Monday, March 25, 2013

Available this week:

Pinkerton Avocados $1.50 ea
Chioggia Beets $2.50#
Heirloom Salad Mix $8# - a lb of salad is a LOT of lettuce- you can buy any quantity you like
Sweet Pea bunches- $5 ea. - smells divine, perfect for the tbl

Heirloom Salad Mix


Mix includes, freckles romaine, red oak leaf, summer butter lettuce, mizuna, arugula and edible flowers. Perfect for your Easter Brunch!

Available for sale this Fri 2-6 & sat 10-2

Thursday, March 21, 2013

Farmstand 59 open Friday and Saturday!

Hello Long Beach Locals-

Just a quick reminder that our Farmstand is open Friday 2-6 & Saturday 10-2, weekly. This week we are offering the following:

Fresh organic pastured eggs, Sweet Pea Bunches, Heirloom Salad Mix, Herbs, Snap Peas, Arugula, Mizuna, Rapini, Chioggia Beets, Red Cored Carrots, Kale Mix, Spicy Stir Fry Mix, Pinkerton Avocados, Blood Oranges

we also have handmade reusable produce bags, Heirloom Seeds from Baker Creek and lots more!

Do your produce shopping with us, buy direct from the farm. We grow everything organically just for you.

Thanks for supporting your local farm here in the LBC.

See you soon-

Sasha

2714 California Ave

 



----------
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:
http://www.longbeachlocal.org/mailinglist/remove/eeb998969ea46e6ab93afc079f1087c1

Saturday, March 16, 2013

Spring Salad with Citrus Vinaigrette


Recipe adapted from Chef Sven Mede managing Chef at Catch

Serves 6

Ingredients for the Salad:
1 bunch Red Frill Mustard
1 bunch Purple Mizuna
6 oz Arugula
4 oz Miners lettuce
2 each Green asparagus, washed and 2″ ends cut off¨
1/2 cup English peas, shucked
2 each French breakfast radish
1 each Red spring onions
1/2 each Haas avocado
2 tbsp Toasted hazelnuts, cut in half

Wash all greens.Shave raw asparagus thin on a mandoline. Blanch peas in boiling salt water for 30 sec, them shock in ice water. Wash raw radish and shave thin on a mandoline. Clean and wash spring onions and slice in 1/4 inch rounds. Dice the avocado into 1/2 inch cubes. Combine all vegetables, add slowly half the amount of dressing. Taste, season and add more dressing to liking.

Ingredients for the Dressing:
2 Meyer Lemon, juiced & zested
3 Satsuma Mandarins, juiced & zested
1 Sprig Picked Thyme
1/2 Cups Extra Virgin Olive Oil
Salt & Pepper to taste

Squeeze the citrus and strain. Combine all ingredients and whisk in the oil. Taste and adjust seasoning.

Thursday, March 14, 2013

Urban Agriculture in the Environmental Committee - March 18

Urban Agriculture in the Environmental Committee - March 18

The Council's Environmental Committee will be discussing urban agriculture at their meeting on Monday, March 18, at 5:00 pm in Council Chambers.

Chair Suja Lowenthal has agendized only this item for Monday's meeting, giving committee members and the public enough time to discuss whether the current ordinance should be amended to enable chickens, goats and bees to be kept on more residential properties throughout Long Beach. Urban agriculture has been discussed at every quarterly meeting of the committee dating back to 2011. Councilmembers Patrick O'Donnell and James Johnson are members of the committee. City Hall is located at 333 West Ocean Blvd. at Pacific Avenue.

The committee agenda will be available at http://longbeach.legistar.com/Calendar.aspx.

This weeks offerings

This week in Farmstand 59 we are offering:

Eggs
Snap peas
Sweet pea flowers
Chiogga beets
Rapini
Salad mix including mizuna and arugula
Kale mix
Pinkerton avocados
Strawberrys
Pea tendrils
Oregano
Thyme
Rosemary
Sage
Red scallion onions
Edible flowers

See you Friday 2-6 or Saturday 10-2

Wednesday, March 13, 2013

Thank you!

We love Peaceful Valley Farm Supply and are so grateful for their generous seed donation.

Tricia has great How To videos if you need some advice.

Grow Organic for Life!

Crops

Available for sale on Fri and Sat.

