Nectarines and Peaches from the Little Farm – the taste cannot be compared to those from the market

If you have ever tasted fruit from the tree – you know the difference in taste from the pasty, cardboard, hard and tasteless fruit that is offered to us for purchase in supermarkets. Even organically grown fruit is put into cold storage and shipped – and it tastes awful compared to that which you pick from the tree and eat. We are so blessed to be able to do that. Here are pictures of our nectarines and peaches as well as some cucumbers I will be making into a salad later today.

Here is the Cucumber salad recipe – very simple:
Add sliced and peeled cucumbers to sliced red onion and chopped green onions, add rice vinegar mixed with some lemon juice and sugar to taste and mix all together. Great with sliced cold cuts! Enjoy!

Cucumbers little farm Peaches Little farm Nectarines Little farm

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Our Little Farm Produce – Cherries of the Rio Grande – yum! Also Surinam Cherries!

We grow multiple exotic fruits – one is this amazing cherry – Cherry of the Rio Grande – isn’t it beautiful? Tastes amazing too!

Cherries of the Rio grandeAnd here are Surinam cherries – an entirely different taste but also delicious!

Surinam Cherries of little farm


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Our newest workers at The Little Farm – four little boys! Don’t they look adorable?

I buy my Little Farm shirts and clothes for all our staff at the farm from Lands End – with logos and all. So our newest workers of course must have shirts as they get bigger! Here the four newest additions to the Little Farm workers are from right to left – clutching their piggybanks after receiving payment for doing all their farm chores – Jack, Jonah,Gabriel and Noah – are they cute or what??

Jack Jonah NOah Gabriel in Little Farm Shirts May 2015

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A great picture by photographer Ken Jacques – from the Los Angeles Business Journal Event – thanks Ken!

Ken took photographs at the event – and did such a great job! Here it is! Thanks Ken!

Larraine Segil Photo by Ken Jacques May 2015

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Easy mid week dinners – cooking with kids – salmon in your slow cooker

We love salmon and sometimes can get our grand-kids to eat it. Although their favorite is Teriyaki salmon ( basic grilled salmon under the broiler with a little lemon juice and Teriyaki sauce mixed together, and drizzled on top) – the recipe below is the one I make for my husband and myself.


Slow Cooker Salmon:


  • 1/2 cup dry white wine
  • 1 onion, sliced
  • 1 carrot, sliced
  • 1 rib celery, sliced
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 sprigs fresh dill
  • 4 salmon fillets (about 6 oz. each)Dill fresh


  1. Combine 2 cups cold water, wine, onion, carrot, celery, lemon juice, salt, pepper and fresh dill in slow cooker. Cover and cook on high for 20 minutes.
  2. Carefully lower salmon fillets into liquid. Pour in additional warm water, if needed, so that liquid just covers salmon. Cover, reduce heat to low; cook until salmon is light pink and firm, 35 to 40 minutes. Gently lift out and serve warm, or let cool, wrap in plastic and refrigerate.

This takes about the same time that it takes to make rice in a rice cooker – and with an easy salad made of mixed greens ( include chopped Kale with the spine taken out) along with grated carrots, feta cheese and baby tomatoes with a lemon olive oil dressing – you have a wonderfully light and low calorie dinner !

This could feed four but I make enough for Saturday lunch the next day if it is a Friday. Cold poached salmon is delicious! Serve with a low fat mayo mixed with a little mustard and cucumber relish mixed in. YUM!

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Chores for kids – a great way to grow up with responsibility!

Here is our eldest  (just turned 8) grandson taking out the garbage! He is very proud of himself. As I am of him. He badly wants a dog. And he has been promised one if he does his chores over the next year or so and proves he can be responsible. Then hopefully when there is a bit more room in his house ( they are pretty jammed for space right now) he hopes to get his dog.


Jack taking out trash doing chores

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Some gratifying events in the past week – how blessed I am ~

This past week there were two press mentions that made me very happy. See below. Los Angeles Business Journal picture with three close friends – thanks Ladies for making me feel so special and accompanying me to this event.

LA business Journal pic of LS


And a great article by reporter Carol Hymowitz – a truly ethical writer – in Bloomberg Business Week. Thanks to Maggie Wilderotter – the key figure in the article –  who was the fulcrum of so many of the wonderful things that have come to me in the past 8 years regarding board work and more.


