Come check it out at Tresidder on Friday from 11 to 3 for the rest of summer and fall.

This is a test run for a potential new location for the Produce Stand. Come show your support for the new location and pick up some fresh produce mid-week.

This Week’s Harvest:

From the Stanford Community Farm: heirloom tomatoes, Genovese basil, Red Russian kale, arugula, summer squash, cucumbers, Italian and Asian eggplants, and bell peppers.

From ALBA: strawberries, red raspberries, and fennel

We hope to see you there!

The Student Farm Team

A reminder to come enjoy delicious organic food at the Produce Stand!

After last week’s break, we are back at Tresidder on Friday from 11 to 3 for the rest of summer and fall.

This week’s Announcements:

We now accept Cardinal Dollars and credit cards at the Friday Stand. We hope this will make the student-grown produce more accessible to students. Show your support for more organic, produce at Stanford and spend your Cardinal Dollars at the Stand.

Exciting Deals! Spend $5 at the Stand, and get 5% off. Spend $10 at the Stand, and get 10% off. Wow, what a deal!

This Week’s Harvest:

From the Stanford Community Farm: heirloom tomatoes, Genovese basil, Red Russian kale, arugula, summer squash, cucumbers, Italian and Asian eggplants, and bell peppers.

From ALBA: strawberries, red raspberries, bunched baby beets, little gem lettuces, and our first fennel of the season.

Stop by tomorrow to enjoy organic fruits and veggies, and meet the students who helped grow it! Thank you for your support.

Have a wonderful holiday weekend! We wish you a delicious late summer barbecue.

The Stanford Farm Stand Team

We park the cart outside Tresidder on Fridays from 11 to 3.

This week’s Announcements:

We now accept Cardinal Dollars and credit cards at the Friday Stand. We hope this will make the student-grown produce more accessible to students. Show your support for more organic, produce at Stanford and spend your Dollars at the Stand.

New Deals! Spend $5 at the Stand, and get 5% off. Spend $10 at the Stand, and get 10% off. Wow, what a deal!

We are going to Eat Real Festival! Check out this sweet food festival in Oakland this weekend: http://eatrealfest.com/. Briana is organizing a caravan, so let her know tomorrow at the Stand if you want in on the fun and carpool. Maybe next year, we can bring our cart!

This Week’s Harvest:

From the Stanford Community Farm: heirloom tomatoes of all colors, Genovese basil, Red Russian kale, summer squash, cucumbers, Italian and Asian eggplant, and green peppers.

From ALBA: strawberries, red raspberries, wild arugula, and little gem lettuces (they are beautiful!).

Stop by tomorrow to enjoy organic fruits and veggies, and meet the students who helped grow it! Thank you for your support.

The Student Education Farm and Produce Stand team

Come enjoy organic fruits and veggies, and meet the students who helped grow it!

This Week’s Bounty:

From ALBA: strawberries, red plums, red raspberries, rainbow chard, wild arugula, and Padrón peppers (see below for a feature on the exciting pepper!)

From the Stanford Community Farm: heirloom tomatoes, basil, Red Russian kale, summer squash, cucumbers, eggplant, green peppers, and corn.

Thank you for your support! We hope to see you tomorrow!

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Feature Veggie: Pimientos de Padrón

Tony, our friend and the manager at ALBA Organics, is screaming about these peppers this week, so we just had to try them. Emily and I have plans to prepare them this evening for own tapas party…we will let you know the results tomorrow at the Stand.

History: These peppers got their name from the town in which they were first cultivated on the northwest coast of Spain. Traditionally prepared as described below, the peppers are quickly becoming the most popular tapas throughout Spain. The attraction is that one in about a dozen peppers is mild to scorching hot.  It is near impossible to identify the hot ones, making for an exciting and adventurous tapas experience.

Lucky for us, it turns out that the town of Padrón shares a similar climate as the Central Coast of California. ALBA farmers are taking advantage and successfully growing the specialty pepper as the tapas dish is increasing in popularity in the Bay area. Get in on the fun and come get your own tomorrow at the Stand!

For more info check out this article from Gourmet: http://www.gourmet.com/magazine/2000s/2005/01/pepper

Traditional Recipe:

Ingredients: Pimientos de Padrón, Olive Oil, Coarse Salt

Take a pan and pour enough oil to generously cover the bottom of the frying pan. Turn the heat up on the burner. When the olive oil starts to sizzle throw the peppers in whole. When the peppers start having small white blisters they are ready. Take them out of the pan, and place on a plate with a paper towel. Sprinkle with coarse salt. Hold the pepper by the stem and BITE! Enjoy!

Image and recipe from Happy Quail Farms, East Palo Alto (http://www.happyquailfarms.com/padrones.html)

We would like to let you know that the Tuesday Produce Stand outside the Munger Market is closed indefinitely due to resource constraints.

It was not an easy decision, but we hope to re-group our student energy and put the extra time into creating an even more fun and engaging Friday Stand experience for our customers. We are also working on some alternative ways to make our delicious Stanford grown organic fruits and veggies available on campus. Look out for more information on a new student group, The Stanford Farm Project, that will be spearheading these efforts as part of a partnership with Stanford Dining and the Stanford Farm Educator.

In the meantime, we hope to continue to see you at our Friday location, as we depend on your patronage and seeing you really brightens our day. Look out for the normal update of what will be available tomorrow at Tresidder, including a feature on Padrón peppers.

Many thanks for all your support,
The Stanford Student Farm and Produce Stand team

Come enjoy delicious organic and locally grown fruits and veggies, and meet the students who helped grow it!

This Week’s Bounty:

From ALBA: spring salad mix, strawberries, white peaches, ruby diamond nectarines, red raspberries, rainbow carrots, wild arugula, and Padrone peppers

From the Stanford Community Farm: heirloom tomatoes, basil, kale, summer squash, cucumbers, eggplant, green peppers, and corn.

Thank you for your support! We hope to see you tomorrow!

If you can’t make it Tuesday, we are also outside Tresidder Memorial Union on Friday from 11 – 3.