The creamery is nearly finished and milking has moved into the barn, which after months of construction feels like a real milestone. We move into the new buildings in the next couple of weeks, which finally gives us a highly improved and more efficient wash and pack space. Out in the vineyard the sugars keep climbing, the nets are on, and we are watching the Syrah daily now.

You will notice the box turning a corner this week. After the heat, the first butternut squash and parsnips arrive. Although most people think of Sept as the beginning of fall, we are still mostly in summer for another month.

Do you know that we grow our own flowers and make bouquets? We have started offering one-off bouquets from the flower field for birthdays, thank-yous and dinner parties, separate from Friday deliveries. Place an order on the website!

— Margo & Baby Everdeen

Ingredients

• Green beans: 1 bag, trimmed
• Tomatoes: 3, cut into wedges
• Green peppers: 2, sliced into strips
• Chives: 3 tbsp, chopped
• Basil: 1/2 cup leaves, torn
• Garlic: 2 cloves, thinly sliced
• Olive oil: 3 tbsp
• Red wine vinegar: a splash
• Salt and cracked pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the green peppers and cook 4 minutes, until softening and charred at the edges.
3. Add the green beans and cook 5 minutes more, until bright and blistered in spots.
4. Add the sliced garlic and the tomato wedges and cook 2 to 3 minutes, just until the tomatoes slump.
5. Off the heat, add a splash of red wine vinegar and stir in the chives.
6. Tear the basil over the top, season, and serve warm or at room temperature.

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.