Primal Pastures Recipe Share and Facebook Contest!

A Message from Primal Pastures:

Hi there!  Farmer Paul here :)  The last couple of months I have seen some amazing Primal Pastures creations being posted to Facebook, emailed to us, and talked about at our drop sites.  Patricia's kofta kabobs, Jackie's chicken zucchini spaghetti, Jimmy's Morrocan meatballs, Jessica's rosemary chicken, and Chris' bone broth are just a few of the amazing dishes that we have had the pleasure of hearing about.  Well NOW it's time to put your inner food blogger to work and get some of these amazing dishes onto plates across SoCal!  And in order to motivate you, we're offering a $50 Primal Pastures gift card for the champ :)

So here's how to play: Take some photos of your Primal Pastures creations this month and send your best photo along with the recipe to info@primalpastures.com with the subject "Recipe Share".  The deadline for submissions is Saturday, 8/17.  There is no limit to how many entries you can make.  We will create an album to post on our Facebook page for one week with each photo and the core.  The recipe/photo with the most "likes" will win the gift card!  We will try to put as many of your recipes as possible onto the website with your name on them, too.  This contest is only open to the VIP list (previous customers).

Who: All Primal Pastures VIP List

What: Subject "Recipe Share" + photo + recipe

When: Deadline for submissions is Saturday 8/17

Where: info@primalpastures.com

There are so many amazing ways to prepare real food.  Help pass your knowledge on to others and take a chance at winning some free Primal Pastures goodies!  We have drops this Saturday 8/3 in Pasadena, LA, Long Beach, and farm pickup available, so jump into the store and place an order if you haven't already.  Thanks for your continued support and we look forward to seeing those beautiful creations!

Farmer Paul

The Primal Pastures Team

Tom, Jeff, Paul and Rob

Summer!

Farmstand open fri 2-6 & sat 10-2!

Spicy Zucchini Soup

Adapted from Elise Bauer on Simply Recipes (serves 4)

Ingredients

4 tablespoons olive oil

1 onion, finely chopped

1/2 jalapeno chile (or more to taste, depending on how spicy you would like the soup to be), seeds, stems and ribs removed and discarded, chopped

3 chopped garlic cloves

2 pounds chopped zucchini (skin on), about 5-6 cups

1 1/2 cups chopped day-old bread

3 cups chicken broth (use vegetable broth for vegetarian option)

1 cup water

1/2 cup fresh mint leaves (spearmint), loosely packed, chopped 1/2 cup fresh cilantro, loosely packed, chopped (optional

2 teaspoons lemon juice

Salt

Pepper

Cook onions and jalapeno chile in olive oil for 4-5 minutes on medium-high heat. Onions should be translucent but not browned. Stir in zucchini and garlic and saute for another 3-4 minutes. Season with a dash of salt.  Mix in broth, water and bread and bring the pot to a simmer. Reduce heat and simmer for 20 minutes. Once you’re done, turn off the heat and stir in mint and cilantro and use a stick blender or food processor to puree the soup. Add lemon juice, salt and pepper to taste. Eat hot or cold

Help us buy this tractor!

Hello Long Beach Locals-

In May we were honored to be awarded a grant from the Women's Business Council to help us fund the purchase of a tractor. Unfortunately the grant money fell a little short of the purchase price. We need to match their grant by another $2,500 to be able to buy the little Kubota tractor that we need.

Currently we are doing everything by hand and as rewarding as that is its not very efficient. The purchase of a tractor would allow us to be able to accomplish a lot more in a lot less time. As we enter our second year farming at Farm Lot 59; we need to increase our on farm products and production rates. We grow a wide variety of organic, non-GMO vegetables; flower, fruit and honey but are currently only using 50% of our property. Having a piece of machinery on site would greatly help with these goals.

You can donate in person at the farm during our store hours, Friday 2-6 & Sat 10-2 or send in the mail to:

Long Beach Local

2076 Eucalyptus ave

LB, Ca 90806

or through our paypal account.

Please help us raise $2,500 to purchase this cute little tractor.

All donations are tax deductible and much appreciated. Thank you for supporting local agriculture in Long Beach. See you on the farm!

