Monday, December 30, 2013

Thank You for all the Support!

Dear Long Beach Locals-

We know your inbox is flooded with end of year donation requests. We also want to throw our name in that hat but more importantly say thanks.

Thank you for making 2013 an amazing year. We hosted 100's of kids on the farm for school field trips, Camp Fire kids, and workshops. We hope to extend these programs in 2014 and add Farm Camp to the roster. Every kid should learn basic food knowledge and have a farm experience.

Our Farmstand was open for 8 months for you to be able to purchase fresh, organic, specialty produce for your family. We also extended our Farmstand into a Marketplace supporting other local artesian businesses. Our 2014 hours are 2nd Saturday 10-1.

In 2014 we hope to have an addition of 100 fruit trees. Our growing climate is perfect for citrus, stone fruit and tropicals. If you are interested in funding our orchard I will send you the proposal.

This winter we are not resting at all. We are planning our Spring crops as well as building some much needed infrastructure. We can always use lumber and building supplies please contact us before coming by with your donations.

We have ambitions plans for 2014. Your support is the single factor that will make those plans a reality. Please donate to Long Beach Local today!

If you make a gift of support today, here's what we can accomplish in 2014.

  • Help us to replenish our seed bank for 2014
  • Pay off the balance owed on our tractor
  • Expand our educational program so we can have summer camp on the farm!
  • Plant 100 fruit trees
  • Hire a farmer, we are suppose to be creating jobs!
  • Get more chickens to fulfill the demand for our delicious eggs

At Farm Lot 59 we are dedicated to providing Long Beach with pesticide free, non-GMO, organically grown produce. By supporting the farm you are supporting a local business and keeping your tax deductible donations right here in the community. Become a member today for $25 or donate at any level. We appreciate the support.

See you on the farm.

Sasha Kanno

Executive Director and Farmer

www.longbeachlocal.org

 



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Monday, December 9, 2013

A little about Sasha Kanno

Most of you know me as Sasha Kanno, Urban Farmer but I did have a different life before all this started. I have worked as a floral designer since 1998. I got my start in Hawaii and attended the Honolulu Academy of Art studying Ikebana. In 2000 my then boyfriend (now husband) and I moved to California and I began working at Macy's at South Coast Plaza doing windows and Christmas decorations for all 3 stores. After my time in the OC we moved to LB and I started working for a huge event company in Culver City. While working for them I designed 100's of weddings, bar and bat mitzvah parties and all kids of specialty events for our Beverly Hills clients. We were contracted to install Christmas in the hotels along the Miracle Mile as well as Manhattan Beach and Beverly Hills.

Then I worked as a floral designer at the famous Empty Vase on Santa Monica Blvd. This job is where I really stepped up my game. I serviced many famous clients weekly floral needs and also maintained the Beverly Hills Hilton.

Around this time I met some people who were working in the film industry and I wanted to give it a shot. Like everyone else I started as an assistant and worked my way up. I coordinated a ton of great, crappy, embarrassing, horrible, terrible, amazing and some epic television and feature films. I'm still a proud member of IATSE. You can read my film bio here. 

So its just a little peek into my life before chicken keeping and vegetable growing. I hope you enjoy some of the attached pictures from a magazine shoot we did a few years back.








Saturday, December 7, 2013

Holiday Wreath Class


Join us Saturday, December 14 at 10:30 am for our Holiday Wreath Class. We will be using live cedar wreath, on and off farm products and everyone will take home their beautiful creations for the holidays.
Sign up is here using Square.

Holiday Wreath Class


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

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Tuesday, December 3, 2013

End of the Year Donations and Thanks!


Dear Long Beach Locals-
We just wrapped up our second year farming on Farm Lot 59. We are starting to get the hang of it. Thank you to all our loyal customers who shopped with us at Farmstand 59 during the season. We will be announcing our 2014 schedule after the New Year. Get excited for another great season of pastured organically fed chicken eggs, heirloom and always non-GMO varitiy vegetables, herbs, fruit and flowers for sale. We expect to have our first honey harvest in the spring as well as garlic, fava's and delicious leeks!
This winter we will be building some much needed infrastructure as well as expanding our orchard. If you have resources for either of these please let us know. We can always use lumber and building supplies and we have room to plant another 100 trees! Please contact us before coming by with your donations.
We have ambitions plans for 2014. Your support is the single factor that will make those plans a reality. Please donate to Long Beach Local today!
If you make a gift of support today, here's what we can accomplish in 2014.
  • Help us to replenish our seed bank for 2014
  • Send 2 farmers to the Ecological Farming Conference in January
  • Pay off the balance owed on our tractor
  • Rebuild the fence around the chicken yard
  • Expand our educational program so we can have summer camp on the farm!
At Farm Lot 59 we are dedicated to providing Long Beach with pesticide free, non-GMO, organically grown produce. By supporting the farm you are supporting a local business and keeping your tax deductible donations right here in the community. Become a member today for $25 or donate at any level. We appreciate the support.

