Someone once described farmer Eli Hofshi of Eli’s Farms as looking like an accountant. But the Fallbrook farmer looks as far from a numbers cruncher as you can get. And, his life experience is far from a staid life in front of a calculator.
Hofshi’s family has been farming for at least three generations. His dad, Reuben, owns Del Rey Packing House in Fallbrook and Eli worked for him for years, as well as for nearby ACW farms, where, as a young man, he picked up mechanical skills like welding which have served him well.
Today Eli’s Farms consists of 11 acres of land that Hofshi owns, as well as another 48 acres he leases, growing anywhere from 40 to 60 crops that range from lettuces and greens to berries and avocados. He also raises turkeys and chickens.
Like many local farms, Eli’s Farms isn’t certified organic, but he says he follows and even exceeds organic practices. “We use less pesticides if any than you can if you’re certified organic,” he claims. “And no herbicides.”
You can find Eli’s Farms at the UTC, El Cajon, City Heights, and Pt. Loma farmers markets. He also has a subscription CSA in San Diego County.
Kohlrabi
Kohlrabi
Hofshi has two varieties of this unusual veggie—green and purple. While they tend to remind people of turnips, they actually are reminiscent in flavor of broccoli stems or cabbage. In fact, the “kohl” of kohlrabi comes from the German for cabbage while “rabi” is Swiss German for turnip. You can also cook and eat the leaves. As for the bulbous vegetable, you can eat it raw or cooked. They’re delicious simmered in chicken stock and mashed with garlic into a pureé. Shred the raw bulb, let it drain, and make a slaw or add to a salad. $1.50 each, depending on size
Kohlrabi
Cauliflower
I was struck by the brilliant colors of Hofshi’s cauliflower: vibrant green and powerful orange (which, for some reason didn’t come across in the photos). Plus, he’s got one of my favorite vegetables, Romanesco cauliflower, which is also referred to as Romanesco broccoli. This odd chartreuse vegetable looks like it has little turrets growing out of its heart or is related to coral. It’s certainly a conversation starter, but more to the point, it’s delightfully tasty—as are the other cauliflowers. Cook any of them as you would conventional cauliflower, but you might want to take advantage of their unusual looks and simply roast the florets in a little olive oil, minced garlic, and parmesan cheese. Top with bread crumbs. $1.50 a pound
Kohlrabi
Eggs
If you enjoy eggs, your best bet is to buy them directly from a farmer instead of at the grocery store. The poultry is more likely to be fed and treated better and the eggs will be fresher—all of which contribute to great flavor. Hoshi raises both chickens and turkeys—and is now selling the eggs of both. You’ll find the turkey eggs about 40 percent larger than the chicken eggs and they’re also fertilized (not that you would notice). They have a slightly richer taste than chicken eggs and come at a bit richer price: $1 apiece—but they’re another great conversation piece—this time for brunch. The chicken eggs are $5 a dozen.
