Now at the Farm

Open daily starting Nov 16. See Winery Plan Your Visit for offerings and hours
Begins November 18. Open daily 9-5:30. Closed Thanksgiving.


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Kale Almond Pesto

An innovative way to incorporate more healthy greens into your diet.


1 bunch kale, (6 oz) steamed to bright green
 ⅓ cup almonds, toasted
3 cloves garlic, roasted
1⁄2 tsp sea salt
2 Tbsp lemon juice
1 Tbsp olive oil
1 pinch red pepper flakes


1.) Place kale in a food processor and process until chopped.
2.) Add almonds and garlic and pulse again to incorporate.
3.) Pulse in remaining ingredients and continue to pulse until pesto reaches desired consistency. Serve with pasta, potatoes, or use as you would basil pesto.

Be good to the land and the land will be good to you.

Philip James JONES, FARM FOUNDER, 1821-1912