This Weeks Share 5/9/2019

Here is what we are eating this week

Red Russian Kale

Eureka Lemon

Fat Sweet Carrots

Spring Onions

Purple Cauliflower

Rainbow Chard

Small Bag of Arugula

Loose Red Lettuce Mix

Green Romain Lettuce

A Couple Beets with greens

Lemon Verbena

Lemon Verbena makes an extraordinary all natural cleaner.

Lemon Verbena makes a good substitute for Lemongrass in a curry or an Asian soup.

Its as calming as Peppermint as a hot tea. We like to crush the fresh leaves and keep them in our water bottle throughout the day.

Roasted Purple Cauliflower

White Bean Carrot and Kale soup Yum!! Put a couple spring onions in there. You will be glad you did.

Farm Stand will be closed today and tomorrow. We will definitely be open next week if weather permits.

Have a great week!

This Weeks CSA Share 5/2/2019


Good Morning!

 


One member commented that the bags this week looked like there was soil at the bottom and fresh veggies were just growing out of the top. Spring greens certainly are about as fresh as it gets!

The cauliflower and the red Romain is a new addition to the shares this week. We have for you an Asian cauliflower lettuce wrap recipe that you might find helpful. You also might like the coconut curry lettuce wrap. We harvested more Brussels sprouts leaves for you this week. I just want to remind you that they can be used for anything collard greens are used for. They are a bit more tender than collards. They will not need as long of a cooking time. There are a handful of recipes out there for Brussels sprouts leaves specifically. We suggest using your favorite Brussels sprouts recipe. Our last bowl of Brussels greens consisted of firing up a cast iron skillet, adding coconut oil, whole mustard seed, sun-dried tomato bits and finely chopped Brussels leaves. Stirred that for a few minutes, splashed about an ounce of good beer over the greens, turn off the pot, put on the lid and let everything steam for 5 minutes. Served over a bowl of rice and eaten with chopsticks was very satisfying! I probably ate half of mine that night. Warmed the rest of the rice and greens in a bowl the next morning, fried an egg and plopped it on top of the greens for a quick breakfast.

Swiss chard pesto pasta

Here is the list

Carrots bunch
Eureka lemons
Cauliflower
Celery
Red Chard
Brussels sprouts greens
A healthy amount of both red and green Romain lettuce

*Make sure to take extra care cleaning the red Romain and the Brussels sprouts leaves.

I wanted to say a few things about the farm stand. Its been going absolutely great. Whether you are a CSA member in North County Coastal or an avid Alpine based farm stand shopper, the success and the benefits that the stand brings to the energy and vitality of the farm should make you happy to know that you are a part of what is happening with local food in the Alpine community. The best way I can describe the dynamics as they are is that we cannot do the farm without the support of the CSA customers. But the extra energy and the valuable interaction with the Alpine Community through the stand is making the farm better so that we can offer a better CSA.

Some of you have been with us long enough that you know our farm used to attend the local markets. For a small farm, doing markets is a huge endeavor that requires fees licences, permits inspections. To attend a single market requires one long day of harvesting and packing. The next day, you load everything into a car and you drive to the market to sell your wares. All the while hoping that the plants back at the farm are doing ok. After the market, you pay your fees and your percentage to the market manager, itemize everything you sold and head back to the farm to unload equipment and the vegetables that didn’t sell. We don’t do farmers markets anymore. Mainly, because for a small farm, doing a market takes up so much time and energy for so little pay, that it just isn’t kind to the farmer or the garden. All those markets closed down a long time ago anyway. Kensington, Lakeside, Julian….all closed for one reason or another.

After 2013, we have done nothing but restaurants and CSA. One thing I always missed about the markets was the face to face interaction with the loyal and enthusiastic locovores of the community. That interaction is one thing the farm stand is bringing back. Having neighbors visit the farm two days a week has been one of the best things that could have happened here. Seeing neighbors walking up the street toward the farm stand on the old Alpine Ranch, pushing their strollers with their dogs in tow has been a sight for sore eyes. It just makes sense to do things this way. The feedback has been extraordinary. When we started the stand a few months ago, I was really surprised to see that the vegetables I thought everyone liked were not nearly as popular as I would have expected at the stand. And things I thought weren’t as sought after would fly off the table. The instant feedback has been so valuable.

Another huge benefit to having the market at the farm is that we don’t have to over harvest. We pick a small amount. And we pick more as the produce sells. Some days the farm stand is slow. Instead of twiddling my thumbs in a parking lot in the city, I can play with Tocayo,  plant tomatoes, feed the chickens, work on irrigation or whatever is needed. It’s truly been a blessing.

Alpine internet consists of a sign on a fence or a tree. Its effective. People show up. They call. Eventually, we had to take down the signs. Too many folks were telling their neighbors and friends. We couldn’t keep up. We’re reverted back to to the thing we were in the beginning. A little food speak easy between neighbors and friends.

