Happenings at the Farm

We may get some rain, but we will be open Tuesday, January 4th!


The greens pictured above are almost always recognized by people who walk the farm, but in case you're not certain, those are carrot tops! Michael Brannum, our microgreens farmer, was admiring this bed of carrots just the other day. His daughter is growing her own carrots at home, and he was looking for any tips we could provide. One method that we have on our side is torching the field several days after direct seeding the carrots. You read that right! We use a propane powered device attached to one of our tractors that emits a flame across the bed. It's all in the timing - after the weeds have sprouted, but before the carrots have popped up. No more weeds in between all those carrots! I suppose that's a pro tip that may not be suitable for home gardening! But it really is an immense help. Otherwise, just weed early and often! We are also lucky to have wonderful soil for carrots, loose and sandy so the carrots can easily grow straight down. Anything you can do to create loamy, friable soil will aid carrot growth. They also prefer alkaline soil which can be achieved using garden lime. But check your soil pH before amending as the soils in this area tend to the alkaline. Mokum is the name of our variety and is a "fresh eating" type of carrot. Similar to onions, there are storage carrots and fresh eating carrots. Fresh eating varieties are bred to be juicy, sweet, and crisp. You may notice that occasionally a carrot has a split down its side - that's due to the crisp factor. So crisp they bust open! Storage carrots can be stored longer after harvesting because they contain less moisture, yet the flavor of some varieties improves with storage time. Personally, I've never given a thought to storing carrots! I prefer to eat them as they come in. Of course, that's the benefit of having a farm to supply me - and you! Happy munching!


Winter fare continues into February. On the veggie side of the aisle, carrots, bok choy, and leafy lettuce heads remain abundant. We will also have broccoli, baby broccoli and Brussels sprouts. The field crew was out today harvesting more artichokes. These have been super tender and flavorful. Now is the time to eat artichokes every night of the week! We'll be out of green and red cabbage for a week or two, but the Napa cabbage is looking fine! Next up for mandarins from Friend's Ranch in Ojai is the Tahoe Gold variety. Typically seedless with a thin, fairly easy-to-peel skin, they are juicy with a sweet and tangy flavor. This will likely be the last week for the Daisy mandarins. Tangelos, Page mandarins, and Encino Grande mandarins continue to be available. Kiwifruit and passion fruit will also be at the stand this week, although kiwifruit season will be ending soon. Stock up now! I saved the best for last - blueberries are back! Teixeira Ranch has again delivered their certified organic blueberries from Orcutt. So good! They are worth getting wet for! We hope to see you and your umbrella Tuesday!


-Eileen

Inside the Harvest Bag


Tuesday, February 4, 2024

Harvest Bag

all for $20

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Brussels Sprouts (see recipes)

Bok Choy

Orange Sweet Potatoes (see recipes)

Red Butter Lettuce

Sierra Gold Potatoes

Carrots

Romaine Lettuce

Baby Broccoli

Clementine Mandarins (Friend's Ranch, Ojai, CA)


Vendors


VENDORS THIS TUESDAY



  • Little Red Hen Bread will be off.
  • Bread Bike bread and pastries will be filling in.
  • Brannum Family Farms Microgreens


Bee Wench Farm: pork - Order online for pickup at the stand



Old Creek Ranch: beef - Order online, pickup at the stand. Won't be able to come Tuesday, Feb. 4th, but will be delivering orders February 18th at 1 PM.

The Farm Stand Table should have...


Grown on our farm using organic practices and no pesticides:


parsnips

artichokes | kalettes | celery root | sunchokes | Brussels sprouts

green "Winter Sweet" kabocha squash | delicata squash | spaghetti squash

butternut squash | green garlic | celery root

white, purple and orange-flesh sweet potatoes | carrots

radishes | cauliflower | broccoli | baby broccoli

collard greens | spicy greens | kohlrabi

fennel | rainbow chard | endive | celery

bok choy | salad mix | arugula | Napa cabbage

red and green salanova lettuce | red butter lettuce | romaine lettuce

dandelion greens | kale | gold, pink and red beets | leeks

potatoes--halcyon gold, sierra gold, red and yellow fingerlings

mint | flat-leaf parsley | rosemary | dill | thyme | cilantro | chicken eggs (limited)

____________________


From our partner growers using pesticide-free and/or organic practice


clementines | lee tangerines | satsuma mandarins | navel oranges

daisy mandarins | page tangerines | lemons | limes | apples | kiwifruit

mello gold and ruby star grapefruit | pummelos | cara cara oranges | blood oranges

Hass avocados | medjool dates | local honey | Gilroy garlic | yellow onions

stone-milled flours | almond brittle | sage bundles

bee pollen | essential oils and hydrosols

vegetable and herb starts from Growing Grounds Farm


Recipes

Roasted Brussels Sprouts and Sweet Potatoes


Ingredients

  • 1 pound Brussels sprouts, trimmed and halved
  • 1 large sweet potato (about 12 ounces), peeled and cubed (3/4-inch)
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • ¼ teaspoon cayenne pepper


Instructions

  1. Preheat oven to 450°F. Toss 1 pound of Brussels sprouts, 12 ounces sweet potatoes, 3 tablespoons oil, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon salt, 1/2 teaspoon pepper and 1/4 teaspoon cayenne on a large rimmed baking sheet; spread in a single layer. Roast until tender and browned, about 20 minutes, stirring halfway through.


Variations

  1. Cilantro-Lime Roasted Brussels Sprouts & Sweet Potatoes: Prepare the recipe as directed, substituting 1 teaspoon ground coriander for the paprika and stirring in 1/4 cup chopped fresh cilantro, 1 tablespoon lime juice and 1 teaspoon lime zest after roasting.
  2. Harissa-Orange Roasted Brussels Sprouts & Sweet Potatoes: Prepare the recipe as directed, substituting 1 teaspoon smoked paprika for the paprika and stirring in 1/4 cup harissa paste and 1 teaspoon orange zest after roasting.
  3. Lemon-Za'atar Roasted Brussels Sprouts & Sweet Potatoes: Prepare the recipe as directed, stirring in 1 teaspoon za'atar before roasting and stirring in 1/4 cup chopped fresh flat-leaf parsley and 1 teaspoon lemon zest after roasting.


Thanks to https://www.eatingwell.com

Click here to purchase an eGift Certificate to Halcyon Farms.

Stand Hours


OPEN RAIN/SHINE, YEAR ROUND

(may close for 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

Grab and Go Harvest Bags


AVAILABLE TUESDAYS AND FRIDAYS ONLY


NO RESERVATION OR SUBSCRIPTION NECESSARY. $20 per bag.


We have a wooden lean-to set up adjacent to our parking lot with the Harvest Bags and a 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.

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