Produce

This weeks farm box contents

This weeks box: Golden Midget Watermelon. Lime Basil, Curled Parsley, Passion Fruit, Green Bell Peppers, Japanese Eggplant, Delicata Squash, Heirloom Tomatoes, Summer Squash - lemon and gray zucchini...

Farm Party-Save the Date Sept 22

Hello Long Beach Locals-
Please mark the calendar and save the date for our first annual farm party!
This is our way to say thank you to all our customers, donors, volunteers and friends.
Sept 22nd from 2-6 on the farm.
Chef Paul from Primal Alchemy catering will be roasting a lamb donated by New Frontier Family Farm. We will have tons of side dishes fresh from the farm and Stone IPA from Red Leprechaun.
More details to follow but please save the date and see you on the farm!
Sasha Kanno
ph: 562.230.7207


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Sasha Kanno, 2714 California Ave, Long Beach, CA 90755

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Farm

COMPOST AND MANURE FREE A NON-PROFIT RANCH- near 710/Santa Fe

COMPOST AND MANURE FREE AT OUR NON-PROFIT RANCH!

FREE TO THE PUBLIC

FILL YOUR OWN PAIL OR TAKE BY THE TRUCK LOAD

INCREASE YOUR GARDEN OR LAWN !
ORGANIC MATTER TO PROMOTE HEALTHY GROWTH OF PLANTS OR GRASS !
SAVES WATER!!

Don't Pay for Compost at a Garden Store, Come To the Ranch and get Quality Compost For FREE!!
You pay $8 -$10 Per bag when you can get as much as you need Bucket Full or Truck Full For FREE!!

WE HAVE COOL AND HOT COMPOST


*Compost is composed of: chicken, rabbit, goat, sheep, and horse manure*
405 and 710 Freeway Long Beach

Karen
562-818-7930

Buena Park FFA

Contact Jessica for the availability sheet and ordering.
The Buena Park FFA Farm Store <farmstore@buenaparkffa.com>

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!)
Include a Date/Time you would like to pick up your order, and we will try to accommodate your request. (We will contact you to coordinate the pickup time).

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.


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

The Buena Park Farm Store

Cucumber

Lemon and Marketmore 76. Both an heirloom variety. Picked fresh this morning.

This weeks Farm Box

haas avocados

Grapefruit

Plumbs

Sweet basil

Flat leaf parsley

Lemon summer squash

Heirloom tomatoes

Cucumber

Golden midget melons

Pumpkin

Everything grown on Farm Lot 59 is from organic, non-gmo seed. Glen Ivy is a certified organic farm. 

Each box is pre-pay $30 and we ask for a 1 month commitment. 

Thanks for supporting local agriculture.

Sasha Kanno

www.longbeachlocal.org

562.230.7207

Good morning

Spicy Eggplant

Adapted from: Venymae at allrecipes.com
Ingredients

         2 tablespoons vegetable oil

         4 Japanese eggplants, cut into 1-inch cubes

         2 tablespoons vegetable oil

         2 onions, thinly sliced

         1 tablespoon minced garlic

         2 tablespoons soy sauce

         2 tablespoons water

         1 1/2 tablespoons oyster sauce

         1 tablespoon chili garlic sauce

         1 teaspoon white sugar

         ground black pepper to taste

         1/2 teaspoon Asian (toasted) sesame oil

Directions
1.Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, and set aside.

2.Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the garlic, and cook and stir an additional 30 seconds. Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper, and stir to form a smooth sauce. Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish, and give one final brief stir to combine.

Footnotes
Cook's Note: Adding a small amount of chicken or pork can be done if you need the extra protein, but definitely is not necessary for the taste. Reduce chili paste a bit if you find the dish too spicy for your taste.

Mediterranean Vegetable Hash

Adapted by:  Big Girls Small Kitchen, Posted By Cara and Phoebe
Ingredients

½ lb yellow potatoes, diced ¼ inch thick


1 shallot, sliced


½ lb zucchini (2 small-medium), quartered and sliced ¼ inch thick


½ pint cherry or grape tomatoes, halved


½ cup peas, defrosted if frozen


2 tbsp finely chopped mint


1 1/2 tbsp lemon juice (about ½ lemon)

Coat a large skillet with olive oil and set it over a medium-high flame. Saute the potatoes, stirring occasionally so they are able to properly brown. Once the potatoes are beginning to become brown and tender, add the shallot. Continue to sauté until the potatoes are golden brown and cooked though, and the shallot has completely caramelized. Remove the potatoes to a bowl and cover with foil.

