Tuesday, March 27, 2012

Farm Box Contents- this weeks's offerings

From Tutti Frutti Farms: Green Cabbage & Rainbow Carrots

From Rutiz Farms: Broccoli, Kale, Sugar Snap Peas, Celery Root, Fennel, Mint, & Parsley.

From Burkart Organics: Navel Oranges

From Garcia Organic Farm: Grapefruit

See you on the farm for pick up from 5-6. If you are interested in jumping on please let us know. Each box is $30. Aliye from beachgreens chooses the freshest available and what's in season now! This summer Farm Lot 59 will be one of the farmers contributing to these boxes. Will will also have fresh eggs and honey from the farm.

More info is on our site.


Wednesday, March 14, 2012

Tuesday, March 13, 2012

Building the greenhouse

Few pictures Jim took. Thanks guys!

Not sure why I need 2 drills.

Thanks Craig!

CSA Pick Up Tomorrow

Just a reminder...our CSA pick up will be at the farm starting tomorrow.

Farm Lot 59
2714 California Avenue
Long Beach, CA 90755

The entrance is on the east side of the street, keep your eye out for our banner.

Friday, March 9, 2012

Monday, March 5, 2012

Farm Lot 59- Build Day this Saturday

Hello Long Beach Locals-

This weekend is our monthly 2nd Saturday Build Day. We will be at the farm from 9-3.
This month we are wrapping up our greenhouse and starting seeds!

Over the last few months we have been rebuilding our greenhouse. Back in December it was destroyed by a freak wind storm. Kathleen Irvine and Jim Danno saw the devastation and offered up some salvaged windows for our use. With the help of our Build Day crew we have been able to build a new one. The structure is complete but we still need to fix our tables, install and hang our irrigation and get those seeds started.

Its best if you are able to come at the beginning of the event and stay the entire day. If you have to leave early that is ok too, we would still love to have you. Even if you are not mechanical you are still welcome to come and lend a hand. There are always farm chores to get done. If you plan on bringing your kids to the farm please read the children on the farm portion on our website.

We fire up the grill and break for lunch around noon. If you are interested please bring something to throw on the grill, your own utensils, plates etc. If you care to bring something to share you are also welcome to do that.

If you are interested in composting but are unable to do it at home you are welcome to bring your compost to the farm. You can keep a small container on your counter to collect your kitchen scraps and keep a larger 5- gallon bucket under your sink or outside. There are various lids for the buckets that will keep the stink in and the critters out. When you come to the Build Day or to any of our work days (Wed & Fri 9-3) you are welcome to bring your waste. I'll show you where to dispose of it and how to turn the pile. Its a little bit of work but its helping us build our soil and reducing the waste that goes into our garbage. You are also welcome to bring yard clippings and other green waste. It needs to be pesticide and chemical free and chopped into 1" to 2" pieces. Click this link for a list of things you can compost.

And as always help yourself to the mulch pile.

See you this Saturday on the farm.

Sasha Kanno


Saturday Craig and I got the roof on. This week repair our tables and get the irrigation up and running.
It's not too late to start our seeds. Heirloom deliciousness here we come!!

Saturday, March 3, 2012

Friends in high places

I love Charlie's Kubota tractor but Keith's is also quite nice.
Mahalos for the help, neighbor.

Friday, March 2, 2012


Farm Friday was a huge success. We planted our mini orchard. Also shoveled a ton of mulch.
Good times.

Thursday, March 1, 2012

Braised Greens and Chorizo

This recipe comes from Kajsa Alger, Executive Chef at Susan Feniger's Street in Hollywood

Braised Greens & Chorizo

(Serves 6)


1 gallon each of chopped red chard and chopped purple kale (approx 3-4 bunches total), washed well
3 leeks, thinly sliced and washed well
1 cup extra virgin olive oil
1/4 cup minced garlic
2 teaspoons kosher salt
1 link of Bilbao style Spanish chorizo, thinly sliced (optional)


  1. In a large pot, place the oil and leeks and cook over low heat until the leeks are soft.
  1. Add the garlic and chorizo (if using) and cook for another 1-2 minutes until the flavors are released.
  1. Turn the heat up to medium-high and add the greens and salt (you can add this to taste depending on the saltiness of your chorizo), stirring continually, until they are well wilted.
  1. Reduce the heat once more to low and simmer the greens for another 10 minutes until soft and cooked through.
  1. Remove from heat and pour off any excess liquid. Serve immediately.


Rafters went up yesterday. Getting closer!