Fat Uncle Farms

Breakfast

2012-01-03T11:32:00.000-08:00

I found this recipe on allrecipes.com. Really simple, really good:

Ingredients
1 cup almond flour from your friends at FUF
1 pinch salt
1 teaspoon baking soda
4 eggs
1/4 cup honey
1 teaspoon vanilla extract
something to keep cooking surface from sticking

Directions: Preheat waffle iron. Combine almond flour, salt, and baking soda in a large bowl. In a separate bowl, whisk together the eggs, honey, and vanilla. Stir the flour mixture into the egg mixture. Grease preheated waffle iron. Cook and serve immediately.

Update

2011-05-29T16:30:00.000-07:00

A new site is in the works! Please visit fatunclefarms.wordpress.com

Goin' Nuts Since Feb 2011

2011-05-16T10:05:00.000-07:00

Hello. My name is Sue and I've been goin' nuts for Fat Uncle Farms since February of 2011.

Being Northern California-raised, I'm rather fond of the open-air markets where farmers meet cooks and the lucky mouths that they feed. As a family, we frequented the Saratoga Farmers' Market, enjoying fresh produce, dried fruit and nuts, and my childhood favorite, kettle corn!

Little did I know that many years later, I'd find myself on the other side of the table, giving samples, greeting customers and sharing recipe ideas with friendly faces. "Everything almond!" we say, "Marzipan, almond butter, blistered almonds and more!"

I welcome you to join me in the next few weeks as we tell some almond history, debunk some nutty myths and inspire some almond goodness for your life.

If you're in the Santa Monica area, come visit me on the Promenade on Wednesdays from 8:30am-1:30pm!!

Fat Uncle Farms was on KCRW

2011-05-03T09:54:00.000-07:00

Check it out!

Hear Nate share about green almonds at the Santa Monica Market (4:10)...

Link:

April 16, 2011 - Good Food on KCRW

Only two more weeks left of green almonds!

Note: the outside has begun to harden and cannot be eaten, enjoy the inside!!

Arugula Flower and Green Almond Salad

2011-04-29T12:17:00.000-07:00

Recipe idea shared by: Annette S.

Market of choice: Mar Vista Market (Sunday)

Almond ingredient: Green Almonds

arugula flowers

baby arugula leaves

sliced green almonds

red lettuce

thinly sliced red onions

blood orange vinaigrette (or other vinaigrette of choice)

Combine all and toss with dressing. Enjoy!

Thanks, Annette!

Do you have a creation to share with us? Send us an email at: funclefarms@gmail.com

L.A. Times Feature

2011-04-23T16:58:00.001-07:00

David Karp reporting for the Los Angeles Times wrote a wonderful feature on our fresh baby green almonds; available at markets for the next two weeks. Click on the middle image below to read the full text, including a short history of Fat Uncle Farms and some fun chef plans for this short crop!

This just in!

2011-04-22T19:06:00.000-07:00

At the top of our website, you can now select "Markets" to see a Google Map and a complete list of markets where Fat Uncle Farms fine almond products can be found.

Share it with your friends with this link.

Which market do you frequent??

Immature or Simply Unripe Almonds

2011-04-14T15:23:00.001-07:00

For a quick 3-week season, fuzzy and green almonds have joined our usual lineup at the market!

Green almonds are hand-plucked from the tree at the beginning of their maturity. The fuzzy exterior grows and then splits, revealing the hard shell of the almond that we are more familiar with. The interior is a pocket of gelatinous goodness, maturing to be the protein-dense nut we love to munch on.

I tried my first one at the market just yesterday. Crunchy, tart and surprisingly juicy! It served well as a palate cleanser after a handful of Cajun Blistered Almonds. Yum and yum!

Now, what else can you do with these immature nuts?