Sauté the zucchini, adding a little additional oil if the pieces are sticking to the bottom of the pan. When the zucchini is brown and almost cooked through, add the tomatoes and continue to sauté until slightly browned Return the potatoes to the pan along with the peas. Cook mixture until the potatoes and peas are piping hot and cooked through.

Off the heat, add the lemon juice and mint and toss to combine. Serve alongside a grilled piece of lamb, or as is for a satisfying weeknight meal for one.

This weeks Farm Box + farm stand open!

Today from 5-6:30 we have our weekly Farm Box pick up. We are also selling produce so even if you are not a Farm Box customer you are welcome to come and shop.

For sale in the store:
Bibb Lettuce
Carrots
Zucchini
Cucumbers
Heirloom Tomatoes
Herbs
Flowers

This Week's Farm Box:
 
Farm Lot 59:
Heirloom Tomatoes
Lemon Squash

Sweet and Lime Basil

Glen Ivy Farm:
Haas Avocados
Grapefruit

Gladys Ave Urban Farm here in LB:
Japanese Eggplant
Bell Peppers ( and a few spicy too)
Concord Grapes

Everything grown on Farm Lot 59 and Glady's Ave farm is from organic, non-gmo seed. Glen Ivy is a certified organic farm.

Each box is pre-pay $30 and we ask for a 1 month commitment.

Thanks for supporting local agriculture.

Green Zebra Gazpacho with Cucumber and Avocado

(Makes about 5 cups, recipe created by Kalyn)

Adapted from: http://www.kalynskitchen.com/2011/09/recipe-for-green-zebra-gazpacho-with.html

Ingredients:

5 large garlic cloves, minced (or less if you're not that much of a garlic fan)

1/4 cup fresh squeezed lemon juice

1 green pepper, seeds removed and coarsely chopped

1 medium-large cucumber, chopped (plus more for garnish if desired.)

6 Green Zebra tomatoes (or use other ripe green or yellow tomatoes)

2 avocados

Sea salt to taste

Green Tabasco Sauce to taste (or other hot sauce)

Instructions:

Chop garlic and squeeze lemon juice. Remove seeds from green bell pepper and coarsely chop. Chop cucumbers. Put garlic, lemon juice, green bell pepper, and cucumber into food processor fitted with steel blade and process until the mixture is mostly chopped. (This will take a minute or two.)

While the mixture chops, cut up tomatoes and cut avocado in half and remove the seed. When you think peppers and cucumbers are chopped enough add the diced tomatoes and scooped-out avocado flesh to the food processor and process about 1 minute more, or until the mixture is as finely blended as you'd like it. (I like it slightly chunky.) Add the sea salt and Green Tabasco sauce, starting with about 1 tsp. of each and blending for a few seconds, then tasting to see if it is salty and spicy enough for you. (I used a little more than a teaspoon of each, but I like strong flavors.)

Put Gazpacho into a glass or plastic container and chill in the fridge for a few hours to develop flavors. Serve cold, garnished with a little bit of finely chopped cucumber if desired. This will keep in the fridge for several days, but it probably won't last too long!

Benefits of eating leafy greens- Amaranth

If you are picking up a Farm Box you have been getting Green Calaloo Amaranth. Its a versatile green that can be grown for grains or the leaves. It can be eaten raw, sauteed, steamed, or thrown in a soup. Many ways to use it and absorb the benefits of eating a super food.

I found the article listed below on some of the benefits.

Enjoy!

8 Health Benefits of Amaranth

Info taken from: http://www.3fatchicks.com/8-health-benefits-of-amaranth/

Amaranth is a genus of herbs that contain over 60 species with a variety of colors and uses. Many of these species are considered weeds; however, people around the world consume amaranth as grains, vegetables and cereals for their many health benefits. Amaranth has a long history and has been in use for many centuries by many different cultures.

