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Ed Coombs

Viewing entries posted in 2015

Late Summer Harvest & Organic Red Onions

Posted by Ed Coombs on September 17, 2015 | 0 comment(s)

Bio 1The weather is starting to change across the country, and we are seeing some seasonal vegetables here at Entrada. Seasonal favorites broccoli and cauliflower are being sent out with the standard bell peppers, onions, garlic, shallots, and zucchini. Mangos have also been in season, so those have been sent out a few times this past month, along with the standard apples, oranges, and bananas.

Local farmers are starting to bring in late summer/early fall crops, and my bee keeping neighbor gave me 40 pounds of organic red onions. As that’s more onions that I can handle, so I decided to bring them to Entrada to share with the groups. These were harvested about a mile from base, in Santa Clara.

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Try It, You Might Like It!

Posted by Ed Coombs, Warehouse Coordinator on July 27, 2015 | 1 comment(s)

Ed Coombs 102Food is an integral part of wilderness life at Entrada. Clients cheer for restock and I’ve seen all manner of festivities take place on “Meat Night”. As variety is the spice of life, we try to incorporate this theme to break up the standards of Beans and Rice. We work closely with our produce supplier to provide seasonal fruits and vegetables to augment some of our standard items. Clients generally receive Bell Peppers, Onions, Zucchini, Garlic, Carrots, Salad, Bananas, Apples, and Oranges on restock days (Tuesday and Friday). Over the past year, we’ve had Kale, Brussel Sprouts, Asparagus, Cauliflower, Broccoli, Broccoflower, String beans, Yams, Beets, Shallots, Corn, Potatoes, Butternut Squash, and Yellow crook-neck Squash. For fruit, we’ve had Pineapples, Watermelon, Peaches, Nectarines, Mangos, and Apricots. I was able to personally go and pick the apricots from an organic orchard a ½ mile from our office.

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Special Holiday Meals in The Wilderness

Posted by Ed Coombs, Warehouse Coordinator on April 03, 2015 | 4 comment(s)

Ed In the wilderness, few things are more important than food.  Beyond the necessary calories to sustain life, food, and the preparation of meals, can become a substantial part of group culture.  It can be a time for clients to come together and work as one, or it can be a source of upset and difficulty as personalities and opinions come into conflict, and it happens every single day.  Groups look forward to and/or dread the question, “what are we making for dinner?”  Experience and memories are regularly served, along with beans and rice.

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