#BuenaLomaGardens - 1 year #anniversary - #Support your #localfarms

The purpose of this blog post is to showcase my recent visit to Buena Loma Gardens in Temecula, CA. I have hosted one article from a guest blogger and written two articles (my visit and cooking class) about this fantastic place. I believe after viewing the images, you'll want to make a trip if you're ever in the area. 

In this visit, I invited two moms with their children to meet my son and I at one of the best organic farms in the SW Riverside County region. 

You can find Buena Loma Gardens at 45485 Buena Loma Rd, Temecula CA 92590. They are open 7 days a week, 9a-5p. Call ahead to make sure: 951-694-5328. Ask for Elvie or Charlie. Please let them know you heard about them through Conveying Awareness with Jessica David.

Their location is about 15 miles or a 20 minute drive outside of the city. It is a beautiful, scenic and peaceful ride, too. If you have any worries, they'll be gone!

If you're going for the first time, give them a call and let them know how many in your family they should be expecting. Elvie may just prepare you a few samples to try. This day she shared with us raw kale salad in addition to slices of plum and white nectarine and blood orange and apple wedges. 


One of my friends' children is a vegetable lover. Here he is pictured enjoying the raw kale salad (below, left). This cutie patootie is eating the rest of the blood oranges. 

In the picture to the right, Elvie is giving us a quick demonstration on the 'dressing' she made for the raw kale salad. Ingredients: white distilled vinegar (about 2 cups), 1 tablespoon of powdered stevia extract and 1/2 tablespoon of fine sea salt. Mix well. Pour over fresh salad ingredients. 

On the cutting board is perslane, a succulent found in many people's yards commonly known as 'weeds.' Of the 13 people that visited this day, I believe there were 3 who added the perslane to their raw kale salad. I was one of the few. I knew it was safe to eat because they don't use any chemicals on and around their gardens plus Charlie chopped some up and ate them. I added them to my salad and found they were pretty bitter. I'm a savory and salty girl and I couldn't handle the taste so I tossed it into their compost bucket. But, it was worth a try! 


After sampling the produce, we were given an extensive tour of their gardens. In this image, a shiny red and silver twisted foil was strung from one end to the other to keep the birds away from the berries. Charlie said the birds stay away because they think it's fire. I've never seen something like that before and thought it was a pretty cool idea.  

Elvie said flowers should be planted in between and around the garden to aid in pollination. She planted zinnias. In between the flowers is a different plant (see the difference in the leaves?) - can you guess what it is? She said it is her first time planting it and wasn't sure what to expect as it grew. I will share the answer of what type of plant it is somewhere towards the end of the article.  

This tree is an almond tree (right). The 3 of us moms that came to visit never realized that almonds grew on large trees. Personally, I thought they grew from small bushes like you find blueberries on. She opened up one of the almonds to see if they were ripe. We learned that they need another month or two before they'll be ready. It was an experience. She used her teeth to cut through the outer skin and then was able to peel back the center to reveal the almond in the middle.  

The following are several images from the walk around the gardens. I caught the kids talking about wanting to explore some areas that were off limits to small children due to pots and thorns. 

I think these two images are pretty with all the various flowers. Though the yard was somewhat hilly (side note: don't wear open toed shoes unless you want dirty feet upon leaving), the gardens offered a nice reprieve from the hot summer temps. 

 
To your left is an image of the children asking for seconds for dehydrated apple slices with cinnamon. I'd love for Charlie to build me a miniature version of their 'natural' dehydrator or green house so that I could use it in the triple digits where I reside now. 

To the right are super duper cactus. Salsa con nopales anyone?

Pictured here is Elvie speaking to two of the moms about various produce being beneficial to diabetics. She said she has diabetes but has been able to control her health through eating more fruits and vegetables and walking daily. Then there's the satisfaction of growing your own and reaping the rewards of a good harvest, too, that will benefit anyone regardless of health concern. 

