Sunday, November 29, 2015

That Moment When....

That moment when you realize your sister got a bigger portion....

Wednesday, November 18, 2015

Our Farmstay Is Open!

We've worked hard to have our family unit open by the holidays, and we're excited to finally announce it to the world. With two bedrooms, a hot tub tucked into the trees, a full kitchen a private picket-fenced back garden with a miniature chicken enclosure to interact with our friendly chickens, there's something for everyone to enjoy! Close to golf, hot air ballooning, wine country (Roadrunner Winery is almost walking distance.), Temecula's awesome Saturday Farmers' Market, Fallbrook's artful boutiques and street tacos. Book for a night or more, there's no minimum number of nights. To learn more, click here.
Here's the link to our reservation form with prices and availability: click here

Ruby Grapefruit Today!

We're excited to finally get back into harvesting citrus! This week's CSA boxes all have the delicious Ruby Grapefruit. They make a great juice, a tangy marmalade, and a tasty sorbet, and their skins can be candied.

Grapefruit/Strawberry Sorbet

This is a super simple deal. I did a book signing/cooking class at Sur La Table a few years ago, and this cooking store has an amazing little ice cream maker that is worth taking a look at.
What I thought was cool about it, besides the cheap price, is that is doesn't require salt and is so quiet you can have it going while you and your guests enjoy your main course. How many times have I had to haul my stupid Wal-Mart ice cream maker into the barn so I didn't have to listen to it while I enjoyed my meal? Here's the solution to that! This one is quite an improvement, for around $50.
* 3 cups strained grapefruit juice
* 3 tablespoons vodka
* 3/4 cup simple syrup (1/2 cup sugar cooked with 1/3 cup water until clear)
* cup of frozen strawberries or blackberries, pureed with the grapefruit juice (I use a vitamix; but a Cuisinart will work, too)
Mix the juice, vodka and simple syrup. Place the mixture into an ice cream mixer, and freeze according to manufacturer's directions. Serve at once or transfer to a freezer container and freeze until ready to serve. To serve, hollow out grapefruit halves, fill with sorbet, garnish with a berry, and serve.

Tuesday, November 3, 2015

Whipped Pumpkin Honey Butter

This Whipped Cinnamon Pumpkin Honey Butter is perfect for spreading on fresh baked rolls and is perfect for any fall event!:

Tell me that isn't a thing of beauty? With pumpkins everywhere, we all have to ask what to do with them in the kitchen besides carving jack-o-lanterns, always what seems to me to be a waste. Here's another super simple recipe with impressive results! To get the full affect, I admit you need the little squirt attachment so that you can have the swirled look in the photo. I found mine at Michael's.
Recipe and directions

Peanut Butter Pumpkin Fudge

An easy and well received fudge for the Thanksgiving Holidays!
 Here's the link:Recipe and directions
Easy No-Fail Peanut Butter Pumpkin Fudge has only 5 ingredients and is the perfect fudge for the holidays!

Pumpkin Smoothies from Amy's Healthy Baking

I love this recipe because it's so easy! I'm not into soy milk, myself, but I didn't want to change Amy's recipe so here it is in it's original format. It's awesome! We'll have pumpkin/winter squash in our boxes for a while now, so here's a use for them if you're not planning on making pumpkin pie.

 Skinny Pumpkin Pie Smoothie

Makes 1 smoothie

Skinny Pumpkin Pie Smoothie -- I'm SO obsessed! It tastes exactly like the pie & is only 75 calories!: Produce

1/16 tsp Ginger, ground
1/4 cup Pumpkin puree


5/8 cup Soy milk, nonfat or light

Baking & Spices

1/4 tsp Cinnamon, ground
1/16 tsp Nutmeg, ground


1 1/2 cup Ice cubes


1 tsp Truvia                     

Wednesday, September 16, 2015

Harvest Shot for September 15-16, 2015

Greetings from Morning Song!
You'll notice we're harvesting our guavas this week at last! This is the first week of harvest as they're just coming in. Leave on counter until they are slightly soft when pressed, much like you would an avocado. Some people enjoy the skin as I do, others cut long-wise and scoop the delicious flesh out as you would a melon.

I like them right out of hand, but have also sliced, frozen and used in smoothies. I also leave the skin on, and slice thin and include in salads. The skin has a minty kind of flavor when perfectly ripe.

Tuesday, July 21, 2015

All Natural GMO's? Yikes!

