Sunday Funday in Claremont

Hey everyone.  This week we wanted to highlight one of the farmer's markets that we frequent: The Claremont Farmer's Market. In my opinion this is one of the best farmer's markets in the Inland Empire.  The people are so nice and the vendors are equally awesome.  It is not a huge market, but they have a great variety of produce, bread, Middle Eastern food, Honey and flowers.  

And of course, our produce can be found there.  Every Sunday you can come by and say "hello" to Sarah and Esther.  A mother and daughter produce team who know almost everything about everything.  So if you have any questions about how to cook your potatoes that week ot how to pick out the right melon, just ask!

The market is also in the center of the Claremont Village, which is just a really nice area to hang out on a Sunday morning/afternoon.  There are several resturants within walking distance including a Starbucks and Some Crust Bakery.  The market is also very close to one of my favorite record stores: the infamous Rhino Records.  


The Claremont Market is every Sunday from 8am to 1pm on Second Streey between Indian Hill Blvd. and Yale Ave.  Come by this weekend and say "hi!"


God Made A Factory Farmer

Like most people I am sure you watched the Super Bowl.  And if you did, you might have seen a Dodge commercial about farming.  In my opinion,  the Dodge commercial was a little corny and boarding on exploitative.  You can watch that video here.

Right after the original Super Bowl ad aired, there was a spoof of the commercial that was made by Nick Wiger and uploaded to Funny Or Die.  People sometimes say things are "funny because they are true."  Well, this video is just true.  So true, that it is hard to see what is funny.  You can watch the video below.




All Reds for Valentine's Day


We are excited this week because our All Red potatoes are back in season and just in time for Valentines day.  These potatoes are red on the outside and light pink on the inside.  This makes them perfect for showing that special someone how much you love them at the dinner table.  All Reds are a round potato and are super versitile.  You can use them for anything from mashing to baking.  Try them this week when they are fresh out of the field. 


Re: Our Trip Around The Sun...

Tehachapi is under snow and it’s raining here in Rancho Cucamonga.  It’s kind of a dreary day.  That’s a sharp contrast to how hot a year it was for us at Weiser Family Farms.  As is everything in life, it was a mixed bag.  On the whole, however, it was tremendous.  Heck, I would rather pridefully recall how fantastic our melon crop was received this summer versus wonder what might have been had the birds not feasted on our parsnip crop (they’re coming...probably even before we get a Farm Bill). 

This year, we had some great events like our late August’s hosting of a Alex’s Lemonade fundraiser at our Tehachapi ranch last August.  Chefs Suzanne Goin, Neal Fraser and Paul Kahan all donated their time to raise money for Alex's Lemonade.  A great cause that has our unwavering support. We also had our moments of loss, particularly the sad passing our our good friend, Dennis St. John.  Dennis’ cheerfulness and helpful nature is missed tremendously.  

All those individual moments that made up one crazy trip around the sun. We were fortunate to have so many wonderful friends and customers share the trip with us.  Thanks for the pleasure of your company! Hey, the more the merrier so tell your friends about us.  Tell them to check us out at, follow us on twitter (@weiserfarms), or like us on Facebook. There, I blew the mood with a bunch of crass commercialism.  Sorry.

As for 2013? AllI can say is, as the great Ralph Lawler says, “Fasten your seat belts, it’s going to be a bumpy ride!” A happy and prosperous new year to everyone!


Get Roasting

It is Winter which is the prime time to use the oven.  There is nothing that I love better than a lovely mix of roasted root vegatables.  Check out the classic recipe below.  It will warm up even the coldest of nights.

Roasted Root Vegetable Medley*


  • 8 to 12 slender carrots, peeled and trimmed
  • 8 to 12 baby turnips, peeled
  • 6 to 8 fingerling potatoes, scrubbed and cut lengthwise in halves
  • 1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices
  • 1 or 2 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters
  • 1 or 2 large beets, peeled and cut into thick wedges
  • 1 or 2 kohlrabi bulbs, peeled and cut into thick wedges
  • 1 celery root, trimmed and halved, halves cut crosswise into 1-inch-thick slices
  • 1 whole head garlic, separated into cloves, unpeeled
  • 2 or 3 sprigs fresh rosemary, sage, or thyme
  • Salt
  • Freshly ground black pepper
  • Extra-virgin olive oil


Preheat the oven to 400 degrees F.

Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.

Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course.

*Copyright Wolfgang Puck and Food Network