By Geena
Hello all! My name is Geena and my first blog post is an introduction to myself :) I grew up in Forest Knolls Ca and spent a lot of my childhood on/around ranches in San Geronimo valley where my mother also grew up.
I went to college at Oberlin in Ohio and returned to california during the first summer during covid. I studied Archaeology and Geology in school, and hadn’t intended to become a farmer, however when my summer field school plans fell through I got my first job at Star Route Farms, and then a year later at Little Wing Farm in Point Reyes. I have found that while I am no longer in the world of archaeology, all land here has a history that is easy to observe if you know what to look for. In addition, much of the knowledge and practices in farming have been passed down for 10,000 years.
When i’m not farming, I spend a good chunk of my time knitting while I rest, or working on a sewing/painting project. I love hiking in West Marin and visiting friends who live along the coast and in the greater bay area. I also love to poke around at garage sales and thrift stores which is something my dad and I often did together when I was younger.
CSA barn hours:
Summer: 2:30-6:30 pm (starts the week after daylight savings in March)
Winter: 2:30-6 pm (starts the week after daylight savings in November)
Pick List:
Eggs
Red Gold New Potatoes
Alto Leeks
Parade Scallions
Rhonda Beets
Yaya carrots
Hakeuri Turnips
Polaris Fennel
Dark Star, Cocozelle, and Yellowfin Zucchini
Mideast Peace and Silver Slicer Cucumbers
Farao Green and Emiko Napa Cabbage
Gypsy Broccoli
Old Growth Palm and Rainbow Lacinato Kale
Champion Collards
Ruby Red Chard
Lettuce
Regiment spinach
Basil, Parsley, Cilantro, and Dill
Tea Blends and Ground and Whole Chiles (Please bring your own containers!)
Sonora wheat flour and wheat berries
Pick your own flowers and herbs
Saltonstall Olive Oil (Please bring your own jars!)
Starts available in the shade tunnel (Please only take starts from area in between the two signs!)
Ultimate Zuchinni Bread, from smittenkitchen.com
2 cups (13 ounces or 370 grams) grated, packed zucchini, not wrung out, grated on the large holes of a box grater
2 large eggs
2/3 cup (160 ml) of a neutral oil (I use safflower), olive oil, or melted unsalted butter
1/2 cup (95 grams) packed dark brown sugar
1/2 cup (100 grams) granulated sugar
1 teaspoon vanilla extract
1 teaspoon fine sea or table salt
1 1/4 teaspoons ground cinnamon
1/8 teaspoon ground or freshly grated nutmeg
3/4 teaspoon baking soda
1/2 teaspoon baking powder
2 cups (260 grams) flour
2 tablespoons (25 grams) raw or turbinado sugar
Heat oven to 350 degrees F. Lightly coat a 6-cup or 9×5-inch loaf pan with nonstick spray. Place grated zucchini in a large bowl and add oil, eggs, sugars, vanilla, and salt. Use a fork to mix until combined. Sprinkle cinnamon, nutmeg, baking soda, and baking powder over surface of batter and mix until combined — and then, for extra security that the ingredients are well-dispersed, give it 10 extra stirs. Add flour and mix until just combined. Pour into prepared loaf pan and smooth the top. Sprinkle with the raw or turbinado sugar — don’t skimp. Bake for 55 to 60 minutes, until a toothpick or tester inserted into the middle cake but also into the top of the cake, closer to the dome, comes out batter-free.
Let cool completely in the pan. Leave in pan, unwrapped, overnight or 24 hours, until removing (carefully, so not to ruin flaky lid) and serving in slices. Zucchini bread keeps for 4 to 5 days at room temperature. I wrap only the cut end of the cake in foil, and return it to the baking pan, leaving the top exposed so that it stays crunchy.