What will most likely be in Fresh Harvest for the week of March 2nd through March 6th:

Blueberries – Teixeira Ranch in Santa Maria – pesticide free

Tango Seedless Mandarin Tangerines – Cross Creek Farms in Edna Valley – 3 lbs. per box. These sweet darlings came in to us in bins straight off the trees!  They are variable in sizing with some small ones.  But, all the ones we ate are sweet and the bowl of fruit in our office emptied fast!

Avocados – Talley Farms – 3 per box – Talley Farms has about 40 acres of Haas Avocados.  These are the first of the season and are smaller than we normally like them. They will take weeks to ripen. Put in a brown paper bag with a ripe banana to speed up the ripening process.  After they turn dark and are soft to the touch, put in the fridge or enjoy!

Brussels Sprouts – Talley Farms 1 lb. per box – Last of the season!  We just had to put them in the boxes one more time.  We’ll include Kathleen Snyder’s Roasted Brussels Sprout Salad recipe that she made at the Paso Home Show last weekend. DELICIOUS!

Black Tuscan Kale – Talley Farms – only sprayed once months and months ago (thank you Bagrada Bug!) when the plants were very small.  Did you know that kale plants can grow for 6 months or more?  We just keep picking the leaves and bunching them for your box.  Love this kale!  Just add it to your green salads, juice it, saute it, soup it!

Leeks – Talley Farms – organically grown – Use these anyway you would use onions: tuna salad, scrambled eggs, stews, soups, salads.  Did you know that Leeks take 6 months to grow?  That means we have to dedicate that ground for 6 months for one crop.  Think about it……like leeks more now?

Orange Carrots – Talley Farms – organically grown – After you have eaten our fresh, young carrots, you will never want to eat any other kind of carrot again!  Honest!

Broccoli – Betteravia Farms – organically grown – best quality we have seen in a long, long time!

Red or Purple Radishes – Talley Farms – organically grown – did you know you can roast these too along with  your brussels sprouts, leeks and carrots?  Or just slice them up in your salad.

Little Green Romaine – Talley Farms – organically grown – 2-3 per box.  Not a lot of lettuce available to harvest this week.  Some members will be happy and some of us will miss it!!


What was in Fresh Harvest for the week of February 23rd through February 27th:

Blueberries – Teixeira Ranch in Santa Maria – pesticide free

Red Grapefruit – Johnston Farms, Arvin – 2 per box – these are excellent in juice and flavor.  This is the best time of year for California Grapefruit! Peel them and eat them like an orange or use a grapefruit knife and cut the sections out.

Navel Oranges – Johnston Farms, Arvin – 4 lb. bag – these are the sweetest of the season!  Juice or eat one a day for extra good health!

Cauliflower – Betteravia Farms – organically grown

Broccoli – Betteravia Farms – organically grown

Orange Carrots – Talley Farms – organically grown – our carrots are the sweetest carrots you’ve ever tasted!

Spinach – Talley Farms

Cilantro – Talley Farms

White or Pink Radishes – Talley Farms – organically grown – these are a new for us!

Leeks – Talley Farms – organically grown – use leeks like you would any onion.  Did you know they take 6 months to grow?

