About a week ago, while working on the farm, I may have stumbled upon a real-life treasure. It was a warm day and Dani and I had just pulled out a dense row of Red Winter Kale, which was beginning to succumb to a spring onslaught of mealy bug. As I was sifting rocks and pieces of glass from the soil, my eye caught something perfectly round. I picked it up thinking it was one of the bottle caps we often find on-site due to the land being vacant for 20+ years. But this time it wasn’t a Corona or Bud Light cap coated in dry dirt and masked as vintage, rather it was an oversized semi-shiny button. I thought it was neat looking, shoved it in my pocket and got back to turning compost into the soil.
I had quickly forgotten about the tiny little button but after doing a load of laundry, I found it at the bottom of the washing machine with my misc pocket collections from the past week. After the dirt had been washed off, I could see that the front of the button had a raised “STC” or “STG” in an Olde English-ish font. The backside wasn’t quite as clear, but after a few minutes of tilting the button to and fro, I could make out the words “Browning, King & Co., New York.” Ever since reading an article about an English gardener who found an ancient and very valuable ring in her vegetable patch, I’ve been teasing Dani that our tiny sustainable farming operation was going to make us millions after all. So, I had to see what the story was with this gawky copper button.
After dinner and much too late into the night for a simple farmer, I searched the internet for anything to do with STC, STG, or Browning King & Co. Eventually after intense Lisbeth Salanger-like investigation, I was able to find a thread on TreasureNet.com where someone was inquiring information on another Browning, King & Co. button. (First, who knew there was a group of people that talked about treasures all the time? Secondly, how do I get to be one of them? Thirdly, how exciting that I found a lead on our farm button!) So, the button on TreasureNet.com that was being discussed is a similar looking button that has C.S.M.P. & O on the front. The button finder was informed that it stood for “The Chicago, St. Paul, Minneapolis & Omaha Railroad” and Browning, King & Co was a clothing manufacturer that specialized in uniforms. It turns out that Browning, King & Co. was a multi-million dollar men’s apparel manufacturer and retailer that was in business from 1822-1934. Further research found that Browning, King & Co also outfitted universities such as Harvard, Yale, and Princeton.
Thus, the button found at the farm must have been from a piece of men’s clothing manufactured before 1934 for either a university or some sort of blue-collared uniform. Maybe it is STC on the front and the C stands for some college? A Google search for STC comes up with Securities Training Corporation, Society for Technical Communicators, and…South Texas College....Bingo! Oh wait, nope, South Texas College is a public community college that wasn’t established until 1993.
So -- this mystery remains unsolved! I think I’ll post a thread and get the opinion of my fellow treasure seekers at TreasureNet.com. Stay tuned because the Herb En Routes Detective Agency is jalapeno (in ground this week) hot on the trail.
Join us on Saturday, March 30 from 1:30-3:00pm as the ladies from San Diego Seed Company come to discuss, Introduction to Edible Gardening and Seed Saving. This course will help you discover what to plant now along with how to save seeds for future planting. The class is free to those who sign up (however donations are always appreciated)! RSVP now as there are only 20 seats available for this event. See program details below or feel free to contact us for more information.
When: Saturday, March 30
Where: Herb en Routes Micro-Farm, 4113 Voltaire St 92107
Time: 1:30 - 3:00pm
Class will be rescheduled if raining, otherwise plan to bring a hat, sunglass, sunscreen and plenty of water. Also, just a reminder there is no on-site restroom so please plan accordingly.
Click Below To RSVP
NOTE: Make sure to select "local pickup" payment option upon RSVP checkout. This seminar is 100% FREE.
This delicious recipe comes to us from one of our CSA members. The package went out on January 17th and shortly thereafter we received an email with a mouthwatering photo and recipe. Thanks again Lisa for taking the time to share your craft.
1 bunch of baby beets with greens
1 bunch of Russian kale
6 cloves of garlic (thinly sliced)
3 stalks of green onion (or spring onion)
2 tbsp of olive oil
1 lemon or (Balsamic vinegar glaze)
salt and pepper (to taste)
Herbed, Smoked, or Plain goat cheese (optional)
Remove baby beets from greens and gently boil until tender (knife can easily pierce, 15 minutes give or take)
Gently rub the cooled beets to remove skins. Leave round and set aside.
Strip the hard middle stem from the kale and the beet greens. Tear or slice the tender leaf into large pieces.
Sauté greens with garlic (I like garlic, but you can add less or omit) and onion in 2 tablespoons of olive oil over medium heat.
Heap onto serving plates, accompanied with several baby beets, and a chunk of goat cheese.
Drizzle with Balsamic vinegar or squeeze of lemon.
