Yellow Wall Farm

06/03/2014

Hey there farm friends. We are underway for this season. We planted a few experimental rows of strawberries last year and they have been wonderful...delicious and loved by many. In the meantime lots is growing...tomatoes, peppers, onions, garlic, and some flowers too. Here we go. AND this friday night we will be at the Farm to Table dinner at Chaminade Resort and Spa.

11/06/2013

It's that time again, time to harvest the persimmons. I love harvesting the persimmons. Probably for obvious reasons...it is a stunningly beautiful job. Where else would one want to be other than working in a persimmon tree. Really! It also signifies the end of the season. By now, we are ready...to slow the pace down and rest our bodies and our soil. Plants are coming out of the ground and soon cover crop seed will be planted to hold and replenish the soil. And the farmers will find ways to replenish themselves as well. We will miss the wonderful conversations, recipe sharing and all the great camaraderie that happens on Saturdays at the farm stand. So come on down and say hey. We love to see you and hear about what is important to you in the food you chose to buy and appreciate that you also chose to come to our farm stand to buy that food. We are eternally grateful.

10/31/2013

Talk about fall into winter. We had a glorious time in the sun exploring on one day and the next we woke up to snow on the ground.The eastern Sierra was at it's best...color and weather drama. On the subject of food however, we just spent four days in a food desert where almost everything was either canned, frozen or had to be trucked in from 100's of miles away. Very little can be grown there in the summer because of the intense heat and the extreme cold in the winter. It made us realize how fortunate we are to live in what we would call a food paradise - fresh fish, meat, cheese, wine, beer, great bakeries and of course organic produce. We will be down the road on Saturday with our fresh produce. Come and visit us at our Farm Stand.

10/23/2013

It's that time again...off we go to savor the fall colors in the Sierra. No Farm Stand this weekend. This is not the end...still lots of produce going in the field. We will be back at the end of our road on Nov. 2nd. And don't forget about the Farm Dinner at the Pino Alto Restaurant on Nov. 1st. Call the restaurant for reservations - Open Table doesn't seem to be working for this special dinner. Also, Gluten Free options are available!

10/18/2013

This week's Farm Stand will feature
Tomatoes: Early Girl, Red and Yellow Brandywine, and Persimmon tomatoes
Peppers: Padrons, Ancho Manifico (Poblano), Red "Ace", Orange Bell "Gourmet", and Yellow Marconi
Eggplant: Globe "Black Beauty", Japanese "Orient Express, Fairytale, and Rosa Bianca
Greens: Lettuce: Red Butter, Toscana Kale, Rainbow Chard, Red Beets
Costata Romanesco (see above)
Leeks
Winter Squash: Kabocha, Delicata, Buttercup, Butternut and Acorn
Basil
And a variety of Apples.

Yellow Wall Farm Stand is open on Saturday morning from 9:00am-1:00 pm. We will be at the end of our street (Ocean Street Extension), - close to Graham Hill Road.

We look forward to seeing you on down the road.

10/18/2013

This week at the Farm Stand we will be selling more Tomatoes: Early Girl, Red and Yellow Brandywine, and Persimmon and Peppers: Padrons, Ancho Manifico (Poblano), Red "Ace", Orange Bell "Gourmet", and Yellow Marconi. Eggplant: Globe "Black Beauty", Japanese "Orient Express, Fairytale, and Rosa Bianca, Greens: Lettuce: Red Butter, Toscana Kale, Rainbow Chard, Red Beets, Costata Romanesco (see above), Leeks, Winter Squash: Kabocha, Delicata, Buttercup, Butternut and Acorn, and Basil, along with a variety of Apples.

Yellow Wall Farm Stand is open on Saturday morning from 9:00am-1:00 pm. We will be at the end of our street (Ocean Street Extension), - close to Graham Hill Road.

We look forward to seeing you on down the road.

10/18/2013

This lovely group of folks sitting in our orchard are from the advanced culinary class from Cabrillo, taught by Beverlie Terra, Executive Chef at Chaminade for 20 years – recently retired and now teaching advanced Culinary courses at Cabrillo (center back in photo). She also is running the Pino Alto Restaurant in the Sesnon house a couple nights a week. They were on our farm gathering inspiration for the upcoming Farm Dinner that Bev and her class are putting on at Pino Alto Restaurant which will feature our farm. Here are the details in case you are interested in coming.

Farm to Table Dinner
This dinner will feature Yellow Wall Farm and be designed and prepared by the students in the Culinary Program at Cabrillo, led by chef Beverlie Terra.
November 1st
At the Pino Alto Restaurant operated by the Cabrillo College Culinary Arts Department. Located in the Historic Sesnon House on the Cabrillo campus.
Reception: 6:00-630
Followed by a 4 course dinner
$65.00

Wine will be provided by Guglielmo Winery

You can make reservations through Open Table or call Pino Alto 831-479-6524

10/12/2013

This week we will be selling more Tomatoes: Early Girl, Red and Yellow Brandywine, and Persimmon and Peppers: Padrons, Ancho Manifico (Poblano), Red "Ace", Orange Bell "Gourmet", and Yellow Marconi. Eggplant: Globe "Black Beauty", Japanese "Orient Express, Fairytale, and Rosa Bianca, Greens: Lettuce: Red Butter, Toscana Kale, Rainbow Chard, Red Beets, Costata Romanesco (see above), Winter Squash: Kabocha, Delicata and Buttercup, and Basil, along with a variety of Apples.

Yellow Wall Farm Stand is open on Saturday morning from 9:00am-1:00 pm. We will be at the end of our street (Ocean Street Extension), - close to Graham Hill Road.

10/12/2013

Hi Farm Friends,
Funny thing happened today on the farm. I mentioned to Allen this morning over breakfast that I still hadn't sent out our weekly farmstand update. I thought perhaps he might want to contribute a photo or a thought for the day. Our work on friday is usually just harvesting for the farmstand. We work independently and quietly (sometimes!) At lunch we shared our photos -. Allen harvested the Rainbow Kale and I harvested the Costata Romanesco - looking like savory flames lighting up the brilliant chard.

10/03/2013

I just went hunting for a photo for this weeks update...and here it is...the upper field as of 6:00pm Oct. 2nd. What you see starting on the left are our eggplant rows, (3 varieties), then head lettuce (several varieties), then the heirloom zucchini, Costata Romanesco and then another succession of head lettuce, more summer squash (which may not come work this late in the season but then again it just might), and on the far right is the first of 9 rows of tomatoes. A snapshot in time. And if you would like to meet the produce up close and personal you can do so at our Farm Stand on Saturday.

09/27/2013

Here is an example of a particularly artful sale. Our friend Celise was shopping last week (before it started raining!!!) and her purchases were as pretty as a picture, so I took a photo. A lot of the joy of farming is just how pretty all the produce is in it's own right. That rain was a surprise indeed. I had convinced myself that it was going to pass us by. It was quite thrilling really. Being a child who loved to play in the rain, I was thrilled to be standing under our pop ups with rain coming down hard. Luckily the sun came out on Sunday and dried all the tomatoes, so I think they will be just fine for a bit longer.
Come on down to the Farmstand on Saturday and make your very own artful arrangement.

09/20/2013