Posts by Carol Perrine

FOWLER RANCH

Fowler Ranch
Sierra College Blvd and Hwy 193 – top of the T intersection – Lincoln 95648
916-645-8191
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Email: TheFowlerRanch@gmail.com

Hours: Open the month of October – Sat and Sun 10 a.m. to 5 p.m.
Products: Pumpkins

FOUR TINES FARM

9140 Mount Vernon Road, Auburn, CA
530-392-2649
www.fourtinesfarm.com
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Follow us on Instagram @fourtinesfarm

Sales: May thru December, farm stand open to the public on Sundays, 9:00 a.m. – 1:00 p.m.
Products: Fresh flowers, seasonal fruits and vegetables, olallieberries, grass-fed lamb and more.
About Us: We are a small, family-owned and operated farm located 1.5 miles from hidden falls regional park near Auburn, CA. We specialize in cut flowers, tree fruit, ollalieberries, seasonal produce, citrus and grass-fed lamb. Come visit our seasonal farm stand, open May-December!

PLUM POSSUM FARM

3500 Gladding Road
Lincoln, CA 95648
Phone: 916-827-0614
Sales: Newcastle Produce, Tahoe Food Hub and Tahoe area restaurants
Email: PlumPossumFarm@gmail.com
www.PlumPossumFarm.com
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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!

PRODUCE ALIVE

Erik Powell
Loomis, CA
530-391-8992
producealive@gmail.com
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Sales: Foothill Farmers’ markets on Tuesdays at the Roseville Fountains; Saturdays at the Auburn Old Town Courthouse, and Sundays at the Sacramento Farmers’ Market (under freeway).  Wholesale sales are also available.
Products: Red & green butter-head lettuce, Little Gems romaine, Watercress
About Us: Produce Alive is the first commercial aquaponic farm in Placer County (and the Sacramento area). Currently producing aquaponically grown, living lettuce to local restaurants and farmers markets.  Erik is passionate about aquaponics due to the emphasis on water conservation, working in environmentally controlled greenhouses, and high-density food production methods.

NEILSON FAMILY FARM

Rick and Becky Neilson
6900 Andressen Rd, Sheridan CA 95681
Rick 530-933-3851 Becky 530-933-1232
Email: becky@farwestwireless.com

Sales: On-farm sales by appointment. Please call first.
Products: We raise free range chickens, ducks, geese & lambs. We have a valid egg handler’s egg permit. All eggs are cleaned and packaged in new cartons or flats. We sell chicken and duck eggs (duck eggs are seasonal) as well as ducklings, ducks, and lambs. Private tours are offered by appointment.

BYWATER HOLLOW LAVENDER FARM

Elizabeth  & Dan Bunz
5950 Mt. Vernon Road, Lincoln CA 95648
916-316-0062
Email: bywaterhollowlavender@gmail.com
www.bunzlavender.com
Visit us on Facebook

Sales: On-farm, U-pick and on-line at bunzlavender.com
Hours: May 12 – July 1 (bloom season): Saturdays and Sundays from 10 a.m. – 3 p.m.; Nov. 3 – Dec. 9 (Annual Holiday Boutique): Saturdays and Sundays from 10 a.m. to 3 p.m. 

Products: Bywater Hollow Farm is owned and operated by the Bunz family.  Located on the Placer County Wine Trail our farm is open seasonally to the public for U-pick while the lavender is in bloom from mid-May through June.  Our farm shop features our own handcrafted, homemade products as well as many other fun lavender themed items.  Additionally, we open the farm for engagement and family photo sessions as well as small group tours year-round by appointment. And don’t miss our Holiday Boutique on weekends in November and early December, featuring our own beautiful lavender inspired products as well as unique and special gifts from local artisans.

GOATHOUSE BREWING COMPANY

www.goathousebrewing.com
600 Wise Rd, Lincoln CA 95648
916-740-9100
Email: info@goathousebrewing.com
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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.

