July 4, 2019

Guide to Heirloom Tomatoes

Heirloom Tomatoes
For most people, summer conjures up images of warm weather, pool parties, summer camp and beach trips. For us (and for the other serious foodies out there), summer means one thing: heirloom tomatoes! We wait all year for these flavorful juicy fruits to ripen and be harvested, so they can finally make their way into your farm box. We only have a few months to savor these little gems; make the most of them using our heirloom tomato guide!

What are heirloom tomatoes?

Like your family heirlooms, the seeds of heirloom tomatoes have been passed down for generations for at least 50 years. They are open-pollinated, meaning that they are naturally pollinated by birds, insects and the wind. For those who are familiar with heirlooms, you know that this sometimes leads to some funky and interesting-looking tomatoes.

Unlike the tomatoes we often see in the grocery store, heirlooms have not been refined and selected for certain qualities like color and shape, so they often appear misshapen and “ugly”. Don’t let the unique shapes and colors scare you off! Rest assured that those cracks and bumps are totally fine, just so long as they haven’t broken through the skin of the tomato.

Why choose heirloom tomatoes?

Like many others, we love heirloom tomatoes for their superior flavor, their unusual shapes and sizes, and their beautiful colors ranging from deep purples and browns to bright yellows and vibrant pinks. We love getting into the nitty-gritty of the qualities and characteristics of specific tomato varieties, but we will give you a quick overview to make it easy:
  • Yellow tomatoes tend to be sweeter and less acidic, leading to a milder flavor.
  • Red tomatoes tend to be more tart.
  • Green tomatoes often have a slightly zesty flavor and a tart citrusy tang.
  • Darker tomato varieties generally have more savory, complex flavors.
Heirloom Tomatoes

Tomato Troubleshooting

The bad news is that heirloom tomatoes generally have a shorter shelf life. They have thinner skin, so they are more prone to bruising and they tend to spoil quickly. The good news is that we have some tips for how to get the most out of your tomatoes:
  • It’s generally best to use them within 1-2 days.
  • Store your tomatoes on your counter at room temp! The cool temperature of your refrigerator can cause the natural sugars in the tomato to convert to starch, leaving you with a less desirable mealy texture.
  • If your tomato isn’t quite up to par, sprinkle some salt (or sugar) on it to accentuate the flavor. You can also drizzle the tomato with balsamic or even honey.
  • Grilling or roasting the tomato can help create a more concentrated flavor because the heat causes moisture in the tomato to evaporate.

Tomato Inspiration

One of our favorite aspects of heirloom tomatoes is their versatility. You can pair it with mozzarella for a simple Caprese salad that showcases the beautiful flavors of the tomato; you can use them to create a rich and flavorful pizza or spaghetti sauce; you can dice them to make a delicious salsa or bruschetta topping; or you can simply add them to a sandwich or pretty much any dish! Keep reading for some of our favorite summer tomato recipes.

Heirloom Tomato

Refreshing Heirloom Tomato Salad

This colorful salad is not only refreshing but satisfying as well. With natural heirloom tomato juices, crunchy cucumber, spicy red onion, delicate basil and drizzled olive oil, you’re going to love the flavors and textures in this salad.

Heirloom Tomato

Heirloom Tomato Tart

This colorful tart has a crispy puff pastry base with a sweet roasted heirloom tomato topping complimented by fresh herbs, a basil vinaigrette and creamy feta or goat’s cheese.

Heirloom Tomato

Grilled Peach & Heirloom Tomato Salad with Burrata

This delicious salad has caramelized grilled peaches with fresh heirloom tomatoes, spicy red onion and basil topped with creamy, milky burrata cheese and a balsamic reduction.

Heirloom Tomato

Heirloom Tomato Garlic Toast with Basil Whipped Feta

When you need a simple and delicious recipe to serve on a weeknight, this should be your go-to. Made with Summer’s sweet heirloom tomatoes with a creamy, basil feta spread on garlicky, crunchy toast.

Heirloom Tomato

Apricot and Peach Salad

This salsa is sweet, salty and spicy. We love it with chips or on crackers atop smashed avocado.

Can't Get Enough Tomatoes?

