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Rain is expected tomorrow, but never fear, we'll be open!
That's one heck of a big mushroom! If that looks like the largest chanterelle in the world - well it may be! The chanterelle variety that we are lucky enough to host in the neighborhood produces the largest chanterelles in the world! Before 2008 many chanterelles found around the world were lumped together as Cantharellus cibarius which was originally identified in northern France. But in 2008 a couple of 'shroom heads - also known as mycologists - teased out three new and distinct Cantharellus varieties - one of them being our very own Cantharellus californicus - California golden chanterelle. Whew! Finally a name I can pronounce! Our lovely chanterelle is not only large, but fruity, fragrant, and wonderfully tasty. One of the cool things about chanterelle mushrooms is that they must be foraged and wild-harvested; they can't be farmed. I love farming food, don't get me wrong, but it's nice to occasionally leave all the work to mother nature! Chanterelles are what they call mycorrhizal, meaning that they grow in combination with a host tree or bush. In the case of the California goldens, the host is often our beloved live oak, but can also be other hardwood trees such as tanbark oaks, madrones, or manzanita bushes. We've got plenty of those around - hence the mushrooms! Another somewhat unique feature of chanterelles is that they have an "indeterminate" growth pattern. As long as growing conditions are favorable, chanterelles will continue to produce new mushroom layers - even after being harvested - for weeks or months. This trait is unlike many other mushrooms which have a single burst of fruiting over a series of days. That's a second stroke of good fortune! And the third stroke? It must be that we have a wonderful forager willing to share the produce of his "mushroom oaks" - while they last that is!
More asparagus is ready in the cooler for tomorrow! We will have plenty of broccoli and artichokes for the weekend stand days! Shelling peas from neighbor Tutti Frutti Farms will be in the harvest bag as well as at the stand. These are nice and sweet and fun to shell, especially if you have a few helping hands. Our spicy greens mix with mesclun has been beautiful recently, as has the Swiss chard. I highly recommend them! We have blueberries for the weekend but may see a week-long gap before the next variety is ready for harvest. This week we have "spring high" blueberries. They are the big, sweet blueberries of this sought-after variety. More passion fruit on the fruit tables, along with plenty of citrus! Strawberries have been coming in, but we'll see what we can get depending on the weather. For all you spaghetti squash fans, we found a few more crates in our stash in the field. They won't last long on the shelves! Don't let a drippy day keep you from the farm. Come by and say hi!
Oh, I forgot to mention, California Golden Chanterelles were named the state mushroom of California in 2023! Woohoo!
- Eileen
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Friday, March 14, 2025 Harvest Bag
all for $20
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Red Fingerling Potatoes (see recipes)
Fennel (see recipes)
Broccoli
Artichokes
Romaine Lettuce
Delicata Squash
Shelling Peas (Tutti Frutti Farms, certified organic) (see recipes)
Zutano Avocados (Mallard Ranch, Nipomo)
Blueberries (Teixeira Farms, Orcutt, certified organic)
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VENDORS THIS FRIDAY
- Little Red Hen Bread
- Tiber Canyon Olive Oil - Off this Friday but back next week.
VENDORS THIS SATURDAY
- Bread Bike Pastries and Bread
Order Online for Delivery and Pickup Information
Bee Wench Farm: pork, chicken
Old Creek Ranch: beef
Order now for next farm delivery date of Tuesday, March 18th.
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The Farm Stand Table (should have...)
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Grown on our farm using organic practices and no pesticides: | |
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asparagus | artichokes | parsnips | green cabbage
green 'Winter Sweet' kabocha squash | butternut squash | delicata squash
spaghetti squash | purple-flesh sweet potatoes | spinach
green garlic | leeks | cauliflower | broccoli | baby broccoli
salad mix | red and green salanova lettuce
romaine lettuce | red butter lettuce | dandelion greens | collard greens
kale | endive | mustard greens | arugula | spicy mesclun mix
red, orange and Chioggia beets | fennel
potatoes--halcyon gold, sierra gold, red and yellow fingerlings
cilantro | flat-leaf parsley | rosemary | dill | thyme | mint | chives
chicken eggs (limited)
ranunculus flowers
farm merch: market bags | aprons | t-shirts | baseball hats
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From our partner growers using pesticide-free and/or organic practices: | |
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chanterelle mushrooms
English shelling peas | red torpedo onions
passion fruit | blueberries | blood oranges | tangelos
pomelos | Tahoe gold mandarins | cara cara oranges | Ojai pixie tangerines
Fuji and pink lady apples | navel oranges | page mandarins | satsuma mandarins
gold nugget mandarins | mello gold and ruby star grapefruit | lemons | limes
Hass avocados | Medjool dates | canned Alaskan salmon
local honey | bee pollen | garlic | stone-milled flours | onions
Paso almond brittle | Bread Bike granola (Saturday)
essential oils | sage bundles | duck eggs | sunflower microgreens
vegetable and herb starts from Growing Grounds Farm
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Skillet Chanterelle Mushrooms and Potatoes
Ingredients
- 1/2 pound of chanterelle mushrooms, cleaned and roughly chopped
- 8-10 fingerling potatoes (about 1 lb.)
- salt and pepper, to taste
- 1 medium yellow onion, diced
- olive oil
- 1/2 tablespoon of butter
Directions
1. If you are using small potatoes, boil them briefly first, until they can be pierced with a fork, but are not falling apart. Cut them in half.
2. Add 2-3 tablespoons of olive oil to a large skillet, and heat over medium-high heat. Add the onions, and saute for about 5 minutes, until they soften.
3. Add the potatoes, season with salt and pepper and cook over medium-high heat until they just begin to brown at the edges.
4. Next, add in the chopped chanterelles, add additional salt and pepper, to taste, as well as the butter. Use a large wooden spoon to mix up and turn the potatoes over, letting them brown on the cut side. Dial down the heat to medium.
5. Continue cooking for 8-12 minutes, until all of the moisture is evaporated, the potatoes are nicely browned, and mushrooms are fully cooked.
4. Serve as a main course, alongside sliced meats and cheeses, or as a side to grilled meats (preferably steak).
Thanks to https://www.turntablekitchen.com/
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Braised Fennel with Peas
Ingredients
- 1 fennel
- 4 slices bacon chopped
- 1 tablespoon vegetable oil
- 1 onion chopped
- 3 cloves garlic minced
- 1/4 teaspoon each salt and pepper
- 1/2 cup chicken stock
- 1/2 cup vegetable stock
- 1/2 cup dry white wine (or chicken or vegetable stock with 1 tbsp/15 mL white wine vinegar)
- 1 tablespoon chopped fresh thyme (or 1/2 tsp dried)
- 3 cups shelled fresh peas (1 lb.)
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
- 1 green onion finely chopped
Directions
- Remove and reserve green fronds from fennel. Cut off and discard stalks. Cut fennel into 1/2-inch dice; set aside.
- In large deep skillet or saucepan, fry bacon over medium-high heat until crisp, 3 to 5 minutes; remove with slotted spoon to paper towel-lined plate. Drain off fat.
- Add oil to pan; fry fennel, onion, garlic, salt and pepper over medium heat until onion is softened, about 5 minutes.
- Add stock, wine and thyme; bring to boil. Reduce heat, cover and simmer until fennel is tender, about 15 minutes. Add peas; simmer, covered, until peas are tender, about 10 minutes.
- In small bowl, whisk lemon juice with cornstarch; stir into fennel mixture and simmer until thickened and bubbly, about 1 minute. Sprinkle with green onion, reserved fennel fronds and bacon.
https://www.canadianliving.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. $20 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 ($20/ 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. | | | | |