Sasha Kanno
Farmer Farm Lot 59, President Long Beach Local
sashakanno@mac.com
www.longbeachlocal.org

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Sasha Kanno, 2714 California Ave, Long Beach, CA 90755

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Perfectly Grilled Carrots

Adapted from Amelia Saltsman

Makes 6 to 8 servings

1 ½ to 2 pounds large carrots 

Olive oil

Kosher or sea salt

Some optional seasonings: crushed or ground chipotle chiles or red pepper flakes, ground cumin, turmeric, coriander, smoked paprika

1 lemon, optional

1/4 cup coarsely chopped herbs, such as cilantro, parsley, basil, mint, or oregano, depending on spices used, optional

Cut carrots on the diagonal into longest possible oval slices, 1/4- to 1/2-inch thick.

Have a bowl of ice ready. Cook carrots in salted boiling water until color brightens and carrots are slightly flexible, 2 minutes. Drain and immediately toss carrots with ice and cold water to stop the cooking process and preserve their color. Drain and pat carrots dry. Carrots may be prepared a day ahead to this point and refrigerated covered.

Heat grill or grill pan to medium or medium-high. Toss carrots with about 1 tablespoon olive oil, about ½ teaspoon salt, and any other ground spices. Spread carrots on hot grill surface and grill until the top surface looks a little blistered and the underside has nice grill marks, but are not burnt, about 4 minutes (adjust grill heat accordingly to slow down or speed up cooking time as needed). Turn and grill second side.

Place carrots on a serving platter and drizzle with a little more olive oil if you’d like and additional salt and seasonings. Zest lemon over carrots, if using, and add a nice squeeze of the juice. Scatter herbs over all.

Farm Lot update and Thanks!

Hello Long Beach Locals-

As our farm moves into our second growing season we are learning so much. The soil is better than last year but still needs a lot of work. Our drainage issue didn't magically go away and the fence is only a rabbit deterrent. On the up side things are flourishing and growing out of a past illegal dump. That part is a bit magic.

When I started this farm I didn't have an operating budget and survived on grants and volunteer help. I want to thank all the hundreds of people in this community (LB, national and cyber) that have supported me and this crazy idea to build a farm. 

This year our farm is taking a new direction. We increased our board of directors by 2 new amazing members. Welcome Justin Hectus and Steve South. I'm excited to see where this new leadership will take us. We already have plans to do more community outreach and guided tours. You will be hearing more about this soon.

Unfortunately we also learned that having children on the farm during our work days is not safe. If you are a guest during Farmstand 59 hours the farm is open and you are welcome to have a self guided walk. If you want your kids to come and experience the farm we suggest you convince their teacher to bring them down as a class. You are of course welcome to join!

We are also excited to switch up the way we work with our talented volunteers. We are no longer accepting new volunteers. If you have worked with us in the past we are more than happy to have you continue on with us. If its been a while since a visit you are still more than welcome to return. The farm has changed a lot since you were with us last. Soon we will be launching a new Intern program where we will be taking applications and asking people to commit on a weekly basis. Farm work is very time sensitive and technical. Its just too difficult to start from scratch with new folks on a weekly basis. So instead we will be taking people in sessions. You will learn everything from start to finish in a growing season. This new program will launch very soon.

Please continue to support us as we grow and change with the seasons. We love Long Beach and am pleased as punch to provide you all with delicious organic non-gmo produce, flowers, fruit every week. We love having you at the farm and look forward to more events, meals and tours. 

Our Farmstand is open Fri 2-6 & Sat 10-2 March - October. Support your local farm by spending your food dollars with us.

Your Family Farmer-

Sasha Kanno

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Long Beach Local is responsible for the content of this email.
Sasha Kanno, 2714 California Ave, Long Beach, CA 90755

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Squash Souffle'

2 lbs. summer squash                    

2 leeks                                        

Salt and Pepper                                           

1 cup milk                                   

2 eggs, lightly beaten

3 tbsp. melted butter

3 tbsp. flour

8 oz. cheddar cheese, grated

Buttered breadcrumbs

      

Combine squash, leeks, salt and paper, cover with water and simmer until vegetables are tender, about 15 to 20 minutes. Drain and mash well. Stir in milk, eggs, melted butter, flour and cheese. Add salt and pepper

Preheat oven to 350°. Bake in a buttered 1 1/2-quart casserole for about 30 minutes. Top with buttered breadcrumbs and bake for about 10 minutes more minutes.