After the tour, we shopped for produce. Most everyone spent about $30 though one spent less than $10 for her huge haul of veggies!! Even thirty dollars is an excellent cost for the amount of locally grown, harvested organic produce. We learned about the benefits of jujubes while we were there and everyone took home some to bring to their husbands ($8 a pound). Elvie also made two kinds of fruit leather ($2.50 per sheet) and asian mulberries ($8 a pound). Other produce was about $2 a pound. Kale is always picked fresh upon ordering. The plant pictured next to the zinnias was chia! 

Pictured here is two happy shoppers. The mom picked up 5 sheets of the fruit leather along with some other produce. 

The kids are enjoying their fruit leather and sitting nicely next to one another on the hammock.  

Pictured is me and a great friend. It was wonderful to see and spend time with her over this mini-vacation to Southern California. 

The image to the right is my son chatting with Elvie about something very important - the lessons in life - learning - by asking questions. Keep seeking the answers. There is growth in learning. 

Not pictured - the other mom (wearing her baby in an image above) I haven't seen in person since her family transferred to TN 3 years ago. They just got back and my visit to Southern California was right on time. After the tour of the gardens, my son and I had dinner with her family. She made a rendition of Elvie's raw kale salad. It was delicious!

I hope you get a chance to tour these gardens and best of all, meet two lovely people who have a passion for eating your way to wellness. Did you see that I shared the answer to the question about what plant is beside the zinnias in one of the paragraphs above? Go back and check. It's there! 

Recipe for the raw kale salad, ingredients: kale, daikon radish, red onions, tomatoes, and cucumbers. Chop all ingredients to the size of your taste. Add the vinaigrette (white distilled vinegar, sea salt, and stevia) to the salad. Refrigerate. Eat! Add perslane if you dare! Oh, but do make sure it's been grown without chemicals. 

When you drop by, be sure to mention that Jessica David of Conveying Awareness sent you. Elvie and Charlie will take care of you. When you leave, your heart will be swelled from their love and generosity. When you return, you'll feel like family and will want to stay and hang out. Bring a book and some conversation. Best of all - Relax! 

Choose, eat, and live well! =)

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Update 7/13: After reading this blog post, my friend's family decided to take a trip out to the gardens in which they drove about 45 miles from their home. She messaged me with an image from their shopping trip spending $45 which included 3 of the fruit leathers and all this that you see below!  She has a family of 4. She said they spent two hours with Elvie and Charlie and were able to tour their property too! (If you'd like the opportunity to tour their property, be sure to mention my blog when you visit.)

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Choose, eat, and live well! =)

#Recipes compliments of #BuenaLomaGardens

Here is a quick way to make salsa and guacamole. And you'll see from the images, you don't need a fancy blender! I spent an afternoon with Elvie from Buena Loma Gardens where she showed me some quick recipes using whole foods!


For the salsa base: fresh squeezed lemon juice about 1/4 cup, 1/2 of a large white onion, 5 medium tomatoes, 3 cloves of garlic and one pepper (choose your desired heat level). Blend but not 'til smooth. 

Pour into a bowl and add 1/2 cup fresh cilantro. Stir. Salsa is ready!




Guacamole: Prepare 6 avocados, pour 1/2 cup of salsa and mix. 

For another healthy, easy dish - roasted organic vegetables (eggplant, bell peppers, onions, tomatoes, and zucchini). We grilled them with sea salt. Yep - that's it. No oils! 



We served the salsa and guacamole with organic blue corn chips and the roasted veggies with a side of basmati rice. Simple, nutritious, and delicious! 

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Thank you very much for your generosity in helping to offset the costs of website upkeep, so that I can keep sharing wellness resources with my community and beyond.

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Choose, eat, and live well! =)

Cucumber Appetizer

As I previously mentioned, I would be creating a separate post on an 'appetizer' I sampled at Buena Loma Gardens. 

I call it an appetizer because it surely would be a great dish to serve at a dinner party or other event where finger foods are ideal.

