Pie Ranch

March 20th Work Day & Barn Dance

sky — Thu, 18 Feb 2010 17:05:49 +0000

On the third Saturday of each month, Pie Ranch hosts a Community Work Day, potluck dinner, and rollicking barn dance in the roadside barn. All are welcome; come lend a hand in the fields while you work alongside other volunteers and farmers. Celebrate the spirit of community at this monthly ritual of working together on the ranch, sharing locally grown food, and then spinning, laughing and dosey-doing together into the night.

Join us March 20th for our next work day and barn dance. Work day activities will be announced closer to the date.

The work party starts at 2 pm.
Then join in the potluck at 6pm
and dancing at 7pm until about 10pm.

The dance is $7-20 (sliding scale) to compensate the band, ranch, and caller.
(Children under 12 free; workday participants pay a discounted rate of $5-15,
so come on down and hoe before you hoe down!)

We’ll also offer a guided tour of Pie Ranch, leaving from the Upper Slice at 3:00 pm for $5 (weather dependent).

Important info:

Please leave dogs at home.
Be careful turning into Pie Ranch.
Park at the Roadside Barn or in the field directly behind the roadside barn. PLEASE DO NOT DRIVE UP TO THE UPPER SLICE.
Bring water bottles, clothing layers, sunscreen, closed toe shoes, and sunhats.
Bring work gloves, tools, and enthusiasm! (We have gloves and tools for you to use too).
Please bring your own dishes and utensils for the potluck. Every bit of clean up help is greatly appreciated!
To keep an inclusive, family atmosphere, the potluck and barn dance are alcohol-free events.

“We don’t want a bigger piece of the pie, we want a different pie.” -Winona LaDuke

Pie Ranch Barn Dances are held every third Saturday of the month, all year long. Upcoming dances: March 20th, April 17th.

Click here for directions to the Ranch. . .

Recent Program & Event Highlights

sky — Fri, 12 Feb 2010 23:24:30 +0000

January has been an exciting month for Pie Ranch programs!

At Mission High School we’re collaborating with California College of the Arts (CCA) Center for Art and Public Life bringing CCA and Mission High School Students together to learn from each other through the Garden Advisory Class led by MHS teachers Mark D’acquisto, Matt Heller, and Joshua Stevenson. CCA and Mission students are currently working on a sustainable design for the garden space, building garden beds, installing solar panels, and planting crops for Spring and Summer months. We’ve also been in collaboration with ESLI and Produce to the People–organizations that also support the Garden Project at Mission High. This past week Nancy and farm apprentice Kwan came to Mission High School to assist in pruning our newly planted trees donated from the Fruit Tree Planting Association. Students learned the nuances of pruning while taking turns pruning themselves!

At John O’Connell High School (OC), the garden is sprouting so beautifully that students and staff were able to take home collard greens, radishes, and herbs this week. With the help of Eddie Grannis, his students, and an enthusiastic team of volunteers from the San Francisco Gardening and Composting Educator Training Program (‘GCETP’), the OC Garden is turning into a little piece of heaven. Pie Ranch is also starting to teach a Food Justice component of Cheryl Nelson’s, Health Education Class at OC. Students will be taking fieldtrips to Pie Ranch and other famous sustainable San Francisco hotspots like Rainbow Grocery and The Civic Center Farmer’s Market.

Last month, Pie Ranch staff attended the 30th annual Ecological Farming Conference at Asilomar in Pacific Grove, CA. With over 60 workshops featuring prominent speakers on sustainable agricultural techniques, direct marketing strategies, research, and other important food system & food justice issues, along with organic meals and lively entertainment, the EcoFarm Conference is the largest sustainable agriculture gathering in the western United States. Pie Ranch staff were especially inspired by plenary speakers Nikki Henderson, Executive Director for People’s Grocery, Anim Steel, Director of National Programs at The Food Project, and Barbara Finnin, Executive Director of City Slicker Farms. These sustainable agriculture and social justice activists are working to generate access to fresh, sustainably grown, affordable, and ethically produced food in poor and underserved areas. They are also working to promote healthy choices by challenging the hip-ness of fast-food and inspiring their peers to learn about how fresh, local, and organic foods promote good health and reduce the fast-food derived plagues of obesity and diabetes. A standing ovation for all!

