Farm Fresh Harvest Bouquet November 2-6, 2020
Radish Microgreens (Purple Triton, Daikon, and China Rose Blend) – Gracious Greens
First Harvest Organic Spinach Bundles – MG Farms
“September Yummy” or “Flavor Fall” Pluots – Guzman Farms
Organic Haas Avocado – Wind Dance Farm
Organic Orange Carrots (sm/med/lrg boxes) – Rancho La Familia
First Harvest Snow Peas – Casas Farms
First Harvest Organic Pomegranates – Smit Orchards
First Harvest Red Beets – Bautista Farms
First Harvest Organic Romaine Lettuce – MG Farms
Vine Ripe Roma Tomatoes – Martinon Farms
Organic Fuji, Granny Smith or Gala Apples – Arnett Orchard
First Harvest Organic Sweet Walla Walla White Onions – Rancho La Familia
(All items subject to change based on availability)
This Week’s Fruit Boxes:
Seedless Crimson Red Grapes, Seedless Green Grapes, Plums, Pluots, Pomegranate, Fuyu Persimmons, Valencia Oranges, Fuji, Granny Smith, or Gala Apples, Asian or Bartlett Pears. All boxes will receive a great assortment.
You may not receive all items, we’ll be sure to share a great medley in every box size ~ enjoy!
Your Satisfaction and Enjoyment of Our Service Is Our Top Priority!
We guarantee all of our farmers harvests. If for any reason you receive an item you’re not completely happy with, please send us an email. We’re always happy to customize your harvest boxes. Your feedback is invaluable and appreciated. We want you to enjoy every item you receive. Thank you for being our valued subscribers, we love your support and serving you!
Fresh Harvests For Our SLO Veg Community Grown by Frank Martinon & Family
One of our most amazing farmers is undoubtedly Frank Martinon of MG Farms. His first exposure to working the land lasted a few years until he decided he wanted to learn some other trades. He began working as a bike mechanic then later a cook as well. Plants and working outside were still at the top of Franks priority lists so he decided it was time to get back into the business. Seven months later he pulled the trigger and got back into farming full time. It’s very different owning your own farming Ag business compared to working for someone else. You must know the right fertilizers, water schedules, bug control, seasonal cycles for rotating crops, how to deal with heat, rain, and frost. Once Frank had it dialed, he was ready for business. This wasn’t easy though as running a farm is a 25 hour a day job. Anytime you are growing something it takes attention, food, water, and care. You can’t say, “I’ll get to it tomorrow” or else the plants get sad, and before you know it it’s too late.
At first Frank’s wife, Alma didn’t want to get involved on the farm since she has her own work to attend to. She saw how hard Frank was working day after day and decided to help 3-4 times a week. Their son Danny dedicates 4 hours a day to working the farm in addition to taking online classes in Kinesiology. Michelle their daughter has also started helping Alma and Frank with transplanting part-time. The whole family pulling together on the farm really motivates Frank and inspires him through their support. Frank’s goal is to upgrade to 20 acres by the next year and eventually expand to 100 acres hopefully within seven years. He would eventually like to sell 50 percent of his own produce by incorporating the right people. One thing he is very adamant about is getting the produce distributed with 24 hours max. That doesn’t negate the taste and the smell that is so pungent it makes your taste buds dance in saliva. The number one goal for Frank is to feed our community with the very best quality fresh local veggies possible! Here at SLO Veg, we couldn’t agree more!!
This Week’s Delectable Fish Offering Monday – Friday:
Fresh Local Blue Fin “Ahi” Tuna
Fresh Salmon (for subscribers who’ve previously requested no tuna)
Fish supplied by Giovanni’s Fish Market and Grotto in Morro Bay
~ Fresh Hearty Harvest Recipes ~
Fall Farro Salad with Halloumi Cheese and Pomegranates – pictured above
Pomegranate Pistachio Tarts
Irish Beef Stew with Carrots and Spinach
Pomegranate Breakfast Parfait
Festive Zucchini and Pomegranate Salad
Roasted Beets with Balsamic Glaze
Apple Crisp Yogurt Parfait
Sauteed Garlicky Beet Greens
Spinach and Feta Stuffed Chicken Breasts
Kale, Apple, Walnut, Cranberry and Quinoa Salad with Vinaigrette
Try These Storage Tips – They Work! Refrigerate all items as soon as possible. All items will remain fresh longer when following these tips!
Snow Peas – Wash. Dry on wire rack. Store in paper bag. Do not store in plastic bags.
Apples – Store in crisper.
Pomegranates – Refrigerate in crisper.
Onions – Wrap in paper towels or newspaper store in crisper
Spinach – Rinse. Store in a baggie in crisper
Lettuce – Rinse. Store in a baggie in crisper.
Avocado – Store on counter top till ripe then refrigerate.
Carrots – Rinse. Trim off greens store separately in a baggie in crisper.
Tomatoes – Store on counter top ~ Refrigerate to slow ripening.
Microgreens – Light sensitive. Store in a darker location of refrigerator.
Handling & Storage Tips
Walla Walla sweet onions are round, with an elongated neck and dry, paper-thin skin. These onions have a higher water and sugar content than storage (hot) onions, making them more susceptible to bruising, and must therefore be handled with care by the grower, and consumer.
The key to preserving these sweet onions (and to prevent bruising) is to keep them cool, dry, and separated.Walla Walla sweet onions have a distinctly different flavor – milder and sweeter – than any other onion, so they are excellent in salads and sandwiches where hot onions would be overpowering.
You might want to try some of these favorite methods of storage:
Walla Walla onions can also be frozen. Chop and place in a single layer on a cookie sheet in the freezer. When frozen, remove and place in freezer containers or bags and seal. This method allows you to remove the amount you want when you want it. You can freeze whole Vidalias. Peel, wash, core, then drop into a plastic bag. Once frozen, they can be removed like ice cubes.
NOTE: Freezing changes the onions’ texture, so frozen onions should be used for cooking only. Whole frozen Walla Wallas can be baked.
Walla Walla sweet onions add a distinct sweetness to any dish, but they are delicious all by themselves, baked or raw. Use thick slices on hamburgers or with grilled steak.
To bake a Walla Walla Sweet Onion, peel and then cut off the top and bottom of the onion to make it sit flat. Place a pat of butter on the top, then microwave for 7 minutes on high. To prepare in a conventional oven, wrap securely in foil and bake at 350 degrees for 45 minutes or until tender.