Monday, March 11, 2013

Zesty Kale Two Ways and Fontina Mac & Cheese


(From Laura Werlin’s Mac & Cheese, Please! 50 Super Cheesy Recipes, Andrews McMeelâ Publishing, LLC)
Kale seems to have become the vegetable of the moment, which is good news for kale lovers like me. In this mac & cheese, the hearty vegetable appears two ways: mixed into the casserole and also as a crispy topping. Because of this, it almost seems like it’s two different vegetables, which makes this not only delicious but also fun to eat.
Serves 6
Ingredients 
1 tablespoon plus 1¼ teaspoons kosher salt
8 ounces cavatelli pasta (or use small shell pasta)
12 ounces curly-leaf kale (about a large bunch)
5 tablespoons olive oil
¾ cup coarsely chopped yellow or red onion (about ½ medium onion)
1 medium clove garlic, minced
½ teaspoon red pepper flakes
2 ounces Pecorino Romano cheese, finely grated (about 1 cup; or use Parmesan)
Freshly ground black pepper
2 tablespoons all-purpose flour
2½ cups whole or reduced-fat milk
½ cup heavy cream
12 ounces Fontina cheese, coarsely grated (about 4 cups)
¼ teaspoon cayenne pepper
¼ teaspoon ground or freshly grated nutmeg
Preheat the oven to 375 F. Coat the inside of an 8-inch square (1½-quart) baking dish or pan (or six 8-ounce ramekins) with olive oil. Set aside.
Fill a 4- to 5-quart pot about three-quarters full with water and add 1 tablespoon of the salt. Bring to a boil and add the pasta. Cook, stirring once or twice, until tender but firm, about 8 minutes, and drain. Reserve the pot.
To prepare the kale, remove the stems. Cut 4 whole leaves into quarters and coarsely chop the rest. In a large skillet, heat 2 tablespoons of the oil over medium heat. Add the onion and cook for 5 minutes, or until soft. Add the chopped kale and garlic and cover and cook, stirring occasionally, until the kale is tender, 5 to 7 minutes. Stir in the red pepper flakes and ½ teaspoon of the salt and set aside.
Place the quartered kale leaves in a small bowl. Toss with 1 tablespoon of the olive oil, half the pecorino, and salt and black pepper to taste. Set aside. Using the same pot you used to cook the pasta, heat the remaining 2 tablespoons oil over medium heat. Slowly whisk in the flour and stir constantly until a paste forms, 30 to 45 seconds. Continue stirring for 1 to 2 minutes, until the mixture starts to darken slightly and smell a bit nutty. Slowly whisk in the milk, cream, and the remaining ¾ teaspoon salt and cook until the mixture starts to thicken and is just beginning to bubble around the edges, 5 to 7 minutes. It should be thick enough to coat the back of a wooden spoon. Add 3 cups of the Fontina, the remaining pecorino, the cayenne, and nutmeg and stir until the sauce is smooth but not too runny. It should be similar in texture to cake batter. If it’s soupy, continue cooking until it thickens.
Add the pasta and chopped kale mixture, and stir to combine. Pour into the prepared baking dish. Sprinkle the remaining Fontina on top. Distribute the quartered kale leaves over the top. Place the dish on a rimmed baking sheet and bake until bubbling and golden brown, about 30 minutes. Let cool for 15 minutes before serving.
Add-Ins Dried currants: Soak ½ cup currants in hot water for 15 minutes. Drain and add to the sauté pan with the kale and garlic.




Saturday, March 9, 2013

Farmstand 59

It was an awesome opening weekend. See you again on Friday from 2-6 or Saturday 10-2.

Ill post on Thursday what's available. If you have recipes or pictures to share please do. You can email them or post on our Facebook page.

Enjoy all your delicious goodies.

Wednesday, March 6, 2013

Join us as a member!

Hi-
Thank you for being a member of Long Beach Local. With your membership you will be getting 10% Farmstand 59. Your membership will be up for renewal this time next year. The annual $25 membership fee is tax deductable.
Farmstand 59 opens this Friday I know I'll see you all then.
Open March - November
Store hours:
Friday's 2-6 & Saturday's 10-2
This week we are offering:
Sweet Pea flowers, sugar snap peas, pea tendrils, heirloom salad mix and head lettuce, kale mix, crimson red onions, arugula, heirloom spinach, edible flowers, rapini, beets, carrots....
Thanks so much for the support!
Sasha Kanno, Farmer

Tuesday, March 5, 2013

Farmstand 59 open Friday and Saturday!