Eat them as is! A brief dunk in a little salt water for a light and refreshing snack.
Green Almonds With Chili Salt
2 tablespoons sugar
2 teaspoons salt
1 teaspoon powdered chili pepper (we like cayenne)
3 tablespoons light olive oil (try Joelle from the Farmers Market)
1 dozen green almonds,washed

Combine the sugar, salt, and chili in a small serving vessel and mix. Pour the oil into a separate bowl. Dip the green almonds in the oil first, then in the chili-salt mix.
Fried Green Almonds (adapted from LA Weekly article by Jenn Garbee, April 2010)
1/4 cup olive oil
1 cup green almonds (the younger the better)
juice of 1/4 lemon
salt, to taste

Trim the stems off the almonds. Rub off fuzz with a kitchen towel, if desired. Heat the olive oil in a large saute pan over med-hi heat. Add the almonds and toast until lightly golden in several places, about 5 min, shaking the pan regularly. Remove from heat and sprinkle with salt and lemon juice to taste.

How have you enjoyed your Green Almonds? Share with us in the comments below or on Facebook!

Updates coming soon!

2011-04-08T11:48:00.000-07:00

After a four-month drought (in the blog sense), Fat Uncle Farms will be vamping up our website one bit at a time.

Stay tuned!!

In the meantime, if you are in the Los Angeles area, come find us at your nearby Farmer's Market:

Wednesday - Santa Monica Promenade
Thursday - Thousand Oaks
Sunday - Mar Vista, Santa Monica Main St., Pacific Palisades, Larchmont Village, Ojai, Studio City

A full list of markets to follow.

Thanks for visiting our blog - visit and like us on Facebook!

December's Highlight: Almond meal crust

2010-12-17T15:05:00.000-08:00

December again, and here at Fat Uncle Farms, we are excited about the chance to bake extra holiday treats with our almond products.

One of my personal favorites for its ease, simplicity and consistent perfection is the almond meal crust. The recipe I made up, as I am wont to utilize mnemonic devices for memory, is a 2 X 4 recipe.

2 cups Fat Uncle Farms almond meal. (Other sorts will do, but why settle for less than the best?!)
2 T. melted butter (organic, salted is what I use, and thus avoid adding additional salt to the mix)
2 T. organic sugar
2 t. Vietnamese (or other high quality) cinnamon

Mix thoroughly (with bare hands is best, and definitely the most sensually gratifying!) Pack the mix into a 9" pie plate, or a spring form pan. Bake for 20 minutes at 350 degrees (Fahrenheit).

Et voila. A gluten-free, high protein, high fiber delicacy ready to grace your holiday table.

But, the true beauty of this crust is that it bakes up in a zip and can be filled immediately upon removal from the oven. I don't know about you all, but time is perhaps the most precious of commodities during this hectic time of year!

This elegantly simple pie crust is also extremely versatile and can be used for all sorts of pies both calling for traditional crusts, or graham cracker crusts.

A few ideas from our kitchen to yours.

Key -Lime Tart

Strawberry-Apricot Crumble

Almond Crusted Chocolate Mousse

Enjoy! Best Wishes, Happy Holidays, and a Healthy New Year.

almond butter cup ice cream

2010-11-04T22:37:00.000-07:00

The way I see it, you have two choices. Stare at this picture for a few minutes and imagine how flippin' good it is. Or make it yourself. Hopefully you have an ice cream maker. If not, good luck with your bag full of ice.

For lack of time, I made impromptu almond butter balls dipped in melted dark chocolate, but you could also make a bunch of my almond butter cups instead.

Raw milk and cream not only make this ice cream easier to digest, but also so much more creamy and rich. Milk straight from the udder - the way grandma and grandpa used to do. If you can't get raw milk where you live, high quality [organic] whole milk will do.

Don't forget to share.