This morning I received an urgent email from CCOF, (California Certified Organic Farmers), our certifying agency. Maybe I'm overreacting, but it seems like if this passed at the Federal level, it would pretty much be game over for those that oppose consuming GMO food. Here it is:

Dear CCOF Member,
We need your help to stop a dangerous pro-GMO bill that undermines organic agriculture and the organic label!
On Thursday, the House of Representatives will vote on HR 1599, otherwise known as Deny Americans the Right to Know (DARK) Act (HR 1599).
What Does the DARK Act do?  This bill:
  • Stops states and counties from regulating GMO crops to protect organic farmers from GMO contamination. Organic standards prohibit the use of GMOs.
  • Undermines the organic label by allowing GMOs to be labeled as “natural,” which is a label with no regulatory meaning that causes unfair competition in the marketplace.
  • Halts all efforts to require GMO labeling.
Please call your U.S. Representative in Congress TODAY and urge them to stand up to GMO labeling!  
Dial 1-202-224-3121 and ask to be connected to your Representative's office.

Tuesday, July 14, 2015

Harvest Shot, July 14-15 2015

Everything in our boxes this week is identifiable except perhaps the sapotes, upper right in the photo image above. Like avocados, they need to soften after harvest; they will not soften on the tree. Like most subtropical fruit, they are best left unrefrigerated. Leave on your counter until they are slightly soft when pressed and then cut open as you would an avocado. The white, creamy flesh is delicious! Some people enjoy the skin, which is slightly bitter. Others scoop out the flesh and toss the very thin skin. You can also scoop out the flesh and freeze, and add to an ice cream recipe or smoothie. Enjoy!

Wednesday, July 1, 2015

Hawaii, Without The Ocean

As the crew arrived this morning to finish our Wednesday harvest and pack our CSA boxes for deliveries, more than one remarked that it doesn't feel like ordinary weather today. As in, "Hawaii without the ocean."  Unbelievably humid, the air is so heavy and still, the farm's normal tree-branch wind chimes have been silenced.  Farm cat leader, Samee, pictured above, has melted in the heat into his Not To Be Trespassed Spot. Such a friendly looking guy, surprisingly, he loses his stuff entirely if any other cat gets near the area in the farmhouse that he has carved out as His And Only His. Don't mistake that relaxed expression. He has no flexibility regarding his stated territorial rights. More than one guest here in our farmhouse has leaped out of bed, certain a cat was being eaten alive by a coyote, only to discover Samee expressing his displeasure at a fellow cat's unwelcome venture into his linened turf.

Tuesday, June 16, 2015

Cheese Making Class July 19!

Come on out to Morning Song Farm for our Mostly Mozzarella Class. We'll focus July's class on mozzarella and do a couple other very easy fresh cheeses to round out the class time . Limited class size so everyone can actually get their hands into their own cheese, rather than just watch us make it. Mozzarella is remarkably easy once you learn the pitfalls, and have made a few batches. The recipe we're using is the 30 minute version. The tough part is learning how to understand your cheese, how to knead it properly, drain it and what to look for to reach a beautiful stretch. We'll also make a  garlic ricotta spread, and an herbed queso fresco to round the day out. You may find that you'll discover a passion for cheese as we have here at Morning Song Farm. It's easier than you'd ever think! Take notes, and follow along with handouts and easy to follow recipes so that your success is insured when you repeat the steps at home. We'll talk about which milk to use, cultures, and why certified organic milk isn't your best choice.    Don't be afraid to bring your appetite, as we nibble throughout! Class starts at 9:00 with sampling freshly made cheeses as well as our just churned butter with bread,  muffins and coffee, while allowing you an opportunity to meet your fellow cheese loving adventurers! Get a chance to meet the farm’s beautiful Nigerian dairy goats at the end of the class, and pet our friendly herd. Bring a crunchy granola bar or two and you’ll be everyone’s best friend, especially Carl The Herd Leader who eats anything but really gets excited if it’s crunchy.
Tuition: Even if you are a much appreciated farm member, payment and reservations for our cheese classes need to be made here so that we can use the Meetup software to keep an accurate headcount.  Please, no impromptu arrivals. Our Mozzarella Class size is limited for a reason, we need to have firm reservations so we don't overbook. The pathway to the barn is rough and unpaved, so stash the stilettos or dress shoes; and opt for sneakers or boots for your cheese making day. 

