What's Growing at the BUFA farm?

January 2016 has brought welcome rain to the Central Valley in California and our farm is loving it! Here's what we're growing right now...See why our specialty is greens and why they are so good for you.

Chinese Cabbage is low calorie, low sodium & low saturated fat.  It is a good source of soluble fiber and vitamins A, Potassium & Folic Acid.  It is versatile and cab used in soups, salads, stir fried or pickled. 

Kohlrabi is one of our specialty crops.  It tastes something like broccoli stems and cabbage, can be used raw in salads, sauteed or roasted with other root vegetables.  An added plus us that you can eat the greens sauteed or steamed just like mustards or spinach.

French Red Shallots

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Red Giant Mustard Greens - A fast grower and they taste as good as they look.  Co-founder, Susan Small introduced these and we're glad she did.  These Mustards taste peppery when eaten raw...they do lose some of the heat when cooked.  But, they are tender and we now substitute them for lettuce on sandwiches & it's our go-to green for salads.  We love them so much we are putting together a recipe book with great ideas.

Brussell Sprouts

Cheddar Cauliflower

More Cheddar Cauliflower (named because the color resembles Cheddar Cheese)

Beet Greens & Beet roots provide iron.  If you juice or blend smoothies and haven't tried beets, you are missing out.  The roots add a wonderful color to your smoothie AND a natural refreshing sweetness.  Saute the greens with onions & top with a splash of vinegar or lemon juice and coarse sea salt & black pepper and you have the perfect side dish that is ready in minutes.

Collard greens have been a staple with Black people and a highlight in southern cooking.  The traditional method of cooking them with ham hocks is what many of us are used to.  But, we've discovered some new ways to use collard and enjoy the benefits they provide (Hint: a collard wrap with rice, tomatoe, black beans & cheese)

Beets are an awesome source of iron. and can be juiced, steamed & served with a bit of sour cream, salt & pepper OR if you get them when young, simply chop them and use in salads.  Steam beets lightly, drizzle with EVOO, some Rice Vinegar and salt & pepper.  Another colorful, healthy dish!

Once you try our red leaf lettuce, your salads will be visually pretty and nutritious.

Green curly Kale is a superfood and a good provider of iron.  Great in salads & soups.  See tip below massaging with olive oil to brighten them up and soften the greens.

Dinosaur Kale is another superfood and an excellent base for a nutritious salad.  Think kale is too hard/coarse?  The trick is to remove the large ribs/stems and then after washing the kale, gently massage the greens with olive oil until the greens become softer.  You'll notice the leaves get & retain a beautiful bright green color!

Onions & garlic are a staple for good health.  Cut a 1/4 inch slice of onion, sprinkle with olive oil, sea salt and coarse black pepper and grill until carmelized.  A great side dish & don't forget to grill some garlic cloves at the same time.

This type of kale is beautiful in a soup made with white beans, garlic, onion & fresh seasonings.  Sausage is optional.

Radishes - grow quickly, are pretty and dress up any salad.  They are also a perfect snack food with a simple yogurt dip.

Romaine lettuce is addictive!  Use our mini lettuce and red romaine for the perfect Ceaser salad.

Spinach - essential for smoothies, salads & a substitute for lettuce on salad.  Provides

Chard - is another essential green.

Turnips - are another example of getting more bang for your buck.  Like beets you can use the root & the greens.

Cabbage

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