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Our family hobby farm is located on 27 acres in the sierra foothills of California. In addition to a healthy diet, our farm provides a fun and educational opportunity for our children by teaching them about responsibility, empathy, and working as a family team. We raise organic and heritage breeds of livestock including Nubian dairy goats, Nigerian Dwarf dairy goats, Dorper sheep, Red Wattle hogs and a variety of chickens. We enjoy raw milk from our goats, meat from our pigs and sheep, and eggs and meat from our chickens. Our orchard and gardens consist of over 200 berry plants including strawberries, blueberries, raspberries, blackberries, over 40 fruit trees including olives, apples, peaches, apricots, cherries, figs, pears, plums, nectarines, mandarins, lemons, limes, pomegranate, walnuts and almonds, annual summer and winter vegetable gardens and perrenial herbs. We can food, bake bread and ferment everything that can be fermented. We sell or donate what our family does not use.


Featured Recipe

Lemon Blueberry Cake

Lemon Blueberry Cake

This lemon blueberry cake is an altered recipe of my pound cake and a recipe I found on Pinterest. With the cream cheese frosting it’s just the right amount of sweet. I use fresh blueberries although I’m sure frozen would work too.

I don’t really bake the way you are supposed to. with running a real estate brokerage, homeschooling 3 kids and operating a farm, I just don’t have time. I don’t sift flower and I don’t mix in seperate bowls. I bake everything (except bread) the same way with what I call the lake method. This is what my girls like to call it. I put all dry ingredients in the bowl first, stir them and then make a “lake in the middle” for all of the wet ingredients. This cuts down on dishes and time. Feel free to bake the “right” way, I’m sure it’s better it just doesn’t work for me. At our house you either get a cake with the lake method or no cake at all.

Cake Ingredients:

3 cups flour

1 Tbsp Baking Powder

1/2 cup brown sugar

1 1/4 cup white sugar

1/2 tsp salt

1 cup buttermilk

1 cup soft butter

1 Tbsp vanilla

4 eggs

zest and juice of 2 lemons

1-2 cups blueberries

Combine all dry ingredients, make a lake and pour in all wet ingredients except blueberries. Mix on medium for about 4 minutes. Fold in blueberries. Pour batter in 2 cake pans (batter will be thick). Bake at 350 for about 20-25 minutes.

Cream Cheese Frosting

4 cups powdered sugar

8 oz cream cheese softened

1/2 cup soft butter

2 Tbsp cream

1 tspn vanilla