A few weeks back, I attended an event sponsored by Slow Money Southern California, a great group of people dedicated to building an environment where sustainable businesses can thrive, particularly those associated with our besieged food supply. Looking at my notes from that evening, I noticed repeated references to one particular and powerful word, COMMUNITY.


In this era of social media, my take is that our sense of community is being severely strained. The public discourse has, by and large, taken an "us versus them" mentality. I find that attitude very troubling. I'm from the camp that believes no man is an island and that we all benefit from the combined effort of an engaged populous. Take last week's FIG Santa Monica Farm Dinner for example. Chef Ray Garcia's dinners are all about reinforcing our sense of community. The success of these dinners is predicated on his guest's desire to feel a connection to the land, to those whose efforts produced the ingredients, and to the culinary expertise it takes to ultimately produce the delicious dishes that are presented to them. Community efforts benefit everyone involved. In this case, Weiser Family Farms benefits from this process through the direct feedback we get from conversing with our customers, food preparers and end users alike. How better to know what they like and understand what they do with our harvest?
It's our good fortune to be a member of the larger "foodie" community. We are a close, connected, and caring community. Next month's Alex's Lemonade Farm Dinner at our Tehachapi farm illustrates this point wonderfully. You can't overlook the selfless contribution of everyone connected to the event, including some of the leading chefs in the south land. It is as staggering as it is fulfilling. Alex's Lemonade bespeaks community. You can almost see little Alex Scott's smiling face as she offers her neighbors a cup of lemonade, the sales proceeds earmarked for children, like herself, fighting childhood cancer. Alex proved that one person can spark a movement. We expect, on Saturday September 21 in Tehachapi, to prove that it takes a community to pick up the torch and carry on the cause. We hope you can be part of it.
Thank you for indulging me and for your support of our farm and this cause. ~Dan Weiser

WFF Melons now at SoCal Whole Foods Markets


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.


Now Summer is REALLY here!

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.  

We are often asked what makes our melons so delicious.  Is it our choice of seed varieties? Yes.  Is it our fantastically great growing area, So Cal's high desert region, with it's blazing hot days and remarkably cool nights? Yes.  Is it months of tender loving care? Why, of course.  It's all those things.  A wonderful combination of things that yield some of the tastiest and sweetest melons anyone could hope for.  We are so fortunate to be in the position to bring you what we've determined to be the best melons for our growing area and to be able to bring them to you direct at your local farmers' markets around the southland.  The only thing that rivals the pleasure we get from growing our crops is the satisfaction we get from seeing our customers enjoy them and telling us about it directly.  We can't be at every market every day so we are again fortunate to live in this age of social media.  Hopefully you are aware that you can interact with us not only on this site but also on Facebook (/weiserfamilyfarms), Twitter (@weiserfarms), and Instrgram (weiser farms).  Check us out, but more importantly, talk to us, let us know how you are enjoying this year's crop, and for gosh sake, take pictures and post the heck out of them!  You are part of the family, you should share our fun and excitement!  Tag your pictures with the hashtag, #wffmelons.

Thanks!  This Summer is going to be sweet!



Chef Ludo's Visit

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.

Ludo Lefebvre: On Potatoes on






A Good Excuse to Eat Potatoes

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:

Cheese Scalloped Potatoes


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