Category Archives: Farm News

What’s in it for you? Are you a recipient of the good Earth?

July 15, 2019
Volume 1,638
There is enough for all. The earth is a generous mother; she will provide in plentiful abundance food for all her children if they will but cultivate her soil in justice and in peace.
Bourke Cockran
Dear Friends,
How we welcome these overcast days as summer looms. The crops of course, if planted at the right time, given sufficient nutrients and water, relish in the heat. Not so much for us laborers. Hats and gloves of course are requisites to getting through hours of hand picking green beans or squash in the hot sun that seem to replace themselves as soon as plucked. But that’s our job..bringing to you the best we can – the bounty of replenished soil and people that receive satisfaction from cultivating the earth without harm and knowing we’re giving people tasty and nutritious foods. Thank you all for supporting our work.
Most of you will be receiving our sweet Genovese basil and here’s a tip for replacing expensive pine nuts..use sunflower seeds! They’re tasty, nutritious, and costing so much less! You can also use the baby celery and young fennel for making pesto and can always freeze it for using another time.
We know many of our subscribers are enthusiastic about getting freshly harvested food from Seabreeze Family Farm. It would be helpful if you could take a photo of a plate you prepared with your farm share and post it on our Facebook page and on Next Door so your friends and neighbors could also benefit from your neighborhood’s locally grown food.
We look forward to seeing how you transform your Seabreeze ingredients.
If you would like to help support the farm and our work,
please consider signing up for our Hungry Heroes program that donates to appreciative San Diego military families or through Produce for Patriots, the non-profit founded by one of our clients, Rob M.
You’ll receive a personal Thank You note from the family that receives.
It’s a good thing all ’round.
Here’s to good food, friends, families and helping others.
Call or email me if you have any questions or need cooking tips.
May our food this week nourish, comfort and sustain you.
Stephenie
Ingredients for the week of July 15th, 2019

Oh no..not more summer squash!

July 8, 2019
Volume 1,637
The purpose of farming is to deprive other species of the land and sequester it for our own use. But by perfecting the art of monoculture, it has become too easy for us to exterminate everything else, leaving no wild plants, no food for insects, and a barren land for birds.
–Tristram Stuart
Dear Friends,
It’s that time of year when you receive your items and here again is summer squash! We yearn for it in winter and curse it when the warm weather bounty comes in. Me too. But this is a time I’m grateful for the internet and all the creative people that post their ideas, from making ‘pasta’ from it to simple grilling. But what’s this got to do with the bee population? Well, bees gorge on the squash blossoms and keep their populations healthy and humming. I think you know we’re absolutely committed to keeping the farm from horrible pesticides and petroleum products (wish someone would measure what our carbon sequestration and our oxygen production is), a haven for what’s left of our natural world, and providing a range of nutritious food to our clients. Part of that is growing with the seasons and right now, squash rules!
Here’s a good website to keep you motivated for trying new ways to cook:
We know many of our subscribers are enthusiastic about getting freshly harvested food from Seabreeze Family Farm. It would be helpful if you could take a photo of a plate you prepared with your farm share and post it on our Facebook page and on Next Door so your friends and neighbors could also benefit from your neighborhood’s locally grown food.
We look forward to seeing how you transform your Seabreeze ingredients.
If you would like to help support the farm and our work,
please consider signing up for our Hungry Heroes program that donates to appreciative San Diego military families or through Produce for Patriots, the non-profit founded by one of our clients, Rob M.
You’ll receive a personal Thank You note from the family that receives.
It’s a good thing all ’round.
Here’s to good food, friends, families and helping others.
Call or email me if you have any questions or need cooking tips.
May our food this week nourish, comfort and sustain you.
Stephenie
Ingredients for the week of July 8th, 2019

