We are a network of over 40 small, family farms that offers 100% local, seasonal food.


Our pick-up locations.
We currently serve the San Francisco Bay Area through public and private pick-up sites. Our public sites include:

Esparto Pacific Ace Hardware

Oakland YMCA, Bay Grape Wine Shop

San Francisco Avedano's Holly Park Market & Meat Wagon, Cheese Plus, Drewes Bros. Meats, Fatted Calf, Say Cheese

Palo Alto Calafia Cafe

Sacramento Insight Coffee

Bring FarmShares to your neighborhood.

Spinach Arugula Pesto

This pesto recipe is excellent for burgers of all varieties. Top your portabella, chicken, or pasture-raised beef burger with this pesto, some fresh mozzarella and fresh crunchy lettuce. It can also be used, of course, on pasta dishes, or as a dip. Serves 6.


8 oz spinach leaves

4 garlic cloves, peeled

1/2 tsp finely grated lemon peel

Large pinch of dried crushed red pepper

4 oz fresh arugula leaves

¼ cup walnuts

1 teaspoon fresh lemon juice

1/3 cup extra-virgin olive oil

3 tablespoons (packed) freshly grated Parmesan cheese



Rinse spinach; drain briefly and wilt in pan over medium-high heat, covered, about 2 min. Drain and squeeze out as much liquid as possible. Combine garlic, lemon peel, and crushed red pepper in processor; blend until garlic is finely chopped. Add spinach, arugula, pine nuts, and lemon juice; process until coarse puree forms. With machine running, gradually add oil in thin stream and blend until almost smooth. Mix in cheese. Transfer pesto to small bowl; season with salt.

Adapted from Epicurious.com

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