Chetwyn Farm's April Newsletter

Published: Thu, 04/30/26

Updated: Thu, 04/30/26

April News from Chetwyn

Mark your calendars, because before any farm news, we wanted to let you know that Chetwyn Farm will be back at the Hayward farmers market on May 2nd! Woo hoo! We are so excited to be back and to be able to catch up with all of you!

Our delicious green-skinned organic Bacon and Zutano avocados will be at the stand, as well as organic Meyer lemons and even some of the most delicious asparagus you have ever had. As you can see, we are happy to be back! Fuerte Avocados will be making a showing in the next few weeks as well, so check out our calendar on the website so you can know what we are bringing each week.

OUR MARKET SCHEDULE

And the grass keeps growing...

As for farm news, whether rain or sun, it is weeding weather every day. We are either hand weeding, whip-whacking, or Anna is out mowing with her new favorite farm helper, Moe, the Mowrator. He is a remote-controlled, 4-wheel-drive, little guy (weighs 150 lbs) who can go up the hills, through the grove, and mow the road all with Anna just walking behind controlling him. Since Anna is not a video game player, it took a bit for her to get used to the controls and a lot of laughter as she would lean to the side to turn (Moe would continue straight) or panic if a dog was in the way (she quickly learned if you take your fingers off the controller, Moe stops immediately) and a lot of talking herself through all the commands (forward, okay now back, now turn left….).

But things are going smoothly now, and Moe is a huge help with keeping weeds low! And Anna still talks to herself to guide him. (You can see from the photo that the herd was a bit wary of Moe at first.)

Buzzing bloom!

The trees not only are ready to be harvested, they are also putting out their blooms. Avocado blooms are tiny and fragrant and VERY popular with insects. Enjoy the photos of some of them. It is sure a blessing to be organic and see what an amazing variety of insects there are in this little corner of the Earth.

Tart and Tasty Lemon Curd

As the days get longer our hens start laying more eggs, and we start getting creative with using them. A real treat for our family is to make lemon curd with our Chetwyn farm organic lemons, that we will be bringing on Saturday, and some eggs fresh from the nest boxes. This is a simple recipe that only takes a total of 15 minutes.

Gather the ingredients:

¾ cup fresh lemon juice

¾ cup white sugar

½ cup unsalted butter, cubed

3 large eggs

1 tablespoon grated lemon zest

Commence the recipe:

-Combine lemon juice, sugar, eggs and lemon zest in a saucepan.

-Cook over medium-low heat. Be sure to whisk it constantly so that the eggs don’t curdle. Keep whisking until the mixture thickens up and bubbles start to rise to the surface, about 5 minutes.

-Take the saucepan off the heat and transfer the lemon curd to a large bowl. If you place a piece of plastic wrap on the top it will prevent a skin from forming. As the curd cools it will thicken more.

-Use as soon as it cools down or you can store the curd in the refrigerator for a month, or in the freezer for a year.

-The curd feels like spring on a plate to us, so enjoy!

Have an amazing rest of your April and see you on the 2nd.

Warmly,

Dave and Anna

Chetwyn Farm

26048 Fairview Ave
Hayward CA 94542
US

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