#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! =)

Saying Goodbye

Early this morning (12:30a), I said goodbye to our family pet. He passed peacefully on his own after breathing difficulties surfaced along with a lack of appetite which had developed suddenly. He was diagnosed with lymphoma. His name is Boodie and he was shy of his 16th year by 2.5 months. He was a well taken care of, loved, and adored cat. He was easy going and he brought many smiles to our faces. He will be greatly missed.


RIP Boodie "Toodie" David: 9/16/1996 - 6/28/2012

April 2012

Life can bring ME #lemons - I L-L-Love them! #Benefits

We visit with our friend Vlada Vladic of Cooking and Kids. She lives in Temecula’s Wine Country where lemon and orange trees are everywhere!  On a Friday in February, my son had the opportunity to pick some lemons from her “orchard” to take home.

We drink a lot of water in our home so having sliced lemons on hand is ideal. There’s nothing like fresh picked lemons!!

The benefits of lemons are endless. You can find many resources online that address this but to share a few of my favorites: 1) For starters, the taste alone is enough to add to water daily. Feel free to drink to your delight. 2) It serves as a diuretic. 3) High levels of Vitamin C. 4) Low in fat and cholesterol. Great as a seasoning on seafood and salads. 5) Finally, it helps prevent and perhaps even ‘cures’ many ailments such as sore throat, constipation, the common cold, nausea, heartburn; it boosts functionality of your liver and aids in the lowering of blood pressure.  Drink up!  Eat Well, Live Well.

I should mention that Vlada shared with me that her two children (ages 8, 6) pick bags of lemons and take them in a wagon to sell to the neighbors. A bag holds about 10 large lemons. The kids sell each bag of lemons for $1.50. For her, the most important part of her children selling the lemons is so that they learn how hard it is to earn money, so that they can contribute to the family (even in the smallest way) and they put aside some money for their summer trip. In addition, a small portion of what they earn is donated to whomever they wish to help. As you can imagine they don’t earn much, however, they do learn a lot while doing this.  

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Choose, eat, and live well! =)

Stuffed Flounder and Rice

Using: fish and prepared veggies of your choice

Ingredients:

1/4 cup EVOO

2 Garlic cloves, minced (or finely chopped)

1/4 cup diced Onions

1/2 cup shredded Carrots

1 shredded Zucchini

1/2 cup chopped Mushrooms

1/4 cup slivered Almonds 

1/4 cup Panko bread crumbs

Cooked rice of your choice (Jasmine, Basmati, Long Grain or Brown)

Wild-Caught Flounder (or wild-caught fish of your choice)

2 tbsp Butter or 2 tbsp EVOO

1 tbsp Lemon juice

1/4 tsp Salt & pepper
1/2 tsp dried parsley

Directions:

1. Sauté onions and garlic in EVOO ‘til translucent, add carrots then zucchini. Add mushrooms; slivered almonds. 

2. While all is cooking, prepare your rice separately. 

3. Add bread crumbs to veggie mix and season to your taste. Remove ‘stuffing’ from pan. 

4. Season flounder with salt, pepper and lemon and gently roll the stuffing inside the fish (have toothpicks ready) and brown on medium-low heat on the stove top. 

5. If any stuffing remains, toss with rice adding a splash of lemon juice. After fish is cooked through, remove and keep warm while preparing a sauce in the hot pan with evoo or butter and seasoning of your choice. You can use white wine and lemon juice as well. Get creative – it’s fun and rewarding! Buon appetite!!

Choose, eat, and live well! =)