Local Woman Delivers the Farm to You

This week’s column investigation started with a very cool new farm-delivery service called Field to Feast, and ended with a new farmers market discovery: the glass bottle of Grade-A Raw Jersey cow milk—an encounter that has simultaneously uncapped a thousand questions about America’s milk industry at large.

About a year ago, Christie Kissinger decided to start a business that distributes local organic dairy, meat and produce to people’s homes, restaurants and shops. The idea grew out of her deep involvement in Panoche Valley’s resistance movement to a proposed solar farm in the Panoche Valley. She wanted to bring awareness to the public about the land that would be impacted by a large field of solar panels. Kissinger considered eco-tourism, but also wanted to support the local farmers in the region.

“That’s how it all started, sitting around the table talking,” said Kissinger. "Since I couldn’t bring people to the farm, I decided to bring the farm to the people."

She now distributes Jersey and goat’s milk from Claravale Dairy in Panoche Valley and organic cuts of grass fed beef, pork and lamb from Douglas Ranch to four stores in Santa Cruz County: in Soquel, the Summit Store in Los Gatos, Old McDonald’s Farmers’ Market in San Jose (named after its location where a McDonald's once was) and the Milk Pail market in Mountain View. 

She also takes orders for produce from Heirloom Organics, pastured eggs from Your Family Farm and several other awesome farms listed on her website. Kissinger quickly realized home deliveries weren’t cost-effective, so she now gladly accepts phone orders by Tuesday that can be picked up on Friday at her home shop in Soquel. 

“I’m trying to keep it local to the tri-county area” said Kissinger, who has started to distribute new products, like olive oil, chocolate and honey from producers in Santa Clara, San Benito and Santa Cruz counties. 

Kissinger is obviously passionate about the food she sells. She had my mouth watering as she described a cut of grass-fed beef from Douglas Ranch simmering for 24 hours or more in a crock pot with maple syrup, cinnamon, a little water and an onion. 

“You don’t lose any of the nutrients or flavor when you cook it that way. The meat just falls apart completely,” she said.

She also recommended cooking the pork or beef on very low heat in an iron skillet for up to two hours. 

The lamb she sells comes from Dorper sheep, which have less lanolin than other sheep.

“The lanolin is what gives lamb that gamey flavor, and sometimes it is overpowering. This lamb has a milder taste,” she said.

After speaking with Kissinger, I decided to visit the Claravale Dairy stand at the downtown market. I was blown away by how much flavor milk has, and took home a glass jar of the non-fat Jersey milk (no flavor was sacrificed for the fat). Now I am rationing out little samples to friends and eating my cereal practically dry, because I don't want the bottle to end. This milk tastes so good! 

Does the milk we buy at the store really get boiled, bleached and watered down only to hit the shelves a month later? Next week’s column will answer this, and tell you more about this new raw milk and cheese appearing at local markets.

For more information on Field to Feast, visit the website, or call 831-421-1894.

Sunnyside Produce is at 2520 Main St., Soquel.