1) Is there really a Putney Farm?

Pretty much. Just not a “for profit” farm. Maybe we are more like a large garden. In any event, we grow our own fruits and vegetables, cure our own meats, and occasionally even brew our own hooch. There are also bees kept on the farm. (No chickens, sorry.) We can certainly feed ourselves for much of the year.

We also like to cook, mix cocktails and entertain family and friends. Who said farming shouldn’t be fun?

2) Where is Putney Farm?

We are in Northern California about 30 miles south of San Francisco.

4) What fruits and vegetables do you grow?

Veggies: Artichokes, potatoes (red, white and purple), kale, chard, salad greens (lettuce, arugula, chicories), yellow squash, butternut squash, zucchini, cucumbers, eggplant, peppers, string beans (purple and green) and corn.

Fruits: Tomatoes, apples, pears, blueberries, strawberries, melons (a few types), raspberries, pomegranates, loquats, oranges (a few types), mandarins, lemons (Meyer and Eureka), Kaffir limes, figs, plums, peaches, nectarines and (hopefully) cherries.

Herbs: Lavender, thyme, basil, marjoram, oregano, rosemary, parsley, mint, chives, tarragon and sage.

5) Are you “off the grid”?

Hell, no. We love to grow and eat our own food but are fully entrenched in the 21st century. We love technology, if you find a  better tool to help us grow, cook and enjoy food (without killing the planet) we are all for it. Besides, we are always happy to jump in the car and drive to San Francisco to eat and go to ballgames (Go Giants!).

6) Will you review products or cookbooks?

Sure. But we will say what we believe.

24 thoughts on “FAQ

    • Thanks for visiting us.

      We are in Northern California, but family originally emigrated from Putney neighborhood in London and kept the name. That is the only connection…

      • Wow! That is sooo cool! California must be beautiful this time of year? Always wanted to go there.

        Can I ask, have you listened to the latest Carrot Tops Podcast (dw its free!) and what is your opinion? Size vs. Taste?

    • when did BBQ and Grilling become the same meaning for preparation of food? I remeber when BBQ was cooked in sauce slowly and grilling was over hot coals generally without sauce.

      • Good question, we don’t know but may do some research for a blog post. We certainly know the difference (we love low/slow BBQ), but are probably guilty of using the wrong language ourselves…

  1. I’m mortified that it’s taken me this long to finally find my way to your gorgeous blog! Where is your farm/large garden? We lived in the SF area for a long time before moving to the far Northern part of CA. I very much look forward to exploring all you’ve written and done!

  2. What a wonderful blog! I was unable to find an email to contact you but I would very much love to interview you for a featured post on my blog. If you are interested feel free to contact me at
    Thanks and keep up the great posts.
    Becky, K.

  3. Hi there 🙂 Thanks for stopping by my blog, and giving me the opportunity to find yours. Love what you’re doing here x

  4. Hi there, I am in Putney, Vermont, where I write about GOOD MEAT (that’s my book about grass-fed and pastured meat). I also host 3 day and 6 day culinary vacations several times a year for guests who want to cook great food with a James Beard Award-winning cookbook author (www.culinaryvermont.com). The cooking vacations are enormous fun, limited to 6-8 guests, and include all meals, luxurious accommodations, the chance to cook wonderful food using local and organic ingredients along with good meat. Beyond the Putney/Putney connection, I think it’s very much in tune with what you do.

  5. Did you all participate in the Slow Food farm tour a few years ago? Or Outstanding in the Field? I am so sure that I have been to your farm. I love your posts- I’m hitting the Peach Smash hard tonight!

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