Our Mission High Piesters came to Pie Ranch recently to see our cover crops and to learn about the Rhizobium bacteria at work fixing nitrogen in the root nodules of our legumes. Cover crops and composted animal manures are the main source of fertility we use to grow pie ingredients and other crops at Pie Ranch. We then headed across the street for a docent led tour of Ano Nuevo State Reserve where a large colony of northern elephant seals gather each winter. Bella Freed, our Environmental Studies intern from UCSC, prepared fresh & nutritious sack lunches for the students, including hard boiled eggs from chickens at Pie Ranch and pumpkin muffins made with Sonora wheat & pumpkins grown at Pie Ranch. Thanks Bella!

A group from the Cathedral School for Boys in San Francisco, came for a tour and picnic at Pie Ranch. The 7th & 8th graders enjoyed visiting the goats, cows, and chickens where they collected eggs and held the warm hens. We talked about the role of beneficial hedgerows in a sustainable farming system, the role of cover crops, and how to tell the age of an apple tree. Their favorite part was seeing our 200, yellow, brown and black 4-day-old chicks. One boy was so enamored holding one of the fluffy yellow chicks, wanted so much to take her home and was excited about the possibility of having chickens in the city. An urban farmer in the making…

A Letter From The Director

sky — Wed, 20 Jan 2010 19:23:22 +0000

I hope everyone’s 2010 has gotten off to a great start! We have much to celebrate going into the year and look forward to an exciting new decade of growth for the farm and programming. We have big plans and aspirations and invite you all to join us at the ranch and in the region in our efforts to build an educational center and sustainable food system coastal corridor.

But first, let’s take a quick look back at this last year:

We made progress in our mission of modeling, supporting and inspiring healthy relationships between people, food and farming.
We hosted over 750 first-time youth visitors, and more than 400 adults, including nearly 50 aspiring farmers and interns.
We received 47 applications from people wanting to participate in our farm apprenticeship program.
We engaged an average of 150 people each month in our open farm/volunteer days, potluck and barn dances.
We were honored to be a finalist of the Agape Foundation’s Rising Peacemaker award.
We have collaborated in regional advocacy efforts, such as co-hosting last months workshop and mixer with California Farmlink

And we took several measures to enhance our ability to serve our constituents …

We hired new staff members: gifted Youth Coordinator Mary Ann Brooks, and stellar Operations Manager, Pei-Yee Woo;
We received our designation as an independent 501c3 organization, enabling us to be more effective in raising funds for both capital improvements and for programming;
We introduced newcomers to Pie Ranch at two successful events, a special film screening at the beloved Red Vic movie house, and at the enchanting Dinner with Adelaide, and substantially grew our supporting community;

Now, we are announcing some changes that will enable us to be even more successful going forward…

This month, Co-Founder Karen Heisler will begin to serve Pie Ranch in a new way as co-chair of a campaign to raise funds for the acquisition and restoration of the historic farmstead (the “lower slice”) and will step out of her staff role as Co-Director. No words can adequately express our profound gratitude for Karen’s contributions in getting us to this stage of our educational farm and social change work, and for being willing to channel her energies into helping draw attention to and raise the resources for the land and buildings that Pie Ranch will continue to thrive on and within.

I will continue to direct Pie Ranch with the deep involvement of all staff, board and the growing community of our supporters and partners. Nancy Vail will continue to enrich the lives of youth and apprentices as Farm Programs Director. In the coming months, we will be adding an Administrative Assistant and a Development Manager to help support our mission. With these changes, Pie Ranch is emerging from its founding stage, engaging specialized staff and adopting more focus.

So please continue to join us in advancing our efforts to inspire change in the way food makes its way from seed to table. Call or email Nancy, Pei-Yee, Mary Ann or myself anytime with your questions, comments, suggestions, or interest in learning more about our work and goals. We are here to serve the vision of wise stewardship of local agricultural land for a healthier local food system. In the next ten years, in 2020, may we all look back on this decade as the one where major shifts took place and right relationships to food and farming have been restored. We want it to be the norm, that at every meal we sit down to eat we can identify the lands and people responsible for our nourishment and know that they are both taken care of in return with care and respect. What deeply satisfying meals they will be! With all of us working together, I can see such a future.

Adalante juntos,

Jered

Sonora Wheat Recipes

sky — Wed, 20 Jan 2010 19:21:32 +0000

UC Santa Cruz Environmental Studies student Bella Freed will be interning with us for the next 6 months. Bella will be working with the youth baking pies when they come to the Ranch. Additionally, she will be including a savory dish & pie recipe in our enewsletter and website each month. At the end of the internship, she hopes to present us with a cook book that will include a variety of recipes prepared on the ranch with the youth along with their reflections on their experience working in the fields and eating food grown here.

