Posts Tagged With: farmers market

Do the Can-Can!

this is why I got a really bad berry stomach ache on Friday during picking….

Things have been a bit busy on the farm. The summer rush is in full swing. Here’s a pictorial overview of all sorts of farm updates.

sweet peas were here and now they’re done, Loganberries are still here

the CSA packing line, plus Jude thrown in!

Angies beautiful flowers

strawberries are starting to slow down in the heat

Jake holding Abby like the lion king

pretty fennel

chard – great colors

part of our booth at the farmers market, beets galore

Boysenberries EVERYWHERE!

farm photo op, most of the daily crew ๐Ÿ™‚

and the littlest member, Jude sucking on his mango


We work hard. All of the harvesting, weeding, packing, digging, tilling, planting, transplanting, watering, and everything else, but we also play hard. We challenged a nearby farming community to a kickball game:

Mountain Bounty – team domination

intense warm up, one handed catching, beer in other hand

the two sides combine for a peaceful post game pic

we harvested over 1,000 pounds of broccoli last Wednesday and some were as big as Jason’s biceps

Even with all this work, we’ve made sure to make rock’in meals. Here’s a sampling:

pesto Mediterranean pizza

spring rolls wrapped in blanched cabbage leaves and special sauce

yummy pesto

beet, carrot, beet green roast

And, we’ve also tried to keep preserving food….

sun drying apricots and nectarines

the new pressure cooker with lots of our canning work: from left to right: dill pickles, with strawberries on top, boysenberries in pear juice, with pickled fennel (top), nectarines in juice, hot cumin zucchini pickle, and 3rd top mango/serrano hot sauce, bottom right jearinera and nectalo (nectarine and loganberry) jam

had to do some construction in the cabin….add some shelfs

Wow, there’s just not enough time in the day. Gotta love summer! Enjoy the rest of your weekend and eat some delicious food!


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Tongue of Fire

From the post title you’re probably guessing that Jake and I ate some sort of ridiculous hot pepper and suffered the consequences. Guess again ๐Ÿ™‚

Dried Beans.

Last Saturday Jake and I were really excited when one of the farms at the Farmers Market brought dried beans. The farm is called GRUBย (Growing Resourcefully, Uniting Bellies) and it’s run by Lee, Francine, and Michael. We were able to visit GRUB farm and go on a farm tour a few weeks ago. It was great to learn about other farming methods and techniques. This year GRUB planted an experimental dried bean plot. They grew over a dozen varieties of beans to learn which ones worked best with their soil, thrasher, and of course which ones taste the best. The GRUB farm has a bunch of great systems in place from their field rotations and experimental crops to community engagement days. While visiting the farm we saw all of their stored (and yet to be thrashed) beans. Needless to say, Jake and I eagerly awaited the beans arrival at the market.

Now, I’ll admit I have quite a fondness for beans. I probably was a garbanzo bean in another life considering how much hummus I eat. Last Saturday I thoroughly enjoyed talking to Francine for about a half hour about beans and all of the varieties they were selling. Boston’s Favorite,ย Hutterite bean, amongst heirloom varities of black, pinto, and white beans. How was I going to decide which oneย to buy? Then Francine picked up a bag that had not been displayed yet: Tongue of Fire. Sold.

Jake and I brainstormed ideas on what to make for dinner using the beans. Francine said that she had not yet tried Tongue of Fire, but that she thought it was a good all around bean for holding it’s texture and such. We knew we wanted to make some red quinoa, so we went pretty simple and decided to do a quinoa and bean bowl. Well, we thought we were just going to do that simple bowl and then I got an itch to use the saffron I had been carrying around in my purse. It’s pretty funny actually, most women have some make-up or tweezers along with their wallet. Nope not me, just a little small bag of saffron that I “packed” into my purse during the move from Iowa. It’s been sitting their ever since, ha! We soaked a pinch of saffron in a few tablespoons of warm water for 10 minutes and then added it to 1 3/4 cup water with 1 cup red quinoa. Once that’s all in the pot bring it to a boil and then down to a simmer for 25ish minutes. Don’t forget to rinse the quinoa three times with water before adding it to the pot because it’s coated with a bitter enzyme that can easily be washed away.

saffron infused water

Last, I immersion blended a spicy roasted red pepper sauce. Here’s the rough measurements for that sauce:

  • 1/4-1/3 cup roasted red peppers
  • 1/4 cup extra virgin olive oil
  • 1/4 cup soaked almonds with their skins peeled off (this creates a creamy sauce, soak almonds from 2-8 hours and then rinse them well and peel the skins off)
  • 1/4 cup lemon juice
  • dash of salt
  • couple dashes of cumin
  • 1/4 teaspoon red pepper flakes
  • garlic, as much as preferred
  • a tablespoon of red wine vinegar (optional)
  • 1 teaspoon agave nectar or honey
  • a bunch of cilantro (optional)

Add all of the above ingredients together and then immersion blend them into a tasty sauce/spread depending on how much olive oil and almonds you add. Less almonds will make it thinner. I’m guessing you could sub tahini and/or lime juice into this sauce as well. I shall try that next, but in the mean time you should go eat some beans ๐Ÿ™‚

Unfortunately, the beans didn’t keep their cool striped design after they were cooked. They tasted great and didn’t cause any tongue discomfort ๐Ÿ™‚

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Farmers Market

Here’s a picture post of some crops that we typically have at the Farmers Market each Saturday right now. I have a feeling you might want to eat a salad after this….

Meyer Lemons

as I used to say when I was younger, "Trees!"

Jake with the daikon leaves

a giant kohlrabi variety


the salad mix with only lettuce varieties

middle salad mix- some lettuce, some mustard greens, kale, chickweed, and escarole

salad mix with no lettuce, only escarole, endive, kale, yukina savoy, peppery greens, chickweed - deliciousness!

Now go enjoy some greens ๐Ÿ™‚

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Peace and pumpkins

Trick or Treat!??!

Happy Halloween and Autumn ๐Ÿ™‚ There were so many great pictures of Yosemite, I thought I’d add a few more and some others from the Farmers Market today. We have so many winter squash, they’re so unique and delicious. Try a new recipe with winter squash…soup, puree, baked – they’re so delicious and seasonal! The food blog websites at the top of the page have some good winter squash recipes. Have a great weekend,

peace and pumpkins!

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After a wild and unforgettable rafting trip, we headed to Reno with Jake’s Uncle Jon. We spent a few recovery days in Reno hanging out with Jon and Jamie and their cute daughters Anna and Alice. We also did some much needed laundry and took real showers. Yikes washing my hair for the first time in 16 days felt awesome. Jake and I finished our travels by going through Sacramento and planting ourselves in Chico, CA on a sustainable farm. We’ve been on the farm for about 2 weeks now and things are going pretty good. There’s been a ton of hard work: shoveling compost, raking compost, moving wheel barrels, planting miniscule seeds, laying drip line irrigation, rolling up irrigation, weeding, weeding, weeding, trellising tomatoes, transplanting lettuce, and more and more. Each long day is satisfying and rewarding, plus we’ve been eating tons of delicious food. Check out some pictures ๐Ÿ™‚

sweet peppers

the red and orange one is a pineapple tomato! (tastes like a tomato)

Green delicious

some of Friday's harvest for Saturday's market


tomato display at Chico Market

Jake and I working the tomato part of the booth

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