Friday, June 1, 2012

Spotlight on Serendipity Farms, and a Fond Farewell

Hello friends!

This week is the first of a series of farm spotlights that will run all summer. 
We'll be speaking with some of the farmers who sell at the local markets, 
featuring their produce in our breads, and documenting it all here on our 
blog. First up is good friend Jamie and the wonderful organic produce of 
her own Serendipity Farms. See the menu here!

You can find Serendipity on Wednesday evenings at Market and Noe St. 
from 4-8pm, or on Sunday mornings at either Divisadero and Grove (10-2), 
Ft. Mason Center (9:30-1:30), or 9th and Irving (9-1).

Jamie Collins of Serendipity Farms has been farming organic row crops at 
the mouth of Carmel Valley for over 10 years and sells via Community 
Supported Agriculture program, U-Picks and farmers markets. She is 
passionate about farm politics, to say the least, and makes trips to 
Washington DC to speak on behalf of small scale, sustainable family 
farmers. She loves to write about food and farm issues and works adamantly 
to educate the community about the importance of supporting local farmers 
and food artisans.

Jamie's love for farm and food shines through in her incredible produce. Her
English peas can be eaten raw or cooked, and the pods make a light and flavorful
summer pea stock. Jamie grows three types of organic strawberries, Albions,
Seascapes, and Chandlers (my favorite). Chandlers are the high-maintenance
cousins of easy-to-transport Albions, but are worth the effort. They are sweet like
no berry I've ever tasted, and won't last a day before getting completely gobbled up.

But what Serendipity Farms is known for is its signature wall of greens. Jamie's
greens, harvested just before market, are tender and sweet, full of Iron and B
Vitamins, brightly colored (and of course, immensely stackable). These greens
challenge the veggie-dabbler by lasting for weeks in the fridge without wilting,
keeping customers well-fed and excited to cook.

This week's menu features Serendipity Farms' rainbow chard, curly kale, dino kale,
and cylindra beets. Get yours here!

And lest we move on too quickly, we'd like to thank Vanessa for all she's done
for Bread Srsly in the last few months. She will be greatly missed, but is moving
on to some exciting projects. We're hoping she comes back to get her bread fix,
but know she will be biking and baking wherever she ends up. Safe travels, Vanessa!

1 comment:

  1. Nice post! It's lovely to hear about the farms you're sourcing from. What do you do to make your greens last longer? This week I arranged my chard in a vase with water - like flowers - and it seems to work pretty well.