I love you from my head to my tomatoes

Heirloom Tomatoes are now in season

Heirloom tomato varieties offer that big burst of old-fashioned, complex, rich tomato flavors that provide a generous amount of acids to balance the sugars resulting in a tang of tartness
All of our tomatoes are vine-ripened, for maximum taste and flavor.

Ultimate 
Apple Pie
​Recipe 
Farm Jam
​Gift Packs

Pear
​Season

Come soak up the farm life

Enjoy the sweet taste of a California Summer ​with our Farm Jams

FROM THE PANTRY- FARM JAMS...

BERRIES WE GROW...

Meet our Chefs

Come join us, for a special day on our family farm

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​Chef Karin Johnson
​
Pastry Chef Karin Johnson is a graduate of the Culinary Institute of America and has been baking over 20 years.
Chef Karin also graduated from Santa Barbara City College culinary program.
Chef Karin has worked at various hotels, restaurants in Santa Barbara, St. Helena, Livermore Valley, Oakland and
now has a brick and mortar store, Karin Johnson Specialty Cakes and Pastries,in Castro Valley. For the last 12 years
Chef Karin has sold pastries at farmers markets and supports and buys straight from the farmers at the markets!  
Karin Johnson Specialty Cakes and Pastries is truly a family run business.  Chef Karin's parents Sherry and Ralph
have been involved since the beginning. Now my sister her husband and my nephew and niece are involved! 
This will be Chef Karin's 4th year helping with our farm dinner and other events at our farm.
 Chef Karin is a true believer in small family farms and we are looking forward to see what she creates for
our appetizer course and most importantly, the dessert course.
Chef Steven Patlan
​
Chef Steven is very proud of his seasonal menus,
farm to table organic fare.  He supports local businesses by utilizing local farms.

Chef Steven Patlan started baking cakes and breads with his mother at about 10 years of age, and baking became a
great passion for him. He graduated in 2008 from the Institute of Technology’s Culinary Program in Clovis, CA.
Where, he’d fallen in love with all aspects of the industry.
 
First working for the University of Fresno and the Fresno Convention Center, He then moved to Las Vegas to work for the French Bistro Marche Bacchus.  After several other positions in Las Vegas, Chef Steven moved to Santa Cruz, to open up The Hotel Paradox,  where he held the position of Sous Chef. Shortly after Patlan made the move to Pebble Beach at the Inn at Spanish Bay. Following this position he became the Sous Chef at Quail Lodge and Golf Course Resort in Carmel.
​ Chef Patlan then spent a few years working for the Sardine Factory Restaurant .
 
This will be Chef Steven Patlan 2nd year helping us with our farm dinner.  Our last dinner with him was a huge success.  
Everyone raved about his food.  ​It's going to be exciting to see what he creates for this farm dinner.
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