What’s Inside This Week?
July 9, 2026
Essentials Box
- Peaches, 2lbs, $8.00
- Zucchini, 1lb, $4.00
- Lettuce Head, 1ct, $3.00
- Beets, 1 bu, $4.00
- Basil, 3oz, $3.00
Original Box
- Essentials Box, plus:
- Arugula, 8oz, $5.00
- Yellow Squash, 1lb, $4.00
- Tomatoes, 1–2ct, $6.00
- Dill, 8oz, $3.00
Hearty Box
- Original Box, plus:
- Red Cabbage, 1ct, $4.00
- Kale, 8oz, $5.00
- Carrots, 1 bu, $3.00
- Plums, 1lb, $4.00
See you at the Old Town Market!
Starting this Friday, we’ll have a booth at the Old Town Market with fresh greens and eggs. If you’re in downtown Lompoc, stop by and say hello — we’d love to see you there.
They heard us — the county hearing went well
Yesterday we had our hearing with the Santa Barbara County Board of Supervisors. Jeremy and I used your letters to build a 10-minute presentation demonstrating the public value this farm provides, and we handed the board a huge multicolor packet containing every single letter you wrote for us. It made a difference. The board determined it’s worth exploring a solution where the county sets aside funding to pay us for services like nutrition assistance, nutrition education, ag education, and workforce development. They heard you.
Our next meeting is August 25th. Between now and then, we’ll be doing the hard work of identifying real opportunities in our county for spaces like ours and for nurturing our community. Thank you for every letter. It mattered.
Field Notes
Even with everything else going on, the farm kept moving. Waylon spent extra time out there last week, soaking up every available minute, raking loose hay to feed back to the calves. There’s something about a kid who chooses farm chores over screen time that never stops being one of our favorite things to witness.
Today we picked up 325 native California plants from Manzanita Nursery. They’ll get tucked into several areas around the farm for wildlife habitat and hedgerow, part of the CDFA’s pollinator habitat program we’re working on with CEC (Community Environmental Council). It’s a big project and a meaningful long-term investment in the land beyond just what we grow to eat.
Waylon raking loose hay to feed back to the calves. Farm time well spent.
Saturday we wrapped a full week at the Safe & Sane Fireworks booth near Tractor Supply, who generously donated the space to us — a huge contrast to Albertsons Corporate, who charges us $6,000 a year for the same kind of parking lot fundraising spot. We raised $26,000 for the Lompoc Grange Hall, which will go toward renovating the kitchen so it can be certified as a commercial space — opening the door to more community events, family nights, youth nights, movie and game nights, and support for small producers who need commercial kitchen access.
The Grange also held a free fireworks show at 435 N G Street, where about 50 people came out to share the lot, light off their own fireworks, and enjoy the show together. Jeremy put in over 120 hours in a single week — setting up, receiving inventory, selling, breaking down, closing out. The kids and I joined him for about 100 of those hours, restocking, helping with sales, running bubble and glow-in-the-dark parties in the bounce house, and making Albertsons runs for batteries and snacks. We were so proud of how they all found ways to be helpful.
The fireworks booth took over most of last week, and it’s worth showing you what that looked like from every angle — kids running sales, us setting up each morning around 8–9am and closing down well after dark every night. We spent very little time at the farm those days, since we were back at the booth again early the next morning. And yes, a little product testing along the way, so we know exactly what to recommend next year.
Megan and Jeremy at the booth. 120+ hours in one week for a cause worth every minute.
Wyatt, Zoe, and Wade working the booth on the 4th. They earned every ounce of pride in that photo.
Thorough “product testing” so we know exactly what to recommend next year. Purely for research purposes.
Storage Tips
Fruit: peaches, plums → counter to ripen, fridge once soft; use within 2–3 days. Tomatoes → counter, never the fridge.
Squash: zucchini, yellow squash → fridge crisper, unwashed, loosely bagged; best within 4–5 days.
Greens: lettuce head, arugula, kale → wrap in a towel, bag in the fridge; use within 5–7 days.
Roots: beets, carrots → fridge crisper, bagged; store greens separately.
Brassicas: red cabbage → fridge crisper, loosely bagged; keeps 1–2 weeks.
Herbs: basil → jar of water on the counter, never the fridge. Dill → damp paper towel, bagged in the fridge; use within 4–5 days.
Peach & Plum Galette
A peach plum galette is the easiest summer dessert you’ll make all season — no pie pan, no perfect crimping, just ripe fruit folded into buttery pastry and baked until the edges are deep golden. This peach plum galette celebrates two of the box’s best fruits at once.
Ingredients
- 1 pie crust, store-bought or homemade, chilled
- 2 peaches, sliced into wedges
- 2–3 plums, sliced into wedges
- 1/3 cup granulated sugar, plus extra for sprinkling
- 1.5 tbsp cornstarch
- 1 tbsp fresh lemon juice
- 1/4 tsp cinnamon
- Pinch of salt
- 1 egg, beaten, for egg wash
- 1 tbsp turbinado or coarse sugar
- Optional: fresh basil, torn, for serving
Instructions
- Preheat oven to 400°F. Roll chilled pie dough into a rough 12-inch circle on parchment paper.
- Toss peaches and plums with sugar, cornstarch, lemon juice, cinnamon, and salt in a bowl.
- Arrange the fruit in the center of the dough, leaving a 2-inch border. Fold the edges up and over the fruit, pleating as you go — it doesn’t need to be neat.
- Brush the crust with egg wash and sprinkle with turbinado sugar.
- Bake 35–40 minutes until the crust is deep golden and the fruit is bubbling. Cool 15 minutes before slicing. Top with torn basil if using.
Why a galette beats a pie — and how to make it foolproof
A peach plum galette is essentially a free-form pie without the pan, and that’s exactly what makes it so forgiving. There’s no crimped edge to get right, no lattice to weave, no worry about the crust shrinking away from a pan’s edges. You roll the dough, pile on the fruit, and fold the edges up rustically. Imperfection is part of the design — a slightly uneven fold looks intentional and homemade rather than sloppy.
The combination of peaches and plums works because plums bring a tartness that balances the sweetness of ripe peaches, and their skins add a slightly deeper color and flavor to the filling as they cook down. Cornstarch is the key to keeping the filling from turning soupy — it thickens the released fruit juices into something closer to jam, so the galette holds together when sliced instead of sliding apart.
The technique in this peach plum galette works for nearly any stone fruit or berry combination throughout summer: apricots and cherries, nectarines alone, or a mix of whatever’s ripest that week. Once you’ve made one, you’ll find yourself reaching for this method any time fruit needs using before it turns. It’s also genuinely wonderful served with a scoop of vanilla ice cream while still a little warm from the oven.
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