Farm News

News from the Farm | December 8, 2025

The passing of a year seems more of a blur in retrospect that becomes more difficult to recall as I get on in years. We are nearing the end of another full year’s cycle, becoming our 42nd here at this farm between the Capay Hills and the Blue Ridge Mountains. As winter solstice now creeps towards us with delightfully long nights, our farm rhythm shifts. We start work later, finish earlier, sleep longer, sip more tea, and find time to enjoy the clear, starry skies. 

In most Native American societies, months are marked by moons and the natural world’s turning during that month. December brings the “cold winter moon,” and this year, the Blue Moon of early December. As moon names vary among Native peoples, we might give our own names to December moons- like “migrating geese overhead” moon, or “wood fire” moon, or “time to read, sing, and rest a bit” moon, or even “banker’s hours” moon. This December moon is indeed our time to gather in the strength to do it all over again- the “mustering strength” moon. 

Solstice comes with a bit of sadness though, knowing that with its turn, days begin again to lengthen, stirring renewed enthusiasm for planting, rousing the ideas sown in December’s long dark nights by making plans for action. It is as inescapable as the urges of bees to sunlight driving the quest for pollen and nectar – take flight, feed the brood, plant and harvest, a new tug on a farmer’s spirit is coming… Yet now, when  it comes to pure time needed to regenerate ourselves, we are finding that we need a couple of Decembers. 

During these dark long nights, we have, for years, celebrated solstice with a party. There is a potluck for the neighborhood, singing to fill souls with songs remembered and sung together. We dabble in the folk wisdom of Wassail as revelers, surrounding our fruit trees or vines in a cold dark night with noise making tools (pots and pans, horns or hoots) to remind our trees not to sleep too deeply and to awaken together in January to begin another fruitful year. (Or maybe it is just fun to raise cacophony for a moment on the longest night of the year.) 

Looking back, 2025 may be one of the most benign and wonderful years of any in the past 42 here. The combination of gentle well-spaced rains, mild temperatures, fruitfulness, a good plan, and a dedicated crew helped to make one of our best years ever. Crops were generally beautiful- we were cared for once again by this generous land.  The native people who lived here long before we arrived knew the good fortune of this place. Perhaps understanding clearly that this year’s fullness may be followed by challenges and scarcity. It is remarkable how few acorns the oaks held this year, perhaps portending a season of hunger for those who lived with the bounty or limitations of place. So for this year, it seems that our guardian angels smiled upon us and blessed us again with abundance. 

There stands then a sharp contrast to the darkness that many feel, given the current political insanity – as immigrants, laborers, people of color, women, farmers, farmers market customers, believers in civil relationships. Fear is a tool of bullies and tyrants. The breakdown of civility starts with insults and selfishness. We are indeed entering a time where artificial regurgitation of information is just more- a push where consumption of information is one more form of consumption- bound in the end to muddle wisdom and belittle the slow pace of considered reason. 

The scurry of investment in tools that reward the first to make machines more human and that make that absurdity normal becomes its own wave of lemmings to the sea. It is the same glimmer of false gods, money changers in the temple, or slick salesmen who cite the inevitability of “get one or be left behind” because everyone believes this is the future… Consuming information can be a power, but needs to be mediated by wisdom, loving, and heart. 


Dru said this morning that the contradiction in living without strife, on a beautiful generous land is easy when not in Gaza, Ukraine, Sudan, or as a poor, brown-skinned person seeking a better life for one’s family. She asked, “Should we feel overwhelming feelings of guilt?” I think feeling or caring deeply is not a failing, it is a needed human character that should strengthen resolve.

Woah, this is “end of 2025” newsletter was to be about the positive power of creation, appreciation, love, and generosity. 

Perhaps we are all approaching a figurative solstice- there will be the shifting of long darkness to light if one trusts. Building family and friends makes light. Eating good food and sharing its tang and sweetness delights, planting seeds, and tending, caring, mindfully watching with hope and reverence kindles amazement and thanks. Turning off the media for a time may allow us to walk with open senses to stillness, sweet aroma of pine or spruce, crashing of a relentless sea, following the trill to a sighting of the singer, drinking in the majesty of a flower’s seduction, or practicing care without fear of caring too much. 

The solstice is coming and the wisdom learned is that darkness is needed to help with the realization of wise relationships, good work, right action and the importance of understanding the loving generosity of nature and the wonder of all that surrounds us.  

