Tuesday, August 30, 2011

Harvest Dinner - Sept 25th.

On September 25, 2011 T’sSpace in collaboration with Farm Lot 59, Beach Greens and 2cc (2nd City Council Art Gallery + Performance Space) are hosting a Local Community Harvest Dinner.  This event is designed to celebrate the nourishing organic, local food that farmers, gardeners, chefs and distributers bring to our tables and offer an opportunity to educate and empower our community on the importance of eating and supporting healthy, organic and locally harvested food and products.  We hope to provide an opportunity for you to connect with the greater community and with one another in a casual, intimate setting.

We invite you as a Long Beach resident, local organic farmer, community gardener, chef or food provider to join our table.  We ask that you bring a vegetarian dish prepared from your harvest or local organic food provider to serve min 8-10 people, a place card describing your dish and where it came from.  We also invite you to bring surplus organic produce or products from your harvest to share at the Trading Post (a table for people to exchange their harvests & products like sweet potatoes and jam). We are inviting the community at large to do the same.  We want this event to be an experience where people leave feeling empowered to make sustainable choices in their life, form personal relationships with the people who are growing and distributing food here in Long Beach, eat healthy nourishing food and connect to our community.  Feel free to bring materials about your farm, garden or services.

We will share this communal meal, potluck style, at the beautiful art gallery and garden, 2cc located at 435 Alamitos, Long Beach on Sunday, September 25th, 6:30 – 8:30pm.

We will be highlighting participants that provide sustainable food to our tables. If you are interested in speaking please let us know.  Depending on the number of participants we will at the very least make introductions.  Please confirm your participation by September 5th.

To RSVP - send an email to: tanya.quinn@communeloveprosper.com or call: 562.824.0453.

Please share the attached flyer.  We look forward to your participation.  


Tanya Quinn                                                                 
Sasha Kanno
Aliye Aydin

Saturday, August 27, 2011

Good news on the farm front


We made some good headway this week. Farm Lot 59 is back on track with the city. After a few small glitches with some department heads changing guards and some other this and that we are back on top of the pile.

Our lease will go before City Council on October 4th. I have been told that we have 100% approval from Parks Recreation and Marine as well as council so I don't expect any more hold ups.

You are all more than welcome to come to the council meeting. Once I see where we are on the agenda I'll post it.

We might have missed fall planting but its never too early to plan for spring. We will be having an opening celebration sometime in early November depending on when we can get in and get back to work. If you have any suggestions or ideas for the party please let me know. I want it to be a fun one!

Thanks again for all the support. Its been a little while for this to get going but I appreciate your patience and loyalty.

Enjoy the last bit of summer while dreaming of cool season crops. I love stone fruit but I miss my apples. See you all in the fields!

Wednesday, August 17, 2011

Tomato salad with Shiso

Lots of folks only recognize shiso as the garnish on their sushi plate. Its much more than that. It is a slightly medicinal herb and can be used to make mojitos, pesto or this yummy salad.

Recipe take from Gourmet magazine.
  • 3 pounds very ripe assorted heirloom tomatoes
  • 2 cups small cherry tomatoes
  • Fine sea salt to taste
  • 1/2 cup shallot dressing
  • 3/4 cup loosely packed shredded fresh green shiso leaves (about 1 bunch)
  • Cut heirloom tomatoes into small chunky wedges and halve cherry tomatoes (unless very small). Season tomatoes with sea salt and pepper in a large bowl. Toss with dressing and marinate tomatoes 5 minutes.
  • Toss tomatoes with shiso leaves and serve with juices from bowl.

What's in the Farm Box this week?

Lettuce, Zucchini, Cucumber, Tomato, Bell Pepper, Corn, Tatsoi, Cilantro, Mint, Figs, Grapes

Burkart Farms (near Fresno)–Assorted Stone Fruit, Grapes;
Rutiz Farms (Arroyo Grande)–Zucchini, Corn;
Tutti Frutti Farms (northern Santa Barbara County)–Cucumber, Bell Peppers;
Gladys Ave Urban Farm (Long Beach)—Various Lettuces, Tatsoi, Cilantro, Tomatoes;
The Growing Experience (Long Beach): Figs;
Farm Lot 59- Shiso, Cuban Oregano and Heirloom Tomatoes

Going on Vacation? Don't Toss Those Veggies!

