We hope you can join us this great event!
Aug. 23 – Farm to Table Dinner
You won’t want to miss our amazing dinner, prepared by chef Tonia Schemmel. A guestfrom dinner last year wrote, “There are no words to describe how amazing our experience was at your farm. To be treated so well and eat such incredible food.”
Get your tickets now to join us for this great event! Visit our booth at the Farmers Market this weekend, Saturday, 10am-2pm or email: firstname.lastname@example.org. We hope to see you there!
We will be open every Wednesday, July through August, 2-5pm.
Take a tour of the farm and herb garden, stock up on the freshest produce, buy a snack, and bring a picnic blanket to stay and enjoy.
Let us know if you would like to join our email list to get the latest of weekly offerings.
We look forward to seeing you this Wednesday!
We are so excited about our newest addition to the farm – Beeker and Peeg, a breeding pair of Kune Kune pigs from New Zealand. We hope to have some babies by early summer!
The warm weather crops have been loving our beautiful summery weather and we hope you have too! Here is what you will have in your bag for the week:
Mixed Salad Greens
We hope you enjoy!
Tip of the Week:
You have received the first padron peppers of the season, and it is the earliest in the season I have ever had them! Padron peppers or pimientos de padron are a Spanish pepper that is traditionally served as a tapas or appetizer. They are easy to prepare and fun to eat. Just saute them whole in olive oil and then salt. They say 1 in 10 are hot. The other 9 are not hot and have a great flavor. To be on the safe side, I always take a small bite off the end to make sure it isn’t a hot one!
I hope you all had a fun 4th! We’re on schedule to provide you with yet another bag of produce for the week – enjoy!
Mixed salad greens
Kohlrabi is a member of the brassica family – the “bulb” is the part that we eat. The hard outer skin needs to be peeled off. I love it raw and plain but it’s also good steamed, sautéed, grated and put in stews.
Here is a list of your CSA produce for the week – hope you enjoy!
Mixed Asian Greens
Recipe of the Week: Garlic Scape Pesto
5 Garlic Scapes
1/4 cup olive oil
1/4 cup parmesan cheese
1/4 cup pine nut, walnuts or pistachios
salt to taste
Chop garlic scapes, cheese and nuts in a food processor and then slowly add oil and salt to taste.
Welcome to the second week of our CSA! We hope you enjoyed your bag of produce from last week. With the rain and warm temperatures, things keep growing.
This week you’ll find:
Fresh Sugar Snap Peas
Asian Greens Mix featuring Bok Choi, Tatsoi and Chinese Cabbage
Beets with Beet Greens
Cucumbers or Strawberries (next week you’ll recieve what you didn’t get this week)
Mixed salad greens
Tip of the week:
Fava beans are delicious, but require a bit of work up front. First of all, shell them from their pods. The beans themselves have a whitish casing which needs to be removed. Do this by putting the beans in boiling water for 5 – 10 minutes and drain. When cool enough to handle (rinse under cold water to make it go faster) use the tip of a sharp knife, make an incision in the skin and pop the bright green bean out. I love them mixed with bowtie pasta, pesto and some dried tomatoes. They go well with almost anything!
Eggs! Eggs! Eggs!
Come and get some of the best and freshest farm eggs, while they last…
Already naturally colored for Easter, with a combination white, green and browns.
ON SALE! down from $7 to $6.50
Available daily from our farm stand or weekly at the SJ Farmers’ Market beginning April 7th, 10am -1pm, at the Brickworks!
Join Jessica Kopicki, health counselor, to learn about foods and herbs that will warm you from the inside out, promote circulation, enhance immunity and more.
Celebrate health and community with dinner, dessert and drinks (made with the best ingredients grown with love at Sweet Earth Farm).
Limited space available – RSVP at 378-6717 to attend.