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	<title>Oliveto Community &#187; Star Route Farms</title>
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		<title>Star Route Farms &#8211; Profile</title>
		<link>http://www.oliveto.com/ourcommunity/farmers/star-route-farms-profile</link>
		<comments>http://www.oliveto.com/ourcommunity/farmers/star-route-farms-profile#comments</comments>
		<pubDate>Sat, 07 Feb 2009 00:51:22 +0000</pubDate>
		<dc:creator>Bob Klein</dc:creator>
				<category><![CDATA[Farmers]]></category>
		<category><![CDATA[Star Route Farms]]></category>
		<category><![CDATA[profile]]></category>

		<guid isPermaLink="false">http://www.oliveto.com/ourcommunity/?p=202</guid>
		<description><![CDATA[<table width="100%" border="0" cellspacing="10" cellpadding="0">
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    <td width="9%"><a href="http://www.oliveto.com/ourcommunity/?cat=33"><img src="http://www.oliveto.com/ourcommunity/wp-content/uploads/2009/02/star_route_150.jpg" width="150" height="150" border="0" /></a></td>
    <td width="91%" valign="top"><p>Warren Weber moved out from Berkeley in the early seventies, after receiving his PhD. The job market was bad, so he thought he would try farming. They learned by doing it...</p>      
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<div class="Normal"><img class="alignnone size-full wp-image-203" title="star_route" src="http://www.oliveto.com/ourcommunity/wp-content/uploads/2009/02/star_route.jpg" alt="star_route" width="307" height="205" />   </p>
<h2 class="paragraph_style_1" style="padding-bottom: 0pt;">Established 1974</h2>
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<h3>Owner</h3>
<p>Warren Weber</p>
<p>Warren Weber moved out from Berkeley in the early seventies, after receiving his PhD.  The job market was bad, so he thought he would try farming.  They learned by doing it.</p>
<p>Chef Canales says Star Route Farms is &#8220;by far, ahead of everyone in terms of lettuces, frisée, and leafy salad greens.  They grow the way we cook.&#8221;</p>
<h3>Challenges</h3>
<p>In the late 90s, the organic food industry became national and global.  Market conditions changed.  The farm had to downsize, and change things up in response.</p>
<p>There are the ongoing challenges: weeds, pests, water, regulatory issues, etc.</p>
<h3>Principles</h3>
<p>Warren truly enjoys farming.  He says it is a natural and basic occupation. He gets satisfaction finding the correct balance between production and nature.  That’s what organic farming is all about.  He is grateful to be working in the Bay Area, where many people appreciate the importance of finding that balance.</p>
<h3>Practices</h3>
<p>They try to be attentive to what people really want.</p>
<p>They have been farming organically for a long time.</p>
<p>They have good employees and good customers.</p>
<p>Hopefully, the product speaks for itself.</p>
<h3>Length of relationship with Oliveto</h3>
<p>22 years</p>
<h3>Location</h3>
<p>40 acres in Bolinas and 20 acres in Coachella</p>
<h3>Crops</h3>
<p>Leafy greens.  Seasonal crops:  cucumbers, beets, squash, spring onions, garlic, leeks, cippolini, carrots, lettuce, chicories, herbs, artichokes, beans, broccoli, broccoli rabe, brussel sprouts, fennel, peas, turnips</p>
<h3>Organizations/ Certifications</h3>
<p>Star Route Farms is the oldest continuously certified organic grower in California, and Weber, has long been active in the organic industry as a past president of California Certified Organic Farmers (CCOF), co-founder of the Organic Farming Research Foundation (OFRF), president of Marin Organic, and past vice-president of Marin Agricultural Land Trust (MALT).  The farm is presently certified by Marin Organic Certified Agriculture.</p>
<h3>Distribution</h3>
<p>Many restaurants</p>
<p>Farmers’ markets</p>
<p>San Francisco Ferry Building &#8211; Saturdays</p>
<p>Marin Civic Center &#8211; Thursdays and Sundays</p>
<p>Website</p>
<p><a href="http://www.starroutefarms.com/">http://www.starroutefarms.com/</a></p>
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		<title>From the Field &#8211; Inaugural Post &#8211; Spring Has Sprung at the Oliveto Community</title>
		<link>http://www.oliveto.com/ourcommunity/farmers/from-the-field-spring-has-sprung</link>
		<comments>http://www.oliveto.com/ourcommunity/farmers/from-the-field-spring-has-sprung#comments</comments>
		<pubDate>Thu, 12 Mar 2009 03:31:50 +0000</pubDate>
		<dc:creator>Bob Klein</dc:creator>
				<category><![CDATA[-From the Field]]></category>
		<category><![CDATA[-Movies]]></category>
		<category><![CDATA[Catalan Farms]]></category>
		<category><![CDATA[Farmers]]></category>
		<category><![CDATA[Restaurant]]></category>
		<category><![CDATA[Star Route Farms]]></category>
		<category><![CDATA[Terra Firma Farm]]></category>
		<category><![CDATA[artichokes]]></category>
		<category><![CDATA[beets]]></category>
		<category><![CDATA[fava greens]]></category>
		<category><![CDATA[fennel]]></category>
		<category><![CDATA[green garlic]]></category>
		<category><![CDATA[kale]]></category>
		<category><![CDATA[spring]]></category>