February’s Recipes

Butternut Squash Coconut Curry Soup

6 servings

Heat in a soup pot over medium heat:
2 tablespoons olive or other vegetable oil
Add and cook, stirring, until tender but not browned, 5 to 10 minutes:
1 white onion, quartered
4 garlic cloves, peeled

Stir in:
1 medium butternut squash, peeled and diced
2 quarts stock (vegetable or chicken)

Bring to a boil and stir in:
1 can coconut milk
1-2 tablespoons red curry paste
Reduce the heat and simmer until the squash is cooked, about 20 minutes.
Blend until smooth.

Roasted Pumpkin Muffins

12 servings

Preheat oven to 400 degrees F.
Place cut side down on an oiled baking sheet:
1 medium Pie Ranch pumpkin
Position rack in the center of the oven. Preheat the oven to 350 degrees F. Line a standard 12 muffin pan with paper cups.

Whisk together thoroughly:
1 ½ cups Pie Ranch Sonora flour (sifted)
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ baking soda

Combine in another bowl:
1/3 cup milk
½ teaspoon vanilla

In a large bowl , beat until creamy, about 30 seconds:
6 tablespoons unsalted butter

Gradually add and beat on high speed until lightened in color and texture, 3 to 4 minutes:
1 1/3 cups sugar

Beat in 1 at a time:
2 large eggs

Add and beat on low speed lust until blended:
1 cup roasted pumpkin puree

Add the flour mixture in three parts, alternating with the milk mixture in 2 parts, beating on low speed. Scrape the batter into the 12 muffin cups evenly.
Bake 12-15 minutes. Let cool.

January’s Recipes

Pumpkin Pie

Pie Ranch Pumpkin Pie Crust

Ingredients

2 cups Pie Ranch Sonora wheat flour (sifted)
2 sticks butter (1/2 cup)
1 tsp salt
1/3 cup ice water

Directions

1. Blend until mixed: butter, flour, and salt using a pastry cutter or a Cuisinart.

2. Sprinkle mixture with water a little at a time, incorporating it into the mixture until you can gather dough into a ball (it should not stick to your fingers.)

3. Squeeze into a disk. Cut in half.

4. On a lightly floured surface, roll out one segment of the dough to fit a 9-inch baking pan. Roll from the center out to create an even crust.

5. Roll crust onto the rolling pin then unroll it over the pie pan. Ease the dough into the pan and pinch around the edge of the pan.

(Makes two crusts. Tightly wrap and freeze extra crust).

Pumpkin Pie Filling

Ingredients

2 to 3 large eggs
2 cups roasted pumpkin puree
1 1/2 cups light cream or mix 3/4 cup heavy cream and 3/4 cup milk
1/2 cup sugar
1/3 cup firmly packed light or dark brown sugar
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp freshly grated or ground nutmeg
1/4 tsp ground cloves or allspice
1/2 tsp salt

Directions
1. Position rack in the center of the oven. Preheat oven to 400 degrees.

2. Make pie crust and bake at 400 for 20 minutes or until golden brown.

3. Remove the crust, brush with a mix of egg yolk and a pinch of salt and bake for another 2 minutes to set the egg wash.

4. Turn oven down to 375.

5. Blend ingredients together in a blender.

6. Pour the pumpkin mixture into the crust and bake until the center of the filling seems set. Should take roughly 45 minutes- but this varies by oven.

7. Remove the pie and let cool completely on a wire rack, then refrigerate for up to 1 day.

8. Serve cold or at room temperature with whipped cream.

Pie Ranch Winter Wheat Berry Salad

Ingredients

½ cup Pie Ranch Red Calypso Beans
1 cup Pie Ranch winter wheat berries
Kosher salt
1 medium Pie Ranch butternut squash
1 cup finely diced red onion (1 onion)
7 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
3 scallions, minced
1/2 teaspoon freshly ground black pepper

Directions
1. Boil beans in water until cooked (approximately 2 ½ hours). Drain.

2. Place the wheat berries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain.

3. Peel and seed a medium butternut squash. Cut into 1/3-inch squares.

4. Lightly toss squash pieces in olive oil and salt.

5. Place squash pieces on baking sheet and bake at 400 degrees until softened- tossing once to rotate (approximately 20 minutes).

