One of the things that I've always loved about the farm stand is the great community feeling that pervades the place. Some days I get the impression I might actually be on a TV episode of Cheers! But while that camaraderie was limited to a Boston barroom, the farm connections seep out of the stand and into the wider community. Case in point are the restaurants and food establishments that buy our produce and cook it up to offer to you (and me!). The restaurant, Ember, has been purchasing our farm produce since they opened more than ten years ago! Check out their "Charred Broccolini" for home-cooking inspiration. The Spoon Trade is another local eatery, located in Grover Beach, that regularly turns our veggies into scrumptious soups, salads, and entrees: "Kale and Cauliflower Caesar," anyone? Emilie Goldstein began making pies with our blackberries - hand-picked by her on our farm (now that's a u-picker extraordinaire!) - for her Bramble Pie Company in Atascadero. Later she expanded opening JonnyBoy's Bagelry and Jewish Delicatessen, also in Atascadero, featuring our potatoes in her latkes and knish. Yummy! Finally, Bread Bike of SLO - also available at the stand on Saturdays - snaps up our veggies for their pizza toppings as well as featured ingredients in their scones and baguettes. We love that these foodie businesses look to us for local produce and are able to offer it back to the community - and in such delicious ways! Let's keep this fresh-local-goodness thing going! Seems like a win-win-win.

Beautiful kalettes, fresh from the field, will be at the stand this weekend. Plenty of Brussels sprouts and broccoli will also be on hand. More artichokes were harvested Thursday. They are still trickling in at this point as we wait for them to grow a bit larger, but I've heard rave tasting reviews thus far. Sugar snap peas are on the upswing, and you'll see them in the harvest bag and at the stand. Lettuce heads and other greens are still growing strong. Winter squash and sweet potato options will begin to diminish as we finish out some of the varieties.

Blood oranges from Friend's Ranch have gorgeous deep red, orange, and purple flesh with a refreshing sweet taste and just a hint of tartness. Kiwifruit is here and, well, you know how great it is! Fuji and Pink Lady apples continue for all those apple-a-day eaters. We have the new crop of grapefruit, and people are loving it - as well as the pummelos. We'll also have tomatoes and avocados for the weekend! Yes, those are fruits! Stop by and say, "Hi."

- Eileen

Roasted Beet and Sugar Snap Pea Salad

Ingredients

• 3 medium beets, trimmed
• 1/2 pound sugar snap peas, trimmed
• 1 tablespoon plus 1 teaspoon Dijon mustard
• 1 tablespoon plus 1 teaspoon cider vinegar
• 1/4 cup olive oil
• 3 tablespoons chopped fresh dill
• 1 1/2 teaspoons sugar
• 1 head red butter lettuce or 1-2 bunches fresh arugula, trimmed

Directions

1. Preheat oven to 375°F. Wrap beets in aluminum foil. Bake until tender, about 1 hour 15 minutes. Cool. Peel beets and cut into wedges.
2. Cook sugar snap peas in large saucepan of boiling salted water until crisp-tender, about 1 minute. Drain. Rinse with cold water; drain well. Pat dry.
3. Mix mustard and vinegar in small bowl. Gradually mix in oil, then dill and sugar. (Can be prepared 4 hours ahead. Cover sugar snap peas and chill. Cover dressing and beets separately and let stand at room temperature.)
4. Line platter with red butter lettuce or arugula. Mix beets, sugar snap peas and dressing in medium bowl. Season with salt and pepper. Spoon atop greens.

Adapted from https://www.epicurious.com