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 Newsletter 46 | March 2015 | www.farmlot59.org | ||
 Farm happenings... Thank you to everyone who made it out to the farm this past weekend. We loved hosting 2 great events and having guests on our working farm. People are so nice and excited to see the work we are doing. Its a great community farm and we love sharing it with you. We assisted the Long Beach Grocery Coop in gaining numbers to reach their pledge goal. They are working toward a grant to be able to open a grocery coop in Long Beach. You can follow the progress online and on their fb page..http://www.longbeachgrocery.coop/ We also hosted the first of a three brunch series with Restauration. Everything was harvest on thursday for the Sunday event. Chef made a smoked trout dish with our fava and mustards, second course was a pork belly chilaquiles, lastly dessert was an english muffin french toast with loquat basil apple blossom compote. It was delicious of course. I love listening to all the interesting conversations happening at our events. Great people come together here. Consider joining us for an upcoming event. The events are listed on our website, scroll down and check it out. Thanks again for all the support. It makes it all worth it. See you on the farm. -Sasha Kanno, Farmer | ||
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Cooking Class on the farm with Aliye and Emily! There are a few spots left for this Saturday's cooking class with Aliye and Emily. We will start the class with a farm tour to identify the produce you will be using. Learn knife skills and how to put together salads on the fly. Its not all about the lettuce ya know. | ||
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Eggs!! We love our hens and we love the beautiful eggs they provide to my family and our guests. The hens act as our composters, nitrogen fixers, pest and rodent (yes, and I havent seen a lizard in the chicken yard in years). Our eggs are diverse in color because of our flock. Different hens lay different eggs. Our eggs do not need to be refrigerated but I do recommend it when its hot. A cooler yolk holds form better anyway. We do have a few roosters so our eggs might possibly be fertilized, that's how it goes. Our eggs are seasonal, small batch and absolutely packed full of vitamins and flavor. They are available for sale at Working Class Kitchen and now by delivery from Beachgreens. Get some, eat fresh and local. Its totally worth it. Here is a beautiful recipe from my friend Gaby. Happy Easter!  | ||
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Monday, March 23, 2015
Notes from the farm
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