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Welcome County Line Harvest!

County Line Harvest was founded 18 years ago on the Marin-Sonoma county line, providing owner David Retsky with his farm’s name. In 2010, County Line added an additional 75 acres in Thermal (Coachella Valley). County Line has been certified organic since 2002 and focuses on specialty salad greens, sauté greens and baby root vegetables.
David has been farming 30 acres up north, focusing on hand and tractor cultivation, beneficial insects, floating row covers, stale seed beds, and crop rotation. After back-to-back rainy seasons in Marin, he added the additional land in Thermal. This allowed him the opportunity to farm year round and guarantee his employees work throughout the year. His crew has the opportunity to work the fields in both northern and southern California.
Their philosophy is to focus on what they grow well, instead of growing a lot and selling cheap. It is a lifestyle more than a business. David, his twelve-year-old son, Nico, and business partner, Megan, can all be found in the fields working alongside the crew. 

The current offerings include purslane, little gem, baby mix lettuce, bloomsdale spinach, wild arugula, baby kale, and baby spigarello. Beautiful baby beets, turnips and radishes are also available. Be on the lookout for Italian chicories in the near future. Don’t be surprised if you find some critters enjoying the greens! They don’t wash their greens prior to market. It helps the greens retain their flavor and extend their shelf life. 

Greek Stuffed Turkey
by Marcie Jimenez

Who better to ask for a turkey recipe than Marcie of Jimenez Farms! An excellent cook and producer of lamb, pork, rabbit, turkey & more, she has shared one of her favorite recipes.
Turkey Stuffing:
Turkey Giblets, finely chopped (optional)
Turkey stock from neck and Giblets
½ pound ground pork (or beef)
½ pound pork sausage
1 clove garlic, minced
1 cup celery, chopped
2 medium onions, finely chopped
½ cups sliced mushrooms
½ cup parsley, minced
1 Tbsp Poultry Seasoning
1 tsp. cinnamon
1 tsp fine herbs
1 cup rice, raw
1 pound chestnuts, cooked and chopped
¼ cup seedless currants
2 cups white wine, divided
1/4 cup brandy
1/2 cup pine nuts 
1 can (8 oz) tomato sauce
½ cup chopped walnuts
Salt and Pepper
½ pound butter
Remove giblets from turkey and rinse. Place the neck and Giblets in a stock pot and cover with cool water. Bring to a boil and then reduce heat to simmer approximately 1 hour. Set aside to cool.
Soak the currants in 1 cup of white wine. Set aside until ready to prepare stuffing.

While the giblets are simmering, rinse turkey in cool water and pat dry. Remove any pin feathers as needed. Place on a rack in roasting pan. Keep refrigerated while preparing the stuffing.

When giblets are cool, chop finely, reserving stock for the stuffing mixture. Remove meat from turkey neck and chop. Sauté the sausage and ground pork (or beef) in ¼ pound butter until browned. Add the chopped giblets, turkey meat, onions, celery and mushrooms. Sauté until vegetables are soft. Add the parsley, fine herbs, cinnamon and poultry seasoning and sauté until ingredients are well mixed. Add the rice, currants with wine, pine nuts, walnuts, chestnuts, tomato sauce, 1 cup reserved turkey stock and salt & pepper to taste. Mix well and let simmer for 20 minutes. Remove from heat and add the additional cup of white wine and ¼ pound butter, melted. Stir well. Cool.

Prepare turkey by salt and peppering the cavities, then loosely pack with the stuffing mixture. Truss with skewers. Rub the skin of the turkey with a mixture of melted butter and olive oil mixed with salt, garlic, and paprika. 

Roast at 325 degrees F for 20 minutes to the pound, basting periodically with the pan drippings. Half way through the cooking time sprinkle the bird with a mixture ½ cup white wine, ¼ cup brandy and the juice of 1 lemon.

Check temp of the thigh with a meat thermometer. Temperature should read 180 degrees F. Wings and drumsticks will move loosely at the joints. 

Remove from the oven and tent with foil. The pan drippings can be strained and thickened to make a wonderful gravy. Let the bird rest 20 to 30 minutes before removing the stuffing and carving the bird.

Farmer Kaliko of Kaliko’s Eggs & Omma’s Garden lost her home & most of her flock in Malibu to the Woolsey Fire. You can find more information in this LA weekly article. You can help her rebuild here. Thank you for your support!
It's the Sunday before Da-Le Ranch to order specialties like turkey, duck, pheasant, goose, prime rib roast, beef tenderloin roast, pork loin roast, pork crown roast, smoked ham, lamb loin roast, lamb crown roast. Jimenez Farms will have rabbit, lamb, pork available, turkey available by pre-order. Diamond Mountain Ranch & Apricot Lane Farms will also have meats available! In the mood for seafood? Wild Local Seafood has you covered.     
There will be an abundance of holiday pies & tarts available this weekend. Pumpkin pecan, key lime, sweet potato, cranberry marzipan, and chocolate pecan to name a few! Swing by Sandra's Soups & Sweets, Marcie's Pies, Bistro Laurent's Le Coffee Shop, as well as our special guest in the demo area, to choose the sweet ending for your holiday meal.