We look forward to seeing you all at the Leucadia Farmers Market this Sunday 2/19…It’s going to be another beautiful day!  We will now be serving different Brunch Specials every Sunday featuring the BEST Organic, Local, Ingredients.  Also, don’t forget to call in your order before 10am for easy pick-up at your desired time…No waiting in line!

Farmers Market Breakfast Sandwich
2 Organic Free Range Hen Eggs (cooked runny) from ‘Suzie’s Farm’, Sustainably raised Duroc Pork Sausage from ‘Meat Men’, Lime Aiol, Organic Greens, Tomato, Avocado, Toasted Local Organic Bioche from ‘Joanne Bakes’, Queso Fresco.
*Add Fresh Side of Organic Farmers Market sliced fruit

We understand that many of you don’t have time to wait in line to get some tasty grub on Sunday’s at the Leucadia Farmer’s Market.  We don’t blame you one bit….So to make things a little easier, we will now be taking phone orders on Sunday’s only.

As our business grows and we get more help, we will keep making things more and more convenient for you.  Here is the deal, it’s quite simple:  Call us between 7:30- 10am on Sunday and place your order.  Let us know what time you want to pick it up (between 10-2) and we will have it ready at your requested time.  Please have a credit card ready for us to record.  We will not charge it, it’s just to hold the order.  You pay when you pick the order up with your payment of choice.  That’s it, no waiting in line!

Eventually, we will be taking phone orders all day, but for now, try this out…We feel it will help you get on with you day a lot faster with something good in your stomach.  Remember, call before 10am!

Ingredients

• 1 cup dried white beans such as Corona* or cannellini
• 2 to 2 1/2 qts. reduced-sodium chicken broth
• 10 garlic cloves, crushed, divided
• 10 fresh sage leaves
• 1/2 teaspoon red chile flakes, divided
• About 1/2 tsp. kosher salt
• 2 bunches (1 lb.) Tuscan kale, stems and coarse ribs removed
• About 1/3 cup extra-virgin olive oil
• 1 tablespoon chopped fresh rosemary leaves
• 4 anchovy fillets, finely chopped
• 6 ounces day-old ciabatta bread, crusts trimmed, torn into 1 1/2-in. pieces
• 1/2 teaspoon pepper
• About 1/2 cup grated pecorino cheese

Preparation

1. 1. Soak beans in a bowl with water to cover at least 4 hours (at least 6 hours if using Corona) or overnight. Drain, put in a 5- to 6-qt. pot, and add 2 qts. broth, 6 garlic cloves, the sage, and 1/4 tsp. chile flakes. Bring to a boil, then reduce heat and simmer until tender, 40 to 80 minutes, adding 1/2 tsp. salt during last 15 minutes.
2. 2. Fill another large pot about three-quarters full of water and bring to a boil over high heat. Submerge kale and boil gently until tender, 10 to 15 minutes. Drain, then coarsely chop.
3. 3. Heat 1/3 cup oil over medium heat in pot used for kale. Chop remaining 4 garlic cloves and add to pot with remaining 1/4 tsp. chile flakes and the rosemary; sauté until garlic is fragrant, about 2 minutes. Add anchovies and kale and cook a few more minutes. Stir in beans and their liquid. Cover and bring to a boil, then reduce heat and simmer 10 minutes. Remove from heat.
4. 4. Stir bread into soup with pepper and salt to taste. Cover and let stand until bread is very soft, 20 minutes to 1 hour.
5. 5. Reheat soup over medium heat until steaming, adding more broth if you’d like a looser texture. Ladle into bowls and add pecorino and a drizzle of oil.
6. *Get Corona beans (large, plump white beans) from purcellmountainfarms.com
7. Note: Nutritional analysis is per serving.

Happy Hour: 10-11am

Chicken Spiedie $1.50 off
Veggie Sandwich $1.50 off

ALL DAY SPECIALS:

Organic Butternut Squash Soup
Local Roasted Squash, House-made Agave Creme Fraiche, Rosted Pecans, Sage
sm: $5
lrg: $7

Happy Holidays everyone!  We will be closed for the rest of the year and will re-open on 1/4/12 at the Ocean Beach Farmers Market. Thanks for your continued support and have a great rest of 2011!