Join us on the farm for our 12th annual Capay Tomato festival! Bring the family out for music, heirloom tomato tasting, a harvest activity, tractor-tram rides and local food vendors. Buy your tickets here! Find more information about our seasonal farm events here: https://www.farmfreshtoyou.com/events

Capay Tomato 2018

How to add products 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 pm, 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 1, 2019

Easy Ways To Enjoy Grilled Summer Veggies


grilled veggies 1

Once you have your desired veggies in hand, fire up the grill and get ready to chill. Preparing veggies is quick and easy during grilling season, perfect to throw on the grill for a sweet and smoky flavor. Some of our favorite veggies for the outdoor barbecue are asparagus, zucchini, whole garlic, mushrooms (choose your favs), green onions, whole garlic, tomatoes (shh! I know it’s really a fruit), and sweet corn. For dessert (make some room veggies!), add a couple of nectarines or peaches for a perfect ending to your evening.

Veggie Prep for Success

1. Wash and dry your veggies.
2. Cut your veggies to the appropriate size. Some veggies are better to grill whole, halved, or thickly sliced length-wise. Others can be diced first with a simple marinade added. For diced veggies, make sure that the sizes are similar and that you consider which veggies have similar cooking times.
3. Add oil or a simple marinade.
For items grilled whole, halved or thickly sliced, a high smoke point oil (like grape seed oil) is best. Lightly coat the veggies to keep from sticking to the grill grates. Add salt, pepper, paprika, and/or garlic powder as desired. For diced veggies, make an easy marinade like olive oil, lemon juice, garlic, and minced herbs. Once veggies have been tossed with marinade, they are ready to go. No need to wait before grilling!

kabob grilled veggies

It’s Grill Time

When you’re grilling vegetables, it’s important to stay pretty close to the grill. Every grill has spots that are hotter than others so vegetables in one area of the grate will be done before others. And, of course, different vegetables will take varying amounts of time to be cooked through. So stay close so you can flip veggies over and pull them off the grate as they are ready.

For veggies grilled whole, halved or thickly sliced, grill directly on grates, and flip halfway through, until veggies are starting to char (usually about 5-10 min.).

For diced veggies, we recommend either using a grill basket or making kabobs. For kabobs, soak skewer in water for 30 min prior to putting veggies on the stick; flip periodically on the grill. For a grill basket, put all marinated veggies directly in grill basket (with a lid is best) and flip periodically (usually about 8-12 min.).

Veggies

Easy Grilled Veggie Platters

You can keep it simple by squeezing some lemon over your grilled platter of vegetables or serve them with a sauce to create an impressive, party-worthy dish. We find that pesto, hummus, yogurt sauce, or chipotle almond dip are great options to enhance the veggies’ flavors and add a little more complexity to your meal.

Or, take it one step further and create Antipasto plate by adding cheeses, Charcuterie and fresh bread. Tip for garlic lovers; take your whole grilled garlic, crack it open and smear the cloves on bread before piling high! For inspiration that requires a little more planning, check out our Summer Time Grilling blog post here.

grilled-stone-fruit

Now Let’s Talk Dessert

Peaches, nectarines, and even apricots and plums are all delicious grilled. Serve over Greek yogurt or ice cream and drizzle with honey and a reduction of balsamic vinegar. Click here for the recipe.

We wish you a perfect evening of grilling, delicious flavors and a laid-back vibe. Enjoy!

How to add products 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 pm, 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.


June 24, 2019

Summer Harvest

Apricot Tree

Farm News

Our apricots are here! All that pruning, cover-crop growing, blossoming and irrigation came together to put out an amazing set of fruit on our trees. This is among the first stone fruit of the California season and is certainly the first piece of stone fruit being harvested from our farm. The Royal Blenheim apricot is an heirloom variety, one of the originals!

June 19, 2019

Here's to a Scrumptious Summer!

Variety of colorful fruits, vegetables and berries. Healthy diet concept. Vegetarian organic food set over wooden table. Top view.

Summer is finally here! The temperature has been rising, excitement has been building, and our mouths have been watering in anticipation of all of the beautiful summer produce that is coming our way. Bright juicy peaches, vibrant strawberries, deep red plums, multi-hued heirloom tomatoes, vivid green peppers, a rainbow of summer squash…the list goes on and on.