Grind salt and pepper to taste. (I like Fig Balsamic Vinegar glaze that I find at Barrons or other non-traditional markets)
2012 has been an exciting year for Herb en Routes! We not only launched the farm, but had the chance to meet and get to know some really amazing community members, chefs and animals. We wanted to thank you all...again...for helping make this possible. May your 2013 be full of happiness, health and prosperity!
As we wrap up the year, we wanted to share with you a few memorable moments from December, along with a sneak peak of what's brewing at the farm for 2013.
Slow Food Annual Holiday Dinner
Herb en Routes teamed up with Slow Food San Diego and other local wine and seafood vendors for their annual Natale Dinner at Via Italia Trattoria, in Encinitas. We truly enjoyed working with everyone to create a delicious and seasonal holiday menu for participants to enjoy.
Meet the newest addition to the Herb en Routes family! We were excited to remove the "Chickens Coming Soon" sign and replace it with a "Chickens Have Arrived" sign as we recently brought home 11 baby chicks and 2 baby quail. These little ladies will prove extremely helpful around the farm. Not only will their foraging skills help keep pests off the crops and weeds from sprouting but they will provide us with fresh eggs daily and a fertilizer that cannot be bought in stores. Stay tuned to watch them grow, and look out for their eggs on our availability list between February and March.
CSA to Launch in January 2013
Herb en Routes is excited to announce the launch of its very first CSA program. We've been working hard to produce large enough quantities of different vegetables in order to sustain the CSA. We are starting small by offering 10 CSA member shares with the hopes of expanding in the near future. Visit our CSA page for more information and/or to join the program!
In the spirit of Thanksgiving, Pacha our farm dog wanted to show off her bird costume and the Herb en Routes farmers wanted to wish everyone a Happy & Healthy Thanksgiving! We are truly thankful for the opportunity to grow healthy, sustainable food and be able to share it with the local community. We are also extremely thankful for the outpouring of support recently received through our Kickstarter campaign. We hope you have a wonderful holiday! May it be full of laughs, yummy food and an appreciation for all things...GREAT!
Herb en Routes is launching its first ever fundraiser. We are reaching out to family, friends and the community to help us raise funds in order to complete a variety of projects aimed at
taking the farm to new heights. Check out the Fall Farm Trifecta campaign via the link below. If you know of anyone else that may be interested in contributing, we
would certainly appreciate you spreading the word (or in this case, link). Thank you for your continued support, we look forward to sharing both our progress and future yield with you
After playing in the rain on Thursday, the ladies of Herb en Routes cleaned up for a night on the town. First stop, San Diego Sustainable Living Institute for an introductory course on backyard chickens.
The course covered everything from urban rules & regulations to coop design & construction, chicken rearing, predators and more! We had a great time learning from Josh and his ladies and look forward to raising a flock of our own.
To learn more about San Diego Sustainable Living Institute or to view a list of their upcoming classes click here. Hint: cheese, bees and permaculture.
We worked up quite an appetite learning about chickens, so following the class we went to visit our friend and supporter Chef Olivier Bioteau of Farm House Cafe for a very special meal.
We enjoyed the Thursday Prix Fixe, which included fried pumpkin blossom stuffed with goat cheese followed by lobster mac n cheese. Needless to say, we were pretty full but dessert was on its way and who can resist a chocolate tart with homemade sorbet? (Dish not pictured because it will cause excessive mouth-watering). The best part of it all...a number of the ingredients used in the night's meal were harvested from our farm just hours earlier. Now that's truly farm to table!
We finished the evening with a few homemade chocolates and a good laugh compliments of Chef Olivier. Thanks for showing us a great time and sharing your talents (and sense of humor) with Herb en Routes.
Our first farm stand was a great success! We'd like to thank everyone that came out to show their support. Below are a few pictures for the memory books. Photo Credit: Lori Brookes
Join Herb en Routes for its first farm stand on Tuesday, September 11 from 3:00 - 6:00pm. Come tour the micro-farm, meet the farmers and try our freshly harvested produce (while supplies last).
Ready for Harvest:
- Fordhook Giant Chard
- Little Gem Heirloom Romaine
- Chioggia & Gourmet Blend Beets (w/ beet greens)
- Mixed Greens
From our farm to your table...you can't BEET fresh. We look forward to seeing you all there!
This simple yet delicious recipe comes to us from local chef and restaurant owner, Kari Rich. Chimichurri pairs wonderfully with tomatoes which are not only delicious but also in season. If you're looking for a way to liven up those meats and vegetables, this is just the recipe for you. Thanks Kari for sharing your craft and tantalizing our taste buds with this amazing cilantro-lime sauce.
In Blender Combine:
- 2 large bunches Cilantro
- 1 large bunch Parsley
- 3 cloves garlic
- ½ cup Veg stock
- 7 limes, juiced
- 2 TB Olive Oil
- Salt & Pepper to taste