almond butter cup ice cream

serves 4-6

2 cups raw organic cream

1 cup raw organic whole milk

3/4 cup coconut [palm] sugar or raw sugar cane

1 tsp real vanilla

1 tsp celtic sea salt

3 eggs

2 bars 80% dark chocolate, coarsely chopped

1/2 cup raw organic almond butter

If you do not already store your almond butter in the fridge, chill enough for this recipe a few hours in advance of making this recipe. Or put in the freezer until it firms up.
In a medium sauce pan, heat the cream and milk over low heat. Whisk in the sugar and continue to stir until combined. Add the vanilla, sea salt and eggs. Whisk until eggs are completely incorporated. Remove from heat.
Transfer to a bowl and allow to cool to room temperature. Cover and chill for 3-6 hours or overnight.
Turn on your ice cream maker and pour in, following the manufacturer's directions.
While the ice cream is churning, melt the chocolate in a small saucepan over low heat. Make sure it doesn't get too hot. Remove from heat and allow to cool slightly.
Roll the almond butter into small 1/2" balls. Dip them quickly in the chocolate, covering on all sides and place on a plate. When you have made all of the balls, place the plate in the freezer until the ice cream is ready. There will be leftover chocolate.
When the ice cream is ready, pour in the leftover melted chocolate and allow this to churn into the finished product. Turn off the ice cream maker and transfer the ice cream to a large food storage container. Mix in the peanut butter balls, seal and place in the freezer for thirty to sixty minutes or until ice cream is desired consistency.

The Ghostest with the Mostest

2010-10-27T12:54:00.000-07:00

Halloween is quickly approaching, and the daunting task of hosting a collection of decapitated prom queens, robots, and resurrected Elvis Presley's may seem more frightening than taking a shower after catching the latest Psycho re-run on late night television.

But while other ghosty hosts are panicking in cobweb-covered kitchens, hurriedly deciding how to cram the most sticky, sugary candies into their themed hors d'ouvres, you'll be calmly creating the tastiest and healthiest Halloween treats in the neighborhood.

How? With almonds, of course. Not even the scariest of ghosts and ghoulies will be saying "boo" to these tasty treats. With a few slight alterations to classic favorites, you can whip up some delectable goodies that are sure to transcend Halloween parties once deemed by even the hungriest zombies as far tastier than human flesh.

Scary-Face Almond Flour Pizza

2 cups blanched almond flour

2 eggs

1/4 tsp. italian seasoning

1/8 tsp. garlic powder (optional)

pinch of salt

1/2 cup shredded parmesan cheese

4 tsp. olive oil

1. combine all ingredients together and let rest for 5 minutes.

2. stir dough - it should be as thick as cookie dough, if it isn't, add more flour 1 tbsp at a time

3. cover a cookie sheet with parchment paper. place half of the dough on a mound on one half of the sheet and the rest of the dough on the over half.

4. cover with plastic wrap and by using your hand or a small rolling pin push/roll the dough into a circle.

5. bake in a 400 degree oven for 6-8 minutes or until barely brown. remove, cover with desired toppings (be creative... green pepper lips, mushroom eyes, almond fangs, ect) and bake 5-10 minutes until golden brown.

Dad's Organic Graveyard Parmesan

1 large eggplant - thinly sliced

2 eggs - mixed in separate bowl

1 cup almond meal

1 package grated parmesan cheese (Trader Joes) and any other desired cheese

approx. 4 cups of tomato sauce seasoned and spiced to taste

cooked ground meat if desired (lean turkey works wonderfully)

sliced olives, mushrooms if desired - get creative with add-ins!

onions and garlic to taste, if desired (can also be added to sauce)

1. dip eggplant slices in egg and then almond meal - fry in olive-oil in skillet until brown

2. lay sauce on bottom of dish (10 by 13 or larger) - alternate layers of eggplant, cheese, and chosen added ingredients (meat, ect)

3. spoon sauce onto each layer until casserole if full

4. add remaining sauce, sprinkle top of casserole with cheese

5. bake at 425 uncovered for 25-30 minutes (until brown and bubbly on top)

If serving during Halloween, add miniature tombstones cut from cardboard after casserole has cooled - and voila! Graveyard Parmesan... "bone" appetit!

Night of the Living Bread

2 1/2 cups finely ground almonds

3-4 eggs (depending on the size)

honey - depending on sweetness preference, anywhere from 2 tbsp to 1/2 cup

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp vinegar

1. preheat oven to 325 degrees

2. cut wax paper to fit bottom of chosen pan - butter paper, place in pan, and butter remaining insides of pan (generously)

3. mix ingredients just until combined (don't over-mix) and spoon into buttered pan

4. place in center of oven on middle rack

5. check in 20 minutes (the old poke-it-with-a-knife-if-it-comes-out-dry-it's-done test works fine) - loaf should be firm

6. remove from oven and let cool for an hour, remove from pan, and let cool an additional several hours before slicing (slice thin)

In addition to being freakishly yummy, all of these recipes are completely gluten-free and SCD friendly - meaning they can even be enjoyed by evil clowns and princesses who may be afflicted with Crohn's, Colitis, or IBS.

