August 30, 2017

Salad In A Jar - Cookbook Giveaway & Recipes!

Root vegetables

Looking to shake up your on-the-go meal routine? Well, Salad in a Jar is here to solve your lunchtime woes. It’s convenient, nutritious, easy to make and offers the opportunity for variety. You can layer so many vegetables and grains in the jar, and mix and match so many different ingredients that getting bored is not an option.

Amazingly enough, this book solves the classic soggy salad problem. If you pack a pre-dressed salad for lunch, the greens will be wilted and mushy by the time you’re ready to eat it. Salad in a Jar keeps your greens from getting dressed until you’re ready to mix it up.

helm_salad in a jar

Written by Anne Helm Baxter, this book is a collection of more than 60 illustrated recipes for simple-to-prepare salads, dressings, breakfasts, and snacks to take on the go. These nutritionally balanced recipes are perfect for making ahead. Baxter reveals the keys to layering ingredients to maximize freshness and texture for a hearty and satisfying dish or snack.


Here's How To Enter -
To win a copy of Salad In A Jar, simply leave a comment below answering this question by Wednesday, September 20, 2017 (one entry per person please).

What is your favorite nutritious on-the-go meal?

No purchase required. Limit one entry per person, please. Entries will close on Wednesday, September 20, 2017 at 1:00 pm. Winner is chosen by Random Number Generator and announced on our blog on Thursday, September 21st, 2017.

Reprinted with permission from Salad in a Jar, by Anna Helm Baxter. Copyright 2017 by Hachette Livre (Marabout). Published in the United States by Ten Speed Press, an imprint of Penguin Random House LLC.


The winner chosen at random is Amy who said:

Avo toast : toasted whole grain bread, 1/2 avocado, squeeze of lime, pinch red pepper flake, salt/pepper, sometimes hummus or egg. I find it a bit luxurious and oh so Yumm!! 

Congratulations Amy!

Photography by Victoria Wall Harris

Greens, Feta, Blueberries, and Walnuts

Makes: 1 pint – Time: 5 minutes

This salad is full of antioxidants that boost heart health, repair cells, and reduce the risk of cancer.
Immune Boosting, Blood Regulating, Blood Sugar Stabilizing

1 to 2 tablespoons French Vinaigrette (see recipe below)
1 ounce feta cheese, broken into small pieces
A pinch of red pepper flakes
1 1⁄2 ounces blueberries
3⁄4 ounce toasted walnuts, chopped
1⁄2 ounce mizuna
1⁄2 ounce baby kale

Place the vinaigrette in the bottom of a pint jar. Add the feta, red pepper flakes, and blueberries, then the walnuts, mizuna, and baby kale. Seal the jar tightly.

1⁄3 cup white wine vinegar
2 teaspoons Dijon mustard
2⁄3 cup extra-virgin olive oil
2 tablespoons finely chopped shallot
1 teaspoon chopped tarragon
sea salt flakes and freshly ground black pepper

Place the vinegar, mustard, olive oil, shallot, and tarragon in a small jar and season with salt and pepper. Seal the jar and shake vigorously.

Photography by Victoria Wall Harris

Kale, Sweet Potato, and Barley

Makes: 1 quart – Time: 30 minutes

This contains the nutrient choline, which helps with sleep, muscle movement, learning, and memory. It helps fat absorption and nerve impulse transmissions. Rejuvenating, Cholesterol Reducing, Blood Sugar Stabilizing

2 to 4 tablespoons Apple Cider Vinaigrette (see recipe below)
1⁄2 small red onion, chopped
¾ cup cooked and seasoned pearl barley
3 1⁄2 ounces peeled, cubed, and roasted sweet potato
3 ounces cherry tomatoes, halved
5 ounces curly kale, stems removed, leaves steamed and chopped
1 tablespoon toasted pine nuts

Place the vinaigrette in the bottom of a quart jar. Add the red onion, followed by the barley, then the sweet potato, tomatoes, steamed kale, and, finally, the pine nuts. Seal the jar tightly.

Makes: 1 cup – Time: 5 minutes

2 teaspoons whole-grain mustard
1⁄3 cup apple cider vinegar
2⁄3 cup extra-virgin olive oil
sea salt flakes and freshly ground black pepper

Place the mustard, vinegar, and olive oil in a small jar and season with salt and pepper. Seal the jar and shake vigorously.

