Nestled in the rolling hills in Martinez, CA, Alhambra Valley Farm, also known as "The Pear and Beef People" is family owned and operated pear orchard and cattle ranch. Daryl Perriera's grandmother started the farm in 1906 and today Daryl runs the farm with the help of his brother, Ed and their wives. Daryl worked on the farm every weekend while a high school student at Alhambra Valley high school and loved it but after graduation set off for university. He earned a degree in Mechanical and Electrical Engineering and had a successful career in the field. Daryl is semi-retired now, focusing his attention on the farm and selling at farmers' markets. Daryl's demeanor is calm and content. There's no question he is deeply connected to the land and he is more than willing to share his experience and knowledge. He chuckles as he reflects, "Farming is in my blood, Call me crazy but it's a hobby I enjoy." Crazy is the furthest word from my mind. It must be quite incredible for Daryl to continue cultivating land producing delicious Bartlett pears that has been apart of his family for over a century.

The farm grows two varieties of pears, Bartlett (what the farm is known for) and French Butter, on the 6 acres of land with over 50 trees. Dry land farming is practiced because the farm has limited access to water. Dry land farming relies on rain water and the cultivation (turning) of the soil three- four times a year to bring up moisture deep below the ground near the surface. This method of irrigation gives the pears their delicious flavor because the pears are not full of water. Typically, commercially farmed pears are irrigated by flooding the fields growing a more watery, less flavorful pear because there full of water. Daryl explains his pears may not look as impressive as pears sold in the grocery store but after one bite you'll taste the difference.

Pears are picked green because they do not ripen on the tree. If they feel ripe on the outside while still on the tree, the pears will be too soft or moldy inside. Harvesting pears is done once a week over a three week period; typically starting in August (weather dependent) so all pears are harvested. Before pears are picked, Daryl checks for two qualities in the pears: size and maturity. A pressure detecting device is used to know when the pears are mature and ready to be picked. After pears are picked, they are placed in a cool area to ripen, which takes about 6 days. Pears are placed in cold storage, a temperature of 29 F until they are ready to be sold at the Farmers' Market. Pears are brought to the market at three different stages of ripeness for customers to enjoy at their leisure- Ready to eat: today, 2-3 days, 4-6 days. Daryl almost has it down to a science on offering 3 different levels of pear ripeness but it still requires a lot of consideration and planning on his part- to know when to take pears out of cold storage and how many crates of pears he'll need for each market.

Prior to selling at the Farmers' Market, pears were sold to Tri-Valley Growers for canning but in 2002 Alhambra Valley farm made the transition to selling only at farmers' markets. "Selling at Farmer market is rewarding because we hear compliment from our customers. People are happy." Knowing who is buying your produce is equally gratifying for the farmer as it is for the customer. Farmers like to know their customers, just as much as customers like to know their farmer.

Say hello to Daryl, Judy, Ed…. At the markets.

Edith's Gourmet Baking Company is a family owned bakery selling exclusively at San Francisco Bay Area and the Valley farmers' markets. Owner Ellen Komas always remembers baking and has fond memories of watching her grandmother create delicious deserts and breads. She has a B.S. in Food Science and Nutrition and has had various jobs in the corporate food industry such as Quality Control with Con-Agra. Ellen never planned to turn her baking hobby into a career until the opportunity to take over Edith's bakery was offered to her and husband in 1995. She hasn't looked back and has expanded Edith's from only selling granola to grocery stores to a full bakery selling breads, muffins, cookies, dessert loaves such as zucchini bread, and seasonal offerings, such as peach cobbler.

Ellen maintains a strong commitment to running a family focused business where all her baked creations are from family recipes to nieces and nephews selling at the market. Ellen excitedly tells me, "All baked goods are baked from scratch, the old fashioned way without preservatives, just like I'd make at home but in larger quantities." She's never had any culinary training but it's apparent by her tasty baked goods, she knows how to bake. She explains, "Baking is all about touch and feel, the principals [of baking] are the same, whether you learn in school or through experience." She's a wonderful example of someone focusing their hobby into a career if you believe in yourself and are motivated.

Aware of her customers needs, Ellen takes requests and suggestions to heart from her market shoppers. Offering more whole grain products is in the works, including a sliced rye bread. Honey whole wheat bread is a new creation she has added to her market table line up and has been well-received by her customers. "The bread makes killer peanut butter and jelly sandwiches," she adds. She's selling her products even away from the market, as I'm tempted to get my hands on the honey whole wheat bread as soon as I'm at the market. Gluten free baked goods is a request she hears often but unfortunately at this time, offering gluten free requires a separate facility to avoid cross contamination.

The business has expanded exceptionally to having four full time employees in the kitchen, baking six days a week. Every item is baked fresh every day to maintain quality and her commitment to her customers of offering the freshest baked creations at the market. "Selling at Farmers Markets is a lot better than selling to a grocery store because you have the opportunity to get to know your customers- what they like and don't like and they'll tell you," Ellen says with a laugh. Produce is sourced from farmers' markets as frequently as possible and is also a supporter of buying local. Ellen has built a network of farmers she sources from and often freezes produce to have available when it's no longer in season at the markets, such as zucchini for her zucchini bread.

Ellen works 7 days a week overseeing every aspect of the business from bakery production, loading trucks in the early morning (2-3am) every market day, and selling at the markets herself and wanting to sell at more markets to re-connect with her customers. You name it, she does it. Full of life and energized, Ellen is willing to take some time from her hectic schedule to share about her business. She seems to thrive off of her own energy, a whirlwind of activity, as her business continues to grow and evolve. Her dedication and excitement of operating her business is what makes her so successful. One conversation with Ellen and you know she truly cares about her customers and making them happy.

Mark your calendars:

NEW MARKET! Opening in Tice Valley Walnut Creek
CCCFM is happy to announce a new 12 week pilot market in Walnut Creek. The Walnut Creek Tice Valley market will be at the JCC (Jewish Community Center) parking lot every Friday from 9am-1pm. Market debuts on Friday, August 13, 2010 through October 29, 2010.

Tice Valley Farmers Market accepting your favorite recipes:
Submit your favorite recipes before the opening of the Tice Valley Farmers Market on August 13, 2010! All types of recipes are encouraged, including: Appetizers, Main Dishes, Salads, Desserts, and Beverages. Recipes should keep with the Farmers' Market theme of in-season fresh fruits and vegetables.

A drawing will take place Friday, August 13th on Opening Day. One Grand Prize will be awarded and the recipe will be featured in the September issue of the CCCFM e-newsletter. All recipes will be available at the information booth throughout the Farmers' Market's twelve week season and you can look for your recipes each week! Grand Prize: a reusable "Market Cart" packed full of fresh, locally grown, in-season goods!

Please send your entries in Microsoft Word format or cut and paste into the body of your email and email: tmarket@cccfm.org.

Awarded to: Walnut Creek Farmers Market Among the Best in Region
Award: 2010 Talk of the Town Award for Excellence in Customer Satisfaction
Star Rating: 4.5, View at www.talkofthetownaward.com

What's in Season:

Apricots, Artichokes, Avocados, Asian greens, Beets, Bell peppers, Blueberries, Broccoli, Cabbage, Carrots, Corn, Cucumbers, Eggplants, Grapes, Kale, Leeks, Lettuces, Onions, Peppers, Raspberries, Spinach, Summer squash, Squash blossoms, Strawberries, Swiss Chard, Nectarines, Pears, Peaches, Plums, Tomatoes

Herbs: Basil, Cilantro, Dill, Mint, Parsley