April 27th, 2026 Newsletter

BOX CONTENTS FOR WEEK OF APRIL 27 - MAY 3:

1 lb Leeks

0.50 lb Baby Arugula

1 bu Nantes Carrots

1.25 lbs Bella Roja Potatoes

1 bu White Spring Onions

1 lb Red Leaf Lettuce

Farm Notes:

NOW OPEN: Winters Farmers Market

We're back! Join us every Sunday in Downtown Winters. Come hang out, support local farms, and stock up on your goodies for the week!

LOCATION: Downtown Main Street between Railroad & 1st Street

DATE & TIME: Every Sunday 9am-1pm (April 26th-October 25th)

Exciting/New in your box this week:

Yellow Spring Onions: Recipe linked below!

While these may look like white spring onions, they're actually yellow! Before peeling/cleaning, the outer skin has a light yellow hue that darkens as they mature. Flavor-wise, the difference is pretty subtle. It's mild, slightly sweet, and super smooth with no harsh bite. Great raw in salads or as a topping. They cook down really nicely too! Whether roasted, grilled, or sautéed, they get soft and bring out their natural sweetness. Don't skip the greens either! They're just as tasty, with a fresh crunch that works in soups, salads, stir-fries, or anywhere you'd use scallions.

Red Leaf Lettuce:

Tender, frilly leaves with plenty of nooks and crannies for catching dressings. It has a fresh, slightly bittersweet flavor. Similar to romaine, but softer and more delicate! Use it in salads, layer it into sandwiches, or toss it with a simple vinaigrette.

Bella Roja Potatoes: Recipe linked below!

These thin-skinned, creamy potatoes are perfect for potato salads or roasting with your favorite herbs. Red potatoes are a good source of antioxidants but keep in mind that most of the vitamins and minerals are found in the skin, so leaving it on helps retain its full nutritional value!

Arugula:

Arugula has a bold, peppery flavor with a noticeable bitterness that sets it apart from milder greens. It's sharp, with subtle mustardy and nutty notes that add depth, especially alongside rich or savory ingredients. Arugula works well both raw and cooked. Use it in pasta, salads with olive oil and lemon, blend it into pesto, scatter it over pizza, or layer it into sandwiches and wraps. I recommend you lightly sauté it with garlic and olive oil, the leaves will soften while still keeping that signature peppery kick!

Leeks:

Leeks have a mild, slightly sweet flavor that's way more delicate than onions or garlic. The entire thing is edible, though the white and light green portions are the most tender and flavorful. Once cooked, leeks turn soft and silky. They bring a mellow, savory sweetness to dishes without being too overpowering. They're perfect for soups, stews, braises, and broths. Leeks really shine in classics like potato leek soup, quiches, sautés, and stir-fries. These leeks are ideal for roasting or grilling. Their mildness also makes them an excellent choice for raw preparations like salads.

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. Tip: Don't toss the carrot tops! They make a great pesto, like this one from CSA member Frances Kellar.

White Calla Lily

Riverdog Farm, Certified Organic by CCOF. Perfectly shaped, ivory-white petals are a sight to behold and make for stunning, long-lasting cut flowers. This variety really is the crème de la crème of the calla world, just waiting to bring a touch of elegance to your home. As we enjoy the warming days and gentle rains, these beauties thrive. Loving plenty of water and basking in the hot, sunny heat.

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Spring Onion Home Fry Tacos

Prep time: 30 mins | Cook time: 30 mins | Servings: 4 people

Ingredients:

3 spring onions or 5 scallions

3 tablespoons extra-virgin olive oil

Kosher salt

1 pound red potatoes, scrubbed and cut into ½-inch chunks

2 teaspoons ground ancho chile

8 small corn or flour tortillas

5 ounces cotija cheese, crumbled (1/2 cup)

Salsa, sliced jalapeño and lime wedges, for serving

Instructions:

1. Trim the onions and cut the white parts off the green stalks. Dice the whites and thinly slice the greens.

2. Heat the oil in a large nonstick skillet over medium-high heat. Add the diced spring onion whites. Season with salt and cook, stirring often, until softened and lightly browned, 2 to 3 minutes.

3. Add the potatoes and stir to coat with the oil, then sprinkle with the ground chile and a generous pinch of salt. Stir again and spread in an even layer. Add ½ cup water and cover. Cook, stirring once or twice, until the potatoes are tender and browned and the water evaporates, about 10 minutes.

4. Meanwhile, heat the tortillas on a comal, skillet, or over the open flame of a gas burner on medium-low heat until browned in spots and pliable, about 45 seconds. Stack in a clean kitchen towel or foil and wrap.

5. Taste the potatoes and season with more salt if needed. Divide among the warmed tortillas and smash gently. Sprinkle with the cheese and sliced spring onion greens, then top with the salsa and jalapeño slices and squeeze lime juice on top.

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