This Weeks CSA Share

Here is what we are eating this week

Bok Choy
Young Chard
Meyers Lemons
Kale
Sweet Potato
Eggplant
Fuerte Avocado
Head Lettuce
Bunch Parsley
Candy Cane Beets
Low Heat Jalapenos

Beets and Sweets Recipe
This recipe for Chioga “Candy Cane” beets can easily be modified. If we had carrots in the share this week, they would definitely find their way in here as well. We have done this recipe and added bacon. We have also made a similar Beet and Sweet recipe with Meyer lemon Honey and Dill!

Sweet Potato and Kale Hash with a Fried Egg on top!!

Quick Pickle Jalapeno Recipe
We bought these jalapeno seeds as “Coolapeno” Supposedly, these peppers are the lowest heat Jalapeno available. I can certainly say that these peppers aren’t actually cool. But compared to some of the jalapenos we have grown, they are extremely mild in heat. We have been halving and removing the seeds. Then we use them just like a mildly spicy red or green bell pepper.

Fuerte Avocado is not nearly as common in the stores as Haas. I am glad we were able to get

Bok Choy….We made a simple sauce with one Meyers lemon, soy sauce and pepper. Put a little oil in the pan, start turning the Bok Choy over while drizzling sauce over it. When you think its half way done, cut the heat, slap a lid on it. If you want to get a little fancy with the sauce, you can add things like honey, fresh ginger or powder, crushed peppers, fish oil, cilantro etc….

Beet green recipe

I started out trying to make Babaganoush. But after roasting three small eggplant, in the oven, the flesh of the fruit shrank to the volume of less than 1/2 a cup. Still craving a creamy dip, we found a dusty can of chick peas in the back of the pantry. Roasted Eggplant Hummus

These Meyers Lemons are special. We can buy organic, local lemons from Blue Sky Ranch almost anytime. Meyers have a season. And it is upon us. These fruit are getting harder and harder to find in the store. I saw some at the Barrons Grocery Store in Alpine today. But they were small and kind of old looking. They also were not organic.

 

This Weeks CSA Share 11/15/2018

Lets get technical! We tilled another unit of earth this week. This space will hold five, 4ftx93ft beds. Each bed runs 4 irrigation tubes with 9 inch spacing. That is 372 linear ft of vegetables per row. That adds up to 1,860 linear ft of veggies! per unit. Times that by 4 units total and that makes us a farm that has the capacity to run 7,440 linear ft of vegetables at once. Times that by 3 crops per row per season and our farms max annual capacity is 22,320 linear ft of organic produce.

Meet your salad mix this week. Red Romain. Red Sails lettuce and Heirloom spinach. We threw in a bit of Arugala too.

Check out the baby carrots growing along side the lettuce. This is a wonderful sight for a grower. Space and water are the most valuable resources in farming. We employ companion planting wherever we can. This is an example where it worked out splendidly. As soon as the lettuce is pulled, the carrots can continue to maturity.

Here is what we are eating this week

Watermelon Radish

Black Radish

Tomatoes

Kale

Bell Peppers

Summer Squash

Salad Mix  (Remember to was your salad mix well. We only field rinse all veggies)

Persimmons

Red and Purple Potatoes

Brussel Sprouts

Small eggplant

The share was a little light this week. It will be light next week also. The quantity of summer produce is slowing down and the fall produce is just getting started. We are experiencing what is called “shoulder of the season”. Share will start to get heavier in a few weeks. I have not had a farm carrot in two months. I cant wait till we start harvesting those in a few weeks.

Roasted Brussel Sprouts with Tomatoes

Mashed Potatoes with Kale

Mighty Amaranth!! This our first year having amaranth around the farm. It has been a pleasure. Aside from being beautiful and magestic, they are just good company to have around. And when their cycle is complete, and their seeds are swollen, the chickens have a feast.

Hey everybody, we love it when you bring paper bags in good condition back to the drop off site so we can reuse them.

Also, don’t forget to tell all your east county friends about our farm stand in Alpine.

https://healingfromthegroundup.org/farm-stand/

This Weeks Produce Share 11/01/2018

Here is what we are eating this week….

Hachia Persimmons. These Need To Get Soft Before You Eat Them!

Butternut Squash or a hunk of Sweet Pumpkin   This recipe is somewhat detailed. There are easier versions online. There are also recipes for squash tomato pasta sauce. Butternut and this Pumpkin are interchangeable in any recipe. If you want to sweeten up the soup, blend in some Hachia Persimmon and top it with pomegranate

We get a handful of amazing Pomegranates this week

Bok Choy

Lemon Verbena Herb There are so many uses for this plant. We smash up a few leaves and put it in our water. The flavor is soo pleasant. Some people make a house cleaner with it. It goes well in fruit salad. And it is a good substitute for lemon grass in soups and curries. If you want to save your Lemon Verbena, sit the bunch of herbs on the butcher block for a few days. It dries easily.

Parsley  We made a Tabouli Salad with Farrow, Lime, Oil, Balsamic, Tomato, Parsley, and Zucchini this week!! Yum.

Massive amount of Tomatoes.

Lots of Limes Check out some of the Herb and Lime Ice Cubes Online. Lemon Verbena and Lime Loooove each other in an ice cube. I suggest the recipes that use an infusion tea of lemon Verbena.

Dyno Kale

Radishes

There are a lot of starter plants going in the ground this week. We should get some lettuce very soon. Spinach is right around the corner. Lots of beets, carrots, kohlrabi, cauliflower, dill, coriander, sprouting broccoli and especially sugar snap peas in the ground now. I am very looking forward to the snap peas. They are always a crowd pleaser.