To sign up or for more information:

Class fee: 65.00
Time: 9 a.m. to 12:00

Harvest Shot June 16-17 2015

We're excited to see the blackberries come in so well this year despite reduced watering. They are being picked dead ripe, so won't stay fresh for very long. Some years we've tried picking a little unripe, however what's true is that picking dead ripe insures full flavor. The downside is they don't last long! As the heat has arrived consistently now, this is the last week that we'll be growing sprouts for our CSA boxes. Please do pick up your boxes as soon as possible after our truck delivers so that your produce remains fresh. Hydrocooling is helpful if you've arrived late to discover wilted greens: dunk in a sink full of chilled water, shake and refrigerate. This is what restaurants do to insure crisp greens and works just as well in a home kitchen. We're at the tail end of our avo season, still plenty of fruit out there, but some of the skins are now not sporting cosmetic perfection. The trade-off is that a summer Southern Cal Hass has wonderfully high oil content and is fully flavored. Off-shore fruit is coming into the grocery isles and will look beautiful but not have the oil content that local avos have. Harvesting under ripe fruit maximizes production returns while shipping thousands of miles under refrigeration and then gassing on arrival to achieve an appearance of ripeness results in a beautiful looking fruit but often poor flavor and oil content.

Monday, June 15, 2015

The Price of Eggs

I recently read a review slamming another CSA's egg prices being just gouging the public and winced. The poor dear had no idea at all about the nefariousness of the chicken industry or the horrifying conditions her $3.00 a dozen egg laying chickens were living in.   As many of you know, we ONLY serve our CSA membership with eggs. There can only be one reason for that, and it's because it's not profitable for us. At $8.00 a dozen, I knew we were in the neighborhood of breaking even and I viewed my little chicken hobby (let's call it what it is) as a cool add-on service to my subscribers and a source of clean food for my family. I love the sound of my roosters in the morning, and count their morning calls as one of the assets of living rurally. Which makes me shake my head when I hear that HOA's  and city counsels consider the rooster's song or tiny flock hygiene issues as the main reason to disallow backyard chickens. Expand on that logic...just saying....and I think dogs should have been banned first. A well managed backyard flock of 2 or 3 chickens is a great source of bug management and a pleasure to watch and enjoy. A few decision-making folks ruin it for everyone by drafting and implementing rules that are not consistent across all considerations involved in the ownership and care of various pet species. Dogs but no chickens? Squacking stupid parrot that keeps saying the same thing...A ok, but my rooster gets a Chicken Ticket? Misinformed, I say! Draconian nonsense.

Anyway, sigh, our break even cost to provide eggs has inched up to a bit over $9.00 a dozen, so starting in July our egg price will reflect an increase to $9.00 a dozen. It didn't happen overnight, but it's time for me to raise my price. I know only a few people read my blog, so  we'll communicate directly with those that are affected by this price increase.

And word of caution: I know there are still $3.00 a dozen eggs out there, both in the grocery store and on Craigslist. I've done the math, the only way a small farmer can approach $3.00 is to work for free, or utilize free intern-type labor, feed the chickens crap, maximize feed ratio by slaughtering at 14-18 months, accept no rescues, slaughter all sick or injured hens at once, keep the miserable flock confined to cages and in an indoor facility where conditions can be optimized for egg production, and basically use up the hens' life by the time they are a year and a half old. But the eggs would be cheap.

To achieve $9 a dozen, we, too, will have to replenish our flock every 12 months. By reaching out to backyarders and selling the mature egg-laying flock while they are still laying production quantities of eggs, hens will find humane homes and we can offer $9 a dozen instead of $18 a dozen eggs to our CSA membership. By three years old, most hens will not be laying many eggs, by 18 months they will begin to taper off and the feed to egg ratio can not support even a $9 a dozen carton of eggs. Truth be told, like I said, the egg business is an ugly one and Americans have gotten accustomed to an almost free egg, but we weren't asking enough questions about how that was achieved. On a similar vein...I was delighted to hear recently that MacDonalds is suffering the consequences of folks beginning to ask questions and reeling from the unappetizing answers. There are always trade-offs. Sometimes those deals are kept hidden, but someone or something has to suffer when prices sink below the price of humane production.

