Friday night feast. The bounty has arrived – tomatoes are ripening, basil is a plenty, and the temps are high. The work day starts early and finishes late. Life is good on the farm.
Cooking with all things from the farm…
Our crops are in high demand at local restaurants and there is always something to be done around the farm. Each day brings new challenges and excitement. At the end of a long work day, it is always satisfying to cook a meal that is made from your own harvest.
We will be offering a weekly box of produce coming soon. This will be very limited to only 10 shares a week. Each box will contain a seasonal selection of goods. When in season may include: Heirloom tomatoes, Free Range Eggs, Spinach, Cucumbers, Arugula, Radishes, Zucchini, Beets, Kale, Microgreens, Head Lettuce, and more.
Send us an email at: firstname.lastname@example.org to be placed on the list.
Mt. Cucmore. You really have to stay on top of these guys!
Grilled Little Gems Salad
- I like to slice them in half and coat the split side with a combination of olive oil and balsamic vinegar.
- Sprinkle some coarse salt and freshly cracked pepper on the split side as well.
- Add some grated or crumbled Parmesan cheese.
- Place split side down on the grill for about 2 minutes to get a nice char.
- Remove from the grill and add your favorite dressing if you like or eat as is.
Why not throw something else on the grill besides squash?
Little Gems lettuce is one of our favorite varieties to grow. These compact romaine heads are sweet, crisp and delicious! I had never heard of grilling lettuce before I began farming. I’ve been really amazed how good fresh food from the garden tastes and lasts compared to store bought produce, even organic. When you buy direct from the farmer you get all the nutrients before they break down in the transportation process. By the time most produce gets to the stores it’s been traveling for a while.
Mini Butter Heads are some of the tastiest lettuces out there.
We grow a select few lettuces at Son of Something Farm along with our Spring and Spicy mix. Our farm is nestled along the Bear River and our micro-climate is well suited to growing sweet greens all through the Summer. Although it does take a little extra work during the hottest days of the year we have learned a few techniques to producing local, tasty greens.
Red Mini Butter is almost too beautiful to eat…but I always find a way.
I have never had a fresh turnip before I started farming. To be quite honest I never really ate that many fresh vegetables before farming either. Sure I would eat vegetables but not fresh from the field, picked moments before biting into type of vegetable. There is something so different from a vegetable at the store to the one you grew in healthy, happy soil.
Once you taste the difference between a carrot or any other root crop grown from a local farm there isn’t any going back. Sure, it sounds dramatic but the thing is your senses know the difference. The senses start to crave this fresh taste because they know that there is real nutrients in these foods and the body wants them.
A homegrown salad consisting of arugula, spinach, turnip slices, our own eggs from our small flock and topped with radish micro greens.
I’m always looking for great ways to mix up our greens to make a healthy and tasty combination. This year we are introducing our new Sierra Super Greens mix. This blend of baby greens consists of rainbow chard, spinach, red russian kale and beet greens. It is truly a powerful combination of nutritious and delicious that looks great and tastes even better. Perfect for smoothies, as a salad and even sauteed – a very versatile mix.
Sierra Super Greens – makes ya feel superfull!
Only a few more days till our first farm stand of the season! This coming Tuesday, June 12th (and all Tuesdays till October) from 4 till 7 p.m.. Our farm location is at 10567 Gautier Drive, Auburn CA 95602 – there is parking along the street. It will be a hot one but we will be in the shade. Can’t wait to see you all.
Farm Stand is opening Tuesday, June 12th. We will be open from 4 to 7 pm (not 3).
We decided not to do a farmers market this year and then at the last minute a new market opened up. It was in a great location and during the midweek, which was perfect for the farm operations. Last year we did a weekend market and felt we were losing out on all the fun weekend events so we decided to focus on a work/life balance this year. Unfortunately the market has been postponed till the end of June.
The farm is expanding, just a little but we would love to show you where you greens come from.
