A Note from Mario: March 18, 2019

Spring Garden.jpg

Dear CSA Members,

One of my favorite places on the farm to visit is our experimental garden which is nestled in-between the rows of  citrus and blossoming peaches trees. It’s a calming and inspiring area that provides me with great joy and inspires creativity.  Rene, our in-house gardener, tends to it every day and the bounty that he harvests provide many of the produce and herbs we use in the farm kitchen and at our farm to table café in the Ferry building in San Francisco.  All the planning and work the farm team did for the garden last year is now coming in to fruition. The Spanish Roja garlic, the French grey shallots, Caraflex cabbage, Fiero Radicchio are just some the produce coming into focus.  Of all the beautiful crops that we grow in the garden, my current obsession is the favas.

Fava beans are usually picked and eaten while they are young and tender, with the beans removed from the pods, then an additional layer of skin removed to expose a bright green bean. What you might not know is that additional peeling and steps can be avoided, if you harvest or purchase the favas at the perfect moment. When fuzzy and on the smaller size, the entire pod (with slight trimming of the stringy bits) can be braised, roasted or even grilled to be eaten whole. When the beans are slightly larger, but still immature in growth, the outer skin of the beans does not require peeling and can be eaten raw or quickly sautéed and served with pecorino romano cheese (divine!). We are currently in the process of harvesting the tender and delicious leaves of the fava plant with some of the edible blossoms (available in the CSA webstore).  We hope our CSA customers will enjoy what we at the farm consider to be the harbinger of spring and be introduced to the subtle seasonality we see every day on our farm.

Organically yours,