This week the farm welcomed its tiniest new resident. We were certain mama had multiples on the way, but it turns out she had simply been enjoying her hay a little too much. One beautiful baby girl arrived over the weekend, healthy and bright eyed, and we are still happily waiting on two more mamas to deliver their girls any day now.

Our duck house has truly come to life. The fencing is nearly finished and the ducks will soon be moving in full time. We have also been busy adding new veggie beds throughout the fruit orchard, and this is the week the bird netting goes up over the grapes to protect those gorgeous clusters from hungry birds.

NOTE: I'm headed on vacation! We will not have boxes on Friday, August 14th.

Ingredients

• 1 bunch Chioggia beets, wedged
• 1 bunch carrots, cut into sticks
• 1 fennel bulb, sliced
• 1 leek, sliced
• 3 tbsp olive oil
• 1 tsp honey
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Heat oven to 400F and line a large sheet pan.
2. Toss the beets, carrots, fennel, and leek with olive oil, honey, salt, and pepper.
3. Spread in a single layer, giving everything room to caramelize.
4. Roast 30 to 40 minutes, tossing once, until tender and lightly browned.
5. Scatter with fresh parsley and a pinch of flaky salt before serving 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.