Great tips from our friends over at Silver Lake Farms. Thanks Tara and Shelly!

Going on Vacation? Don't Toss Those Veggies!

Summertime is vacation time for many, and clearing out the refrigerator is a pre-vacation ritual in my house. With our compost pile and our chickens, not much food goes to waste. But between our garden and the CSA, I can still find my refrigerator full of beautiful fresh produce just days before I leave town. Lately, I've taken to figuring out ways I can preserve my fruits and veggies for later use. Here are a few tips you might find helpful if you find yourself in the same situation.

Summer squashes, eggplant, peppers, mushrooms, and leeks can be sliced and sauteed in a little olive oil until just tender. When cool, pack them in freezer containers and freeze. Use them later in soups, stews, or as toppings for pizza. Remember, they've already been cooked, so add them toward the end of cooking. Defrost and pat dry before using as a pizza topping.

Corn kernels can be cut off the cob raw or after lightly steaming the corn. Allow the corn to cool before packing in freezer containers and freezing. Use the corn in corn chowder, corn pudding, soups, and stews.

Tomatoes lose their structural integrity when frozen, but they can still be used for tomato sauce. If you don't have time to make a slow-cooked tomato sauce before you leave, peel the tomatoes and freeze them whole. They'll be just fine for sauce when you return.

Berries can be frozen whole on a cookie sheet, then packed into freezer containers and frozen. They'll be mushy when you defrost them, but they're fine for smoothies and for mixing into yogurt or oatmeal. Or use them to make jam or preserves.

Stone fruit should be pitted, peeled and sliced into sections, then frozen on a cookie sheet and packed just like berries. They'll be mushy, too, when defrosted, so use as you would berries.

Turn fresh herbs into pesto and freeze the pesto. Don't add cheese until you defrost it.

Root veggies keep for weeks in your fridge, so carrots, parsnips, potatoes, onions and the like will probably been fine while you're gone. However, sometimes I chop and cook carrots and parsnips in a little broth or water until very tender. When cool, I puree them until smooth and pack in freezer containers. I'll turn these purees into soups when the weather turns cooler.

Of course, you might be able to take some of your fresh produce with you when you travel. I frequently pick green tomatoes from my garden and let them ripen on my trip. I'll eat them days later when they're ripe with some locally-bought fresh bread.

If you're really pressed for time, just pass along your fresh fruits and veggies to to friends and neighbors. Who wouldn't love to get some of summer's best.

Tuesday, August 16, 2011

California Gardens

For those of you that are wondering. Yes, this is the same location as Farm Lot 59. The farm is just one small piece of the entire grounds. When I started pitching the farm concept there were no plans for restoration or to open up this area. Now that we have shed light on the property and brought fresh eyes to to area there are plans for restoration. I am proud to be part of this project and cannot wait until we are on site full time growing produce, flowers, fruit and harvesting eggs for our neighbors. Thank you all for standing by. Soon my friends, soon.

    Major Park Projects Move Forward in Long Beach
Mayor Bob Foster, Councilman Dee Andrews, Councilman James Johnson and the City of Long Beach today announced a creative partnership that will propel forward two major park projects that will enhance recreational activities in dense neighborhoods that lack park space. The 19-acre Chittick Field site near Pacific Coast Highway and Walnut Avenue will be revitalized with the construction of a new sports park with soccer fields, a football field and an all-weather track.
In addition, a parking lot, trail head, trail and overlook will be the first phase of parkspace built on the California Garden site, on Orange Avenue between Spring and Willow streets.
“This is a major win-win for the City of Long Beach,” Mayor Bob Foster said. “These two park projects will not only increase recreational opportunities that are needed in Central Long Beach, but will appeal to all environmentalists and sports enthusiasts no matter where you live in Long Beach."
The City has already secured grant funding through the Los Angeles County Regional Park and Open Space District for a sports park that had been planned for California Gardens, but the site’s hilly terrain and other factors made the project cost-prohibitive.
On Tuesday, August 9, the City Council approved transferring the grant monies that will fund the construction of a sports park at Chittick Field.

