What’s the “hot” item on your stand these days?
People are really looking for any kind of greens. Everyone wants to eat healthier, so they’re buying them for making juice, salads and other dishes. We’ve got kale, spinach, cabbage and some others. We have two high tunnels so we’ll be probably have fresh greens through Christmas, and then we’ll have them again starting in February.
You recently installed some robotic milking systems at your farm. How is that going?
The robots are awesome! Working with the robots is a whole different lifestyle for us. There’s a lot less manual labor, but it really forces you to tighten up your farming practices and be much more precise and careful. The cows seem happy and are producing well. We sell our milk to Stockton Cheese Factory.
What’s your favorite way to cook these beautiful “Heart of Gold” squash?
I like to make them into a sauce using apples and honey. I also have a great recipe for soup using butternut squash and apple cider.
Do you have anything that people might not expect since you’re mostly known for your produce?
We have pork sausage that makes great stuffing. We also sell beef and eggs at our stand.