May 15th Update
One of the advantages of being a smaller diversified farmer is that you get used to the unpredictable. This year winter did not start until March. Though it was short lived, we did get a considerable amount of runoff that delayed some of our earliest plantings. There are still a few small patches of earth ...read more»
Summer Farm Dinner Series
Dinner in the Fields! Spend a lovely evening on the farm, sharing a meal prepared from fruit and veggies grown right in the fields you will be dining in. We’ve had so much fun the last two summers hosting dinners and sharing the farm that we have decided to do it again. This season, we ...read more»
May 3 Update
The air is full of scents these days. The lemons and oranges are wafting their blossom fragrances far and wide. The avocado blossoms are burgeoning as well and we are praying for a good set this year. The season has noticeably changed this last week as we enter into our warmer weather pattern. Now is ...read more»
Spring Plantings
With the arrival of spring comes warmer air and soil temperatures which means planting time for farmers and gardeners! Our crew has been hard at work mowing and incorporating cover crops, forming beds and then sowing seeds or transplanting starts from our greenhouses. Some of the crops that we have recently put into the ground ...read more»
Garlicky Nettle Pesto
Time: 25 minutes Makes: 1 generous cup 1/2 pound rinsed nettles (use gloves when handling raw) 4 large garlic cloves, smashed 1/2 cup toasted and chopped pine nuts (or walnuts) 1/2 teaspoon salt Freshly ground pepper 1 tablespoon freshly squeezed lemon juice 1 1/4 cups extra virgin olive oil 1/3 cup grated Parmesan cheese Bring ...read more»
Spring Greens Pesto
Makes about 2 cups -1/2 cup dried mushrooms, broken up into pieces -3 T. olive oil -3 cloves garlic, minced -1/2 lb. seasonal greens -1/2 cup grated Parmesan cheese -1/4 cup lightly toasted nuts (pine nuts, almonds or walnuts) -1/2 t. salt, or to taste -1/2 t. freshly ground black pepper, or to taste -1/2 ...read more»
Tassajara Warm Red Cabbage Salad
Serves 4 to 6. Prep time: 10 min. Cook time: 10 min. -1/2 cup sunflower seeds -1 t. natural cane sugar (or brown sugar) -fine grain sea salt -2 T. extra-virgin olive oil -1 red onion, diced -3 medium cloves garlic, minced -1 lb. head of red cabbage, quartered and cut into thin ribbons -1 ...read more»
Saag Paneer
Saag Paneer Prep time: 15 min. Cook time: 15 min. Serves 4-6 Ingredients *1 1/2 lbs. fresh spinach, well washed, drained & stemmed *2 T. ghee, clarified butter, or unsalted butter *8 – 12 oz. paneer cheese (or Halloumi), cut into 1/2-inch cubes *2 medium onions, finely chopped *scant ...read more»
April Update
This time of year (weather permitting) we start our soil preparations in earnest for the coming growing season. Most of the winter cover crops have been mowed and incorporated and we are spreading compost mixed with limestone to help replenish the nutrients in the soil. Let the planting begin! So far, roughly 18 acres have ...read more»
April 10, 2012
Arugula – Waddell Canyon Rainbow Chard – Ocean St. Ext. Red Dandelions – Waddell Canyon Red Kale – Waddell Canyon Baby Romaine – Waddell Canyon Curly Parsley – Waddell Canyon Oregano – Ocean St. Extension Mint – Waddell Canyon Sage – Waddell Canyon Artichokes – Rodoni Ranch Persian Lime – Ocean St. Ext.