6. Sautee the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add the remaining 4 tablespoons (¼ cup) of olive oil and the balsamic vinegar.

7. In a large bowl, combine the warm wheat berries, sautéed onions, scallions, red calypso beans, roasted butternut squash, ½ teaspoon salt, and the pepper. Allow the salad to sit for at least 30 minutes for the wheat berries to absorb the sauce. Season, to taste, and serve at room temperature.

Getting and Sustaining More Young Farmers on the Coast

sky — Tue, 19 Jan 2010 20:58:52 +0000

Last month in the roadside barn, we co-hosted a workshop and mixer with California Farmlink entitled: Access to Land, Access to Capital. The event was co-sponsored by San Mateo County Farm Bureau; Peninsula Open Space Trust; Small Business Development Center; Natural Resources Conservation Service; San Mateo County Resource Conservation District; and the Midpeninsula Regional Open Space District.

One of the attendees, Chris Larson, from New Harvest Capital Partners, LLC, had this to say about the day:

“I walked into the event after ten years away from the Coastside, expecting to see a lot of enthusiastic young people who wanted access to farmland…something that was so expensive, I had left in 1999. Sure, they were there, but I was pleasantly surprised to see many of the Coastside’s family farmers, ready to learn more, and see if matches could be made with some of the younger crowd. It was a striking, live example of the power of bringing people together, informing them about new possibilities, and using a great setting to inspire connections to bring California agriculture into the next century.”

Attendees at the Access to Land/Access to Capital workshop at Pie Ranch

For many, the event brought into focus the importance of getting one’s financial house in order, and planning for the commitment of landownership and, with it, debt. People aren’t drawn to agriculture because of the paperwork, but successful farmers are those who understand cost of production and can master their cash flow. Hearing this truth from lenders is pretty powerful medicine!

It was particularly inspiring to have the workshop at the Pie Ranch, which represents a great new model for access to farmland–both for the principals involved, but also extending that spirit to the hundreds of school kids that come through there annually. At a time when many more people are farming on Facebook than in the dirt, new models are critical, especially when they bridge the urban-rural divide, and get our kids outdoors.

Overall, the event was a large serving inspiration, know-how and connections. The astute participant got so many leads in this half-day that they are probably still sorting out what might help them achieve the dream of farm ownership or access to a good piece of ground near their community. It was the balance between inspiration and wisdom, between conventional finance and new models, that made this day so rewarding.

January 16th Work Day & Barn Dance

sky — Sun, 10 Jan 2010 21:02:12 +0000

Join us on Saturday, January 16th, for this month’s work day and barn dance. For this month’s work party, we’ll be pruning back our raspberry canes and weeding our beneficial hedgerows. If the rain holds off, we will also be clearing a section of ground for a new hedgerow, including Ceonothus, Fremontedendron, Toyon, Wax Myrtle, and Silk Tassle, which will hopefully create a nice large privacy screen along with all their beneficial aspects. Please bring boots, gloves, and layers of clothes.

The work party starts at 2 pm.
Then join in the potluck at 6pm
and dancing at 7pm until about 10pm.

We’ll also offer a guided tour of Pie Ranch, leaving from the Upper Slice at 3:00 pm.$5 – pay at the roadside barn farmstand and get directions to the Upper Slice.

Important info:

Please leave dogs at home.
Be careful turning into Pie Ranch.
Park at the Roadside Barn or in the field directly behind the roadside barn. PLEASE DO NOT DRIVE UP TO THE UPPER SLICE.
Bring water bottles, clothing layers, sunscreen, closed toe shoes, and sunhats.
Bring work gloves, tools, and enthusiasm! (We have gloves and tools for you to use too).
Please bring your own dishes and utensils for the potluck. Every bit of clean up help is greatly appreciated!
To keep an inclusive, family atmosphere, the potluck and barn dance are alcohol-free events.

“We don’t want a bigger piece of the pie, we want a different pie.” -Winona LaDuke

Pie Ranch Barn Dances are held every third Saturday of the month, all year long. Upcoming dances: Nov 21, Dec. 19th, Jan 16th

Click here for directions to the Ranch. . .

December 19th Holiday Sale & Barn Dance

sky — Fri, 18 Dec 2009 23:06:37 +0000

This Saturday, join us for live music, hot beverages, farm activities, and farm goods for sale in the barn starting at 1 pm. We’ll offer our own jam, pancake mix, winter squash, dry beans, T-shirts and sweatshirts, fair trade coffee and seasonal pies for sale. Local musicians will play all day, and we’ll light a fire in the stove.

