Year End Reflections

Hard to believe that 2011 is about to come to a close. Time flies when you're having fun, and when you are farming. Frankly, our minds are already squarely in 2012. We have so much to consider before we plant a seed. 

This year has been a challenge to be sure. I don't know whats been harder, getting our crops to market or mastering all the social networking stuff that increasingly feels necessary. We are so fortunate to be riding the wave of the localvore movement. Proof positive that bigger isn't always better. Industry after industry is being rocked by consolidation and off shoring of production. While, great for the bottom line, the trend doesn't necessarily do anything for product quality or the local quality of life. We support each other in this relationship of ours. Your support gives us what standard of living we get to enjoy and for that you receive fresh produce picked at the peak of flavor, comfortable in knowing that what you are eating was grown in a way that doesn't abuse the environment.

We had crop failures and some successful new introductions. Bad weather in late 2010 radically changes our onion strategy while sales of our infamous Laker Bakers slowed (but thankfully weren't halted) by the Lakers playoff swoon. Now that Chris Paul's in town, we'll have to get started on Clipper Chippers. 

Our melons were never sweeter than what we grew this year. Peppers, sprouting broccoli, beets, and carrots. What a bounty! We had a lot to be thankful for this year, that's for sure. What we also have is high hopes and expectations for the future. With all your help, they will all be realized and we'll all eat well. 

Happy Holidays!

Hey everyone.  Everyone here at Weiser Family Farms would like to wish you a happy holiday.  We hope everyone has a safe and peaceful holiday surround by the people they love!  And don't forget the potatoes this year at your holiday dinner!

Underrated: Parsnips

Hey everyone.  I need to get something off my chest: parsnips get a bad rap.  They are like the brussel sprouts of root vegetables!  But I am here to tell you that parsnips are awesome and you should give them a shot.  Folklore was that if you eat a parsnip in the winter it is poisonous.  Really nothing could be further from the truth.  In fact, because we grow parsnips at such a high altitude and they have been through a frost, they are sweeter than they have ever been in the season.

Check out this recipe:

Parsnips Fries                    

Ingredients

• 2 1/2 pounds medium parsnips
• 2 tablespoons olive oil
• Coarse salt and ground pepper

Directions

Preheat oven to 450 degrees. Peel 2 1/2 pounds medium parsnips.  To cut parsnips: Trim tops and bottoms; peel, and slice in half crosswise to separate thick and narrow parts. Halve or quarter thick parts lengthwise, until all parsnip pieces are roughly the same size (this ensures even cooking).On two large rimmed baking sheets, toss parsnips with oil; season with coarse salt and ground pepper. Spread in a single layer.  Roast until tender and golden brown, 25 to 30 minutes, rotating baking sheets and tossing parsnips halfway through baking time.

Curtesy of Martha Stewart

Watermelon Radish, I <3 You!

These tasty radishes will make you wonder why you didn't try them sooner!  Pink on the inside and green on the sides once peeled, these radishes are awesome cooked and raw.  They are spicy like a noral radish, but much more mild.  They are great in salads and look so cool in contrast to the green lettuce.  

Fun Fact: Did you know the word "radish" is derived from an old English word that means "easily reared."  True story. Also radishes are very low in calories and sodium, and they are a great source of Vitamin C and folate.

Also these puppy will last up to a week in the fridge.  So check them out this week because the dark pink radishes will brighten up your dinner plate.

Do The Mash

Hey everyone!

Thanksgiving is almost here. But don't panic, there is still plenty of time to prepare.

Everyone makes mashed potatoes for Thanksgiving. It is like some unwritten rule that mashed potatoes must be on the table right next to the turkey and cranberry sauce. At here at Weiser Farms, we are a little crazy over mashed potatoes. We obviously love them. But we are thinking of getting a little more...adventurous this year. We are going to add a little secret weapon to our mashed poatoes: celery root!

Check out this recipe for Garlic and Celery Root Mashed Potatoes:

Ingredients

• 2 large Butterball potatoes (about 2 1/2 pounds), peeled and cut into 2-inch pieces


• 1 celery root (about 1/2 pound), peeled and cut into 2-inch pieces


• 4 cloves garlic, peeled


• Water


• 3/4 cup lowfat buttermilk


• 2 teaspoons olive oil


• 2 tablespoons minced fresh chives


• Salt and ground black pepper

Directions

In a large saucepan, combine potatoes, celery root and garlic cloves. Pour over enough water to cover and set pan over high heat. Bring to a boil, reduce heat to medium and simmer for 8 to 10 minutes, or until potatoes are fork-tender.

Drain and transfer potatoes, celery root and garlic to a large bowl. Add 1/2 cup buttermilk and olive oil and mash or process until smooth (or lumpy, whatever you like!). Add more buttermilk if you want smoother potatoes. Fold in chives. Season to taste with salt and black pepper.

Curtesy of Food Network