Sales: On-farm, variable hours; Gaia’s Basket grocery market in Auburn.
Hours: Please call for on-farm hours or information on farm tours.
Products: Located in Loomis, Belly Rub Farms features eggs (pasture raised, organic feed, soy free), Heirloom tomatoes, peppers (sweet & hot), greens, broccoli, cauliflower, pork, chicken, Heirloom, turkey (pasture raised, organic feed, soy free), herbs, basil, Stevia, lemons, pomegranate, summer & winter squash, melons lemon grass garlic, onions, piglets (Kune Kune and American Guinea Hog).
Sales: CSA, Farm stand
Hours: Farm stand open every Thursday and Friday from 2-7 pm, starting in June
Products: Arugula, basil, beans, beets, bok choy, broccoli, cabbage, carrots, cauliflower, celery, corn, cucumbers, eggplant, fennel, garlic, scallions, culinary herbs, kale, leeks, lettuce, melons, mustard greens, onions, peas, peppers, potatoes, pumpkins, radishes, salad mix, spinach, summer squash, swiss chard, tatsoi, tomatoes, turnips, watermelons, winter squash.
About Us: We are located on the historic 150 acre Simpson Ranch in the heart of Meadow Vista. Vast meadows, Wooley Creek, and oak woodlands run through the property creating a delightful back drop for the farm as well as numerous trails that visitors are welcome to explore. Become a member of our farm by joining our CSA (Community Supported Agriculture) program, receiving bountiful harvests of produce for 24 weeks during the summer and 10 weeks during the winter. Or come enjoy the beauty of the farm, stroll the fields, visit our farm stand and pick-up your weeks bounty of produce.
Hours: 9 a.m. – 6 p.m. (seasonally)
Sales: Farmstand, u-pick strawberries (by event only)
Products: Strawberries, blackberries, squash, zucchini, tomatoes, garlic, onions, green beans, snap peas, fava beans, cucumbers, lemon cucumbers, melons, herbs, cherries, blueberries and apricots
About: Granny Mays Strawberry Farm. We are a local, family owned and operated farm in Granite Bay, Ca. We sell strawberries, blackberries, cherries, and many other types of produce. We also have pick your own strawberries and blackberries on selected dates.
Serves 6; recipe by Courtney McDonald
-6 NY strip steaks or ribeyes
-1/2 cup olive oil
-6 cloves garlic, smashed
-1 shallot, sliced
-2 sprigs rosemary
-2 Tbsp red wine
-4 large heirloom tomatoes, sliced ¼ inch thick
-4 ounces salty blue cheese, such as Bleu d’Auvergne or Roquefort
-1 small red onion or torpedo onion, sliced ¼ inch thick
-1/4 cup fresh basil leaves
-2 Tbsp extra-virgin olive oil
-salt and pepper, to taste
2 hours ahead of cooking time, marinate the steaks – in a large ziplock bag, place ½ cup olive oil, 3 cloves smashed garlic, the sliced shallot, 2 sprigs rosemary and the red wine. Add the steaks and refrigerate for 2 hours to marinate.
Preheat grill. Brush the red onion slices with a little olive oil and season with salt and pepper. Grill onions until slightly softened and beginning to caramelize, about 1 minute on each side. On a large platter, lay out the tomato slices in a shingled pattern. Crumble the blue cheese evenly on top, then layer the grilled red onion on top of that. Crush the basil leaves and sprinkle over the platter to garnish. Drizzle the tomatoes with the olive oil and season to taste with salt and pepper. Set aside while grilling the steaks.
Remove the steaks from the marinade and season with salt and pepper. Grill to desired doneness and let rest 10 minutes before serving. Serve alongside the tomato platter.
Lacto-fermented vegetables are pickled in a simple brine of water, salt, and sometimes whey, plus spices as you like — no vinegar.
