Friday, December 31, 2010

Easy Cheese Sauce

Cheese sauce: a tasty addition to all sorts of freshly steamed veggies. Cauliflower, broccoli, even green beans love to flounce in its goodness. There are a ton of cheese sauces out there, and many are very similar. Substitutions can be made on the fly: Swiss to cheddar or pepper jack, sherry or to beer.

Here is a recipe for a pretty darn good cheese sauce. which we have made ourselves:

Cheese Sauce
. . . . . . . . . . . . . . . .


{1/4} cup butter
{1/4} cup all-purpose flour
{1/8} teaspoon paprika
{1/2} teaspoon dry mustard
{1/8} teaspoon black pepper
{1/4} teaspoon salt
{2} cups milk
{1/3} cup cooking sherry
{3/4} cup shredded Swiss cheese
{1/4} cup shredded Cheddar cheese
  
Directions:
Melt butter in a medium saucepan over low heat. Stir in flour, paprika, mustard, pepper and salt. Pour in milk and sherry; cook, stirring constantly, until thickened. 

Stir in Swiss and Cheddar cheeses. Cook, stirring constantly, until melted and well blended.

Enjoy!

Adapted from here

Thursday, December 30, 2010

CSA - Contents for December 30, 2010

This weeks CSA packages include:  

Carrots
Onion (Yellow)
Onion (Red)
Corn
Cilantro
Limes
Tomatoes (Red)
Tomatoes (Roma)
Tomatoes (Cherry)
Lettuce (Green Leaf)
Squash (Mexican)
Broccoli



Item Origins: Woodson Family Farms (Fallbrook, CA), Bonsall Farms (Vista, CA)

Wednesday, December 29, 2010

Chicken Coop!

ChickenCoopB 
This winter we have started building a chicken coop for which we hope to host chickens in, in the spring time. Chickens will be a new experience for us, as neither of us have ever kept them. Billy started on what will be a nice size coop for us - what will eventually be the home to some awesome chickens!
ChickenCoopA

Thursday, December 23, 2010

CSA - Contents for December 23, 2010

Just a note, we will be delivering as scheduled the week of Christmas and the week of New Years.

This weeks CSA packages include: 
Carrots
Tangerines
Cabbage
Onion (Yellow)

Onion (Red)
Tomatoes (Large Red)
Cauliflower or Broccoli

Kohlrabi
Green Beans 
Artichokes
Celery
Beets

Thursday, December 16, 2010

CSA - Contents for December 16, 2010

The season calls for soups, stews and roasts. Most of the ingredients you now have on hand are perfect components for cold weather cooking.

Just a note, we will be delivering as scheduled the week of Christmas and the week of New Years.

This weeks CSA packages include: 
Beets
Carrots
Oranges
Cucumbers
Cabbage
Onion (Yellow)
Bell Pepper (Yellow)
Bell Pepper (Green)
Tomatoes (Large Red)
Lettuce (Green Leaf)
Corn
Cauliflower

Thursday, December 9, 2010

CSA - Contents for December 9, 2010

This weeks CSA packages include:
Green Onion
Beets
Cauliflower
Squash (Mexican)
Onion (White)

Onion (Red)
Persimmon

Kohlrabi
Bell Pepper (Yellow)
Tomatoes
Tomatoes (Japanese)
Lettuce (Romaine)
Cilantro
Corn 


Item Origins: Woodson Family Farms (Fallbrook, CA), Bonsall Farms (Vista, CA), North County Valencia Oranges. 

Thursday, December 2, 2010

CSA - Contents for December 2, 2010

This weeks CSA packages include:
Green Onion
Beets
Green Beans
Cauliflower
Broccoli
Squash (Yellow)
Tomatoes (Roma)
Tomatoes (Large Red)
Carrots
Lettuce (Green Leaf)
Cucumber

Wednesday, November 24, 2010

My Famous Cranberry Sauce {This 'aint yo mamma's can}

Cranberries 
Turkey Day is here! I am thankful for so many things, and one of them is my family and the time we get to spend together over the Holiday season. Cooking is one of my passions and when it comes time to cook for occasions like Thanksgiving and Christmas, I alway make my famous cranberry sauce.

Cranberry Sauce
. . . . . . . . . . . . . . . .

Ingredients:

{1} bag of fresh cranberries (about 4 cups)
{1} cup of white granulated sugar
{1} cup of water
The zest of 1 orange
Cinnamon powder
A couple cinnamon sticks

Directions:
In a short wide sauce pan, boil the water and then slowly stir in the sugar until dissolved. Then add in the fresh cranberries and return to a boil. Simmer the cranberries in the sugar water for 15 minutes or so (I usually do like 20 minutes so the cranberries not only burst, but also turn pretty soft). During that time you can add the zest of one orange, about 5 or 6 good shakes of cinnamon powder and just throw in couple cinnamon sticks. I leave the cinnamon sticks in the pot, and then even when I transfer it all into the serving bowl for extra great taste.