We love having people out on the farm to show them how we grow and to share our story. I always like to think of our farm as a microcosm of the world – I moved home to help my dad with health issues, he had lots of junk that needed to be reused and there was a front lawn that was going to waste. These are some of the biggest issues I see facing the world (health issues, reusing/recycling of whats already here and waste of resources) and here was an opportunity to make a positive difference.
I love looking back over old photos of what the property looked like before I started working on it. Come take a look at what we have done and where we are going. The farm stand will be open this next Tuesday from 4 to 7 pm and we will have it every Tuesday till October.
Salad greens in rows with tomatoes trellised in the backdrop.
Every year, around this time of the season, I start getting this longing feeling. The feeling that garden fresh tomatoes are not that far away. We primarily grow salad greens but we do grow a few select varieties of flavorful, unique and nutritious tomatoes. We choose varieties based on ripening time, fruit size and most importantly…flavor. This year we have the following tomatoes:
- Atomic Grape – Elongated, large cherries in clusters. The color (and flavor!) is a full-blown assault on the senses—lavender and purple stripes, turning to technicolor olive-green, red, and brown/blue stripes when fully ripe. Really wild! Fruits hold well on the vine or off, making this amazing variety a good candidate for market growers. Olive green interior is blushed with red when dead-ripe. Crack-resistant fruits are extraordinarily sweet! This release from Wild Boar Farms won best in show at the 2017 National Heirloom Expo!
- Black Beauty – a dark, meaty, very rich-fleshed tomato with extreme anthocyanin expression (same antioxidant in blueberries and blackberries). So dark that some tomatoes turn solid blue-black on the skin. Deep red flesh is among the best tasting of all tomatoes. Rich, smooth and savory with earthy tones. World’s darkest tomato!
- Blue Beauty – a cross between ‘Beauty King’ and a blue tomato. Fruits are modest beefsteak-type slicers, weighing up to 8 ounces, and the flavor is as good as their outstanding antioxidant content! Gorgeous, deep blue-black shoulders make this unique among slicing types.
- Black Pineapple – the multi-colored, smooth fruit (green, yellow and purple mix) weigh about 1½ lbs. The flesh is bright green with deep red streaks. Superb flavor that is outstanding, being both sweet and smoky with a hint of citrus.
- Solar Flare – this 6-10 ounce beefsteak is red with gold stripes and has very meaty flesh with luscious sweet red tomato flavor.
Blue Beauty from Wild Boar farms is one that has a high antioxidant content.
To trellis or not to trellis, that is the eternal farming question. We trellis some, others we let sprawl…I guess it really comes down to how much room you have and how much time do you have. I find that with trellising tomatoes I am able to grow more in a closer area and utilize the vertical space. During harvest this means less work picking tomatoes as well and there is something satisfying in trellising a plant. As to which is more efficient you’ll have to figure that out on your own.
Nice little May shower we had here on the farm.
Our tomatoes are started from seed in late January inside the house and the heat from the wood stove helps with germination. Around late February to March the seedlings are potted up after having spent some time under lights to help them from getting leggy. I move them outside to the greenhouse and they’ll stay there until they get hardened off and transplanted the first week of April.
Fresh cut arugula is delivered 20 minutes away to local restaurants and is generally served that evening.
Baby arugula is a staple on our farm. We grow this peppery mustard green in small batches but consistently produce it almost all year around. I like to use arugula as a substitute for making pesto. I call this, the poor mans pesto:
- Olive oil
- Shavings of Mozzarella cheese
- Sweet, baby arugula harvested fresh from the field. Blend it up and call it pesto!
Bay spinach just cries to be eaten amidst a salad in downtown Nevada City on a spring day.
Fresh local spinach from a small farm is the way to go. When you buy our greens or are eating them at a local restaurant we supply, you can know that they were picked and delivered moments before you arrived. Well, maybe not that quick but we do deliver twice a week so you never know.
Red Russian kale at the most tender of stage.
