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It may be hard to tell from the photo above, but that is one big head of broccoli! Probably the biggest I've seen grown at the farm. If you haven't already noticed, at times our veggies can be somewhat on the diminutive side. There's been many an instance when folks have remarked on the cute, little cauliflower or broccoli heads at the stand. And they are cute, but do they still pack the same punch as a huge head? In fact, they generally pack a bigger punch - both in taste and nutrition. When I see the gigantic veggies at the supermarket, I wonder what makes them grow so big! The answer: water and fertilizers (and sometimes crop varieties). Those aren't bad things; they are actually quite necessary to grow crops. But when excess water and fertilizer is used in order to maximize crop size, taste and nutritional quality may suffer. The larger size of vegetables can be made up primarily of water, which will quite literally water down the flavor. Excess water can also make vegetables tougher because they will develop more fibrous tissue overall. Carrots and broccoli are prime examples! Smaller-sized vegetables generally contain less water, and therefore their taste is more concentrated. Nutritional density can also be greater in smaller-sized vegetables, especially when compared to the largest specimens. It's true our sandy soil will probably never allow us to grow super-sized veggies - with a rare exception pictured above - because the soil just can't hold onto the moisture. But I'm coming to understand that diminutiveness might be something to celebrate after all. The best advice, look for veggies (and fruits) that are not over-sized, but heavy for their size and that feel firm. And if they're cute, consider it an added bonus!
Cauliflower and broccoli are still going strong, and we'll have plenty for the weekend and for our Friday harvest bags. Spinach is back at the stand and looking very nice. We'll have a new harvest of arugula, and our romaine lettuce is crisp and leafy - both perfect for your summer salads. Speaking of salads, we have a new crop of radishes just waiting for you! Red and pink-striped Chioggia beets are bigger and better than ever. Final salad thoughts: tomatoes and avocados! Strawberries and raspberries will be around as usual, but unfortunately apricots and peaches will be out for a couple of weeks. This weekend we will have citrus offerings, but somewhat limited due, in part, to the July 4th holiday. You should be able to find grapefruit - those mellogold are getting rave reviews - as well as Cara Cara and some navel oranges. Juicy valencia oranges are bagged and ready for your juicer and weekend refreshment. Stop by soon; we guarantee you'll be refreshed at the farm!
- Eileen
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Friday, July 10, 2026 Harvest Bag
all for $25
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Salad Mix
Green Cabbage (see recipes)
Carrots (see recipes)
Broccoli
Cauliflower
Zucchini
Blue Lake Green Beans (see recipes)
Fingerling Potatoes (see recipes)
Avocados (Righetti Ranch, SLO)
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VENDORS THIS FRIDAY
VENDORS THIS SATURDAY
- Bread Bike Pastries and Bread
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The Farm Stand Table (should have...)
| | Grown on our farm using organic practices and no pesticides: | | |
radishes
raspberries | strawberries | early girl tomatoes
rainbow chard | spring onions | endive | 4th of July tomatoes
zucchini | cucumbers | baby broccoli | broccoli | bok choy
spinach | dandelion greens | arugula
red butter lettuce | red and green salanova lettuce | romaine lettuce
Sierra gold, Halcyon gold, and fingerling potatoes | red and pink beets
kale | leeks | salad mix | collard greens | green and red cabbage | fennel
cilantro | chervil | flat-leaf parsley | rosemary | thyme | mint
sage | tarragon | chives | dill | basil | chervil
chicken eggs (limited) | essential oils | sage bundles
sunflowers, gladiolas and and mixed dahlia flower bunches
farm merch: market bags | aprons | t-shirts | baseball hats
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| | From our partner growers using pesticide-free and/or organic practices: | | |
heirloom tomatoes | patty pan yellow squash
cherry tomatoes | murcott mandarins | navel oranges
cara cara oranges | lemons
star ruby grapefruit | mellogold grapefruit
Hass avocados | canned Alaskan salmon
local honey | organic Gilroy garlic | stone-milled flours | yellow onions
Paso almond brittle | Bread Bike granola (Saturday)
bee pollen | beeswax soap | walnuts | chicken and duck eggs
vegetable and herb starts from Growing Grounds Farm
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Cabbage Soup
Ingredients
- 14 oz. smoked sausage, cut into 1/4-in.-thick half-moons (about 3 1/2 cups)
- 1 Tbsp. olive oil
- 1 1/2 tsp. caraway seeds
- 5 cups chopped green cabbage
- 2 cups chopped carrots
- 1 1/2 cups finely chopped yellow onion
- 4 cups chopped Fingerling or Halcyon Gold potatoes
- 2 Tbsp. finely chopped garlic
- 1 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 6 cups chicken stock
- 1 (15 1/2-oz.) can red kidney beans, rinsed and drained OR 2 cups fresh green beans, cut into 2 inch lengths.
- 2 (14 1/2-oz.) cans fire roasted diced tomatoes, undrained
- Rye bread slices
Directions
- Cook sausage in a large Dutch oven over medium, stirring occasionally, until lightly browned, 5 to 8 minutes.
- Add olive oil and caraway seeds, and cook, stirring constantly, until fragrant, about 1 minute.
- Add cabbage, carrots, and onion; cover, and cook, stirring occasionally, until vegetables are slightly tender, about 5 minutes. Add potatoes, garlic, salt, and pepper; cook until fragrant, about 1 minute.
- Add chicken stock, beans, and tomatoes; stir to combine. Bring to a boil, uncovered, over medium-high, stirring occasionally.
- Reduce heat to low, cover, and simmer, undisturbed, until potatoes are fork-tender and cooked through, 20 to 25 minutes.
- Remove from heat, and serve with rye bread slices.
Adapted from https://www.southernliving.com
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Stand Hours
OPEN RAIN/SHINE, YEAR ROUND
(may close due to high winds or flooding)
Tuesdays & Fridays: noon to 5 pm
Saturdays: 10 am to 3 pm
FARM STAND LOCATION:
1075 "The Pike" in Arroyo Grande.
We are located on the south side of The Pike,
between Halcyon Road and Elm Street.
write an email to us at
halcyonfarmsag@gmail.com
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Grab and Go Harvest Bags
AVAILABLE TUESDAYS AND FRIDAYS ONLY
NO RESERVATION OR SUBSCRIPTION NECESSARY. $25 per bag.
We continue to have a table set up adjacent to our parking lot with the Harvest Bags and the white mail box where you can put your payment ($25/ bag). We accept cash, checks, and Venmo at the table. Or, you can come into the farm stand to pay by EBT or credit card.
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Growing vegetables, fruits and fresh cut flowers for our community using organic farming practices and no pesticides. | | | | |