After you transfer it into a serving bowl, stick it in the fridge to chill and it will really firm up as it chills. It is soo good! The orange zest is what really makes the difference in the taste.

Enjoy!
-Georgia

CSA - Contents for November 24, 2010

Happy Thanksgiving to you and your family!

This weeks CSA packages include:
Green Onion
Corn
Beets
Green Beans
Cauliflower
Limes
Chilies (Anaheim)

Tomatoes (Roma)
Tomatoes
Tomatoes (Cherry)
Lettuce (Romaine)
Oranges (Valencia)
Kohlrabi

Item Origins: Woodson Family Farms (Fallbrook, CA), Bonsall Farms (Vista, CA), North County Valencia Oranges.

Friday, November 12, 2010

CSA - Contents for November 12, 2010

Raspberries! Oh the joy of living in Southern California. Lucky for us, we can grow so many items that other parts of the country don't even have a chance at.

This weeks CSA packages include:
Squash (Mexican)
Green Bell Pepper
Green Onion
Raspberries
Jalapeno
Corn
Tomatoes (Roma)
Tomatoes (we don't know the variety!)
Cucumber (Burpless)
Oranges (Valencia)
Green Beans
Cilantro

Item Origins: Woodson Family Farms (Fallbrook, CA), Bonsall Farms (Vista, CA), North County Valencia Oranges.

Enjoy!

Thursday, October 21, 2010

Comfort Food {Potato Soup}

So I have made a fair amount of soup from scratch - some excellent, some... well, I won't make again. One of the soups that I tried is one I will keep and make for years to come. I found a recipe for a baked potato soup, and completely adjusted it, so in all honesty it is really my own now. It is so good I had to share it. Try it once... you will be hooked, I know it.
PotatoSoup1
Ingredients:
{1} medium onion, chopped
{1-2} leeks, chopped
{2) shallots, finely chopped
{2} cloves of garlic, crushed
{3} Tbl. all purpose flour
{6-8} bacon strips, cooked and chopped
{3 Tbl} leftover bacon drippings
{1} tsp. salt
{1} tsp. dried basil
{1/2} tsp. pepper (I used white pepper)
{6} cups chicken broth
{8-10} medium sized Yukon gold potatoes, cubed
{1} cup half & half
{1) tsp. hot pepper sauce (like Tapatillo or Tabasco)
shredded cheddar cheese (for garnish)

PotatoSoup2
Directions: In a large stockpot, saute the onion, shallots, garlic and leeks in the bacon drippings until tender. Stir in the flour, then the salt, basil and pepper; mix well. Gradually add the broth, and bring to a boil, stirring at a boil for about 2 minutes. Add in all the cubed potatoes, chopped bacon, cream, and hot pepper sauce. Simmer for a good 45 minutes to an hour, covered. If it looks like you need a little more broth, add a bit more, it definitely will hurt! Plate and garnish with your shedded cheddar.

Bench Notes: When the potatoes were good and tender, I took a potato masher and pushed down on all the potatoes in the soup, until about half of them were a bit broken up. I like my potato soup to be more on the thick side, with some good substance in the broth. You can also take a stick blender to it, to break the potatoes up a bit, if you have one. I like the texture of this much better than chunks of potatoes in really thin broth.

Also, don't let the idea of cooking with bacon drippings scare you. It REALLY enhances the flavor overall, and should not be missed. The dried basil is a key ingredient in this, so are the Yukon gold potatoes. Yukon golds are one of, if not the most creamy potatoes you can buy. Any other potato would not have the smooth creamy potato texture that you should get out of this soup. Russets are very grainy, you definitely should skip out on those.

And as with most soups, this one really tastes even better the next day. You could totally make this the day before serving it and just heat it back up in a pot. Paired with a baguette - and maybe a little salad, and you have a wonderful meal!

PotatoSoup3
I hope you enjoy! We sure did.

CSA - Contents for October 21, 2010

This week's CSA bags contain some awesome new things! Sweet melons and Armenian cucumbers are especially unique! We've included several items that are ideal for some wonderful cool weather meals. We have had so much rain lately, and it is the perfect time for some comfort food. Try a potato leek soup, or an eggplant stew. The carrots would be perfect for a sweet cinnamon glazed carrot dish, or in a fresh carrot cake (yes, it is easier than you would think!). Can you believe all the rain this week? All  I want to do is curl up with a heavy blanket, a tasty snack and a good book!


