Be-leaf-me these greens are super delicious and versatile. Today I’m going to give you another cool way to utilize this amazing member of the brassica family, but first here’s a little background on Arugula. Also known as Rocket, Rucola, Roquette, and Ruchetta, this annual is native to the Mediterranean and has been used for thousands of years for its culinary
Almost all the artichokes you will get in the U.S. come from right here in our backyards. Our foggy cool climate is ideal for their cultivation, that’s why roughly 99% of the U.S. crop comes from California. Italy is the world’s top producer followed by Egypt, Spain, and Peru. Native to the Mediterranean, artichokes, which are part of the sunflower
This ancient legume is not only one of the oldest known cultivated plants but also a farmer’s best friend and a chef’s treasure. Fresh fava beans, also knowns as Broad beans or Windsor beans, are only available for a short season in the spring. Fortunately, for me here at Dare 2 Dream Farms we have been having access to these
Arguably one of the most popular berries here in the U.S., around 94% of households consume these red delicious beauties and according to the USDA, the average American eats around 3.4 pounds fresh and another 1.8 pounds frozen each year. Here in California, we produce around 75% of the U.S. crop which is right around 1 billion pounds each year.
Lately, I’ve been trying to find recipes to replace all the starch in our typical diet. Breads, pastas, potatoes, etc. it can all be too much sometimes. With the garden full of newly ripe zucchini and yellow crookneck squash, I got inspired. Let’s find a recipe to use these up and also replace the starch! Lucky me, I found this
We reach a point *almost* every year, when our ratio of harvested summer squash to hungry mouths becomes great enough to inspire new grand ways to serve it. (Last year was the zucchini tragedy of 2018 when the ratio was nearly even, and we were beside ourselves without a mountain of mouth-watering zucchini bread loaves to consume!) Summer squash are
Broccoli crowns are a staple when it comes to dinner veggies; and even for those who are not crazy about broccoli, the scope of it’s health benefits is well known. But it’s not common knowledge that the rest of the enormous and bushy plant is also edible, nutrient dense, and delicious – likely because the stalks and leaves aren’t found
We currently have not one… but two… PANS of swiss chard in our refrigerator. In our “waste not, want not” farmhouse kitchen, any plants that get pulled out from the garden must have a purpose, whether it’s to fill our fridge or feed the chickens or goats. But swiss chard has so many uses! And this Chard Stalk Hummus recipe
It’s definitely not a secret that here on the farm we love avocados and I like to think that most people would agree. With around 90% of the U.S. avocado crops coming from California this fatty fruit, yes I said fruit, is easily found in most supermarkets and farmers’ markets. With hundreds of different varieties it’s quite hard to choose
It’s important to blaze your own trail. I certainly did when I walked away from a picture-perfect post-college corporate job with a 401K and full medical benefits… to start a chicken farm. Maybe not the most “logical” choice, but it was the right one for me. And here’s the thing: just because everyone raises chicks in the spring doesn’t mean
I recently began a course on Functional Nutrition. The foundation of Functional Medicine is looking at the person as a whole, all the systems in the body working together tell a story. If a person is suffering from migraines, for example, functional medicine will get to the root cause, not just the symptom, the migraine. So what is the biggest
It is an age-old question, but it isn’t a query we will entertain today because here at Dare 2 Dream Farm we say what should always come first is the COOP. Are you thinking of getting into the backyard chicken scene? Chances are you are among the thousands of Californians that have created the space in their urban homesteads for
Photo Credit: https://www.melissabagley.com Creating a Waterwise Environment Water. Our planet is 70% water. Does it really matter if we conserve water or not? I mean 70% is a lot, even if it goes down a few percentage points is that really that big of a deal? Well, only 1% of all that water on the earth is usable for us! So
To be sure this school year has been unprecedented. When the 2019/20 school year started it was like any other year. New clothes and shoes were important and a new teacher and old friends would be a top priority. Then 2020 happened and the classroom was flipped. The school was at home or in the case of the Raff family,
On Wednesday I got my hands dirty at the farm and was treated to an in-depth tour of all the hidden crevices that provide Rachel Meeker, owner of Wanderlust Wildcraft with the tools of her trade. Rachel’s passion project of folk artist & educator, was clearly evident as we meandered around the farm. But first I was given my farming
By: Aja Goare The omelet many Central Coast residents make for breakfast might cost a bit more due to the coronavirus impact on egg prices, which have nearly doubled in price at some supermarkets in response to increased demand. …Instead of forking over more money for eggs, some consumers are taking a different route. “We sell out of about 600
Last weekend we did a “farm crawl.” There are several family farms in our area that are looking seriously at the way our food is produced and the impact on our earth and they are doing something about it. I am so excited to share the experiences that we have had as we discover the family farms in our region.
