STAND HOURS FOR THE WINTER MONTHS:
Tuesdays and Fridays---noon to 5pm
Closed on Thursdays and Saturdays
Looking ahead toward Christmas and New Years weeks:
We will be open on Tuesdays...Dec. 23, 30, and Jan. 6.
Fridays....we will be closed on Dec. 26, open on Jan. 2.
Rain forecasted for this coming Thursday night and Friday morning...but by noon on Friday the sun will be shinning and pleasantly warm!
Wishful thinking...but regardless of the weather, we will be open at the farm stand on Friday.
Looking for gift ideas for the holidays?
How about putting together a gift basket using locally produced items available at our stand:
Honey from Rock Front Ranch in the 8 oz. and 1 pound "Muth" jars
and 1 pound jars from David's Blue Ribbon Honey.
"Godess" herb smudge bundles ( for burning ) and essential oils from Larry at High Sierra Farms.
Almond brittle form Rusty at Paso Almonds.
Goat cheese from Steve at Happy Acres Farm.
Jujubes from Rock Front Ranch.
Gift Certificates for any amounts you wish for our farm stand.
We just received some Pink Lady and Fuji apples from Cuyama Orchards....certified organic and great tasting.
What's in the box this week:
Recipe idea for butternut squash from "Cook's Illustrated" magazine:
heat oven to 425 degrees, put oven rack on lowest position in oven, peel the skin using a vegetable peeler until squash is completely orange with no white flesh remaining ( roughly 1/8 inch deep), halve squash lengthwise and scrape out seeds, place squash cut side down on cutting board and slice crosswise into 1/2 inch thick rings, toss squash with 3 tablespoons melted butter, 1/2 teaspoon salt and 1/2 teaspoon pepper until evenly coated, arrange squash on rimmed baking sheet in single layer, roast until side touching sheet is well browned ( 20 to 25 minutes) and then use a spatula to flip each piece, cook another 10 to 15 minutes until both sides are browned, top with some pecans, goat cheese or maple syrup if desired.
I know the
celery is on the small size, but it has a wonderful celery flavor and the stalks are dark green in color...the way celery is supposed to be, rather than the bleached out and watery stalks that you see in the supermarket ( I am just trying to rationalize that my celery is OK being small).
Here's a quick and easy way to prepare this week's chard:
wash off the leaves and cut them in 1 inch wide ribbons
when you get to the ribs of the leaves, cut them into 1/2 inch pieces, heat some olive oil in a skillet and add the chard, season with a little sea salt and garlic powder , cook until the leaves are "wilted" and the stem portion are soft. Add a little balsamic vinegar to the chard near the end of cooking if you wish.Brussels Sprouts...cut them in half, sprinkle with olive oil and a little salt, roast in the oven until tender, top with some Parmesan cheese and bread crumbs for the last few minutes in the oven...even the kids will like them.
""Persian" type cucumbers from Ocean Breeze Farms in Nipomo, pesticide free, no bitter skins, no need to peel, crunchy and sweet.
"Vine ripened" orange and striped tomatoes from Tutti Frutti Farms in Lompoc....certified organic.
PRODUCTS AVAILABLE AT OUR STAND FROM OTHER FARMERS AND BUSINESSES:
Kelli ( aka Sweet Pea) has her tasty baked cookies and cakes at the stand each Friday (you can reach her direct at Sweetpeabakeryag.blogspot.com).
Juices from Chadmark Farms of Paso Robles...apple and pomegranate cider . All of his juices are "flashed pasteurized" for best flavor and nutrient retention.
Almond Brittle from Paso Almonds of SLO...freshly made each week by Rusty and his crew.
Persian Cucumbers from Ocean Breeze Greenhouse Farm in
Nipomo.
Dates from the Flying Disc Ranch in Cochella Valley, pesticide free
Blueberries from Gary Teixeira of Santa Maria..pesticide free.
Pomegranates from Chadmark Farms of Paso Robles
Oranges and
Mandarins from Bob Polito of Valley Center, California.
"Artisan" breads from "Little Red Hen" Bakery every Tuesday and Friday
Vegetable and herb starts from The Transitions Mental Health Growing Grounds of Santa Maria...pesticide free!
Fresh fish and canned albacore for sale every Friday. 100% wild caught by San Luis Obispo County commercial fishermen. Or join the Fish CSA and get weekly deliveries; contact Margie at slofreshcatch@gmail.com or 481-5827.
David's Blue Ribbon Honey from Arroyo Grande and honey from Rock Front Ranch
