::: Emily Hartop, Chef Instructor, Riverside Community College Culinary Academy.
++ Temecula Valley Slow Food /Temcula , CA, USA / Slow Food USA

No history of the Noble family and their Sage Mountain Farm would be complete without the following article (written by Emily Hartop, Chef Instructor, Riverside Community College):

The summer heat is fading at last. A light breeze is rustling the trees, gently ushering in the fall. The sweet smell of late summer barbeque wafts through my neighborhood, and I, for the first time in many months, crave spiced cider. I recognize my own mental shift to autumn and smile. I have reveled in the summer's delights for months; I have consumed peaches, strawberries and tomatoes to my heart's content and I am looking forward to the pleasures that await me in fall.

My mind wanders back to when I was a child, to fond memories of pumpkin patches and crisp afternoons. I recall the convivial spirit of seasonal celebrations, of autumn festivals with bumpy hayrides and the smell of kettle corn – celebrations of the season, of family, of friends.

These days I still celebrate the seasons, more than ever before. Each week I attend the farmers' market and drink in the weather, people, and produce of my beloved California.

I rejoice each and every Saturday morning at the seemingly endless variety of fresh goods for my weekly perusal, immensely thankful for the farmers that make such abundance possible.

It is my intention to celebrate with you, farmers that are bringing you the best in local, seasonal, and sustainably produced foods: These farmers are from the idyllic acreage known as Sage Mountain Farm, Phil and Juany Noble.

The story of Sage Mountain Farm is, ultimately, one of love. Love of the land, love of community, love of food and love of family.

These loves have evolved Sage Mountain Farm from a humble hobby garden in Aguanga planted in 2000 to one of the Inland Empire 's most cherished agricultural treasures in 2009.

Along the way the farm became certified organic and has grown to include more than thirty acres of land.The Nobles strive to cultivate variety in every planting. As a consequence, I frequently receive an agricultural education when visiting their booth.

Just last month, Phil introduced me to the manzano chile. A thin skinned variety that does not ship well, the manzano is a hard chile to find.

With a bright fruity flavor, intense heat and dramatic black seeds they were an instant favorite (I put rather copious amounts in salsas these days).

The farm's more commonplace produce offerings are no less extraordinary. Their white peaches are absolutely sublime. They are the sweetest, juiciest, most aromatic peaches I have ever had. When I catered my sister's wedding last summer, I served grilled Sage Mountain peaches alongside the graham cracker flavored wedding cake. More than a year later, I'm still receiving compliments. Sage Mountain Farm produces the type of foods that make my job easy – and I thank the real heroes, the farmers, for making me look so good.

I'm not the only one that's a fan – local wineries and restaurants feature flavorful offerings utilizing the farm's fruits and vegetables, many specialty grocery stores carry Sage Mountain products, and most local farmers' markets have a Sage Mountain Farm booth (www.sagemountainfarm.com for more on locations).

Perhaps the biggest fans of all are the supporters of the Sage Mountain and De Luz Farms community supported agricultural program (www.inlandempirecsa.com).

This program allows consumers to buy into the harvest each season and, in turn, receive a weekly box of seasonal offerings.

This program is the ultimate in food responsibility – financially committing to a local farm's growing season and reaping the rewards of the harvest to which you contribute.

Word has it that members also receive occasional perks – I saw a bottle of Stephens Honey, locally produced and raw, in one of the boxes – a small “thank you” for the recipient's support, I was told.

Buy in to the farm's harvest, and you're supporting the grower, the community, and the planet – not to mention the health and well being of your family.

If you have already visited the Sage Mountain Farm booth at a local farmers' market, you may already be a Sage Mountain convert, and I have no doubt some of you are. You may swoon at their purple stripe garlic, heirloom tomatoes (Pineapple variety are my favorite!), Sage Candy onions, fresh herbs, or Armenian Striped cucumbers.

You may wait eagerly at the start of summer for their melt-in-your-mouth strawberries and peaches to make their first appearance. Perhaps you buy their eggs, laid by their free ranging chickens on the farm and brought fresh to market each week.

Perhaps, like me, you already have a wealth of food memories made possible by the Nobles.

If you do, stop and thank them sometime.

If you have not yet discovered the produce of Sage Mountain Farm – it's time to introduce yourself to what is possible in local, seasonal and organic produce. Stop by their booth at your local farmers' market this weekend, and tell them Emily sent you!

:: Source: [Temecula Valley Slow Food, Temeclua, CA, USA]
:: Image Credits: [Don Cook, Don's Digital Café, San Diego, CA USA]
:: Innovation: National and local organizations supporting local farms.
:: Available: Now.
:: Cost: $Priceless.