We wanted to let you know about a big change at City Limits Urban Farm. In order to preserve people's Saturdays, we are CHANGING REGULAR OPERATING HOURS from Saturday mornings to THURSDAY NIGHTS from 5-8p.
We will harvest on Thursday nights. We will save Saturdays for special service groups who would like to work
together on a Saturday or another time of choosing (please contact us to arrange) or for any special service projects for the Farm, for which we will give you prior notice.
We hope you will appreciate this change and will even feel more free to
participate on Thursday nights! Please let me know if you have any
questions and if you will be able to volunteer THIS Thursday night anytime from 5-8p.
Thank you!
P.S. We will have refreshments on Thursday nights, and we even have a
BBQ grill onsite that you can bring your own meat to grill on (let us
know beforehand if you want to do this). We can also grill some of the
Farm veggies too!
Monday, July 23, 2012
Wednesday, June 27, 2012
Sign up NOW!! Veggie bags are starting Sat., July 7!
We will begin harvesting and supplying bags of fresh veggies to supporters of the Farm, starting Sat., July 7. Sign up now to receive your bag of veggies!!
Here are the suggested donations:
Small - $60/month (which is $15/week for a 1-2 person household)
Medium - $80/month (which is $20/week for a 3-4 person household)
Large - $120/month (which is $30/week for a 5-7 person household)
Deliveries - For a $20/month charge, you can have the bag of veggies delivered to your door each week. Otherwise, you can pick them up at the Horton house in Menlo Park.
We are going to do monthly donations instead of weekly donations this year to make things easier and to help streamline the process.
Reminder: After covering modest farming expenses, all donations will be given to a local charity that supports education.
Here are the suggested donations:
Small - $60/month (which is $15/week for a 1-2 person household)
Medium - $80/month (which is $20/week for a 3-4 person household)
Large - $120/month (which is $30/week for a 5-7 person household)
Deliveries - For a $20/month charge, you can have the bag of veggies delivered to your door each week. Otherwise, you can pick them up at the Horton house in Menlo Park.
We are going to do monthly donations instead of weekly donations this year to make things easier and to help streamline the process.
Reminder: After covering modest farming expenses, all donations will be given to a local charity that supports education.
Monday, April 23, 2012
Mormon Helping Hands this Saturday!
Members of a local congregation from The Church of Jesus Christ of
Latter-day Saints will be providing service at the Farm this Saturday,
April 28, from 9 am to noon, as part of their annual state service
project "Mormon Helping Hands."
We are thrilled that the Menlo Park Ward has agreed to perform service clearing, preparing, and planting land; putting up row signs; assembling a shed, compost bin, and tomato cages; and cleaning up the area. Their service will be invaluable, and we can't wait for the fun event.
All ages are welcome to attend. We will have projects for all ages and fitness levels, as well as activities for the children.
Please bring (if you have them): gloves, hoes, shovels, rakes, hammers, crowbars, paint brushes, kids yard tools, beach shovels and buckets, brooms, scrub brushes, old rags, and newspaper. We would also love to have your old garbage cans, if you would like to donate them. And, don't forget your hats and sunscreen!
Directions: The Farm is across the street from 809 Schembri Lane, East Palo Alto (click "Map" at the right), but parking is limited. Please park in the Home Depot/Taco Bell parking lots on E. Bayshore in EPA and look for the shuttle signs near Taco Bell. We will have a shuttle van to take you to the Farm nearby.
Any questions, please email us at citylimitsfarm@gmail.com.
We are thrilled that the Menlo Park Ward has agreed to perform service clearing, preparing, and planting land; putting up row signs; assembling a shed, compost bin, and tomato cages; and cleaning up the area. Their service will be invaluable, and we can't wait for the fun event.
All ages are welcome to attend. We will have projects for all ages and fitness levels, as well as activities for the children.
Please bring (if you have them): gloves, hoes, shovels, rakes, hammers, crowbars, paint brushes, kids yard tools, beach shovels and buckets, brooms, scrub brushes, old rags, and newspaper. We would also love to have your old garbage cans, if you would like to donate them. And, don't forget your hats and sunscreen!
Directions: The Farm is across the street from 809 Schembri Lane, East Palo Alto (click "Map" at the right), but parking is limited. Please park in the Home Depot/Taco Bell parking lots on E. Bayshore in EPA and look for the shuttle signs near Taco Bell. We will have a shuttle van to take you to the Farm nearby.
Any questions, please email us at citylimitsfarm@gmail.com.
Tuesday, April 3, 2012
It's time to start the 2012 season at the Farm! Need volunteers!
We have already had a group of people from Propel Fuels, along with a few others, do some major clearing of the land for the Farm this year. Now we need to finish prepping the soil and get planting!
We plan to do the prepping and planting this Saturday, April 7, starting at 9 am (we will likely be there earlier but want to make the time more manageable for volunteers). We would love all the help we can get!
