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California Farm Bureau protects California’s diverse farming and ranching legacy and enables the whole agriculture community to thrive.
Being part of the California Farm Bureau means adding to the combined strength of a membership that includes more than 26,000 farmers, ranchers and families throughout the agricultural community. Together, we work tirelessly to advocate and protect the future and quality of life for all California farmers and ranchers.
Join us in standing up for California’s farmers and ranchers!
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Napa vineyards helped douse Pickett Fire
Below an ashen hillside, farmer Johnnie White picked shriveled grapes off flaking vines, surveying for the third time in a decade the ravages of a wildfire on Napa Valley vineyards. Nearby, fire crews stamped out remnants of the Pickett Fire, which started Aug. 21 in Calistoga and burned around 6,800 acres at the northeast end of the valley.
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Tomato yields up as canneries try to reduce inventory
Thanks to adequate water supplies and mild conditions throughout the growing season, California farmers may end up with way more tomatoes than canneries need. The larger-than-expected crop means some of the fruit may go unpicked if the weather remains dry and harvest goes as planned. “It’s a very excellent problem to have,” Mike Montna, president and CEO of the California Tomato Growers Association, said of what’s been described as a bountiful and quality tomato crop.
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Flavor that 'knocks you off your feet'
Alison Luna recalls her pleasant surprise when she bit into an apple slice and was met with a burst of pineapple flavor. “It was very unexpected,” Luna says. “There were so many different notes, all these floral and tropical flavors coming through.” The Petaluma resident and her two children, Viva, 10, and Theo, 8, were participating in an heirloom apple tasting at Gold Ridge Organic Farms, an 88-acre orchard in Sonoma County’s Sebastopol that grows 70 heirloom apple varieties, among other crops.
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Beyond the cookie
With figs in peak season, shoppers owe it to themselves to seek out the fresh version of a fruit they most likely associate with a filling for a certain type of cookie. Most California figs still end up as dried fruit, the bulk of which is turned into paste and other food ingredients. But the fresh form—with its sweet, honeyed flavor and jam-like center—is increasingly showing up in fresh culinary takes on familiar dishes.
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