 

This Weeks Share 4/25/2019

Above is a sneak preview of this weeks Vitality Kit!

Last weeks CSA was a little disappointing for me. The two most important things to me is that the share was smaller than usual. And we did not get a newsletter out. I always tell people that there will be times we don’t get the newsletter out. It was a busy week last week. We had extra duties. Plus, Rachel was out of town most of last week. We had some new members get their first share last week. I just wish things might had gone smoother. Now, we are back on track. I really like the looks of our share today!

 

Here is the list

Carrots

Russet potato

Bunch wild arugula

Some giant lemons

Radichio

Red and Curly kale bunch

Red and Iraqi chard bunch

Big head of red leaf lettuce

Spring onions

Bunch baby beets

Small bag broccoli

Medium turnip

Why baby  beets you ask?? Well, this time of year, the soil is warm enough that we do not have to start the beets in the greenhouse. We can direct seed them in the rows. When you direct seed, you sow more seeds than you need in order to not have gaps in your row. When the plants get big enough, you thin out a portion of the plants in order to give each beet the room it needs to grow. That is how and why we end up with baby beets.

We would like to suggest a roasted root vegetable dish for this weeks share. Here is a basic recipe posted in the NY Times
The recipe is simple and easily altered.

If one intended to keep things simple this week, they might make a big salad with Arugula and Radichio. Then they might make a nice pot of cooked garlicky greens with the chard and Kale. The rest of the items appear to qualify for the veggie roast. Except maybe the broccoli. But broccoli is an easy one. It’s just my opinion. But if eggs could choose their favorite vegetable and cheese, it would be Parmesan and broccoli of course!

Have a great week.

 

 

Farm Stand Open 4/12/2018


FARM STAND IS OPEN …..FRIDAY—2:30pm to 5:00 pm  SATURDAY—-9:30 to 2:00pm

Here is what we will be harvesting this week

Iraqi Chard Bunch 2.00

Spring Onions Bunch 1.50

Eureka Lemons .50 Each

Six Packs of Farm Fresh Eggs 3.50

Carrots Bunch 2.00

Black Radish Each 1.50

Arugula Bunches 1.50

Rhubarb Chard Bunch 2.00

3 Kinds of Kale Bunch 2.00

Broccoli Bag 3.00

Cabbage Head 3.00

Brussel Sprouts Leaves Bunch 2.00

Green and Red Head Lettuce 2.00

Spring Salad Mix with Edible Flowers Bag 3.00

This Weeks CSA Share 4/11/2019

Take a good look at the above image of tomatoes. Close your eyes and hold the image in your mind and say YES! You’re looking at a picture of a single weeks haul of tomatoes from the best tomato year the CSA ever had. Following that season, we had a couple disappointing tomato years. Then, we had a couple average years. Last year was a pretty good year even though we were late getting planted. For those two bad years after that first bumper tomato crop, I fervently and passionately gave a weekly play by play on the progress of the seasons tomato crop. As if somehow my display of concern and intention could somehow magically put sauce in your freezers or canned fruits on the shelves. Now, don’t think we didn’t have tomatoes. We did. But the work and time in didn’t match the output. My feeling is that if you aren’t complaining about what to do with all the tomatoes in your CSA bag by late August, I’ve failed. You see, to me, an overflowing tomato harvest seems to represent everything magical, jubilant and bountiful about the summer season. They are voluptuous and generous. A fat beef stake tomato symbolizes the image of cups running over.

A tomato starts off as a wee yellow flower. After a visit from a bee or two it gives way to a little green marble. The stem above the marble then grows hundreds of tiny clear hairs. These are called Trichomes and they have a very important job in protecting the plant. At the end of each of those glossy strands forms a tiny ball of essential oil. Within the essential oils are constituents that deter pests, and help resist disease. Eventually, the stem, leaves and fruit are covered with these essential oils. They form a barrier to bacterial, fungal, and viral infection in addition to trapping water and reducing evaporation. How thoughtful, wouldn’t you say?

Now, there’s one more likely constituent suspended in that mysterious essential oil on the end of the trichome. And that constituent has properties that impart a particular intoxicating effect on human beings. This particular action I am describing hasn’t been exactly proven scientifically. But I have it on good authority that this “Ambrosia Fragrante De Tomates” manifests a maternal and almost hypnotic affect on humans of the gardening type. Granted, I cannot prove these things I am telling you about. I can say this, I knows what I knows.

So for those of you who are new to the CSA, If you don’t hear much talk about the tomato progress in the next few months until July, Its not because we aren’t fully engaged in tomato projects. We’re not just engaged, we’re in undivided and attentive service. My PC doesn’t do Emojis. But the heart one goes here *

There are a lot of green things in this weeks share. Lots of salad Chard and Kale

When the shares are greens rich, I always try to remind folks about making pesto with chard and chips with the kale. To simply saute all these greens might be kind of tough for some.

