June 22, 2017

Recipe Roundup: Summer Time Grilling

Happy boy eating corn on the cob

Move over meat   it’s time to grill some fruit and vegetables. Vegetables cook quickly and are so yummy with just a hint of smoke from the grill. In honor of the first official week of Summer, we thought we would put together a compilation of our farm's favorite summer go-to grill recipes. Feel free to share some of your favorite grill recipes in the comments below.



Plums, peaches, nectarines, apricots and pluots are all delicious grilled. Add to a green salad, serve over Greek yogurt and drizzle with honey, or with vanilla ice cream and a reduction of balsamic vinegar. Click here for the recipe.



Boiling or steaming bok choy often results in a watery, stringy vegetable. But grilling halved heads of bok choy slathered with miso butter leads to pure flavor. Be sure to keep the heat at medium so the paste can caramelize without burning. Our first few attempts at grilling bok choy (we used Shanghai bok choy) resulted in charred leaves that were too crisp to enjoy. Now we separate the leaves from the stalks and use them raw in a salad that wilts under the heat of the grilled vegetable. Use white or yellow miso paste in this recipe. If you use a darker miso, know that it will be saltier. Make this side dish when you are already firing up the grill for the main course. Click here for the recipe.



Grilled summer vegetables with pieces of crunchy French bread and a light dressing makes this salad one of our new favorite recipes! Click here for the recipe.



Bring the best of Mexican street food to your summer BBQ with this delicious grilled sweet corn recipe. With just a few ingredients and quick prep, your guests will be transported south of the border in no time. Click here for the recipe.



Simple to make and simply delicious! The great thing about this dish is that it can be served warm or cold. Click here for the recipe.



All you need is garlic, thyme, Parmesan, olive oil, a little salt & pepper, your sweet gypsy peppers and a grill. This recipe is sure to please - even the pickiest of eaters. Click here for the recipe.



The natural sweetness of the grilled peaches, the smooth, velvety texture of avocado and the peppery flavor of the arugula are the perfect blend in this summer salad. Enjoy for lunch or a light dinner. Click here for the recipe.



Finishing artichokes on the grill gives them a taste of summer. Try this twist on the typical steamed artichoke, you won't regret it. Click here for the recipe.



A simple yet delicious side dish that goes well with just about everything. Click here for the recipe.



If you're a fan of Caesar salad, you'll love this grilled version. Your greens are still crisp, but you get that smoky grilled flavor that takes this classic salad to a whole new level. Click here for the recipe.

June 12, 2017

Rural Retreats: Places to Stay on our Farm and GIVEAWAY!


Enjoy the rural and relaxing lifestyle of our Capay Organic farm. Come out to the farm for an event and stay overnight, or have your own private stay on the farm any time of year. We have four lovely, family-friendly retreats to choose from. Explore the farm and find wine-tasting, dining and nature activities throughout Yolo County and Capay Valley.


Capay Organic Heart-of-the-Farm Cabin

Enjoy your stay in this one bedroom, one bathroom farm cabin, situated in the heart of our working organic fruit and vegetable farm. The cabin is within a very short walk to our event site, making this the perfect place to stay when visiting the farm for a tour. Large windows overlook the fields. A newly remodeled kitchen is perfect for prepping all your favorite farm-fresh veggies.

For more information and an opportunity to book the Heart-of-the-Farm Cabin, click here.


Kathy’s Farmhouse in the Capay Valley

The original Capay farmhouse built by farm founders, Kathleen Barsotti and Martin Barnes, is the home where they raised their four sons while working on the farm. Now you can enjoy this three-bedroom, two-bathroom home located on our second-generation organic family farm close to organic fruit and vegetable fields. The house has large windows looking out over a beautiful flower garden. The perfect place to relax and enjoy farm life.

For more information and an opportunity to book Kathy's Farmhouse, click here.


Johnny’s Organic Farm Stay in the Capay Valley

Enjoy some time with zero neighbors within sight! This bright and open three-bedroom, two-bathroom house on the farm has an open floor plan that makes it ideal for large groups to hang out and make and share meals together. The large patio and yard is great for grilling and dining outdoors while looking out across Capay Organic vegetable fields or watching a sunset on the farm. Take a walk around the farm to pick vegetables for your meal. Enjoy the occasional tractor sighting while relaxing in the hammock or take short treks and enjoy local food, wine and recreation spots in the area.

For more information and an opportunity to book Johnny's Organic Farm Stay, click here.


