There is wildfire burning nearby and we’re keeping a close eye on it from our farm north of Winters, Calif. It’s called the Guinda Fire, and it has thus far burned more than 2,000 acres of rangeland in the Capay Valley, according to our 27-year-old son Justin, who recently became a volunteer firefighter in Winters. Some of our friends who live in the area have been evacuated. The temperature reached 104 degrees Fahrenheit today with a gusty north wind. The fire is spreading south and southwest, toward Lake Berryessa.
I think the best shish kebabs are made with lamb, especially grilled outside on the barbeque. It’s 104 degrees here this afternoon–way too hot to cook inside. I marinated the lamb with my secret marinade recipe for several hours and then skewered it on with bell peppers, onion and homegrown tomatoes. I meant to add zucchini to the shish kebab, but SHEESH, I forgot–so I just sliced some up into quarters and added it to the grill. Attention foodies: We are lamb producers, so this is authentic farm-to-table cuisine.
These blacktailed deer are just some of the wildlife roaming around on our ranch. These does were caught grazing on our young tomato plants. They also eat the forage in the surrounding hills. Springtime means babies and we continually see fawns tagging along with their mothers. The does and their offspring typically travel in groups for safety. The other day we saw a fawn curled up underneath a tree while its mother was grazing nearby. Many different wildlife species live around here, including endangered and threatened species such as golden eagles and tricolored blackbirds. We are definitely into wildlife-friendly farming.