Early Bird Farm specializes in the art and science of organic soil stewardship, resulting in the most flavorful, fresh, nutrient dense produce available.
Early Bird Farm is nestled in the Sierra Foothills in Nevada City, California. The farm was established in 2014 using sustainable practices to grow the healthiest and most nutrient dense produce. Farmer Drew has a passion for stewardship of the land, supporting a healthy community, and raising a happy, healthy, God loving family.
Early Bird Farm supplies local restaurants, caterers and grocery stores with fresh organic produce and stone milled flours. Individual special orders can be placed via email or phone and picked up on Fridays.
11019 Newtown Road
Nevada City, CA 95959
CSA pick up
Fridays 10:30 - 5:30pm
Delivery available upon inquiry
Stone Grain Milling
At Early Bird Farm, we mill grain the same way it has been done for 30,000 years, using hand sharpened granite stones.
Early Bird Farm partners with other Northern California grain farmers to provide the best available wheat, corn, rye, rice, and other grains to our customers. Some of our closest relationships are with Pleasant Grove Farm, Full Belly Farm, and Grass Valley Grains, all organic farms within an hour or two of our farm.
Early Bird Farm mills grain for wholesale distributors such as Produce Express, Tahoe Food Hub, and Next Generation Foods, who share our product throughout Northern California, Reno, and Tahoe.
Year round, we have many different products available. Hard Red Winter Wheat Flour, Alpowa Soft White Wheat Flour, White Corn Polenta, and Rye are some of our staple grains.
Early Bird Farm also grows small crop grains, mostly for demonstration purposes, as students and visitors come to learn about the ancient ways of agriculture. Sometimes small batches of specialty, heirloom grains are made available directly off the farm or to select restaurants.
Milling grain with granite stones has been an art and science which has been practiced for 30,000 years. Drew Speroni, the lead farmer and miller at Early Bird Farm, applying his knowledge of modern precision machining to the ancient art, has perfected his method of caring for the stones, ensuring a fine grind of flour while preserving the integrity of the grain by keeping the temperatures low. Orders are made available the day they are milled, freshness and quality being of utmost importance to us.
Whole grain mixes
Our famous Early Bird Farm Pancake and Waffle Mix is available at stores throughout Nevada County such as SPD Market, Briar Patch Co-Op, Natural Selections, Purveyor’s Pantry, Rainbow Market, and others.
Also look for our delicious Skillet Cornbread Mix and Pioneer White Corn Polenta in retail outlets.
Our mixes are also sold to restaurants, being enjoyed at places like the Sacramento King’s “Golden One” Arena in Sacramento!
Call (530) 913.8461 to schedule a farm tour.
Farm tours are usually available on Fridays and Saturdays, June through October.
Early Bird Farm specializes in providing professional chefs in Nevada County with the highest quality produce available. We harvest within hours of delivery to our local restaurants and grocers. We grow heirloom and specialty varieties, many of which are unavailable anywhere else in the county. We are in tune each year to what our committed chefs plan to put on their menus, and plant each year accordingly. We value the relationships we have with them, and our ongoing conversation is what fuels the evolution of what goes on the plate of customers and critics with the most discerning palates. If you are a chef or restaurant owner, we look forward to sparking up a conversation about what kind of food fuels your passion, and how we can provide you with the highest quality ingredients for your culinary masterpiece.
You Will Need
2 cups Early Bird Farm Pancake and Waffle Mix
1 3/4 cups milk
1/2 cup olive oil
1/2 tsp vanilla
Place eggs into a bowl and beat until fluffy. Mix together eggs, milk, and olive oil. Add Early Bird Farm Pancake and Waffle Mix and whisk, just ubtil large lumps disappear. Pour slightly less than 1/4 cup batter for each waffle (or as much as your waffle iron can handle). Cook in waffle iron until golden brown. Enjoy!
5 ½ ounce salted butter (softened)
1 cup raw sugar
3 medium ripe peaches (about 1 1/4 pounds, skins on, pitted, and cut into 3/4-inch wedges)
1 cup Early Bird Farm White Corn Polenta
¾ cup Early Bird Farm Hard Red Winter Wheat Flour
1 teaspoon baking powder
2 teaspoons fresh lavender (chopped, or 1 1/2 teaspoons dried lavender)
1 ¼ teaspoons sea salt or mineral salt
3 large eggs
½ teaspoon pure vanilla extract
½ cup heavy cream
Preheat oven to 350 degrees. Melt 3 tablespoons butter in a 10-inch cast-iron skillet over medium heat, using a pastry brush to coat sides with butter as it melts. Sprinkle 1/4 cup sugar evenly over bottom of skillet, and cook until sugar starts to bubble and turn golden brown, about 3 minutes. Arrange peaches in a circle at edge of skillet, on top of sugar. Arrange the remaining wedges in the center to fill. Reduce heat to low, and cook until juices are bubbling and peaches begin to soften, 10 to 12 minutes. Remove from heat.
Whisk cornmeal, flour, baking powder, lavender, and salt in a medium bowl. Beat remaining stick of butter and 3/4 cup sugar with a mixer on high speed, until pale and fluffy, about 3 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl. Mix in vanilla and cream. Reduce speed to low, and beat in cornmeal mixture in 2 additions.
Drop large spoonfuls of batter over peaches, and spread evenly using an offset spatula. Bake until golden brown and a tester inserted in the center comes out clean, 20 to 22 minutes. Transfer skillet to a wire rack, and let stand for 10 minutes. Run a knife or spatula around edge of cake. Quickly invert cake onto a cutting board. Tap bottom of skillet to release peaches, and carefully remove skillet. Reposition peach slices on top of cake. Let cool slightly before serving. Enjoy!
Early Bird Farm
Farmer Drew Speroni