Something Good Organics

We’ve got our eyes set on a new piece of property and that means I finally get to plant the orchard of my CSA dreams. I’d love to hear the top 10 things you’d like to see in the CSA box in the future. We hope to include berries, a large fruit variety, enough eggs for everyone and possibly milk. This will be unraveling within the next few years, but any thoughts you have now, will help us make extraordinary CSA boxes in the future.
What’s happening with our chickens? Many people have signed up on our waitlist in anticipation of our eggs. We have about 28 laying hens at the current time producing about 10 dozen per week. We also have 4 different sets of 15 chickens being moved around on the farm to a new grassy location everyday. The grass is sparse and it’s becoming more difficult with the lack of rain. We’ve also found 2-3 roosters in each batch 🙁 anyone need a rooster? Seriously. If not, some will become dinner. The oldest chickens of the batch should be laying by the new year, and the rest will soon follow every month after. We will pleased when we can fulfill all egg orders and make sure you are eating the happiest chicken eggs around.

Snapped a picture of one of my lovely ladies on the way out the door today. She’s no taller than a bottle of soda and gets super excited every time she’s moved onto new grass.
Granola of the week: is Coconut Seed. Please see our store for a list of ingredients. This granola is PACKED with healthy pumpkin seeds and coconut flakes. It’s one of my favorites. Lightly sweetened and a perfect snack, it’s made right here in Goleta by Cindy Dollar.
We’ve been subscribing to Deux bakery for several months now and we are trying to switch over to ALL organic loaves. In order to do that the price will go up a little bit and we do need a minimum commitment each week. We will start waiting lists for our organic bread and as soon as we get our minimum (6-8 people) we will begin the process. Please let me know if you have any questions regarding this matter.

CSA for the week of October 29th contains:
YELLOW GRAPE TOMATOES
GREEN BEANS
SALAD MIX
ZUCCHINI
BASIL
BUNCHED SPINACH
CUCUMBERS
CIPPOLINI ONIONS
BUTTERNUT SQUASH
RED TOMATOES
BIG BOX ADD: HEIRLOOM TOMATOES, AVOCADOS from VINCENT FARMS, GREEN LEAF LETTUCE, BEETS and ORANGE KABOCHA SQUASH from FRECKER FARMS
Continue reading “CSA and Juice Feast for week of October 29th”

Organic farming isn’t what it used to be. With government regulations, huge factory farms with special interests and insurance agencies to top it off, it’s amazing we can even find time to farm anymore. The Food Safety Modernization Act covers many recent regulations that the government has put into place. Seems like politicians created these laws in their office, instead of collaborating with real farmers. They force farms into clean houses, restricting farm animals/compost from interacting with the farm, pushing chemicals instead of hand workers, completing tons of paperwork for regulation and paying huge regulation fees. Not to mention that if you don’t comply to these standard you can not be insured and/or sell to your local stores.
I think the future of our food is really going to have to be in our hands, our gardens, local farms and our back yards. I’m so happy to have a community dedicated to eating organic and local, and if you ever have questions about growing food in your back yard please let me know. While I’m a newbie at farming, it’s a life long pursuit! Sorry for the rant. I just feel a lot of these regulations happen behind the scenes leaving consumers unaware of the struggles their food has been through.
We are back with granola of the week and it’s Pumpkin Pecan. This delicious granola can be made in Certified Organic OR Certified Gluten Free. If you do not specify you will receive certified organic. Please see our store for the full list of ingredients. This granola is locally made right here in Goleta.
Our carrot tops are still suffering from mildew. We just started digging a new crop and the carrots are still too small to use. For the first time since I can remember we will not have carrots this week. Hopefully they will be back in action next week. If you purchase carrots in the store they will be bagged and we have a very limited quantity.

CSA for October 22nd Contains:
BUNCHED SPINACH
GREEN BEANS
ROMAINE LETTUCE
GREEN BELL PEPPERS
HEIRLOOM TOMATOES
DELICATA SQUASH
LEEKS
CILANTRO
CUCUMBERS
ASIAN PEARS from GARCIA FAMILY FARMS
BIG BOX ADD: CHERRY TOMATOES, SALAD MIX, ZUCCHINI, CARROTS, GREEN KALE