I think this bunch of Brussel sprout leaves is going to fun to cook with. https://www.foodnetwork.com/healthyeats/in-season/2015/06/market-watch-brussels-sprout-leaves

We made our bunch of Brussel sprout leaves the same way I make our Brussel sprouts. Chopped and sauteed with garlic and tomato with a little Parmesan and a shot of wine or beer if you have it. I expect that any Brussel sprout recipe will convert just fine. Enjoy

Here is the list…

Eureka Lemon

Bunch Carrot

Russet Potato

Ruby Chard

Spring Onion with glorious greens

Curly Kale

Brussel Sprout Leaves

Lemon Verbena

Broccoli Sprouts

Lil Gem Lettuce Heads

Salad Spring Mix with edible flowers.

Here is a Quiche we made about two weeks ago. It did have turnips and they were wonderful. Unfortunately, we didn’t get turnips in the share this week. The quiche did have broccoli, spring onions, carrots and chard. All of which are in the share this week. Like soup, quiche is a great catch all meal for using as many vegetables as possible in one dish. These days, google is so good with finding recipes that all one needs to do is type in the list of vegetables they might like in the dish and then just type “quiche” at the end. Try it. You’ll see!

Sunday projects yesterday. Have you noticed the days getting bigger and longer? Don’t you just love love this side of the equinox?

Farm Stand Is Open This Weekend. Rain or shine!

Good morning. It’s supposed to shower on and off a few times tomorrow morning. But, considering that we were not open last week, we will stay open for regular hours today and tomorrow.

 

As you can see, we have an abundance loose leaf and head lettuce.

We will also have:

Beets
Carrots
Spinach
Arugula
Fat turnips
Fat Kohlrabbi
Red Radishes
Green onions
Kale
Broccolini
Snap Peas
Chard

And More!!

Farm Stand hours are 2:30 to 5:00pm Friday

9:30 to 2:00pm Saturday

Hope to see you there!!

This Weeks CSA Share 2/7/2019

Carrots
Red, Russet and Yellow potato
A few Sprigs of fresh Dill
Cherry Belle and French Breakfast radish
Italian “Dino” kale
Broccoflower
Swiss chard
Small bunch of parsley
Loose leaf Iceberg lettuce
Loose blend of 4 lettuce varieties with edible Calendula added for visual “bling”.

It’s not the biggest share of the year. It isn’t the smallest either. This weeks share is super fresh and full of vitality.

Grandma used to buy only iceberg lettuce. When I was a kid, it seems like that was all there was to choose from in many grocery stores. Iceberg, straight home from the store in its tight plastic mesh wrapping was not visually impressive. I remember having to peel off the first few outer leaves and throw them away due to their extreme limpness.  Indelible in the senses is a feeling of repulsion at the sight of the oxidative rust that would form on the areas where the bleach white lettuce ribs had cracked for some time. My grandma’s idea of dressing was Best Foods mayonnaise. Go ahead. It’s okay to cry. I know I did a few times. Toppings included one of those light pink tomatoes. Chopped up and hard as a rock with the faintest expression of the remembrance of a semi good yet still mostly nominal tomato that I might have had once from a time before. I could go on.


This is organic Iceberg growing on our farm. Iceberg is a completely different entity when grown with care and intention. We have been harvesting the dark green outer leaves every few days in order to keep her from heading. some of the outer leaves are larger than a hand. We packed the loose outer leaves in your share in a way that the the leaves were not bent or damaged. We know they will make a great salad. But we think you will find them possibly superior to Romaine as a wrap. These leaves don’t just wrap. They roll!

This winter, I met the real Iceberg! And now, the world spins a little more smoothly. Its never to late to change the memories of the past with our choices and actions of the present.

We grow many varieties of vegetables that you cannot find in stores. They might not grow as fast. Maybe they are not suitable for shipping or whatever. It is important that everyone remember that we are not just growing food to be rebellious to the conventional food system or to be sure that our food has no chemicals. We are not simply doing this to adhere to the ideal of keeping things local or  just to promote community for that matter. And we certainly aren’t doing it for the money. Remember also, that we get to eat food that 99.99 percent of people cannot get if they tried. Imagine if you got to visit Noah’s ark. But you only visited the first floor. That’s what you get at the grocery store. First floor produce. I want to visit all 4 floors. I want to experience strange beasts of vegetables.

This weeks salad mix consists of 4 varieties. Red Oakleaf, Black Seeded Simpson, Lil Gem and Rouge. All 4 of these varieties are strangers to the grocery store. Welcome them. Know that you are eating a strange, over extravagant, fragile, misunderstood or simply forgotten beast of a vegetable.

As you all know, it rained most of last week. Veggies love the rain. But the splashing under their leaves makes them extra dirty. We wash off most of the dirt after harvest. But we only field wash. Please take a little more time to was the veggies this week.

Thank you.

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.