What better way to celebrate the Easter season than to participate in some good service? Please email us at citylimitsfarm@gmail.com if you will be able to come volunteer. If you have them, bring your garden tools (shovels, hoes, rakes) and gloves--if not, just show up and we'll get you outfitted. We hope to see you there!
We plan to do the prepping and planting this Saturday, April 7, starting at 9 am (we will likely be there earlier but want to make the time more manageable for volunteers). We would love all the help we can get!
What better way to celebrate the Easter season than to participate in some good service? Please email us at citylimitsfarm@gmail.com if you will be able to come volunteer. If you have them, bring your garden tools (shovels, hoes, rakes) and gloves--if not, just show up and we'll get you outfitted. We hope to see you there!
Wednesday, August 17, 2011
Use Your Zucchini (or other summer squash) in a Mediterranean Orzo Salad
You probably are wondering what to do with your surplus summer squash (zucchini, yellow squash, patty pan squash, and/or spaghetti squash).
For zucchini, you can grate the squash, freeze in baggies by the right amount for zucchini bread and have zucchini bread year round (or add to soups/pancakes/cookies/etc., saute as a side dish, put in lasagna, and much more.
For a side dish, you can grate (or chop) any summer squash, saute it in garlic and olive oil, and top it with some freshly grated Romano cheese (or parmasiano reggiano) and a little salt and pepper.
TIP: Small to medium sized zucchinis are the most tasty. The larger ones are still ok to eat, but have larger seeds, and are usually best for making zucchini bread or grating and putting in things (like lasagna, pancakes, cookies, muffins, etc.).
Here's the recipe for the Orzo, Cous Cous, or Quinoa Salad:
Mediterranean Orzo Salad
Serves 6
2 1/4 cups orzo (cous cous and quinoa work as well)
2 medium zucchini, quartered lengthwise and thinly sliced
15 Kalamata olives, pitted and sliced
6 green onions, thinly sliced
2 stalks celery, thinly sliced
1 large tomato, seeded and cubed
1 1/2 green bell pepper, seeded, deribbed and chopped
1/2 cup olive oil
3 tablespoons balsamic vinegar
4 cloves garlic, pressed
1 1/2 teaspoons oregano
1 1/2 tablespoons fresh dill, minced
Salt and pepper to taste
6 ounces feta cheese, crumbled
3 tablespoons mayonnaise (optional)
Prepare orzo (cous cous or quinoa) according to package directions. Drain and rinse orzo under cold water to stop cooking process and keep the pasta from being too sticky. Drain again very thoroughly. (No need to rinse & drain cous cous or quinoa.)
Place in a large bowl. Stir in the zucchini, olives, green onions, celery, tomato, and green bell pepper. In a small bowl, beat together the olive oil, vinegar, garlic, oregano, dill, salt and pepper. Pour over the salad and toss to coat well. Sprinkle on the feta cheese and toss again. Optionally, add the mayonnaise and toss gently. Chill at least for 2 hours and bring to room temperature before serving.
Per Serving: 546 Calories; 30g Fat; 14g Protein; 57g Carbohydrate; 4g Dietary Fiber; 28mg Cholesterol; 553mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates. Points: 15
SERVING SUGGESTION: Serve with a simple caprese salad: sliced ripe tomatoes, layered with fresh basil leaves, sliced mozzarella and drizzled with extra virgin olive oil. Fresh ground pepper over the top finishes it beautifully.
Adapted from:
Leanne Ely, Saving Dinner Newsletter
For zucchini, you can grate the squash, freeze in baggies by the right amount for zucchini bread and have zucchini bread year round (or add to soups/pancakes/cookies/etc., saute as a side dish, put in lasagna, and much more.
For a side dish, you can grate (or chop) any summer squash, saute it in garlic and olive oil, and top it with some freshly grated Romano cheese (or parmasiano reggiano) and a little salt and pepper.
TIP: Small to medium sized zucchinis are the most tasty. The larger ones are still ok to eat, but have larger seeds, and are usually best for making zucchini bread or grating and putting in things (like lasagna, pancakes, cookies, muffins, etc.).
Here's the recipe for the Orzo, Cous Cous, or Quinoa Salad:
Mediterranean Orzo Salad
Serves 6
2 1/4 cups orzo (cous cous and quinoa work as well)
2 medium zucchini, quartered lengthwise and thinly sliced
15 Kalamata olives, pitted and sliced
6 green onions, thinly sliced
2 stalks celery, thinly sliced
1 large tomato, seeded and cubed
1 1/2 green bell pepper, seeded, deribbed and chopped
1/2 cup olive oil
3 tablespoons balsamic vinegar
4 cloves garlic, pressed
1 1/2 teaspoons oregano
1 1/2 tablespoons fresh dill, minced
Salt and pepper to taste
6 ounces feta cheese, crumbled
3 tablespoons mayonnaise (optional)
Prepare orzo (cous cous or quinoa) according to package directions. Drain and rinse orzo under cold water to stop cooking process and keep the pasta from being too sticky. Drain again very thoroughly. (No need to rinse & drain cous cous or quinoa.)