Tuesday, June 9, 2015

Harvest Shot for June 9-19 2015

We had hoped that we'd get one more week out of the mulberry grove, but the sudden hot spell  vanquished all hope there. All the berries fell off on Sunday and the local bird/rabbit/squirrel population are having a berry fest field day. Best mulberries ever, this was a good season for us, as many years we've only gotten a week or two out of the grove. Next year, it will be even better as we learned a thing or two about mulberry management. We also discovered that rattlesnakes like to hang out in that part of the farm, and so next year us harvesters will be "chapped up" with rattlesnake protection, at least in the early weeks of picking when the snakes have gotten accustomed to having the grove to themselves.

Below is this week's large Garden N Grove box

The Spring Mix sprouts are these sprouted seeds:

  • Broccoli
  • Radish
  • Red Clover
  • Alfalfa

Tuesday, June 2, 2015

Feedback Request

Help us!

I’d love to have some feedback on a few rough spots in how we run our CSA administratively.

1.       For a few years now, we’ve relied on our Change Order link for add-on requests (like eggs, honey or juice oranges) as well as Credit Card updates, vacation skips, and subscription holds/cancellations.

We instituted the Change Order system a few years back so that I could spend days at a time working on the farm without having the rosters blow up in my face, as well as the ability to go on vacation. For many years I couldn’t do either, and eventually it caught up with me. Literally, I hadn’t gone on vacation for 10 years when Beth took over. I don’t handle rosters or roster changes at all now, adhering to the Change Order system is an important part of keeping communications current and rosters error-free. (And me sane.) Beth is a full time librarian and does a meticulous  job of keeping it all straight for us. She downloads the Change Orders every week and is totally on top of all this, leaving me to the occasional vacation and several-day farm projects without  avoidable roster goofs. As some of you know, I had to take a months-long sick leave earlier this year; had I not had this in place, we would have had quite a mess on our hands when I returned. Most folks that emailed my personal email accounts during that time period, weren’t acknowledged during my hospitalization. It doesn’t matter that a member SHOULD know how their farm works, because in the end, all the matters is that many don’t. How a farm works is the boring part of a CSA, and our Welcome Note is lengthy and boring, I'm told. :/  I'm hoping we can get the word out more effectively with some subscriber input. What can we do differently?

Here’s what I’m doing currently:
I blog about our Change Order system, I print out the link onto a Welcome Label on the first box picked up, I include how our farm works on our website and the individually emailed Welcome Note sent to each new subscriber.

Still, many participants send emails which are not always caught in time to be included in the roster for which the change/add-on/cancellation/vacation skip was intended. I’m reaching out to our CSA membership to ask how we might get the word out, so no subscriber’s needs are left unattended to. What can I do to differently? Feedback and suggestions would be greatly appreciated.

2.       Quarter System:
Our farm is run on the quarter system.
1st quarter is January-March
2nd quarter is April-June
3rd quarter is July-September
4th quarter is October-December

We assume our subscribers are continuing into each new quarter as a default, because most do.  This is no different than a gym membership or an apartment rental. Cancelling a subscription at the end of any quarter is easy: just use our Change Order link.(, click on CSA Boxes, Click on Change Order. Your cancellation is immediately acknowledged via automated email response, and we manually acknowledge it on the roster.  If anyone needs clarification, of course emailing us here makes sense.

3.       Vacation skips: We currently offer 2 vacation skip credits to Every Week subscribers, and ask that those that don’t order weekly, or need more than 2 weeks of vacations… allow us to donate their box to the homeless shelter we serve. We’d like to make this more generous, but ran into problems with biweekly subscription vacation skips causing roster/pick-up/miscommunications. Any thoughts on this would be appreciated.

4.       Billing:
 The traditional CSA model started in Japan, was based on a quarterly billing/commitment concept; which we started out doing many years ago…and we eventually added  monthly billing for those that needed/chose to have their quarterly CSA payments spaced out into each month. We start billing at the end of each month for the following month’s boxes, and usually end the billing process in the first week of the current month that we’re delivering in. Occasionally the billing takes longer when there are a lot of credit card declines, changes or new starts. Some farms manage to do this automatically, but when we tried the auto software it just didn’t work for us. Manual transactions take longer, but each account is reviewed and the transactions are manually done to assure accuracy. Even New Starts are entered manually from the order form; they are not instantly charged to the credit card provided. This allows for a review of the order and making sure that unusual requests/start dates/add-ons are properly billed for; avoiding refunds.