Little Green Romaine Lettuce – Talley Farms – organically grown

Little Red Romaine Lettuce – Talley Farms – organically grown

Organic and Conventional Produce

We often get the question: “Why isn’t all of your produce grown organically?”  As farmers, we would love to grow everything according to an organic ideal where we simply plant and harvest our crops, and let Mother Nature take care of the rest.  Unfortunately, this ideal doesn’t exist in sustainable agriculture, either conventional or organic, where we rely on assistance to successfully grow our fruits and vegetables.At Talley Farms, we strive to take care of our people, our land and our community the best way possible, which means that we employ both organic and conventional farming methods.  The methods we choose are dictated by a number of factors, but we are committed to long term sustainability as reflected in our three generation history in the Arroyo Grande Valley and the fact that we live on our farm.Much of the concern about conventional versus organic produce centers on pesticide use.  Most people don’t realize that both organic and conventional produce is sprayed with pesticides.  The difference is that organic produce can only be treated with organic pesticides whereas conventional produce can be treated with a wider range of products, all of which must be registered as safe for the crop to which they are applied.  In general, conventional sprays have greater efficacy than organic sprays, which reduces the number of times we need to spray and the volume of material applied.  The newest conventional insecticides more effectively target pests while leaving beneficial insects unharmed.   This is important because these beneficial insects play a critical role in protecting our crops.  Finally, some organic sprays just aren’t effective against our worst pests, such as the Bagrada Bug, a pest that has ravaged a wide range of vegetable crops throughout the Central Coast.Many people are unaware of the strict regulatory system that governs the use of all pesticides, whether organic or conventional.  This is to protect employees who may come into contact with these materials as well as consumers of our produce.  At the State and Federal Level, all pesticides must be registered for use on the particular crops to which they are applied.  Every time we spray a field, we file a report with the San Luis Obispo County Agricultural Commissioner describing when, where and what we sprayed.  All employees are trained, and those who apply pesticides or supervise the operations receive more training and are licensed.  We are subject to random surprise inspections at all times.  All of these regulations apply to both organic and conventional spray applications.We understand that this is a complicated subject, with much conflicting information about pesticides.  Studies have repeatedly shown that pesticide residues on both conventional and organic produce are deemed safe by the EPA.  For more information, visit  SafeFruits&Veggies.com. Other studies have shown that organic and conventionally grown produce are identical in nutritional value. Visit HarvardHealthPublicationOur goal with the Fresh Harvest program is to serve our members by providing an exceptional box full of fresh, good tasting locally grown fruits and vegetables.  As much as possible, this includes organic produce.  We believe that consumers should strive to eat more produce, period. Restricting oneself to organically grown produce restricts the variety and nutrition available from eating locally and seasonally. 

 Thanks for your support of our farm, our employees, our community and our earth. We welcome you out to our farm for a tour and we look forward to the opportunity to teach more consumers about farming, agriculture and the importance of eating a diet high in fruits and vegetables.

 Yours in Health,

Brian Talley, Andrea Chavez & Lisa Loogman


Talley Farms Fresh Harvest Produce by Seasons:

Summer Fresh Harvest will include a combination of the following (depending on availability): Apricots, Arugula, Artichokes, Avocados, Basil, Beans (French, Yellow and Green Blue Lake), Beets (Red and Gold), Bell Peppers (Green, Red, Orange, Yellow), Broccoli, Blackberries, Blueberries, Bunched Beets, Cantaloupe, Carrots, Cauliflower, Celery, Cherries, Chiles, Cilantro, Bi color Sweet Corn, Cucumber, Leaf Lettuce, Lemons, Mushrooms, Napa Cabbage, Onions (Green), Oranges, Peaches, Peas (Snap), Plums, Radishes, Raspberries, Spinach, Strawberries, Summer Squash (Gold Summer, Yellow, Zucchini), Tomatoes (Heirloom and Romas).
Fall Fresh Harvest will include a combination of the following (depending on availability): Apples, Artichokes, Avocados, Basil, Beets (Red and Gold), Bell Peppers (Green and Red), Beans (Green), Blackberries, Broccoli, Cantaloupe, Carrots, Cauliflower, Celery, Chiles, Cilantro, Corn, Cucumber, Eggplant, Garlic, Grapes, Italian flat Parsley, Kale, Leaf Lettuce, Lemons, Mushrooms, Nappa Cabbage, Onions (Green), Oranges (Valencia), Peaches, Pears, Peas (Snap), Persimmons, Plums, Radishes, Raspberries, Spinach, Sweet Potatoes, Summer Squash (Gold Summer, Yellow, Zucchini), Winter Squash, Mandarin Tangerines, Tomatoes (Heirlooms and Romas).
Winter Fresh Harvest will include a combination of the following (depending on availability): Apples, Avocados, Beets (Red and Gold), Blackberries, Broccolini, Broccoli, Brussels Sprout, Carrots (Oranges and Purple), Celery, Cilantro, Cauliflower, Fennel, Grapes, Italian flat Parsley, Kale, Leaf Lettuce, Leeks, Lemons, Kiwi, Mushrooms, Napa Cabbage, Onions (Green), Oranges (Navel and Blood), Peas (Snap), Potatoes (Fingerling), Radishes, Raspberries, Strawberries, Spinach, Winter Squash, Sweet Potatoes, Mandarin Tangerines.
Spring Fresh Harvest will include a combination of the following (depending on availability): Asparagus, Artichokes, Avocados, Beets (Red and Gold), Blackberries, Blueberries, Broccoli, Brussels Sprout, Cauliflower, Carrots (Orange and Purple), Celery, Cilantro, Fava Beans, Fennel, Kale, Kiwi, Leaf Lettuce, Leeks, Lemons, Mushrooms, Nappa Cabbage, Onions (Green), Oranges, Potatoes (Fingerling), Peas (Snap and English), Radishes (Purple), Raspberries, Spinach, Strawberries, Tangerines