Notes from the Field
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We're Swimming Up Here on the Ridge
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!
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Cars, Cars, Cars
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.
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New Mini Horses on the Farm
Dec 15, 2025 Our premie lamb is getting stronger by the day—he’s officially been named Iceman (Icy, if you’re on cuddling terms) and will eventually join his dad, Maverick, in the ram paddock. Our two new mini horses, Snopy & Woodstock, have also settled in beautifully, adding plenty of mischief to the pasture.
Out in the vineyard, our chickens have moved to a fresh block where they’re already hard at work cleaning up weeds, scratching through cover crop, and hunting down every last bug they can find. Their rotation is keeping the vines tidy and the soil alive—just the way we like it.
Our goats are also gearing up for a big new job: they’re about to begin training with their GPS collars, preparing them to head into the canyon for fire abatement alongside their loyal livestock guardian dogs. It’s a major step toward our long-term land stewardship goals, and we’re excited to see them take it on.
This past weekend brought one of our favorite moments of the year: a fantastic Unity Shoppe fundraiser and farm tour, where together we raised over $2,500 for families in our community. The afternoon was filled with warmth, good company, and unforgettable bites from our artist and chef-in-residence, Libby Holland.
The farm hums along as always—animals thriving, projects unfolding, fields shifting with the season. We can’t wait to share more with you each week as the year continues to grow.
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How is this Year Almost Over?
Dec 5, 2025 Our olive harvest wrapped with a beautiful 2,500 lbs of olives pressed, and the oil is now off for laboratory testing to confirm its free fatty acid levels, peroxide values, and polyphenol content—the trio that determines purity, freshness, and overall quality. We expect bottles to be ready in just a few short weeks. All twenty-seven of our tiny silkie chicks have now gone off to their new homes, leaving the barn a little quieter. And in the midst of it all, our final lamb of the season arrived early—a brave little preemie, no bigger than a Chihuahua, already capturing hearts with his determination. The fields continue to receive fresh layers of cardboard and mulch, cool-season crops settle into their beds, and our Chick Mobiles inch closer to completion. Meanwhile, our artist and chef-in-residence, Libby Holland, has officially begun creating, marking the start of a delicious and inspiring season ahead. recipes throughout the year with our farm fresh produce. Can’t wait to share it all with you!
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The olives win the game
Nov 29, 2025
Our olive harvest has begun with the resulting gorgeous olive oil, the fields are blanketed in fresh mulch to nourish the soil and gently tame the weeds, and the veggie beds are shifting into their cool-season wardrobe. New Chick Mobiles take shape in the workshop while our lambs grow fluffier by the day. Twenty-seven tiny silkie chicks arrived as a joyful surprise, filling the barn with soft peeps. Gallons of tomato sauce simmered down and tucked away, and the freezer is now bright with watermelon juice from summer’s sweetness. And perhaps most exciting of all, our artist and chef-in-residence has officially begun her year with us. season of creativity, flavor, and farm-grown inspiration ahead. Libby Holland will be creating recipes throughout the year with our farm fresh produce. Can’t wait to share it all with you!
