Fogline Farm

Great customer service. I called and was promptly informed that they do not sell chickens on the farm and that I needed to go to Santa Cruz to pick up from the warehouse. That turned out to be perfect as I was about to go to Santa Cruz anyway. I was really curious about local organic pasture-raised chickens. The warehouse is clean and well-kept, ample free ice is provided to those who are bringing the chickens home a long distance. Pricing is fair and transparent, the gentleman in charge of the warehouse rounded down for me as I was purchasing three birds, eggs and a chicken stock carcass. They also sell in Palo Alto on Sundays which should be much more convenient. I liked the taste and found the chickens to be tender and juicy. Would buy again.

I really like Fogline farm's. I like all their meat products all the eggs Etc. etc. very helpful very knowledgeable. I like everything about them. I highly recommend this company I find them at the local Santa Cruz flea market.

I had a chance to enjoy Fogline Farm produce and one of their Berkshire piggies today at one of my favorite restaurants on the Monterey Peninsula. Carmel Belle featured Fogline Farms for their third dinner series (think "Pop-Up") called Big Night at Belle. Fogline's own Chef Briske (handsome if I say so myself) prepared four memorable courses of wonderful swine cuisine with his crew and all were nicely paired with wines by nearby Cima Collina. The Port went lovely with our fifth course, a little surprise dessert from Carmel Belle's Jay who baked Walnut Cookies (a take on the Chinese Almond Cookies) made with lard from Fogline. Amazing and uber creative. Chef prepared an amazing soup to start off with which included pork belly in an almost clear chili and tomato based broth. He then served up some roasted carrots, hearts of baby romaine with bacon fat balsamic and Shoch Farmstead Feta which was so mellow that it reminded me of goat cheese. The third course were beet ricotta raviolis with a braised pork ragout... very filling and my favorite (after the soup and grilled veggies) was the cold smoked braised shoulder with broccoli, celtuce puree and peanut mint gremalata. I dislike mint and peanuts in my food but somehow this flavor combination was spot on with this ethnic (Indian, Mediterranean... who knows but I did taste some cumin) inspired creative entree. I also noticed that the little fat that was on the braised pork had a delicious flavor that melted like butter in your mouth. This evening was not only enjoyable but educational, I learned a few things like the type of broccoli they grow and served... Piracicaba which is kind of like brocollini with leaves like a mild kale... I also learned that some cookies taste better made with lard than your usual butter. Farm to table at its finest, tonight's event was sold out and it seemed as though everyone truly enjoyed the tasty offerings, I know my table did. Nice work Chef and thank you Johnny for raising such a tasty pig. Fogline Farms can be found locally at your Farmer's Market.... I look forward to visiting them at the MPC Farmer's Market on Fridays during my occasional oyster runs.