June 13, 2019

Let’s Make Cool Treats

Lemon Buttermilk Ice Cream with Blueberries

Summer is around the corner and temps are on the rise. There are many easy and refreshing treats you can make to help you beat the heat. You can incorporate our seasonal fruits like strawberries, plums, peaches, kiwi, watermelon, lemon, and blueberries too.

How to Care for Stone Fruit & Recipe Roundup

How to Care for Your Stone Fruit & Recipe Roundup

During stone fruit season, we’re often asked how to best store fresh apricots, peaches, nectarines,  plums, pluots, peacotums and apriums. Keep these helpful tips in mind:

June 6, 2019

Cooking With Scraps Book Giveaway!

Cooking With Scraps
When author Lindsay-Jean Hard was working on her master’s degree, the city she was living in only accepted #1 and #2 plastics for recycling. All other recyclables were simply thrown away. Frustrated by this, Lindsay set up recycling bins throughout her building with signs showing which items could be thrown away in each bin.

May 21, 2019

Busy Farm Days

Oak Tree

Farm News

I will miss the puffy white clouds that meander without cause over the last days of spring. The hills that the clouds stain with their dark shadows are no longer green with the moisture of spring. I suppose technically they are green, but they are not the pure green of grass that has water. They are kind of green with patches of golden grass forming here and there. However, the oak trees are green. Their explosion of new leaves from the spring have matured, and soon, they will be the only green patches on the hills.

May 15, 2019

Lettuce Get Inspired | National Salad Month

Salad Blog Main

We may typically take the easy route and make what my mother-in-law likes to call the “honeymoon salad” because it’s lettuce alone (get it, let us alone). This month let’s stretch ourselves just a little to make more delicious and nutritious salads that challenge the traditional idea of a salad and that may even leave out the lettuce altogether–see ya later lettuce, have a good honeymoon.

May 13, 2019

Let’s Veg Out Together!

spring veggies_shutterstock_594306212

An abundance of springtime fruits and veggies are available to add to your farm box this week! What a perfect time to showcase vibrant produce for National Vegetarian Week. An increasing number of people are interested in plant-based meals, some for the nutritional benefit, some looking to add a sustainable practice, and others in search of economic value. Practicing plant-based living can feel great, while promoting health and well-being. Whether you are a vegetarian, meat-eater, pescatarian, flexitarian or vegan, eating more veggie food is a delicious way to do your part for the environment too. We have seven suggested activities you can do to veg out!

May 9, 2019

Food Memories from our Farm Family

Food Memories

Food holds a special place in all of our hearts. It connects us to our community and it bridges generations. The taste, smell and texture of food can be powerful, evoking emotion and eliciting memories. With one bite you can find yourself transported back into your childhood kitchen or your grandparent's garden. Our food memories are made stronger by the fact that all five of your senses are utilized when eating, so you may even find that you can smell your great-aunt's perfume or hear your grandfather's radio playing in the background. Food is embedded in our relationships with loved ones. In honor of Mother's Day, we asked Farm Fresh To You employees to share some of their favorite food memories and the foods that make them nostalgic. We hope you enjoy their stories and we hope they spark some sentimental memories in you as well!

May 6, 2019

Mother's Day Brunch Recipe Roundup

Brunch Recipe Roundup
Treat mom to a homemade brunch this year featuring fresh organic produce from the farm. We've rounded up some of our favorite brunch recipes (including some fun adult beverages) that the special women in your life will love! Enjoy your brunch this weekend and be sure to let us know what you decide to make.

April 29, 2019

Mother's Day Cookbook GIveaway

the davis farmers market book

"The Davis Farmers Market has long been at the vanguard in this nation, and it has led the way for the thousands of markets that have sprung up around the country. … This book is a beautiful tribute to the people who have kept this market alive and vibrant for nearly 40 years, with every recipe a little love letter to the farmers who grow the ingredients.

– Alice Waters

The Davis Farmers Market Cookbook (revised edition) celebrates seasonal recipes that utilize ingredients from the market's local vendors and producers. Author and market co-founder Ann M. Evans introduces many of the family farms (including our farm, Capay Organic) in these pages, giving readers the opportunity to get to know the people who produce and sell the foods they buy each week.