For California Gardens, the City has identified funding to construct the first phase of parkspace. Once that funding is secured, this 3-acre project will signal the long-awaited first phase of open space at the 48-acre site.
“Sixty years ago, the City of Long Beach began building baseball fields, and then soccer fields, right here on this very spot. Despite falling into disrepair over the years, Chittick Field remains one of the most used parks in Long Beach,” said Councilmember Dee Andrews, who represents the 6th District. “Now, major improvements are on the way, and these 19 acres are going to be restored to their former glory, complete with modern facilities. Soon these fields will be full of children and adults playing sports, becoming more active, healthier, and enjoying life more. “
The Chittick Field neighborhood has only 2.45 acres of parkspace per 1,000 residents, and the California Gardens neighborhood has only 0.18 acres of parkspace per 1,000 residents. The citywide goal is 8 acres per 1,000 residents.
“The need for recreation opportunities and open space continues to grow in the northern, central, and western portions of Long Beach," said Councilmember James Johnson, who represents the 7th District. “California Gardens is an opportunity to develop over 40 acres of City-owned land into a natural oasis the whole region can enjoy.  The proposed park at California Gardens is located at the highest accessible point in Long Beach, offering a 270-degree view of the Pacific Ocean to Palos Verdes to the mountains and Downtown Los Angeles.  After more than 100 years of City ownership, the time has come to start opening this property to the public to enjoy this natural open space in the middle of our city."


Buena Park FFA Farm Fresh Meat

Please help support Buena Park High School's agriculture program. By purchasing these meat products you are helping them continue their efforts. I visited their facility and I can say that it is what they say it is. All animals are kept in show quality since they are raised mostly for showing at the Orange County Fair. They students hand feed and care for each and every one.

If you are interested in ordering please contact Jessica directly. I will be going down on Wednesday the 24th to pick up my order if you need me to pick up yours too I will be more than happy to do so. You will need to order with Jessica and then get payment to me ahead of time.

Thanks for supporting local!
Jessica Fernandes

Ordering works as follows:

Reply to this email with the cut and quantity of each item you would like to purchase.
Requests for each item will be taken on a First-Come-First-Serve basis so act quickly!

We will reply to your email as soon as possible to confirm your order (or let you know something is sold out – so you can select something else).  If you don’t get around to looking at the order form for a couple of days and fear things may be sold out, just send us an email, and we will be happy to email you an order form with updated quantities.

The Buena Park High School Farm Store hours have changed!  We are now only open Wednesdays from 3:30 to 6:00 PM.

Also, be on the lookout for our Fresh Beef order form coming soon.  We have half of a Steer currently being processed by the butcher, and we will send out another order form soon.

Bone-In Lamb Stew Meat 1 Package 1 Pound $ 8.00 10
Lamb Leg Steaks 2 Steaks 1.5 Pounds $ 10.00 5
Lamb Shoulder Steaks 2 Steaks 1.2 Pounds $ 10.00 5
Lamb Chops 4 Chops 1.3 Pounds $ 12.00 4
Leg of Lamb 1 Package 7.4 Pounds $ 45.00 1
Smoked Bacon - Thin Cut 1 Package 1 Pound $ 5.00 8
Smoked Bacon - Medium Cut 1 Package 1 Pound $ 5.00 4
Cajun Sausage 1 Package 1 Pound $ 5.00 20
Chorizo Sausage 1 Package 1 Pound $ 5.00 19
Hot Italian Sausage 1 Package 1 Pound $ 5.00 41
3/4” Pork Chops - Sirloin End 4 Chops 1.8 Pounds $ 8.00 3
3/4” Pork Chops - Rib End 4 Chops 1.8 Pounds $ 8.00 3
3/4” Pork Chops 4 Chops 1.8 Pounds $ 8.00 3
3/4” Pork Chops - Boneless 4 Chops 1.5 Pounds $ 8.00 4
Pork Shoulder Steak 2 Steaks 1.3 Pounds $ 6.00 22

We also currently have fresh:

Butternut Squash $2 ea
Spaghetti Squash $2 ea
Jalapenos 5 for a $1
Zucchini (large) $2 ea
Anaheim Chilis 4 for a $1
Bell Peppers 5 for a $1
Yellow Crookneck squash $1 ea
Tomatoes 3 for a $1
Nectarines 2 for a $1
Lemons 4 for a $1

Thank you again for supporting Buena Park High School student projects!

