Seabreeze Organic Farm

We took the 5 year old's class, teachers and some parents to the organic farm where we get our CSA bag from. It was a brilliant day - there will soon be photos.
We toured the farm, then had a brilliant lunch of salad with edible flowers, pizza, sweet potatoes, quinoa cakes, fruit and cake. 
For the tour I put together a scavenger hunt booklet:

It featured all of the farm's amazing sights, sounds and smells. They looked for:

Vertical Farm Planters & Drip Irrigation

Strawberries

Purple Beans

Peach Trees

Edible flowers

Chickens and Eggs

Roosters

Ducks

Blaise (Icelandic horse)

Elsa (Nubian Goat)

Greenhouse

Straw bale house

Worm pile

Sprouts

Here's a link to the photos of the farm:

http://www.seabreezed.com/index.php/our-farm/photo-gallery

and a recipe for those Quinoa Cakes (they are gluten free folks!)

2 cups quinoa, 4 cups broth or stock, 1 c either shredded parmesan or other cheese, 2 cups finely chopped vegetables of any kind, 2 cups sauteed greens, 4 to 6 eggs, 2 T olive or coconut oil.

Cook quinoa in boiling broth for 2 min.  Reduce heat to simmer for 20 minutes until liquid is absorbed.  While that is cooking, saute greens until wilted in 2 T of olive or coconut oil.  Beat eggs in separate bowl.  When quinoa is cooked, place in a large mixing bowl.  Add cheese, chopped vegetables, wilted greens, and eggs. Mix thoroughly.  Add seasonings to taste.  Heat frypan to med/high heat.  Place large spoonfuls into the pan and shape into patties.  Cook for 5 minutes or until firm enough to flip.  Turn and cook 5 minutes or until done.  Don't make cakes too large.

Talley uses carrot tops, beet tops, tat soi, bok choi, etc for greens.

you should try to arrange a tour for the CSA you belong to - and if you don't belong to one - find one here:

http://www.localharvest.org