The Peace Rose and 4th of July

July 1, 2019
Volume 1,636
You can’t separate peace from freedom because no one can be at peace unless he has his freedom.
-Unknown
Dear Friends,
One of my favorite roses is called Peace and is blooming in glorious display just in time for 4th of July. Although not red, white and blue, traditional colors for the 4th, it does progress into several lovely colors along with it’s scent. It was developed by the rose growing Meilland family in Lyon, France right before the outbreak of WWII and the family was so worried about what was coming, shipped cuttings to rosarian friends in Turkey, Italy, Germany and ultimately in one of the last diplomatic satchels to the United States. All of the cuttings, except to the U.S., were destroyed as a result of the war and luckily, Robert Pyle harbored and cultivated the few cuttings that survived.
After the war, in 1944, Mr. Pyle was able to contact the Meilland family, whose rose operation was destroyed during the war, their land forced into food production for the German war effort, and so it was the family’s delight to hear it had survived. The new rose, named Peace, was awarded the ARS (American Rose Society) award the day Japan surrendered and after the formal surrender of Germany the new creation of the United Nations 49 delegates were given a bloom of the new rose along with saying,
“We hope the ‘Peace’ rose will influence men’s thoughts for everlasting world peace”.
So it is with this message, and gratitude to those before us that created, fostered and defended this great country of ours, we wish you a ‘Happy Fourth of July”.
We encourage you-all to post pictures of dishes you make using your Seabreeze ingredients on our Facebook page as well as
sharing your recipes.
We look forward to seeing how you transform your Seabreeze ingredients.
If you would like to help support the farm and our work,
please consider signing up for our Hungry Heroes program that donates to appreciative San Diego military families or through Produce for Patriots, the non-profit founded by one of our clients, Rob M.
You’ll receive a personal Thank You note from the family that receives.
It’s a good thing all ’round.
Here’s to good food, friends, families and helping others.
Call or email me if you have any questions or need cooking tips.
May our food this week nourish, comfort and sustain you.
Stephenie
Ingredients for the week of July 1st, 2019

Alliums – Every Kitchen Needs Some

June 24, 2019
Volume 1,635
Life is like an onion. You peel it off one layer at a time, and sometimes you weep
– Carl Sandburg
Dear Friends,
Did you know there are over 1200 species of onion varieties in the Allium family? Personally, I can’t imagine cooking without them. This week we are sending our sweet bulb onions (to regular size), freshly picked scallions and garlic chives for all. The scallions (green onions) are mild and delicious chopped in salads or lightly sauted as a side dish. For the garlic chives (they have a distinct garlic flavor), we’re going to bake potatoes, indulge in some good butter and sour cream and relish!
Another favorite of ours is good ole fashioned Swiss chard, packed with vitamins and minerals. We’re supposed to have a cooked ‘green’ everyday for optimal diets and chard is so friendly to use. Don’t forget to include the stems too. They’re actually very good.
Do you still have the baby celery from last week in the frig? One shareholder asked for ideas on how to use last week and found this excellent site for tips.
I found the celery pesto recipe quite good and unique:
We encourage you-all to post pictures of dishes you make using your Seabreeze ingredients on our Facebook page as well as
sharing your recipes.
We look forward to seeing how you transform your Seabreeze ingredients.
If you would like to help support the farm and our work,
please consider signing up for our Hungry Heroes program that donates to appreciative San Diego military families or through Produce for Patriots, the non-profit founded by one of our clients, Rob M.
You’ll receive a personal Thank You note from the family that receives.
It’s a good thing all ’round.
Here’s to good food, friends, families and helping others.
Call or email me if you have any questions or need cooking tips.
May our food this week nourish, comfort and sustain you.
Stephenie
Ingredients for the week of June 24, 2019

June 10, 2019 “Wadda You Want?”

June 10, 2019
Volume 1,633
My grandmother had a courtyard of animals, like goats and chickens. She made ricotta cheese, cooked with potatoes warm from the garden, grew everything from beans to wheat. It was simple, seasonal food, and we all ate what was produced 10 miles from where we lived. It was that way for centuries.
Lidia Bastianich
Dear Friends,
Have you heard about or seen the new film ‘The Biggest Little Farm’? I’ve seen the trailer and it’s an inspirational accounting of the struggles and blessings of this young couple determined to carve out a new life with agriculture. They’ll have many more to come, I’m sure. After seeing it, think I’ll dub Seabreeze ‘The Littlest Big Farm’ as we experience the same adventures and continue to be astonished by the bounty possible with human effort and determination! I think there’s a yearning from busy busy people in this ‘modern’ world that wants to know that somewhere, somehow, there are people that know how to do things and live in harmony with the land. If any of you shareholders haven’t been to Seabreeze and would like to, give me a call or email and we’ll set a time for you to see what we do and why it’s so important. We grow for you.
For our ‘Choose Your Own’ customers, many of you travel quite a bit and can’t set up a regular delivery schedule or even have the time to go through the selections. But it doesn’t take long just to click on even a Petite size when you can to get our fresh lettuce, salad, sprouts, veggies and of course our flowers. Bees need to know they can depend on us!
Be well, be happy and enjoy your meals.
Stephenie
If you would like to help support the farm and our work,
please consider signing up for our Hungry Heroes program that donates to appreciative San Diego military families or through Produce for Patriots, the non-profit founded by one of our clients, Rob M.
You’ll receive a personal Thank You note from the family that receives.
It’s a good thing all ’round.
Here’s to good food, friends, families and helping others.
Call or email me if you have any questions or need cooking tips.
May our food this week nourish, comfort and sustain you.
Stephenie
Ingredients for the week of June 10, 2019

Who Will Be Our Future Farmers?