The COVID-19 outbreak is triggering waves of creative food production and distribution across the country. From gardening and canning projects to signing up for produce, seafood, and meat delivery services, there’s never been a better time to solidify your edible resources. For those who have the space, which can simply be a small yard, raising chickens for eggs is another
Raising backyard chickens has been trendy for years, especially here in California. But amid the current pandemic, the surging demand for chicks has been so extreme that hatcheries and feed stores are having trouble keeping them in stock. Many are sold out. “It’s completely unprecedented,” said Megan Raff, a co-owner of Dare 2 Dream Farms, a boutique seller in Lompoc,
“Tucked in a quiet valley nestled between the rolling hills of Lompoc is a family-owned farm that seamlessly blends modern day farming techniques with the down-to-earth authenticity of the past. From organic produce to free range chickens to Airstream Air BnB accommodations, Dare 2 Dream Farms will be a highlight of your Lompoc experience.” Read More
Jamie Lewis, local food writer and radio producer in San Luis Obispo, set out to have candid conversations with people who contribute to the food, drink, culture, and hospitality of California’s Central Coast. In Season III, she invites us to join her at the kitchen table. “Dare 2 Dream Farms belongs to Jeremy and Megan Raff, whose humble chicken egg
Laurie Jervis of Noozhawk details the growth and successes of the multifaceted farm operation rooted in the Lompoc Valley, her experience at their recent farm-to-table winemaker dinner, and the soul of Dare 2 Dream Farms. Read More
We came across this delicious idea during our last farm-to-table dinner, as a garnish for milk-braise pork; but the leftovers have been a fabulous inspiration for garlic bread, salad dressing, garnish for soups, and more! Keep a bit of this on hand to make a casual meal great! Ingredients Instructions #evoo #oliveoil #leeks #garnish
#lemon #cucumber #csa #foodtips #recipes Lemon cucumbers are our personal and farm favorite above all the cucumbers, and they grow really well out here in our loamy soil. When harvested late, they have a bright yellow tough skin that’s great for pickling, but when harvested early, their pale yellow skin is more tender, and makes for excellent slicing. Here’s some
Since we recently started selling our produce at the Route 1 Farmer’s Market in Vandenberg Village on Sundays, we have gotten to know Wolfe Family Farms and had the pleasure of tasting their mushrooms. Wild mushrooms are SO MUCH better than store bought, like 100 times better…so much more flavor! So cheers to them and here is a recipe that
We had the pleasure of hosting Matt Kettman for a farm to table dinner last summer, prepared by Chef Augusto Caudillo from Scratch Kitchen in Lompoc and paired with Transcendence wines by Joey Gummere, who sources from the nearby Sta. Rita Hills. Kettman revisits his experience on the farm and reconnects with Jeremy & Megan Raff to learn more about
How do you turn an entire crate of leftover farmer’s market veggies into a meal? That’s what I was wondering as I peered into our 120 quart ice chest in the back of our truck after market. We had already donated tons of food to Veggie Rescue, but I was determined to put some to use for a healthy, 100%
Mornings on a farm in the summer are truly the best – and not just because your hands don’t freeze during an early a.m. harvest – because of the bounty of rich foods available for breakfast. Between the abundance of eggs, milk, and fresh heirloom tomatoes, there’s sure to be something scrumptious in store to break your night-time fast. I
Don’t get me wrong: I love Applebee’s Mozarella Cheese Sticks as much as the next person, but that’s definitely rare treat. For a veggie alternative that’s just as creamy and cheesy, but without ALL the CALS… I present to you: eggplant parmesan sticks. Yes, it’s fried with bread crumbs, cheese, and oil, but we’re basically dressing up a veggie and
Parents: today is the day we’ve all been waiting for. Grab that glass of “wine at five”, kick up your feet and wait for dinner to be served! Well, we can dream right? So, just what exactly is this day for? National Kids Take Over The Kitchen Day is a day to encourage your kids to try their hand at
I don’t like to think of having a last meal… but hypothetically, if I had to choose one, it would definitely be spaghetti with my Dad’s homemade marinara sauce. My Dad used to cook with a copy of “How to Cook Everything” by Mark Bittman. He passed it down to me and we’ve used it at the farm so often,
We’ve had a lot of things come out of my ears on this farm before: peppers, tomatoes, zucchini to name a few… but this is the first time we’ve ever had this much eggplant coming out of our ears. It’s INSANITY! Though, it’s also forcing us to get really creative with our dinner dishes. Usually, I lean heavy Italian like
For the versatility of hummus, with the incredible color of beets: try beet hummus! Beets are especially good for your heart, and their flavor is wonderful in a spread for sandwiches, or dips for parties. It’s sure to be a hit with it’s bright colors and flavors. Ingredients Instructions Combine all ingredients in a food processor, and pulse until smooth.
