FALL & WINTER SCHEDULE
Hello, it’s that time of year when the days are getting shorter, and we are shifting our schedule. Here’s what to know as we wrap up our first growing season.
LAST FARMSTAND: OCTOBER 26
Our last Farmstand of the season is this Monday! (short notice, I apologize, daylight saving snuck up on us!) Come celebrate with us one last time before we tuck in for winter. We’ll have a little gift for everyone who stops by: a packet of Tomorro Farm sunflower seeds to take home and grow next year. We would love to see you out at the farm one last time!
LAST CSA PICKUP: NOVEMBER 16
We’ll be shifting our pickup hours to 3–6 PM for the rest of the season, now that the days are getting shorter. If for any reason you aren’t able to pick up because of the time change, shoot us a message and we’ll work it out with you!
MORRO BAY FARMERS MARKET
We’ll continue attending the Morro Bay Farmers Market as long as we have enough produce to bring! Winter is a slower season on the farm, and most of our beds will be planted in cover crops to build soil health and prepare for next season. This means we’ll have limited produce available, so our market schedule may vary from week to week. The market will be closed on Thanksgiving Day, November 26. The best way to stay in the loop is through this newsletter and Instagram. I will be sure to give weekly updates on our attendance to market and what we’ll have available!
SEE YOU IN THE SPRING
Our Farmstand and CSA will be back in April! Until then, you can find us at the Morro Bay Farmers Market when we have enough produce to bring.
Thank you for being part of our first growing season. We’re so grateful for everyone who has come out, filled a CSA bag, shared a meal, or supported this little farm. We can’t wait to grow with you again next year.
RAIN RAIN COME AGAIN
On Wednesday and Thursday, we got a total of 2.6 inches of rain for our first rainfall of the season! It was so exciting to watch it come down. There’s no flow in the creek yet, which is a good sign that all that gorgeous water was soaked into the soil. Jake gets to take a well deserved watering break on all of our trees and hedgerows for a while!
We spent Thursday morning prepping for market in the rain, only to arrive and discover that our tent spot wasn’t solid ground anymore, but a flowing river. With the main road flooding and concerns about historic flooding in the area, the market manager made the call to cancel.
We were bummed not to see you on Thursday (seriously so bummed) AND grateful for a small-business friend who answered our call for help with all that produce. They were able to purchase most of the harvest for an event. We were so glad to see that food find a home rather than go to waste.
We’ll be back to our regular rhythm next week. In the meantime, we hope you enjoyed the rain as much as we did!
SPROUTING CAULIFLOWER
We’ve had no trouble selling all of our amazing cauliflower, so I feel like you lot already get what all the fuss is about! But I wanted to highlight these beautiful beasts so yall can get creative! You can use the whole thing, leaves, stems, florets, and all. Here are some ideas to get some juices flowing in the kitchen:
Rainbow sheet pan: Use purple cauliflower as the purple, alongside orange carrots, yellow squash, red onion, green broccoli, or whatever other colors you have on hand. Roast everything with olive oil, salt, and your favorite spices.
Hummus dippers: Break into florets and serve raw or lightly roasted with hummus, herby yogurt dip, or romesco.
Cauliflower rice: Rice the whole thing, including the stems. Sauté with garlic, scallions, and ginger, or use as the base for a fried rice with eggs and whatever vegetables you have around.
Roasted cauliflower tacos: Roast with cumin, smoked paprika, and chili powder. Serve in tortillas with avocado, lime, cabbage slaw, and salsa.
Purple cauliflower soup: Roast with garlic and onion, then blend with broth and a splash of cream or coconut milk. Add white beans for extra creaminess and protein.
Cauliflower steaks: Slice through the core into thick slabs, brush with olive oil, and roast until browned and tender. Finish with lemon, herbs, or tahini sauce.
Pasta with cauliflower: Roast florets until caramelized, then toss with pasta, garlic, olive oil, lemon zest, Parmesan, and toasted breadcrumbs.
Cauliflower and chickpea curry: Simmer florets and chopped stems with chickpeas, coconut milk, curry spices, and tomatoes. Serve over rice.
Cauliflower mac and cheese: Roast or steam the florets, then fold into cheesy pasta or a creamy baked casserole.
THIS WEEK’S BOUNTY
Summer Crops
Heirloom Tomatoes
Paste Tomatoes
Miniature Slicer Tomatoes
Cherry Tomatoes
Bell Peppers
Gypsy Peppers
Eggplant
Roots and Bulbs
Carrots
Garlic
Other
Sprouting Cauliflower
Fresh Herbs (also available at the Co-op!)
Tarragon
Genovese Basil (get it before its gone!)
Thai Basil
Tulsi Basil
Sage
Dill
Thyme
& Strawflower Bouquets!
Lastly, we got to set up all fancy for the Co-Op’s owner/member annual meeting on Wednesday (photo above). We were invited to be one of their makers on display, and it was so much fun to meet some of the faces that have been buying herbs from us through the Co-Op, and give out fresh Tulsi Tea samples.
See you at the farm stand on Mondays (4-6:30) and the Farmers Market on Thursdays in Morro Bay (2-4:30)!
Your farmers,
Jake & Jesse :)