Friday, December 30, 2011

Putting the seed in the ground

Everyone was working hard to help get our first seed in the ground, it's looking great.

Metal recycled

We filled an entire roll off bin with metal we found on the property. Good for recycling bad thinking that many people thought it was ok to dump here.

I hope that's over with.

30lbs of happiness

Today we are putting our first seed in the ground. This Soil Builder Mix from Peaceful Valley will help build our nitrogen and make our soil plantable for our summer crops.
It's a beautiful thing.

Thursday, December 29, 2011

My neighbors

> Don't think we will have any complaints if we decide to throw a party.

Thursday, December 22, 2011


Our favorite tomato from last year.

Good thing I have a few seeds left. Baker Creek is not offering it this year. I'll have to grow out my stash for my seed bank and grow for production again in 2013.

Tuesday, December 20, 2011

Farm Box Contents- this weeks's offerings

Butternut Squash
Red Cabbage

Farm Boxes are $30 and we are currently on a biweekly schedule. All produce is organically grown and within a 300 mile radius. When you purchase a farm box it not only helps small farms and businesses but it helps keep your food local.

There is more info on our site @

Saturday, December 10, 2011

Friday, December 9, 2011

Work Day Tomorrow - Saturday December 10 @ 9:00 am

Many hands make light work, come down and there is plenty of work for everyone.
If you are coming down Willow go North on California Ave and drive past the barricade to the farm entrance that will be on the right hand side.

We look forward to seeing you there!

What to wear/bring

For your safety and comfort it is important to bring certain things when participating in a work day.

  • Closed-toe shoes or boots
  • Hat and sunscreen
  • Water bottle and snack
  • Recommended: long sleeve shirts and long pants
  • Favorite tool or tools
  • When bringing children to the farm please read and abide by: Children on the Farm
  • If you are under 18, bring a signed volunteer liability waiver. Adults can bring one or sign at work day: Farm Lot 59 - Volunteer Liability Waiver.

Thursday, December 8, 2011

December 8th, 2011

Butternut Squash and Cheddar Bread Pudding

Butternut Squash and Cheddar Bread Pudding

Adapted from:

Serves: 3-4

Preparation Time: 2 hours

1 pound peeled seeded butternut squash, cut into 1-inch cubes (about 3 cups)

1.5 Tablespoons olive oil, divided

3/4 teaspoon coarse kosher salt plus additional for sprinkling

4 large eggs

1 cup half and half

3 Tablespoons dry white wine

3/4 teaspoon Dijon mustard

1/2 day-old baguette (do not remove crust), torn into 1-inch pieces (about 2.5 cups)

1/2 cup chopped shallots (you can use leeks or onion here too)

1 bunch Kale, ribs removed, kale coarsely chopped (or ½ pound braising mix)

4 ounces extra-sharp cheddar cheese, coarsely grated

Preheat oven to 400°F. Toss squash with 1 Tablespoon oil on rimmed baking sheet. Sprinkle with coarse salt; bake until squash is tender, turning with spatula occasionally, 20 to 25 minutes.

Whisk eggs in large bowl. Add half and half, wine, mustard, and 3/4 teaspoon coarse salt; whisk to blend. Add baguette pieces; fold gently into egg mixture. Let soak 30 minutes, stirring occasionally.

Meanwhile, heat ½ Tablespoon oil in large pot over medium-high heat. Add shallots and sauté until soft, stirring frequently, about 5 minutes. Add kale; cover and cook 2 minutes. Uncover and stir until kale is wilted but still bright green, about 5 minutes (kale will be a bit crunchy).

Reduce oven temperature to 350°F.

Generously butter 8x8-inch square baking dish. Using slotted spoon, transfer half of bread from egg mixture to prepared baking dish, arranging to cover most of dish. Spoon half of kale over bread. Spoon half of squash over bread and kale; sprinkle with half of cheese. Repeat with remaining bread, kale, squash, and cheese. Pour remaining egg mixture over bread pudding.

Cover bread pudding with foil. Bake 20 minutes. Remove foil; bake uncovered until custard is set and bread feels springy to touch, about 20 minutes longer.

Preheat broiler; broil pudding until cheese browns slightly, about 2 minutes. Cool 5 minutes and serve.

Tuesday, December 6, 2011

Farm Box Contents

Tomorrow's box has:

Braising Mix (I hear this is a mix of kale and other leafy greens, I'll be interested to see)
Butternut Squash
Maybe some Broccoli
Celery Root

Chilly chill

Cold enough to kill the bananas but I think they will come back.

Monday, December 5, 2011

Upcoming chicken drop-off locations

A message from our chicken farmers. They will be at our pick this Wednesday. You do not have to be a member of our CSA to purchase chicken. Contact Heather directly to place your order. 

Hello everyone!  I hope you had a great Thanksgiving and enjoyed some local food, I know we did!  We will be coming to your areas for drop-offs this coming week at the following locations:

We are now attending the Farmers Market at the Grove School every Saturday from 8am to noon.
Come check it out at 11126 Iowa Street, Redlands 92373.

Long Beach:
We will be at the CSA pick-up for Long Beach Local on Wednesday the 7th from 5-6:30pm.  That spot is located at Bella Cosa; 3803 Atlantic Ave. Long Beach 90807.  We will not be offering cut-up birds at this pick up, only whole.  We process the birds Wednesday morning and there simply isn't enough time to cut-up and package in time to make this drop-off so all birds at this location will be whole.

We will also be at Colorado Lagoon Park on Saturday the 10th from 2pm - 2:40pm.  We will be in the parking lot off Nieto Ave, inside the park.

Our final Long Beach drop off is at Scherer Park on Saturday the 10th from 3:15pm - 4pm.  We will be in the very north parking lot off East Del Amo Blvd.  This parking lot is just north of the tennis courts. 