With a little morning dew on the tips of these bay kale leaves, you know that the farmer is not far behind. We grow, as I’m sure you figured it out, baby greens. Salad greens, as the sophisticated salad connoisseur refers to greens utilized in a salad, are best when young and tender.
We pride ourselves on growing high quality gourmet salad greens. Spring mix, Arugula, Spinach and Red Russian kale are staples on the farm throughout the season. Our spring mix provides a good mix of flavor, loft and texture.
We have plans to build several more caterpillar tunnels so we are able to grow more year around, utilize them for shade in the summer and to keep leaves from landing in the crops during the fall. Any extra work you can eliminate on a small farm greatly improves your success. Weeding and sorting through crops does not make a small farm any profit (it does make for a nice looking farm and product but there are other ways to mitigate those issues).
Being proactive on the farm pays off in more ones than one. You have to be very efficient with every task and set your farm up for this. As a small scale farm we can mitigate weeds through no till practices, stale seeds beds and be highly productive at the same time. Look for our produce at local restaurants like Heartwood in Nevada City, South Pine Cafe both in Grass Valley & Nevada City, Watershed in Grass Valley (due to open this Summer) and other fine restaurants in the local area.
A thorn less rose, with a beautiful scent, wafts in the air as you brush past a white sage entering the garden.
If it could stay this mild of weather year around I wouldn’t mind that at all. The air is crisp in the morning, things are green and flowers are blooming. The dew on the crops in the morning are a welcome sign that moisture is still in the air. These are moments to be cherished, moments to marvel at all that nature has to offer. It is the calm before the storm.
Sometimes in life you feel you are on top of it and ahead of the curve. Then you realize you have lost signs of the pack and don’t know whether you are leading or lost. In the world of farming there are often more unknowns than guarantees. You could work an entire day or week and lose all of your efforts to a pest, the harsh environment or some other unforeseen event – your own stupidity. You come away with a life lesson and usually a hangover as you start the next day putting those lessons to work.
Farming is life. As simple as that may sound all the lessons of life can be learned on a farm and probably should. There are no shortcuts when working with nature. There are only lessons to be learned and how one should change themselves to be a better person. You can get mad all you want, try to do things in a hurry, or not put in a hundred percent effort but it never changes the fact that you reap what you sow.
Looks like Spring, sounds like Spring , but sometimes it sure doesn’t feel like Spring.
Well it sure was a good soaking we had here on the farm. Luckily we have been holding out on planting a few beds (some are covered so we can suppress the weeds with tarps) and those are the beds most affected by heavy rains. We are on the end of the drainage in our neighborhood so we get lots of runoff from the neighbors driveway.
Having grown up on this property since I was fiver years old (I’m 38 now) I sure do have an advantage of knowing how the weather plays a role on our landscape. Although each year is different and there is always something new that pops up and keeps you on your toes. This year was the first time that I have seen our pond overflow as well as our neighbors, luckily none of our crops were affected.
Since I have started market gardening I have little time to put in my own personal garden. This year I’m looking forward to growing some items just for our family. We have shishito peppers, pumpkins, squash, eggplant, cucumber, beans and corn that we are growing. I’m also looking forward to finally harvesting our hops this year to make some celebration beer for another wonderful season.
“Another season is upon us and the time for change is in the air.”
I really like living with the seasons and embracing each one as it comes my way. There is something refreshing about each new season, the body and mind can feel the ebb and flow. There is a yearning for what the future brings, a solace on reflecting of the past and a desire to remain present.
A Double Delight peach and Housi pear in bloom
With each new passing there is something put in place. A tree may go dormant but will spring forward with new life and give fruit. The sun may set but will rise again and in each moment change is a constant. This will be my third year farming and a first for some on the farm.
During Spring there are so many things to do on the farm and yet it is the most beautiful. At times I want to just lounge around and watch the flowers bloom, mill around in the orchard and enjoy the pleasant weather. But I’m reminded that we reap what we sow and for now I shall work from sun up to sun down and enjoy the little moments of rest.
Artichokes starts ready to go into or mixed orchard.