We’re doing something a little differently for the first few columns of the year. We’re going for “Healthy in 2013.”
Our first in the series was Jan. 12 where we talked about the importance of eating healthy foods, especially as we get older. We talked about tossing out the bad foods in our kitchen and stocking up on the good, healthful foods. If you have a chance, you might go back and review a bit, and make sure you’re still on track.
This week, I have some great news. Our Good Health Guru Karen Schuppert has located a friendly, family-owned farm close to Napa. How great is that? At Hurley Farms, on 2083 Silverado Trail, we can buy fresh fruits and vegetables, as well as fresh eggs.
Kaci Smith, a close friend of the Hurley family, writing about the farm, notes that when you turn off of Silverado Trail onto Hurley Farms’ dirt road drive, “You are surrounded by vineyards, and fruit trees. The boutique vineyard is tended by Hurley Farms owner Sheri Hurley Larsen, Bob Larsen Sheri’s husband and her retired father Jerry. Sheri’s mother, Mary is also found in the kitchen and gardens working hard alongside her daughters, Sheri and Shelly and granddaughter, Jessica. Shelly takes care of running Hurley Farms’ website and marketing, and Jessica is in charge of production. Just a quick talk with Sheri and you’ll know without a doubt family is a top priority in her daily life.”
At their commercial agricultural kitchen, Smith writes, “Three generations of women stir, simmer, taste and pour local fruit jams and jellies during most days of the week.”
The 65 onsite fruit trees supply the fruit. Sheri Larsen also tends and cultivates onions, zucchinis, tomatoes, hot peppers, berries and greens. Wanting to produce vegetables year-round their experimental fall garden produce has been growing brassicas, lettuces, kohlrabi, chard and radicchio.
Hurley Farms is also home to 150 pasture-raised hens. Fresh eggs are sold at the farm and to a select few local restaurants. Nicki Zellar of the Pearl restaurant in Napa has been instrumental in supporting Hurley Farms by purchasing their eggs and produce.
Hurley Farms’ winter hours are Monday through Thursday, 11 a.m. to 5 p.m. Look for their hand-painted sign.
This story makes me nostalgic. It reminds me so much of my grandparents’ farm, with my grandmother in the kitchen canning and grandfather out tending the farm. Great memories. I can’t wait to visit Sheri at her farm.
Sheri has graciously offered to give us a tour on Wednesday, Feb. 27 at 10. Sheri can accommodate only 10 of us, so be sure and call early to make your reservation at 257-3683.
I thought you might like to try this recipe for the fresh mustard greens we’ll be purchasing at the farm. Remember to eat healthfully.
Spicy mustard greens
2 bunches of mustard greens, cleaned and chopped
1 onion, chopped
1 tsp. cumin seeds
3 cloves garlic, chopped
1/2 t red pepper flakes
1/2 Tbsp. balsamic vinegar
Sauté the onion in a little olive oil until soft. Add the cumin, garlic and red pepper flakes and sauté for another 2-3 minutes until fragrant. Add the mustard greens in bunches, allowing the greens to wilt before adding the next handful. Cover with a lid and let cook for 20-30 minutes. Add vinegar at the end. Taste for salt and pepper.
Take good care of one another and I’ll see you again in a couple of weeks.
Email Betty at firstname.lastname@example.org.