Summer has officially arrived on the ridge. The heat spiked this week, so we’ve shifted to 5am starts to stay ahead of it — there’s something special about moving through the rows while the canyon is still cool and the light is just coming up over the mountains.

There’s plenty of good news to share. Our two newest baby goats are thriving and getting bolder by the day, the Quack Shack is nearly finished, and the dogs have been shamelessly cooling off in the new duck pond — enjoying every splash before the ducks move in for good. Out in the flower field the dahlias are in full, painterly bloom and have been the stars of our Farm Fresh Bouquets; if you haven’t added one to your box yet, this is the week. In the vineyard, our Syrah and Grenache keep marching steadily toward harvest.

We’re also holding one of our livestock guardian dogs close this week. He fought off a rattlesnake to protect the flock and took a bite doing it — he’s now on his second day of antivenom, and we are hoping with everything we have that he pulls through. It’s a humbling reminder of just how much these dogs give to keep our animals safe.

We’d love to see you at our monthly public farm tour this weekend. Thank you for being part of our farm family.

— Margo & Our Hero Captain

Ingredients

• Swiss chard / kale: 1 bunch, chopped
• Green beans: 1 bag, trimmed
• Garlic chives: 1 bunch, chopped
• Olive oil: 2 tbsp
• Lemon: juice of 1
• Salt to taste

Instructions

1. Heat olive oil in a large skillet; add green beans and cook 4–5 minutes until bright.
2. Add the chopped chard and kale; cook 3–4 minutes until wilted.
3. Stir in garlic chives and cook 1 minute more.
4. Finish with lemon juice and salt; serve warm.

Regenerative farming isn’t a trend for us. It’s the operating system of the land—an agreement with this ridge, this soil, this sunlight—that what we take must be returned with care, intention, and a sense of stewardship that stretches far beyond a single harvest. Healthy soil grows healthy food, and healthy food grows healthy humans. Everything begins there.

On these windswept acres above the Pacific, we farm without disturbing the soil. No-till isn’t just a technique; it’s a reverence for the microscopic universe beneath our feet. Intact soil holds life the way a good book holds a story—with structure, mystery, and endless potential. By keeping our soil undisturbed and never leaving it bare, we protect the networks of fungi, microbes, and minerals that feed our crops long before we ever harvest them.

Biodiversity is our compass. Instead of monocrops, our fields unfold like a mosaic—flowers tucked beside vegetables, herbs bordering fruit trees, cover crops threading between them. These living patterns invite pollinators, build resilience, and buffer the land against the wild swings of weather that now shape modern farming.

Our animals move through these landscapes as co-farmers. Sheep, cows, llamas, goats, and chickens rotate through our fields, adding organic matter, eating weeds, stirring fertility back into the land. Their presence keeps our soils breathing and alive, closing the loop in the most ancient way.

Because we are certified organic, our fields never see synthetic pesticides, herbicides, or fertilizers. Instead, weeds are managed with rolls of cardboard and generous layers of mulch—slow, natural, and deeply effective. The result is soil that’s richer every year.

And regeneration isn’t theoretical here. It’s measurable. Our practices help sequester an estimated 150,000 tons of carbon and 4 million gallons of water, quietly repairing what industrial agriculture has broken.

This is the work that nourishes us. This is the work that nourishes you. And this is the work that keeps the land extraordinary for generations to come.