What’s Fresh March 15th, 2014 | Vista’s Natural Farm Stand

Saturday’s Menu!

Zucchini Squash
Broccoli
Lemons
Limes
Tangerines
Avocados
Arugula
Baby Bok Choy
Cabbage
Kale
Suehlihung Mustard
Tender Greens Mustard
Swiss Chard
Red Leaf Lettuce
Spring Salad Mix
Majestic Greens Mix
Braising Mix
Parsley
Red Beets
Carrots
Radishes
Green Onions

Strawberries should be ready in a few more weeks.

Also, while you’re at the stand you can grab some of our new cards or a magnet for your fridge!

Locally yours,

Couple Berry Farm

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What’s Fresh March 8th, 2014 | Vista Farm Stand

Saturday’s Menu!

Arugula
Bok Choi
Cabbage
Dandelion Greens
Kale
Suehlihung Mustard
Red Giant Mustard
Tender Greens Mustard
Swiss Chard
Roman Lettuce
Spring Salad Mix
Majestic Greens Mix
Braising Mix
Parsley
Red Beets
Carrots
Radishes
Snow Peas
Green Onions
Lemons
Limes
Tangerines
Avocados
And just a little taste of our Strawberries!

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2014 Winter Reopening Update

Hey lovely people!

 

We just wanted to give everyone an update on where we stand on a reopening date. January, and now February, have been a busy, busy time here at Couple Berry Farms. Farmer Butch has been tilling, planning, and replanting for the upcoming season. We’ve just received our latest addition of strawberry starters, 3,000 to be exact! This new variety will be able to withstand the hot summer and fall days.

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We also had a colorful visitor this week! You can see more photos here.

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We also have some very exciting news. We’re making the final preparations for installing a well! This is an incredible opportunity for the farm, as it will provide us with a higher quantity AND quality of water. We’re so happy to begin using fresh water without added chemicals and fluoride from the city water, as we’ve noticed a big difference in the growth and health of our trees since its addition to our water source. We also are going to be able to plant and support even MORE produce to keep up with our amazing customers.
We will be opening March 8th!!

Unfortunately, in order to install the well and prepare the drilling area, we’ve had to spend quite a bit of our time relocating our raspberry patch, so our reopening date has been moved back by about three weeks. We will continue to keep you all updated on our progress, and have photos of the new well (drilling begins next week!).

 

 

Thank you for your support. We can’t wait to see you all again soon.

 

Love,

Couple Berry Farms

 

 

Keep updated by following us on Facebook, and join our newsletter to make sure you don’t miss our official opening date!

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Closed for Winter

Thank you for all of your support!

We at Couple Berry Farms want to extend our greatest gratitude to our faithful customers. Because of your patronage, we were able to stay open THREE months longer than last year, even with this cold weather, making this our most successful year yet! At this time, we’re temporarily closing the stand to focus on replanting and prepping for a large variety for our amazing customers. We’re expecting to reopen in February. Please keep an eye out for our newsletter with an opening date! We hope you have a wonderful Christmas and New Year.

Locally yours,

Couple Berry Farms

 

Keep in touch on Facebook, and don’t miss a thing by joining our newsletter here!

 

 

 

 

 

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What’s Fresh October 11th, 2013 | Vista’s Natural Farm Stand

OLYMPUS DIGITAL CAMERA

VEGGIES:
Salad Mixes, Swiss Chard, Kale, Zucchini, Yellow Squash, Sorrel,  Arugula, Spaghetti Squash, Bell Peppers, Tomatoes, Jalapeno Peppers, Serrano Peppers, Anaheim Peppers, Egg Plant, Spinach, Pak Choi

FRUIT:
Strawberries, Avocado, Persimmons, Pomegranates

 

HERBS:
Rosemary, Sage, Thyme, Mint, Oregano, Basil, Lemon Thyme, Parsley

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Smoky Butternut Squash Soup w/ Sausage | Vista’s Natural Farm Stand


Today’s recipe is inspired by PaleoOMG’s Smoky Roasted Acorn Squash and Sausage Soup. 

I love PaleOMG! She has such an incredible database of crafted recipes. If you’re looking to be inspired, it’s a great site.

 

I can’t get over how simple this soup was. I tend to think of a soup as something finely crafted, and an all day process, but this was not one of those recipes!

Did I mention…. no giant soup pot?

 

Ingredients:

2 butternut squash, halved
1.5lbs chicken sausage
1 yellow onion, diced

1 garlic clove, minced
½ cup milk (raw, coconut, or whole)
½ cup broth (veggie, chicken, or beef)
1 tablespoon smoked paprika (I used Trader Joe’s South African Smoke Blend)
½ teaspoon cayenne pepper
salt and pepper to taste

 

Preheat to 400. Slice your squash into halves, and place face down in a baking dish. Bake for 20-25 minutes until the inside is tender. While this is baking, heat up your pan and toss in your sausage. Once it’s halfway cooked, add the garlic and onions. Saute until onions are slightly browned and translucent.  Add oil if needed.

