Sales: Please call for citrus availability.
Sales: Farm stand, please call for hours. Farmers’ Market in Old Auburn, every Saturday, year-round.
Hours: Please call
Products: Seasonal fruits and vegetables.
Sales: On site at the brewery, tasting room and hop farm.
Hours: Tasting Room: Thurs – Fri 2:00 – 6:00 p.m., Sat – Sun 11:00 – 5:00 p.m.
Products: Enjoy the taste of handcrafted ales made onsite in our converted barn. By growing over 20 varietals of hops onsite, using honey from our bees, and picking fruit from our organic orchard at the peak of freshness, we can further showcase the distinct, seasonal flavor profiles of our farmhouse beer. Our Brewmaster has been perfecting his craft for over 30 years. Come enjoy true farm-to-tap beer, play with the goats, and see where great beer is grown.
Sales: Via website
Products: For over 30 years we have been known for our quality miniature and compact cattleyas, but to the orchid aficionado we have also been known as a fantastic source for species. With over 2000 different species, too many to put into one list, we have long been a source to the orchid industry. The quality of our species has been perfected through years of breeding.
CSLB Lic: 1079416
Sales: On-site to retail customers
Hours: Open April through Oct. Fri., Sat., Sun. 10 – 4 and by appointment. Closed for winter.
Products: Aquatic and bog plants (sizes 2” to 5 gal), ornamental grasses and perennials (sizes 2” to 5 gal), shrubs and trees (1 gal to 15 gal), Mosquito fish, floating water gardens.
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.
Sales: Please call for more information.
Hours: Established in 1976. We are a small family rice farming operation.
6 small apricots, washed, halved and pitted
1 Tbsp. Olive Oil
1 Tbsp honey
4 sprigs lemon thyme or regular thyme
2 Tbsp unsalted butter, melted
salt and pepper, to taste
Preheat grill. In a small bowl mix the honey, thyme sprigs, melted butter, salt and pepper. Set aside. Brush the apricot halves with the olive oil and grill, cut side down, until they are just softened and have caramelized grill marks, about 3 minutes. Immediately toss into the bowl with the honey, thyme and butter and let marinate at room temperature until ready to serve. Use as a garnish for grilled pork chops.
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.
Category: Side Dish
PlacerGrown ingredients used: Strawberries
Served with these PlacerGrown Products: Strawberries
Preheat grill to medium heat. Make sure grate is well oiled. Thread strawberries onto skewers, about 4–6 berries per serving. Arrange on patter or baking sheet. Warm butter and syrup together in a small skillet placed on the edge of the grill, and stir until butter melts. Brush berries well with syrup mixture. Transfer kebabs to grill. Cook for 6 to 8 minutes, turning occasionally to grill on all sides until tender the juices are oozing. If you wish, drizzle with more syrup and serve on a bed of fresh mint.