April 26, 2019

Spring is in the Air: 5 Ways to Naturally Freshen Up Your Home For Spring

Spring is in the Air


We’ve been enjoying the beautiful clear skies and rising temperatures here in California. It’s time to open up your windows, clear out the stale air, and replace it with a fresh clean fragrance. To fill your home with the warm welcoming scents of spring, we suggest these easy, natural, DIY air fresheners.

April 22, 2019

Earth Day Tips & Tricks for Reducing Food Waste

Earth Day

In the United States, it's estimated that 40% of food goes uneaten, and the average family throws away over $1300 every year in the form of food waste. This translates to increased methane emissions in landfills and depleted resources. Plus, food waste is water waste. Wasting one pound of tomatoes is the equivalent of a five-minute shower! In honor of Earth Day, we're sharing a roundup of meal planning tips, food storage tips, and cooking tips that will lead to less waste at home. Not only will it benefit Earth by lowering your carbon footprint and conserving resources, saving food will save you money too!

April 1, 2019

Meatless Monday

Meatless Monday

The concept behind Meatless Monday is very simple: refrain from eating meat for one day a week. By doing so, you can make a positive impact on your health, the environment, and animal welfare while practicing mindful eating and experiencing the joy of fresh fruits and vegetables.

March 29, 2019

All About Strawberries


strawberries in basket_horiz_Lg_FC
Your cheering has been heard, STRAWBERRIES are the champion of our NCAA-style bracketed March Madness Produce Playoffs!! We’re celebrating our winner by sharing some fun facts, helpful tips and our favorite recipes featuring strawberries below.

March 28, 2019

10 Questions with Chef Brendan Collins

Chef Brendan

We're looking forward to our Seasonal Dinner with Farmer & Chef at Wilshire Restaurant on April 11th. These dinners provide a unique experience to sit down with farmer and chef, enjoy a meal together and share about the mutual passion for sustainable and organic practices.

March 25, 2019

Stuck In Spring

apricots

Farm News

The fruits of spring’s spectacular bloom of our apricot trees are visible – literally. They are tiny, but recognizable green apricots. The flowers that attracted the pollinating insects are still hanging on, but barely. They are beat up and drying, but like parents, they are happy to be upstaged by the little ones. From the branches of the rusty, red apricot bark, true leaves are beginning to emerge. Soon those leaves will shade out the branches and provide much needed protection to the apricot gems.

March 4, 2019

Winter Transition

Winter Transition

Farm News

This is the month when winter transitions to spring, but I certainly cannot feel it. Skies are clear. Grass is green, and the fruit trees are thinking about breaking their buds into flowers but it is too cold. The early morning ice on my windshield and the sheets of ice on the puddles are holding onto winter.

Winter Transition


By midday, I am reminded that spring really could be just around the corner, and I am not the only one on the farm who feels this way. The field of cover crop by the creek that was just mowed down is at the stage for some serious courting. A group of hens scratch and peck at the vegetation paying little attention to the boys who are doing everything they can to steal the show. With their chests puffed out, their heads pulled back and their tail feathers on display, they strut slowly around, dragging their wings while trying to decide if they are there to impress the hens or scare the competition. It is really fun to watch, and they really don’t seem to care about me or the team working in the field next to them.

Winter Transition


Behind the green John Deere tractor, three spools of black drip tape unroll as three beds each receive one line of drip tape injected four inches down and six inches offset from the middle of the row. This job takes one tractor driver at the end of each row. He raises the implement up, cuts the drip tape off, turns the tractor around and heads down the next set of three rows. The work is going quickly and without issue. Tomorrow, we will lay out the submain and begin coupling the drip tape to the submain, which is connected to the pumping and filtering station by the canal. By the end of this week, weather permitting, we will have the system installed and will be ready for the tomato plants that are scheduled to arrive from the greenhouse at the end of the month.

Winter Transition


On my way back to the shop, I pass the harvest crew. With my window open, I hear them whistling and chatting as they work. The smell of fresh garlic invades my pickup.

Garlic
Stopping to get a closer look, I can see that the garlic might still be a little on the small size for ideal but getting started a little bit too early is better than getting started too late. Never in all my years of farming have I ever felt on time for anything.