 

Once squash is baked, let it cool a bit, and scoop out the seeds. Scoop the squash into the food processor, and pour in milk and broth, blend until smooth. Add spices, salt, and pepper, blend once more until smooth. Serve with sausage as garnish, and enjoy!

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Original recipe from PaleOMG

Photos by Melissa Taylor Photography

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Fall 2013 Schedule Changes and CSA Information | Vista’s Natural Farm Stand

Fall at Couple Berry Farms
We are sad but excited to announce that last week was our last Wednesday to be open for the season. Sad, because we know a lot of our customers look forward to stopping in and getting fresh veggies in the middle of the week. Excited, because it’s Fall and we have been busy getting our fall and winter crops in the ground.
Hope to see you all on Saturdays!
Keep your eyes open for our CSA boxes. We will be announcing new availability soon!
Thanks,
Farmer Butch
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Vista CSA Boxes

If you are interested in CSA Box information, please sign up below for future information, with your city so we can pinpoint and organize locations.

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Spinach Salad w/ Pear Vinaigrette and Garlic Brussel Sprouts | Vista’s Natural Farm Stand

 

Recipe for Fruity Salad with Cranberry Pecans and Pear Vinaigrette and Garlic Brussel Sprout Side from Couple Berry Farms

For those lazy afternoons and evening, when you don’t feel like preparing a large meal, salads are the best. Paired with this buttery brussel sprout dish with garlic, and you’ve got yourself a whole, vegetarian meal, full of flavor, nutrition, and healthy oils.

Recipe for Fruity Salad with Cranberry Pecans and Pear Vinaigrette and Garlic Brussell Sprout Side from Couple Berry Farms

Dressing Ingredients:

1 Part Oil ( I used Avocado Oil, but Olive Oil is great, too)

1 Part Pear Infused Balsamic Vinegar

Dash of Salt and Pepper

Brussel Sprouts Ingredients:

2 Tbs Oil or Grassfed Butter

2-3 Cups of Brussel Sprouts, Quartered

1 Large Garlic Clove, minced

Salt and Pepper to Taste

Salad:

Baby Spinach

1/4 cup Dried Cherries, chopped finely

1/4 Cup Pecans, chopped

1/4 Kerrygold Cheese, grated/ cubed

In an empty bottle or mason jar, pour equal amounts of vinegar and oil, and the salt and pepper to taste. It’s nice to make a whole bottle full to have for later! Close up tightly and shake well.

Recipe for Fruity Salad with Cranberry Pecans and Pear Vinaigrette and Garlic Brussell Sprout Side from Couple Berry Farms

Recipe for Fruity Salad with Cranberry Pecans and Pear Vinaigrette and Garlic Brussell Sprout Side from Couple Berry Farms

Fill bowl to your serving size amount of spinach, and add chopped pecans, cheese, and cherries.

Recipe for Fruity Salad with Cranberry Pecans and Pear Vinaigrette and Garlic Brussell Sprout Side from Couple Berry Farms

Recipe for Fruity Salad with Cranberry Pecans and Pear Vinaigrette and Garlic Brussell Sprout Side from Couple Berry Farms

Recipe for Fruity Salad with Cranberry Pecans and Pear Vinaigrette and Garlic Brussell Sprout Side from Couple Berry Farms

Recipe for Fruity Salad with Cranberry Pecans and Pear Vinaigrette and Garlic Brussell Sprout Side from Couple Berry Farms

Recipe for Fruity Salad with Cranberry Pecans and Pear Vinaigrette and Garlic Brussell Sprout Side from Couple Berry Farms

Add dressing, and toss salad. Watch out, those goodies like to fall to the bottom of the bowl.

Recipe for Fruity Salad with Cranberry Pecans and Pear Vinaigrette and Garlic Brussell Sprout Side from Couple Berry Farms Next, in a medium sized pan, melt butter/warm oil on medium until sizzling. Toss in brussel sprouts, minced garlic, and a dash of salt and pepper.

Recipe for Fruity Salad with Cranberry Pecans and Pear Vinaigrette and Garlic Brussell Sprout Side from Couple Berry Farms

Recipe for Fruity Salad with Cranberry Pecans and Pear Vinaigrette and Garlic Brussell Sprout Side from Couple Berry Farms

Recipe for Fruity Salad with Cranberry Pecans and Pear Vinaigrette and Garlic Brussell Sprout Side from Couple Berry Farms

At medium-high heat stir occasionally to make sure all sides are getting golden. Be careful not to overcook, or they will become mushy.