Hilltop Retreat with Gorgeous Capay Valley Views

Enjoy a large four-bedroom, three-bathroom, custom-built family home on 20 acres with beautiful views of the Capay Valley and overlooking our farm, Capay Organic. The home was designed and built by architect, Frank Barsotti (father of farm founder Kathleen Barsotti). The home has large windows (many floor to ceiling), so you are surrounded by the beauty of the valley. Take a hike on the hills behind the home for more amazing views or walk across the street to the farm for a tour or to pick fruits and vegetables for your meals.

For more information and an opportunity to book Hilltop Retreat, click here.

Capay Tomato

Quintessential Summer Celebration

Capay Tomato Festival & Farmstay Giveaway!

Enter for a chance to win 2 tickets to our 10th Annual Capay Tomato Festival and a 2-night stay in our Heart-of-the-Farm Cabin, check in Friday, July 21st and check out Sunday, July 23rd.

To Enter:

Leave a comment on this blog answering the question below.

Share your favorite memory of our farm (from previous visits or a story from our Farm News)
or tell us about any place you love to visit to enjoy nature.

Enter by Wednesday, July 5th at 1:00 p.m. for a chance to win. For additional chances to win - share about our Capay Tomato event on social media using the hashtag #farmstayinCapay.

No purchase required. Winner will be chosen by Random Number Generator and announced on the blog Wednesday, July 5th. by 5:00 p.m. Giveaway valued at $340.00, not redeemable for cash, date of stay cannot be changed. Giveaway is limited to the Heart of the Farm Cabin only.  Cabin accommodates up to 4 guests. No pets allowed. Good Luck!

The Answer is Always Yes

The Answer is Always Yes

Farm News

I’m a Yes-kind of person. Early on in my Suzie’s Farm career, I wrote a blog post called The Answer Is Always Yes. It opened the door to many opportunities, meetings, engagements and relationships. It felt a little crazy at times, like the plates were wobbling, like the train was careening off the tracks but it was fun and adventurous and worth it. Life felt full of purpose and mission. I believed it then. I still believe in Yes. Saying Yes to Life is what the farm does.

June 6, 2017

Summer's Bounty

Summer's Bounty


The canal is running as fast and full as it is able to. The rain water from last winter is sitting, flowing out of the reservoir, down the creek, into the canals, and ultimately to the thirsty farms that are filled with this season’s crops.

May 18, 2017

The Vegetable Butcher Book Giveaway!

The Vegetable Butcher - white

“The Vegetable Butcher is a butchery bible and vegetable boot camp all in one. If you ever wanted to know how to slaughter a squash or eviscerate an eggplant, here's where you start.”
— Amanda Cohen, chef and owner of Dirt Candy

To say we are excited about The Vegetable Butcher, a new book by chef Cara Mangini, would be a gross understatement. We receive so many questions from our members about the proper way to handle, prep and clean fruits and vegetables, that this book is becoming our go-to directory for tackling the tough produce prep questions. There are step-by-step, color photographs on how to chiffonade kale, break down winter squash, cut cauliflower into steaks and so much more.

Cara Mangini - credit Matthew Benson

Photograph of Cara Mangini by Matthew Benson.

Cara Mangini comes from a long line of butchers. Her Italian grandfather and great-grandfather gracefully cut tenderloins and butterflied chickens for a living. Mangini also wields a knife, but hers is used against the curves of butternut squash and the stalks of freshly picked Brussels sprouts at Little Eater, her vegetable-inspired restaurant, produce stand, and artisanal foods boutique in Columbus, Ohio.

Mangini has created a complete vegetable education with The Vegetable Butcher. Not only does the book demystify the preparation of vegetables and present essential knife skills, it also includes everything you need to know to select, store, and cook fresh vegetables.

Below, we have included a sneak peek into the book to illustrate some of the helpful tips, photos and even recipes that are included.

Artichoke Butchery: Prepping the Whole Artichoke

With its spiky leaves and tightly formed head, the flower bud of an artichoke appears impenetrable, perhaps inedible. True – we must trim the artichoke thorn-tipped leaves and remove its fuzzy choke, but the toothsome leaves and sweet, tender heart hiding within are worth the fuss. Once this prep work becomes routine, there are countless ways to enjoy this harbinger of spring.

Photography by Matthew Benson

1) Fill a large bowl with acidulated water (water with the juice and rind of one to two lemon halves). Remove small and tough leaves from the base and stem.

2) Use a serrated knife to cut off the top one quarter to one third, removing the prickly tips.

3) Snip off the remaining tips, working your way around the artichoke.

4) Rub the cuts with lemon.

5) Use a serrated or chef’s knife to cut the stem flush with the base so the artichoke can sit upright.

