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CSA final registration deadline approaching!
Our CSA is filling up fast. There are about 20 spots left folks! Though we will continue to accept registrations till we're full, after May 15th we will add a late registration fee of $25. EGG SHARES ARE SOLD OUT. To sign up go to our Registration page.
Fifth Crow Farm shows up in White Mic & Zman Music Video
You might not associate organic farms and hip hop music videos... But check this out. Fifth Crow recently appeared in White Mic & Zman's music video titled "Preachin & Plantin". Mike had a great time showing these guys around 🙂
New grant funded chicken feeders installed!
Thanks to an organization called FACT that gives out small grants to farms to help them improve the welfare of their animals, Fifth Crow Farm now has brand new, treadle chicken feeders! ... and they're working!!! Over the last 5 seasons we have struggled to keep wild...
Teresa heads to Yale tomorrow
I'm headed off tomorrow to present at the Agrarian Studies Colloquium at Yale. Wish me luck! I'll be discussing my work as a farmer and my graduate work on West African foodways- you can view a couple of my short films about food issues in West Africa (where I was...
CSA registration for 2014 is open!
Though CSA (Community Supported Agriculture) registration has been open for returning members for some time now, we have now opened up registration to the general public. Go here to register online or learn more. Last year we had 116 members and this year we have...
Roasted Pumpkin Pasta
Makes 6-8 servings Ingredients: For the pasta: 1 (2-pound) sugar (pie) pumpkin 2 tablespoons olive oil Kosher salt and freshly ground black pepper 1 pound pasta shapes, such as orecchiette 8 ounces baby spinach leaves, rinsed and dried ( cut up kale or chard can be...
Roasted Pumpkin Pasta
Makes 6-8 servings Ingredients: For the pasta: 1 (2-pound) sugar (pie) pumpkin 2 tablespoons olive oil Kosher salt and freshly ground black pepper 1 pound pasta shapes, such as orecchiette 8 ounces baby spinach leaves, rinsed and dried ( cut up kale or chard can be...
Roasted Pumpkin Pasta
Makes 6-8 servings Ingredients: For the pasta: 1 (2-pound) sugar (pie) pumpkin 2 tablespoons olive oil Kosher salt and freshly ground black pepper 1 pound pasta shapes, such as orecchiette 8 ounces baby spinach leaves, rinsed and dried ( cut up kale or chard can be...
Forono Beets
We currently grow three varieties of beets: red, golden and forono cylindrical. Red and golden beets are best roasted or broiled, and must be peeled before eating. Golden beets are a little sweeter and less earthy than red. Beet greens can be eaten and taste very...
Summer Squash
Another item that we have in a wide array of varieties (such as romanesco zucchini, baby bush zucchini, raven zucchini, yellow crookneck). Summer squash is juicy and tender almost any way you cook it; it is harvested while still immature, tender and thin skinned....
Leeks
Leeks are considered the holy grail of onions by some folks. When sautéed, leeks melt into sweet nothingness and serve as a superior base to any soup or stock: potato leek soup or vichyssoise, chicken noodle soup, vegetable or chicken stock, etc. Thinly sliced, you...
Dinosaur Kale
These days you can't find a restaurant menu without kale on it; kale is certainly enjoying it's rise to fame and we're healthier for it. Kale is full of nutrients and various properties which appear to do all kinds of great things like kill cancer cells, promote DNA...
Baby Arugula
We grow a very tender variety of arugula, sometimes also referred to as rocket. It's milder and less lobed than the also common "Wild Arugula".
Now Hiring
Seasonal Field Production Crew: 3 positions available in 2014. The letter of the law makes farm apprenticeships (as they currently are) illegal. In light of this, we are attempting to straddle the need to stay within the letter of the law, but still help aspiring...
Seed Saving Workshop
We had an extremely successful seed saving workshop put on by our good friend Steve Peters (formerly of Seeds of Change and now with his own project called "Seed Revolution Now"). About 20 local farmers, farm interns/employees attended. After seeing some of Steve's...
Range
Range, the vision of husband and wife team Phil and Cameron West, opened in the summer of 2005. The restaurant is nestled in the heart of the Mission District in San Francisco, CA. 842 Valencia Street . San Francisco, CA 94110 . ph 415.282.8283
Piccino Cafe
When we opened the doors of our tiny restaurant in December 2006, our goal was to make Piccino as welcoming as the home of a close friend, our food as simple and beautifully executed as possible. 1001 Minnesota Street . San Francisco, CA 94107 . ph...
Mission Bowling Club
With a menu comprising technique-driven comfort food designed by Anthony Myint and a creative-yet-approachable bar program from owners Molly Bradshaw and Sommer Peterson, you'll also find that this is not your typical bowling alley. 3176 17th Street . San...