See you on the farm.
Sasha Kanno
Executive Director and Farmer
www.longbeachlocal.org



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Friday, November 8, 2013

Tree Planting - Tomorrow Nov 9

Wrigley Tree Planting

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Wednesday, October 30, 2013

This Saturday the 2nd on the farm

Hello Long Beach Locals-

We are loving this weather down on the farm. Cooler nights and crisp mornings mean our fall plantings are settling into their new beds nicely. We are just about planted for the spring and can't wait to taste some of the new heirloom varieties we planted this year. Cauliflower of many colors as well as some of our old stand by's like our kale and beautiful salad mixes.

This Saturday on the farm we will be selling our fresh eggs along with hosting a few other small independent business. We have Long Beach Creamery taking donations for ice cream, Sweet Savory Eclectic serving breakfast using farm fresh ingredients as well as a book signing by a local author. Please stop by from 10-2 or until we sell out. All of these links can be found on our facebook page.

We will also be taking sign ups for our Holiday Wreath class coming up next month. Our fall class was a huge success and can't wait to do it again. Look for more classes in the spring including container gardening, seed starting and more. 

Happy fall and see you all on the farm.

Oh, we were fortunate to also have gotten some great press this week. Both articles can be found on our website or blog.

http://www.longbeachlocal.org/in-the-news

Thanks for supporting local agriculture in the LBC!

-Sasha Kanno 
 

Monday, October 28, 2013

Proud to be farming for these guys!


Los Angeles Time | Daily Dish
By Betty Hallock
October 28, 2013
David Coleman is chef of Michael’s on Naples, the Long Beach Italian restaurant with the pizza that draws raves. Coleman grew up helping his mom cook dinner for his father and eight brothers and sisters — big meals that encouraged him to enroll at the California Culinary Academy in San Francisco. (In his spare time, he taught himself how to brew beer and cure meat.) He worked in New York, San Francisco and Orange County before applying his California approach to Michael’s Italian menu: fennel sausage made with locally raised meat and vegetables from Long Beach’s Farm Lot 59, for example. Now he’s got a new restaurant in the works.


What’s coming up next on your menu?


Michael's Restaurant Group is currently working on a steakhouse, Chianina, slated for a December opening in Long Beach. We recently returned from a trip to Washington state, where we met with the main local Chianina beef rancher. We purchased two bulls and five calves that we are currently raising in Utah. We will slaughter the calves in the spring and maintain the bulls for future breeding of 100% Chianina beef. This is exciting because, compared with domestic beef, Chianina has less fat, less cholesterol and more flavor. We believe it is a style of beef that will be seen more and more across the market. As far as Michael’s on Naples, white truffle season is coming up, and I’m looking forward to using them in the short window that they’re available.


Latest ingredient obsession?


It almost changes weekly. Right now, the beautiful micro-greens that are being especially grown for us from Farm Lot 59 right in Long Beach.


The one piece of kitchen equipment you can’t live without, other than your knives?


Butcher’s twine. We break down so many whole animals it’s always in short supply.


Favorite kitchen soundtrack?


Lately it’s been a lot of Nick Cave.


Your favorite day off away from the kitchen is ...


Any time spent with my 6-year-old son. Lego building is generally involved.


Michael’s on Naples, 5620 E. 2nd St., Long Beach, (562) 439-7080, www.michaelsonnaples.com

Tuesday, October 8, 2013

Wreath Class Sign Ups and Eggs for Sale!