PRESS RELEASE
Long Beach Local Announces Farmstand 59 Grand Opening This Weekend
New store brings fresh, organic, non-GMO, locally grown produce to Long Beach


March 4, 2013
FOR IMMEDIATE RELEASE


Long Beach, Calif. – This weekend, March 8-9, Long Beach Local will celebrate the Grand Opening of its long-awaited Farmstand 59, selling a variety of organic, non-GMO vegetables, flowers, fruit, and honey. The store, located at 2714 California Avenue near the corner of East 27th Street, will open for business Friday afternoon 2-6 pm and Saturday from 10 am to 2 pm.

Long Beach Local is a 501(c)3 nonprofit organization whose mission is to develop and maintain farmland in the urban setting of Long Beach, growing crops in an effort to provide City residents with fresh and healthy food. Farm Lot 59 is open for public community work days on Fridays from 9 am to noon and the second Saturday of each month from 9 am to 3 pm. Volunteer workers are at the farm Monday through Friday from 8:30 am to noon. Long Beach Local also hosts events and groups at Farm Lot 59, including a fall harvest potluck dinner, the Long Beach Food Swap, and school groups.

The seeds for the nonprofit were planted when Sasha Kanno, a longtime resident of the Wrigley Historical District, began a backyard produce exchange in 2007. A year later Kanno was asked to start a community garden in her neighborhood. In 2010, she found and leased a one-acre lot on California Avenue in the area now called Willow Springs Park.

For more information, please contact Sasha Kanno at 562.230.7207 or via email at sashakanno@mac.com. To find out more about Long Beach Local, visit its website at www.longbeachlocal.org, which includes a blog, calendar, volunteer information and more.



----------
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:
http://www.longbeachlocal.org/mailinglist/remove/052157b77a4e02eb9aee0f4bfbc07112

Farmstand 59 open Friday and Saturday!


Press Release

Long Beach Local Announces Farmstand 59 Grand Opening This Weekend

New store brings fresh, organic, non-GMO, locally grown produce to Long Beach


March 4, 2013
FOR IMMEDIATE RELEASE


Long Beach, Calif. – This weekend, March 8-9, Long Beach Local will celebrate the Grand Opening of its long-awaited Farmstand 59, selling a variety of organic, non-GMO vegetables, flowers, fruit, and honey. The store, located at 2714 California Avenue near the corner of East 27th Street, will open for business Friday afternoon 2-6 pm and Saturday from 10 am to 2 pm.

Long Beach Local is a 501(c)3 nonprofit organization whose mission is to develop and maintain farmland in the urban setting of Long Beach, growing crops in an effort to provide City residents with fresh and healthy food. Farm Lot 59 is open for public community work days on Fridays from 9 am to noon and the second Saturday of each month from 9 am to 3 pm. Volunteer workers are at the farm Monday through Friday from 8:30 am to noon. Long Beach Local also hosts events and groups at Farm Lot 59, including a fall harvest potluck dinner, the Long Beach Food Swap, and school groups.

The seeds for the nonprofit were planted when Sasha Kanno, a longtime resident of the Wrigley Historical District, began a backyard produce exchange in 2007. A year later Kanno was asked to start a community garden in her neighborhood. In 2010, she found and leased a one-acre lot on California Avenue in the area now called Willow Springs Park.

For more information, please contact Sasha Kanno at 562.230.7207 or via email at sashakanno@mac.com. To find out more about Long Beach Local, visit its website at www.longbeachlocal.org, which includes a blog, calendar, volunteer information and more.

Monday, March 4, 2013

Kale Pesto

From Evan Kleinan's Good Food.
Kale Pesto

Last week I ate dinner at Superba Snack Bar in Venice. I noticed that Chef Jason Neroni had several unique pestos on his menu. I tried his curry leaf pesto which he pairs with roasted asparagus and a fried duck egg; but I also noticed that he has a kale pesto on his brunch menu. He tosses the kale pesto with market vegetables and tops it off with two sunny side up eggs for weekend brunch goers. Hear Jason talk about pesto this weekend on the show and find his recipe for Kale Pesto below.

1 bunch black kale

2 cloves raw garlic

½ cup parmesan

¼ cup extra virgin olive oil

2 tbsp lemon juice

Salt and pepper to taste



Place all ingredients except the extra virgin olive oil in a food processor. Puree and slowly add the extra virgin olive oil until incorporated.