Ingredients needed:
Asian cucumbers
Cream cheese
Tomato pesto
Baked kale

Slice cucumbers at an angle. Add a dollop of cream cheese and spread evenly on top of cucumbers. Add tomato pesto on top of cream cheese and then sprinkle baked kale. 

Buon Appetito!

How to make tomato pesto: Sun dry your tomatoes or dehydrate. Place the dehydrated tomatoes in a food processor (or vitamix), olive oil (the amount should be equal to the amount of tomatoes you used - not too soupy but not too thick), oregano and other Italian herbs, and garlic salt (or fresh minced garlic). Optional: add roasted peppers. Make a big batch and freeze extras.

Baked kale: Remove stems, add olive oil, salt, and garlic to the kale and bake at 275 degrees for 30-40 minutes. You can add the tomato pesto before baking or once it's already out. 

It is a superb dish. I hope you'll try it! 

Choose, eat, and live well! =)

Buena Loma Gardens - Baked Kale and Salsa con Nopales

My friend asked me to publish the article she wrote on her trip to Buena Loma Gardens and share it on my blog, which published on July 4th, 2012. In her article, she plugged a local farmer, Charlie, and his wife, Elvie. It was a win-win situation: I got to share a gem and it peaked my interest to visit myself! . 

After my son and I went blueberry picking, we took a nice ride out to the other side of Temecula - about a 25 minute drive from the Temecula Blueberry Co. It was a scenic ride. I have lived here for 4 years and haven't even scratched the surface of what Temecula has to offer! In my friend's article (already linked above), she said she got lost but found some signs to Buena Loma Gardens (below) and thought, why not?! So I ventured the same route and this is what I found, too: 

Before my visit, I had contacted Elvie and Charlie to inform them that I would publish Elisa's article on my blog and would keep them in the loop about the amount of hits her article generated. I informed them that I would be bringing my son to see them and learn more about their farm. 

Believe it or not, we spent 2 hours there! When we first arrived, a family was there purchasing produce and another customer showed up after us. I met Charlie first. I introduced myself and then he went to get Elvie. She came out a few minutes later with a tray full of yummy snacks. She gave all of us a few food demonstrations on how to make flavorful combinations. One of the demonstrations and samples she offered us was kale baked with EVOO, garlic, salt, and her tomato pesto. She added the kale to slices of fresh avocado. It was delicious. I love both kale and avocados but I would not have thought to put them together at least not in the manner that she showed us!

She also showed us another nutritious snack using Asian cucumbers but this one is worthy of a separate post or read it here. Below is a picture of Salsa con Nopales. I inquired about the uses of nopales and she brought out the salsa along with some tortilla chips to dip and it offered a fresh taste with a slight crunch. I grew up in south Texas and many of my friends' families prepared and ate nopales. I am open to trying every fruit and vegetable so when I had the salsa it seemed like a familiar taste. I am sure I've had this before as a kid many moons ago. 


I was given a personal tour of their garden and I lost count on the varieties of fruits and vegetables that they grew. If I had to take a guess ... probably 30-40 different plants! Charlie spoke to me about his vast knowledge on composting and organic gardening. The information I learned, I hope I can remember when I start next season (and for the very first time!) gardening in soil. Charlie said I could email him for support and gain the know-hows to keep a beautiful and fruitful garden. (Until that times comes, I will be gardening through the use of the Tower Garden by Juice Plus+ (aeroponic gardening). 

Both Charlie and Elvie spoke about their passion in educating the public about healthy eating and helping people to see how easy and affordable it really is to eat well never compromising on taste. They said it goes beyond just eating healthy - it is a way of life! I couldn't agree more! 

We spent $12 and I came home with 8 Kara Kara tangerines, 8 Ana apples, 3 nopales, some cayenne peppers, her organic dried seasonings, 1/2 pound of dried persimmons, 8 white nectarines, 10 bunches of kale (freshly picked from the garden), 3 Asian cucumbers, and a sample of her tomato pesto. 