For more gluten-free recipes, and/or to learn more about a local Crohn's and Colitis support group run by Fat Uncle friend Karen Clark, e-mail : redeyepix@cox.net.

HAPPY HALLOWEEN!

EUROTOUR 2010

2010-10-05T00:16:00.000-07:00

Half the staff spent most of September visiting and living and working together on small farms up and down the Iberian peninsula. Incredible! Click on any photo to view in full size...

Barbara Leite's farm: Mount of Oaks. East central Portugal.

Old Roman bridge in Cangas de Onis, Asturias, Spain. L to R: Elias, Zaya, Mike, Carly, Bekki, Cristobel, Nate, Jillie, and Dane.

This breathtakingly gorgeous farm in Asturias where we lived and worked for a week is called Duruxa.

You scream, I scream...

2010-09-13T14:16:00.000-07:00

We ALL scream for ice scream.

Unfortunately, some of us are not screaming for joy, but rather emitting blood-curdling screams of pain-filled misery. Why? Doesn't everyone love the sweet creamy goodness that is celebrated worldwide as not only a delicious dessert, but as one of the most versatile tasty treats known to mankind? No matter what your pleasure, surely you can find an ice cream to tickle your fancy - what with classic flavors like chocolate, strawberry, cookies n' cream, and mint chocolate chip... as well as newly emerging gourmet experimental flavors such as lavender-lemongrass, ginger peach, and Persian pomegranate-cactus apple-cardamom-green tea swirl (just to name a few).

Undoubtedly, ice cream is awesome. Unfortunately, an abundant amount of men, women, and children across the globe are unable to indulge for various reasons; perhaps due to dietary restrictions, lactose intolerance, or severe allergies to yummy.

Yes, it is devastating. But wait. Before you grab that second box of tissues, listen to this:

Now, thanks to the creative minds at Fat Uncle Farms, EVERYONE can enjoy a frosty pint - without compromising texture, flavor, or good health.

When perusing the next local Farmer's Market on a warm, sunshiny California afternoon, be sure to stop by the Fat Uncle stand a pick up a carton of our new, exclusive almond milk ice cream.

Made with just almond milk, honey, and fresh fruit (aside from our chocolate-almond butter flavor, which is packed full of organic semi-sweet chocolate and fresh almond butter), Fat Uncle Ice Cream is sure to satisfy every sweet-tooth - including the ones sharing head-space with health-conscious brains.

Looking forward to seeing you soon! As always, thanks for reading, and have an amazing week.

P.S. Flavors to look for include Strawberry, White Peach, Peach-Apricot, Cantaloupe, and Horchata, and Strawberry-Coconut... and yes, all of the fruit we use is straight from the orchards and gardens of our fellow Farmer's Market patrons.

2010-08-26T21:11:00.000-07:00

FUF camping trip to the Santa Ynez River. 18 August 2010.

ALMONDS: Nut just your everyday snack.

2010-08-16T14:34:00.000-07:00

A warm hello from Fat Uncle Farms! With the majority of the staff heading off to Portugal in a couple of weeks, the kitchen is as busy as ever. And don't fret - despite the fact that a few key players will be m.i.a. for a few weeks, Fat Uncle will still be making weekly appearances at the local Farmer's Markets. Aside from the usual kitchen commotion, tasty new concoctions are constantly being experimented into creation; all definitely worthy of at least sampling next time you stop by the stand!