6) Rub the cut with lemon.

7) If stuffing the artichoke, force apart the leaves to reveal the center.

8) Use a spoon (ideally a grapefruit spoon) to dig into the center, pull out the inner thorny leaves, and scrape away the fuzzy choke.

9) Place the prepared artichokes in the acidulated water until ready to use.

If you’re looking for a simple artichoke recipe, make sure to check out our Steamed Artichoke with Taragon Butter.

Bell Pepper Butchery: Cutting Bell and Other Round Peppers


Photography by Mathew Benson

1) Using a chef’s knife, cut off the top of the pepper, just where the stem meets the body. Cut off the bottom of the pepper, reaching no higher than the indented middle of the pepper’s base.

2) Place the pepper upright on one of its flat ends. Make a vertical slit down one side of the pepper.

3) Place the pepper on its side, skin side down. Position your knife’s blade parallel to your board and cut around the pepper’s core, cutting through the ribs to release the core. Unroll the pepper and discard the core.

4) Place the flat sheet of pepper skin side down against your board and go back through it to remove any remaining seeds and ribs. Alternatively, keep the pepper upright and use a paring knife to make vertical cuts to remove each side of flesh around the core, rotating the pepper as you make the cuts. Place the slices flat against your board and cut out the ribs and seeds.

5) Now you can cut the flat pepper into thin strips to your desired thickness or gather the strips and cut them to produce dice. You can trim the end of the pepper and cut it, too. (I find it easiest to cut against the inside of the flesh, not against the more slick skin.)

Marinated Basil and Garlic Peppers on Goat Cheese Tartines

Marinated Basil Garlic Peppers
Photograph by Mathew Benson

The peppers on these open-face sandwiches are better than anything you can pull out of a store-bought jar: Sweet and mildly spicy peppers are pan-roasted over high heat to make you think they've spent time on a grill. Then they soak in vinegar, oil, garlic, and fresh basil, and are piled deliciously atop tangy goat cheese-spread toasted bread (excellent paired with Marinated Garlicky tomatoes, Page 297, too). The peppers are also delicious on pizza, in salads, or as a part of an antipasti platter with olives, cheeses, and raw veggies. Click here for the recipe.

We're so happy to announce we have a copy of this amazing book to give away to one of you!

–Here's How to Enter –

To win a copy of The Vegetable Butcher, simply leave a comment answering the question below by Wednesday, June 7th, 2017 before 1:00pm (one entry per person please).

If you could ask Cara to share her insider's knowledge about one particular produce item, what would it be and why?

No purchase required. Limit one entry per person, please. Entries will close on Wednesday, June 7, 2017. Winners are chosen by Random Number Generator and announced on our blog on Wednesday, June 7, 2017.

Thank you to everyone who participated!

Our winner is Michele who wrote:

KALE! There are so many different varieties and types! I love it in restaurants and salad bars, but every time I get it in my shipment and try to make something...epic fail! Would love some recipes and prep tips. THANKS! it!"

May 3, 2017

Spring Fields



The fields are popping - finally.  After what felt like a long, barren winter the fields say spring.

May 1, 2017

A Windy Advantage

A Windy Advantage


The spring that was slow to arrive is on its way to being here and with it, the notable stiff winds that always come when winter gives way to spring and that return when summer gives way to fall. Normally, I despise the wind and “despise” is a word I seldom use when describing the characteristics of Mother Nature.

April 25, 2017

A Dozen Egg Recipes You'll Love


The humble egg is a major player in everything from breakfast scrambles to Nicoise salad, to a delicious and savory quiche. We’ve selected a dozen of our family’s favorite egg recipes to share with our members to offer a little egg inspiration in the kitchen.

March 28, 2017

Five Farm Fresh Easter Recipes


We’ve gathered a few tasty farm fresh recipes that would be perfect to serve on Easter Sunday! From a delicious beverage, to a brunch course, and even a dessert, we’ve included some of spring’s best and brightest ingredients. Just in case you haven’t had the time to plan your Easter menu, take a look at the recipes below. They are all delicious and some of our family’s favorite.

March 27, 2017

Wildlife Surprises


Since I can remember, one of my favorite things about the farm has always been the wildlife. A dear childhood memory of mine is my mom waking me up with unusual cheer on her face with a surprise to show me.

