Sunday, July 29, 2012

Thanks EDCO

To you its a pile of dirt and rocks but to us its our new greeenhouse floor. Once sifted its going to be perfect. Thanks Steve and EDCO!


Friday, July 27, 2012

Civic Center Ribbon Cutting

We had a great day at the Civic Center Edible Garden  
Ribbon Cutting Ceremony.  

Wednesday, July 25, 2012

Phase 2.0

Working on more planting beds. Thanks Robin, Jeff, Danny and everyone else who has been schlepping shit up that hill. That is no joke work. It's all worth it in the end my friend!

What to do with green calaloo

Its carribean!

Jamaican Steamed Callaloo

Ingredients:
4 C chopped callaloo
1/8 - 1/4 cup water
1 medium-sized onion, chopped
1 medium-sized ripe tomato, chopped
1 large clove garlic, chopped
1/3 skin of a scotch bonnet pepper, finely chopped
1/4 tsp dried thyme leaves
1/8 tsp salt
1 Tbsp cooking oil
1 Tbsp butter
Preparation:
Rinse and chop the callaloo.  In a large pot, add the 2 Tbsp oil+butter and the water, then add the chopped callaloo on top.  Add the remaining seasonings on top of the callaloo. Put a lid on the pot. Place on a medium flame and cook for roughly ten minutes or until pieces of the callaloo stalks are tender.
This recipe  serves 4.  It is adapted from cookjamaican.com, whose authors suggest it is "best served as a side dish or with bammie and fried plantain or breadfruit for lovely vegetarian breakfast."

Tuesday, July 24, 2012

Farm Box Contents- this weeks's offerings

This weeks Farm Box. Everything grown here except the fruit.

Connecticut Field Pumpkin
Mixed heirloom tomatoes -green, purple, striped and cherry
Green Calaloo Amaranth
Grey and golden zucchini
Head of bib lettuce

Lime and sweet basil

Everything at Farm Lot grown from seed in our greenhouse. Heirloom, non-gmo variety!

Watermelon and stone fruit from beachgreens.

Friday, July 20, 2012

Industrial bee hives

Went to meet a friend yesterday and check out his company. They are shutting down after 50 years.

One of his employees kept bees on the property.

You just never know what you are gonna find.

Thursday, July 19, 2012

Volunteers are more than free labor

When you start to be a regular on the farm it's more than just being a "volunteer". Your part of something more. You get to know each other but also the land.

Here are a few folks working. It's hot and dirty but they are enjoying themselves. Chatting, pulling weeds. Working solo.

Coming to the farm is what you make it. We are growing delicious food but also having a real good time doing it.

Thanks for the opportunity and support.

Tuesday, July 17, 2012

Farm Box offerings...

Cover crop

Thanks to one of our volunteers for suggesting cow peas and buck wheat. We prepped the beds and planted it straight away.

Cover crop will grow over the hottest summer months then we will till it in. After that breaks down we can plant.

Soil health is just as important as anything we do.

Tuesday, July 10, 2012

This weeks Farm Box

From Farm Lot 59
Golden zucchini -heirloom variety
1/2 doz eggs (will sub veg for vegan subscribers)

Eggplant (Jaime), Tomato (Tutti Frutti), Carrots (Unity Farm Riverside), Blue Lake Beans (Rutiz), Basil and Mint (Rutiz), Stone Fruit (Burkart), and Avos (Glen Ivy)

Thank you,
Sasha Kanno
562.230.7207

Monday, July 9, 2012

Raised beds

Thanks to everyone who built, fixed, filled with soil and manure. I'm starting the irrigation today. Cover crop is ordered and will be planted by the end of the week.

Farm on!

Saturday, July 7, 2012

Tuesday, July 3, 2012

Watermelon

Cutest watermelon ever. Golden midget heirloom variety. I assume its not this midget.

Sunday, July 1, 2012

Summer Squash


Adapted from: http://www.thekitchn.com/summer-salad-recipe-squash-rib-119479
Summer Squash Ribbons
 Serves 4
1 1/2 pounds zucchini, yellow, or zephyr squash

1 shallot, very thinly sliced (about 2 tablespoons)

2 tablespoons extra virgin olive oil

2 teaspoons white wine vinegar
Salt and freshly ground black pepper

1/4 cup chiffonade of basil

1/4 cup toasted pine nuts

2 ounces goat cheese
Trim the ends off the squash and, using a mandoline, vegetable peeler, or knife, cut the squash lengthwise into very thin strips.
Place in a large bowl with the sliced shallot, olive oil, and vinegar, and gently toss to combine. Let stand for 10 minutes.
Season to taste with salt and pepper. Then add the basil and pine nuts and gently toss to combine.
Transfer to a serving dish(es) and crumble goat cheese on top.
Serve immediately.

Farm

video

Farm

It's a lovely morning on the farm.