Our brassicas are taking off this summer with our purple cauliflower heads growing larger than our heads so we’ve been reaching back into the archives for some fun recipes to use them up! Romanesco heads form into beautiful natural fractals, where each spiral is made up of smaller spiral just like itself. Boiling this plant can cause it to become
This classic Mediterranean dish is traditionally served alongside freshly baked pita bread. But it’s also a smooth and tasty treat on pita chips, or even veggies like sliced cucumbers (especially lemon cucumbers) should you be looking for an easy gluten free dish to serve. Whip out the food processor and some basic ingredients, and don’t be shy about substituting what
Fennel and Kohlrabi Slaw is a bright and flavorful choice for dining al fresco on a hot summer’s eve. With the power to kick start your digestive system, fennel is a perfect vegetable to begin your meal with. The aromas of anise from the fennel and lemon arouse the appetite, while the fresh and simple ingredients of the slaw are
We hosted an Americana Farm 2 Table Dinner last weekend to celebrate the week of Independence Day. There was a long list of exceptional veggies available from the garden to choose from, and it proved difficult to commit to using just a small variety of vegetables: a handful for the starter (Fennel & Kohlrabi Slaw), and then a side dish
In our north south canyon near the coast it stays cold enough to grow Brassica plants year round (think broccoli and cauliflower) that typically grow best in cool spring and fall seasons. Kohlrabi, one of the lesser known Brassicas, can be hard for many to use because its flavor isn’t well known, so it’s a hard vegetable to fit it
The most common dip for a platter of crudites, or even dressing for your garden salad, is usually a dollop of Ranch dressing. But if you’re already growing herbs in your garden, or getting fresh herbs from a CSA box weekly this season, there’s no reason you shouldn’t make your own fresh dip with what you already have. Our dairy
Beet greens are just like many other easily prepared greens from the garden: chard, mustard greens, spinach, or collard greens. They’re often discarded along with the tops of carrots, but they are rich in nutrients and flavor, and can be used in a variety of dishes. Simply prepared like beet root (sauteed in butter or olive oil with a bit
Kohlrabi is one of the stranger looking crops in a growing garden or CSA box, but don’t be afraid to use it. It is quite a versatile vegetable not only for all the parts you can use from it, but also the dishes it can be used in with simple preparation. It is high in vitamin C and B6, and
Pak choy (also bok choy) is a type of Chinese cabbage with large leafy greens and thick white stems similar to celery. This vegetable has a high water content, and can be boiled into a soup, roasted until caramelized in the oven, and sauteed alone or in a stir fry. Store your pak choy in the crisper drawer of your
Living and farming in close proximity to the Vandenberg Air Force Base launch site means a front row seat to every rocket launch, inviting each person on the farm to stop a moment and shift their gaze from the garden soil upwards. Yesterday was such a day, bringing our community of people together to look up in awe anticipating the
Thanksgiving traditions are important to hold on to, whether it’s a morning game of tag football or watching the Thanksgiving Day Parade with a mug of piping hot apple cider. Grandma’s apple pie recipe should never be substituted, but perhaps the plain-jane cranberry sauce could use some sprucing up. Here are some fresh ideas with even fresher ingredients for making
Northern Fowl Mites are common external parasites that live on the body of chickens and feed on their blood. They are the most aggressive of all the mite species, feeding both day and night, never leaving the host, and therefore are the most detrimental to the chicken’s health. These mites can cause anemia and, if untreated, sometimes death. Northern Fowl
“To the broody hen the notion would probably seem monstrous that there should be a creature in the world to whom a nestful of eggs was not utterly fascinating and precious and never-to-be-too-much-sat-upon object, which it is to her.” –William James … and that creature is me. Not to say that I don’t think eggs are a wonderful thing, because
It’s exceptionally difficult for humans to watch the transitional period of the pecking order in a group of chickens. This must be primarily because we love our pets and want them to get along; but also because we would never greet a new friend by head-butting them, forcing them to stand in the corner of the room, or taking their
A chicken house, aka chicken coop, is very important for a healthy, happy flock. Chickens need a place to sleep, to have clean food and water, to lay eggs, and to be sheltered from any harsh elements. Although we are located in Central California, there are many chickens who live in the driest desert landscapes and who also survive foraging
As we enter the Spring season on the Central Coast, blossoms are populating our fruit trees and seedlings are sprouting in the garden, but these are not the only places on the farm where the promise of a diverse and healthy harvest can be found. A cornucopia of wild greens, fruits, and mushrooms are emerging after a cold, wet winter;
Every year around fall equinox, panic sets in for our new clients as they notice concerning changes in their hens including feather loss and egg production loss. It’s excellent to hear that chicken moms and dads are aware of the changes taking place in their flock. When these kinds of changes occur, it’s a good idea to give a quick
