Jalama Road Family Farmstand, Lompoc
Erin and Kenny Pata love butterbeans, and that’s a good thing. Their Jalama Road farmhouse, tucked into the rolling hills of San Julian Valley, is surrounded by 350 acres of the bean. Kenny and his brother, Richard, are the third generation of Patas to farm the land. In this modern day go-around, it’s 150 head of grass-fed Black Angus cattle and a little bean that’s making a big comeback. “Our butterbeans are freshly harvested and dried so that when cooked, the beans taste like a vegetable, not a starch, and they actually have a flavor,” says Erin Pata.
Earlier this year, Erin collaborated with friends to put up the Jalama Road Family Farmstand—a place to hawk their beans along with other produce and artisanal goods from their farming neighbors along Jalama Road and nearby Highway 1. The selection at the stand varies but often includes butterbeans, wild sage honey, canned jams, handcrafted goods, and beef. “This is the only place you can buy a cow and a purse at the same time,” says Erin.
Featured Recipe: Butterbean Hummus
- 1 pound butterbeans
- 1/4 cup tahini
- 1/4 cup lemon juice
- 2 tbsp chopped roasted garlic
- 1/4 olive oil
- 2 tsp cumin
- 2 tsp coriander
- 1/2 tsp cayenne pepper
- 1/2 tsp fresh black pepper
- 1 tsp salt
- 1 tsp salt
Soak beans overnight in eight cups of water. Boil until soft enough to squish with your fingers. Drain beans, and reserve one cup of liquid for thinning later. Place all the ingredients in a food processor, and pulse until smooth. Add some of the reserved liquid to thin the hummus to desired consistency. Serve as a spread or dip with bread or pita chips.