So, What’s NExt? & Giant SPINACH

"So, what's next?" It's the natural next question when we share our farm story, and the answer comes with a lot of caveats. People often say it feels like we came out of nowhere. What they didn't see were the months (and really years) of learning, planning, infrastructure, and groundwork that happened before we ever planted our first vegetables.

We intentionally started every production plot in cover crop. That decision has allowed us to manage weeds without herbicides and with just the two of us. It also gave us the foundation to build healthy soil from the very beginning.

Keeping our existing plots highly productive is just as important as adding more acreage. In many cases, improving how we use the space we already have increases productivity more than simply adding another field. We'd rather manage what we have exceptionally well before expanding.

Every new plot is a long-term commitment to our soil health practices. Starting another field isn't as simple as plowing the ground and spreading compost. It means cover cropping, hiring and training labor, building biology, managing organic matter, creating infrastructure to support the system that can produce for years. It’s what makes farming so fun and dynamic.

All that being said, we absolutely want to grow more food, and we will expand. Just intentionally.

Looking ahead (think years, not months), we envision restoring trees throughout our ravines and creek corridors, weaving a small diversified orchard into the natural landscape, growing to a full acre of no-till vegetable production supported by compost we produce ourselves, and eventually building our home and barn here on the farm.

In the shorter term, I'm already crop planning for 2027 and dreaming of twice as many tomatoes and peppers. We sell out of greens every week and we’ve got so many new crops to trial. There is plenty of room to feed more people!

There is so much opportunity ahead. Our challenge is balancing growth with stewardship, expanding thoughtfully so that every step leaves the land healthier than we found it. Growing food is important. Growing sustainably is essential.

GIANT SPINACH HIGHLIGHT

Spinach is one of the most labor-intensive crops we grow, but I love it far too much to take it out of the crop plan. Fresh spinach is simply unbeatable.

This latest planting was seeded a little sparser than usual, which let the leaves grow absolutely huge. They're tender and mild enough for salads but especially wonderful sautéed. Lately, I've become completely convinced that creamed spinach deserves a regular spot on the dinner table. It pairs beautifully with salmon or chicken, and any leftovers make an incredible dip for fresh vegetables or crackers. I’m obsessed.

CREAMED SPINACH RECIPE

Ingredients:

• 2 tbsp butter

• 2 cloves garlic, minced

• 1 tbsp flour (optional, for a thicker sauce)

• ¾ cup milk

• 4 oz cream cheese

• ½ cup grated Parmesan or sharp cheddar

• 1 lb fresh spinach chopped and removed stems

• Salt and black pepper, to taste

1. Melt the butter in a large skillet over medium heat. Add the garlic and cook for about 30 seconds until fragrant.

2. If using flour, whisk it into the butter and cook for 1 minute.

3. Slowly whisk in the milk until smooth. Simmer for 2–3 minutes until it begins to thicken.

4. Add the cream cheese and whisk until melted and smooth. Stir in the cheese.

5. Add the spinach in batches until wilted.

6. Simmer for another 2–3 minutes until creamy. If it's too thick, add a splash more milk.

7. Season generously with salt.

This makes 4–6 servings and pairs especially well with salmon, roasted chicken, or pork chops. It also works well stirred into pasta or spooned over baked potatoes.

THIS WEEKS PROVISIONS

We’ve been enjoying hosting you for our Farmstand on Mondays, 4-6:30. Feel free to come and wander in the garden.

Fresh goodies will be delivered to the Avocado Shack on Mondays.

Find us at the Morro Bay Farmers Market from 2-4:30!

Availability for the week of 7/20:
• Kohlrabi (see last week’s newsletter for recipe ideas)
• Walla Walla onions (almost finished for the season)
• Purple daikon radishes are back !
• Zucchini

• Slicer tomatoes
• Persian cucumbers (really starting to produce!)
• Peppers are beginning to trickle in

Greens
• Mighty Mix (find at the avocado shack)
• Giant spinach
• Arugula
• Mellow Mix (is back!)

Herbs
• Dill
• Cilantro (at its peak!)
• Thai basil
• Tarragon
• Zaatar oregano
• Italian oregano
• Tulsi basil
• Sage

• Genovese Basil

Here's to challenging the idea that bigger is always better, learning how to grow sustainably, and choosing thoughtful stewardship every day over chasing growth for growth's sake.

Your farmers,

Jake & Jesse :)