The hospitality and friendliness of Charlie and Elvie is inviting and makes you feel comfortable as soon as you get out of your car. That's probably why we stayed so long! My son enjoyed playing in the dirt while I got to take in some new recipes. When it was time to go, he wanted to stay and hang out. That's a good sign if anyone knows how a 3 year old can be.

Fresh kale before baking. 

Since our visit, my son has thoroughly enjoyed the dried persimmons. We've eaten all the nectarines, and most of the tangerines along with most of the apples. I baked the kale using half (5 bunches). The best way to make the kale is to bake at 275 degrees for 30 minutes. Longer at lower temperatures is better than quicker at higher temps - well, unless you're using the hot California sun. For example, drying persimmons in the sun takes about 8 hours but in a dehydrator, it is about 24 hours. 

I may remove the stems next time for better crisping. 

Enough about my visit. Have you gone yet? If you haven't read the other post yet, they're open 7 days a week from 9a - 7p or by special arrangement (always call first). Ask Elvie to show you some food combinations when you stop through and please do not forget to tell her that you learned about her through the Conveying Awareness' blog. 

Choose, eat, and live well! =)

#BuenaLomaGardens: A Hidden Treasure in #Temecula, Ca

This week is Support Small (& Local) Businesses Week (July 1-7) and I have a special place to share with you by way of my friend who visited Buena Loma Gardens for the first time just a couple weeks ago.  She has given me permission to share her story with you. 

About 2 weeks ago I packed up the kids for a hike to the Santa Margarita Trail in Fallbrook, Ca.  I had a general idea of where I was going but was relying on my cell phone for directions.  As luck would have it, I missed a turn and found myself in a rural part of town with no cell reception.  I was getting ready to turn back when I spotted a sign for Buena Loma Farms.  I was intrigued by what I might find so I followed the signs to a small stand on the side of the road.  Actually, it was the home of Charlie and Elvie Colabella.

Immediately, Charlie came out to greet us and had us sampling fruit.  We had the sweetest oranges and the most delicious grapefruit, apples and blood oranges.  We also tried sweet Gloria Gold limes which Elvie called 'magic' lemons.  I think she called them magic because they looked like lemons but actually had a mild taste without the tartness of a regular lemon.  

Charlie and his wife, Elvie eagerly gave us a tour of the gardens.   We saw the many varieties of fruits and vegetables that were growing on the farm.  The kids were also allowed to help Charlie pick blackberries, while I hand selected kale straight from the garden.  

Charlie and Elvie developed the land over 16 years ago and just one month ago started selling to the public.  All their fruits and vegetables are organically grown, using a homemade fertilizer and are hand cultivated.   Charlie has a special interest in educating the public on home gardening and composting.  

We eventually made it to the Santa Margarita Trail, but the best part of the day was discovering Buena Loma Gardens, meeting Charlie and Elvie and tasting some wonderful produce.

If you visit in the next few weeks you will be treated to eggplants, peppers, tomatoes, melons, Italian heirloom squash (known as Marianna Di Chioggia), kabocha squash, apples, persian mulberries and figs.  Personally, I’ll be back in about a week for the Persian mulberries.  

Since my last visit, Elvie has created a picnic seating area for visitors to sit and enjoy the serenity of the gardens.  Visitors are also welcome to bring their own picnic lunches.

Buena Loma Gardens is a 20 minute drive from Rancho California and the 15 Freeway in Temecula.   They are located at: 45485 Buena Loma Road, Temecula, CA 92590.  Their summer hours are 9:00 a.m. to 7:00 p.m. Monday through Sunday or otherwise by special arrangement.  If you have any questions, you may contact Elvie at egcolabella@verizon.net or at (951) 694-5328.   ~ Elisa DeCristo, Murrieta, CA

When you stop in be sure to tell Charlie and Elvie that you learned about them through Conveying Awareness. This helps them know that their efforts at networking are reaching many.  Thank you!

Update on 7/6/12: I, Jessica with Conveying Awareness, visited Buena Loma Gardens on the 4th of July and I will be blogging about my experience and some recipes that Elvie shared with me that I made the days following my visit.  

Choose, eat, and live well! =)