Recipe by Karen Killebrew, adapted from Frog Bottom Farm
(1 pint – doubles easily)
as many okra (washed and stems cut off) as will fit in a pint jar
1-2 cloves garlic, smashed with the broad side of a chef’s knife and peeled
½ tablespoon sea salt or pickling salt (any salt without anti-caking agents)
2 tablespoons whey
½ cup + water
any spices or seasonings you like – we like red pepper flakes, coriander, cumin, garlic, and mustard seed
Wash the okra and stuff it, along with the garlic, into your pint jar. Pack it in there really tight; you don’t want any pieces to float above the brine when you add it. Make sure there’s about an inch of headroom between the top of the okra and the top of the jar.
Combine the rest of the ingredients and pour over the okra. Gently turn the jar back and forth during the first day or so of fermenting, to help the salt dissolve.)
Add a bit more water if necessary to cover the okra completely; lacto-fermentation is an anaerobic process, and if any vegetables are exposed above the brine, you risk either mold or mushy vegetables.
Cover and keep at room temperature for 3-4 days, until bubbles begin to form and the okra is as sour as you like it. Taste it after 2 days; if you like how it tastes, put it in the fridge. If you want it to be more sour, give it another day or two before putting it in the fridge. Lasts several months.
Sales: At High Hand Conservatory and Nursery
Tours: Yes, for special events or please schedule a tour
Products: Garlic, onions, Cilantro, Dill, Parsley, Thyme, rosemary, sage, peas, beans, romanesco, cauliflower, carrots, eggplant, peppers, paper lanterns, melons, beets, 50 varieties of tomatoes, asparagus, artichokes, potatoes, mandarins, lemons, limes, sunflower, lavender, French marigolds, marionberries.
About Us: Maple Rock Gardens is a 30-acre estate garden containing multiple themed garden rooms, one of the largest garden Railroads in Northern California and almost 4 acres of bountiful farm lands. Open for private tours during a portion of the year guests will enjoy meandering paths leading to each of the garden rooms ranging from Japanese style settings to a formal English garden room full of fragrant and delicate blooms. Each area contains unique plant life such as peonies, ferns, dogwoods and iris. Water features both tall and wide and many hidden treasures can also been seen around every turn. And of course, the garden’s namesake: beautiful Japanese Maples. One of the most recent additions to the property is the farm which yields produce and plants year round for both the High Hand Conservatory and Nursery. Colorful and unique vegetables are produced for the High Hand Conservatory Restaurant inspiring fresh seasonal menu options and creating a colorful culinary experience for both your eyes and your taste buds. Many plants are started from seed on the farm at Maple Rock, carefully planted by hand in the rich soil of Placer County and made available for sale upon maturity at the High Hand Nursery. We invite you to schedule a tour or plan on visiting during one of our special events planned each year.
Sales: Grocery stores, CSA, farmers’ market, restaurants
Products: Certified organic tomatoes, squash, persimmons, wheatgrass, onions, garlic, kale, chard, pumpkin, corn, herbs, pastured chickens, pea shoots, radishes, beets, carrots, potatoes, kohlrabi, cabbage, turnips, broccoli, cauliflower, lettuce, brussels sprouts, collard greens, sprouts, sunflower shoots and more.
Recipe by Courtney McDonald
For the lamb:
-1 bone-in or boneless leg of lamb (3-5 lbs)
(you could also use a rack, loin or loin chops for this recipe if you prefer – adjust cooking time accordingly)
-1/2 cup extra-virgin olive oil
-4 sprigs fresh rosemary
-1 orange, sliced into ¼ inch rounds
-6 cloves garlic, thinly sliced
Marinate the lamb a day ahead: Place the leg of lamb in a large bowl. Add the ½ cup olive oil, rosemary sprigs, orange slices and garlic. Toss to coat the lamb, cover with plastic wrap and refrigerate overnight.