“This is my simple religion.  There is no need for temples; no need for complicated philosophy.  Our own brain, our own heart is our temple; the philosophy is kindness.”
–  Dalai Lama

We have much to be thankful for in this year of such abundance. We have made many meals and have been blessed by our connection to so many wonderful people. May we move together in affection and kindness, and emerge with fresh energy in the lengthening days and coming light.

Blessings in this season and on your wintery meals. We will be taking our rest.

Paul Muller

News from the Farm | December 1, 2025

Check out the steam coming from that compost pile as it was being turned!

This weekend I read an email newsletter that included this reflection about the value of Thanksgiving: “It’s good to be thankful. It’s good to have a day to think about gratitude. It’s good to have a day to be together with whomever you want to be with…” Those words have stuck with me, plus the end of each season often causes me to reflect on all that we’ve accomplished during the year and all the gratitude and appreciation I feel.

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News from the Farm | November 24, 2025

Where to start this Thanksgiving week Beet? So many threads to weave into the fabric of thankfulness here. 2025 has been a remarkable year of bounty and benign weather. Our rains have been plentiful and gentle. The community of hands here – some 80 year-round workers – have been connected through a common task of creating fruitfulness and manifest abundance.

Migrating birds, bats, insects, and friends have stopped by this year, generally filling their bellies before flying on. The soil seems richer, smelling funky and sweet. Cover crops radiate vibrancy, complexity and lushness. The cultivated crops strikingly green and lush provide us with sweet abundance. The dynamic whole – this land, the people, the life above and below – is reflecting a community that is expressing its love for life.  It has been our work, both hopeful and beautiful, to grow a place more complex and remarkable each year. 

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News from the Farm | November 17, 2025

We think of the cooler months being a quieter, slower time. That was not the case last week. Monday, Tuesday, and Wednesday were spent trying to get as much done as possible before it rained. Thursday and Friday (especially Thursday when it was raining hard) were all about getting the harvest done as quickly as possible so folks could get home and get out of the rain and mud.

Amid all the rush and bustle, I did get a few pictures to capture some of that activity:

Paul planting winter cover crop seed after the sun dipped below the hills in the field that was the Hoes Down sudan grass maze. That’s why tractors have headlights! The grain drill was in almost constant use last week getting this very important crop planted. Learn more about cover crops and why we plant them here

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News from the Farm | November 10, 2025

For years, the farm has hosted school groups for field trips. After taking a break during COVID, we renewed our commitment to farm education in 2023 and have hosted a handful of schools and educational groups every year since. Whether the visit is for a few days or just for a few hours, we ingrain the young students into the farm’s rhythm and aim to make their first experience with agriculture a memorable one. At the end of the trip, you see their eyes light up when they talk about eating the juiciest strawberry they have ever had, packing 200 CSA boxes with their classmates, harvesting garlic for the farmers market and feeding compost to hungry piglets.

This year, we have been lucky to be front and center in the growing “Farm-to-School” movement—an effort to get local, fresh, and seasonal ingredients into school cafeterias. Just last week, we worked with two inspiring organizations that are transforming school lunch culture and building stronger bridges between farms and schools.

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News from the Farm | November 3, 2025

This past Wednesday was our first olive harvest of the year. And what a day! The team of twelve harvesters got about 11.5 tons (23,000 pounds) of olives to press into olive oil. 

How do we know when it’s time to harvest olives? We’re balancing flavor and yield to get a flavorful oil with a decent amount of oil per ton of olives harvested. Green, less ripe olives yield less oil but have a stronger flavor (more polyphenols). Mature, dark olives yield more oil but have a milder taste. On Wednesday, we picked Leccino olives and Picual. The Leccino were more ripe, the Picual were more green. Oil yield varies significantly between varieties, and is also influenced by ripeness, moisture, and extraction processed. We generally expect around 30 gallons of oil per ton. 

We normally harvest olives by hand, using little rakes to comb the fruit off the trees. It’s an all hands on deck effort. You can see a video of it here. Last week, we did a modified machine harvest, which we trialed last year and found that it worked relatively well. We used the shaker that we use for almond and walnut harvesting to shake the trees, while a few folks whacked the trees with poles (another common olive harvest method). Fortunately, Andrew captured a video of the process!

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News from the Farm | October 27, 2025

What happened last week?

Rye and a hardworking crew planted next year’s strawberries on Thursday, 13,000 plants in total, all by hand. We had an amazing strawberry crop this past spring and we hope these humble looking crowns will do just as well, if not better!

After planting the crowns, the most important final step is to make sure that the irrigation lines are correctly set up to keep these plants hydrated and happy.

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News from the Farm | October 20, 2025

It’s fall and things are falling! 

