From Farm to Fork Blog, Vol 2, Issue 2

Dear Friends of the Farm!

Spring is upon us and Earthworks Farm is thriving with new crops and of course, weeds as well.

Interns and volunteers are in great demand here at the Farm. Bring your friends and families to support our efforts in building sustainable program for the Farm and most of all for the community.

As a volunteer, you may help clean up weeds, mulch pathways, build a mesophilic compost, cultivate crops, or prep a garden bed to transplant seedlings. If your intent is to become an intern, you may address your interest with the farm office. Either way, this is a great opportunity to learn about organic farming and cultivating land and crops.

Various farm and educational programs are available to fit your specific need, like CSA, farm-fresh direct for produce, farm-to-table, harvest tours, or field trips. More information can be gathered online.

We hope to see you at the Farm and thank you for all of your support!

APRIL CROPS FOR FARM-FRESH DIRECT or CSA BOXES:

  • carrots
  • radishes
  • beets
  • herbs
  • chilacayote
  • garlic
  • collards
  • squash
  • cress
  • broccoli
  • chard
  • radishes
  • quelite
  • Asian Greens
  • turnips
  • peaches
  • bananas
  • loquats
  • cilantro
  • lettuce
  • kale

Become a CSA member to benefit of a weekly produce box in the most affordable way. As a member you receive freshly cut and diverse produce at the farmer’s discretion. Pickups at the farm is a great way to connect to local roots and your local garden.

The farm-fresh direct is a way to give walk-ins access to affordable and fresh produce daily. And of course, the farm stand is always available to you every Saturday.

HARVEST TOURS FOR ADULTS AND CHILDREN:

More and more schools and parents take note of our new programs, especially the harvest tours! This is a great way to introduce kids and teenagers to organic farming, healthy eating and being active. We teach about the cultivation of crops, learn to identify produce, and the workings of an urban farm. Have your school sign up for a field trip!

UPCOMING EVENTS AND WORKSHOPS:

May 16th Health, Nutrition, Farming event by KCET 6 – 9 pm
June 6th Workshop 10 am
June 20th Soil and Composting 9 am – 1 pm

THE RECIPE CORNER

Tacos de Nopales

Recipe and photo provided by Maria Zizka

Ingredients:
tacos-de-nopalesMakes enough filling for 8 tacos
½ pound nopales
1 tablespoon vegetable oil
3 small spring onions or 1 white onion
3 small garlic cloves, peeled and sliced
1 large, fresh green pepper (such as Anaheim chile), stem and seeds removed, sliced
½ teaspoon kosher salt
16 (5-inch) corn tortillas
Sliced radish, for topping
Crumbled queso fresco, for topping
Lime wedges, for squeezing

Preparation:
To clean the nopales, grasp the narrow end with a potholder or kitchen towel. Scrape the blade of a knife down the cactus paddle to remove all the spines. Use the tip of the knife to cut out any remaining spines. Using a vegetable peeler, trim off the entire perimeter edge of the paddle, including the base where it was once attached to the cactus. Slice the cleaned nopales into ½-inch strips.

Heat a wide pot or pan over medium heat for 2 minutes. Trim the root end of each onion, peel away any papery layers, and slice the onion. Swirl the oil into the pot, then add the sliced onion, garlic, pepper, and cleaned nopales. Stir to coat the vegetables in the oil. Cover the pot with a lid, and cook for about 10 minutes. Remove the lid, stir in the salt, and continue to cook until most of the liquid evaporates, about 5 minutes.

To serve, char the tortillas on a gas burner or in a hot skillet. For each taco, stack 2 tortillas, scoop some warm nopales filling into the center, and top with radish, queso fresco, and lime wedges.

Download Recipe

Again, a big thank you to all of our volunteers, contributors and supporters!

Happy Farming,
Your Farm Team
SGVCC Earthworks Farm
626-374-3504