Amaranth around the World

Most species of amaranth are believed to have originated in South America and Mexico. Pre-Columbian Aztecs regarded amaranth as having supernatural powers and used it in their religious ceremonies. The various species are now sold throughout many countries including India, China, Malaysia, Indonesia, Taiwan and the Caribbean. While still new to Europe and America, amaranth seeds, such as buckwheat and quinoa, are becoming more popular in restaurant dishes and food stores. In Mexico, the popped seeds are made into a sugary treat called alegria. In Nepal, amaranth is made into a gruel named sattoo. Peruvians ferment these amaranth seeds to produce a type of beer. A common food source in Africa, grain amaranth is valued for its ability to improve nutrition while supporting rural development and sustainable farming. In Africa, this vegetable is even recommended by doctors for people who have low red blood cell counts. Other health benefits of amaranth include:

1. Vitamins

Amaranth is highly vitamin-rich and is a good source of vitamin A, vitamin B6, vitamin K, vitamin C, folate and riboflavin.

2. Minerals

Amaranth includes numerous minerals such as calcium, potassium, iron, copper, magnesium, phosphorus and especially manganese.

3. Protein

Amaranth contains large amounts of protein, up to 30% more than wheat flour, rice and oats. The protein contained in amaranth is also unusually complete when compared to other plant sources, containing a complete set of amino acids. Therefore, different sources to obtain the daily recommended dose of protein is not needed. Also, amaranth lacks gluten, which is a problematic protein contained in many true grains.

4. Dietary Fiber and Amino Acids

Dietary fiber and essential amino acids, including lysine which has clinically shown potential for cancer treatment, are prominent in amaranth. It also contains relatively low cholesterol levels.

5. Palatability

Grain amaranth is very palatable and is easy to cook and include in snacks and dishes. Amaranth is grown and consumed as a leafy vegetable in many countries around the world. It is commonly boiled, steamed, or included in soups and stir-frys. Cooked amaranth is 90% digestible.

6. Disease Prevention

The oils in amaranth have been shown to help prevent and treat those with hypertension and cardiovascular disease. Regular consumption of amaranth can reduce cholesterol levels and lower blood pressure.

7. Immune Support

Amaranth has been noted to help boost the body’s immune system.

8. Grey Hair Prevention

Some research has even shown that grain amaranth shows promise in prevention of premature greying of the h

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. 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. Its been really hot so please bring lots of water and a hat.
This month we working on our beds for fall plantings. If you are interested in learning about how to build your garden bed or what it takes to have healthy soil this is the work day for you. All you questions about cover cropping, manure and composting will be answered. We are also building our raised beds on our sloped planting area. And as always we will be soil blocking and seed starting. Great opportunity for you to learn a new plastic free method of seed starting.
We are still taking on customers for our CSA pick up. Each box is $30 and a mix of farm fresh produce. If you are interested please let us know as the slots are limited. We are a very small farm and can only feed so many families, I hope it can be yours.
See you on the farm this Saturday.
Sasha Kanno


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Long Beach Local is responsible for the content of this email.
Sasha Kanno, 2714 California Ave, Long Beach, CA 90755

Had Enough? No hard feelings. Unsubscribe now or copy and paste the following URL into your browser:
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Today's harvest:

Heirloom tomatoes
Cucumbers
Delicata squash
Sweet basil
Green amaranth
Lemon squash
Grey zucchini
Bib lettuce
Avocados
Grapefruit

Raised beds

Today Daniel and I started building the boarders for the beds on the sloped portion of the growing field.

It's not easy and digging holes for the supports was brutal. But we want to do it once and do it right.

We were gifted beautiful lumber and tools to get this done. I'm very grateful to Joe and his crew for helping us out.

Once finished we still need to build up the soil, irrigate and plant.

Thanks again to everyone involved. Zucchini for everyone!

This weeks farm box

Avocados
Grapefruit
Delicata squash
Grey zucchini
White scallop squash
Golden midget watermelon
Heirloom tomatoes
Lime basil
Curled parsley
Green amaranth
Butterhead lettuce