Author Archives: Everett Family Farm

Farmstand Summer Hours Tues-Sun, 10-6

As the crops come in, our Farmstand is filling up more and more each week. The flock of hens are in full production, so we have lots of eggs. farmstand

Farmstand Hours: Tuesday through Sunday, 10 am – 6 pm.

Location: 2111 Old San Jose Rd, Soquel

Come on by and shop for the best local, organic produce, fresh from the fields.

Say “I do” to Farm Fresh Wedding Flowers

Looking for a more environmentally sustainable alternative to the commercial flower industry for your wedding or event? Vibrant, seasonal, organic, and incredibly fresh, our flowers are lovingly grown without the use of harmful chemicals, fertilizers and pesticides. We offer a range of services, from do-it-yourself buckets to artfully designed arrangements and boutonnieres delivered to your event. Please contact us to schedule a farm tour and consultation.

Meet your Flower Farmers

Carra Duggan started making bouquets as a child from her mother’s elaborate garden inIllinois. Her fascination with the botanical world and the arts continued when she moved to California where she obtained an Environmental Studies and Interior Design degree from SJSU. While going to school she also worked for a central coast flower grower for 4 years. She is excited to return for a fourth season with Everett Family Farm where she has the opportunity to pursue her passion in growing flowers and share her artistic eye through floral arrangements.


Zoe Hitchner started working with flowers when she was 15 at a florist shop in her hometown of Berkeley, Ca.She later received her training as a farmer and gardener at the UCSC Farm and Garden, where she still teaches workshops along with her farming partner, Sky DeMuro and her mentor, Orin Martin. She enjoys making wild bouquets inspired by natural landscapes.


farm dinner

View a photo gallery here.


Summer Squash Recipe Ideas

It’s summer!  We know because it’s light out until 8:30pm, but also because we’re drowning in squash. What a wonderful problem!

Before you get sick of it, remember that squash is a very versatile food – stir fry, pasta toppers, zucchini chocolate chip bread, stuffed squash boats, grilled, roasted, steamed with butter – so many options!

At Everett Family Farm, we like to grow interesting and heirloom varieties of squash. Cousa squash is a Lebanese zucchini that is traditionally stuffed with meat and grains. Costata Romanesco is an Italian variety that some describe as tasting “nutty”. This year, we’re growing a round squash called Eight Ball, which is perfect for stuffing. And of course, we grow patty pans, which are great roasted whole or grilled.

In case you are feeling overwhelmed bor bored by squash, here are some recipe ideas:

Summer Squash 3 ways 

1. Zucchini Noodles
Not just a pasta topper, you can actually make squash into noodles!

With a vegetable peeler, peel long strips of zucchini lengthwise (traditional green, golden, or Costata Romanesco Italian squash all work well.)

Saute garlic and olive oil.  Toss in any other veggies you want to add, like  mushrooms, asparagus hearts, or broccoli.  Add your squash “noodles” and saute for 5 minutes.  Add pesto if you like, and top with parmesan cheese.

2. Squash Lasagna
Pick your favorite lasagna recipe, but instead of lasagna noodles, use summer squash sliced lengthwise, 1/4 inch thick. Sprinkle each squash layer with a bit of flour to soak up some liquid. Layer squash, sause, cheese, and other veggies. Bake for 35 minutes or longer at 375 – watch for bubbling sauce and golden brown cheese.

3. Stuffed Squash
“Eight Ball” round squash and oblong, light green, “Magda” cousa type squash both work well stuffed. You can go in many directions with stuffed squash – meat, vegetarian, Mediterranean, Mexican…

Start by cutting the squash in half and hollowing it out into a boat. (Feed the squash meat to chickens, compost it, or save it for another dish such as pasta sauce.)

We like making large Israeli pearl cous cous and setting it aside. Saute onions, kalamata olives, tomatoes (canned or fresh in season), parsley, mushrooms, salt and pepper to taste. Toss in the cooked cous cous and feta cheese. Fill  the squash boats and top with more feta and parmesan. Sit them in a baking dish and add a splash of water in the bottom of the dish.

Bake at 350 covered with foil for 30 minutes, and an additional 15 minutes uncovered.

Serve with salad or sauted greens.
Bon Appetit! 

CSA shares available on a rolling basis

Our CSA has started! The first pick-up was on Tuesday, and we were so happy to meet our dedicated members. Getting to know the people who eat our food is what farming is all about – relationship: the inter-relationshop between farmers, eaters, the land, the plants and animals, food, and the health of it all. We are so grateful to our CSA members and look forward to a bountiful season!

It’s not too late to join – we will prorate memberships to reflect the true cost. Pick-ups are available at the farm or at River Cafe on Tuesdays. Email us at to join!

We’re Back at Farmers Markets


People say we have the best berries in town…

Last Saturday was our first day back at local Farmers Markets. For the rest of the season, you can find us every Saturday from 9 am to 1 pm at the Westside Market in Santa Cruz, off of Western Drive. We have the best strawberries and fresh eggs from our pastured hens, succulent salad mixes, including our new “Farmers’ Choice” mix, flowers, spring onions, stir fry mix, chard, and more. The fields are full and our items will keep increasing.

We’ll start up our Tuesday farmstand at River Cafe, on River Street in Santa Cruz, on May 15th. This little “satellite” farmstand will be open Tuesdays, 12-4 at first, then 12-6 starting in June.

On Sundays, you can find us at the Live Oak Market, starting in mid-May, once more of our crops come in.

And if you’re driving through Soquel or need a mid-week fix, stop by our farmstand Tuesday-Sunday, 9-6. It’s just 15 minutes from Santa Cruz down the 1. (Insiders tip: Tuesdays and Wednesdays offer the best chances for strawberries at the stand!)

Thanks for supporting our farm!

Upcoming Events

We’ll be back at Santa Cruz area Farmers Markets the 1st  weekend in May (Weather dependent! Fingers crossed!).  Until then, you can still buy organic eggs, veggies, flowers and berries at our farmstand.  Spring hours are Thursday – Saturday, 9-5.

Other events of note this year include an Outstanding in the Field  Dinner on Saturday June 16. This dinner sold out in one day, but stay tuned for future dinners to be announced.

Chaminade Resort is also featuring Everett Family Farm at their Farm to Table Dinner on Aug 10.

The Gateway School will be hosting Kids Camp  again at the farm for two weeks: June 18-22 and July 9-13.

Farmers Sky and Zoe will also be teaching several 3-day gardening workshops through UCSC’s Farm & Garden May 18–20 & again in July.

Stay tuned for workshops, dinners, and other events throughout the year.

Join Our Email List

Email us at with general questions. To purchase our organic flowers for your private event, contact  Thanks!

Backyard Hens SOLD

hensUPDATE: All hens are sold. Please stay tuned for next winter’s flock!

February 2012:

We’re retiring our older flock of laying hens, as the new girls are coming of age. The hens for sale are 18 months old, and still produce plenty of eggs for a family. (Chickens lay eggs for 3 to 4 years, but their production drops after one year. It is not economically viable for working farms to keep hens for more than one year, but they are still great backyard birds!).

We have brown egg layers, including Rhode Island Reds, Black Sexlinks, & Red Sexlinks. They are $20 each, or $15 each if you buy 3 or more.  These happy, healthy girls are going quickly, and are only available for a limited time.

Please contact us at or 831-566-0472 to purchase your new hens today!