In other news....
When conversation veers towards occupation, many are shocked to hear that all of my time is devoted solely to almonds. What about peanuts? Cashews? Pistachios? Well, the answer is simple. Almonds rock. Not only are they delicious - they're fascinating. From the bustling city streets of Japan, where neon-clad, spiky-haired hipster teenagers enjoy snacking on a combination of dried sardines and slivered almonds, to the breathtaking coasts of California, where nearly 80% of the world's almonds are produced, everyone's favorite munchin' nut remains one of the most versatile and cherished vessels of health and tastiness across the globe. Here are some fun, nutty facts that may convince of just how awesome almonds are:

- Almonds, actually a stone fruit, are related to peaches, plums, and cherries

- It takes 1000 pounds of almonds to make just 1 pint of almond oil

- Almonds were a key ingredient in breads served to Egypt's pharos

- The almond tree was first brought to California in the mid-1700's by the Franciscan Padres from Spain

- One ounce of almonds contains 12% of our daily protein needs - (almonds ARE the most nutrient rich nut, after all)

- Almonds contain boron, which is proven to lower prostate cancer risk

- Including almonds into your daily diet is proven to keep your heart, blood, and skin healthy

The list of nutritional benefits and rich historical past goes on and on. Almonds, which made several guest appearances in the Bible, traveled China via the "Silk Road", and eventually sailed the seven seas finding their home in sunny California, continue to live up to their name as America's favorite nut. Until next time, have a beautiful week, we look forward to seeing you at the Farmer's Markets!

Almonds, almonds, everywhere, but not a drop to drink!

2010-08-09T14:31:00.000-07:00

Or is there....

As it turns out, there is. Almond milk flows like a beautiful, nutty white river fresh from our kitchens every week. Available at several of the local Santa Barbara Farmers' Markets, almond milk offers not only a tasty alternative to cow's milk and soy milk, but it packs a nutritional punch that is truly nothing to scoff at.
"Almond milk," you say, rolling your eyes in disbelief. "A milk made from a nut? Nonsense. Nuts don't have nipples."
True. The majority of almonds are indeed born without nipples. However, contrary to popular belief, even things lacking the ability to lactate can provide us with tasty, creamy goodness. The almonds are crushed and blended with purified water, then fed through our high-tech juicer and strained - resulting in a liquid heaven that puts up a fair fight against udder-born milks.
"Yes," you say, still not sold. "But how does almond milk stack up against other milks nutritionally speaking?"
Good question. It actually stacks up quite well.
Almond milk is not only significantly lower in saturated and unsaturated fats (and overall calories) than other varieties of milk, but it contains a high amount of protein, fiber, and a considerable amount of everyone's favorite antioxidant - vitamin e. And unlike other milks, it is completely cholesterol-free.
"Okay, okay," you say, beginning to see the light. "It tastes great and it's great for you. This is clear. I can substitute almond milk for cow's milk in my cereal, coffee, and smoothies - adding flavor as well as many of the nutritional necessities I need to maintain a healthy lifestyle. But what if I want something more? What if I want a slobber-worthy, decadent dessert to munch as I stroll the peaceful streets of Santa Barbara on a warm summer's day? Something that will satisfy my sweet tooth while keeping me sexy and svelte?"
You're in luck!
Soon, we will be introducing our Fat Unclesicles - tasty, wholesome almond milk popsicles made with nothing but fruit, honey, almond milk, and love.

Look for them at upcoming markets! And have a fantastic week :)

Viva La Fiesta!

2010-08-02T15:40:00.000-07:00

Hola amigos and amigas!

It's that time again in beautiful Santa Barbara... The calming rhythms of mariachi music waft through the air, which is dense with the rich scents of spicy, savory tamales, sweet, rich churros, and wait- What's this? What's this I smell? Could it be the locally acclaimed blistered almonds that Fat Uncle Farms has become so famous for?
Ai carumba! It is.
A perfect pairing for that gallon-big margarita you've been waiting all year to have an excuse to drink, blistered almonds will be available during all five days of the much anticipated celebration that Santa Barbara has made a cultural tradition.

For those who haven't had the pleasure of sampling the local delicacy that is the blistered almond, here is a brief overview of exactly what a makes an almond blistered.

