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KQED Television 3pm Today… Nourish
If you get a chance take a look at the film ‘Nourish’ that will be shown later today at 3pm. Parts of this film about local organic food were taken at Eatwell Farm. I know it will be preaching to the converted but I believe it is well done.

People getpassionate about the pasture raised eggs but over the past few month when we have not had any flour to sell boy have I heard from you!
All I can say is that now we are back in action. On Thursday I picked up the seed cleaner from Tierra Vegetable in Santa Rosa with whom we own it. On Friday afternoon Ramon got to work cleaning the wheat.
I then spent Friday evening milling the flour. Tomorrow we will be talking about our wheat program and sampling out pancakes at the Farmers Market in the Ferry Building at 10am. Please come say Hi and keep me company on a wet Saturday morning.

This Week’s Box (November 3rd-4th)
Heres what we hope to put in your box this week (November 3rd and 4th). Please note that this list to subject to change, for any variety of reasons. Its best to read the Todays Box post next week to know for sure what we have packed for you.
The items are listed in the order in which they should be consumed. Enjoy!

Note: There may be some last minute changes due to weather, maturity, etc. Most items are picked the day before delivery. We will post an updated list of each days box contents on Wednesday and Thursday mornings!

Cherry Tomatoes: These oh-so-delicious little treats are a welcome addition to any green salad, pasta salad, or as a quick snack. These are from our transitional fields and are not certified organic. Please contact us with questions about transitional produce & organic certification; were happy to explain how we keep the items separate. We finally entered our third year of transition to organic on our leased piece of land well be able to have the parcel certified Nov. 2010! Never store in fridge to maintain great flavor and texture. Keep them on the counter and eat soon.
Roma Tomatoes: These are from our transitional fields (see above) and are not certified organic. These are plum tomatoes that are perfect for sauces and salsas. Store on counter (never in fridge!) and eat soon.
Dill: This wispy and fern-like herb has a soft and sweet taste that will lend flavor to salad dressings, fish, and even cabbage and tomatoes! Always add at the end of cooking as heat will destroy the delicate flavor. Store in fridge in plastic and wash only before using.
Arugula: From our transitional fields and is not certified organic (see tomatoes above). This popular, tender Italian green packs a slight bite with nutty undertones. Divine! Store dry in plastic bag in fridge. Wash well before eating, & remove all yellowing leaves & stems before cooking. Spin or blot dry.
Romaine: We hope you enjoy this crisp, fresh romaine! It is from our transitional fields (see tomatoes above) and is not certified organic. Store in plastic bag in fridge and wash before consuming.
Spinach: From our transitional fields (see tomatoes above) meaning it is not certified organic. May be muddy. To clean, first rinse quickly to remove mud chunks. Then fill up a bowl with cold water. Remove leaves from stems & all yellow leaves. Put in water, swish, & let soak for 5-10 min. Lift leaves out of water, rinse & blot/spin dry. Use the discarded water for your houseplants! Store in plastic bag in fridge.
Chard: These big, beautiful leaves are so delicious and tasty! It is a cousin of the beet and the crinkly leaves are gorgeous steamed or sauteed until bright green. Remove the leaves from the stems, but make sure to eat the tasty stems too. The stems will need to be cooked a little longer than the leaves. Store in plastic in fridge and wash well before use.
Green Beans: These tender wonders are from our friends and neighbors at Terra Firma Farm in Winters. They will last longer if kept dry in a plastic bag in the fridge. Eat quickly best when used within 4-6 days. How to use: Snap off tips before eating and wash well.
Summer Squash This is the last of it for the year. Summer squashcan add a special something to any saut, soup, or bread. Store in plastic bag in fridge and wash before consuming.
Green Cabbage: This is the first of our fall crop and it is yummy! Cabbage is wonderful because it cooks quickly, is versatile, and tastes so good. Store in fridge and wash well before use.
Leeks: These large alliums are rather mild in flavor and simply melt to perfection when sauteed. Use in soups, stir-fry, or in place of onions in other dishes for a delicious and more subtle flavor. The green tops are great for making stock! Store in fridge and wash very well before using.
Apples: These are organic and of the Fuji variety from our friend and neighbor Greg at Coco Ranch near Davis. Keep in the fridge or on the counter (depending on how you like to eat them) and wash before consuming.

Dear CSA Members,
I am excited to let you know Drinkwell is now available with your box delivery!(If you are not familiar with the soft drink we produce here at Eatwell please read the description below.)To start we are keeping the ordering process very simple. Please call or email me with your order by 4:00 on Monday the week of your delivery and we will add it on as an extra.I will process these orders separate from the farm products; therefore I will need credit card information, your delivery location and day.My email isdrinkwellsofters@gmail.comor call me at 530-554-3971.
With your CSA delivery you can order Drinkwell for the special price of $4.00 per bottle, with no bottle deposit (at the market we sell Drinkwell for $5.00 plus a $1.00 bottle deposit).Please returnyour bottle with your boxes each week so I can keep this low price; you can put the empty bottles into the egg coolers.