We got almost two inches of rain last Monday afternoon through Wednesday morning!

Temperatures have fallen too. Last week got a little cold, even into the high 40s at night. The remaining summer crops in the field don’t look too happy.

Then there’s the walnuts and tomatoes. Lots happening, some of which is captured in this video:

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News from the Farm | October 13, 2025

Big news from the Full Belly Farm Kitchen: We wrote a cookbook!

Wow, I think it may have been 10 years or more since you last heard from us in these pages. A lot has happened! We have three beautiful children who are or are about to enter their teen years, a new farm dog, and in 2015 we moved into our Farm Kitchen. Perhaps you have been out to the farm for a pizza night, a farm dinner, Hoes Down, or an open farm day visit in the past and have seen this space for yourself. In case you have not, it is a big redwood building that looks like a grand old barn with a water tower on the side. The landscaping has grown up along with us, and there are vines of jasmine and wisteria climbing the walls. We have butterfly bushes, vitex, native grasses, and big trees that provide much needed shade in the summer months. There is a big lawn out front that has been danced on by thousands of feet, and witnessed many, many happy occasions and gatherings of friends and family.

Over the years we always had a secret dream of writing a cookbook. People would ask us when that was happening, and we demurred ~ feeling too overwhelmed with the busyness of raising young kids and keeping a business going all at the same time. We never knew how it could fit into our daily to do list that was already too long. At the same time, we kept plugging away at our farm dinner series, creating new recipes and testing them out on our guests. After so many years, we realized we had quite a compilation. At one of our dinners about two years back, Hannah’s book agent and her photographer were guests. At the end of the evening, they pointedly asked, “So, when are you going to do YOUR book?” We both said, “Let’s go for it.” 

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News from the Farm | October 6, 2025

We are all a little blurry-eyed this Monday morning as we wander around the farm, picking up tables, hay bales, scarecrows, pumpkins, and misplaced items. This weekend’s Hoes Down Harvest Festival has come to an end, and in its wake, there are a multitude of things that must be cleaned and organized and a multitude of people to thank. We farmers are exhausted, but incredibly thankful, feeling a new surge of energy to keep farming for the most amazing community.

Over the last four days we have had over 350 volunteers help construct stages, move tables, hang lights, decorate the farm with corn stalks and pumpkins, chop vegetables, direct parking, and more. As guests arrived on Saturday, they were greeted by a beautified farm ready to host over 2,000 guests for the day. The straw road and welcome sign led guests to a farmers market filled with local goodies, craft vendors selling incredible wares, a silent auction with over 100 donated items, close to 20 workshops throughout the day, stages filled with music and games, and a Children’s Area bursting with activities for all ages. A heartfelt thank you to everyone who gave their time and expertise and volunteered.

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News from the Farm | September 29, 2025

Photo credit: Ella Galaty 

At the turn of the month, us Full Belly flower farmers are transitioning our flower power from fresh to dried bouquets and arrangements. Therefore, these are our final days of fresh, cut flower sales, and we want to thank you for enjoying these buds and blossoms with us all season long. 

This year, we grew approximately 15 acres of flowers partitioned across four fields. To inform new readers and remind our seasoned ones, we parade in and out of these fields with the change of the seasons, picking over 50 varieties of flowers from early February to late October. Some of my personal favorites from this year were our early spring Apricot Pride tulips, late spring rudbeckia and feverfew, shoulder crop of statice, and summer marigolds. Under good leadership and managed by skilled hands, these flower fields have adorned the heart of the farm. 

Photos left to right: Early spring, late spring and summer flower fields 

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News from the Farm | September 22, 2025

Slicing into a ripe Piel de Sapo melon this morning, I realized that I was a victim of seduction. As with so many of the plant families here, seeds were spilling out of the incision, the fruits are a mere vessel for the “go forth and multiply” maxim of a plant’s directive for sustainability. Inside each of the plump elongated seeds in its melon heart was a whole encyclopedia of heredity, selection, replicability and future potential. 

The thousands of seeds in that single melon represent the story of millennia of choosing. The Piel de Sapo (“skin of the toad” in Spanish) is an international favorite grown throughout the world. It is also known as a Santa Claus Melon, Christmas melon, or Croc melon (in Australia), and has a history that dates to Roman times. These melons were brought into southern Spain as early as 300 BCE and were prevalent in Roman horticultural manuals. Piel de Capos were also brought to Spain by the Arabs and were listed in several documents written by Arab botanist and agronomist Ibn Bassal around 1080. Allegedly, the Spanish would say “he who fills his stomach with melons will be filled with light,” and unsurprisingly, these melons became an important crop in this area.