March 22, 2017

The Bustle of Spring


The wet winter let the farm team build up a decent case of cabin fever, but that has worn off in a hurry. The tractors, implements and drivers that were sitting idle in the yard and shop due to wet fields, watching the mature fields of cover crops ready to be tilled into the ground, are now turning over cover crops and getting fields ready. There is a bustle of activity on the farm – spring vegetables were planted last week and are already getting irrigation from sprinklers due to the warm days (cool picture of it on my Instagram @farmerthaddeus - shown above). The tomato field is prepped and receiving its first little tomato plants, which are being tucked into the beautiful soil as I type; their drip tape already put into the ground and hooked up to the wells.

March 15, 2017

Recipe Roundup: Celery Root

Celery Root

They say that we "eat with our eyes," and if that is true, then it's no shock that people often pass on celery root. It's an unattractive, bumpy, rough root vegetable with a pale brown skin. But inside, the creamy white center is packed with refreshing, crisp flavor. Think celery meets white turnip.

March 13, 2017

Come Out to the Farm


Live Music at theTomato Festival - Capay Organic Farm July 2011

Not only are we busy farming in these few weeks before spring, but we are also busy planning to have you, our customers, at our farms during this spring, summer and fall.

March 6, 2017

Spring Priorities


The rain has been a blessing, but there comes a time that every farmer, including this one, is done with the rain and ready to start farming. There has been about a ten-day break in the storms rolling over the farm and that has been just enough time to being to get the tractors out the equipment yard and into the field.

March 1, 2017

Adopt a Young Fruit Tree Today!


Ever thought of trying your hand at growing Farm Fresh fruit? If you answered yes, then you are in luck. We have a limited supply of young Black Jack Fig and Blenheim Apricot trees up for adoption in your online farm stand. These young whippersnappers will be delivered to your door in either 10” x 4” x 4” pot (Black Jack Fig) or wrapped in burlap or craft paper at the base (Blenheim Apricot).

February 16, 2017

4 Tips for Enjoying Cream-Top Milk


If you’ve already purchased Straus’ milk, then you have probably noticed the solid cream top that gathers at the opening of your glass container. The cream in organic milk floats naturally to the top because it is not homogenized (the process of breaking down the fat molecules in milk so that they stay integrated).

February 8, 2017

Farm Fresh Dairy Delivered To Your Door

Photo provided by Saint Benoît Creamery

We are excited to announce that our members can now add farm fresh dairy, including milk, half & half, whipping cream, sour cream, butter and yogurt, to their scheduled deliveries. We have to admit it is kind of a warm, nostalgic feeling to have your milk bottles delivered to your doorstep. We hope you try these top quality dairy products from some of California’s finest family-owned dairies including Saint Benoît Creamery and Straus Family Creamery.

February 6, 2017

Rolling with Mother Nature

Farm News

Rolling with Mother Nature
After years of drought, I had almost forgotten what rain, not to mention storms, can do to our farm. The heavens opened up, flooding some our fields with remarkable effects.

January 31, 2017

How I Got My Kids To Eat Five Servings of Fruits and Vegetables A Day

by Cristina Margolis
Your kids just got home from school and they say they are STARVING, so they immediately begin rummaging through your pantry for a snack like a famished raccoon.  A bag of Cheetos, a Handi-Snack, and Goldfish crackers are now in their little paws...  I mean hands.  As you watch your children devour all of that processed food, you let out a sigh.  You know these snacks aren't the best choices for your growing children and you'd much rather have them eat a piece of fruit, but you just didn't have time to make it to the grocery store to restock on fresh produce.

If this scenario sounds familiar, Farm Fresh To You can help.  They deliver fresh fruits and vegetables, from their own organic family farm and other organic partners, right to your door.  I don't know about you, but anything that saves me a trip to the grocery store with my preschooler is a Godsend.  ("But Mommy, I wanna push the cart!")  Delivery is included and you can review and customize each order!

Before I started, I was reluctant to, because I like to pick out my own produce, but I am happy to report that every piece of produce that has come in that marvelous brown box has been to my satisfaction.  There have been no bruised bananas, no wilting lettuce, no moldy strawberries.  Nothing.  Everything that has been delivered to my family has been absolutely fresh with radiant colors and delicious taste.  You have the flexibility to suspend or cancel your deliveries at any time.  You just need to cancel online or by calling by 10am, two days prior to your delivery so they don’t prepare for the harvest and packing of your personalized box.

By using Farm Fresh To You, I feel good about what is going into my children's tummies and nurturing their growing bodies and minds.  All of the produce is 100% certified organic, pesticide free, healthy, and delicious.  Everyone knows that the recommended serving of fruits and vegetables is five per day, but to be honest (and I feel like a horrible mother for saying this), I never gave my children the recommended amount. Farm Fresh To You has changed that.  Because of the convenience Farm Fresh To You provides, not only do my children get five servings a day, they actually ask for more!  Their favorites are the blueberries, Fuji apples, Nantes carrots, Hass avocados, and Valencia oranges.

