We have been farming since 1980 and certified organic by California Certified Organic Farmers since 1987. Featuring year-round vegetable production following the Mediterranean seasons of the Central San Joaquin Valley, you can find our produce up and down the west coast and as far east as the twin cities.
We strive to put out a product that is superior to conventional produce in flavor, appearance, and ecological costs. We pick and ship a product that shows more care and attention to detail than the large organic operations. It has been said that "a job well done brings honor to the task and satisfaction to the soul."
Near & Farther Afield
I did not set out forty-some years ago to be a hippy, organic or alternative farmer of any sort. Deeply disillusioned after a few years of striving to reform society’s miscreants in California’s prison and parole system, I ached to produce something of unquestioned value for myself and my community – growing food seemed to fit that bill. Though it’s been a jolly good ride, the journey proved to be not as simple as it looked either. Let me share a “thing or two about a thing or two” that I learned along the “way of the dirt farmer”. read more…
2 onions, diced
3 or 4 cloves garlic, minced
2 Tablespoons olive oil
1 teaspoon salt
2 teaspoons smoked paprika (optional)
A few dashes of dried chipotle (optional)
4 red peppers, roasted
4 cups vegetable broth
1/2 cup coconut milk
1/4 cup tahini (optional)
Preheat broiler to High. Cut peppers in half, removing the stem