Monday, June 16, 2014

Fwd: beachgreens Summer 2014 Newsletter

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 Summer 2014 Newsletter

There are a lot of exciting things happening in the Long Beach food community.  See below for some upcoming events to get your summer started off right!
beachgreens Pop-Up Produce Stand
Imagine: Another way to get your beachgreens produce besides having it delivered!  Run out of strawberries?  Need more peaches? Just want a couple of items?  We are here for you!  We will have a selection of seasonal fruits and vegetables available, plus 'Recipe Boxes' available to purchase, which will include a delicious recipe pre-packed with selected items for that recipe.
Starting Friday, June 20th, from 3-6 pmbeachgreens will be hosting a Pop-Up Produce Stand every Friday in front of Berlin Bistro (420 E. 4th St.) in the East Village, Long Beach.
And even better, spend $20 at the produce stand, and receive a free Farmstand Sandwich from Berlin!  Come on down and enjoy happy hour and a sit-down menu.  (
Watch our FaceBook and Instagram Pages for Updates.

Second Saturday Market Place
Farm Lot 59 will celebrate the start of summer Saturday, June 14th by hosting "Second Saturday Market Place," at its own farm located at 2714 California Ave, Long Beach from 10 am - 1 pm.
The Second Saturday Market Place will feature farm fresh fare, including organic fruits, vegetables, flowers, and eggs, as well as farm tours, and hot breakfast.
Judita Wignall (, a chef and author of Going Raw, will be on hand to demonstrate raw food recipes using ingredients from the farm and to sign copies of her books while DJ Mr. Bill spins music for visitors.  The Ladyfarmer, a local mobile café, will be serving hot breakfast made from farm fresh produce and eggs, and Pop Up Coffee will provide coffee and tea.  Other merchandise will also be available at the Market Place, including heritage walnut oil, handmade produce bags, heirloom seeds, and more.


At 10:30 am, visitors can take a 30-minute farm tour of the 1-acre lot for a $5.00 suggested donation (nobody will be turned away). 


Additional information is available at, or follow Farm Lot 59 on Facebook, Instagram, and Twitter. 
Support a New Local Business!

Heartbreak Coffee is currently an in-home coffee roasting operation run by two Long Beach residents, Gretchen and Michelle. Ever since starting, they've put all their heart and spirit into watching Heartbreak grow, and they've been working really, really hard to keep up with the ever-increasing number of orders coming in from all over the nation, and the world! 

Heartbreak Coffee is raising funds to open a brick and morter in downtown Long Beach in a historical building.  Visit to find out more, and support another local business today!   

Potato Salad with Fennel

  • This recipe will make you a potluck Superstar!

  • Serves: 3-4

  • Preparation Time: 45 minutes
  • 1 1/2 pounds potato
  • apple cider vinegar
  • Olive Oil
  • Salt and Pepper to taste
  • 1 fennel bulb
  • 1/2 small onion
  • 1-2 garlic cloves
  • 1 teaspoon fennel seed
  • 1-2 Tablespoons plain yogurt
  • walnut oil
  • 1 cup walnuts, or to taste, toasted
  • Instructions:

    Place potatoes in a pot and cover with cold water. Add a good pinch of salt. Turn heat to high and boil until soft. When soft, drain and return to pot. Add some olive oil, apple cider vinegar, and salt to potatoes while they are still hot, as they will soak up some flavor.

    While potatoes are cooking, dice fennel bulb and onion finely, reserving some of the fennel frond. Heat a saute pan over medium high heat. When pan is hot, add 2 Tablespoons olive oil. Cook diced fennel and onion for about 10 minutes, stirring occasionally, until bits start to brown on the bottom of the pan. Turn heat to low and cook for about another 10 minutes. You want the fennel and onion to be nice a soft and brown. A little bit of sticking is okay.While fennel and onion are cooking, mash garlic in a mortar and pestle with a pinch of salt and fennel seed. Add this mixture to the fennel/onion mixture towards the end of cooking, cook for 2 minutes, being careful not to let the garlic burn. Remove fennel/onion/garlic mixture and let cool slightly. Chop finely, or pulse mixture in food processor with yogurt until a paste. Dice cooked potatoes and place in a large bowl. Add fennel/onion/garlic puree to cooked potatoes.Add walnut oil to taste, and more apple cider vinegar until tangy enough. Also season with salt and pepper. Chop fennel fronds and mix in, and garnish with fennel fronds and walnuts.
Incorporating more fruits and vegetables into what we eat has never been easier, especially with beachgreens deliveries at your fingertip. 
We have 3 different sized boxes to fit your needs, and hundreds of recipes online to help you get started.  Visit us at today!



Aliye Aydin
owner, beachgreens 
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beachgreens | 901 Orizaba Ave | Long Beach | CA | 90804

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