We are exciting to let you know that our melons will be available at Whole Foods Markets throughout southern California beginning immediately. We are happy to expand the availability of our melons with a such a strong supporter of small local farms.
Summertime means different things to different people. For kids, a chance to socialize, hit the beach, and maybe crack open a good book (too small a percentage, unfortunately). Nothing much changes for the adults in the room, except maybe a vacation with the kids, and a shift of cooking location to the great outdoors. Up in the high desert, where Weiser Family Farms tends their crops, it's melon time, the culmination of many months of planning, planting, and praying. Well, our prayers, and we hope yours, have been answered. Our melon harvest has begun and the crop looks great! If all goes according to plan, we should have you stocked for months to come, all through summer and into the very early part of fall.
Hey everyone. We are very honored to recently have Chef Ludo Lefebvre visit our farm in order to shoot a short piece about potatoes. You may know Chef Ludo from Top Chef Masters season 2, his pop-up resutrant Ludobites, or from his new resesturant Trois Mec with Jon Shook and Vinny Dotolo from Animal. This short film all about potatoes is from filmmaker David Gelb. David Gelb was the man behind documentary hit, Jiro Dreams of Sushi. Check out the video below and the pictures from when Ludo stopped by the farm.
Happy St. Patrick's Day everyone!
One thing we never need here at Weiser Family Farms, is an excuse to eat potatoes. But hey, let's do it anyway! Everyone drink and be merry this St. Patrick's Day, but don't forget to eat some potatoes! Check out this recipe that would be awesome with some cornbeef:
1/4 cup chopped onion
2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk
1 cup grated Cheddar cheese
Salt and pepper
3 potatoes, peeled and thinly sliced, not rinsed
Preheat oven to 350 degrees F. Cook onion in butter until soft, add flour and cook for 2 minutes, whisking. Whisk in milk and cook until thick and bubbly. Remove from heat and add 3/4 cup of cheese, stirring until melted; season with salt and pepper. Layer half of potatoes in a baking dish and sprinkle with salt and pepper. Cover with half of sauce. Layer remaining potato slices on top of sauce and season. Top with remaining sauce and sprinkle with remaining cheese. Bake, covered, for 30 minutes or until potatoes are tender.
Courtesy of Food Network and Emeril Lagasse