Chipotle-Glazed Delicata Squash with Cilantro-Lime Rice and Black Beans

(I was at Whole Foods over the weekend and they had roasted delicata slices you could buy in the hot food section sprinkled with pepper. Another idea if making a whole meal might take too much time! These lil squashes are fantastic!!)
Ingredients: Serves: 2 to 4
Chipotle-Glazed Squash
•3 delicata squash, sliced in half lengthwise, seeds scooped out, then sliced into ½ inch arcs
•¼ cup olive oil, plus some greasing for the pan
•1 or 2 canned chipotle chiles, chopped, with 2 tablespoons adobo sauce
•1 tablespoon pressed or minced garlic
•1 tablespoon honey
•Sea salt and black pepper
Cilantro-Lime Rice:
•1½ cups brown basmati rice, rinsed in a fine mesh strainer
•1 small lime, zest removed and juiced
•1 small lemon, juiced
•loose ½ cup fresh cilantro, chopped
•1 tablespoon butter (optional but highly recommended)
•salt, to taste
Refried Black Beans
•Drizzle of olive oil
•1/2 white onion, chopped
•2 cloves garlic, pressed or minced
•1/2 teaspoon cumin
•2 cans cooked black beans, drained
•1/3 cup roasted red pepper, chopped (or maybe roast some green peppers?)
•Sea salt and pepper, to taste
Garnish
•Lime wedges
Directions:
1.Prep work: Heat the oven to 300 degrees Fahrenheit for the squash. Bring a large pot of water to boil on the stove for the rice.
2.Cook the squash: Grease a large rimmed baking sheet or roasting pan. Whisk together the olive oil, 1 chipotle chile, adobo sauce, garlic, honey, and some salt and pepper in a small bowl. Taste and add another chile if you like.
3.Brush the glaze evenly over the squash skewers and roast for 45 to 60 minutes, turning once or twice and basting with any pan juices. When the squash is tender and deeply colored, remove the skewers from the oven and set aside.
4.To cook the rice: Once your pot of water is boiling, pour in the rice and give it a stir. Boil the rice for 30 minutes, then turn off the heat and drain the rice. Return the rice to the pot and cover the pot. Let the rice steam for 10 minutes. Remove the lid, fluff the rice with a fork, then mix in the lime zest and juice, lemon juice, cilantro, butter and salt to taste.
5.Cook the beans: In a 10-inch skillet over medium heat, sauté the onion and garlic in olive oil until fragrant. Add the cumin and stir until fragrant, about 30 seconds.
6.Pour in the beans and ½ cup water. Stir, cover and reduce heat to a simmer. Cook for 5 minutes, then remove the lid and use the back of a fork to mash up about ½ of the beans. Add the roasted red peppers, stir, and season with salt and pepper to taste. Cover until you’re ready to serve.
7.Serve the beans on a bed of cilantro lime rice. Top with chipotle-glazed squash. Garnish with a couple of lime wedges.
(Recipe from Cookie and Kate)

Stuffed Green Bell Peppers

(A green bell pepper makes a very handy to go cup for some morning scrambled eggs too! No need to find a trash can for the cup – eat it!)
Ingredients:
4 green peppers
1 pound ground beef (ground bison, chicken or tempeh would work too)
1/2 cup chopped leek, white part only
16oz. diced tomatoes
1 cup instant long grain white rice
1 cup water
1 tsp. salt
1 tablespoon Worcestershire
1 cup shredded cheese (I like parmesan cheese because it has lots of flavor and you might not need to use as much)
Directions:
Cut the tops off of the peppers and clean seeds out. Put a pot of water on to boil. Take one of the peppers and chop half of it for the filling.
Put the 3 & 1/2 peppers into a pot of boiling water and let them boil for 5 minutes. Then remove them, drain any water, and salt the insides.
Cook the 1/2 chopped pepper, leek, and ground beef in a large skillet until beef is browned. Then drain the grease. Return the pan of peppers, leek, and beef back to the burner and add the rice, salt, Worcestershire sauce, tomatoes, and water. Bring the mixture to a boil and then simmer for 15 minutes.
Place the 3 & 1/2 boiled peppers into a casserole dish and fill with stuffing mixture. Generously sprinkle cheese over the top and bake covered for 30 minutes at 350 degrees. You may need to uncover and cook for a few minutes to make sure the cheese is good and melted (and bubbly!)
(Recipe from Poofy Cheeks)

