This Weekend at the Farm

Summer has arrived at the Tierra Vegetables Farm Stand!!! She was held up for awhile and is (we hope) planning on staying for a few more months! The Farm Stand is bursting with summer time goodness. There's so much variety you may have to look around the corner to find something you're looking for. From Apples (yes we have a few Gravensteins) to Zucchini, we have such a diverse array of produce. Everything grown right there behind the Farm Stand!

Here's what's what: Strawberries, Tomatoes including Red, Heirloom, Sungolds, Cucumbers including Slicers, Picklers and an Armenian or two or three (or more?), Colorful Summer Squash (yellow, light green, dark green), Sweet Lettuce, Chard, Dino Kale, Sweet Red Onions, Cabbage, Garlic, Eggplant, Sweet Peppers including Gypsy and Banana, Chile Peppers including Poblano, Anaheim, Inferno and the rest of the gang. Did I mention the Fresh Shell Beans? We have Cranberry, Black Coco and the Marrowfat. They are all there so you can come compare (limited supply of Marrowfat for another week or so), Broccoli, Carrots, Beets, Freshly Dug Yukon, Red and Russet Potatoes, Cilantro, Dill, Basil, Sweet, Sweet Corn, did I mention Padron Chile Peppers? These are the little peppers that are either very hot or very not. You saute them whole in a little oil until blistered (just a few minutes), then put on plate (if they get that far) with a bit of coarse salt. Take turns eating them and see who gets the HOT one(s). So fun. Lee takes most of them to the San Francisco market so if you need a bunch on Saturday, let me know and we'll make sure we save them for you. We'll have plenty on Friday.

Okay, onward; we have the Heirloom Cornmeal, some Dried Beans, freshly made Sauerkraut and Pickles, FRESH SALSA, Hot Sauces, Dried and Smoked Chiles/ Powders and Chile Jams. My apologies to whatever I am forgetting.

Not to forget the Taco Night at Tierra Vegetables: September 2 from 4:30 - 7:30. All you can eat chile/ vegetable/ cheese tacos to benefit the White Barn Project. We will have Kombucha from Revive Drinks, and you can bring your own beverages of course. We will also have dessert. Cost is $25 for adults and $10 for children under 10. ALL proceeds to the BARN FUND.

Hope you all have a lovely weekend. The Farm Stand is OPEN TUESDAY - FRIDAY 11 - 6 AND SATURDAY 10 - 4.

Hope to see lots of you traipsing out to check out the glorious White Barn that was meant to be moved to the spot it's at!

Hi everyone,

Is it going to rain??? We'll find out shortly. We'll be at the Farm Stand, rain or shine. May not have any shine today; the old wait and see...

Winter mode has descended on us at the farm: the fields look barren near the farm stand but there is lots of food out back, on the other side of the "creek". If you want to see, come on and take a little walk, it's not too far, and see what's out there.

Meanwhile, what's fresh at the Farm Stand is the following: Brussels Sprouts, Cabbage, Fennel, Leeks, Potatoes, Kales, Chard, Carrots, Beets, Parsnips, Rutabaga, Sunchokes, Celeriac, Salsify, Pan di Zucchero, Puntarelle (so delicious), Radicchio, Red Cabbage, Lettuce, Spinach, Shallots, Onions. Am I forgetting anything???? Winter Squash!!!! I almost forgot: Butternut, Delicata, Spaghetti, Pumpkin.

Gift ideas: Heirloom Dried Beans, Chile Jams, gorgeous Hot Sauces of many heats, colors, varieties, Chile and Chipotle Powder, Chiles, Chile "kits", Sauerkraut, T-Shirts!, Honey from the field.

Clothes Drive: We will be giving the warm clothes to the Homeless Emergency Shelter in Guerneville. I got an e-mail from the director minutes after the announcement that we were collecting stuff. They are in great need and are rather a "forgotten" shelter. They need warm clothes most large sizes, and also panchos, socks, layering clothes, etc. Bring whatever you may have to the farm and we'll make sure it gets to the shelter. Thanks.

OPEN TUESDAY, THURSDAY, FRIDAY FROM 11 - 5:30 AND SATURDAY 10 - 4. 651 AIRPORT BLVD, SANTA ROSA.

There's a nice, easy, comforting recipe below if you want to check it out too.

Thanks,

Evie

Colcannon

from The Victory Garden Cookbook

1 lb kale (more or less)** 1 1/2 lbs potatoes

8 Tbsp butter 1 cup finely chopped leeks

Salt and freshly ground pepper 1/2 cup chopped onions

1/2 - 3/4 cup light cream, milk or combination of both

Wash, trim and blanch kale. Drain, gently squeeze out water and chop finely. Set aside. Peel potatoes, boil in salted water.

Meanwhile, heat 2 Tbsp of the butter in a frying pan and gently stew the leeks until tender, 5 - 10 minutes. Add the chopped kale and saute over high heat, stirring to evaporated excess moisture.. Turn the heat to low, add 2 Tbsp butter and slowly cook the leeks and kale for 5 - 10 minutes longer. Season with salt and pepper to taste.

In a small frying pan, brown the onions in the remaining butter. When the potatoes are tender, drain and mash them. Whip in the kale and leek mixture and 1 tsp salt. Heat cream or milk and gradually beat in until mixture is smooth, creamy, yet firm. Season with salt and pepper. Reheat, if necessary and mound in a hot dish. Make a depression in the center and pour the browned onions and butter in the well until they spill over the side.

Note: If you want to cut down on butter simmer the leeks in milk until soft and cook onions in less butter.

** All amounts are more or less

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