Farm to Table Dinner

Sunday, August 25th 5-8pm

Join us for a lovely evening and share in the bounty.  This elegant 3 course dinner will feature all of the best grown on the farm.  The menu will be posted soon. BYOB

Suggested Donation $50        Reservation Required

Pick up a ticket at our booth at the Farmers Market, Saturday (9:30-1pm) or

Contact Us: sweetearthfarm.sji@gmail.com/360-378-6717

Farm Stand Open!

A bright hello from Sweet Earth Farm,   

Hope this finds you well.

We wanted to let you know that we will have a farm stand open this year, beginning this Thursday, 7 days/week, 10am-6pm.  It is in the red barn to the left as you enter the driveway.  We will have the refrigerator stocked with pea shoots (one of my favorites!), arugula, radishes, purple sprouting broccoli, eggs, pork and chicken.  

And you can sign up for our newsletter/email list to receive the latest updates from the farm, including harvest days and what is stocked in the farm stand. 

By signing up for our newsletter, you will receive: *early opportunities at the freshest food*exclusive discounts*new recipes to prepare*monthly promotions *notice of future events*and news worth mindful discussion  
CLICK HERE.   Sweet Earth Farm

Sign up now to stay connected.  Know someone who might be interested?  Thanks for sharing!  Email comments or questions to  sweetearthfarm.sji@gmail.com 

Cheers,    Amanda Zee, Elaine Kendall and Tea Bair

Farm Events!

 

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: sweetearthfarm.sji@gmail.com.  We hope to see you there!

Wednesdays at the Farm!

We will be open every Wednesday, July through August, 2-5pm.

Take a tour of cropped-CSA-2.jpgthe 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!

Beeker & Peeg

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!

Westside CSA July 12th

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

Padron Peppers

Tomatoes

Basil

Zucchini

Cilantro

Head Lettuce

Onions

Peas

Kholrabi

Spinach

Raspberries

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!

Westside CSA for July 5, 2012

Hello all!

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
Garlic scapes
Strawberries
Cherry tomatoes
Herb bundles
Chinese cabbage
Red lettuce
Peas

Food Note:
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.

Westside CSA for June 28th

Here is a list of your CSA produce for the week – hope you enjoy!

Strawberries

Rhubarb

Mixed Asian Greens

Salad Mix

Broccoli

Spinach

Swiss Chard

Peas

Head Lettuce

Basil

Garlic Scapes

 

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.

 

 

West Side CSA for June 21, 2012

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
Young Onions
Beets with Beet Greens
Spinach
Cucumbers or Strawberries (next week you’ll recieve what you didn’t get this week)
Mixed salad greens
Kohlrabi
Young Garlic
Fava Beans

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!