Digging In

Want to get updates right in your inbox? Sign up on our homepage


Wine | Coho | CSA Sign Ups


As we are digging in here on the land, we are so grateful for the opportunity to share our experience with you. Below are a few updates about what's been happening since we've started to call this gorgeous place home. 

1. Meet our Vineyard Manager: We're excited to partner with Emilio Castelli of Castelli Vineyards as the manager of our small-scale, dry-farmed vineyard. The vineyard had not been pruned for two years so we've been spending time getting it back into shape (see Temra in fast mode pruning below). While there is a bit of Pinot, Nebbiolo makes up the majority of our vines. And while it's not common in these parts, this makes us love it even more. We've always been fans of the underdog.

Back to Castelli, he matches our love of terroir and desire to be a benevolent steward of this land. He and his wife, Laura Bastitch, also live on Green Valley Road where they live, built their straw bale winery and manage their own small vineyard of Nebbiolo grapes. You can read more about them on their website.

2. Bringing Salmon back to Upper Green Valley Creek: As one of the few remaining native spawning habitats for coho salmon in the Russian River Valley watershed, Green Valley Creek provides an important habitat for these critically endangered fish and other species. As stewards of this land, we couldn’t be more excited to be partnering with our neighbors and Gold Ridge Resource Conservation District on a major construction project that will ensure that coho can get back into the creek’s upper reaches.

Starting this fall, Gold Ridge will be doing a major overhaul of a culvert to the south of Green Valley Farm + Mill that borders two of our neighbors’ properties. They will also create a series of pools for spawning and refuge for the juveniles. This project represents one of Gold Ridge’s most significant fish passage projects to date. Stay tuned as we'll be hosting an informational meeting about this exciting work in July that will be open for the public to attend. 

3. Got milk? What about meat? Veggies? We’ve got you. 
Thinking you want to get more connected with where your food comes from? We invite you to eat real local by joining either, or both, of our food share programs. Email us at to learn more about getting weekly access to all that our land offers including milk, meat, vegetables and seasonal fruits. While our fields are still wet, our fruit and veggie program will get going by late June. Our other foodshare program has ongoing sign up and pick up opportunities.