Cucumber Avocado Salad with Tuna, Cilantro, and Lime

Ingredients:
1 avocado
1 T fresh-squeezed lime juice
1 large cucumber (or 2 smaller cucumbers)
1/2 cup chopped cilantro (more or less to taste)
1/4 cup thinly sliced green onion (any onion would really work here)
1 can (5 oz.) tuna packed in olive oil
salt and fresh-ground black pepper to taste
Dressing Ingredients:
2 T mayo
1 T fresh-squeezed lime juice
Directions:
1.Dice the avocado into 1/2 inch pieces, put in a bowl large enough to hold the whole salad, and toss with one tablespoon of lime juice.
2.Peel strips from the cucumber if desired, then cut into fourths lengthwise and slice into bite-sized pieces. Chop the cilantro and thinly slice the green onion. Whisk together the mayo and lime juice to make the dressing.
3.Add the chopped cucumbers, chopped cilantro, and sliced green onions to the avocado and gently combine. Add the dressing and stir just enough to combine. Drain the oil from the tuna and use a fork to partly break apart the tuna into chunks. Stir tuna into the salad and GENTLY combine (don’t over-stir; you want the tuna to remain chunky.) Season to taste with salt and fresh-ground black pepper and serve.
4.This will last okay in the fridge for a day, but it’s far better freshly made.
(Recipe from Choose DIY)

JUICE FEAST Contains:
LOOSE CARROTS N’BEETS
ROMAINE LETTUCE
BUNCHED SPINACH
ASIAN PEARS from GARCIA FAMILY FARMS
FUJI APPLES from GARCIA FAMILY FARMS
GREEN KALE
CUCUMBERS
CILANTRO/MINT
CELERY
LACINATO KALE

CSA for October 15th Contains:
RAINBOW CHARD
BAGGED CARROTS
RED CHERRY TOMATOES
RED BUTTER LETTUCE (or romaine)
GREEN BELL PEPPERS
CUCUMBERS
DILL
GREEN BEANS
GREEN and/or GOLD ZUCCHINI
YELLOW ONIONS
BIG BOX ADD: HEIRLOOM TOMATOES, BUNCHED SPINACH, ROMAINE LETTUCE, RED BEETS from FRECKER FARMS, ASIAN PEAR(S) from GARCIA FAMILY FARMS

Continue reading “CSA and Juice Feast for October 15th”

We don’t have a lot of tomatoes here on the farm, so we are picking Roma tomatoes for the share Tuesday morning. We are picking them from our Buellton property tomorrow and I will trek up there to make sure we have tomatoes in our shares this week. Bagged carrots will continue over the next few weeks, while the tops are not worth bothering with, due to the mildew.
I think the chickens have been protesting the heat this week. They have not been laying a lot of eggs and we might come up short over the next few weeks. We have about 60 new chick-letts being moved daily in our chicken tractors. They are moved daily onto new grass and are fed worms and grain too. We can’t wait to introduce 15 new varieties of chickens (with different color eggs) into our coops and their eggs into your household come springtime.

CSA Contents for October 8th:
LACINATO KALE
ROMAINE LETTUCE
ROMA TOMATOES
CUCUMBERS
ASIAN PEARS from GARCIA FAMILY FARMS
BAGGED CARROTS
CIPPOLINI ONIONS
CILANTRO
GREEN ZUCCHINI
GREEN BELL PEPPERS
BIG BOX ADD: SPAGHETTI SQUASH, RED CHARD, LEEKS, YELLOW CHERRY TOMATOES AND HEIRLOOMS from FRECKER FARMS

Continue reading “CSA and JUICE FEAST for OCTOBER 8th”

Our new crop of carrots start next week. We should be back to our normal bunches then. We are should have enough tomatoes as well! Alex Frecker, of Frecker Farms is a good friend of ours. He’s worked with Givens farms for over 10 years and we are always happy to support his new farm down in Carpinteria. Unfortunately he doesn’t have enough to supply our whole CSA, but we are able to get some of his variety in our large shares.
We have cheese available from Casitas Valley Creamery, the same farm we get our apples from. Fresh feta cheese in a range of flavors are offered in the store. They are delicious! Please make sure if you order cheese, that your box will not be sitting on your porch for a few hours. We also have granola made fresh to order in 4 different flavors which are gluten free or certified organic.

