Farming

Support urban agriculture through your tax deductible donations

Howdy Long Beach Locals,

 

We would like to invite you to join Long Beach Local as a paying member. Your $25 tax deductible annual membership fee will help us to continue to bring local sustainable agriculture to the city of Long Beach. Long Beach Local depends on your membership in order to be able to fulfill our mission, In return you will receive 10% off our Farm Stand and be the first to get invited to our special events. 

 

Buying direct from our farm eliminates the inefficient transportation of food thus making it possible to distribute fresh and pesticide-free produce year round. This consumer is also supporting ethically and responsibly raised products as well as a sustainable lifestyle. We are creating an urban/ rural connection within our local community.

2011 has been a wonderful year and we know 2012 is going to be even better. Submit your $25 membership fee or any amount before December 31st for a tax-deductible donation and come visit us on the farm.

 

You may mail membership dues to:

Long Beach Local

2076 Eucalyptus Ave

Long Beach, Ca 90806

Happy New Year!

Sasha Kanno and Farm Lot 59

More greenhouse pictures

I really hope we don't have to move this thing again.

Greenhouse part 3

The replacement panels have been installed, the doors are on and the greenhouse is ready for irrigation. Today was another beautiful day for working on the farm. Thank you Andy and Craig.

The Shed

It's on it's way to resurrection. Thanks Mark and the rest of the guys, much appreciated!

Red Garnet Yam and Leek Frittata

Adapted from: http://www.rachaelrayshow.com/food/recipes/sweet-potato-and-leek-fritatta/

Serves: 4-6

Preparation Time: 1 hour

3 tablespoons Extra Virgin Olive Oil

2 large yams or sweet potatoes, cut in half and thinly sliced

2 medium leeks, thinly sliced

4 cloves garlic, finely chopped or grated

12 extra-large eggs

1/3 cup milk or half-and-half (eyeball it)

A splash of hot sauce

Salt and ground black pepper

1/2 cup shredded white sharp cheddar cheese

1/2 cup (a couple of handfuls) flat-leaf parsley leaves, chopped

Preheat oven to 400°F.

Heat a 12-inch, nonstick, oven-safe skillet over medium-high heat. Add oil, potatoes, leeks and garlic, and cook until the veggies are tender, 6-7 minutes.

Beat eggs together with half-and-half, a splash of hot sauce, some salt and pepper. Pour the eggs in the skillet over the filling. Using a spatula, raise the cooked egg off the bottom of the pan, allowing more of the still-liquid eggs to settle on the bottom of the pan.

When the frittata has set, sprinkle the top with cheese and transfer to the oven. Cook for 10-12 minutes until top is deep golden brown. Remove and let stand 5 minutes. Garnish with parsley, cut into wedges and serve.

Today's Farm Box

Happy Thanksgiving. Today's contents are:

Arugula
Leeks
Butternut Squash
Kale
Carrots
Beets
Sweet Potatoes
Parsley
Rosemary
Celery
Satsumas
Apples

Have a great holiday and make some delicious food to share with you family!