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Sunday
Feb122012

Happy Valentines' Day and Happy Birthday Stefanie!

 

Hey everyone.  As you know, we really appreciate our customers and clients.  But we also really appreciate the people who work here at Weiser Family Farms.  This Tuesday, not only is it Valentine's Day but it is also Stefanie's birthday.  You may know Stefanie from working for years at the Pasadena and Claremont farmer's markets.  You may also know her if you are a restaurant customer and you call in your order every week.  Stefanie is the granddaughter of Sid Weiser and has been working for the farm since she was a teenager.  She just graduated with a Masters in Education.  If you see Stef this week at Claremont farmer's market please say "hi" and wish her a happy birthday!

 

 

Sunday
Dec252011

Year End Reflections 

Hard to believe that 2011 is about to come to a close. Time flies when you're having fun, and when you are farming. Frankly, our minds are already squarely in 2012. We have so much to consider before we plant a seed. 

This year has been a challenge to be sure. I don't know whats been harder, getting our crops to market or mastering all the social networking stuff that increasingly feels necessary. We are so fortunate to be riding the wave of the localvore movement. Proof positive that bigger isn't always better. Industry after industry is being rocked by consolidation and off shoring of production. While, great for the bottom line, the trend doesn't necessarily do anything for product quality or the local quality of life. We support each other in this relationship of ours. Your support gives us what standard of living we get to enjoy and for that you receive fresh produce picked at the peak of flavor, comfortable in knowing that what you are eating was grown in a way that doesn't abuse the environment.

We had crop failures and some successful new introductions. Bad weather in late 2010 radically changes our onion strategy while sales of our infamous Laker Bakers slowed (but thankfully weren't halted) by the Lakers playoff swoon. Now that Chris Paul's in town, we'll have to get started on Clipper Chippers. 

Our melons were never sweeter than what we grew this year. Peppers, sprouting broccoli, beets, and carrots. What a bounty! We had a lot to be thankful for this year, that's for sure. What we also have is high hopes and expectations for the future. With all your help, they will all be realized and we'll all eat well. 

Sunday
Dec182011

Happy Holidays!

Hey everyone.  Everyone here at Weiser Family Farms would like to wish you a happy holiday.  We hope everyone has a safe and peaceful holiday surround by the people they love!  And don't forget the potatoes this year at your holiday dinner!

Sunday
Dec042011

Underrated: Parsnips

Hey everyone.  I need to get something off my chest: parsnips get a bad rap.  They are like the brussel sprouts of root vegetables!  But I am here to tell you that parsnips are awesome and you should give them a shot.  Folklore was that if you eat a parsnip in the winter it is poisonous.  Really nothing could be further from the truth.  In fact, because we grow parsnips at such a high altitude and they have been through a frost, they are sweeter than they have ever been in the season.

Check out this recipe:

Parsnips Fries                    

Ingredients

  • 2 1/2 pounds medium parsnips
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper

 

Directions

Preheat oven to 450 degrees. Peel 2 1/2 pounds medium parsnips.  To cut parsnips: Trim tops and bottoms; peel, and slice in half crosswise to separate thick and narrow parts. Halve or quarter thick parts lengthwise, until all parsnip pieces are roughly the same size (this ensures even cooking).On two large rimmed baking sheets, toss parsnips with oil; season with coarse salt and ground pepper. Spread in a single layer.  Roast until tender and golden brown, 25 to 30 minutes, rotating baking sheets and tossing parsnips halfway through baking time.

Curtesy of Martha Stewart

Sunday
Nov272011

Watermelon Radish, I <3 You!

These tasty radishes will make you wonder why you didn't try them sooner!  Pink on the inside and green on the sides once peeled, these radishes are awesome cooked and raw.  They are spicy like a noral radish, but much more mild.  They are great in salads and look so cool in contrast to the green lettuce.  

Fun Fact: Did you know the word "radish" is derived from an old English word that means "easily reared."  True story. Also radishes are very low in calories and sodium, and they are a great source of Vitamin C and folate.

Also these puppy will last up to a week in the fridge.  So check them out this week because the dark pink radishes will brighten up your dinner plate.