Once the Ranch opens for the season the action never stops.  There are only so many hours of sunlight in the day to get the job done.  Even though we have been open only one month the crop of Blenheim apricots is coming to a close and we are already on the third variety of both  white and yellow peaches as well as nectarines.  The memories of the fruit from last season are once again brought to life with the first bite of the delicious, tree ripened, chin dripping peach.  One cannot eat a ripe peach standing straight up for it requires bending at the waist and letting the juice fall to the ground.  With each bite the flavor makes your taste-buds explode and ask for more.  Each peach and nectarine variety lasts, at most, only 2 weeks and some even less.  I am often asked, “What is your favorite variety of peach?”   Honestly, I would have to say that each time a new peach comes into the fruit shed from the field it is my favorite.

To keep the fruit coming and the Fruit Shed stocked requires hitting the ground running the moment the sunlight shines on your face in the morning.  Please note the “Farmers Foot-Wear apparel”   as he begins his day.

Farmers Foot-Wear apparel

On the top step is the “slip-on” for easy access first thing in the morning to make a quick check of the shed.  On the second step is the “irrigation boot” perfect for changing the ever present irrigation pipe to make sure all waters are going the right direction.  Next in line is the traditional “Lace-Up Work Boot” that carries the farmer throughout most of the day.  Finally is the “Dress Cowboy Boot” for the occasional visit to a nearby restaurant for a relaxing dinner at the end of a long, productive day.

Blenheim Apricots

As mentioned earlier, the Blenheim Apricots are completing their spectacular show for 2010.  They have not only been beautiful but absolutely delicious.  We will be able to continue the tradition and flavor of the Blenheim through the season in our Apricot jam as well as wonderful dried apricots.

We look forward to seeing at the ranch!

Anticipation of the upcoming seasons creates the groundwork that keeps the farmer on track.

Amongst the many changes that remind us of the upcoming spring is the return of our many feathered friends. The varieties of birds that choose to make a stop by Erickson Ranch to raise their latest generations are the Blue Birds, Wood Ducks, House – Finches , Owls, Ring-neck  Doves and the Barn Swallows . The air is filled with the sounds of each bird from the first rays of sunlight through the sunset of evening.

Several years ago the local Boy Scout troop made a variety of bird houses for the ranch. Our favorite has been the Blue Bird Box. We placed it high on a telephone pole that we can view from the kitchen window. It took a year but box has been in use every year like clock- work. Their magnificent blue color is almost explosive as the sun reflects on their feathers. The entrance or opening of the box is a very specific size that prevents other species of birds from entering and disturbing the growing family. Once the family is grown the Blue Birds are gone until the following season.

We have a new guest on the front porch this spring. Ray noticed that each time he went on the side porch a small house finch would nervously fly away. We have several potted plants on a shelf in the general area of the bird. He said, “You will never believe this”. As I stood on the chair next to the shelves and gently peeked into the flower pot, I couldn’t believe my eyes. The female finch had proceeded to built a lovely nest and fill it with 3 beautiful light blue eggs. We will quietly watch her raise her young and keep the nest as a reminder of her visit to the ranch.

Porch Finch

The Wood Ducks return each and every year. Their boxes were specifically built by the California Waterfowl Association. These boxes were strategically placed along the banks of the Suisun Valley Creek which flows adjacent to the Ranch. Like clock-work, the Wood Ducks return, lay a large clutch of eggs and it seems just as quickly they hatch and leave the “nest”.

For years the swallows have returned to Erickson Ranch. We have had the pleasure of watching a family of swallows set up housekeeping in one of our original buildings we call, “the Cabin”.  The building has been on the property since its’ purchased by the Erickson family in 1958.

Swallow Cabin

We watch with delight as the swallows build their nest and raise their young, right before our eyes. They spend the summer and one day during the fall they are gone. It is as though a signal spreads through their community and off they go.

The more attention we pay to the nature surrounding us the more we realize how fortunate we are to be part of the mix. We will continue to provide the environment that our feathered friends have come to expect from us each and every year.

Victoria and Raymond Erickson

40-year old camellias at the Ranch

I can now say I am among those that have had a major computer crash.  I now believe in the saying, “it’s not if your computer will crash, it is when”.  Needless to say we lost all our programs but able to keep most of our files.  As I learn how to  get things back in working order I am also updating the blog.

Spring is officially here and it is ever so obvious.  The fruit trees are pushing out new buds, the newly planted seeds are breaking through the soil in the hoop-house, the 40 year camellias are in full bloom and as the ground dries the tractors can work up the soil to prepare for the new plantings.  The seasons repeat themselves and the tradition of farming continues.

As Erickson Ranch continues on the family tradition we also look forward to new directions to enhance our business.  Projects in progress are:

1.  We will be participating in the Benicia Main Street Certified Farmers Market (info@beniciamainstreet.org) every Thursday evening beginning in early July.

2.  We are implementing and becoming certified in the Good Agricultural Practices or GAP program.  The purpose,  as a grower,  is to insure a safe food supply to our customers from planting, growing, harvesting and finally selling the product.  With the on-line direction of Primus Lab (primuslabs.com), which is a premier third party auditing company, we will complete the process of developing our own operationas Standard Operating Procedures manual.  This process is taking us in a  different direction than we are used to but in the long run it is by far the best program for us to implement to insure the best product for our customers.

3.  We are contemplating and setting the foundation to begin our own CSA (Community Supported Agriculture).  If all the parts of the CSA puzzle come together we may begin this year.  If not we will be ready for the 2011 season.

As a small business it is always behooves us to look forward and stretch our business sense to combine our traditions withthe present and into the future.

Every once in a while a family adventure and  experience comes along that  creates memories that last a lifetime.  Our family recently had a wonderful weekend together in Winters, CA,  of all places, that made our family bond even stronger.

Our family celebrated Raymond’s birthday at the the beautiful and welcoming home and cooking school of, renowned cookbook author, Georgeanne Brennan (www.GeorgeanneBrennan.com).

Ross and Kristen creating delicious tastes

Our weekend started when we met Georgeanne at the Davis, CA Farmers Market. She distributed Farmers Bucks, a slip of paper with the special ingredient for our purchases and directions to meet her back at her inviting, bright and comforting French kitchen.   Thus began  the first of two days of preparation, wonderful conversation and cooking that culminated in some of the most wonderful tastes we ’ve experienced.  To complete and compliment the palate of ingredients from the market we  walked through Georgeanne’s gardens and picked a basketful of fresh herbs, blood oranges, asparagus and Meyer lemons.

Once the menu was reviewed we began chopping,  slicing,  boiling,  baking and stuffing under  the forever kind,  gentle and watchful eye of Georgeanne as she provided  guidance.   Much gratitude to the ever vigilant assistance of Sophie and Melissa, the lovely “helper bees” that made the  process move along ever so smoothly.

Rustic Apple Tart

A partial list of the  memorable dishes we prepared and enjoyed at the long, inviting, beautifully set dining table  were herb and citrus stuffed pork roast,  winter vegetables with homemade aioli sauce and rustic apple tart with goat cheese cream, Chicken Provencal,  pizza made from homemade dough, cooked in the outdoor pizza oven with a variety of  toppings from the garden, finished  with the delectable garden picked orange and rosemary sorbet.

Erickson Ranch extends our heartfelt thanks to Georgeanne Brennen, her lovely husband Jim and of course the ever energetic and fetching pup, Louis, for creating a memory for our family that will fill several pages of our family album for generations to come.