Getting really excited for our upcoming wreath class. We will be at the farm this Saturday from 10-11 taking sign ups, payment and selling our delicious eggs. See you on the farm!
 
https://www.facebook.com/events/431863006934829/?ref=notif&notif_t=plan_user_joined

Monday, September 30, 2013

Wrigley Neighborhood Tree Planting


November 9th, 2013 
9:00am - 12:00pm

Gathering Place: Walgreens - please park on the street - 2627 Pacific Ave., Long Beach, CA

CANNED FOOD DONATIONS WILL BE COLLECTED BY CUB PACK #21 ON BEHALF OF THE SALVATION ARMY

The November 9 Wrigley tree planting is part of the Port of Long Beach's I Dig Long Beach 6,000 trees by 2020 program. Wrigley is Going Green is partnering with Wrigley Association, Pack #21 Cub Scouts, Girl Scouts Troops #113 & #3433, Farm Lot 59, New Choices Recovery Centers, Helpline Youth Counseling, Miller Children’s Hospital Long Beach, Beachgreens, Blue Gecko Design, Walgreens, Neighborhood Leadership Program Alumni, TreePeople, Port of Long Beach Employees, and the Neighborhood Services Bureau.

The tree planting area is bordered by Willow (south), Spring (north), Pacific (east), and Magnolia (west). 

Bring: Canned foods for drop off, plus, please wear comfortable clothing and shoes, check the weather to see if you need rain gear or sunscreen and a hat. 

Gloves and tools will be provided.

Volunteers can receive credit for community service hours. Please bring necessary forms. 

We look forward to seeing you there. More updates to come.

Fall Wreath Making Class on the Farm!!

Fall Wreath Class
 
 
Join us for a beautiful morning on the farm as we welcome fall with our Fall Wreath Class. Sasha Kanno, our farmer and floral designer by trade, will be teaching us how to make fall wreaths that you enjoy for many years to come.  We hope to see you there:

Farm Lot 59
 
 
2714 California Avenue
 
Saturday - October 19
 
10:00 - 11:30 am
 
Cost: $45
*10% off for Long Beach Local Members

The cost of the class includes all materials, your take home wreath and beverages.

Preregistration/payment is required. You can use the paypal link to the right or you may mail your check payable to Long Beach Local to:

Long Beach Local
2076 Eucalyptus Avenue
Long Beach, CA 90806



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Saturday, September 28, 2013

Fall Wreath Class

Fall Wreath Class


Join us for a beautiful morning on the farm as we welcome fall with our Fall Wreath Class. Sasha Kanno, our farmer and floral designer by trade, will be teaching us how to make fall wreaths that you enjoy for many years to come.  We hope to see you there:

Farm Lot 59

2714 California Avenue

Saturday - October 19

10:00 - 11:30 am

Cost: $45
*10% off for Long Beach Local Members

The cost of the class includes all materials, your take home wreath and beverages.

Preregistration/payment is required. You can use the paypal link to the right or you may mail your check payable to Long Beach Local to:

Long Beach Local
2076 Eucalyptus Avenue
Long Beach, CA 90806



Wednesday, September 25, 2013

Join a community garden from the very start!

We are excited to announce that Orizaba Park Community Park is moving forward. We are looking for people to come down and help us clean up the garden to begin the preparations. The clean up should only take a couple of hours and is a great opportunity to meet fellow interested gardeners while helping prep the site.

Coffee and breakfast treats will be provided.






1435 Orizaba Avenue, Long Beach, Ca
 
If you or anyone you know is able to attend, please send an email or call:

Bridget Sramek
562-570-6918
Bridget.Sramek@longbeach.gov


Friday, September 20, 2013

Fwd: LocalHarvest News - Organic Eggs: Help Keep them Real






Here is an email I received today. Very disturbing to know that they rules for organic labeling are so easily swayed. This is why its so important to know your farmer. Ask her what her methods are and how she is growing your food. Don't be scared just be informed!