In addition to their amazing taste, these melons are good for us. They are sources of vitamin C (immune system), vitamin A (growth, vision, and cell function), magnesium (nerve function), potassium (heart health and blood pressure), phosphorus (kidney function), calcium (bones and teeth), and other nutrients. What a nutritional bargain!

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News from the Farm | September 15, 2025

It’s the last full week of summer – the autumnal equinox is next week! What’s happening as we wrap up summer?

Harvesting! Lots of things, including lots of gorgeous eggplant which went in last week’s CSA boxes. Look how tall some of those plants are! Some varieties have thorns too, making long sleeves and gloves a must!

We’re still going strong with melons. We have one more planting to harvest. Last year, that field was our summer flower field and you can see a few volunteer plants among the melons, like the amaranth in this photo.

It’s not just us enjoying the melons, the sheep are too! They clean up the field after we’re done harvesting and they make fast work of any remaining fruit in the field, plus the vines. 

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News from the Farm | September 8, 2025

If you were to gather a group of Full Belly folks, any role, and ask them what they find satisfying about farming, you’d get a range of answers, but some common themes would emerge. 

Harvesting and getting produce to you is ultimately why we’re here. We’re not just growing plants and raising animals for the sake of growing them; we’re growing them to feed and nourish people, like you! There is a purpose to the work and at the end of each day, we have a real, tangible result, a direct reflection of that day’s effort and that of the months it took to get that harvestable product. The nicely packed CSA boxes, flats of tomatoes, and boxes of melons isn’t the end goal; it’s your enjoyment of that produce that really matters, with an emphasis on “joy.” That’s why we do what we do.

We sell a decent amount of produce and flowers via the wholesale market and while it might have a sticker, label, or sign with our name, those customers are anonymous and we as the farm might be too. It’s certainly feeding people, and is an important part of this business, but doesn’t nourish our souls quite as much. That’s why we do the CSA and Farmers Markets. These are opportunities to connect directly with you, to form relationships, to tell the story of Full Belly Farm and to hear yours. As much as you want to know who is growing your food, we want to know who is eating and enjoying it.

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News from the Farm | September 1, 2025

Another amazing summer has almost come to an end. We’ve been too busy picking tomatoes and flowers to grace your dinner tables to even turn the pages on our calendars. But, the farmers of Full Belly Farm generally do not count time day to day. Instead, we see the changing seasons by the events that have become the constant reminder that another year has passed. The fall is when we farmers celebrate the beautiful harvest of another year with the Hoes Down Harvest Festival. It is a precious time, full of total exhaustion, and excitement, as we  celebrate and share the beauty of rural life, and share our farm with others. This year marks the 34th annual Hoes Down Harvest Festival – we hope you will join us. In case you need convincing, we have created a list of the top ten reasons to come to the Hoes Down Harvest Festival at Full Belly Farm:

1. The Location – If you and your family have yet to visit Full Belly Farm and the Capay Valley, this is a perfect time to do so! You’ll get to see the animals and crops that we watch over each year and there will be walking tours of the entire farm throughout the day. Don’t miss the Flower U-Pick!

2. The Music – We have pulled out all the stops for the 34th annual Hoes Down and are excited to feature The Black Sheep Brass Band, Nat Lefkoff, Raices, JB Barton & Co as well as many other terrific acts from Northern California. We are thrilled to host the The Home Pie String Band from Pie Ranch for a rousing square dance set. We hope you will join us for a few do-se-dos!

3. The Workshops – This year we have some exciting new workshops with something for everyone! Learn about brewing beer with heirloom grains from Hanabi Lager Co, watch (and taste) a live fire cooking demonstration with a Michelin starred chef Seth Stowaway, get the perfect compost recipe from soil health expert Margaret Lloyd, leave with your own organic mushroom grow kit from KM Mushrooms, search for native plants and animals on the farm with local ecologists, and much more! 

4. The Food — You’ll never go hungry with our stellar lineup of organic food options. Here are just a few of the menu items we have for this year: 

  • Falafel, smokey baba ganoush, creamy hummus at Mediterranean Cafe
  • Slow roasted River Dog Farm pork, roasted veggies and zesty slaw over Lundberg rice at Big Bowl 
  • A slice of veggie or sausage pizza from Faria Bakery 
  • Fat Face seasonal popsicles and Rocko’s Ice Cream Tacos

Every dish is made with the highest quality ingredients, thanks to our amazing food donors, including Cream Co. Meats, Rumiano Cheese, Lundberg Family Farms, Alexandre Family Farms, Frog Hollow Farm, Good Earth Natural Foods, and MORE!

