This Week on the Farm 4/28/16

Exciting News

We wanted to let you all know about some exciting news!  We have decided that it is time for us to move on from Agritopia and farm somewhere new.  Originally, we told the Johnston’s back in December of our decision to leave but took the last few months to see if there was a way to make things work.  It has been a good 5 years but we've concluded that it just isn’t a good fit anymore and ultimately isn’t where we want to be long term.  Our lease will expire on 6/30/16 but we will be farming as usual until then.  You all are the reason we farm and we couldn't do it without you!  You have been on our minds as we have worked through this process.  We plan to continue to farm in this area but are still working to finalize a new location.  We would be extremely grateful if you would keep us in your thoughts as we decide on a location.  As soon as we have more information, we will let you know.  Please let us know if you have any questions.  Thank you!


Peach U-Pick Starting Soon


The peaches are ripening up nicely and we plan to open for U-Pick Saturday May 7th.  Hours will be 8am-2pm. The cost is $2.50 per pound.  Make sure to bring your cameras so you can take advantage of the beautiful setting and take some pictures of the family.  


Garlic Curing Has Begun


It's been a great year for our Allium (onion family) crops, garlic included!  We have started field curing the garlic and onions and be moving them shortly to our greenhouse to finish the curing process.  What is curing and why do we do it?  Curing onions and garlic is basically allowing them to dry up on the outside creating a barrier of skin that keeps the middle fresh.  This allows you to keep onions and garlic in our pantry for long periods of time without them spoiling.


This Week's Abbey Kitchen Recipe: Beet + Kale Quinoa Bowl

Serves 2-3
1/2 cup quinoa, uncooked
1 cup water
1 medium sweet potato
2 zucchinis
2-3 beets
2 red bell pepper
1 tbsp olive oil
sea salt
black pepper
1 large egg
1/2 cup red cabbage, shredded
1 cup kale, your choice
1/2 cup radish shoots

1. In a rice cooker, place in 1/2 cup quinoa and add in 1 cup water. Place lid on top and hit “cook.”
2. Preheat oven to 400 degrees Fahrenheit.
3. Cut up the sweet potato, zucchinis, beets, and red bell pepper into bite-sized pieces. Spray a baking sheet with non-stick spray and lay out veggies. Drizzle veggies with olive oil and season with sea salt and black pepper.
4. Place in oven and roast for about 20-30 minutes, checking every ten minutes and stirring.
5. In a pot of water, bring to a boil and boil egg for about 7-8 minutes.
6. Once the quinoa, veggies, and egg have cooked, gathering your serving bowls (2-3 depending on who you’re serving). Place in a scoop of quinoa, a handful of veggies, and a slice of the boiled egg. Top with a few leaves of kale, 1/4 cup of the red cabbage, and 1/4 cup off the radish shoots.
7. Enjoy!! Serve with your favorite dressing or with a dollop of hummus or Greek yogurt.
8. Store leftovers in the fridge for about 1 week in a sealed container.


Spring/Summer CSA Week #8


Spring/Summer CSA Week 8: fennel, red romaine lettuce, yellow sweet onions, redbor kale, chioggia beets, radish shoots, italian flat leaf parsley, ponderosa lemon.


Spring/Summer CSA Week #9


Spring/Summer CSA Week 9: red beets, spring lettuce mix, hakurei turnips, ripbor kale, fresh garlic, white sonora wheat berries, oro blanco grapefruit.


Spring/Summer CSA Week #10


Spring/Summer CSA Week 10: bolero carrots, black tuscan kale, baby spinach, easter egg radishes, mixed head lettuce, red onions, blood oranges.


Onions are looking great


We start our large storage onions from seed in our greenhouse in late summer/early fall.  Once they grow to about the size of a chive, we transplant them into the field in groups of 3.  As the onions grow, they push out from each other and not be over crowded.  This technique allows us to grow the maximum number of large onions per square foot.


The Peaches are Growing Like Crazy


The peaches are loving this warm spring weather and seem to be way ahead of schedule.  With any luck we'll be picking peaches by the end of the month.




What is Silvopasture?  Silvopasture is the practice of integrating trees and livestock on the same land in a mutually beneficial way.  In our case, we raise poultry in our citrus/peach orchard.  The trees provide shelter to the the chickens and ducks.  The clover, grasses and insects provide a diverse and nutrient dense diet for the poultry.  In return the chicken and ducks provide organic fertilizer (manure) to the trees and light tillage to the soil.  Would you believe that since we started raising poultry in our orchard over 2 years ago, we have not add any fertilizers or amendments to the trees and the fruit has never been sweeter.  This is a great example of the benefits of working with nature and not against.


This Week's Abbey Kitchen Recipe: Beet & Chickpea Tacos


Serves 4-6
3 beets
1 tbsp olive oil
sea salt
1 can chickpeas, no salt added
1/4 chopped white onion
1 tsp chili powder
1 tsp ground cumin
4 yellow corn tortillas
1/4 chopped spring onions
2 tbsp goat cheese
1 lime

1. Preheat oven to 400 degrees Fahrenheit.
2. Cut off the greens of the beets and wash them under cold water. Grab three pieces of foil and wrap each beet individually, drizzling olive oil and sprinkling sea salt and pepper on each. Place on a baking sheet and bake in the oven for 25-30 minutes. Beets are done when they are fork tender.
3. In the meantime, rinse and drain the chickpeas and pat dry.
4. Heat a pan to low-medium heat, drizzle olive oil to coat the bottom and place in onions. Cook for about 3-4 minutes, stirring occasionally.
5. Pour in the chickpeas and add the seasonings including sea salt and pepper. If you would like it to be a bit more spicy, add in more chili powder to your liking. Cook for about 8-10 minutes. Stirring occasionally.
6. Check on the beets and when they are finished cooking remove from oven and foil and cut into bite size pieces. Pop into pan with chickpeas and turn down the heat just a smidge. Stir and cook all together for about 3 minutes.
7. Pop the tortillas in the microwave for about 10-20 seconds and remove. Place two on a plate and spoon in the chickpea mixture. Top with spring onions, goat cheese, and fresh lime juice.
8. Enjoy!! This recipe makes more than enough filling to have a share for 4-6 people, but the leftovers also taste just as good the next day!
9. Store remaining in an airtight container in the fridge for about 1 week.


Spring/Summer CSA Week #5


Spring/Summer CSA Week 5: fennel, spinach, spring lettuce mix, black tuscan kale, italian flat leaf parsley, i'itoi onions, orlando tangelos.


Spring/Summer CSA Week #6


Spring/Summer CSA Week 6: baby mokum carrots, butterhead lettuce, leeks, spicy greens mix, hakurei turnips, collard greens, arizona sweet oranges.


Spring/Summer CSA Week #7


Spring/Summer CSA Week 7: baby mokum carrots, romaine lettuce, green onions, ripbor kale, french breakfast radishes, medjool dates, blood oranges.