Teixeira Cattle Co. beef.
Little Red Hen bread .
BlissRiver Organics elderberry syrup.
Kacey Cakes gluten free treats
Tiber Canyon olive oils.
Central Coast Catch will be taking the winter off. Contact Jo for more info on her CFS (
[email protected] ).
THIS SATURDAY AT THE STAND
Jennifer from The Vreamery will have her dairy-free cheeses.
Shannon and Justin from MicroCosmic Organics will be offering their organic microgreens .
Nelson and Christina from N.14th Wild Bread Co will have their freshly baked breads.
WHAT'S IN THE HARVEST BOX THIS WEEK
Grown on our farm using organic farming methods:
salad mix, carrots, English peas, Brussels sprouts, delicata squash, fennel, bok choy and spinach..
Kiwis from Mallard Lake Ranch in Nipomo...pesticide free.
Mandarin oranges from See Canyon...pesticide free.
English "shelling" peas. You need to remove the peas from the outside pod and then enjoy the peas raw in a salad or lightly steam or saute. Let the kids "shell" out the peas...they'll have a good time and probably eat most of them before they finish...not a bad snack!
Use the
fennel bulb as you might use an onion...cut up the white bulb portion and add to a stir fry...it will give you a mildly, sweet licorice flavor. You can also use the white bulb portion to make a salad by finely shaving and adding to salad greens.
An easy recipe for the
baby bok choy:
Cut the heads lengthwise in half or quarters(depending on original head size)and thoroughly rinse with water to remove sand.
Place in skillet with a small amount of water, heat water to a boil, cover with a lid and "steam' for a few minutes until slightly softened.
Drain off most of remaining water, add finely chopped garlic and onion, salt and pepper ( optional--soy sauce, chili flakes, or ginger ) and a little olive oil.
The
delicata squash is sweet and delicious and easy to cook. Slice the squash in half lengthwise, remove the seeds, season with a little olive oil,garlic and salt and pepper, place cut side down in a roasting pan, cook at 400 degrees for about 20 minutes until soft, you can eat the whole squash...skin and all.
Another way to cook the Delicata is to make "squash rings". Cut into 1/2 inch wide rings, scoop out the seeds from the center, brush on some olive oil and sprinkle on a little seasonings, spread out on a cookie sheet single layer, roast in the oven until the rings become brown and crispy...the kids will think they are onion rings!
What to do with this week's
Brussels Sprouts...roast them whole by covering them in a little olive oil and garlic powder and putting them single layer on a roasting pan in the oven @ 400 degrees until they are light brown on the outside. You can add a little Balsamic vinegar before you roast them if desired. Or steam them whole until tender ( don't over cook them as they can become strong flavored and bitter ).
SWEET & SOUR BRUSSELS SPROUTS from Bon Appetit web site:
Pre-heat oven to 400.
2 1/2 lbs brussels sprouts-cut in half lengthwise, toss with 3 TBS olive oil salt/pepper. Roast for 20-25 min, tossing halfway. Cook until softened and cut sides are brown.
Whisk 1/4 cup red wine vinegar, 3 TBS sugar, 1TBS fish sauce, 1 TBS soy sauce, 1 TBS olive oil in a large bowl. Add brussels sprouts to vinaigrette.
Top with 2 TBS unsalted roasted pumpkin seeds(pepitas), 1 tsp finely chopped fresh rosemary and 1 tsp Aleppo pepper or 1/4tsp crushed red pepper flakes.
PRODUCTS AVAILABLE AT OUR STAND FROM OTHER FARMERS AND BUSINESSES:
Springville Ranch "Grass Fed" Ground Beef ..for sale in frozen 1 pound packages
Custom canned Premium Albacore caught by Wayne and Diane Moody of Arroyo Grande. Check out their website at EatAlbacore.com for more info on their sustainable fishing methods, their history and recipe ideas.
Medjool Dates from Christina and Robert at the Flying Disc Ranch located in Coachella Valley ( near Palm Springs ).
"Artisan" breads from "Little Red Hen" Bakery every Tuesday and Friday and N.14th Wild Bread Co. every Saturday.
Goat cheeses from Drake Farms in Southern California...apricot and honey, jalapeno, herbs de Provence, and garlic and onion flavors.
Heather and John Teixeira bring their locally raised beef cuts to our stand every 1st and 3rd Fridays of each month. Sarah and Ryan from Beewench Farms brings their frozen chickens every 2nd and 4th Friday.
Almond Brittle from Paso Almonds of SLO...freshly made each week by Rusty and his crew.
Bone Broth made with BeeWench chicken bones and organic vegetables.
Sierra High brand Lavender and White Sage essential oils.
Vegetable and herb starts from The Transitions Mental Health Growing Grounds of Santa Maria...pesticide free!