CSA for October 1st contains:
BUTTERNUT SQUASH
DANDELION GREENS
ROMAINE LETTUCE
BAGGED CARROTS
CUCUMBERS
GREEN BELL PEPPERS
GRANNY SMITH APPLES from REGENERATIVE EARTH FARMS
RAINBOW OR RED CHARD
GREEN ZUCCHINI
BASIL
BIG BOX ADD: CARROTS, ASIAN PEAR, HEIRLOOM TOMATOES and CHERRY TOMATOES and WATERMELON from FRECKER FARMS

Continue reading “CSA and Juice Feast for October 1st”

Having our farm so close to the beach in Goleta has a lot of great advantages. We stay cooler in the hot temperatures and mild all year round. But it also brings in a lot of moisture that makes growing things difficult at times. Our carrot tops have a bad case of mildew and so we are only harvesting the roots for the time being. We are able to put more carrots in each share this way. Same carrots, just without their tops.
Want more fruit in your share? We are trying out our new fruit expansion add on for $7. About 2-3 lbs of organic fruit, packed in a paper bag and added in with your share. As the seasons change, so will the fruit and the quantities.
We are in between a lot of vegetable crops on the farm. Tomatoes will be back soon, but we had to take a temporary break. We are also looking forward to a lot of spinach in the future. I love kale, but it will be nice to see a different green in the box. Chard is on the way too. I believe this will be the last week for the ambrosia melon, so savor that last glimpse of summer as we head into fall!

CSA for September 24th Contains:
FRENCH GREEN BEANS
LOOSE CARROTS
CUCUMBERS
RED BELL PEPPERS
GREEN LEAF LETTUCE
AMBROSIA MELON
LOOSE BEETS
SPAGHETTI SQUASH
CIPPOLINI ONIONS
WHITE NECTARINES from GARCIA FAMILY FARMS (We ran short on nectarines so you may have received strawberries instead)
BIG BOX ADD: MIXED CHERRY TOMATOES from FRECKER FARMS, HASS AVOCADOS from VINCENT FARMS, ROMAINE LETTUCE, GREEN ZUCCHINI, RED DELICIOUS APPLES from CASITAS VALLEY FARM

Continue reading “CSA and Juice Feast for September 24th”

it has been so hot and dry on the farm. It’s been a struggle to keep up with watering and the bugs are going crazy. That’s why you have not seen spinach, arugula, cauliflower, broccoli and more. We just don’t have a chance at making progress with these crops until it cools down, rains or both. We also had some deer eat through a crop of cucumbers and the plants and got into our watermelon stash as well. I guess everyone is looking for something to quench their thirst.
Local granola is back in action after much demand. Your granola is locally made and by purchasing it your money is staying right here in Goleta. With different choices like Organic Rasin Pecan, Cranberry Cashew or Gluten Free Coconut Seed or Walnut Spice there are many different delicious and healthy flavors to keep you going. We are also looking into making home made salad dressings. My biggest complaint with store bought dressings is the cheap oil/products they use to make them. After making a huge, delicious salad, the last thing you want to poor over it is store bought salad dressing! We will get those up and going and will let you know when they are available.

CSA Contains:
CARROTS
LACINATO KALE
GREEN ZUCCHINI/CROOKNECK
RED PEPPERS
RED BUTTER LETTUCE
CILANTRO
CANARY MELON
RED TOMATOES
CUCUMBERS
HASS AVOCADOS from VINCENT FARMS – these avos will probably need a few days to ripen on your counter
BIG BOX ADD: ROMAINE LETTUCE, RED CHERRY TOMATOES from FRECKER FARMS, CARROTS, ASIAN PEARS from GARCIA FAMILY FARMS, GREEN ACORN SQUASH

Kale Mustard Wrap

(This super simple wrap is easy to make and great to bring for lunch to work or school! It’s filled with kale, cucumbers, avocados and a homemade mustard dressing. The perfect wrap, on-the-go!)
Ingredients: Serves 2
1 cup Tuscan kale, washed and chopped
mustard dressing (see below)
1/2 avocado, sliced
1/4 cup cucumber, peeled and sliced
2 whole wheat or whole grain wraps
Mustard Dressing Ingredients
2 Tbsp. olive oil
1 Tbsp. Dijon mustard
1/2 lemon
salt and pepper
Directions:
Make dressing: combine all ingredients together, stirring until combined.
Mix kale and dressing together, allowing the mustard dressing to soften the kale. Assemble wrap starting with avocado, then add cucumber, and finally add the mustard kale.
Wrap up and enjoy!
(Recipe from MindBodyGreen)

