If you took a moment to look back and contemplate every peak experience you have ever felt that was influenced by rain, could you hope for anything other than that rain for this moment? For this place. Our space?
A couple years ago, we had a two day storm. It was the biggest of the year. I came outside during one of the downpours and I saw this little hummingbird out in the open. She was just getting pelted by rain. 2 hours later, there was a brief break in the rain. She was still right there. Waiting for the next downpour I presume. I never tried to figure out what was going through this birds little brain. All I know is that she was fearless in her resolve. It was as if she was saying to all creation “Screw it. Just let it rain!”
I have been participating in an intention operation to manifest some rain. I am quite familiar with art and practice of manifesting . I just realized that what I have not done this time is take on this little birds attitude. And drop the the doubt and negativity about the process and just say “screw it. Let it rain!”

I don’t usually quote Clint Eastwood. But when I do, it is this cool thing he said:

I don’t believe in pessimism. If something doesn’t come up the way you want, forge ahead. If you think it’s going to rain, it will.

I absolutely love this quote. Thanks Mr. Eastwood. You must be pretty smart


summer squash

bell peppers

hungarian sweet peppers




salad mix



white potatoes



 Grilled Mixed Sweet Peppers

Cantaloupe Salad With Basil and Mozzarella

1 medium cantaloupe, cut into 1 inch cubes
10-20 leaves of basil,  (reserve a few whole leaves for garnish)
10 green olives, sliced
1/4 red onion, thinly sliced
1 cup fresh mozzarella balls, sliced into quarters
1 1/2 tablespoons olive oil
1 tablespoon red wine vinegar
2 tablespoons lime juice, from 1 lime
Salt and pepper to taste

In a large bowl, toss the cantaloupe, basil strips, olives, red onions and mozarella balls together. Lightly dress the salad with a long pour of olive oil and even longer drizzle of red wine vinegar. Toss with the lime juice. Generously salt and pepper the salad and taste.

This salad is great straight away but even better chilled for a few hours before serving, to allow the flavors to really meld.

Fish Fillet With Tomato Squash and Basil

Best Jalapeno Recipes Ever I can’t get over the peanut butter stuffed chocolate jalapeno!

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Well number 5 is getting a new pump. Woohoo! This is good.

Last week, we said there was chard in the box. There was not. It was shorted at the last minute. Thanks

Here is the list for today’s CSA.




green onions

red potatoes

lettuce mix

mexican squash

new type of cucumber.





white nectarine.


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passion fruit


red leaf lettuce

baby squash







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Thank you. That we still have enough water in the aquifer to keep the crops and trees refreshed.

 Thank you. For successful deer fences.

Thank You. for good weather. Not too hot. Not too cold.

Thank you. Ag supply, for extending credit this year.

Thank You. You know who. For flats of heirloom tomato starts donated after deer decimated the first crop of tomatoes.

Thank you Tim at Ramona Organics. For trading some of your best crates of peaches for our lemons.

Thank you. Local pollinators for doing such a good job after the beekeepers removed their boxes and relocated to irrigated land this season.

Thank you. Local Harvest and Farm Bureau for all the referrals.

Thank you. Amazing CSA hosts. For offering your homes every week.

Thank you volunteers. For putting your love into action through your work for the farm.

Thank you members for embracing the goodness and the bounty as well as the bad. For pulling out that bunch of chard with new excitement. As if it were the first time.

Thank You! Thank you! Thank You! Thank! You! Thank! You!


mongo big peaches
young sweet carrots
bell peppers
big bunch of basil
mexican squash
passion fruit
romaine lettuce
persian cucumbers

This young man shows us how to eat passion fruit. Apparently, there are no normal people who upload videos on how to eat rare fruits.


And in case you missed it, here is our friend from a few weeks ago. Showing how to eat a sapote


Black Bean Lettuce Wrap Featured Image

Black bean and summer squash lettuce wraps


Spinach and avocado peso pasta :substitute chard for spinach”


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This Week’s Box 06/28/2014

Here’s the list:

persian cucumbers
cactus apples
baby carrots
white and red potatoes
zucchini and yellow straightneck squash
green onions

One of our members shared a tip for keeping farm fresh baby carrots firm. If you cut off most of the greens, you can just drop the carrots “root first” into a glass of water for about an hour before eating or refrigerating. Even if the carrots are already rubbery, they are still alive, so putting them in water will firm them up in an hour or so.

​They are heeeeeere! I will spare the images of the carnage. The Deer did cause quite a bit of damage.

So, what do you do when deer start sneaking into the gardens and orchards at night?

​You take your manager of unwelcome guest services on a camp out until a proper deer fence is erected.

It took 4 days of doing regular work as well as working on the deer fence project and camping out at night. The fence is finally erected.  The deer left the garden alone with no one guarding last night. I love my bed. More than I ever knew.

I think the peaches are pretty awesome.

The oranges are super sweet.

How to eat cactus apples

How to eat a sapote I think this woman is actually pretty hilarious because it hard to tell if she is trying to be funny or not. And that can be very funny.

No lettuce this week. Can you guess why? Lettuce will be back next week. Along with strawberries. and maybe, just maybe our first taste of tomato. Ooooh?! Nice.

Peach and Swiss Chard Smoothie 

If you are vegan or vegetarian, you might not want to look at the next recipe. It has bacon. No judging please.

Grilled Peach Rainbow Chard and Bacon Salad

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This Week’s Box 06/13/2014

We are now selling 1 dozen eggs and organic hand made soap through the farm store!!

