Mar 13, 2026 Spring is moving quickly in Toro Canyon. Our mini cows are due any day now, and we are spending most of our time in the barn and orchards prepping for the calves. Our "fluff crew"—the llamas, mini donkeys, and horses—are busy grazing under the canopy of our 40-year-old olive trees, keeping the soil healthy and our regenerative cycle moving.

This week, we are officially releasing our 2025 Estate Olive Oil. This certified organic, virgin blend comes from four different olive varieties grown right here in our heritage grove. Because we manage the orchard regeneratively with our livestock, the yield is focused entirely on quality over volume. We only have 300 bottles for this release—once they are gone, we won’t have more until next year. You can add a bottle to your weekly delivery directly through our website.

Mar 12, 2026 It was a joy to open our gates for the March tour and welcome so many new friends to this little slice of Santa Barbara. Sharing the rhythms of regenerative farming—from the way we manage our soil to the unique personalities of our livestock—remains the heartbeat of what we do here. There is something grounding about seeing the farm through fresh eyes, and we loved introducing everyone to the animals that make Wanderment so vibrant.

Back in the pasture, the "Baby Watch" continues in earnest. Our mini cows are officially nine days out from their due date, but as any farmer knows, cows aren't exactly known for their punctuality. We are out there doing daily udder checks and keeping a close eye on every shift in behavior, ready for the new arrivals to make their debut at any moment. The anticipation is thick, and we can’t wait to share the news when these little ones finally decide to join us.

Meanwhile, the land is moving faster than the calendar. Between the recent heatwave and our fresh pruning, the vineyard is already pushing up new shoots, signaling the start of a vigorous growing season. It’s a bit of a scramble as I juggle the spring growth with a heavy slate of construction projects—from framing out the new Whey Station and finishing the Quack Shack to getting the garden fencing secured. There is never a dull moment at Wanderment, but seeing the vegetable and herb gardens take shape and the vines wake up makes every drop of sweat worth it.

Mar 5, 2026 This week, the farm felt a bit like a giant game of Tetris, but in the most exciting way possible. We’ve finally addressed our "growing pains" with the arrival of several shipping containers that are set to become the new backbone of our operations. These steel structures are being reimagined into specialized hubs: a Coffee Lab for our processing equipment, a dedicated Cheese Building, and a creative sanctuary for Floral Design. By modularly expanding, we’re also freeing up much-needed "elbow room" in our wash and pack station, ensuring our produce moves from the field to your table with even greater care and speed.

While the rain kept us out of the fields for a good portion of the week, it provided the perfect opportunity to lean into our "Smarter, Not Harder" philosophy. We’ve been focusing heavily on Lean Farming—a practice of obsessive organization where every tool has a home and is sharpened, oiled, and ready the second it's needed. We also spent a wonderful afternoon with the 6th graders at Montecito Union, discussing the critical link between food waste and climate change. Teaching the next generation how regenerative farming acts as a carbon sink—turning "waste" back into life-giving soil—reminds us exactly why we do what we do, even when it’s pouring outside.

Feb 9, 2026 It has been a productive and hopeful week on the farm as we look toward the warmer months ahead. Our Nigerian Dwarf goats have officially begun their breeding season, and if all goes well, we’ll be welcoming a fresh crop of kids this July and August. This expansion of our "canyon crew" serves a dual purpose: the goats will play a vital role in our fire abatement efforts by clearing brush, while the new moms will eventually join our milking rotation to help us produce artisanal goat cheese later this year.

The landscape is also showing signs of a seasonal shift, aided by a much-welcomed day of rain that provided deep hydration for the soil. In the vineyard, the vines are just beginning to wake from their winter dormancy, and our greenhouse is bustling with life as we’ve started seeds for upcoming warm-season and quick-turn spring crops. We’ve also been busy getting more flower seedlings into the ground, ensuring our flower subscription members will have plenty of vibrant blooms to look forward to very soon.

Our new tour dates are up on the website. We look forward to having everyone back on the farm!

Feb 2, 2026 This week at the farm has been a full blend of momentum and anticipation as preparations ramp up for next week’s farm-to-table dinner. The team is deep in planning for an evening that brings together antique cars, exceptional food, and a celebratory atmosphere that reflects the spirit of the land. At the same time, tour dates for the next six months are now live on the website, opening the door for visitors to experience the farm through the seasons.

Behind the scenes, longer-term projects are also moving forward. With new calves expected in March, preparations are underway to support the upcoming arrivals, and work on a new milking barn and dedicated milk and cheese room has officially begun. These additions mark an important step in expanding the farm’s dairy operations.

There were also moments of both loss and renewal this week. The farm said goodbye to Iceman, the preemie lamb who had been fighting hard—his loss is deeply felt. On a brighter note, all of the coffee, avocado, and banana trees have finally been relocated to a safer, permanent home following the landslide last month. With spring approaching, new vegetable and flower seeds are going into the ground, signaling fresh growth ahead and laying the groundwork for the upcoming flower subscription season.

Jan 15, 2026. We’ve had over 25 inches of rain this month, and it shows—mud everywhere underfoot, but hillsides glowing an impossible green. The farm feels alive in that quiet winter way, where everything is soaking in, resting, and preparing for what’s next.

Some of you have been following along with Iceman, our preemie lamb who battled an infection around Christmas. He’s now officially a house lamb, drinking well from the bottle and starting physical therapy to rebuild strength in his legs. Meanwhile, our other lambs will head to their forever homes next week—a bittersweet moment we never quite get used to.

We spent the holidays setting our 2026 strategy, with one clear focus: spreading the word about our produce boxes. This farm grows because of you—your support, your sharing, and your belief in what we’re building here. Thank you for being part of our farm, believing in us, and supporting local farms!