This weeks CSA packages include:
Zucchini, Green    

Green Bell Pepper
Green Onion*
Sweet Melon*
Mixed Greens*
Eggplant (Italian)
Cayenne Pepper

Carrots
Beets (Bulls Blood)*
Tomatoes (Cherry)*
Tomatoes (Heirloom)*
Leeks*
Armenian Cucumber*
Speckled Swan Gourd


Items with an asterisk: Certified Organic produce. Produce sourced from our local friends at Sage Mountain Farm in Aguanga, CA.

Items without an asterisk: Naturally Grown. Produce sourced from Woodson Family Farms, Fallbrook, CA.

Friday, October 15, 2010

CSA - Contents for October 15, 2010

It is already the middle of October... can you believe it? Our mantle is covered with swan neck gourds that we planted earlier in the summer, as well as some rather nice looking pumpkins that we also harvested. Pretty soon those pumpkins will need faces, and then we will have an excellent excuse for roasting pumpkin seeds.

This weeks CSA packages include:
Zucchini, Green
Beets*
Eggplant (Italian)
Red Cooking Onions*
Cucumbers*
Green Bell Peppers
Spinach*
Mixed Greens*
Tomatoes (Cherry)*
Basil
Thyme
Rosemary

Items with an asterisk: Certified Organic produce. Produce sourced from our local friends at Sage Mountain Farm in Aguanga, CA.

Items without an asterisk: Naturally Grown. Produce sourced from Woodson Family Farms, Fallbrook, CA.

Tuesday, October 12, 2010

Basil: The Amazing Herb with an Aromatic Punch

Potted basil seedlings
We have seen a fair share of basil this CSA season. I doubt anyone is complaining though. Basil can be used for so many different things, so it is always welcome. Once upon a time I thought basil was just an ugly ground up spice that lived in my mother's spice tin. Seldom used but for her spaghetti sauce, I had no idea the power of basil; the aroma, the gorgeous color, or even the fact that it could single-handedly revolutionize a dish. Somewhere in my history I came upon a recipe which called for fresh basil, and so came time for me to learn about this wonderful leafy herb. Many times when we visit the grocery store we see "basil" packaged in a little plastic pack, generically labeled to the hilt. Package labels like these are deceiving, because really there is definitely not just one "basil." If fact, there are actually more than 60 different varieties! Lemon, purple ruffle, lime, cinnamon, red rubin, sweet, and dark opal basil, the names sound romantic and rightly so, for basil can be responsible for turning a seemingly sensible dish turned blasé, into something quite wonderful.

Basil two

Pesto is one of basil's greatest transformations. You can order it at just about any pasta serving restaurant and can buy it at almost every grocery store. But is it good. That is really the question. I am sure for as many decent pestos on the market the number of awful ones are three-fold. The sauce itself can be as simple as a blend of basil and pine nuts, and as intense as brought by the addition of hot peppers, roasted pistachios, sun dried tomatoes, garlic, and red bell peppers. One of the best pestos I've ever had the pleasure of tasting comes from our very own backyard: Basiltops, in Cardiff-by-the-Sea. I first tasted Cynthia's pesto at my local Vista Farmer's Market and was hooked. Next time you find yourself shopping at one of our area's Farmers Markets, look for them - take a taste (they sample abundantly!) and you will not think twice about forking over $10. While pesto is wonderful, let's not forget that basil can be used for so much more. Basil's repertoire includes uses such as a classic topping on pizza, an ingredient in soup, layered on cheese atop a crusty bread, tossed in a stir fry, infused into oils for salads, and even as tea (basil leaves torn and thrown in boiling water make an invigorating brew, and also aides in digestion). Note to self: basil should be torn, not chopped.

This little story about a love affair with basil must include the fact that basil is nutritionally wonderful. For all of you health food lovers, listen up! Basil has been shown to provide protection against unwanted bacterial growth, hosts a unique array of flavonoids, is considered an anti-inflammatory aid, and is high in Vitamins A and K, potassium, magnesium, iron, and Vitamin C. The nutritional aspects in basil found through Vitamin A not only protects certain cells from free radical damage, but also helps prevent free radicals from oxidizing cholesterol in the blood stream. Fantastic! In essence basil is more than just an aromatic herb that lives in your planter box, it is a diverse plant that is nutritious, delicious and aromatically pleasing. And it is really so much more than that ugly ground up spice in your mother's spice rack...

