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Serendipity Organic Farm Blue Ribbon Produce from
Serendipity Farms


If you're in the neighborhood, you can stop by the Serendipity Farms U-Pick stand, grab a five-gallon bucket and wander through five acres of organic heirloom tomatoes, picking Brandywines, Brown Cherries, Tigerellas, German Greens, Pink Ping Pongs, Purple Calabash and more.

Or sit down for a meal at any of several fine Carmel restaurants, and find Serendipity Farms champion produce (winner of multiple blue ribbons, including best heirloom tomatoes, chard, peppers and kale, at the Monterey County Fair) gracing the menus.

In 1997, Jamie Collins quit her job as a social worker to become a farmer. Four years later, she was working three jobs to support her "farming hobby." She worked a full-time desk job at Earthbound Farms HQ, a part-time job as regional service rep for California Certified Organic Farmers, and she also did inspections for CCOF.

In evenings and on weekends she would head up to Moss Landing to cultivate beets, carrots, kale and sunflowers on two acres of certified organic land which she had found rather serendipitously in the classifieds. With a little help from friends, Jamie's farm started to take off, and she partnered with Roberto Garcia, a foreman from Earthbound Farms with decades of farming wisdom. "He's like a father to me," Jamie says. "He's taught me so much."

Many lean years and long days later, Serendipity is a successful small farm and a favorite of farmer's markets and local restaurants. If you can't make it there in person, you can still get the good stuff. We have just started working with Serendipity Farms to bring in colorful new goodies like Red Rib Dandelion Greens, Pink Passion and Neon Orange Chard, Red Torpedo Onions and organic flowers like Delphiniums, Sunflowers, Cosmos and Calendula. We'll be adding items as they become available, so check to see what's just arrived!

Happy Eating!
- Samantha

Dandelion, Currants and Pine Nuts Saturday Delivery

1/4 cup currants
1 large bunch dandelion greens
2 cloves garlic, peeled and pressed
2 tbsp extra virgin olive oil
1/4 cup pine nuts
sea salt and freshly ground pepper to taste

- Plump the currants in warm water to cover for 10 minutes, then drain.

- Blanch the dandelions in a large pot of rapidly boiling water for 10 seconds or until their color turns a deeper green and they're slightly softened. In a colander, drain and gently press out excess water. Coarsely chop. Set aside.

- In a large saute pan over medium heat, saute the garlic in olive oil until golden but not browned, about 2 minutes. Remove and discard the garlic. Saute the currants and pine nuts in the garlic oil for about one minute. Stir in the dandelions and saute for about 3 minutes, stirring constantly. Season to taste with salt and pepper.

From Vermont Valley Community Farm.

1-888-ORGANIC (674-2642)     www.DiamondOrganics.com    info@diamondorganics.com


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