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: On-farm. Farmers’ markets: Auburn: Old Town Courthouse Parking Lot, Roseville: Whole Foods Market at the Fountains, Granite Bay: Quarry Ponds Town Center, Midtown Sacramento (Saturdays) and Carmichael Park (Sundays)
Hours: Call for on-farm sales, tours and more information about hosting an event on our farm
Products: Pork, beef, lamb individual frozen cuts. Whole chickens.
Krista and Andrew Abrahams
4053 Wilson Town Rd, Lincoln CA 95648
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View farm stay information here.
Sales: Newcastle Produce, Auburn Farmers’ Market and online through our website or Amazon.com. We also sell through the Tahoe Food Hub.
Hours: Sunday mornings for tours at milking time. Other times by special arrangement. Email for availability
Products: We raise heritage breed cattle, chickens and emus on our farm in the foothills in-between Auburn and Lincoln. We are a state certified, Grade A dairy and farmstead creamery that sells cheese, butter, ice cream and yogurt all made in small batches on the farm. We have about 1500 free range laying chickens that live harmoniously with the cows, pigs and other farm animals. Our specialty are the hearty and picturesque Scottish Highland breed but we also raise Dutch Belted, Dexters, Milking Shorthorns and various crosses. Our cows live together with their calves, outside year-round, are milked only once per day and receive the highest levels of personal care.
Long Dream Farm operates a farm stay — rented via airbnb — with a house that can sleep 8 people. Visitors are welcome to observe and participate in farm activities such as milking, feeding and brushing cows and also enjoy hiking the property and swimming in the creek.
Serves 2 – recipe by Courtney McDonald
-3/4 cup Massa Organics short grain brown rice
-2 bone-in pork loin chops (you could also use 1 small whole pork tenderloin)
-1 Tbsp. olive oil
-1/4 cup Snow’s Citrus Court Mandarin Orange Marinade and Stir-Fry Sauce
-1 Tbsp olive oil
-2 pieces bok choy, washed and thinly sliced crosswise
-1 piece green garlic, trimmed and thinly sliced
-salt or soy sauce, to taste
In a small pot with a lid, cook the brown rice according to package instructions. Once fully cooked, transfer the rice to a rimmed baking sheet and spread out to cool to room temperature. Cover and refrigerate to chill (you could do this a day in advance).
Preheat grill. Brush the pork chops with 1 Tbsp. olive oil and grill to desired doneness. While grilling, baste with 2 Tbsp. of the mandarin stir-fry sauce to form a glaze. Set aside to rest.
While pork chops are resting, heat the remaining 1 Tbsp. olive oil in a wok or skillet. Add the green garlic and saute quickly over medium-high heat until fragrant – about 1 minute. Add the sliced bok choy and sauté for about 30 seconds. Add the cooled brown rice and the remaining 2 Tbsp. stir fry sauce. Cook, stirring frequently, until heated through. Taste for seasoning and add salt or soy sauce to taste, if necessary. If the pork chops have cooled off, put them back on the grill for a few seconds to reheat. Spoon the rice mixture onto 2 serving plates and top with the grilled pork chop. Serve immediately!
Healthier Variation: You can simply steam the brown rice and bok choy and omit the stir-fry technique. Squeeze a fresh orange or lemon over the rice to serve and top with the grilled pork chop.
Sales: On farm, please call first.
Hours: Please call first.
Products: Offering beef, pork, chicken eggs, honey, pecans
Recipe by Courtney McDonald
-2 Tbsp. olive oil
-6 pork loin chops
-2 Tbsp unsalted butter
-8 fresh thyme sprigs
-3 tart green apples, peeled, cored and sliced ¼ inch thick
-2 Tbsp honey
-sat and pepper, to taste
Preheat oven to 400 degrees F. Heat a large cast-iron pan over medium-high heat. Add the olive oil. Season the pork chops to taste with salt and pepper and add to the pan (in batches if they won’t all fit together). Avoid crowding the pan or the pork chops will steam. Cook the chops until well-caramelized on both sides and cooked just under your liking. Remove chops from the pan and set aside to rest.
Wipe excess oil from pan and add the butter, thyme, apples and honey. The apples will start to release moisture and absorb any browned bits left from the pork chops. Cook this mixture, stirring occasionally, until apples begin to soften – about 5 minutes. Season to taste with salt and pepper. Once apples are soft, place the cooked chops back into the pan, on top of the apple mixture. Put the whole pan in the oven to heat through – about 10 minutes. Remove from the oven and serve immediately.
Sales: Farmers’ markets at The Fountains in Roseville on Tuesdays and at the Auburn Courthouse parking lot on Saturdays, year-round. Monthly deliveries are available through the Sierra Foothill Producers. Chicken, lambs and pigs in Penryn – sheep and cattle in Newcastle. Cold storage rental available at 7209 Church Street.
Hours: 8:00 a.m. – 4:00 p.m., Mon – Fri at 7209 Church Street, Penryn (Call ahead to place your order for pickup or to make an appointment)
Products: Naturally grown, pasture-raised beef, chicken, goat, lamb, pork, rabbit meat and chicken and duck eggs