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*

Prep:20 min
Inactive Prep:--
Cook:15 min
YIELD:8 servings


  • 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



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


I'm very sad to inform everyone that, despite the great efforts of our loyal customers to get us in the running, Weiser Family Farms was NOT chosen for one of Chase's Mission Main Street grants. Despite the disappointment of "losing", I am still glad for having gone through the process of qualifying. A little introspection, a little begging and pleading (okay, a lot of it), and a great amount of customer support made the contest a worthwhile exercise. THANK YOU TO EVERYONE! YOU GUYS ARE GREAT!

Congrats to the grant winners, selected from the over 35 thousand entries!


Don't Forget About Russian Bananas 

The king of fingerling potatoes: the Russian Banana.  It is versatile, understated, creamy, and just all-around yummy.  It is the perfect gateway drug to other fingerling varieties because it is just so good that you want to try them all.  I personally think it is the best potato out there.  And honestly, we don't give it the respect it is due.  We have them practically all year long, which makes them readily available, but also sometimes overlooked.  In short, they are awesome.  So let's celebrate the Russain Banana this week and try the receipe below.


Pan Roasted Fingerling Potatoes with Crispy Bacon and Fried Sage*


1 pound fingerling (Russian banana) potatoes, each about 3 to 3 1/2 inches long
Salt and pepper
3 strips thick-cut smoked bacon, diced into 1/2-inch pieces
1 small onion, thinly sliced
1 teaspoon minced garlic
1/4 cup sage leaves

Place the potatoes in a saucepan and cover with water. Set over high heat and bring to a boil. Cook until the potatoes are tender, 8 to 10 minutes (depending on the size of the potatoes). Remove from the heat and cool under running cold water. Once cool enough to handle, place the potatoes on a cutting board and slice in half lengthwise, if desired. Season the potatoes with salt and pepper and set aside.

In a large, 12-inch saute pan, place the bacon over medium-heat. Render the bacon until crispy, about 7 to 8 minutes. After a couple minutes of cooking the bacon, add the onion. When bacon is crispy and onion is translucent, add the garlic and sage and cook for 1 minute. Increase the heat to medium-high and add the blanched, seasoned potatoes, cut side down, and cook until browned and crispy, about 3 minutes. Turn over and cook for an additional 2 1/2 minutes. Re-season, if necessary, and serve while hot.

recipe curtesy of Food Network