News From the Farm - 5/31

We at Weiser Family Farms are disheartened over the recent killing of George Floyd and the continuting violence against so many others. Ruth Bader Ginsburg said: 

"We live in an age in which the fundamental principles to which we subscribe -- liberty, equality and justice for all -- are encountering extraordinary challenges, ... But it is also an age in which we can join hands with others who hold to those principles and face similar challenges.”

 We are ready to join hands.

Coming Soon to a Market Near You...

We are busy planting shishito peppers and all different varieties of eggplant. We are planting them in tunnels in hopes of an early harvest this year. If all goes well, expect to start seeing them available in late May to early June! Check out the shishito pepper plant below:

2015 Tom Haller Award

We are honored to announce that Alex Weiser was chosen to be the 2015 recipient of the prestigious Tom Haller Award given by the  Board of Directors of the California Small Farms.  The Tom Haller Award is bestowed upon individuals who are and who have made a significant impact on the farming and agriculture industry in the State of California.  Alex accepted his award at the California Small Farms Conference in San Diego on March 10th and we couldn't be prouder! Congrats Alex!  Be sure to congratulate him when you see him at the farmer's market.  If you want to read more about this awesome award check out this article.

Swine and Dine

Hey everyone.  We are going to be part of exciting event with Fig Restaurant in Santa Monica.  Mark you calendars (and make your reservations) for August 14th.  Check out the flyer below for more information on how to attend.

Celebrate with Potatoes

Hey everyone.  Memorial Day is right around the corner and what better way to celebrate than with potatoes?  I personally love a good potato salad to mark the unofficial beggining of Summer.  I love potato salad and I have had quite a few in my time.  But check out this recipe; it has a southwestern twist:

Southwestern Potato Salad*

TOTAL TIME:35 min

Prep:20 min

Inactive Prep:--

Cook:15 min

 

YIELD:8 servings

INGREDIENTS

• 1 1/2 cups prepared mayonnaise
• 1/4 cup Dijon mustard
• 2 tablespoons fresh lime juice
• 2 tablespoons chipotle pepper puree
• 1 large ripe tomato, seeded and diced
• 1/4 cup chopped cilantro leaves

• 3 scallions, chopped, white and green parts
• 1 medium red onion, thinly sliced
• 1/2 teaspoon cayenne
• 4 cloves garlic, finely chopped
• Salt and freshly ground black pepper
• Peewee fingerling potatoes, about 3 to 4 pounds, cooked, drained and sliced 1/2-inch thick

DIRECTIONS

Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.

*courtsey of foodnetwork.com