This week we’ve got a collection of new holiday gifts and a menu of old Latin favorites.
We're excited to introduce the Farm to Curb gift bag! Packaged in our favorite extra large boat bag, customized with an embroidered Farm to Curb patch, comes a collection of local goods that reflect the sort of practices we love and believe in. And of course, there's also an original Farm to Curb recipe card that incorporates all the ingredients in the bag. Plus, a portion of the proceeds help fund our food pantry project: Every week, we serve as a pipeline from farm to food pantry, providing hundreds of pounds of produce to help feed our community. Click on the item description below to read more details.
We’ve got two gorgeous wreaths from Peads and Barnetts, a 14 inch wreath of mixed foliage and protea blooms, and a 20 inch wreath of mixed eucalyptus. Farm To curb gift certificates are now available. And to usher in the new year, we’ve got the 2023 Hurray Today calendar from Clare Crespo, our friend, favorite fantasist, and illustrator of our menu graphics. This calendar consists of thirteen posters featuring brilliant, original illustrations of vegetables (our bread and butter!) These calendars bring cheer, just like Clare. (A working hypothesis, but we are fairly confident we can scientifically prove it.)
And now for the edible offerings… How about some favorite Latin flavors between all the holiday fare?
Carnitas are back! We cook pork shoulders for hours, shred, and cryovac pack it so all you need to do is reheat and crisp it in a pan. You can stuff your carnitas in Tehachapi grain project’s tender Sonora flour tortillas, or natural yellow corn tortillas, made fresh for us on Wednesday morning by La Princesita, a family run tortillaria that has been around since 1972 and is the 2022 winner of the KCRW and Gustavo’s Great Tortilla Tournament. You could also stuff your tortillas with El Mexicano brand Oaxaca cheese for quesadillas times.
This week’s raw provisions are all taco friendly. Peads and Barnetts’s chorizo, Wanderer Beef’s pasture-raised and barley fed skirt steaks, wild, local swordfish, and free-range chicken thighs.Our classic green tomatillo salsa is great on chips or tacos, but also a nice sauce for braising chicken thighs. We’re also selling Two Peas in a Pod’s freshly dried coco beans, so you could make a pot of these black beauties to serve with anything we’re offering.
Burritos Las Palmas’s Zacatecan-style burritosare wrapped in Mejorado’s prized flour tortillas and have three different fillings to choose from: refried beans and Chihuahua cheese, shredded beef birria, or “con todos” with birria, refried beans and cheese.
To stock your freezer and have on hand for breakfast, lunch or dinner are Delmy’spupusas. We’re offering her classic bean and cheese pupusas made with white corn as well as my favorite, loroco and cheese pupusas made with Kernel of Truth’s organic blue masa. Loroco is the green flower bud of a native Central American vine and a traditional filling for pupusas. They come with accompanying salsa and curtido (cabbage slaw), and they’re also great with a drizzle of El Salvadorean crema, which we are selling as well.
We’re making tortilla soup, which you can garnish to your heart's desire. There will be cilantro, avocado and limes in the produce box, and you can dollop some crema here too. You’ll need tortilla chips to go with it, so we are getting some chips from La Princesita as well.
And Mel is also blending another batch of healthier horchata. Thisclassic drink made with rice, oat milk, cinnamon, dates and agave is reminiscent of the taco stand treat, but free of refined sugars and dairy. We love it with cold brew coffee.