1. First, the skin is removed from the almond through a complex and secret process we like to call blanching.
2. The second step in the complex process must remain a Fat Uncle secret. It can be revealed, however, if you inquire at a farmer's market and we conclude that you are not a tasty snack spy, in hunt of beloved family recipes.
3. When the second step has been completed, the almond is mixed with any combination of our fine, exotic spices - which range from sea salt to our own authentic Chinese herb blend.
4. After the almond has been thoroughly covered in it's designated spice, it is laid tenderly on a large pan, and placed into a large oven, where it cooks from the inside out and blisters up, earning it's name.
5. Lastly, each almond is removed from the pan with love and carefully packaged for your snacking enjoyment.

Now you know :)

IN OTHER NEWS:

- Delicious, refreshing, creamy almond milk popsicles coming soon! Always delicious, always nutritious. Made with nothing but fresh, organic fruit, honey, and our own almond milk.

- In addition to our popsicles, we are also coming out with several other tummy-pleasing products, including indulgent and incomparable chocolate marzipan truffles, organic and scrumptious Italian almond biscotti, and for those who tend to take things at face value - a blemish-clearing, exfoliant facial scrub.

Thank you for reading! Have a beautiful week.
Now go get on that margarita.

mmm homemade ALMOND JOY

2010-07-03T18:54:00.000-07:00

recipe courtesy of pastry chef John Legge, writing for grist.org

--Mike

2010-06-25T10:33:00.000-07:00

Happy Summer!

I just got back into Santa Barbara after hosting several Fat Uncle Farms employees on a tour of the farm. In typical FUF style, the trip consisted mostly of napping, swimming in the pool, gleaning cherries from our neighbor's field, and eating too much delicious food. To prove that we are not total slackers we mustered the energy for a marathon match of ruleless volleyball and playing with the new puppies. It was a great break and I was excited to finally show off the farm to some of the team. Before the trip, Mike had speculated that we have been importing synthetic almonds from the Philipines. I was glad to put this unfounded rumor to rest.

The trees look great. When Dad was not looking a picked a few almonds. The size and flavor is coming along nicely. The yield looks like it may be a bit smaller than in years past, but the trees are making up for it with lots of new branches and leaves, which bodes well for harvests after this year.

Nate

Fresh green almonds

2010-04-10T21:39:00.000-07:00

Green almonds are in season! Fresh young almonds are eaten as a spring time treat around the Mediterranean and also by curious farm kids in California.

Right now, the nut part of the almond looks like clear jelly and tastes fresh and slightly sour. The immature almonds can be eaten whole at this tender stage, including the crispy and sour hull. Over the next six weeks or so, the seed part of the nut will change from its current liquid state into a milky solid, and the hull will become bitter and tough. They nut meat can be used as a salad garnish or just popped in your mouth. The whole fruit goes well with a little salt and a beer, or can be stewed with lamb, or pickled. Yum!

We have fresh young almonds at the market starting this week. The season is very short, so get 'em while they last!

Pictures coming soon.

Bekki

Staff Meeting!

2010-03-22T22:58:00.000-07:00

We enjoyed some fresh fruit in Mike's garden in old town Goleta while discussing our visions of community involvement in our farm.

From L to R: Nate, Bekki, Estabon, Carly, Jillie, and Dane.

'Help Protect Goleta's Farmland! Come together as a Community.'

2010-02-26T15:26:00.000-08:00

'Help Protect Goleta's Farmland! Come together as a Community.'

homemade almond butter cups

2010-02-24T22:00:00.000-08:00

Looking for something decadent to make with your latest purchase of our raw or roasted almond butter?

Look no further.

These are the best nut butter cups you will ever make. No doubt. And they are easy. Very easy. Not to mention the recipe makes plenty, so you will have some for yourself, for friends, a loved one, etc. Although, it is pretty easy to eat half in one sitting. So be careful.

You can use paper or silicone candy cups - we used both - and both worked very well. I prefer the silicone, which can be reused. But I only had 12. And 12 just was not enough.

The best thing about these almond butter cups is that they are truly better than the "real" thing [yes, even better than Reese's!]. They melt in your mouth the same way. The almond butter is sweet and creamy. And they only contain a few ingredients.