Happy Hour: 10-11am

Grilled Veggie Plate $1.50 off
Whole Grilled Balsamic Artichoke $1.50 off
Sm. Salad $1 off, Lrg. Salad $2 off

ALL DAY SPECIALS:

Buy 1 Whole Grilled Artichoke at regular price-get Free Sm. Salad
Buy 2 Whole Grilled Artichokes at regular price-get Free Lrg. Salad
Spiedie Marinade-$1.50 off per container

SOUP OF THE DAY:
ORGANIC ROASTED BUTTERNUT SQUASH SOUP
w/ house made Agave Sage Creme Fraiche
Sm. $5
Reg. $7

GIFT CERTIFICATES AVAILABLE, STOP BY TODAY AND PICK ONE UP!

We get to rub elbows with many great people on a daily basis, so we thought this would be a great opportunity to showcase local community members that strive for good causes such as teachers, organic farmers, or businesses we like to support.

Hank Stelzl
Hank is the garden rotation teacher and garden coordinator at Paul Ecke Central School in Encinitas and one of the hardest working, most dedicated people we have ever met. He has been working in restaurants since the age of 15 and helping his mom in the kitchen at home since the age of 10. He has an extremely impressive resume including working for chefs such as Charlie Trotter, Julia Child, and Roy Yamaguchi. You can find him working the edible garden at PEC 7 days a week. At night he works at West Steak and Seafood, where he also receives about 40 lbs of food waste per week to use as compost at the garden, which is turned into fertile soil. He is passionate about teaching kids sustainability of food through science and agriculture. Hank is adamant about being able to get children out of the classroom and into the garden where they can apply knowledge that they have learned in science class to real life hands-on interaction.

One of his inspirations to do this was Alice Waters’ Edible School Yard Project, which is based on the book she wrote called Edible Schoolyard. In this book, Alice talks about connecting people with their food sources—much like we were a hundred years ago—by having urban gardens and schoolyard gardens. She started helping children by building schoolyard gardens, which in turn can nourish them and give them hands-on learning by using their own bodies and touching, tasting, and smelling to educate their senses as well. This book has much more information than we are able to speak of, but we recommend everyone to check it out. The website for the Edible Schoolyard Project iswww.edibleschoolyard.org.

Hank also understands that life can be hectic nowadays and that we do “not live in a 9–5 world” anymore, so many families are usually stuck grabbing fast food or unhealthy processed food, having no idea where it came from. By teaching kids how to grow their own food, it creates an interaction—and if you can have them help out in the kitchen preparing food or planning the menu, they will most certainly want to eat the delicious creations. He accepts the challenge of trying to get families back to the table together at least 2–3 days a week and believes everyone should know where their food comes from. Hank says that “kids are the future” and we must nourish them through knowledge and good wholesome food.

Hank would eventually love to produce enough food at the garden to incorporate into the school lunch program and even enough for local chefs, but is taking it one step at a time by teaching the kids about science and sustainability. He says, “If you teach them how to grow it, and help cook it, there is no doubt they will love to eat it”. He is an extremely dedicated individual motivated by a good cause so we expect to see exceptional things from him in the future and we will be following up with him from time to time. He may be contacted by email at hstelzl@eusd.net and the website for the school garden is www.schoolasagarden.org

Happy Hour: 10-11am

Grilled Veggie Plate $1.50 off
Whole Grilled Balsamic Artichoke $1.50 off

SOUP OF THE DAY:
ORGANIC ROASTED BUTTERNUT SQUASH SOUP
w/ house made Agave Sage Creme Fraiche
Sm. $5
Reg. $7

GIFT CERTIFICATES AVAILABLE, STOP BY TODAY AND PICK ONE UP!

Click here to view our latest Email Newsletter…

http://www.icontact-archive.com/tPVhWwUNQBU41BLnfMV_nWJfHlgWx6TK?w=3

In the next month, we will be looking for an experienced cook to help us with our goal of serving Stellar, Farm to Table, American Fare. We a looking for a hard working, driven, professional to assist in food preparation, cooking, set up/break down on site and washing dishes, etc. We cater outdoor events and Farmers Markets featuring a menu utilizing seasonal, local, farm-fresh ingredients. Must have experience in the food service/hospitality industry and be outgoing, responsible, team player with positive attitude and able to work well under pressure with a sense of urgency. If you do not posses these qualities, please do not apply. Serious inquiries only. You must have reliable transportation and no driving issues since we go to multiple locations. Please email your qualifications to AnnelDrewsKitchen@gmail.com