Being born into a farming community was probably the beginning of Milijan Krecu’s relationship to and passion for food. After emigrating from what was formerly Yugoslavia in eastern Europe as a kid, he was in college at the University of California Santa Cruz when he discovered that everyone wasn’t experiencing the same joy and flavor from food that he’d grown up with.

“I realized not all food was as good as my mom’s after I went off to college. It motivated me to learn to grow, cook and share my love and appreciation for fresh, flavorful, wholesome food. Something I’ll be doing for the rest of my life,” he says.

Today, he’s the assistant property manager and farm adviser for the Leichtag Foundation’s Leichtag Commons agricultural property, where he manages a crew for repairs and works with the foundation’s farmers on pest management, quality control and other farming issues. The private and independent foundation works to support Jewish life in North County and Israel, fight poverty and advance self-sufficiency.

Krecu, 61, lives on the property in Encinitas with his wife, Leah (they have a 23-year-old daughter who lives in Georgia). He took some time to talk about his work with the foundation and farming, his successes and failures in organic farming, and how he got the nickname “the farmer chef.”


Q: Tell us about Leichtag Commons and its farm.

A: In 2012, the Leichtag Foundation purchased the former Paul Ecke Ranch in Encinitas. The goal for this 67.5‐acre agricultural property, now known as Leichtag Commons, is to create a physical platform for the advancement of supporting programs in Jerusalem, Israel; combating poverty and increasing self-sufficiency for residents of coastal North County; supporting Jewish life here and building strong connections and relationships between San Diego and Israel; and create a cultural and community resource for the San Diego region.

We host many events that are open to the public and other capacities include renting out greenhouse space to various growers. We also have a “Hub” that houses over 30 organizations as a co-working space. Coastal Roots Farm is on site where you can purchase fresh produce and free range eggs at the farm stand. All the growing is done by Coastal Roots Farm, but anyone can volunteer to help.

Q: What made you want to work with the Leichtag Foundation?


A: I was struck by the beauty and enormity of the undertaking that Leichtag Foundation was engaged in when my wife and I were part of a group of North County residents that gathered on the property to envision what might be done there. I offered to help in any way I could. Initially, we went as volunteers to food conferences to spread awareness of the up coming project. I was then asked to consult on the farming portion of the undertaking and then hired to begin the soil building for the future farm.

Q: What do you grow there?

A: We grow primarily seasonal row crops, such as tomatoes, peppers, eggplants and squash during the warm season, and lettuce, cabbage, carrots, broccoli and more during the cool season. We have a new food forest that we have been working on for the last couple of years that relies on permaculture principles and techniques to capture and conserve water. The plantings are very diverse and distributed among various zones.

What I love about Encinitas ...

There’s a great combination of old and new, pretty tranquil, an ocean influence and great restaurants.


Q: What led to your interest in organic farming?

A: My interest in organic farming started with a desire to do something practical that would also better the environment. My parents were organic farmers prior to coming to the U.S., and we always had a garden wherever we lived. Nature has always been a great comfort and teacher for me. After a personal crisis, it was the only thing that appealed to me and gave me strength.

Q: What are your goals for the foundation’s organic farm?

A: My goals for the farm first and foremost is supporting and promoting its success. Farming is a tricky, risky and the educational aspects associated with it are complex. The farm strives to walks a delicate balance to be self-sustaining, successful and make quality food available to all.


Q: Where does your enthusiasm for food come from?

A: My enthusiasm comes from an appreciation for ripe, just-picked fruits and vegetables and the work that it takes to bring them to fruition.

Q: You’ve been experimenting with and perfecting growing, cooking and eating? What have you learned?

A: I realize that every culture in the world shares the same love of freshness and flavor. That has led me to a lifelong journey to try as many as I can. Peasant foods are my favorite and have things in common no matter where they originate. They are simply prepared, they use a few seasonal and local ingredients and they capture the culture. They get the most out of plant ingredients by understanding when to pick them based on the usage.


Q: What are some of the successes and failures in your early experiments in growing/cooking/eating that stand out for you?

A: Strawberries and melons have been a great success, and replicating some of my mother’s recipes.

The failures have been baking experiments done with too loose a hand, growing squash with seed that reverted to their primitive forms with a very bitter taste. I often feel like a barbarian when I go to different cultures and dive into their food culture without understanding the subtleties. I’m pretty sure I offend some folks when I eat sushi, for example. I often watch others to learn some of the mannerisms of the culture.

Q: Tell us about how you became known as the “Farmer Chef.”


A: That was given to me because in 2002, I was a founding member of Tierra Miguel Foundation and Farm in Pauma Valley, and our farm donated a community supported agriculture membership and a “Field to Fork Day” to a new school. The “Field to Fork Day” was a day spent walking and talking in the fields, picking veggies and fruits that ended in a kitchen where we shared various things we could do with the bounty. The mothers, who were also some of the founders, were a joyous, intelligent, creative group and it was as fun for me as I hear it was for them. They came up with the name. I was just doing what I enjoyed doing, which is picking a sampling of fresh ingredients, putting them together in a fun way and feeding lovely friends.

Q: What’s been challenging about your work?

A: Ultimately, the most difficult thing for me has been the business of farming. It’s capricious and relentless.

Q: What’s been rewarding about it?


A: The rewards are numerous: watching kids pull carrots, having someone taste a perfectly ripe strawberry, challenging people with unfamiliar foods, working alongside nature daily, occasionally inspiring others to find their own way, and working with friends.

Q: What has it taught you about yourself?

A: I’m not as complicated as I thought.

Q: What is the best advice you’ve ever received?


A: If you do what you love, you never work.

Q: What is one thing people would be surprised to find out about you?

A: I don’t think I have any secrets.

Q: Describe your ideal San Diego weekend.


A: A long walk in the country and a nice supper.


Email: lisa.deaderick@sduniontribune.com

Twitter: @lisadeaderick