I always feel a bit like Forrest Gump when I open up my box of fruit and vegetables from Pauma Valley's Tierra Miguel Farm on a Tuesday morning. They may not be chocolates but they're sweet and fresh and you never know what you're going to get.

When we first moved to Valley Center we had visions of harvesting bushels of beans and crunching into our own homegrown carrots. Over the years we've done some of that, but more often than not, through busyness, laziness or procrastination, we've waited too long to dig out the weeds, plant the seeds and gopher-proof the garden.

And now that we've experienced a few seasons of Tierra Miguel's Community Supported Agriculture program (and I've not only conquered my fear of beets but learned to love them) I think I'm just going to let the weeds and gophers do their thing and enjoy the bounty from the farm down the road.

There's something about eating food that was grown in a way that enriches rather than depletes the soil, that hasn't been sprayed with chemicals to keep it "fresh" for months, and that hasn't been trucked across the country or flown across the world, that feels good as well as tastes good.

Greg Koch, co-owner of Escondido's Stone Brewing World Bistro and Gardens, feels the same way. "When I decided to open the restaurant I felt it was my moral imperative to learn about food -- to understand exactly what we were going to serve to the public. I personally believe in locally grown, naturally raised food. I think it's better to eat food that's in season. I use it for feeding myself -- why would I serve my honored guests at the restaurant anything I wouldn't serve myself?"

Health benefits and concerns about the environment motivate him to not only serve locally grown organic produce at the Stone Brewing Co., but to use a blend of biodiesel fuel in the trucks that deliver their beer . And it's why he's hosting "Pitch In," a benefit for the Tierra Miguel Foundation at the restaurant on March 3.

The words "community supported agriculture" could not be more appropriate. The Tierra Miguel Foundation is a 501(c)3 charitable organization and an 85-acre farm. It not only grows organic fruit and vegetables but offers workshops and a range of hands-on, educational programs for elementary school age children to postgraduate agriculture students. It also runs a weekly elective program for participants in an adolescent and teen pregnancy prevention program run by the Human Services department of the Indian Health Council. For adults in the community there are regular farm tours, potluck lunches and opportunities to learn about ecological landscaping, composting, native plants and "field to fork" cooking classes.

"We're so grateful to the Stone Brewing Co. for hosting this fundraiser," says Tierra Miguel farm manager Mil Krecu. "Because of their caring and involvement, hopefully we'll be able to generate more revenue so we can keep funding our programs."

I hope so too, but right now all I can think about are those garlicky potatoes roasting in my oven.

For more information on Tierra Miguel Foundation, go to tierramiguelfarm.org.

Valley Center resident Brigid Brett is a freelance columnist for the North County Times. Contact her at brigidbrett@aol.com.