So how does this service work exactly?  It's actually very easy.
  1. Click Get a Farm Box (or Sign Up) to choose the box style that works for you.  Choose from six options: Fruit Only, Mixed Fruit and Veggie, No Cooking, Organic Snack Pack, Traditional CSA, and Veggie Only.   You then pick what size box you would like, which can range from as little as a Small to as big as a Monster (Large if you get the Snack Pack) depending on the box style.  You are able to change your box style and size as you please, which is absolutely wonderful.  Know that you are going to be busy this season?   Try their No Cook or Fruit Only boxes.
  2. You then pick your first delivery date (FYI, my family’s deliveries are always on Friday) and how frequently you would like your deliveries, but don't stress too much about this, because Farm Fresh To You understands how hectic and busy life can be, so they give you the flexibility to easily change your delivery frequency and skip deliveries altogether in your online account.
  3. The week prior to your delivery, you are sent an email to Customize Your Box. At this time, you can swap out produce items for similar items.  I especially love this feature, because if you have a picky eater like mine that will absolutely positively not put a beet in their mouth, you have the option to replace beets with carrots for example.  You can even create a "Never Send List" of items.  (Sorry, beets!  You’re outta here!)  You also have the option to add artisan farm products to your box, like pasture-raised eggs, organic dairy, hand-crafted jams, local honey, organic nuts, and even fresh flowers.
  4. You may be shocked at how excited your children will be to open their front door to you farm box!  Farm Fresh To You also provides a newsletter that contains recipes, produce tips, news about the farm, and information about upcoming farm events.
All in all, I am extremely happy with the incredible service Farm Fresh To You provides for my family and me.  We are currently signed up for the Mixed Fruit and Veggie box – regular size.  In one of our recent deliveries, we received:

  • 4 Valencia Oranges
  • 1 bunch Spring Onions
  • 6 ounces Blueberries
  • 1 Hass Avocado
  • 2 Fuji Apples
  • 1 head Red Leaf Lettuce
  • 1 lb Asparagus
  • 1 bunch Lacinato Kate
  • 1 bunch Nantes Carrots
  • 1 bunch Rainbow Chard

Not only does Farm Fresh To You save me a trip to the grocery store (and my sanity), it helps my family and I easily eat five servings of fruits and vegetables every day. The best part of all is it makes me feel like a great mom for providing my children with the nourishment they require and deserve.

Try Farm Fresh To You Today!

Get $15 Off Your First Box of Organic Produce!
Use Promo Code: GET15OFF

January 30, 2017

How to Rehydrate Dried Mushrooms

dried mushrooms

Keeping dried mushrooms on hand is a quick and useful way of having the delicious savory flavor of wild mushrooms whenever you want.

January 25, 2017

Your Local Farm Fresh Mushroom Guide

Photo provided by Far West Fungi

Each variety of mushroom has its own unique flavor and personality. Many people believe that they don’t like mushrooms when in fact, they have only tried one variety! There are nearly 200 edible varieties of mushrooms and they all taste different.

January 17, 2017

5 Winter Soups to Warm You Up


Winter has definitely arrived with a vengeance this year! But do not worry, we have the cure-all for these grey stormy days and that is a simmering pot of soup on the stove. Soups like Sweet & Spicy Vegetable Pasta Stew and Onion Soup Gratine, which we promise will warm you from head to toe. We want to make sure you stay warm and nourished this cold season, so here are 5 winter soups that are sure to keep the chill at bay.



There is a thought about the weather report that farmers use - if the forecasted storm is early, it is going to be a good one; if it is late, it will not amount to much. The big storm that was forecasted showed up early and did not disappoint!

January 11, 2017

Share Your Farm with Friends — Giveaway

Refer-A-Friend Giveaway
Each time you recommend our Farm Fresh To You service to your friends and family, we want you both to enjoy a bunch of savings with our Refer-A-Friend program — and from now until February 14th, you can also enter to win 6 free boxes and so much more in our Share Your Farm With Friends Giveaway! 

January 5, 2017

Healthy Habits for the New Year


We know that New Year's resolutions can be tricky and daunting, but we've got 5 simple habits to help you ring in the New Year and keep you happy and healthy in 2017!

January 2, 2017

Compost Season


Compost Delivery
Just as fall beings to turn to winter, we place one large order. It shows up one huge trailer at a time pulled by the clattering of a diesel semi truck and for a whole day a set of these truck and trailers focuses only on our farm.