Shaved Zucchini, Walnut and Citrus Salad

(Salads don’t need lettuce to be tasty and nutritious. They can also be created with many vegetables. In this salad here, zucchini is shaved to create thin strips that look lovely on the plate and work well as a side dish, or even a main meal with some protein added – try roasted chicken, grilled fish or sautéed tempeh. Other vegetables can be peeled using this method: carrots, beets, cucumbers, jicama, even daikon radish, for variety. Experiment and find combinations that you enjoy!)
Ingredients: Serves 4
For the salad:
3 large zucchini
1/2 cup walnuts
2 green onions, chopped
1/3 cup cilantro, chopped
For the dressing:
3 tablespoons olive oil
zest of 1 lemon
juice of 1 lemon
1/2 teaspoon sea salt
black pepper, to taste
Directions:
Preheat a large sauté pan on medium. Add the walnuts, and toast, stirring often, until fragrant and lightly browned, about 3 minutes. Do not allow to burn. Set aside to cool.
Chop off ends of each zucchini. Using a vegetable peeler, shave the zucchini into a large bowl, creating long strips. Discard the seedy center.
Add olive oil, lemon zest, lemon juice, sea salt and black pepper to a small bowl and whisk. Add to the salad and mix well.
Roughly chop the cooled walnuts and add to the salad, along with the green onions and cilantro. Mix well.
Serve immediately.
(Recipe adapted from MindBodyGreen)

Protein-Packed Summer Salad Bowl

(This is dinner in a bowl, full of protein and vitamin goodness. If you use canned beans, it takes 10 minutes to prepare. This salad also keeps nicely in the fridge and makes good packed lunch. It’s perfect for a quick summer dinner, and you can serve it with fresh bread or as a side salad.)
Ingredients for the salad: Serves 4-6
3 cups of cooked beans (or 2 cans) (I used black eyed beans, but any beans would do)
1 cup cooked quinoa
1 big bunch of cilantro
1 deseeded red, sweet pepper
1 leek (white parts only)
2 small carrots
Ingredients for the dressing
2 Tbsp. of olive oil
1 tsp. of chili oil (or more if you can take more heat)
2 Tbsp. of cider vinegar
1 clove of garlic (crushed)
Splash of balsamic vinegar
Salt and pepper
Directions:
Chop cilantro, pepper, leek and carrots
In a bowl combine beans, quinoa, chopped vegetables, and cilantro
Combine dressing ingredients and add to the salad
Mix everything, adjust seasoning if needed and serve.
(Recipe adapted from MindBodyGreen)

Tosca’s Clean Eating Chicken Explosion

Ingredients: (Serves 4)
4 cups organic chicken or vegetable stock
2 boneless, skinless chicken breasts
2 tbsp natural almond butter
1 tbsp honey
1 tbsp coconut oil
Dash of hot chili oil
1 large telegraph cucumber, cut into matchsticks
1 bunch spring onions (4-5) cut into thin ribbons
1 zucchini, cut into matchsticks
2 medium sized carrots, cut into matchsticks
2 bunches romaine lettuce, chopped
1 cup fresh chopped coriander
Directions:
Place the stock in a medium saucepan and bring to boil. Add the chicken breasts to the boiling stock then remove from heat and cover to poach for 25 minutes, turning once. You want to ensure the chicken breasts are fully submerged in the liquid to ensure even cooking.
Combine the cucumber, onions, zucchini, carrots and lettuce in a large bowl and lightly season with salt and pepper.
Remove the chicken from the poaching liquid and shred into bite sized pieces and add to salad.
To make the salad dressing, combine the almond butter, oils and honey in a food processor and combine. Add ¼ cup of the poaching liquid and process until smooth.
Drizzle dressing over the chicken salad, garnish with the fresh coriander and serve.
(Recipe from The Eighty Twenty Rule)

Juice Feast Contains:
CARROTS X2
RED BELL PEPPERS
CUCUMBERS
ROMAINE LETTUCE
CILANTRO
GRANNY SMITH APPLES from CASITAS VALLEY FARM
RED TOMATOES
LACINATO KALE
CELERY
LOOSE RED BEETS
LEMONS AND LIMES

We’ve added a fruit expansion option to our CSA boxes. We don’t grow a lot of fruit on the farm at the current time, although we’ve planted raspberries and blackberries and have a lot of citrus trees in our future. But maybe you’d like to see a few more lbs of fruit in your share each week (or bi-weekly). Check out our new fruit option and feedback is always appreciated.
We’ve been having a big problem with a bug called a pepper weevil. It creeps into crops during high heat, low rainfall and can be undetectable until you open your pepper. Even though the weevil can cause the center of the pepper to turn black, and you might actually find the bug as well, the greater part of the pepper should be consumable. We’d also be happy to replace them if you find them inedible. Here’s a recent picture:

