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!!

Ready Set………CORN!!

We started with a sweet corn. These transplants should be ready in a month. Next week, we will direct seed  an indigenous, yellow Mexican corn.

Here is our first pickling pickle. We also have Armenian, slicing, Persian and and lemon cucumbers in the new stages of growth.

Check out the pole beans in the south garden!!

Carrots are here to stay for a while. Yaay!!

The tomatoes are doing great. We have about 175 plants in the ground. At the least, we will have a decent year for tomatoes. I feel confident enough in there they are at to make that prediction. We could actually have a stellar year if things go well.

Tomorrow, you will get some microsquash with blossoms. The basil is here to stay. It is going to become a staple from here out. I am going to cut some kholrabbi for everyone. And I can say that we WILL have lettuce tomorrow. Not a lot. But we will all get a head. Last week we all went without lettuce. We had an issue with rabbits making it through the fence. Sadly, we lost most of our lettuce. Its coming back now.

We will send out a full list tomorrow.

This Weeks CSA Share 6/21/2018

Nothing says summer solstice like fertile and bulging poppy pods. Pretty soon, these pods will harden and turn brown. At the top, just under the skirt, holes will open up like windows to a spaceship. Then, during the first of the heavy onshore winds of summer, the pods will dance and sway as their axis begins to tilt enough for hundreds of seeds to begin spewing forth upon the garden floor.

And that pretty much sums up summer for you in a nutshell. Or should I say, “in a poppy pod”?

Here is what we are eating!!

Carrots are finally here!

Pickling Cucumbers

Potatoes

Valencia Oranges

Kale

Beets

Basil

Spring Onions

This weeks list is short, but the portions seem big. The bags were on the heavy side.

We don’t grow scallions. We grow the seeds used for full sized onions. We harvest them early while the bulb is small and the greens are sweet. There are green, bunching onion seeds out there. We don’t think the flavor of those match the sweetness and complexity of the early harvested full sized onions.

Quick and easy pickle recipe

The pickle cukes can be eaten raw guys. They have a full cucumber flavor. We have more exciting cucumbers on the way.

Have a great week.

This Weeks CSA June-14-2018

Good Morning. Here is what we are eating this week.

Zucchini  “NEW”

Lil Gem Lettuce Head

Wild Arugula

Bunch of Parsley

A few Potatoes

Golden Nugget Tangerines

Carrots “NEW”

Dinosaur Kale

Beets

Green Bell Pepper “NEW”

Basil “NEW”

Swiss Chard

Baby spring Onions “NEW”

Cluster of Sunflowers for your table!!

Six Pack of Eggs

Tomatoes are beefing up. Cucumbers, Eggplant, Corn, Melons, Peppers, Squash and all the other summer stuff is coming along. Zucchini and Basil in the box this week. Having those ought to feel a little like summer. Carrots are always a crowd pleaser. We are always glad to have carrots around.

Kale Potato Onion Fritata

We are still putting a lot of chard in the shares. Many of the leafy greens are growing  much better in this new soil. Portions are bigger.

Pureed swiss chard soup

Pureed Swiss Chard Soup

Since our Basil crop is just starting, the portion is small. Might I suggest making a pesto with Chard leaves and Basil? Your pesto will still have that basil kick. You’ll just get a lot more to eat since Chard is abundant in the share this week.

Check out this post about grilling beets. The preparation includes Arugula and Bell Pepper

Don’t forget to cook and eat your bet greens. The weather is not too hot yet. The beet greens are still coming out pretty sweet.

We expect you will enjoy your farm food this week. This week end is supposed to be cooler than usual. We will be taking advantage of the weather to put in some more summer yummies before it gets too hot to plant.

This Weeks CSA 2/17/2018

Good morning. I just want to say again how thrilled we are that you are eating this food. As long as you continue to appreciate and be nourished by our offerings. We are honored to continue to care for it while it grows.

It appears that we have secured a second growing area for our CSA farm. We will be farming at the original location of the Alpine Ranch. George Washington Webb was one of  the original Alpines settlers. He built the Julian-to-Banner Toll Road, which was completed in 1871. A year later, Mr. Webb and his family moved into his “Alpine Ranch”, in what is now called Harbison Canyon. This location was near the new wagon road he was building through Valle de las Viejas and Guatay up to the gold fields of Julian. This road connected San Diego with Julian through Alpine. In 1885, the small community that had grown and prospered along this busy roadway took the Webb Ranch name for their new town–Alpine.

Image result for alpine ca historical images

The current caretakers of the ranch have had 5 generations of their family living on this land. They are working diligently with family, friends, the local permaculture community and the community at large through education and service programs in order continue to make this beautiful piece of land and special part of living Alpine history thrive.

There’s an old olive grove and new citrus plantings.  There’s also an antique well and new permaculture gardens. The property boasts  horse stables and a few charming century+ old farm houses. There’s even an old “what appears to be” Farm All tractor at the entrance that clearly indicates that you are about to enter a magical time capsule.

I think this land will make splendid food for us. From the sandy loamy soil to the deep crystal clean water well. We’re going to be good and spoiled. Pictures will come soon of course. We will definitely be getting as many of you as possible out here for a member work day, once it is up and running.

Here is what we are eating this week

Bunch of Italian parsley
Naval oranges picked off of a terrifying hillside while on a ladder in Hell Hole canyon!
Sweet baby carrots
Giant heads of Romain lettuce
Salad mix with Oakleaf, SalaNova and Red Sails lettuce
Bunch of Cilantro
Head of Cabbage
Chard
Kale
Microgreens mix.  Amaranth, Calendula, Beets, Brassica Mix, Radish
Baby Bok Choy


This weeks star players in the microgreens mix


Oh! Don’t  forget eggs. Everyone got a handful of eggs this week.

Gluten Free Fish Taco Lettuce Wraps
Make sure to add some cilantro, cabbage and shredded carrot to your tacos!

Cheezy Vegan Kale Chips

Image result for kale chips recipe

If you are not a parsley convert yet. Check out these great parsley ideas. If you decide to go with the orange parsley salad, make sure to sprinkle some microgreens on it!

Enjoy!