As demand for local food rises, more farmers are selling their products directly to the public, according to Local Harvest. They do this via farmers markets, food cooperatives, CSA programs and other channels.

One prime example: Four Frog Farm and Nevada County Free Range Beef forming a “fresh food team” with BriarPatch Co-op Community Market in Grass Valley.

“About 60 percent of my crop goes to BriarPatch,” says Andrew Meyers, who started Four Frog Farm four years ago. Meyers farms more than 30 types of fruits and vegetables on 10 acres in Penn Valley.

He supplies BriarPatch with tens of thousands of pounds of vegetables—from “a” to “z”: arugula, carrots, broccoli, beets, bell peppers, cantaloupe, chard, cucumbers, eggplant, kale, lettuces, radishes, tomatoes, turnips and zucchini.

“I can’t wait to get my carrots to start growing,” says Meyers, who graduated from UCLA and learned to farm at Riverhill in Nevada City.

Meyers epitomizes a new generation of farmers, needed as their average age nationally creeps toward 60. “Many shun industrial, mechanized farming and list food journalist Michael Pollan as an influence,” as the New York Times observed recently.

“These farmers are smart, flexible and adaptable,” says David Benson, produce manager at BriarPatch. “We’re doing a lot more business with them.”

This year BriarPatch expects to get 40 percent of its produce from local and regional growers, up from 30 percent last year, says Benson. Others include Riverhill, Living Lands Agrarian Network, Naked Farms, Natural Trading Co. and Bakbraken Acres.

As for fresh, local beef, BriarPatch relies on Nevada County Free Range Beef, whose cattle range freely over hundreds of acres of pasture in the western county. The cattle are not fed hormones or antibiotics, and their pasture grass is pesticide free, says owner Jim Gates.

“We carry a full line of their products, from ground beef to filet mignon,” says BriarPatch’s meat and seafood manager. Gates’ grass-fed beef is more flavorful, leaner and healthier than its corn-fed counterpart, many customers agree.

BriarPatch sold out of Nevada County Free Range Beef’s standing rib roasts during the holidays, as well as its house-made corned beef during St. Patrick’s Day.

This summer, BriarPatch will offer a sale on Gates’ New York steaks during Memorial Day weekend, ribeye steaks on Father’s Day and filets on the 4th of July. “It’s fresh, local beef all summer long,” says Gates.

VEGGIES IN A BOX
Community Supported Agriculture (CSA) is a direct way to support local farmers. In return, you receive fresh, healthy and seasonal food. CSA members invest in the farm in Spring, when funds are most needed, by purchasing a share of the harvest. Then, throughout the season—June to Oct., for example— they receive a weekly box of produce or other goods. The price averages about $25 a week.

SOME CSA FARMS
•Four Frog Farm
268-5019 FourFrogFarm.com
Contact farm for pick-up options
in Nevada City, Grass Valley,
Penn Valley and Truckee

•Living Lands Agrarian Network
(Soil Sisters Farm) 470-0268
LivingLandsAgrarianNetwork.org
Customers pick up weekly in
Nevada City

•Mountain Bounty Farm
292-3776 MountainBountyFarm.com
Customers pick up box weekly in Nevada City, Grass Valley and Tahoe/Truckee

•Riverhill Farm
263-1886 RiverhillFarm.com
Customers pick up box weekly in Nevada City or at the farm

•Sunsmile Farms
273-6507 SunsmileFarms.com
Customers pick up box weekly in Grass Valley

(Photo credit: Tony Finnerty)

Endurance cyclists get their energy from healthy eating: grains, legumes, fresh fruits and vegetables, fish and meat — but not too much. They eat plenty of carbohydrate-rich food, such as pasta, bread and rice.

The best foods for cyclists are “whole foods” — ones that are natural and unrefined. Here are some examples and where you can get them:

BackPorch Market: For a natural “carbo load,” the fine food store, located along the Amgen bike route in Grass Valley, offers items including home-made meatballs, which can go on top of the store’s fresh pasta and sauces.

BriarPatch Market: The store offers an extensive selection of bulk foods, including staples-grains, beans and more. BriarPatch also carries organic and natural meats and poultry. Seafood is sustainably farmed. It carries local eggs seasonally, always cage-free.

Caroline’s Coffee Roasters: Cyclist often is synonymous with “java junkie.” Caroline’s has been roasting and selling coffee since 1988. All fair-trade coffees guarantee that the farmer gets a a fair wage for the green coffee. Their coffee is all organic too.

Nevada City Seafood: This fresh-fish store has now opened a second location at 115 South Pine St. in downtown Nevada City. Owner Eric Jewell sends his custom refrigerated truck to San Francisco four times a week to bring fresh seafood back to the Foothills.

Nevada County Free Range Beef: Owner Jim Gates’ grass-fed beef is available year-round at the BriarPatch and Diego’s Restaurant in Grass Valley, also along the Amgen bike route. It also is available as “freezer beef” by the quarter, half or whole.

Bike racer ice cream
Treats ice cream at 110 York St. in Nevada City plans to name some of its flavors after the Tour of California bike race.

Examples include Paceline Praline, King of the Mountain Mint Chip and Sprinters Strawberry Sorbet. The flavors will be made by owner Bob Wright using local organic ingredients whenever possible.

The Truffle Shop at the New York Hotel Shops at 408 Broad Street will offer its famous Ice Cappuccino to race-goers.

(photo credit: Lisa Redfern)