June 3, 2019
Volume 1,632
We have to bring children into a new relationship to food that connects them to culture and agriculture.
~Alice Waters
Dear Friends,
This little darling is the daughter of one of our shareholders that comes to help out with harvesting and chores (all hands welcomed) and her mother says she has her best sleep after a day at the farm!
We hosted Saturday a new Meetup called Food is Medicine and were happy to do so (in the midst of harvesting) as we certainly hope the tide will change in helping people to understand the relationship between good food and health. And it certainly doesn’t come in a box from a ‘drive through’.
We’re grateful to the shareholders we have and certainly appreciate referrals for new ones.
Hope you enjoy your healthy ingredients for this week and feel free to contact me if you’d like cooking tips or suggestions for items you might like to receive.
Happy cooking and smelling the flowers!
If you would like to help support the farm and our work,
please consider signing up for our Hungry Heroes program that donates to appreciative San Diego military families or through Produce for Patriots, the non-profit founded by one of our clients, Rob M.
You’ll receive a personal Thank You note from the family that receives.
It’s a good thing all ’round.
Here’s to good food, friends, families and helping others.
Call or email me if you have any questions or need cooking tips.
May our food this week nourish, comfort and sustain you.
Stephenie
Ingredients for the week of June 3, 2019

May 6, 2019 Volume 1,630

“If we could see the miracle of a single flower clearly our whole life would change.”
                                                                                                                                                                                                                           -unknown
Dear Friends,
When I started the farm, many years ago, it was with a shovel and a fierce determination not to have to put on a pair of panty hose everyday. In the beginning, the focus was on vegetables for food. One by one the huge eucalyptus trees (can’t grow under them) and chaparral were removed and tons and tons of composted horse manure were dug in. The work was exhilarating and with each seed planted the promise of good pure food for the body (and soul) was watered, fed and tended. Oh the lessons learned from those first naive years. Then tucked here and there were seeded and planted different flowers. Honestly, I did know the difference between an alstroemeria and a bromeliad but instinctively knew they were critical for the needed habitat of beneficial insects.
Spring is magical here. Little by little, one variety by another, scores of flowers burst to their glory and destiny providing not only scent and beauty, but the cornerstone of our healthy environment. Flowers aren’t just pretty things on a farm, they’re essential for a thriving and balanced environment.
With Mother’s Day coming up, it’s almost compulsory now through advertising to give flowers to your special someone. Most flowers these days come from other countries..no regulations on what is applied, low wages and flown in massive cargo shipments to be marketed as fresh ..but they have no scent..no soul.
We have plenty to share. Won’t you order an extra bouquet or two for your special someone this week? We even have heirloom scented baby roses that are adorable and dry able for saving. It helps the farm justify the enormous water bills we’re facing as the warmer season starts up. Keep us growing please.
Flowers are a wonderful gift for friends, family or associates. We’d be happy to include an extra bouquet or two to your deliveries. They’re available through the Green Store or drop me a line and we’ll include them for you.
Thank you for all for your support. As the last little farm in the whole area, sometimes we feel like the little Dutch boy with his finger in the dyke holding back catastrophe. We remain stalwart.
Happy cooking and smelling the flowers!
If you would like to help support the farm and our work,
please consider signing up for our Hungry Heroes program that donates to appreciative San Diego military families or through Produce for Patriots, the non-profit founded by one of our clients, Rob M.
You’ll receive a personal Thank You note from the family that receives.
It’s a good thing all ’round.
Here’s to good food, friends, families and helping others.
Call or email me if you have any questions or need cooking tips.
May our food this week nourish, comfort and sustain you.
Stephenie
Ingredients for the week of May 6, 2019