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News from the Farm | August 25, 2025

As mentioned last week, this is the time of year to plant our fall crops. So far, we’ve direct seeded beets, carrots, and spinach (more about that process here), and have transplanted broccoli and leeks, with many more to come. These cool weather crops don’t like the heat, but we have to start them now. By the end of September, summer crops will be done or winding down and we need a new supply of produce to harvest for you, so we’ll be planting and transplanting a LOT over the coming two months. 

August is always hot, and September too. So how do we start growing cool-season crops during triple-digit summer days? It’s all about moisture management.

Seeds need a moist and warm (but not too warm) environment to germinate. They also need moisture. Too much water will rot the seeds, but they’ll fry if there’s too little. Water also helps with temperature control. Optimal carrot germination temperature is in the mid-70s, but if it’s over 100 degrees, as it’s been the past few days, the soil is far above that optimal temperature for all but a few hours. We also use floating row cover, the white, lightweight fabric in the photo above. Row cover is most often used in colder months to trap in heat and protect plants from frost, but a lightweight summer version reduces the intensity of the sun, similar to what the shade cloth does for our peppers. The particularly finicky carrots get the row cover, but the other direct seeded crops just get water.

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News from the Farm | August 18, 2025

While keeping incredibly busy harvesting summer produce, we’ve also got fall on our minds and lots of fall prep on our To Do lists!

We’re starting to cut and cure winter squash. The first samples showed up in the office last week. It happens every year around this time, but still feels like a surprise. And it also feels a little early to start cooking with winter squash, but regardless how we feel, they’re here!

Paul started planting potatoes (top left photo), the first brassicas (broccoli) were transplanted last week, along with a field of leeks (top right), and Andrew planted the first carrots on Saturday (lower photo)! The planting and transplanting will continue in earnest over the next few weeks. In addition to finding the time to plant, the trick is keeping these cool weather crops happy in non-cool weather. The carrots especially need a bit more tending to than some crops to germinate and thrive. They’ll get about an hour of water per day to keep the soil moist enough to germinate the seeds and we cover them with row cover to help keep in the moisture.

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News from the Farm | August 11, 2025

It’s estimated that there are 50,000 pepper varieties grown worldwide. We grow only a small portion of that diverse world. What we grow changes every year – I’ve conducted a pepper census and here’s the 2025 list: 

Sweet

  • Corno de Toro
  • Lunchbox
  • Jimmy Nardello
  • Sheepnose pimento
  • Shishito

Hot

  • Cayenne
  • Chilaca
  • Espelette
  • Jalapeño
  • Pepperoncini
  • Poblano
  • Serrano
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News from the Farm | August 4, 2025

Hello from the tomato field! It’s more of a sea of tomatoes, or perhaps a jungle. If we didn’t use a hedge trimmer to keep things tidy, the vines would grow so wild that the rows would be impassable. The air smells like tomatoes, and many happy and industrious spiders have strung webs between the rows. 

The spiders aren’t the only happy ones. The tomatoes are too; they’ve benefited from one of the mildest summers we’ve had in a long time. Tomatoes like some heat but they stop growing when it gets warmer than 95℉ and drop flowers if it gets too hot, especially if nighttime temperatures exceed 72℉. We’ve been much closer to the ideal growing range this year and the plants are vigorous and healthy and the tomatoes taste great. And you’ve been letting us know how much you’re enjoying the tomatoes in your boxes:

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News from the Farm | July 28, 2025

Last week’s cooler weather had many of us remarking that it felt more like fall than what we’d expect for peak summer days. While it’s still only July, we know that October will be here before we know it, with crisp mornings and the first winter squash and leafy greens. Besides the change in seasons and flavors, October marks another very significant event on the farm – the Hoes Down Harvest Festival! YES! We are very excited to share that the 34th annual Hoes Down Harvest Festival will take place here at Full Belly Farm on Saturday, October 4th, complete with dancing, workshops, and general merrymaking!

So…what is this Hoes Down? It’s a celebration of sustainable agriculture and rural living, and a chance for folks to come to the farm to learn, grow, and connect with the land and the farming community here in the Capay Valley. Equally important, it’s an amazing on-farm fundraiser for both EcoFarm (the Ecological Farming Association) and many other local organizations working to support agriculture and rural communities.

You may be wondering, what exactly happens at the Hoes Down Harvest Festival. There’s so much to do and see, including: 

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