The List

purple cabbage
green onions
baby beets
a few strawberries
white peaches
armenian cucumber
salad mix
baby squash with blossoms
chard or kale
5 backyard eggs in a paper bag

Meet Jewel,

She is an amazing friend and a beautiful person. The organic soaps she makes by hand are are as unique and  wonderful as her one of a kind spirit.

Her products not only nourish the body, they also support ones intention to have a connection to the real people who are behind the products that are most intimate to us. Like food and body care. Enough said?

From Coconut Milk,  Lemongrass bars to Super Moisturizing Hemp Soap,  Jewel has stocked us with 5 kinds of hand soap. Here is the store preview link so that you can get more details on each of these new products.

The store opens for placing an order the day after your last pick up and stays open all the way up until Friday at 5pm. You can get to the store through this store link or by logging into your account.

Thanks to Suzanne Walker in Jamul and the Psalter family in San Diego, we finally are able to put together enough product to offer eggs in the store every week. We will sell them for 5 bucks a dozen. After having real eggs from happy birds, it is hard to go back to store bought. Just this morning, I went to crack an egg on the edge on the pan. I must have forgot who’s eggs I was working with, because I had to hit the thing three times before I hit it hard enough to break the egg. I tossed the shell into the empty compost bucket. The empty shell alone hit the plastic bottom of the bucket, and made a loud thud with the sound and force of a golf ball. Too funny!

Grilled Peaches with Cinnamon Honey Butter


Looks good with mint garnish. Basil garnish ought to do the trick though.

Squash Tacos with Avocado Yep! We got that.

Cabbage and Egg Stir Fry 

Cabbage Beet Tangerine Slaw 
2 cups shredded cabbage
9 ozs beetroots (cooked, canned would work)
tangerines pink grapefruit
2 tsps olive oil
1/2 tbsp honey
10 fresh Basil Leaves (chopped)
 kosher salt
1/4 cup sunflower seeds (roasted, kernels)

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This Week’s Box 05/10/2014

The list

red bell pepper
large persian cucumber
head romaine lettuce
bunching onions
loose beets
new white potatoes
small but very tasty early peaches
sprig of rosemary

The journey of a peach begins with a blossom. It might involve a boy and a girl and a dog. A dusty backyard and a basket of impossible spheres of adoring jubilance. “Are these for us?”, was not the natural question. For in our prayerful attention to the dusty, fuzzy, heavenly orbs, the ideation of no tomorrow, manifested into “celebrate now!

These parsnips showed up on our doorstep early yesterday morning.

Mr Nate has been volunteering with us at least once a week for over a year. In that time he has taken some of his knowledge gained here, and applied it toward creating an impressive urban garden in his large back yard in Ocean Beach.  Earlier this week, Nate mentioned that he had a bumper crop of parsnips and that he was going to pick them on Friday and drive them all the way out to lakeside just to donate them to the CSA box for this week. I said wow Nate, that is a long way to drive for just parsnips. Well, he did. And these are not just parsnips. These are some real beauties. Some time soon, I would like to do a post on service. Nate will definitely be in that post.

Root Vegetable Medley A la Blue Sky Ranch

Harmony came out to the farm yesterday to work on the farms new website with the recipe pages. Before getting to work, We decided to throw 4 different veggies and an herb from this weeks box into the oven and see what came out.

We started with lemon, parsnips, beets, new white potatoes, bunching onions and rosemary. All of these from this weeks box.

We cubed the veggies and then made the dressing by adding 1 cup olive oil, 1 tablespoon honey and about 10 leaves of rosemary from the stalk. Then Blended for 30 seconds.

Poured the dressing into the bowl of cubed veggies and stirred well.

Baked at 400 degrees for 45 minutes. Took off the top for 5 minutes and set to “broil” for the caramalized effect on top.

Viola! Ate a bowl of this with a piece of “Bread and Cie” olive and rosemary bread.

Cucumber Salad With Feta Cheese, Cucumber, Red Bell Pepper and Onion

1/2 small cucumber, peeled, halved and seeded
1/2 medium red onion, very thinly sliced
1/2 teaspoon coarse kosher salt
4 cups torn romaine lettuce
1/4 pound feta, preferably French goat’s-milk feta
2 tablespoons best quality olive oil
1 tablespoon balsamic vinegar or red-wine vinegar
Coarsely ground black pepper 

#1 Thinly slice the cucumber halves. You need just 1 cup. In a bowl, combine the cucumber with the onion and sprinkle with the salt. Mix, then let sit for 15 minutes.

#2 Meanwhile, put the romaine in a large salad bowl. Break the feta into small (1/2-inch) pieces and drop them into the bowl. Gather the cucumber and onion in your fist and squeeze out any excess moisture. Scatter them over the romaine. Sprinkle the oil and vinegar over the salad. Grind pepper over top and then mix the salad gently so that you dress it without mashing the cheese to bits.

Volunteer Work Party Is Next Week!

It’s time for our quarterly Volunteer Work Party! Join us at the Farm for a morning of projects, sun, and refreshments. Come socialize with other members and the farmer while you roll up your sleeves and make your mark on our little CSA.

The event begins at Blue Sky Ranch at 9:30am and ends around 12:30pm. Please wear closed-toed shoes (no sandals!) and bring a hat. Our well water is some the best tasting water right out of the tap – just remember to bring some sort of drinking container with you!

All ages welcome. This won’t be back-breaking work, but be prepared to get your hands dirty. Light refreshments will be served toward the end of the event.

Please RSVP for detailed directions to the farm.

Here is the Facebook Event Link

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