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Sunday
Sep252011

Get Back to Your Roots

Get back to your roots this season at Weiser Family Farms

This week we are harvesting celery root, scarlet turnips, and watermelon radishes!  With all these root veggetables how can you not stop by the Weiser Farms' stand this week?  And don't forget about our beets and potatoes!

 

 

Sunday
Sep182011

BUTTERNUT: King of Squashes

We are getting towards the end of Summer and moving into Fall.  Children are going back to school, the leaves are starting to change, and the weather is starting to cool down a bit.  

You know what that means...winter squash!  This week we are harvesting Butternut Squashes and you can find them at your local farmer's market.

Did you know you can use Butternut Squash for sweet dishes as well as savory?  It's true!  Check out the recipe below.

Better Than Pumpkin Pie

Ingredients

  • 1 1/2 cups peeled and cubed butternut squash
  • 1 cup lightly packed brown sugar
  • 1 tablespoon cornstarch
  • 1 egg, beaten
  • 1 cup evaporated milk
  • 1 teaspoon ground cinnamon
  • 1 pinch ground allspice
  • 1 pinch ground cloves
  • 1 pinch ground ginger
  • 1 pinch ground nutmeg
  • 1 (9 inch) unbaked pie shell

Directions

  1. Place squash in a saucepan with enough water to cover. Bring to a boil, and simmer over medium heat until tender, about 15 minutes. Drain, and cool.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a blender or food processor, combine butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger, and nutmeg. Process until smooth. Pour into the unbaked pie shell.
  4. Bake in preheated oven for 50 minutes, or until a table knife comes out clean when inserted in the center.

courtesy of allreipes.com

Monday
Aug292011

Get a Taste of Tehachapi at Weiser Family Farms

Feast at the Farm - Sept 24, 2011

Taste of Tehachapi presents

A Feast at the Farm at Weiser Family Farms on Saturday, September 24th at 3:00pm

 

Come join Weiser Family Farm for a ‘hootenanny’ and tour at their scenic Tehachapi Farm at the base of Tehachapi Mountain. Five of Los Angles’ most acclaimed chefs will create a locavore delight featuring foods grown in Tehachapi’s unique terroir. A variety of foods from Weiser heirloom potatoes, Padron peppers, locally raised ostrich, grass-fed free range beef, goat cheese, heirloom tomatoes, Persian Mulberries and many other products grown at four thousand feet.

Chef Ray Garcia of Fig in Santa Monica, Claud Beltrand of Noir in Pasadena, Paul Buchanan of Primal Alchemy, and pastry chef and author Robert Wemischner are among Southern California’s most celebrated and talented chefs and will be creating culinary magic.

The menu includes appetizers featuring freshly made Weiser potato chips in a variety of savory dipping sauces and fan filet ostrich bites. The main course features both meat and vegetarian choices including locally raised pork and free range grass-fed beef and a variety of shelled cannellini beans, purple hulled pink eyed peas and dragon tongue beans. Desert will include locally harvested Persian mulberries and a variety of in-season apples.

Our entertainment for the feast will be the Happy Neighbor Club which brings together stringband music from several traditions.  The richness of Mexican, Italian, South American, and traditional music of the United States (including Hawaii) from the early to the mid-20th century is typical of this group.  Instrumentation includes fiddle, guitar, mandolin, lap steel, button accordion, and banjo, as well as occasional other instruments.

EARLY PURCHASE DISCOUNT

Purchase your feast passes by September 1st and tickets are $150 per person and include live music, tasty ales, delicious wines and other surprises. After September 1 tickets will be $175 per person. Special lodging rates are available for overnight or weekend stays. For more information contact the event concierge Anthony McDemas at 661.972.9007 or email atanthony@TasteOfTehachapi.com.

A portion of the event proceeds will benefit Alex’s Lemonade Stand Foundation for childhood cancer. 

Featured chefs include:

Ray Garcia, Executive Chef of Fig Restaurant in the Fairmont Hotel in Santa Monica

http://figsantamonica.com/

Claud Beltrand, Executive Chef of Noir in Pasadena

http://www.noirfoodandwine.com/

Paul Buchanan, Owner and Chef of Primal Alchemy in Long Beach

http://primalalchemy.com/

Robert Wemischner, Pastry Chef and Author of The Dessert Architect

www.robertwemischner.com/books/the-dessert-architect

Alex’s Lemonade Stand Foundation

www.alexslemonade.org

Join us for an exclusive and unique dining experience in beautiful Tehachapi, California on Weiser Farm at the base of Tehachapi Mountain. Book before September 1 and receive a discounted price of $150 per person which includes a delicious five course dinner, select wines and beers, live music and many other surprises. After September 1 price will be $175 per person.

Friday
Aug262011

Who Gives a Fig?

We do!

On Aug. 17 Chef Ray Garcia and Fig Restaurant honored Weiser Family Farms with a Farm dinner, creating fabulous dishes featuring our seasonal pickings.  

I couldn't pick a favorite, they were all ridiculously delicious and unique. I'm beginning to salivate just thinking about it.  The artistry and flavors Chef Ray Garcia creates with the our crops really gives us so much satisfaction for what we do everyday.  It was great to see many friends from the Santa Monica Farmers Market, and my fellow farmers from Harry's Berries and Maggies Farm.  Thank you everyone at Fig Restaurant and Chef Ray Garcia for a great night and your continued support. It is great working with you.  Yes, indeedy!  

 

Sunday
Aug072011

Local Fun at Whole Foods

This week Alex went to the Whole Foods in Venice to attend a local foods event.  Alex was giving samples of our delicous melons all day long.  Alex said that he was "very impressed by Ernesto, the team leader in produce and his team.  They had a vast knowledge of our produce.  They sure did their homework."  Alex had a great time at the event and if you guys are ever at the Whole Foods in Veince say "hi" to Ernesto.