April 22, 2019 Volume 1,628

Every spring is the only spring, a perpetual astonishment.
Ellis Peters
Dear Friends,
What a lovely ‘week-end’ this has been. Saturday was busy with our ‘visit the farm’ day and we had about 20 or so people come to see our Spring bounty, especially the flowers. I’m always so pleased when first time visitors sometimes say ‘I had no idea’ referring to the diversity and crops grown on an acre of land. The remark I will always hold dear however is when a very observant guest said “The world needs more Seabreeze farms!”. Thank you and to the dear friends that gave their morning to come and make sure everything went smoothly.
This week’s items include our sweet crisp specialty turnips. Yes, I know, turnips get a bad rap. But not these. This seed is very expensive and they don’t like hot weather so we only have them a few times a year. First just try slicing into one and trying raw. Wonderful in a salad or with dip like a chip. And the greens are mild and nutritious lightly steamed. We like a little sesame oil and toasted seeds on top.
Your cooking ‘greens’ for the week are either Swiss Chard or spring kale. A classic Italian dish using the red potatoes is to gently boil the potatoes in water until tender, drain and set aside. Cut into cubes. Meanwhile, saute a little garlic (and red pepper flakes if you like) in good olive oil, add the stems of the greens, cook a little while, then add the washed and sliced leaves for a few minutes. Add the potatoes and salt and pepper if desired and heat through. Easy, filling and nutritious. Some Parmesan shredded cheese tops it off. So easy.
Flowers are a wonderful gift for friends, family or associates. We’d be happy to include an extra bouquet or two to your deliveries. They’re available through the Green Store or drop me a line and we’ll include them for you.
If you would like to help support the farm and our work,
please consider signing up for our Hungry Heroes program that donates to appreciative San Diego military families or through Produce for Patriots, the non-profit founded by one of our clients, Rob M.
You’ll receive a personal Thank You note from the family that receives.
It’s a good thing all ’round.
Here’s to good food, friends, families and helping others.
Call or email me if you have any questions or need cooking tips.
May our food this week nourish, comfort and sustain you.
Stephenie
Ingredients for the week of April 22, 2019

April 15, 2019 Volume 1,627

I had always planned to make a large painting of the early spring, when the first leaves are at the bottom of the trees, and they seem to float in space in a wonderful way. But the arrival of spring can’t be done in one picture.
David Hockney
Dear Friends,
We love our shareholders! I received the nicest call last week from a fairly new subscriber and she needed help figuring out what one of her items were and we had the best time talking about her kohlrabi. In days of old, ‘storage’ vegetables like potatoes, onions, beets, turnips and cabbage were essential survival foods to get through cold long winters and of course now, all we have to do is walk into a store and find products from all over the world at just about any time of the year. I stayed on the phone with her as she sliced into the kohlrabi and heard her delight as to the sweet flavor and crunchiness. If you still have the ‘outer space’ looking green round thing in your refrigerator plunge into a new adventure of the world of heirloom foods. Although there are lots of easy recipes for kohlrabi, we like ours sliced with a little lemon juice for a refreshing snack. The stems and leaves can always be added to a pot of water with other vegetables parts to make a refreshing and nutritious green broth.
Indeed spring is here at the farm and all the good rain we had over winter is showing in our lovely flowers. We’re having a little ‘open house’ this coming Sat. from 9:30 to noon and will have lovely extra bouquets on hand that make such a thoughtful gift to friends..and they’re not shipped up from South America! Buying locally grown flowers is as important as local foods and provide the habitat for so many of Earth’s creatures. If you care to come, please drop me an email note, info@seabreezed.com so we’ll know to expect you.
Happy Springtime to all.
Flowers are a wonderful gift for friends, family or associates. We’d be happy to include an extra bouquet or two to your deliveries. They’re available through the Green Store or drop me a line and we’ll include them for you.
If you would like to help support the farm and our work,
please consider signing up for our Hungry Heroes program that donates to appreciative San Diego military families or through Produce for Patriots, the non-profit founded by one of our clients, Rob M.
You’ll receive a personal Thank You note from the family that receives.
It’s a good thing all ’round.
Here’s to good food, friends, families and helping others.
Call or email me if you have any questions or need cooking tips.
May our food this week nourish, comfort and sustain you.
Stephenie
Ingredients for the week of April 15, 2019

April 8, 2019 Volume #1,626

“Sweet peas were the kind of flowers fairies slept in.”
― Allison Pearson
Dear Friends,
What can be said about spring except it’s glorious! The hillsides are still green, patches of yellow mustard blooming, birds singing and nesting and lots of bunny rabbits.
Breathe deep have good thoughts and enjoy the weather.
Flowers are a wonderful gift for friends, family or associates. We’d be happy to include an extra bouquet or two to your deliveries. They’re available through the Green Store or drop me a line and we’ll include them for you.
If you would like to help support the farm and our work,
please consider signing up for our Hungry Heroes program that donates to appreciative San Diego military families or through Produce for Patriots, the non-profit founded by one of our clients, Rob M.
You’ll receive a personal Thank You note from the family that receives.
It’s a good thing all ’round.
Here’s to good food, friends, families and helping others.
Call or email me if you have any questions or need cooking tips.
May our food this week nourish, comfort and sustain you.
Stephenie
Ingredients for the week of April 8, 2019