Winter Activities

Farm Stand Opens for Asian Pears

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.

Sold Out

Due to overwhelming customer response we are sold out of peaches for this year.

We will open again this fall with our Asian pears and summer vegetables and next summer with the peaches and vegetables. Please sign up on our mailing list to be notified.

Peaches are ripening!!

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.

Turnip Salad #2

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
Rice vinegar
Olive oil
Sesame seeds, toasted
Salt

  1. Place veggies in a large bowl
  2. Mix remaining ingredients in small bowl
  3. Pour dressing over veggies
  4. Refrigerate min 1 hour before serving

Turnips Sauteed with Garlic and Onion

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.

Spring Photos

Peach Iced Tea

Steep:
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.

Grilled Peaches in Brown Sugar Graze w/White Chocolate

Another yummy one from Laura

4 T (1/2 stick) melted unsalted butter
2 T light brown sugar
1/2 t ground cinnamon
4 unpeeled peaches (free-stone), halved & pitted
1/3 c finely chopped white chocolate
3 T chopped toasted/salted pistachios

Prepare Bar-b-que (med.hi heat). Whisk together butter, brown sugar & cinnamon in large bowl. Add peach halves, toss to coat. Place peaches cut side down on grill. Grill until slightly charred about one minute. Turn peaches over w/tongs. Divide white chocolate among peach halves, drizzle w/remaining butter mixture over chocolate. Grill until chocolate begins to melt, about 2 minutes. Put into bowls, Sprinkle w/ chopped pistachios and serve.