5.       Rosters: The roster at each drop point includes all participants of that drop point, whether they are picking up that week or not. The roster indicates a YES or NO by each person’s name. ALL means the subscriber is picking up every week, 2/4 means picking up in the 2nd and 4th week of that month, and 1/3/5 means picking up in the first, third and 5th (if there’s a fifth) of that month. 

6.       Signing off: It’s not a problem until it’s a problem: signing off that you have collected your box aids your volunteer host in tracking down an issue such as a missing box or a biweekly subscriber being on the wrong track.

7.       Recycling: About HALF our CSA membership does not return their boxes, which means our CSA’s landfill footprint is considerably more than it needs to be, and adds to the cost of running the farm unnecessarily. Please return your empties each week. Some participants are choosing to transfer the contents of their boxes directly into bags so that they don’t have to return the box at all.

We’d appreciate our subscribers’ feedback on how we might improve communication and ideas that might improve how we run our farm administratively. Please let us know!

Saturday, May 23, 2015

Spotted Goats and Head Butts

Quite a bit of ruckus going on in the goat barn this last week as Lulu, our gorgeous, spotted Nigerian goat was on the losing end of a tussle with a rattlesnake. We've had an unusual breed of rattlesnakes out here this year, many just don't rattle. It's like they're just too lazy to bother. Which is a bummer, because it's the distinctive sssshhhhhhh of the rattlesnake that alerts us of their presence. There was a couple years, about a decade ago...when the rattlesnakes on the farm were wildly aggressive; just exploding with rattles and hisses whenever someone came near. Those got thinned out pretty quickly because they alerted predators to their presence. Some locals are saying that the California rattlesnake has bred with other snakes and the current breed of rattlesnake is a hybrid. I'm hoping that's just folklore because a non-rattling, lazy but still venomous snake is pretty bad news.

Poor Lulu's face is swollen to the point she doesn't look like herself at all. We can debate this all day long, but Lulu (named after my girlfriend MaryAnn's daughter, Lulu) is really the prettiest Nigerian miniature dairy goat I have ever seen. She's goat-candy stunning. And her temperament is what all breeders look for in a goat; calm, friendly, gentle; yet with enough spunk and personality that hanging out with her is rewarding.

Her father, Carl The Criminal, was no help at all while Lulu recovered. In fact, annoyed that she wasn't playful or acting like herself, he actually head butted her. Way to go, dad. Nothing says I Love You like a headbutt.  Lance had to banish Carl from the inner part of the barn to protect Lulu. Rosie is Lulu's mom, and she cuddled with her sick daughter until Lance arrived to relieve her, which was interesting because they don't hang out together normally.  Lance is a bit protective of his goats, as anyone who has entered the inner sanctum of Lance's goat barn can attest to. Although Boo Boo is his favorite because he bottle fed her and she imprinted onto him as her "mother," Lance spends time with the whole herd and they eagerly look forward to his twice daily treat-laden visits. Boo boo gets the lion's share of treats, as her figure attests to. (She's not fat he says...she's big boned.) Whatever.  If he skips a visit, we can hear Carl yelling from the barn that the day isn't going well.  When the vet suggested Lulu not be left alone to increase her chances of survival, that left two choices. Lance could coax Lulu into the house and tarp an area for her to sleep, or Lance could sleep in the barn. Now, we've already established that Lance has no problem whatsoever with goats in the house, a former issue that we have agreed to cease discussing.  The arguments that goats can be house trained and that there's no difference between a house trained goat and a house trained dog are dog earred and tired.  But at it turns out, Lance chose to sleep in the barn because he didn't want to move Lulu and force her away from the herd when she was already stressed.

Into the barn we dragged cardboard boxes as a make-shift sleeping spot, and Lance set himself up for a crummy night of goat watching...and being watched. The herd had a perplexing time with this new cardboard wielding herd feature. As creatures of habit, Lance did not belong in the barn at 2 in the morning. They were alarmed by this development and stood around him staring and nibbling on his cardboard bed. As anyone who has woken up with a small child hovering above starring at them, it's definitely creepy to try to sleep while being stared at.

We're rooting for Lulu, and will keep you posted here!

