Too Many Lemons! Toaster Pastries with Lemon Curd (Vegan option) Love toaster pastries? Try making your own! These are much healthier and tastier, especially if made entirely from scratch. They can be eaten right away or frozen to keep fresh for another day. Lemons make such wonderful desserts! #ilovelemons! Ingredients: Store bought pie crust dough or make your own (Vegan Pie Crust) jar of lemon … Continue reading Toaster Pastries with Lemon Curd (vegan option)
Too Many Lemons! Vegan Lemon Curd This creamy, zesty, mouth puckering, addicting homemade lemon curd is the bomb diggity of any lemony treat I have ever tried! It can be served with biscuits, stuffed into cupcakes, muffins and pastries, mixed with berries (like blueberries!) and topped with whipped cream, or secretly stashed in the fridge for personal spoonfuls. For me, it’s dangerously pleasing since it … Continue reading Vegan Lemon Curd
Too Many Lemons! Lemon Cupcakes If you have a good lemon tree, don’t let those lemons go to waste! Along with main dishes and lemonade, they can be used to make zesty sweet desserts. Try this classic cupcake recipe with a lemon twist. Ingredients: Cupcakes 1 1/3 cups flour 1 tsp baking powder ¼ tsp salt 1 cup sugar 2-3 heaping tablespoons lemon zest ½ … Continue reading Too Many Lemons! Lemon Cupcakes
We don’t have to worry about a “beety taste” with this recipe. Homegrown and organic beets tend to be sweeter and tastier than the average store bought ones. The pureed beets give the brownies a moist, mochi-like texture and a beautiful sangria tint. The subtle coffee flavor really adds to the richness of the cocoa powder and milk chocolate. This unique recipe combined with the … Continue reading Chocolaty Beet Brownies
First of all, what is Fermentation? People often think of beer or wine when they hear about fermentation, although the process extends to bread, cheeses, vegetables, yogurt, and beyond, and has been around since the beginning of the human era. At first, humans didn’t even know how it happened. In the East and in Europe, people gave thanks to the gods who changed watery juice … Continue reading Homemade Fermented Sauerkraut: Natural probiotic or bratwurst sidekick?You choose!
We have lots of rare and heirloom vegetable varieties grown from seed right here on Lomita Farm. We will also have homegrown avocados, grapefruits, lemons, beets, and radishes available for purchase. Come on by and check us out this Saturday, May 5, between 9-11 AM. Contact me via this website for address details. Plant varieties include: Artichokes– Globe, Purple of Romagna Chard– Swiss Rainbow Chiles– … Continue reading Cinco de Mayo 4″ Potted Plant Sale @ Lomita Farm! 9-11 A.M.
I didn’t know a thing about chicories and radicchios except that they’re expensive, gourmet, and look pretty. Of course, when R asked me what they’re like, I told him it is all similar to lettuce. Unsuspecting the almost unpalatable raw bitter taste and rather firm texture, R decided to throw a handful of large leafed treviso in his burrito while walking around the garden. The … Continue reading White Beans & Bitter Greens (Bacon or vegan? You choose!)
Just when I thought I came up with a scrumptious Cake That Can’t Be Beet recipe, I beat it with a new idea. In between my weed whacker stringing nightmare and coddling tomato seedlings, I stumbled upon even more rows of new beets springing up amongst the mature ones. Geez, those darn beets! Struck with an idea, I dropped everything, ran into the kitchen, and … Continue reading Farmhouse Beet Cake
If you’re searching for a unique dessert to impress, look no further! This novel and tasty cake will make you the who’s who among dessert bringers in your world of social events and family gatherings. On the other hand, if you’re like me and have beets coming up from the ground all year round, you’ll need another innovative way of getting your loved ones to … Continue reading A Cake That Can’t Be BEET!
Growing List- Spring 2018 We are super excited to see what this spring and summer give us with the varieties we’ve narrowed down to due to hardiness, abundance, and above all, taste. We’ve also added a few more varieties this season, such as the golden beet, chicories and radicchios, elephant garlic, pinkerton avocado, hops, and much more. Below is an “almost” complete list of what … Continue reading Our Spring 2018 Growing List & Raised Bed Layout (Zone 10, SoCal)