Friday, October 8, 2010

CSA - Contents for October 8, 2010

This weeks CSA packages include:
Zucchini, Green
Broccoli
Yellow Onion
Spinach
Eggplant
Plums

Basil
Thyme
Jalapeno
Green Pepper
Orange Marmalade


Enjoy!

Friday, October 1, 2010

CSA - Contents for October 1, 2010

October is here! Today marks the first day of the month of pumpkins and spices - and good food!

This weeks CSA packages include:
Squash, Summer
Zucchini, Green
Spinach
Broccoli
Eggplant
Nectarine
Corn

Large boxes will see:
Green bell pepper

Friday, September 24, 2010

CSA - Contents for September 24th, 2010

Autumn has finally arrived, it’s time to start thinking about soups and baking:) Pumpkins are starting to show up at the markets, and soon the leaves will start to change. Early this morning as we were picking this week's CSA vegetables, we couldn't help but marvel at the crispness of the morning, and the way the sun filtered through the valley. 

This weeks CSA packages include:
Squash, Summer
Zucchini, Green
Green Bell Pepper
Red Leaf Lettuce
Eggplant
Yellow Onion
Nectarine
Plum
Basil
Thyme or Rosemary
Chives

Happy first week of Autumn to you!

Tuesday, September 21, 2010

Chard: Taste the Rainbow

rainbow chard
Ok, so chard doesn't exactly taste like a rainbow - it tastes more like, well, chard. But it's so good! Although slightly bitter and a bit salty in it's raw form, chard takes on a different flavor profile when cooked - more of a delicate mild flavor than it's somewhat bitter raw counterpart. If you compare chard leaves to beet leaves you will notice that they are very similar in appearance - and that's because they are part of the same species. So, if chard is eaten should beet greens be eaten as well? Absolutely! Beet greens are just as valuable. The different varieties (or "cultivars") of chard (or Swiss chard) range in the most magnificent colors - from red to yellow, green to purple. The colors are incredible! I can't help but marvel at these colors when we harvest these veggies, they just seem so unreal.
Rainbow Chard
Chard leaves are commonly harvested in two different stages: in it's shorter "baby" form, or in it's mature form, where the leaves are longer and stems tougher. Chard that is harvested young is especially wonderful in salads because the flavor is not quite as bitter. Mature chard leaves and stalks are typically cooked, which mellow out the bitterness. There are a ton of different ways to eat it - don't get stuck thinking it is just a component to your salad (although we love eating it that way!). If you juice, chard is an amazing and extremely healthy addition to your green smoothie. You can steam it, roast it, grill it, braise it, and saute it. We use it in just about every stir fry dish we make. Chard and garlic are like BFF - the two go hand in hand. There is a wealth of recipes that include chard on the web - it's such a versatile vegetable, and should be treated as such.
Luminous Chard 
One of my favorite things about this fantastic leafy vegetable is the nutritional aspect of it - it is ridiculously good for you! Chard is is high in vitamins A, K (bone health) and C with one cup containing 214%, 716%, and 53% of the recommended daily value (raw). It is also rich in minerals, dietary fiber and protein. It also has high levels of magnesium, calcium, iron, potassium, phosphorus, biotin, niacin, pantothenic acid, folate, zinc, copper, vitamin B1, vitamin B2, vitamin B6, and vitamin E. Amazing right? One of natures true superfoods! If you are digging all this health info, I found this article that talks extensively about all the health benefits of chard. As mentioned above, if you juice, adding chard to your juice or smoothie is a very easy way to get what your body needs. Maybe broccoli who is dubbed 'the king of vegetables' needs to move on over and hand over the crown. Hooray for chard!

Friday, September 17, 2010

CSA - Contents for September 17th

Autumn is just around the corner! Literally next week! The weather is definitely starting to change; most noticeably, the dew that saturates the ground in the mornings. Picking vegetables on early mornings like these makes for a wet occasion, but certainly worth it.

This weeks CSA packages include:
Squash - Summer
Zucchini - Green
Green Bell Pepper
Broccoli
Spinach
Eggplant
Jalapeno
Corn

Enjoy!

Thursday, September 16, 2010

Welcome to Farm Fresh San Diego!

TinySeeds
Hello, it's nice to meet you. We are Billy and Georgia Woodson and we have created Farm Fresh San Diego. We are passionate about food, and passionate about others. It's the perfect combination for the farming life, Southern California style.

This blog will be a way to connect with us and keep up with what we are doing. It will be personal, it will be full of farming, and it will definitely be full of photographs. Check back here often for information about food, recipes, nutrition, CSA info, and fun finds. We are busy planting the seeds of our company that we hope will grow into something wonderful!