Meet us at Memorial Park off Indian Hill on Saturday the 10th at 10am.  We will be in the circular parking area near the big flagpole.

We are often at home and available for you to come pick up your chicken.  Please email me to make an appointment. 

Please make certain that you arrive within the posted times for each location as we are not able to stay late.

Place your order as soon as possible to make certain you get your chicken before we sell out.  Make certain you tell me which drop-off location you will be attending when you respond to this email or fill out an order form on our website: .

Thanks to all of you for your continued support!

Heather Fikel
New Frontier Family Farm

P.S.  As some of you have no doubt noticed, this email is coming from Heather, not Dave.  Dave was having a hard time keeping up with the emails we were getting... basically he was awful at returning emails as some of you may have experienced.  I have banished him back to being the muscle of the farm while I handle the paperwork side of things.  I hope I can keep up!

Saturday, December 3, 2011

I ain't even got the right #

This was one heck of a week. Sometime Monday the hawks got 3 of my hens. There were feather poofs by the willow tree, the coop and in the driveway. Sorry girls. I rigged some shade cloth to give them more protection. Plus when it rustles in the wind its spooky. I can't wait to get my new coop built. Total protection and on wheels. I need it up and running by February so I can put my new flock out safely. Need to build that brooder box too so Jennifer and the girls can raise their baby chicks. So many things.
Then on Wednesday night during the insane wind storm my greenhouse was destroyed. Total destruction. I used it already for 2 years at another growing ground but over there it was protected by a few buildings and a nice big eucalyptus tree. Here it was wide open, it never stood a chance. But it was not staked down either so who knows. We all talked about doing it but nobody did so, we all suck. Its ok, we can build another one. I just need it built by February so I can get my starts going. I mean the whole point is to grow stuff. Everything else is just bonus.

Plus side to the week is there are some grants popping up and some great opportunities for us to get out and spread the good word. I made some banners to help find us. The construction happening on California Ave has no end in sight so please give yourself some time to get lost. The only way to get to the farm is come up on Willow, go past the barricades and pull in the double gate on the right. Parking is to the left by the mailbox. 

Speaking of mailbox. Is there anyone out there with a little time and some creative energy? I would love a new mailbox. Something fun and that goes with our logo.  Wilson signs is making us a really awesome sign for the entrance and I think the mailbox needs to step up its game.

So that's week # 3 on the farm. Its not easy folks but it sure is amazing.

See you on any of our workdays. You don't need to call or email just come down. Its best if you show up at 9 and work until we break for lunch. That way we can all start a project together and either finish it or get to a good stopping point. 

Thanks so much-

Thursday, December 1, 2011

Wednesday, November 30, 2011


Support urban agriculture through your tax deductible donations

Howdy Long Beach Locals,
We would like to invite you to join Long Beach Local as a paying member. Your $25 tax deductible annual membership fee will help us to continue to bring local sustainable agriculture to the city of Long Beach. Long Beach Local depends on your membership in order to be able to fulfill our mission, In return you will receive 10% off our Farm Stand and be the first to get invited to our special events. 
Buying direct from our farm eliminates the inefficient transportation of food thus making it possible to distribute fresh and pesticide-free produce year round. This consumer is also supporting ethically and responsibly raised products as well as a sustainable lifestyle. We are creating an urban/ rural connection within our local community.

2011 has been a wonderful year and we know 2012 is going to be even better. Submit your $25 membership fee or any amount before December 31st for a tax-deductible donation and come visit us on the farm.
You may mail membership dues to:

Long Beach Local
2076 Eucalyptus Ave
Long Beach, Ca 90806

Happy New Year!
Sasha Kanno and Farm Lot 59

Sunday, November 27, 2011

Friday, November 25, 2011

Greenhouse part 3

The replacement panels have been installed, the doors are on and the greenhouse is ready for irrigation. Today was another beautiful day for working on the farm. Thank you Andy and Craig.

Thursday, November 24, 2011

The Shed

It's on it's way to resurrection. Thanks Mark and the rest of the guys, much appreciated!

Wednesday, November 23, 2011

Red Garnet Yam and Leek Frittata

Serves: 4-6
Preparation Time: 1 hour
3 tablespoons Extra Virgin Olive Oil
2 large yams or sweet potatoes, cut in half and thinly sliced
2 medium leeks, thinly sliced
4 cloves garlic, finely chopped or grated
12 extra-large eggs
1/3 cup milk or half-and-half (eyeball it)
A splash of hot sauce
Salt and ground black pepper
1/2 cup shredded white sharp cheddar cheese
1/2 cup (a couple of handfuls) flat-leaf parsley leaves, chopped

Preheat oven to 400°F.
Heat a 12-inch, nonstick, oven-safe skillet over medium-high heat. Add oil, potatoes, leeks and garlic, and cook until the veggies are tender, 6-7 minutes.
Beat eggs together with half-and-half, a splash of hot sauce, some salt and pepper. Pour the eggs in the skillet over the filling. Using a spatula, raise the cooked egg off the bottom of the pan, allowing more of the still-liquid eggs to settle on the bottom of the pan.
When the frittata has set, sprinkle the top with cheese and transfer to the oven. Cook for 10-12 minutes until top is deep golden brown. Remove and let stand 5 minutes. Garnish with parsley, cut into wedges and serve.

Today's Farm Box

Happy Thanksgiving. Today's contents are:

Butternut Squash
Sweet Potatoes

Have a great holiday and make some delicious food to share with you family!

Friday, November 18, 2011

So far so good.

Looks like the electric fence is working. Girls on the inside, coyotes on the outside.
Good job chickies.

Saturday, November 12, 2011

Greenhouse part 2

It was a little muddy but great weather. Not hot, just right for working hard.