We have been working very hard this spring- making changes to the layout of the farm, tending the peaches, getting the soil in the new orchard area improved, planting spring veggies, getting out into the community… The peaches are growing bigger everyday. We still can’t quite predict if it will be an early harvest again this year. We can predict that we WILL have tomatoes and squash available this year at the farm stand along with the peaches and plums.
Who says winter on a farm is not busy!!?? For us, it seems to be nearly as busy as summer. Once again the list was longer than we had time for. We ordered and started seed, pruned, mulched and composted the trees, built and rearranged things, did a lot of planning and much more. There was one thing in particular we did this winter that will have a huge impact on the farm. We took a Farm Business Class through the UC Cooperative Extension. It was a lot of work and sometimes showed us some cruel facts but gave us the tools to make a plan that will help us achieve our goals. Our thanks go out to all our teachers and classmates, we learned so much from all of you!
We open our farm stand for the fall beginning this Friday, September 9th. We will be featuring our Asian Pears. We will also have a number of summer vegetables for sale including peppers, squash, tomatoes, eggplant, leeks, green beans, cucumbers, basil and a number of other herbs. Our hours are Friday and Saturdays, 9-6 and Sundays, 10-4. We hope to remain open for a number of weekends but our supplies are limited. Please call for availability- 916-768-8167.
The farm stand will be open from July 5th-24th, 9-6 daily.
3778 Del Mar Ave. Loomis
We will also be at the Loomis Family Fest in Downtown Loomis, Thursday evenings July 7-21 5-9 p.m.
Besides peaches, we have a limited amount of plums, herbs and edible flowers.
1-1/2 c Japanese Turnips sliced about ¼” thick
1 c edible pod peas cut into 1” pieces
Any one of the following herbs, chopped- chives, garlic chives, green onions or dill
Sesame seeds, toasted
- Place veggies in a large bowl
- Mix remaining ingredients in small bowl
- Pour dressing over veggies
- Refrigerate min 1 hour before serving
2 cloves garlic, minced
1/2 cup onion, finely minced
1 Tbsp olive oil
1 to 1 1/2 cups sliced Japanese or other turnips
In heavy bottomed skillet over medium heat, saute onion and garlic in olive oil until translucent. Add turnips and continue cooking over medium-low heat until turnips, onions, and garlic are all soft and caramelized.
Makes 2 servings.
3 tea bags, can use green tea-(Chun-Mee, Mao Feng) but make it strong, in
3 c boiling water
Blend or puree:
2 ripe peaches, peeled, pitted and sliced with
1 c water till smooth.
Mix with tea. Add sugar to taste. Chill.
Can add 1 c loosely packed basil leaves or 1T dried mint leaves or 1 T grated ginger.