		<guid isPermaLink="false">http://www.oliveto.com/ourcommunity/?p=929</guid>
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<a href="http://www.oliveto.com/ourcommunity/?p=929"><img src="http://www.oliveto.com/ourcommunity/wp-content/uploads/2009/03/catalan_film_150" width="150" height="150" border="0" /></a></td>
<td width="91%" valign="top"><p>From Catalan Farm in Hollister:

-Long stem purple artichokes that we will caramelize with garlic and mint
-Young baby fennel bulbs and cauliflower that will find their way into a special spring vegetable antipasto with pistachios and orange
-Young, tender fava greens...</p></td> 
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<p>It all happened over the last few days, spring just suddenly appeared after some much needed rain.<span>  We&#8217;ve been busy visiting our farmers &amp; had a chance to survey what&#8217;s currently sprouting at Catalan Farm this past Monday.  David Byron, one of our kitchen interns got a tour from Maria Catalan herself.</span></p>
<p><span><span id="more-929"></span></span></p>
<p><strong>FIELD NOTES FROM CHEF CANALES</strong></p>
<p>Here are some notes from Chef Canales on what we’re getting from our farmers, and how we’re preparing these gems for our menu.<span>  </span>These will be on the menu through the weekend.<span>  </span>It only gets better after that.<span>  </span></p>
<p>From <a href="http://www.oliveto.com/ourcommunity/farmers/catalan-farms-profile">Catalan Farm</a> in Hollister:<br />
-Long stem purple artichokes that we will caramelize with garlic and mint<br />
-Young baby fennel bulbs and cauliflower that will find their way into a special spring vegetable <em>antipasto</em> with pistachios and orange<br />
-Young, tender fava greens that we will transform into a creamy, delicate <em>sformatino</em></p>
<p>From <a href="http://www.oliveto.com/ourcommunity/farmers/terra-firma-farm-profile">Terra Firma Farm</a> in Winters:<br />
-Green garlic that will become a creamy accompaniment to crispy cakes made from local, spring Dungeness crab<br />
-Young carrots and leeks that will adorn the spring vegetable <em>antipasto</em><br />
-Young red and gold beets that will garnish chilled lacinato kale <em>rolletine</em></p>
<p>From Cannard Farm in Sonoma:<br />
-Sweet, tender lacinato kale will be blanched, chilled, and rolled into <em>rolletine</em> garnished with red and gold beets, pinenuts, and <em>vincotto</em><br />
-Fresh bay leaves will be threaded with mussels and <em>pancetta</em> and grilled<br />
-Cardoons will be fried, maybe by themselves or maybe with something else that appears!</p>
<p>From <a href="http://www.oliveto.com/ourcommunity/farmers/star-route-farms-profile">Star Route Farm</a> in Bolinas:<br />
-Wild nettles will become a pasta dough enveloping new potatoes and green garlic in a <em>ravioli</em> and finished with <a href="http://www.oliveto.com/ourcommunity/farmers/dickson-napa-ranch-profile">Dickson Regina olive oil</a><br />
-From Annabelle we have succulent and tender puntarelle that will be dressed traditionally with anchovy, garlic, lemon, and <em>parmesan</em></p>
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