We are bringing back cheese from Casitas Valley Creamery, located in Ojai. Fresh feta and cheddar curds will be available as early as next week and their aged cheeses will follow behind. Keep an eye out for that in our CSA Store.
We are also up to about 100 chickens again and will be able to accommodate a lot more orders in the spring. Raising chickens has proven to be very difficult for us. Being on 50 acres of open land leaves a lot of open space for predators to make chicken their dinner. But it has been rewarding too. Working with the hens can be very calming and making them happy makes me very happy. Right now they are feasting on romaine lettuce that bolted, melons, old butternut squash and more.

CSA for Sept 10th contains:
RED GRAPE TOMATOES
GRANNY SMITH APPLES from CASITAS VALLEY FARM
CARROTS
RED LEAF LETTUCE
AMBROSIA MELON
RED BELL PEPPERS
SUNBURST SQUASH
CUCUMBERS
YELLOW ONIONS
GREEN CURLY KALE
BIG BOX ADD: CONCORD GRAPES from VINCENT FARMS, WHITE NECTARINES from GARCIA FARMS, CARROTS, RED TOMATOES, GREEN LEAF LETTUCE

Continue reading “CSA and Juice Feast for September 10th”

We are back in school! St. Raphael, Mountain View, Cold Spring Elementary and Westmont to be specific. If you have picked up your CSA box here in the past or want to pick up your share here in the upcoming weeks, please log into your account and change your pick up location. Feel free to email me with questions.
Have you ever visited Scarlett Begonia, a delicious restaurant downtown Santa Barbara? We happen to be very close family friends and we sell the same bread, muffins, scones and biscuits through our CSA program. All bread is made fresh the night before you receive it and is made right here in town. Consider purchasing from Deux Bakery for all your bread needs.
Casitas Valley Creamery will be back up and running soon and we will be offering their new line of fresh cheeses, with their aged cheeses following close behind.
Last, but not least – our chickens! We are only getting about 12 dozen per week with our latest loss in population. Our egg subscriptions are maxed out and that’s why you do not see eggs posted in our CSA store at the current time. Subscribing to our eggs means you get priority on the dozens. We have 30 more chick-letts up and coming so please keep an eye out for more eggs in the store.

CSA for September 3rd contains:
CILANTRO
CARROTS
ROMAINE LETTUCE
CUCUMBERS
RED BELL PEPPERS
RED TOMATOES
CROOKNECK SQUASH
CANARY MELON
LACINATO KALE
LEEKS
BIG BOX ADD: YELLOW CHERRY TOMATOES from FRECKER FARMS, RED LEAF LETTUCE, BLUE LAKE GREEN BEANS, GREEN PLUMS from GARCIA FAMILY FARMS, CARROTS
Continue reading “CSA and Juice Feast for September 3rd”

A few important things happening in our CSA store. This is our last week selling granola from our local chef. She has a lot going on this year and unfortunately can not provide granola for us anymore. After this week please visit her website at http://cindyshealthycreations.com/ to support her delicious granola. We will be entertaining the idea of selling granola from another local distributor if there is any interest.
Casitas Valley Creamery has been in transition lately with their cheeses. They are in the midst of clearing out their creamery in preparation for a new round of cheese making. They have partnered with two local artisan craftsmen to bring a variety of expertise on board. They are also going to be trying a new cheese rind casing in order to improve appearance, but also keep more moisture in their aged cheeses, while also allowing them to breath and ripen.They are hoping to make more cheese, more often and have consistently better results. This will in turn, will allow them to be more creative in their ability to experiment with new recipes and flavors. The fresh cheeses will be available in our store as early as next week and the ripened cheeses will be available 2 months after that. We look forward to their new line of cheese and will keep you updated on the progression.

CSA for August 27th Contains:
RED BELL PEPPERS
CARROTS
RED LEAF LETTUCE
ORANGE KABOCHA SQUASH
RED TOMATOES
CUCUMBERS
BLUE LAKE GREEN BEANS
YELLOW ONIONS
AMBROSIA MELON
CONCORD GRAPES from VINCENT FARMS
BIG BOX ADD: SUNGOLD CHERRY TOMATOES, CILANTRO, CARROTS, GALIA MELON, +1 MORE THING TO BE DETERMINED
Continue reading “CSA and Juice Feast for August 27th”