LocalHarvest Newsletter, September 20, 2013

Welcome back to the LocalHarvest newsletter.
This month and next we are devoting this space to two important sets of regulations that, if implemented as written, would seriously undermine the integrity of organic food and the viability of small scale vegetable and fruit production. It is one of those times when people who care about good food need to make our voices heard — because what's at stake is important, and because some of what is being proposed just plain defies reason.
Today's concern is the new FDA's proposed guidelines for organic egg producers. One cornerstone of the existing organic law regarding egg production is that chickens must have access to the outdoors — you know, grass and sun, dirt and bugs. Stuff chickens like. Under the new FDA guidelines, organic egg producers could forego actual chicken yards in favor of enclosed porches attached to the henhouse. But the porches don't need to be big enough for all, or even most, of the chickens to use at once. Allowing some hens to crane their necks and see the great outdoors from their confinement does not uphold the spirit of the existing laws governing organic.
Our concern here is that the guidelines give large-scale egg facilities the green light to tack on a little porch to the outside of the poultry house, close down the chicken yard, and continue to call their eggs "organic". In fact, this already happens. According to The Cornucopia Institute, giant organic egg operations are currently housing 100,000 birds in a building equipped with a porch so small that only 1-3% of the birds can elbow their way out there. The USDA, the agency charged with enforcing organic law, is already being threatened with lawsuits for failing to enforce the outdoor access rule. With these new Salmonella guidelines, the FDA is essentially building a backdoor for the USDA to get out of enforcing this rule, thereby undermining both the spirit of the organic law and the efforts of those egg producers who take on the extra work of letting their birds roam outside.
The goal of the FDA's proposed guidelines is to reduce exposure to Salmonella. This is a worthy goal, without question, but scientific studies have demonstrated that eggs raised in systems providing true outdoor access for the birds have lower incidences of Salmonella than do those of confined birds. For more on this point, I recommend reading The Cornucopia Institute's evaluation of the scientific literature.
I mentioned above that aspects of the proposed guidelines fly in the face of reason. Here comes that part. One way that the FDA is attempting to limit exposure to Salmonella is by directing farmers to limit the hens' exposure to wild birds and other wildlife. Never mind that the science doesn't demonstrate a significantly lessened risk ofSalmonella among hens kept away from other birds — though that does seem relevant. But let's picture it for a minute. We're egg farmers. We're organically certified, so we have a nice yard where the birds spend a good deal of the day sunning themselves, scratching around, pestering one another — being chickens! Wild birds fly overhead. Sometimes they land on the fence and once in a while they light in the yard. If we follow the proposed guidelines, we'll have to keep the birds away. How will we do it? The FDA suggests several methods, including putting bird netting or a roof over the entire chicken yard. This would be costly and a maintenance nightmare. The FDA's second suggestion is to use noise cannons. These emit an "almost sonic level" sound every minute or so, according to one cannon manufacturer. The cannons would no doubt frighten away the wild birds. Trouble is, they are also going to scare the chickens, and scared chickens don't lay eggs.
If organic farmers are required to keep wild birds away from their hens, having the birds outside is going to be extremely difficult, if not impossible. Kind of makes the enclosed porch seem like a good idea, doesn't it? …except that common sense and the science both say that hens are actually healthier and their eggs have fewer incidents of Salmonella when they are allowed to roam around outside.
At LocalHarvest we feel that there is a significant difference between eggs laid by chickens who spend time in the sun and those from chickens who don't. If these federal agencies either fail to enforce the National Organic Standards or throw up roadblocks to their implementation, the "organic" label will not allow consumers to tell the difference.
We have to wonder if that isn't the point.
Just today a journalist writing about the local food movement asked me if I think there will be a point when small scale agriculture threatens large scale ag enough to result in some push back. I said, "That day is here!" and told him this story as an example. It isn't the small scale organic egg producers asking for work-arounds to the outdoor access rule.
The FDA's official comment period for this issue closes this Monday, September 23. We are hoping you will take a few minutes to weigh in with them before then, though it would still be worth doing even after the 23rd. You can do so directly here or through The Cornucopia Institute. They have done a lot of good work on this issue and have a proxy letter you can sign that they will hand deliver to the FDA.
Thank you for your attention to this issue. We'd love to hear what you think about it.
Until next time, take good care and eat well.
Erin
Erin Barnett
Director
LocalHarvest









Thursday, September 5, 2013

Orizaba Community Garden - opening soon!

I am very proud to announce that the Orizaba Community Garden is moving forward. We have been asked to aid in building yet another community garden, hooray! Our first work day is happening, if you are interested in gardening at this site come on down. There will be information as well as applications for you to take. People who live closest to the garden get first spots after that it opens up to the city.

Info below see you then!

Good afternoon!  I am reaching out to you because you had previously expressed an interest in being part of the Orizaba Park Community Garden.  I am happy to announce that the development of the garden is moving forward!

I am assisting in setting up a work party  to clean out the garden and begin preparations .  This will happen on Saturday, September 28 at 9:00 a.m. at the site of the future garden.   The clean-up should only take a couple of hours.  This is a great opportunity to meet fellow interested gardeners and to prep the site.  

If you or anyone you know is able to attend, please send me an e-mail or call on our office line below.  
Thank you and have a great day!


Best Regards,
Bridget Sramek
Chief of Staff
Office of Councilmember Patrick O'Donnell
333 W. Ocean Blvd. 14th Floor
Long Beach, CA 9080
Phone: (562) 570-6918

Tuesday, September 3, 2013

Staffing up for fall

Hello Long Beach Locals-

Its hard to imagine cooler days as I sit here typing with 90 degree temps outside. I'm hoping for cooler weather and rain, lots and lots of rain.