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Slow Cooker Heaven – try this one! It is fast and easy – especially when cooking with kids

This is a good dish to serve with chicken or even as a dessert! I like it less spicy as an accompaniment and more spicy as dessert.


Cabbage Pear Apple Slow Cooker Casserole



  1. Layer the ingredients: Red cabbage, then salt & pepper; Apples or pears, onions & garlic, then the spices & brown sugar;keep layering this way until everything has been used up.
  2. Dot the top of the red cabbage with the butter and pour over the red wine vinegar.Season once more with salt & pepper and cook for 6 to 12 hours on High in the slow cooker, until everything has broken down, is soft and it is a rich red color.
  3. Serve as a dessert with gingersnap cookies or as a vegetable with a roast chicken instead of potatoes

Red Cabbage

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Scallops – my new favorite food! Low calorie, high protein and easy to cook – also when cooking with kids!

scallopsLarge scallops are delicious – whether in a salad or as a main course. Pair them with pine nuts, couscous and grapefruit or orange slices with a light lemony olive oil dressing and you have a dish fit for queens! ( Kings, Prince’s and Princesses too!) The recipe comes from Chef John Angelopulos in Los Angeles – and it is my favorite. Thank you John!

Scallop Citrus Salad ( per person)


  • Three large scallops
  • 1/2 cup of Israeli Couscous ( cooked)
  • 1/4 cup of peeled pitted slices of grapefruit or orange
  • 2 Tbsp of pine nuts – roasted slightly
  • 1 cup Mixed Greens
  • 6 black seedless grapes, halved
  • 2 Tbsp of Meyer Lemon juice
  • 1 Tbsp of Olive oil
  • Salt and Pepper to taste
  • Chopped Italian Parsley for garnish


  1. Saute the scallops until slightly browned on each side in a very hot pan – do not over cook.
  2. Place on a rectangular plate
  3. Mix the salad greens with the cooked couscous, grapes, pine nuts, dressing ( combined lemon juice and olive oil and seasonings) reserving some dressing to drizzle over the scallops.
  4. Arrange artfully with the citrus on the plate and serve!


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Sea Bass and Meyer Lemon and Cilantro – Cooking with kids!

In our area, Santa Monica Seafood is one of the best purveyors of sea food in Los Angeles. Fortunately AMAZON FRESH delivers products from there, directly to my home. I use AMAZON FRESH two to three times a week. It is a joy – and I wish I had it decades ago when I was a young, busy, working mom. Oh well – better late than never!

We love sea bass – and here is a simple recipe. Healthy too. Easy to cook – especially when cooking with kids! Did you know that  Sea bass is a deep-water fish that can live up to 50 years and grow to weigh over 200 pounds – it is NOT an endangered species. But large, unreported catches from illegal fishing of this valuable fish has made effective management difficult. In 2000, more than 16,000 tons of Chilean sea bass were legally harvested in the Antarctic management area. Estimates vary, but there may be up to twice that amount taken illegally. Some Chilean sea bass fisheries are managed in a responsible manner, but there are some areas where the species has been and continues to be overfished. All imports of Chilean sea bass have to be accompanied by a document verifying that the fish were caught legally. U.S. Customs and NOAA Fisheries regulations do not allow Chilean sea bass imports without this document and a valid dealer permit issued by NOAA. In addition, the United States works closely with Chile to ensure that Chilean sea bass imported from there has been legally caught and is properly documented. So enjoy!

Sea Bass with Meyer Lemon 


  • 1 lb of sea bass ( for two people)
  • 1 Meyer lemon
  • Sea Salt to taste
  • Olive oil to taste
  • Chopped cilantro ( 1/4 cup)Cilantro


  1. Place the sea bassinto a casserole ( shallow) and drizzle mayer lemon juice, olive oil and salt to taste over it. Revers the fish and make sure the liquids touch each spot but do not submerge the fish into the liquid as Sea Bass will release a lot of of its own juices.
  2. Bake in a 350 degree heated oven for 20 -30 minutes – the time depends on the thickness of the fish, the heat of your oven and how well done or rare you like your fish.
  3. Sprinkle chopped cilantro ( we grow our own) over the cooked fish and serve with brown rice. YUM!
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