Strawberry U-Pick: CLOSED

You might be in for a surprise when I tell you that we grow and sell dry beans at the stand. Yes, we do! Tucked away on the "honey" shelves, four (sometimes five) varieties of dry beans nonchalantly hang out just waiting for someone to give them a try. Our beans are one of those "there's-no-going-back" items. Once you have discovered them, other beans pale in comparison. Raul Ramirez, the field crew manager here at Halcyon Farms, is the grower of these fine beans. Perhaps closest to his heart are the creamy, mild, and earthy Flor de Mayo beans. A traditional Mexican heirloom variety, these beans are great for soups, stews, and even refried beans. They also produce a wonderful bean broth! Another super creamy variety, Peruano beans, also known as Canary beans, have a splendid yellow color and boast a smooth, buttery flavor with a hint of sweetness. Peruano beans will break apart when cooked, creating a creamy pot of beans. America's favorite bean, the Pinto, are also available and are the go-to for refried beans due to their creamy texture. Pintos have more of an earthy flavor. The heartiest among our options, the Kidney bean is dark red and kidney-shaped - hence the name, of course! Kidney beans have a thicker skin and remain intact when cooked. This firmness makes Kidney beans a shoe-in for chili, but also a great option for salads. Kidney beans also have a bit more sweetness to their flavor profile than the others.

Our beans are harvested in the fall and then sold over the course of the year until they run out - which they always do! If you plan to store your beans for any length of time, best to remove the beans from the bag and keep them in an air-tight container in a cool, dark place. This could consist of a mason jar in your cupboard, but the freezer is an even better option! Beans can last thirty years or more in the freezer. But let me tell you now, there's no way these beans will last even a year no matter how you store them. They will be gobbled up way before then! Toot, toot! Come and get your beans!

Cucumbers are picking up speed, but they are currently no match for zucchini! Both will be at the stand tomorrow. Green beans also keep on going. They are getting a little bigger, but still super tender and flavorful - definitely a customer favorite. Rainbow chard has beautiful big leaves and is a perfect substitute for spinach, if you're looking for one. Otherwise, check out the recipe below for a wonderful side dish featuring chard and potatoes. Arugula and spicy greens are taking a short break, but mustard greens look great right now. Plenty of broccoli and baby broccoli will be out for you tomorrow. Our strawberry field is slowing down a bit, but we continue to have several flats available when we open. Pink Lady apples are holding down the fort for our apple lovers, while Pixies and Murcotts are taking over the mandarin orange shelf...well along with all the other amazing citrus options! Come on over to the farm and check it out! See you then.

Eileen

Tuesday, June 2, 2026

Harvest Bag

all for $25

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Rainbow Chard (see recipes)

Salad Mix

Zucchini

Carrots

Baby Potato Bag (see recipes)

Broccoli

Green Beans

Parsley

Gold Nugget Mandarins (Smith Groves, Exeter, CA)

Swiss Chard & Potatoes

Ingredients

• 1 lb. Swiss Chard
• 1 lb. Potatoes, peeled & cut into quarters if large or in half for smaller spuds
• 1/4 Cup Extra Virgin Olive Oil
• 4 Large Garlic Cloves, peeled & minced
• Fine Sea Salt & Cracked Black Pepper
• 1/2 to 1 Teaspoon Red Hot Pepper Flakes

Directions

1. Wash the chard and trim the stems, then cut the stems into 1 inch pieces.
2. Fold the leaves together, and cut into 1/2 inch strips.
3. Bring a large pot of salted water to a boil then add the potatoes and cook until just almost tender, about 20 minutes.
4. Add the stems from the chard and cook another 10 minutes, then add the leaves and cook until wilted.
5. Drain the potatoes and chard very well in a colander.
6. In a large heavy skillet, heat the oil over medium heat and add the garlic.
7. Season the oil with salt and pepper and add the red pepper flakes.
8. Add the Swiss chard and potatoes, then cook over medium heat, stirring often, and mashing the potatoes gently as they cook, for about 8 minutes.
9. Taste, and adjust seasonings as needed, then serve warm.

Thanks to https://italianfoodforever.com

Halcyon Farms | 1075 The Pike in Arroyo Grande | www.halcyonfarmsag.com