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Monday
Aug042014

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.

 

Sunday
May182014

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
Wednesday
Jan222014

WFF NOT CHOSEN FOR MISSION MAIN ST. GRANT

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!

Sunday
Jan052014

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*

Ingredients

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


Directions
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



Thursday
Nov282013

A Thanksgiving Message

There's a hustle and bustle going on about the Weiser household. Holiday decorations, stowed away for most of the year, are taken out of storage and placed about to transform our humble abode into an explosion of earth tones and symbols of bountiful harvests.  Soon, our extended family will gather together to celebrate all our good fortune over a traditional feast of turkey and fall crops.
 

It is good that we give thanks, to remind ourselves that none of us stand alone and that whether you pray to The Lord above or you put your faith in your fellow man, we are bound together and are all the better for it. 

There is a great debate raging between our National obsession with self sufficiency and the generous spirit that is seen to be part of our collective nature.  In my humble opinion, the balance has shifted to the former at the expense of the latter, at least in the political realm. In the face of mounting pressures to cut funding for programs like the Supplemental Nutrition Assistance Program (SNAP), we would do well to consider those less fortunate than ourselves and recommit our efforts to lend them a hand. In doing so, we lift our own selves up and enrich our character.
 
So, today before partaking of our holiday meal, surrounded by those I love, I'll be thinking about how, in the year ahead, I can ease the burden of those having trouble finding their next meal.  As for Weiser Family Farms? We will continue our advocacy of a sustainable food policy and our food donation efforts to local food banks in the So. Cal region.
 
Happy Thanksgiving to one and all!
~ Farmer Dan