From Farm To Fork Blog, Vol 1, Issue 4

Earthworks Farm wants to thank all volunteers and visitors for their participation in our programs. We offer Farm-Fresh Direct for the consumer, Harvest Tours for school kids, and organic farming for volunteers. Farm-Fresh Direct caters to you, the members of the local community, to buy produce direct from the Farm, daily and for your delight. For more information about our programs please visit our website.


For the month of November, we have available winter squashes, apples, pears, pumpkins, chard, cilantro, carrots, papalo, quelite, squash blossoms, corn leaves, herbs and flowers.


The CSA program is well on its way! Interested in receiving a weekly CSA box? Please contact us at Last weeks $20 CSA box had plenty of the following ingredients:

Last Week’s Small CSA Box:

  • carrots
  • winter squashes
  • acorn
  • gourd
  • heirloom (banana) squash
  • chard
  • quelite
  • bananas
  • Thai chili peppers
  • bouquet of marigolds
  • bouquet of rosemary, Thai basil & squash blossoms


EARTHWORKS FARM is welcoming Beth Armstrong-Shikano. Beth interned at the Huntington Ranch and therefore brings her expertise in crop, land and tree cultivation to the Farm. As the produce coordinator we look forward to a variety of new crops to appease all palates.

The Recipe Corner

Quelites with Tomatoes
Recipe by Chef Teresa

Ingredients and Preparation
Probably the most common way of preparing quelites in Sonora is with tomato.
Another common variation is to substitute red chile for tomato.
Frijoles de la olla (boiled beans) are sometimes added.

quelites6-8 cups of quelites
1/2 onion finely chopped or 5 green onions, chopped
1 tomato, chopped
2-4 cloves garlic, finely chopped
1 tablespoon oil or lard
Salt, to taste
2 or 3 dried red chiles (optional)
1/2 cup of cooked beans, without juice


The quelites can be parboiled for a minute and set aside before beginning. Sauté garlic until golden and set aside. If chiles are being used, lightly sauté and set aside, being careful not to burn as they become bitter. Sauté flour until golden, add onion, and continue cooking until transparent. If using tomato, add to pan. Add quelites, garlic, and chiles. Add water as needed to maintain sufficient moisture. If using beans, add to the pan. Cook for about 20 minutes. When quelites are soft, they can be either mashed or lightly blended to a smooth texture. If a very smooth texture is desired, they can be blended. Add salt and chiltepin, to taste. Top with any type of fresh cheese, such as queso fresco, requeson, or queso panela. Serves 4.

Download Recipe

Happy Farming,
Your Farm Team
SGVCC Earthworks Farm