Bottle content is 500-ml/16 oz,minimum order is 4 bottles but you can mix up the flavors however you like.The flavors are:
Lavender Lemon Verbena Rose Geranium Rosemary

Drinkwell Softers Lacto-Fermented Soft Drink With Living Probiotics
Drinkwell Softers are made with fresh organic flavor ingredients from Eatwell Farm, St. Benoit yogurt whey (our source of lacto-bacillus), Organic cane sugar and a pinch of French grey sea salt.The live lacto-bacillus convert sugars into lactic acid and CO2, making Drinkwell mildly effervescent and naturally low in sugar.Unlikesoda,we do not use artificial ingredients for flavor, color or preserving, and no carbonation is added.The sugar content is less than of what is typical of commercial soft drinks.Drinkwell Softers are naturally high in probiotics, digestive enzymes and electrolytes, packaged in returnable glass bottles, and locally produced; a softer choice for our bodies as well as the planet!The clean, crisp flavors are delicious on their own, but also make fantastic cocktail mixers.Enjoyed by adults and children alike.

Eggplant: These are absolutely gorgeous! The best way to draw out bitterness is to cube it & cover with a lot of salt (in a bowl). Let sit for 20+ minutes. Wash off salt & saut or otherwise cook. Store in fridge crisper for best results.

Asiago Almond Green Bean Casserole
This is my alternative to traditional Thanksgiving green bean casserole and I hope you enjoy it as much as I do!
1 lb fresh green beans or haricot vert
1 tbsp extra virgin olive oil or safflower oil (best not to ever heat olive oil, but I like a splash for taste)
2 tbsp minced shallots
1/3 cup finely chopped red bell pepper (optional–adds great flavor and color)
1 tbsp all-purpose flour

1 cup toasted slivered almonds
Trim green bean ends and snap in half, wash, then steam in large saucepan over 1 inch boiling water until tender about 10 minutes. Heat oil in saucepan over medium heat. Add shallots (and red pepper if including) and cook until starting to brown about 3 minutes. Sprinkle flour until combined, Whisk in sherry and milk, bring to a simmer, whisking constantly. Reduce heat to med-low and simmer, stirring often until thickened and bubbly. Remove from heat, stir in cheese, salt and pepper. Spoon over green beans in shallow baking dish, mixing in 1/4 of the toasted almonds. Dress the top with the rest of the almonds and serve immediately. If making ahead, can be kept warm and heated in the oven as the flavor really sets in.
Recipe by Liz Young, CSA Manager

Creamy Spinach Feta Dip
This easy and delicious dip is a favorite in my home~ Truly a dairy-lover’s delight!
1-8oz carton plain yogurt (greek style or strained is best)
3/4 cup crumbled feta cheese

1 clove garlic, crushed and finely minced
1 1/2 cups finely chopped fresh spinach (or if you like it really green, use more!)
1 tbsp minced fresh dill
black pepper to taste
Drain as much liquid as you can from the yogurt and use paper towel to soak it up, letting it stand at least 5 minutes. In a bowl (or food processor) add cheeses, sour cream, and garlic and mix until smooth. Spoon in yogurt and stir in spinach, dill, and pepper. Serve with pita chips or fresh or roasted veggies. Yum!

Wash and dry the arugula. Put it into a salad bowl. Heat olive oil in a skillet, and add leeks and a pinch of salt. Sautee for a few minutes, and add the apple slices. Saute a minute more, and then add enough vinegar just to cover the apples. Lower the heat, allowing the apples to absorb the vinegar, and for the rest to reduce a bit. While still hot, pour the apple mixture over the arugula. Add the nuts, and cheese if desired. Finish off with a touch of walnut oil, and salt and pepper.A salty or pungent cheesecan be added if desired.
From member Alix Wall, submitted Jan. 2008

I know many are asking where the crop is… It is a disappointment and we are hoping to take another look when the soil dries out next week.
If you recall back to the wet and cold spring we could not get any plants until the end of May. We took a gamble and planted three weeks late. The weather stayed cool through June, particularly at night. The crop is not as uniform in the field as we normally get. The last time we harvested we saw many plants with barely formed potatoes, others with a couple of large ones, rarely were any plants with the nice potatoes we have come to love and expect.
So I suppose I’m trying to break this as gently as I can.. There will be very few sweet potatoes this season, if any. I have to remind myself that regular potatoes had an incredibly good year. We have lots of spinach and other fall crops so our Eatwell Box is delicious and bountiful.

Nigel Walker and the farm crew welcome you to our farm in Dixon California.
We deliver boxes of fresh, organic produce to Davis, San Francisco, El Cerrito, Vallejo, Alameda, Emeryville, Oakland, Berkeley, San Rafael, Mill Valley, Sacramento, Vacaville, Lafayette, San Leandro and Castro Valley!

Pumpkin Harvest Party/ New Chick Meet and Greet – October 10th, 2010

Videos of the Farm
Voted Best Local Produce Delivery Service/CSA in 2008 (SF Bay Guardian Best of the Bay)