Use extra dark chocolate. Or mix dark with milk as I did. Either way, heaven is where you'll be.

homemade almond butter cups

4 bars organic dark and/or milk chocolate

2 tbsp ghee or butter

1.5 cups raw, organic almond butter (creamy or crunchy)

24 candy cups

Chop the chocolate into small pieces. Place in a stainless steel pan and melt on low heat. Stir constantly to keep chocolate from burning to the bottom of the pan. You can also melt the chocolate using the double boiler method. Add ghee and stir to combine. Remove from heat.
Pour 1 teaspoon of melted chocolate into each cup, spreading the chocolate up the sides so that the entire inside of the cup is coated with chocolate. Place cups on a tray or baking sheet and put in the fridge for 5-10 minutes.
Remove cups from fridge. Reheat chocolate for a few minutes to re-melt, if needed.
Pour 1/2 tablespoon of almond butter into each cup and cover with 1 teaspoon of melted chocolate, making sure the chocolate seals the almond butter inside the cup.
Place cups back on tray and set in freezer for 1 hour. Transfer to the fridge and store there until ready to eat. Try not to eat all in one sitting.
Makes 24 almond butter cups.

For more awesome recipes, visit CA Organic Foodie

2010-02-22T12:15:00.000-08:00

The trees are singing praises!! They are in glorious full bloom.
My morning walk through the blooming orchards and fields of alfalfa and grain brings thoughts of praise for the beauty of creation.

Spring on the farm is a time of delight: the bright green alfalfa, the snow white and blus

hing pink of the almond blossoms, the buzzing of bees busily getting to work, the bracing breeze, the dogs romping through the newly sprouted grain, the smell of newly turned dirt, and, foremost, the heavenly smell of thousands and thousands of almond blossoms. I love to bury my nose in a cluster of blooms and ssssnnnniffffffff! (Just check for bees first!)

Everyone should come by this week and drink in the sight and smell of the orchards in bloom. Stunningly gorgeous!!!

-by Farmer AJ

Wednesday's at Harding School

2010-02-09T16:40:00.000-08:00

Wednesday afternoons I bring Fat Uncle to Harding School at 3:00pm where the Mesa locals come to their farmers market.

I love sharing our products and chatting with the regulars, that have become my friends. Wednesday market at Harding has such a homey feel with families mingling and children laughing as they play on the school play ground right next to our stands. These

kids love their wednesday farmers market!

My neighbors to the right of me, drive all the way from Santa Maria, bringing Fresh Strawberries, Vegetables, and Contagious smiles! They are a wonderful couple and hard worker. She explains to me, how she grows all her produce and they help me brush up on my poor spanish! Their vegetables are ripe, juicy and pesticide free!

Our Scoops of Raw and Roasted almonds are More Fresh and Flavorful than any supermarket! We have better Prices than health food shops, and we've spent many hours in the kitchen finding new, creative, ways to cook an almond, just for you! Our whole stand is Gluten Free, so we are a great place to get yummy treats for your Gluten intolerant friends.

As the sun sets, the last customers meander. I begin to pack up . . . then suddenly, every week without fail, a nice, hurried, women appears, just off of work barely in time to bring home her almonds and favorite cookies!

Carly

almond butter cupcakes w/ choco-coco icing

2010-01-30T15:11:00.000-08:00

Once you have tasted fresh, unadulterated almond butter, you will never be able to go back to eating the jarred variety. I go through about 1-2 cups of raw almond butter per week - mixing it into buckwheat cereal, spreading it on toast, blending it into smoothies, and baking it into decadent desserts - like this one.

This particular recipe is a wonderful way to enjoy the creamy, nutty taste of Fat Uncle's raw or roasted almond butter. If you are gluten free, use Pamela's versus all-purpose flour. Coconut sugar and agave nectar make the recipe low-glycemic.