This Weeks Share 10/3/2018

According to my favorite tree in all of Alpine, it is now, officially fall. And that’s good enough for me. Time to plant broccoli and all that other wonderful green stuff we have been missing. Thanks for the heads up dead tree! We shall be dining on Bok Choy, Microgreens and Romanesco Broccoli in no time.

Between the giant red Amaranth and these Sunflowers, you are never alone in the garden.

Blank slate….77ftx4ft of Alpines finest sandy, clay loam amended with worm castings, compost, kelp, rock dust, two smidgens of love, an ounce of hope, two tablespoons of gratitude, a swear word or two, three tears and a “woohooo!”, upon completion. Over the years, it has become abundantly clear to this farmer why he is not living in a mansion and driving a Ferrari. For good and for worse, this fecund and fertile lump of infinite earthy potential moves my gut and my heart like no bag of money ever could! So there you go.

I am so happy about this years tomato crop. We have had some good years in the past. But, we have gotten our ass kicked more times than I care to reminisce. I used to talk up the tomato crop and all the stuff I was doing to ensure that we would have a good crop that season. This year, I said nothing. This year was a good year. The tomatoes are just now peaking. Get ready to do some canning or freezing. Because, this weeks bag is loaded with tomato fruit. The image above is an heirloom called, Black Krim. Everyone got at least two in their share this week. She is sweet, smokey and salty. She is art in motion and music to my ears.

In all this summer heat, we finally got a small patch of lettuce to come up. Thanks for your patience. Honestly, We were going through lettuce withdrawls. The heads are small and a little bitter. But they are lettuce from the farm and they are good.

Here is an awesome line up of 8 recipes for Chile Poblano. We had a great year with Poblanos. They are going to be around for months still to come. We have stuffed them. We have sauteed them with eggs. But, We are looking forward to using a couple of these new recipes this week.

Limes are Back!! These are coming from our old growing grounds at Blue Sky Ranch. We are so pleased to still have access to the wonderful fruit being grown there. We also put a few Blue Sky Ranch Tangelos in the shares this week.

Here is the list of what is in the bag this week

Purple Basil
Butternut Squash
Chard
Kale
Parsley
Hungarian Sweet Peppers.
Poblano Peppers
Red Romain Lettuce
Summer Squash
Massive amount of tomatoes
Lots of limes
Bell Peppers
Japanese Eggplant

Secret Spot #39 at Alpine Ranch

In case, you don’t know, or can’t remember, here is exactly what the broad side of a barn looks like….Can you hit it? Of course you can. Appreciate Yall!
You got the best food coming out of East County, if not all of San Diego. You got this. We got this. Have a great week!

This Weeks Produce Share 9/13/2018

Cucumber
Summer Squash
Carrots
Mix of Three Hot Peppers…(Fresno Chile, Jalapeno and Cayenne)
Orange
Bell Pepper
Eggplant
Russet Potato
Long Beans
String Beans
Tomatoes
Kale
Basil
Lemon Balm

Long Beans and Green Beans are one of the stars this week.

Braised Long Beans with Tomato and Garlic

During the Summer, Kale gets a bit tough and mildly bitter. But it still one of the most nutritious foods on the farm. And there are good ways to use it. We tend to stay away from making raw salads with it right now. But as chips and in a soup, kale is good to go.

8 Kale Chip Recipes

If you find yourself needing a quick way to use up most of your CSA share in one big recipe, this time of year always calls for three different crowd pleasing favorites.

A chicken soup can easily use almost everything up in this share. Google is your friend. Just google “chicken soup” and then start adding items from the share behind it. Or do like we do and just chop everything up “except maybe the orange and the cucumber” boil it with with a whole chicken and spices. A curry can even be a little easier. Once again, aside from the cucumber and the orange, these items are all digs for a curry. Just grab a little jar of curry paste and a can of coconut milk on the way home, and you have something healthy and super fresh to dig into all week. And remember, basil and lemon balm love curry. The lemon balm mimics lemon grass quite well.

Also, make yourself cucumber orange salad

 

 

 

 

 

This Weeks CSA Share 8\16\2018

Here is what we are eating this week!

Your weekly vitality kit from the farm in Alpine!


Mixed Cucumbers  Cucumber Raitha Recipe


Bell Peppers Stuffed Bell Pepper Recipe


Tam, No Heat Jalapeno. Yes, this is one of the new “coolapenos” it has 1/3 the heat but all the flavor. Impress your friends with your jalapeno eating skills.


Fresno Chile   (HOT!)


Stuffed Baked Zucchini Blossoms


Cherry and Heirloom Tomatoes


Lemon Verbena and purple Basil  (We put a handful of Lemon Verbena and Basil in our water bottle every day)

Chard Lentil and Swiss Chard Soup Recipe

Kale Kale Chip Recipe

Carrots


Eggplant

Russet Potato

Valencia Orange

Here are two recipe suggestions for this week. Try going to google and typing in eggplant, bell pepper, carrot, potato, tomato, chile Curry. You will be surprised to find that there is a curry for at least half of the ingredients in this weeks share. Remember the Cucumber Raita recipe we posted with the cucumbers? That goes wonderfully with a warm vegetable curry. Lemon Verbena makes a wonderful substitution to lemon grass. It goes well in almost any curry!

The second recipe suggestion for this week is Ratatoulie

Enjoy!!