Friday, December 30, 2011
Thursday, December 29, 2011
Thursday, December 22, 2011
Tuesday, December 20, 2011
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 @ http://www.longbeachlocal.org/content/12284
Saturday, December 10, 2011
Friday, December 9, 2011
Thursday, December 8, 2011
Butternut Squash and Cheddar Bread Pudding
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
Monday, December 5, 2011
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:Redlands: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.Claremont: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.Chino: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: http://www.newfrontierfamilyfarm.com .Thanks to all of you for your continued support!Heather FikelNew Frontier Family Farm951-533-5396P.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!