Place in a large bowl. Stir in the zucchini, olives, green onions, celery, tomato, and green bell pepper. In a small bowl, beat together the olive oil, vinegar, garlic, oregano, dill, salt and pepper. Pour over the salad and toss to coat well. Sprinkle on the feta cheese and toss again. Optionally, add the mayonnaise and toss gently. Chill at least for 2 hours and bring to room temperature before serving.
Per Serving: 546 Calories; 30g Fat; 14g Protein; 57g Carbohydrate; 4g Dietary Fiber; 28mg Cholesterol; 553mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates. Points: 15
SERVING SUGGESTION: Serve with a simple caprese salad: sliced ripe tomatoes, layered with fresh basil leaves, sliced mozzarella and drizzled with extra virgin olive oil. Fresh ground pepper over the top finishes it beautifully.
Adapted from:
Leanne Ely, Saving Dinner Newsletter
Sunday, August 14, 2011
Tip - Preserve Your Herbs
Don't let those fresh herbs go to waste! If you're not able to use them in the week they are given, then either freeze them or dry them for future use. I prefer to freeze mine because it preserves the flavor better.
To Freeze:
To freeze any and all fresh herbs, you don't need to blend and put in cubes, add water, or anything laborious--just rinse and let air dry. Then, put them in a freezer baggie. Voila! Done.
If you don't pack too tightly, you can easily pull off the amount you need. Your herbs won't be as pretty as when they are used fresh, but they will still taste delicious (even cilantro and basil!).
To Dry:
To dry them, you can either just hang them and let them air dry (if your air is dry enough), or you can dry them in a dehydrator below 116 degrees.
There you go. Fresh herbs year round -- whenever you need them. Delicious!
To Freeze:
To freeze any and all fresh herbs, you don't need to blend and put in cubes, add water, or anything laborious--just rinse and let air dry. Then, put them in a freezer baggie. Voila! Done.
If you don't pack too tightly, you can easily pull off the amount you need. Your herbs won't be as pretty as when they are used fresh, but they will still taste delicious (even cilantro and basil!).
To Dry:
To dry them, you can either just hang them and let them air dry (if your air is dry enough), or you can dry them in a dehydrator below 116 degrees.
There you go. Fresh herbs year round -- whenever you need them. Delicious!
Avocado, Cilantro Quinoa with Grilled Zucchini
This recipe is one of my absolute favorites for the avocado, cilantro dressing (that I love to use on practically anything). This recipe leaves you with a little extra for that purpose.
It is a great way to use your zucchini (or any other summer squash, green beans, etc.). If you dislike cilantro, feel free to substitute chopped chives.
This recipe also has a great way to boil eggs that I use all the time now for perfectly boiled eggs (no cracks, no green lined yolks, etc.).
Ingredients
1 large avocado, ripe
juice of 1 lime
1/4 cup lightly packed cilantro
1 clove garlic
1/4 cup plain yogurt
3/4 cup water
1/2 teaspoon fine grain sea salt
3 large eggs
1 large zucchini, cut into 3/4-inch thick coins
1/4 cup extra-virgin olive oil
couple pinches of fine grain sea salt
2 cups quinoa, cooked, room temperature
1/4 cup pine nuts, toasted
1/4 cup goat cheese, crumbled
a bit of chopped cilantro for garnish
Instructions
Prepare the cilantro-avocado dressing by blending the avocado, lime juice, cilantro, garlic, yogurt, water, and salt in a blender (or us a hand blender). Set aside.
Hard boil the three eggs. Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes (sometimes I do mine for 8--experiment). Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Set aside.
While the eggs are cooling start preparing the zucchini by tossing it with olive oil and salt in a medium-sized bowl. Prepare your grill (medium-high heat). If you are worried about the zucchini coins falling through the grill you can thread them onto kabob skewers (stab through the green skin). Grill until zucchini are tender and cooked through, roughly 5 minutes on each side. Remove from the grill and cut each zucchini coin into quarters (they preserve their shape better if you cut them after grilling). For a quicker approach, you can also slice/cube (whatever shape you want) and saute the zucchini for a couple minutes (or to be super fast and super healthy, you can even eat them raw--I cube mine when I do this).
Crack and peel each egg, cut each egg into quarters lengthwise. Assemble the salad by tossing the quinoa with about 2/3 cups of the avocado vinaigrette. Top with the grilled zucchini, pine nuts, eggs, goat cheese, and a bit of chopped cilantro for garnish. I serve this family-style, but you could do individual platings.
Serves 4 to 6.
Adapted from 101cookbooks.com (which I LOVE!).
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