Make sure to find us on Instagram @farmfreshtoyou and @farmerthaddeus.

February 21, 2019

Love on the Farm: Mary and Joe

Love on the Farm: Mary & Joe
Joe started working for Farm Fresh To You over a decade ago, and shortly after starting with us, he brought his wife Mary on board. Joe will be celebrating 11 years as a delivery driver this May and Mary, our Route Delivery Operations Manager - the mastermind of our logistics department, will be celebrating 9 years in June.

February 19, 2019

Rushing Water And Deep Mud

Rushing Water and Deep Mud 1

Farm News

It’s hard to walk around the farm with all the mud; driving is even more difficult. There are a few main graveled drives through the farm that are drivable, but even those leave the trace of the wheels through the gravelly, muddy mixture. Parking next to the canal bridge, I get out and start walking down the roads. There is a squishing and crackling sound under my feet. Since sometime last night, the rain stopped for a moment. There are deep clouds hanging overhead, but nothing is falling from them besides their shadows.

Love on the Farm: Samantha & Brandon

samantha and brandon 3

Brandon and Samantha started dating in 2013 and have spent quite a bit of time on the farm. Samantha is a super nanny and has watched all 12 of Barnes-Barsotti kids. Samantha and Brandon are frequent visitors to our Farm Fresh To You farm events and festivals.

February 15, 2019

Love on the Farm: Michael & Liz

Love on the Farm: Michael & Liz

Michael and Liz met in San Francisco, but their relationship flourished in Yolo County, where Liz is from.

February 14, 2019

Food From The Heart

Food From The Heart
Happy Valentine’s Day! Call us romantics, but we’re feeling the love here at Farm Fresh To You today. We love all of our farm box members who support local farmers, organic produce and sustainable practices. We love our family of passionate employees who share in our values and work hard as a team. We also love all of the amazing artisan food purveyors that we get to work with. If there’s one thing we really love, it’s delicious food, and it’s even better when we get to share it with you! Today we want to take a moment to introduce you to some of our partners that make their food with love.

We Love Jam

The owners of We Love Jam began making jam for fun from the Blenheim apricot tree in their backyard. Each summer, they picked fresh fruit from the 80-year-old tree and made jam to share with their friends and family. On a whim, they sent some jars to food magazines, and Food & Wine magazine loved it so much they called it the best jam they’ve ever tried in their February 2002 issue. Overnight, what started as a hobby became a successful business.
“We still make everything by hand and source our fruit from local farms. Everything is made in our own custom-made commercial kitchen. As owners, we are directly involved in every facet of this business. It doesn’t get more hands-on than this. It is very rewarding working with local farms and making our customers happy.”
We Love Jam

Theo

Theo is passionate about changing the world through chocolate. As the first Organic and Fair Trade certified chocolate factory in North America, they believe that the finest chocolate should be created in an entirely ethical and regenerative fashion.
“As a company rooted in cocoa, our mission is to create a more beautiful, compassionate, and enduring world by responsibly making delicious and inspiring products for everyone. This is why our co-founder Joe Whinney pioneered the first supply of organic cocoa into the US in 1994, and we remain committed to making amazing fair trade and organic bean-to-bar chocolate today. If you’ve ever had a Theo treat, we hope you’ll find that our love for creating delicious chocolate is evident in each bite.”

Theo

Old Dog Ranch

Old Dog Ranch is a fifth-generation family farm on the Calaveras River in San Joaquin County, California. The family has lived and farmed at the ranch since 1912. Growing up on the ranch (which is named for two of the family’s beloved, long-lived canine companions), Mollie Sitkin loved experimenting with ingredients picked from the fields and orchards just outside her kitchen door. Today, Mollie makes the Old Dog Ranch line of walnut snacks and walnut butters with organic Chandler walnuts from an orchard her father planted the year she was born.
“I’ve always loved serving delicious things to people and seeing them smile, but being able to grow the ingredients and make the snacks healthy takes it to a whole new level for me. Freshness and growing high-quality walnuts are the most important thing for our family business.”

Old Dog Ranch

Upper Crust Bakery

Upper Crust Bakery started baking bread 33 years ago in 1986. It was started by a husband-and-wife team Mo and Trudy Kalinsky in Northern California. Together, they made a perfect duo. He was passionate about the science of bread baking, and she was the face of the business and an amazing salesperson. Their son grew up in the bakery learning the craft.