Serves 6 – recipe by Courtney McDonald

 Ingredients:

-6 Tbsp. Extra Virgin olive oil
-2 Tbsp. unsalted butter
-3 Tbsp. mild curry powder
-2 medium winter squash, such as acorn, turban, kabocha or butternut
-3 Tbsp. local honey
-salt and pepper, to taste

Make the curry oil:  Heat the olive oil, butter, curry powder in a small pot over low heat until the butter melts.  Season to taste with salt and pepper and simmer until the curry becomes very fragrant, about 5 minutes.  Set aside 4 Tbsp. curry oil for the chutney.

Preheat oven to 425.  Carefully cut the squash in half lengthwise and scoop out the seeds. Cut each half in half again lengthwise.  Lay out the squash on a rimmed baking sheet or large glass baking dish, cut side up.  Drizzle evenly with the remaining curry/butter/oil mixture and honey.  Season again lightly with salt, cover with foil and bake until squash is tender, 30-40 minutes.  Remove foil and allow to caramelize for another 5 minutes.  While the squash is roasting, make the persimmon chutney.

For the chutney:

Ingredients:

-4 Tbsp reserved curry oil from above recipe
-1 large yellow onion, finely diced
-3 cloves garlic, thinly sliced or minced
-4 firm-ripe fuyu persimmons, peeled and diced into ½ inch cubes
-3/4 cup golden raisins or other dried frit
-1/2 cup rinsed and drained capers
-salt and pepper, to taste

Heat the curry oil over medium-high heat in a medium pot.  Add the onions and garlic and cook, stirring occasionally, until onion are soft and translucent, about 15 minutes.  Add the diced persimmon and cook until barely softened, about 5 minutes.  Add the dried fruit, capers, and season to taste with salt and pepper.  Set aside until squash is finished roasting.

Transfer squash to a serving platter and top with a generous spoonful of the persimmon chutney, serve immediately.

Serves 6; Recipe By Courtney McDonald

Ingredients:

-6 lbs. RougeVif d’etampes, Musque de Provence or other pumpkin, seeds removed and cut into wedges for roasting
-3 Tbsp. extra-virgin olive oil
-1/4 cup unsalted butter
-2 leeks, green tops removed, washed well and sliced crosswise
-1 medium carrot, peeled and thinly sliced
-2 ribs celery, thinly sliced
-3 cloves garlic, minced (optional)
-salt and pepper, to taste
-1/2 cup heavy cream (optional)
-4 oz (1 stick) unsalted butter, for browning
-zest and juice of 1 mandarin

Preheat oven to 400 degrees F.  Arrange the pumpkin wedges on a large baking sheet and toss with 2 Tbsp of olive oil.  Season with salt and pepper and roast, turning once, until pumpkin is soft – about 30 minutes.  Remove from oven and cool slightly.  Scoop pumpkin flesh from the skin and set aside.

In a large soup pot over medium flame, heat the remaining olive oil and butter until butter is melted.  Add the leeks and garlic (if using), celery and carrot and cook, stirring occasionally, until leeks are soft and fragrant, about 15 minutes.  Add the cooked squash and enough chicken or vegetable stock to barely cover vegetables.  Bring the pot to a boil, then reduce to a simmer.  Cook until all vegetables are very soft, about 30 minutes.  Puree soup in a blender in batches and return to the pot.  Adjust seasoning and add cream, if using.

While soup is cooking, heat the remaining 4 oz. butter in a medium saute pan or sautior over high heat.  Allow the milk solids to begin to caramelize on the bottom of the pan.  Once the butter begins to smell “nutty,” remove from the heat and immediately add the mandarin juice and zest.  Season to taste with salt and pepper and keep in a warm spot until ready to use.

Heat soup back to a simmer and serve!

LONG DREAM FARM

Krista and Andrew Abrahams
4053 Wilson Town Rd, Lincoln CA 95648
916-543-0758
Email: farminfo@longdreamfarm.com
www.longdreamfarm.com
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Follow us on Instagram
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.

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