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.
Thanks for supporting local agriculture in the LBC!
Monday, October 28, 2013
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