Wednesday, May 20, 2015


Well, we have more honey than ever this year and think our mixed-pollination honey is the best sweetener out there. We still only offer our honey to our CSA members or Rare Fruit Farm Tour participants, as we don't ship yet. Here's the thing: it's not illegal to feed bees buckets of high fructose corn syrup, which unfortunately they love. They scoop that stuff right up, as if it's a competing hive's honey, which they view as a resourse. Like stumbling into a gold mine. So an unscrupulous beekeeper can "make" honey in a few days by feeding their hives garbage HFCS and then selling that nonsense as "honey."  I think that might be what's happening with honey coming from some third world countries. It's so cheap, and there's no oversight whatsoever. I think that might explain why honey doesn't taste like honey sometimes. Also, FYI...if your honey doesn't eventually crystallize, it can't be honey. Left on the shelf, pure honey will crystallize. Corn syrup doesn't. All you need to do to liquefy crystallized honey is run the jar under a bit of hot water. What's special about Morning Song Farm's honey is that we grow so many different things, the mix of flowering plants combines to make a unique, rich honey that can't be beat. We're lowering our price of our 12 ounce jar to just $12, delivered with your CSA box.

Saturday, March 21, 2015

Mulberry Season Has Arrived!

We're excited to see the start of 2015's Mulberry Season. For those who haven't yet tasted the wonders of a Pakistani Mulberry, this fruit is really special! Never disappointingly sour like a blackberry can be some years, the Pakistani Mulberry can even be enjoyed when completely unripe and green. Not that we pick them green, but I have found myself impatient for the ripe versions over the years and was surprised to discover they are totally tasty even green.

Wood Fired Pizza and Mozzarella Making Class March 29th!

Wednesday, March 4, 2015

You're Pre-Qualified for Slavery

I've always been fascinated with the sordid and bloody history of money, banking and lending. The
subject is a lot more swashbuckling that you might think. Riding rough-shod over women, children and the desperate wasn't uncommon among money-lenders of yore. Which is perhaps why, historically, money lenders would from time to time find themselves becoming the subject of retaliatory death squads. Here in the United States, up until...I don't know....yesterday.....I was under the impression that there were limits...called "usury laws," that reined in the outer limits of mafia-like rates being offered in polite company. Actually, I think the mafia would blush at this offer....Apparently those usury laws have been set aside if the flyer landing in a friend's mail box is any indication. It's the fine print that just astounds. For immediate service the addressee is encouraged to call LoanMe, because the lucky recipient of the flyer is "pre-approved" (yeah!) to receive a bank transfer in the amount of $2,600. How much is the fee and interest you ask? Sitting down? The interest rate is 199%, with an APR of 204.94%.  That's while banks are receiving fractionally secured funds from the Federal Reserve for close to 0%. Let's not let that get shuffled under the rug....Oh, and because there's zip sense here in expressing any restraint whatsoever...there's a $75 "loan fee," too. Ha ha,  because 204.94% isn't quite enough of a ROI, my friend. And the monthly payment you ask? $431.49 per month for 47 months. That's $20,280.03, before the "loan fee." The slavers at LoanMe can't just get crazy and throw the loan fee in? Guess not. So the total cost  for a $2,600 loan is $20,355.03.

You just can't make this stuff up.

--Farmer Donna

Wednesday, February 11, 2015

Harvest Shot, 2nd Week in February 2015

Here's the image for yesterday and today's harvest. The blood oranges have colored up nicely with the help of January's frosts. This doesn't happen every year for us, so it's always gratifying to see how amazingly red our Moro's become when Mother Nature cooperates.

Friday, January 9, 2015

Stealing My Fruit

So, it's just an ongoing issue out here on our farm. Really, the whole front 4 acres of the property is targeted regularly, by folks that genuinely do not think they are actually stealing when confronted. What is it about Morning Song Farm that otherwise normal looking people think it's "not stealing" when they park their vehicle, get out, swinging their harvest bucket at their side and help themselves to the farm's tree fruits? Someone maybe can help me out here, because it just confounds me. Truly, I remain incredulous.  I just confronted yet another thief...this one with his small child acting as accomplice. Really, you parental idiot? If I was a's  my face that this gentleman got confronted with...with pleasantries exchanged, to match the face. His response? He didn't "mean" to steal anything. Oh KAY I asked him, "You didn't MEAN to steal from us? So you ACCIDENTALLY fell out of your car, after parking your vehicle on my property with no intention whatsoever of stealing fruit,  accidentally grabbed your harvest bucket, accidentally reached into fruit trees, and accidentally harvested fruit that isn't yours. This brings "accidental" to a whole new level of incomprehension.