Recipe for Fruity Salad with Cranberry Pecans and Pear Vinaigrette and Garlic Brussell Sprout Side from Couple Berry Farms

Recipe for Fruity Salad with Cranberry Pecans and Pear Vinaigrette and Garlic Brussell Sprout Side from Couple Berry Farms

Recipe for Fruity Salad with Cranberry Pecans and Pear Vinaigrette and Garlic Brussell Sprout Side from Couple Berry Farms

Serve, and enjoy!

Photos by Melissa Taylor Photography


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What’s Fresh September 20th, 2013 | Vista’s Natural Farm Stand

organic strawberries in vista ca

VEGGIES:
Salad Mixes, Swiss Chard, Kale, Zucchini, Yellow Squash, Cookie Squash, Sorrel,  Arugula, Spaghetti Squash, Bell Peppers, Tomatoes (Limited Quantity!), Jalapeno Peppers, Serrano Peppers, Anaheim Peppers, Egg Plant, String Beans

FRUIT:
Strawberries, Avocado

 

HERBS:
Rosemary, Sage, Thyme, Mint, Oregano, Basil, Lemon Thyme, Parsley

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Nourishing Chicken Soup with Fresh Herbs | Vista’s Natural Farm Stand

Nourishing Chicken Soup from Scratch for the Flu Season | Couple Berry Farms

As the end of summer nears and the school’s start back up, a virus of some sort is bound to come knocking on your door. We try to “let food be thy medicine” around here to keep healthy, but sometimes it still sneaks in. My daughter’s been fighting a stomach flu and I’ve been hard pressed to find “real food” for a sick belly. We’ve made our own Pedialyte type drink to keep her hydrated, but sometimes, you just need a simple, nourishing chicken soup to soothe the belly.

Nourishing Chicken Soup from Scratch for the Flu Season | Couple Berry Farms

Nourishing Chicken Soup from Scratch for the Flu Season | Couple Berry Farms

There are two important parts to bring out the best from this soup. Using the whole chicken, bones and all, is very beneficial to health, regardless of whether you’re fighting a virus or not, especially when your meat comes from a naturally-fed, healthy animal. Secondly, it’s great to use fresh herbs and garlic as simple, potent remedies full of antibacterial, and other beneficial properties. Plus, you just can’t beat that authentic flavor!

Nourishing Chicken Soup from Scratch for the Flu Season | Couple Berry Farms

Nourishing Chicken Soup from Scratch for the Flu Season | Couple Berry Farms

Nourishing Chicken Soup from Scratch for the Flu Season | Couple Berry Farms

 

Ingredients:

2-3 tbs freshly chopped sage

2 tbs fresh thyme

2-3 tbs freshly chopped oregano

2 tbs freshly chopped cilantro

1 bunch green onions

1 large onion, chopped

1 large garlic clove

10 baby carrots, or 2-3 regular sized carrots

4 red or golden potatoes

1 whole chicken

salt and pepper to taste (start around 2 tsp each, and then taste test to find out whether it needs more)

 

Fill large pot (8 qt) halfway with hot water, and bring to boil. Place chicken in pot and boil on high for 15 minutes. Use this time to chop your other ingredients.

Nourishing Chicken Soup from Scratch for the Flu Season | Couple Berry Farms

Nourishing Chicken Soup from Scratch for the Flu Season | Couple Berry Farms

Nourishing Chicken Soup from Scratch for the Flu Season | Couple Berry Farms

Nourishing Chicken Soup from Scratch for the Flu Season | Couple Berry Farms

After 15 minutes, pour contents of the pot into a colander. Par boiling the chicken removes the floaties from the top of the soup, and will give you a clean, non-murky broth as a base for your soup. Rinse off your chicken, and fill the pot with water halfway again, placing the chicken back inside. Bring to a boil and add the chopped herbs, veggies, salt and pepper.

Nourishing Chicken Soup from Scratch for the Flu Season | Couple Berry Farms

Nourishing Chicken Soup from Scratch for the Flu Season | Couple Berry Farms

Nourishing Chicken Soup from Scratch for the Flu Season | Couple Berry Farms

beanless chili recipe from couple berry farmsOnce all your ingredients are inside, lower your heat to a simmer. The pot can be left on the lowest heat, and slow cooked all day, or can be cooked at a light boil for about an hour- hour and a half. Once fully cooked, taste test your broth to make sure the chicken has infused it’s flavor throughout the soup (Careful!! It’s hot!), and add additional salt and pepper, if needed.

Nourishing Chicken Soup from Scratch for the Flu Season | Couple Berry Farms

Nourishing Chicken Soup from Scratch for the Flu Season | Couple Berry FarmsCarefully remove the chicken from the pot and place in a deep dish pan. Separate the meat and shred it with a fork, then place the meat back in the pot.

Nourishing Chicken Soup from Scratch for the Flu Season | Couple Berry Farms

Nourishing Chicken Soup from Scratch for the Flu Season | Couple Berry Farms

Enjoy!

 

 

Find more helpful recipes and links at Food Renegade
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