Photography by Victoria Wall Harris

Overnight Oats

Makes: 1¼ cups – Time: 10 minutes, plus standing

The oats are a terrific source of manganese, essential for bones, skin health, blood sugar control, and protecting against cell damage. Digestion Boosting, Energizing, Blood Sugar Stabilizing.

1/3 cup rolled oats
6 tablespoons fresh apple juice
1 ounce dried fruit, chopped
3 tablespoons plain yogurt (reduced fat or fat-free is fine)
1¾ ounces apple, chopped
2 tablespoons chopped nuts
1 teaspoon maple syrup

Place the oats in the bottom of a small jar. Add the apple juice and then the dried fruit and mix to combine. Leave for 15 minutes, or overnight. Add the yogurt, apple, chopped nuts, and maple syrup. Seal the jar tightly.

How To Add Produce, Nuts and More To Your Delivery: CSA members - head on over to our online Farm Stand Market to customize your upcoming delivery. The Market is open from noon on Thursday until 10 am, 2 days before your scheduled delivery day. After you confirm your produce items, click the orange button "Confirm and Continue To Other Farm Products" to add the products to your delivery.

Not part of our farm family? Find out if we deliver to your neighborhood.

August 21, 2017

Late Summer Harvest

Late Summer Harvest

Farm News

The summer is such a busy season! There is literally activity everywhere. The harvest of summer crops is still in full swing. Heirloom tomatoes are so tall, and reaching for the sky, it makes it a little more difficult to navigate when searching for the perfectly ripe tomato.

July 27, 2017

Recipe Roundup: Tomatillos


You may have noticed a peculiar-looking green globe wrapped in a papery skin in your online farmstand this week and wondered: “What is that?” This lovely summer produce find is a tomatillo, a fruit that is part of the nightshade family, which tomatoes also belong to, but the tomatillo is more closely related to the gooseberry.

There is a good chance you’ve eaten tomatillos in salsa verde served with tortilla chips, but don’t hesitate to put them center stage, as they are in our Oven Fried Tomatillos or our Roasted Tomatillo Chickpea Curry. Today we are excited to share 8 of our favorite farm fresh tomatillo recipes that we hope you will enjoy.

Storage Tip: Make sure to store tomatillos in a paper bag in the refrigerator and they’ll last for a few weeks. When you’re ready to prep them, remove the parchment-like husks and rinse the fruits thoroughly to remove any stickiness or dirt from them. 



These Bloody Marys with tomatillos are spicy and delicious -- the perfect brunch accompaniment, but it works well with lunch and happy hour as well. Click here for the recipe.



A delicious and tangy alternative to traditional guacamole. Click here for the recipe.



Hearty and delicious, this soup has amazing flavor and depth from the tomatillos. Click here for the recipe.



Tomatillos are a delicious and sturdy substitute for green tomatoes and this version doesn’t disappoint. Click here for the recipe.



This is an easy and refreshing salad, perfect on those hot summer days. Tomatillos are a perfect accompaniment to the sweet and juicy watermelon and strawberries. Click here for the recipe.



Though we love this as a salad dressing, it’s also great as cream sauce for tacos or a veggie dip! Click here for the recipe.



Simple, easy and versatile, this tomatillo curry is a new favorite weeknight rotation. Serve over rice or quinoa and feel free to add some chicken or shrimp if desired. Click here for the recipe.



Roasted tomatillos, jalapeños and onions give this tomatillo salsa (or salsa verde) a delicious and complex flavor. We love dipping chips in it, but it also works well as a green enchilada sauce. Click here for the recipe.

How To Add Tomatillos To Your Delivery: CSA members - head on over to our online Farm Stand Market to customize your upcoming delivery. The Market is open from noon on Thursday until 10 am, 2 days before your scheduled delivery day. After you confirm your produce items, click the orange button "Confirm and Continue To Other Farm Products" to add the products to your delivery.

Not part of our farm family? Find out if we deliver to your neighborhood.

July 5, 2017

Recipe Roundup: Veggie Chips


Our members are always asking for suggestions on how to sneak some extra veggies into their families’ diets. Well, you've asked for it and here it is! We love serving these homemade veggie chips with fresh hummus, guacamole, or a yogurt dip. You'd be surprised how delicious they are and how quickly they will disappear.

June 29, 2017

Carefully Crafted, Organic Dairy-Free Products

Did you know you can add organic, dairy-free products to your Farm Fresh To You farm box deliveries?

We are thrilled to offer carefully crafted and delicious dairy alternatives from the amazing folks at Three Trees and Hodo Soy.

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.

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.

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.