuce, and tomatoes. If all goes well, we hope to transplant tomatoes in the upcoming weeks. Over the coming year, I look forward to sharing more stories about our farm. Our crew works all year round and they truly deserve the recognition. I'm thrilled so many of you have asked to learn more about our crew and I can't wait to introduce them to you. As always, thank you for your incredible support and commitment to our farm!
-Evelyn Cordova, Bookkeeper
Exciting/New in your box this week:
Escarole:
Escarole is one of the milder, slightly sweeter members of the chicory family. It has a gentle bitterness that softens when cooked, becoming tender and savory. It also holds up well to braising, sautéing, roasting, and simmering. Escarole can be eaten raw in salads, and it pairs especially well with fat, salt, and acidity. It also works great in soups, stews, pasta, risotto, or cooked with beans.
Little Gem Lettuce:
Little Gem is a small compact lettuce with crisp, pale green centers and a slightly sweet, buttery flavor. It's kind of like romaine, but more tender and a little more flavorful. It's perfect for fresh salads, especially with a light citrus dressing. You can also grill it for something different, since it holds up really well and gets a nice char.
Bunched Spinach:
Bunched spinach has a mild, slightly sweet flavor with a tender, velvety texture. Compared to baby spinach, it holds onto a bit more substance and works beautifully for quick, easy sides. Just sauté for a minute, then finish with a squeeze of lemon and a sprinkle of salt. It's also great tossed into salads, sautés, stir-fries, or pastas. Extra amazing steamed on top of Riverdog sausage, if you're so inclined!
Nantes Carrots:
Our Nantes carrots are sweet, tender, and pulled young by hand for the best flavor. These French heirlooms have smooth skin and a crisp bite, way better than the woody carrots you find at the store. Enjoy them raw with hummus, sliced into salads, or roasted to bring out their natural sweetness. They're also great for juicing! Store in the fridge (without the greens) and use within a couple of weeks for the freshest taste.
Yukon Gold Potatoes:
Yukon Gold potatoes have a naturally sweet, buttery, and earthy flavor that shines in just about any cooked dish. You can roast, grill, fry, mash, sauté, or boil them. They're great boiled and sliced into salads, mashed into a creamy side dish, or layered into casseroles and gratins. Since Yukon Gold potatoes are a bit waxier than your typical mashing potato, they hold up better. This means you'll have some tasty chunks to enjoy! I love a good potato salad, my personal favorite comes from Kuji Asian Grill here in Woodland. Their recipe is a secret, but here's one I found that comes pretty close… just skip the carrots and toss in some bacon bits, or customize it however you'd like!
Gold Oak Mandarins:
This week you received either Tango or Gold Nugget mandarins. Do you notice a difference? I find the Gold Nuggets have the best texture, while the Tangos tend to be a bit sweeter. Both are juicy with a rich citrus flavor! Perfect for snacking or adding a bright citrus kick to salads, desserts, or savory dishes. Grab them while you can! They come from Gold Oak Ranch, a farm built on a 20-year partnership between Jose Luis Melendez and David Scheuring.
Egg-Cellent News!
We're happy to announce that our egg waitlist is officially clear! You can now add our farm-fresh eggs to your deliveries. We recommend locking in your subscription now! As the summer heat kicks in, egg production naturally slows down and the waitlist will return. Don't miss your chance to get your hands on our oh-so-famous eggs!
Sauteed Escarole with Garlic
Prep time: 5 mins | Cook time: 12 mins | Servings: 4 people
Ingredients:
2 hds of escarole, trimmed and leaves cut in half lengthwise, washed well, patted dry
2 tbsp olive oil
2-3 cloves garlic, thinly sliced
Juice of half of a lemon
Kosher salt
Pepper
Instructions:
1. In a large skillet, heat oil over medium. Add escarole and cook until you see it starting to wilt and cook down, about 5 minutes.
2. Add in your salt, pepper, and garlic. Toss gently and cook until fragrant and lightly golden, about 3 minutes more. Then add in your lemon juice, tossing again.
3. Cook escarole until tender, about another 4-5 minutes. Serve warm.
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