Friday, May 31, 2013

Organic produce

Sorry I haven't been blogging. Hopefully you are following us on Facebook and Instagram.

Farmstand is still open weekly. Friday 2-6 & sat 10-2.

Sunday, May 19, 2013

We are the winners for the 2013 Women's Business Council grant!

I am so proud to be the recipient of the 2013 Women's Business Council Small Business Grants program. As a working mom and small business owner I am honored to be recognized for the hard work that we are doing on the farm.

What was originally a trash pile is now a flourishing organic farm. I couldn't do it without the help of our farm hands and volunteers. We work daily - most times until dusk - to get the food and flowers to your table. We love our work and and happy to do it.

This grant funding will go toward the purchase of a much needed tractor. This award is a drop in the big expensive bucket. If you feel like donating or have any equipment to donate please get in touch.

Thanks again for supporting local agriculture in Long Beach.
-sasha kanno

*donation button on website...

Saturday, May 11, 2013

Herb-Leek Tart

Adapted from Martha Stewart, July 2009

Serves 6

            Pate Brisee
            All-purpose flour, for surface
            2 medium leeks, white and pale-green parts only, thinly sliced and rinsed well
            1 ounce (2 tablespoons) unsalted butter
            2 large eggs plus 1 large egg yolk, lightly beaten
            1/2 cup heavy cream
            2 tablespoons creme fraiche
            1/2 cup grated Comte or Gruyere cheese
            1/4 cup chopped mixed delicate herbs (such as tarragon, basil, chives, parsley, or chervil)
            1/2 teaspoon coarse salt
            Freshly ground pepper
1.     Preheat oven to 400 degrees. Roll out pate brisee into a 1/4-inch-thick rectangle on a lightly floured surface. Fit dough into a 4 1/2-by-13 3/4-inch rectangular tart pan (available at, leaving a 2-inch overhang on all sides. Fold under overhanging edges, pressing firmly against pan, to double thickness of crust sides. Prick bottom with a fork. Chill in freezer for 30 minutes.
2.     Line dough with parchment cut to fit, and top with pie weights or dried beans. Bake until edges are golden, about 20 minutes. Remove pie weights and parchment, and bake until bottom is golden, 10 to 15 minutes more. Let cool in pan on a wire rack. Reduce oven temperature to 350 degrees.
3.     Meanwhile, saute leeks in butter over medium-high heat, stirring frequently, until leeks are just tender, 4 to 5 minutes. Transfer leeks to a bowl, and let cool slightly.
4.     Add eggs and yolk, cream, creme fraiche, cheese, herbs, and salt to leeks, and stir to combine. Season with pepper. Spoon filling into cooled tart shell. Bake until filling is set in the center, 30 to 35 minutes. Let cool in pan on wire rack. Remove from pan and cut into squares.
Cook's Note
Comte cheese is available at specialty-food stores and some grocery stores. Gruyere cheese, which is similar in texture but a bit stronger in flavor, may be substituted.

Available Today in Farmstand 59

Come shop local today in our Farmstand. We are open 10-2 and have fresh organically grown flowers in vintage vases, beautiful salad mix with edible flowers, spring radishes and onions, leeks, locally made jam and walnut oil from heritage walnut trees.

Support your farm by shopping with us.

See you soon-

Thursday, May 2, 2013

New products in Farmstand 59

Introducing La Nogalera walnut oil. Delicious to cook with or as a finisher.

Available for sale in Farmstand 59 on Fri 2-6 & Sat 10-2

avocado, chevre & walnut salad
            1 ripe pinkerton avocado
  2 tablespoons chevre
 ¼ cup toasted walnut pieces
 Salt and pepper
 1 tbsp walnut oil
wash and dry your heirloom salad mix, peel and slice avocado
arrange on a platter. Crumble chevre over avocado and walnuts.
Drizzle with walnut oil and salt and pepper.