I posted our farm on the WWOOF site today. I hope it will give the wondering farmer a nice slice of what its like to farm in the city. A lot of host farms provide housing and since we cannot do that if any of you are interested in hosting for a farmer please let me know and I'll put you on the list.

In addition to looking for WWOOFers we are also opening up to our work-share program. The application is linked at the bottom of the page. We are taking on farm hands as well as help in our farmstand. If you are unable to work physically we could use help with a newsletter or perhaps bee keeping is your thing. Lots of opportunity to learn on our farm. There is a weekly hourly commitment and we do require at least 2 days a week.

I've also written a grant to expand our fruit orchard. If you know any corporations who might be interested in being attached to this project please let us know.

I hope you are all having a great end of summer. Cooler weather coming soon I promise.

*on farm brunch coming in October, date TBD
*4th Annual Harvest Pot Luck dinner November, date TBD

Thank you for supporting local agriculture in the LBC. I posted a bunch of pictures on fb hope you check them out.

See you on the farm!

-sasha kanno, farmer

Thursday, August 29, 2013

Roasted Shishito Peppers


Roasted Shishito Peppers
Adapted from Shelley Marks, Silver Lake Farms
Shishito peppers are a lovely little member of the capsicum family. They are Japanese in origin and get their name from the Japanese word for lion, shishi, because their tip is said to resemble a lion. I’m not sure I see it, but it’s a nice story.
About 10% of shishito peppers are hot. The rest are mild, which makes it kind of fun if you don’t mind the occasional burst of heat.
Shishitos are great for roasting. They’re small and have a thin skin. Watch them carefully so they don’t burn. I find that poking a hole in the tip will prevent the peppers from bursting open before they’re done.
There are many Japanese preparations for shishitos, such as tempura-battered and fried or roasted and sprinkled with togarashi. But I like shishitos best tossed with a small amount of olive oil, roasted, and sprinkled with sea salt.
If you want to get fancy, try stuffing the roasted shishitos with goat cheese and serving them on a bed of Slow-Cooked Tomato Sauce (see recipe from September 24, 2010) or your favorite tomato sauce.
To roast shishitos:
Heat an indoor or outdoor grill pan to medium hot.  While the pan is heating, toss 1/2 lb shishito peppers with 1-2 t olive oil.  When the pan is hot, add the peppers in a single layer and roast, stirring occasionally, until the skins of the peppers are mostly blackened.  You don’t want them completely blackened.  Remove from the heat and sprinkle with sea salt.
To stuff roasted shishitos:
Slit the roasted peppers lengthwise.  Carefully insert about a teaspoon or two of goat cheese into each pepper.  You may want to roll the goat cheese between your palms to shape it so it fits inside the pepper.  Serve on a bed of your favorite homemade tomato sauce.
You can season the goat cheese with herbs or black pepper, or even mix in a small amount of carmelized onion or roasted garlic before shaping and stuffing into the peppers.

GreenLB Tree Planting


Hola Green Long Beach! Enthusiasts,

Join GreenLB as we create an urban forest-like garden in North Long Beach. 
We will be planting roughly 40 trees in a vacant, mulch filled lot. 
We are collaborating with the Arts Council of Long Beach, as part of the A LOT Initiative 
(www.alotlongbeach.org), to activate underutilized spaces around Long Beach. 

Our first tree planting will take place 
THIS SATURDAY on August 31st from 9am to 12pm. 
The location is at the corner of Artesia & Atlantic, 
same location at the Greener Good Farmers Market (North). 
Planting a tree is rewarding for the body, mind, and soul. 
Come learn how to properly plant a tree and then come back 
throughout the year to see how big it gets ;)

We will have a water bottle refill station provided, 
so be sure to bring your reusable h2o bottle. Also recommended 
is sunscreen, a hat, and your favorite pair of work gloves, 
we'll take care of the major tools and trees.
Location:  609 E. Artesia Blvd (corner of Atlantic & Artesia)click here for the map
Time: Saturday, August 31st: 9AM - 12PM
Provided:  Refreshments, Water refills, shovels/gloves
What to bring: Reusable water bottle, gloves/hat, sunscreen, yourselves & friends!  
RSVP: Check out our facebook event page to RSVP
otherwise feel free to show up on Monday. 

All are welcome! This is great activity for community groups, 

friends and families. We're going to have A LOT of fun 

digging in the dirt and planting some trees for the future, 

it would be great for you to join us!