The Starting Line-Up for the 2012 Laker Bakers...

They are finally here!  The Laker Bakers are back and just in time to rally the Los Angleles Lakers in the playoffs!  

These potatoes are given their name because of their yellow skin with purple dots.  They are a starchy, yet creamy potato that is pretty much good for any way you want to use it.  And obviously, as the name implies, it is great for baking!  Head over to your local farmer's market this week and pick up some, while supplies last.

Also, check out this video of the Laker Bakers being cleaned right from the field:


This One Is For The Mothers

Mother's Day is almost upon us and we would like to take some time to thank our mother Raquel Weiser. She is the backbone of Weiser Family Farms. You can often find her pulling weeds or planting and fertilizing her roses. We love you Mom and thanks for everything you do! In her honor we are going to post a Mexican inspirered potato recipe.

I hope everyone has a great Mother's Day!

Chorizo Hash Browns*


  • 1lb All Red potatoes

  • 1/2 cup all-purpose flour

  • 2 eggs

  • 6 ounces raw beef chorizo

  • 1/2 small white onion, chopped

  • Salt and freshly ground black pepper

  • 1 cup oil or as needed, for frying


Using a box grater or shredding blade of a food processor, shred the potatoes. Rinse until the water is clear. Drain. Dump the shredded potatoes onto a clean kitchen towel. Squeeze to remove all excess water. Add the shredded potato into a large mixing bowl along with the flour and eggs. Mix well.

Cook the chorizo in a large nonstick skillet over medium heat, breaking any lumps, until it begins to crumble and is cooked through. Add the onions and saute until translucent, about 3 minutes. Season with salt and pepper. Add the chorizo-onion mixture to the shredded potatoes. Mix to combine.

Heat about 1/4 inch of oil in a large, heavy skillet over medium-high heat. When the oil is sizzling hot, place the mixture in separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take 3 to 5 minutes per side. Transfer hash browns to a paper-lined plate and drain. Season with 1/2 teaspoon pepper and serve immediately.

*copyright Food Network and Marcela Valladolid


M.B. Post & Weiser Family Farms on Studio 11 LA!

Alex and James Beard Nominee Chef David LeFevre of M.B. Post join Susan Hirasuna and Phil Shuman on the set of Fox's Studio 11 LA. They discuss the collaboration between our farm and the local community of great chefs as well as show off some items that we are currently being harvested. David also prepares one of M.B. Post's more popular brunch items, Frittatas, using our potatoes and sprouting broccoli.



Potatoes for St. Paddy's? Yeah, We Got That Covered

If there was ever a holiday that could be celebrated with Weiser produce, it is deinfately St. Patrick's Day.  We have potatoes coming out of our ears.  All you need a some potatoes and a beer and you are ready to party.

Here is a recipe for Corned-Beef and Cabbage Pizza* is basically everything that is wonderful about St. Paddy's Day on a pizza.  How can that be wrong?


For the dough:

  • 2 teaspoons sugar
  • 1 package active dry yeast
  • 3 tablespoons extra-virgin olive oil, plus more for the bowl
  • 3 cups all-purpose flour, or 2 3/4 cups plus 1/4 cup whole-wheat flour, plus more for dusting
  • 1 teaspoon fine salt

For the toppings:

  • 5 tablespoons extra-virgin olive oil, plus more for the pan
  • 3 cups sliced green cabbage
  • Kosher salt
  • 1 teaspoon pickling spices, tied securely in cheesecloth
  • 2 large Fingerling potatoes, thinly sliced
  • Freshly ground pepper
  • 2 cups shredded mozzarella cheese
  • 3/4 cup shredded monterey jack cheese
  • 1/2 cup freshly grated parmesan cheese
  • 6 ounces sliced corned beef


Make the dough: Whisk 1 cup warm water (105 degrees) with the sugar in a bowl; scatter the yeast over the top and set aside until foamy, about 10 minutes. Stir in the olive oil.

Whisk the flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture. Gradually stir the dry ingredients into the wet ingredients to make a rough, shaggy dough. Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes. (Add more flour to prevent sticking, if necessary.) Form the dough into a ball; place in a large oiled bowl, turning to coat with oil. Cover the bowl with plastic wrap and set aside at room temperature until the dough has doubled in size, about 90 minutes.

Meanwhile, prepare the toppings: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the cabbage, season with salt and cook until just soft, about 5 minutes. Add the pickling spices and just enough water to cover. Simmer over low heat, covered, until the cabbage is tender, about 20 minutes. Drain the cabbage and set aside (discard spices).

 Place a pizza stone in the oven, if you have one, and preheat to 500 degrees. Toss the potato with 2 tablespoons olive oil and season with salt and pepper. Roast in a single layer on a baking sheet until golden, about 15 minutes.

 Divide the dough into 2 equal pieces. Roll one into a 14-inch round (keep the remaining dough covered). Place the round on a floured pizza peel (if baking on a stone) or a large oiled pizza pan; drizzle with 2 tablespoons olive oil. Scatter half of each of the cheeses, corned beef, cabbage and potatoes on top. Season with salt and pepper. Carefully slip the pizza onto the hot stone, if using, or place the pan in the oven. Cook until golden and crispy, 10 to 15 minutes. Repeat with the remaining dough and toppings.

*Recipe courtesy of Food Network


We are a Fan: Jules and RM Kitchen

Hey everyone.

We love love our customers.  Without them, where would we be? 

This week we wanted to send out some love to one of our great customers who is constantly tweeting at us and taking cool pics of our produce: Jules Blaine Davis.  Everyone should check out Jules' blog: Renaissance Mamas.  The blog features really cool pictures of produce and general inspiration from the kitchen.  Jules also just launched a newsletter which you can read here and follow her on Twitter @RMkitchenlove

Thanks for cooking with our produce Jules, we are picking up what you are putting down.