Preheat oven to 375 degrees F. Remove the leg of lamb from the marinade and place on a rack in a small roasting pan. Put the orange slices and rosemary in the roasting pan as well, and pour the olive oil from the marinade over the leg of lamb. Season the meat generously with salt and pepper. Roast in the preheated oven to desired doneness (internal temperature of 135 degrees for medium). This could take from 45 min-2 hours, depending on your liking. Once lamb is cooked, remove from the roasting pan and set aside to rest for 15-20 minutes before slicing.
-2 lbs. ripe red tomatoes, cut into 1 inch chunks
-6 Tbsp. olive oil
-1 lb. eggplant, diced into 1 inch pieces
-2 large white or yellow onions, chopped
-8 cloves garlic, peeled and crushed
-2 sweet peppers, diced into large chunks
-1 lb. zucchini, yellow squash, or combination,
cut into 1 inch chunks
-2 Tbsp fresh thyme leaves
-juice of 1 lemon
-salt and pepper, to taste
Preheat oven to 350 degrees. Place tomatoes and juices on a rimmed baking sheet, drizzle with 2 tablespoons oil and bake until thickened, 30 minutes, stirring every 10 minutes. While the tomatoes are cooking, toss eggplant with 1 1/2 teaspoons salt. Let sit 20 minutes, then squeeze out excess liquid and discard. In a large Dutch oven or heavy pot, heat 4 tablespoons olive oil over medium heat. Add onion and cook, stirring occasionally, until translucent, 5 minutes. Add garlic and cook until onions and garlic are soft, about 5 minutes. Add peppers and cook, stirring, until crisp-tender, 4 minutes. Season with salt and pepper. Add tomatoes, eggplant, zucchini and/or squash, and thyme to pot. Cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium-low, partially cover, and cook at a gentle simmer until vegetable are tender but not mushy, 15 minutes. Season to taste with lemon juice, salt, and pepper. Serve as accompaniment to roast leg of lamb.
Products: Strawberries, blueberries, cherries, apricots, blackberries, onions, garlic
Recipe by Courtney McDonald; Serves 6
1/2 cup extra-virgin olive oil
1 large yellow onion, diced
4 cloves garlic, peeled and thinly sliced
1 ½ tsp. ground cumin
1 ½ tsp. ground coriander
1 Tbsp. smoked Spanish paprika
1 ¼ lbs. black beauty or other eggplant
1/2 tsp. crushed smoked dried chilies
1/4 cup chopped fresh parsley
1/2 cup sesame tahini
1/4 cup fresh lemon juice
1 tsp. toasted sesame seeds, for garnish
salt, to taste
1 recipe Zephyr squash chips (recipe follows) peeled and diced into 1/2 inch cubes
In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sweat until onions are soft and fragrant, about 6 minutes. Add the cumin, coriander, paprika and crushed chilies. Cook until spices are fragrant, about 2 more minutes. Add the eggplant and reduce heat to low. Stir to coat evenly with the onion/spice mixture and cook until eggplant begins to soften. If eggplant begins to stick to the bottom of the pot, add a little water. Cook, stirring occasionally, until eggplant is completely soft, about 20-30 minutes. Add salt to taste and remove from heat.
Puree the eggplant mixture in the bowl of a food processor to the desired consistency, or mash finely with a potato masher. Transfer to a medium mixing bowl and add the parsley, tahini, and lemon juice. Taste and adjust seasoning, if necessary, and serve hot or cold with the squash chips.
Zephyr Squash Chips
2 medium-sized Zephyr squash, rinsed
1/4 cup olive oil
salt and pepper, to taste
Preheat oven to 225. Line 2 baking sheets with non-stick silicon baking mats. Brush the mats with olive oil. Using a mandolin slicer, slice the Zephyr squash as thinly as possible and line the slices in a single layer (not overlapping) on the baking sheets. Brush the top side of the squash with olive oil, lightly season with salt and pepper and bake in the preheated oven until chips are completely dry and crisp – 1 ½ to 2 hours. Let cool completely before removing from the baking mat. Store in an airtight container until ready to eat.