Sales: on-farm, you pick (check website for schedule), farmers’ markets in Tahoe City, South Lake Tahoe, and Sacramento. Grocery stores in Tahoe and Newcastle Produce. Restaurants in Auburn & Tahoe.
Hours: U-Pick on Mondays, Wednesdays, and Saturdays, May through November by appointment
Products: Raspberries, thornless blackberries, boysenberries, olallieberries, blueberries, chestnuts, pomegranates, kiwi, mandarins, pumpkins, squash, tomatoes, loquats, persimmons, figs, rhubarb, cherry plums, Meyer lemons, apples, applewood, olives, herbs, flowers, corn, popcorn, guava.
Hours: Call for appointment
Products: Angus beef cattle, Dorper sheep and lambs, free range eggs, honey. Seasonally we have limited crops of cherries, peaches, apricots, plums, and figs, quince and pomegranates. The bulk of our fruit production is directed towards preserving jams, jellies and marinades. We also plant small fields of organic corn, pumpkins, squash, heirloom tomatoes, various peppers, cucumbers and melons
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.
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.
3500 Gladding Road
Lincoln, CA 95648
Sales: Newcastle Produce, Tahoe Food Hub and Tahoe area restaurants
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Products: Cherry Tomatoes, Cucumbers, Summer Squash, Peppers, Padrons, Shishitos, Butternut, Winter Squash, Sweet Potatoes, Sunchokes, Turmeric, Sorghum, Luffa, Ashwagandha
About Us: Plum Possum is a small farm on the outskirts of Lincoln owned and run by Valerie and Jeff. Our fields are diverse, sustainably grown, and produce a wide range of colorful summer vegetables, winter roots, and year-round staples.
We grow some unusual crops, both to keep things interesting for ourselves and to challenge assumptions about what farm-fresh food encompasses. So many plants can be grown in our long summers and mild winters that are not widely available. The grocery store selection is just a small window into our many food options and broadening that window can increase the interest and enjoyment people get from their food. If there’s something you’d like to see grown locally, tell us about it!
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.
Sales: On-farm, you-pick and farmers’ market’s in Auburn & Roseville
Hours: 9am – 5pm
Products: Strawberries, blueberries, chili peppers, tomatoes, vegetables, Christmas trees, herbs, wreaths & greens. Roasted New Mexico chili peppers available at the farmers’ markets.