From the Weiser Family Farms Library...

I finished “reading” The Omnivore’s Dilemma yesterday on my way back from the farm.  I had heard about Michael Pollan and his very influential book at farmers’ markets and food industry events over time but I had never got around to reading it.  Finally, I decided to get the audiobook version (unabridged, I might add) and listen to it on my long rides to and from our farm.  What a remarkable journey.  Without getting into too much detail, I just have to say that “reading” the book made me appreciate the true cost of the food I eat, not just the impact to my wallet but to the whole of society.  I also have a greater appreciation for the impact my family and I have, as farmers, on the quality of our customers’ lives. Pollan’s book educated me without preaching to me and that was much appreciated.  It was definitely food for thought.

Next up, "Building Soils for Better Crops" by Fred Magdoff and Harold Van Es. Unfortunately, there is no audio version of this book so I'll only be able to read it at stop lights and railroad crossings.

~Dan

The Irish love Potatoes

And so do we!

St. Patrick's Day is next week and why not celebrate with your favorite Weiser veggies and corned beef?  This recipe calls for fingerling potatoes and rutabagas.  So grab your favorite kind of green beer and enjoy this:

Slow-Cooker Corned Beef and Cabbage

Ingredients

• 4 pounds lean raw corned beef brisket
• 3 tablespoons pickling spice (often included with brisket)
• 1 medium rutabaga, halved and cut into wedges
• 1 pound large carrots, cut into 4-inch pieces
• 1 1/4 pounds large fingerling potatoes
• 1 leek, white and light-green parts only, cut into 3-inch pieces
• 1/2 head Savoy cabbage, cut into wedges
• 1/3 cup horseradish, drained
• 1/3 cup creme fraeche or sour cream

Directions

Place the corned beef in a large slow cooker and scatter the pickling spices on top. Layer the rutabaga, carrots, potatoes and leek in the cooker (in this order for even cooking). Add enough hot water (4 to 5 cups) to cover the meat by at least 1 inch, put the lid on the slow cooker and cook on high, 7 to 8 hours.

Remove the meat and vegetables from the slow cooker and keep warm. Put the cabbage in a microwave-safe dish with 2 cups cooking liquid from the slow cooker, cover and microwave until tender, 7 to 10 minutes. Meanwhile, boil another cup of cooking liquid in a small skillet until reduced by half, about 10 minutes. Mix with the horseradish and creme fraeche in a small bowl.

Slice the corned beef and serve with the slow-cooked vegetables, cabbage and sauce; reserve about a quarter each of the meat and vegetables and 1 1/2 cups cooking liquid for Corned Beef Hash.

A Few Words From Dan...

Well, the in-basket for my small farm newsgroup is filling up a lot quicker these days.  Must be time to start thinking about spring planting!  Truth be told, we’ve not only been thinking a lot about it for a while, we’ve been actively doing something about it.  We have that luxury out here in SoCal.  Unfortunately, many of our farming brethren aren’t blessed with relatively mild weather conditions we have here.   Yeah, I know, we’ve had more than our fair share of rain lately but it’s not as bad as digging yourself out from several feet of snow, or so I would imagine.

So, even though spring is still several weeks away, we’ve been able to actively plant potatoes in the Bakersfield area for a few weeks now, and will be doing so well into March.  We are also working feverishly to get our Tehachapi fields ready for, among other things, our onions crop, scheduled for a mid-March planting date. And can a guy get some help on a water pump in the middle of the desert?

Potatoes+Cheese=Comfort

This week at the farmers' markets you might notice there is a new potato on the stand: the German Butterball.  We had them in the past, but this might be the best looking crop we have ever grown.  They are a round to oblong tuber with lightly netted skin (the skin kind of looks like a Russet) with a deep yellow soft buttery flesh.  They were the first place winner at Rodale's potato "Taste Off".  Like a Yukon Gold, they are creamy and you can use them for just about anything.  How can you go wrong when "butter" is in the name?

 I don't know about you, but in the Winter all I want to do is stay inside and eat something warm and comforting. And what is more comforting than potatoes and cheese? Answer: nothing.  Check out this recipe for gratin using German Butterballs.  It is worth staying in for.

 Potato Gratin

• 4 pounds of German Butterball Potatoes
• 2 cups heavy cream, plus some to cover
• 4 tablespoons butter (1/2 stick)
• 2 sprigs each fresh thyme, sage, and rosemary
• 2 garlic cloves, cracked
• Salt and pepper
• 1/2 cup grated Parmesan

Directions

Preheat the oven to 400 degrees F.

Halve the potatoes and toss them into a large baking dish and season with salt and pepper.

Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper.

Pour the hot cream mixture through a strainer over the potatoes, (discard the herbs and garlic), if there is not enough cream to go 3/4 of the way up the potatoes then pour some additional cream on top to make up the difference. Sprinkle the Parmesan evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown. Cover and keep warm until ready to serve.

*Copyright Food Network and Rachel Ray

Here's Our Stand!

After a busy day at the Farmers Market last Sunday, we stopped by our local Whole Foods Market in Venice.  We were there to participate in their Buy Local Campaign, talk to the customers, and sample our crops.  Displayed beautifully was our fresh harvest of Romanesco cauliflower, Chioggia, Gold, and Bulls Blood beets, sunchokes, brocolli, and all our colors of heirloom potatoes and carrots.  We sampled, we talked farming, nutrition, cooking, and shared many recipes. 

The energy and excitement was amazing and that ancient connection between farmer and eater was really going on.  It was great to see familiar faces and friends we see weekly at our Certified Farmers Markets as well to meet new interested people who want to know where their food comes from.  
  

Our props to Whole Foods and their customers for understanding that eating local means food that tastes better, is more nutritious, better for the environment, benefits the local economy, and builds a sense of community.  

Here at Weiser Farms we feel very fortunate to farm in this wonderful unique place on earth and especially to have the love and support of such a great, diverse, receptive community.  Thank you!

 If you didn't get the chance to see us, you can now find our produce at various Whole Foods markets in the Los Angeles region.

**And a special thank you to Daniel Beaman, who was kind enough to spend the day with us, taking all these beautiful photos!