Celebrate the spirit of community at this monthly ritual of working together on the ranch, sharing locally grown food, and then spinning, laughing and dosey-doing together into the night.

The holiday sale and live music starts at 1 pm
Then join in the potluck at 5 pm
and dancing at 7pm

The dance is $7-20 (sliding scale) to compensate the band, ranch, and stellar caller Andy Wilson.

We’ll also offer a guided tour of Pie Ranch, leaving from the Roadside Barn at 3:00 pm for $5 (weather dependent).

Important info:

Please leave dogs at home.
Be careful turning into Pie Ranch.
Park at the Roadside Barn and stop in for pie and directions to the work day. You can also park in the field behind the roadside barn. PLEASE DO NOT DRIVE UP TO THE UPPER SLICE.
Bring water bottles, sunscreen, closed toe shoes, warm clothes, and sunhats.
Bring work gloves, tools, and enthusiasm! (We have gloves and tools for you to use too).
Please bring your own dishes and utensils for the potluck. Every bit of clean up help is greatly appreciated!
To keep an inclusive, family atmosphere, the potluck and barn dance are alcohol-free events.

“We don’t want a bigger piece of the pie, we want a different pie.” -Winona LaDuke

Pie Ranch Barn Dances are held on the third Saturday of the month, all year long. Upcoming dances: Jan 16th, Feb 20th, March 20th.

Click here for directions to the Ranch. . .

Recent Educational Program & Event Highlights

sky — Thu, 19 Nov 2009 19:46:49 +0000

Flor, an O’Connell student, collecting eggs at Pie Ranch.

Students from John O’Connell High School in San Francisco visited the ranch for a day of activities, despite the rain. The students donned rubber boots and toured the fields, collected eggs, prepared and ate lunch, baked pumpkin pies, and learned about nutrition.
Outstanding in The Field hosted two farm dinners at Pie Ranch last month. Bringing together local farmers, food artisans, chefs and winemakers, OITF explores the connection between the earth and the food on your plate. Over 150 guests came to Pie Ranch on each occasion to forage for wild mushrooms, tour the farm and forests, and enjoy an amazing gourmet meal of local food and wines. The November dinner was prepared by Chef Peter Armellino of The Plumed Horse in Saratoga, and the December dinner was prepared by Chef Scott Youkilis of Maverick in San Francisco.
Thanksgiving is one of our favorite holidays at the ranch. The Pie Ranchers got some time off to spend with friends and family, and we all enjoyed lots of food cooked with our own pumpkins, winter squash, greens, beans, and wheat.
Jered participated in a panel entitled Fresh As It Gets – a presentation to the participants of San Mateo Leadership 2009. Also on the panel was Jim Anderson, Fisherman and President of California Salmon Council and Jack Olsen, Executive Administrator of the San Mateo County Farm Bureau. Connie Sevier, of the San Mateo Area Leadership, had this to say about the event: “The class especially appreciated the solid information, the discussion of challenges and issues as well as solutions. There was special appreciation for your work to educate the next generation.”
The Pie Ranch farm apprentices took a field trip to Pescadero goat dairy Harley Farms. Farmer Ryan introduced the Pie Ranchers to their alpine goats, and the apprentices helped with some animal husbandry practices.
Pie Ranch Farm Programs Director Nancy Vail turned 41! Happy Birthday Nancy!
Kathy Hilimire, PhD student from UCSC, is doing research on integrated farms – farms that have both crops & livestock – and is looking at soil fertility on different plots at Pie Ranch. She generously taught the apprentices this week about reading soil tests, doing a nutrient budget, and thinking about what amendments to use to address soil fertility issues. We look forward to learning more about what Kathy discovers as she looks closely at fields that have had animals grazing and those that haven’t yet.

Access to Capital/ Access to Land Workshop Dec 15

sky — Wed, 18 Nov 2009 23:26:26 +0000

Pie Ranch, California Farmlink, and the San Mateo County Food System Alliance are pleased to announce an exciting upcoming workshop. Access to Capital/Access to Land will take place on Tuesday, December 15th at Pie Ranch, from 12-5, with a reception and mixer to follow. The workshop will cover a variety of issues pertinent to making smart choices in this tough economy.

Topics to be covered will range from equity building and business structures to innovative farm financing opportunities and tenure- lease options. The workshop will help farmers start the business planning process and will include presentations by agricultural lenders. It will be a great day to learn from professionals in these fields.