Wednesday, August 3, 2011

What's in the Farm Box this week?

This week we are offering and as always eggs are $5 a dozen on a first come first served basis. You do not have to be part of the farm box to purchase eggs. They girls are laying right now but our flock is a bit small these days. I will be increasing our gals as soon as we are back to farming full time. Thanks for hanging in there!

Lettuce, Zucchini, Cucumber, Tomato, Romano Beans, Corn, Mixed Greens, Cilantro, Melon, Raspberry, Valencia Orange.

Lots of cilantro so Aliye is suggesting a cilantro pesto recipe from Allrecipies.com

I made some wonderful Arugula pesto yesterday but can imagine it with cilantro instead. Make it and let us know how it turns out!

Monday, August 1, 2011

Thank you from Wrigley is Going Green

Dear Tree Care Day participants,

On Saturday July 30, we managed to to take care of nearly 150 trees that we had planted back in November of 2007. It was exciting to see all the trees in their various degrees of development.

Of course this could not have happened without the help of over 35 volunteers that we had come out to help on a refreshingly not too hot July morning. Check out the photos attached.

We would like to thank everyone who participated on Saturday: Doug, Juan, Hermilindo, Roberto, Ricardo, Lizette, Anthony, Andy, Mary, James, Stephen, Christopher M., Michael E., Mikelle, Craig, Danny, Vernon, John, Thor, Antonion, Luci, Edgar, Michael B., Salvador, Christopher C., Bryan, Lori, Derek, Efren, Victoria, Jennifer, Samuel, Mike, Melissa, Matt, Robin, Colleen, Dolores and Sasha. If you're name is not here or we misspelled it, we apologize, but are very grateful for your help.

There are a few extra thanks that are necessary:

Colleen McDonald, thank you for the two really great suggestions of people to contact for help. They were both great leads and great help. Also, thank you for bringing out your tools, we are so sorry that you came with three but only went home with one. Maybe people will find them and we can get them returned to you. And lastly, thank you and Joy Mendoza for supplying tickets for the Stearns Musical Group Show that was in the afternoon.

Sasha Kanno, thank you for lending us the tools and the table which were indispensable.

Juan Bucio, from Neighborhood Services, thank you for coming out and doing all that you did, from being a team leader, to picking up the debris, to taking charge of the community service hours, we are so grateful for your assistance.

Dale and Fred from Long Beach Rescue Mission, thank you for supplying the snacks. They were delicious and a great energy boost. We will be returning your trays soon.

To our other Team Leaders: Doug Sato and John Royce on Daisy, Craig Coenen on Hill Street, and Danny Lemos on Eucalyptus and other miscellaneous locations. Thank you for allowing us to put you in charge of your groups unexpectedly. You did a great job and we accomplished so much because of you.

John Royce and Thor: Your mastery of trees and teamwork is so inspiring. Thank you as always for all your help.

Craig Coenen, Thank you for always volunteering and helping us do everything we ever ask of you and for always being one of the last to leave.

Vernon Rudd: Thank you, for always going the extra mile, a Wrigley is Going Green event isn't the same without you there.

And a special call out to those of you who lent us your cars and trucks for the event, like Dolores Williams and Vernon Rudd. And Mike Laquatra for your extra effort and letting us use your truck for storage and clean up afterward.

Thank you all,
Mauna Eichner, Lee Fukui and Lisa Wibroe
Wrigley is Going Green!

*p.s. Some of the tools seemed to have been misplaced, if you find amongst your belongings a yellow or a black and red pruning shear that says Mauna Lee on it, a pair of lopers that says Colleen on it, or an orange rusty D shape saw with no name, please let us know. Thanks again.