Enjoy!

almond butter cupcakes w/ choco-coco icing

3/4 cup Pamela's Baking and Pancake Mix or all-purpose flour
1 tsp aluminum free baking powder

pinch of sea salt

3 tbsp ghee or butter
1/3 cup almond butter

1/3 cup coconut sugar or brown sugar

1 large egg, room temperature

1/2 tsp GF vanilla extract

1/2 cup coconut milk or cream

3 tbsp coconut butter

3 tbsp water

1 tbsp honey or agave nectar

1-2 tbsp organic cocoa powder

Preheat oven to 350 degrees Fahrenheit. Place cupcake liners on a baking sheet.
In a medium bowl, mix flour, baking powder and sea salt.
In another medium bowl, beat the ghee/butter with a hand-held mixer for about 1 minute. Add the almond butter and blend until smooth. Add the coconut sugar and beat until creamy, about 1 minute.
In a small bowl, use a fork to lightly beat the egg and vanilla together. Beat this into the almond butter mixture, stopping frequently to scrape down the sides of the bowl, ensuring all is incorporated and smooth.
Add the flour mixture to the almond butter mixture in three stages, alternating with coconut milk, and blending well after each addition.
Using a spoon, fill the cupcake liners half-way.
Bake for 15 minutes, until light golden brown.
While the cupcakes bake, make the icing. Melt the coconut butter in a small pot over low heat. Add water a little at a time, whisking into the coconut butter until consistency is creamy and smooth. Stir in cocoa powder. Sweeten with a bit of honey or agave nectar. Consistency can be adjusted by adding more of any one ingredient.
Allow cupcakes to cool before removing from cupcake liners and icing.
Makes 16-20 cupcakes. Store in a seal tight container on the counter for 2-3 days.

For more almond butter recipes, visit CA Organic Foodie

SOGGY ALMONDS!!!

2010-01-23T21:41:00.000-08:00

Just kidding, our almonds were most definitely not soggy this week. But we were. Little did we know how devoted Santa Barbara locals are to receiving freshly blistered almonds, despite the rain! After skipping the Carpinteria market on Thursday night, Dane and I donned our rainboots for the Montecito market Friday morning, surprised and delighted by the locals that showed up to buy our products (some of them even thanked us for coming). Were we cold? Yes. Were we happy? YES!! What added to our joy Friday morning was a soft-hearted, thankful woman named Mary who softly sang to Montecito passerby's under the safety of our canopy. After getting to know her throughout the morning and during a warm lunch, our hearts overflowed with the desire to tell others about Mary; the positive message of her songs, the sincerity of her heart, but also the literally soggy and unjustified situation she has found herself in: without the shelter of a home. Like many of our fellow Santa Barbara locals around us, disability has created a dead end in Mary's employment. She has recently sought the individuals that commune at the markets around town. The next time you find yourself at a farmer's market, listen to Mary. Hear her humility and the unfounded joy in her song. As she gives to us with the music of her heart, please give to her.

Amidst the rain, some sun broke through. It came through her eyes and many of yours, through thankfulness and the positive light of love. Thank you!

Here is a glimpse of our kitchen time this week.

Nate and Lao-Ting packaging freshly blistered almonds

Carly working on the almond butter.

Almond cookie batter in the making.

My strong man making almond milk.

- Posted by Jillie

Fat Uncle kicks off 2010 with Winter chores

2010-01-01T14:16:00.000-08:00

The sky is grey, the dirt is brown, and the grass is green. It is winter in the southern San Joaquin! The trees are now in their dormant state, preparing to bloom in February. We spend our time in the orchard pruning and shaping the trees, and knocking the dead almonds off the branches. We recently got some good rain; good in that it was more than a quarter inch! In fact, you can still see the puddles in our photo above.

Honey Packing and Pickling

2009-11-19T14:05:00.000-08:00

This month, we've packed a lot of honey and canned our abundant crop of hot peppers.

Don't they look festive?!

Bees in the trees

2009-11-18T20:35:00.000-08:00

This photo was taken in the orchard last spring.

delicate almond blossoms, wholesome bees

Recipes

2009-08-12T11:02:00.000-07:00

Almond Pesto recipe coming soon!

This Week on the Farm

2009-07-13T22:30:00.000-07:00

This week the orchard is being irrigated. Temperatures are well over 100 during the day, so the trees need a drink!

As you can see in the second photo, the hulls are beginning to split open on the Nonpareil variety as harvest time approaches in a few weeks. (Thanks, Sis, for the great photos!)

When I talked to Dad on the phone tonight, he was watering down the dirt road around the orchard to keep the dust and dust mite under control.