Their son, Lorin, ended up building a career for himself in entrepreneurship and technology. He started a family of his own, and they split their time between living in the Bay Area and France. In 2013, his family relocated back to California. His love for baking was rekindled and with his parents’ blessing, he took over the business in 2017.
“It’s an exciting time to be in the good food business. We feel privileged to live in what is one of the most fertile, productive agricultural regions in the world. People are passionate about supporting local agriculture and eating well. Because of our presence at dozens of farmers markets across Northern California, our bakery has established unique links to many of the family farms and agricultural producers in our region. We source local ingredients and support local agriculture whenever possible, and we are proud to provide good food to our community.”
Upper Crust

Chivas

About 15 years ago, founder, Donna, learned about the nutritional benefits of drinking raw goat milk and decided to buy two French Alpine goats. Receiving 2 gallons of fresh milk a day, she taught herself to make cheeses, yogurts, ice creams, and eventually, soap! Donna used to have what her kids would call “alligator skin” -- super dry and flaky -- but, her homemade goat milk soap transformed her skin! Her friends and family loved the soaps so much too, that she kept making more. With the help of her daughter, Lauren, Donna’s DIY home project soon turned into what is now Chivas Skin Care. Donna and Lauren created the business because they wanted to share with others the same wonderful products that Donna had formulated for her family.
“Farm-fresh milk is the number 1 ingredient in all of our soaps, making each bar ultra-rich and creamy. Goat milk is the foundation of our soaps, and we believe that a high-quality soap like ours should be the foundation of any skincare routine. The better quality the soap, the less lotions and potions are needed. 
We use high-quality and all-natural ingredients in our soaps, which make them only that much more gentle, soothing and nourishing for the skin. We use food-grade olive oil, plant-based, essential oils, sustainable palm oil, and fair trade shea butter. We do NOT use any fragrances, perfumes, artificial colorants, preservatives or the like. When you read our ingredients list you can understand each ingredient. We always joke, “you really could wash your mouth out with this soap."
Chivas Skin Care

How To Add Their Delicious Products to Your Delivery:

CSA members - head on over to our online Farm Stand Market to customize your upcoming delivery. Market is open from noon on Thursday until 6 pm, 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.

February 13, 2019

Love on the Farm: Thaddeus & Moyra

Love on the Farm: Thaddeus & Moyra

Thaddeus and Moyra met at the San Francisco Ferry Building in the summer of 2004. Moyra was home from college, working at Bay Crossings and Cowgirl Creamery, and living with her parents. Thad was working at our Farm Fresh To You store and splitting his time between living on the farm and in San Francisco.

February 12, 2019

Love on the Farm: Gavin & Lilly

Rooting Around: Our Farm Blog

In general, Gavin and Lilly did a lot of falling in love on the farm. Gavin lived on the farm and would travel to SF on weekends to see friends - and that's when he met Lilly. They were at a mutual friend’s birthday party where he offered her a Candystripe fig from the farm. One fig led to another, and they spent most of the party exchanging summer stories and dancing until the wee hours.

Love on the Farm: Ambler & Ben

IMG_3193
Ambler and Ben first met when they were teaching at the same school in New Orleans. It was love at first sight! After many years of dating, they decided to make it official, and tie the knot.

February 9, 2019

Love On The Farm: Freeman & Carol

Love on The Farm Freeman & Carol 3
Freeman and Carol met in high school in the FFA (Future Farmers of America) and competed against each other in public speaking competitions. She was 15. He was 16 and had a truck.

February 8, 2019

Love On The Farm: Jordan & Rosch

Love On The Farm Jordan & Rosch
We've got a few more stories we'll be sharing over the next few days of how friends, families and folks you maybe have never met before have celebrated and found love on our farm. It’s an honor that you, our community, share these everyday extraordinary moments with us.

February 7, 2019

Love on the Farm: Max & Raemonn

Love on the Farm: Max & Raemonn

We love hearing stories of true love found on the farm. Max and Reamonn first met at our Capay Tomato Festival and we’ve loved seeing them back on the farm for the festival year after year.