Following the workshop will be a Mixer/Reception where aspiring farmers can meet landowners to make possible connections. California FarmLink has invited agricultural landowners in San Mateo County to attend. If you are looking for the right spot to farm, we may be able to connect you with individuals who are a good match for your goals. We will provide an overview of current land linking opportunities in the area, and describe how links are made. There will be time for landowners and farmers to briefly describe their land opportunities.

Tuesday December 15th, 2009
$30 (includes lunch); scholarships available
Workshop 12:00-5:00 pm -
Mixer 5:00 to 7:00 (free)
At the Pie Ranch Roadside Barn
2080 Cabrillo Hwy, Pescadero 94060

Access to Capital (12:00 to 2:00)

farm loans, building equity, USDA conservation programs
farm business structure – partnership, LLCs, etc.
business planning and cash ﬂ ow planning

Access to Land (2:20 to 5:00)

land tenure options including best practices for ag leases, innovative leases, land purchase
strategies, purchase ﬁnancing and use of easements, succession tools
review of existing known available agricultural land.

Mixer/Reception (5:00 to 7:00)
Local farmers and land owners will participate in a Mixer and Reception to facilitate farmland leases and sales. Aspiring farmers and landowners – you’ll have a chance to describe your land needs, available lease, partnership opportunity or land for sale. Enjoy hors d’oeuvres and refreshments! Learn about farm loan opportunities, resources available to farmers and how conservation easements can provide tax beneﬁts to landowners.

We strongly encourage your RSVP by December 8th. For more information or to RSVP contact Reggie Knox or Eric Winders (831)425-0303 or reggie@californiafarmlink.org.

Co-sponsored by: San Mateo County Farm Bureau; Peninsula Open Space Trust; Natural Resources Conservation Service; San Mateo County Resource Conservation District; Midpeninsula Regional Open Space District

November 21st Work Day & Barn Dance

sky — Wed, 11 Nov 2009 00:26:18 +0000

Join us on Saturday, November 21st for this month’s work day and barn dance. Even though the fields are all put to rest for the season, there is still much fun farm work to be done. At this month’s work party we’ll compost the perennial fruit trees and cane berries and braid and string up popcorn to dry for the coming year.

The work party starts at 2 pm.
Then join in the potluck at 6pm
and dancing at 7pm until about 10pm.

We’ll also offer a guided tour of Pie Ranch, leaving from the Upper Slice at 3:00 pm.$5 – pay at the roadside barn farmstand and get directions to the Upper Slice.

Important info:

Please leave dogs at home.
Be careful turning into Pie Ranch.
Park at the Roadside Barn and stop in for pie and directions to the work day. You can also park in the field behind the roadside barn. PLEASE DO NOT DRIVE UP TO THE UPPER SLICE.
Bring water bottles, sunscreen, closed toe shoes, and sunhats.
Bring work gloves, tools, and enthusiasm! (We have gloves and tools for you to use too).
Please bring your own dishes and utensils for the potluck. Every bit of clean up help is greatly appreciated!
To keep an inclusive, family atmosphere, the potluck and barn dance are alcohol-free events.

“We don’t want a bigger piece of the pie, we want a different pie.” -Winona LaDuke

Pie Ranch Barn Dances are held every third Saturday of the month, all year long. Upcoming dances: Nov 21, Dec. 19th, Jan 16th

Click here for directions to the Ranch. . .

Farmstand Closed for the Winter

sky — Sat, 07 Nov 2009 21:48:38 +0000

After another bountiful season, our Roadside Barn Farmstand is now closed. We will reopen early next year – stay tuned for dates.

Thank you for supporting Pie Ranch by stopping by and purchasing fresh farm produce and goods, seasonal pies, and fairly made merchandise and coffee.

We will have a special Holiday Sale and Craft Fair on December 19th during the Community Work Day. Stay tuned for news.

Barn Dances will continue all year, on the third Saturday of each month. Read more . . .

Thank you!

Farmer John Visits Pie Ranch

sky — Thu, 15 Oct 2009 17:05:25 +0000

John Peterson, from Angelic Organics in Illinois, came to Pie Ranch recently for a farm tour, lunch and pie. You might have heard of John from a film about his farm called “The Real Dirt on Farmer John.” Nancy Vail, Pie Ranch co-founder, apprenticed at Angelic Organics in 1996, and enjoyed showing John and his friends Pie Ranch.