Summer at Hurley Farms

With the days stretching out across the valley for more than 14 hours and the nights cooling off considerably, our crops are getting all the warm California sunshine they need to grow into perfect specimens for your everyday vegetable needs!
Soon, Hurley Farms Stand will be open to provide you with a variety of greens, vegetables, and fruit.

Every day we’re noticing our berries getting a little less green, a little more colorful and a lot tastier. We also have Kale, bell peppers, jalapenos, garlic, onions, tomatoes, and assorted other fall vegetable planted.

Our chickens are also laying dozens upon dozens of eggs every single day! They love the warm weather, and happy chickens lay tons of eggs! We were struggling to keep up with demand over the winter time, however now we’re lousy with eggs and we encourage you to try our farm fresh eggs!

This fall, Hurley Farms’ owner Sheri Larsen will be demonstrating the absolute fool proof techniques for canning your very own jam. Red raspberry is on the menu, and you’ll leave the class with infinite knowledge of perfect jam preserving. You can contact Napa Valley College for more information!

As always, our farm stand and egg buying hours are Monday through Friday from 10-4!


Strawberry Rhubarb

At Hurley Farms, we take pride in our broad selection of flavors derive from the best the season has to offer. This season brings us Strawberries and Rhubarb, which go together like ice cream and warm summer days.  Our special attention to the berries and rhubarb is what makes our jam so special!

Rhubarb also known as “Pie Plant” is classically tart and a welcome addition to biscuits, muffin batters and gelatin salads! A perinial favorite, this jam goes well on peanut butter sandwiches, and over your morning yogurt.

As early as 2700 BC, the Chinese have used rhubarb medicinally. After a long trek around the world, rhubarb finally made it’s first appearance at U.S. markets in Massachusettes around the early 1800s. We must advise to take care when using rhubarb, as the leaves are quite poisonous even though the stalks are a great addition of fiber into your diet.

Here on the farm, we take rhubarb grown right on the grounds, then wash and hand slice each and every stalk. After a gently simmering of fresh rhubarb with local strawberries, we hand pour every jar in our family owned and run kitchen. When you buy a jar of Hurley Farms jam, you’re purchasing a slice of the old fashioned life, where pies sat in windowsills to cool, and neighbors waved to each other with a hearty smile and “How do you do?” in passing.

Rhubarb Fun Facts:
To create the appearance of chatter for the background of a film, directors would ask extras to repeat the word ‘rhubarb’!

Here is a tasty dessert which, when served warm with our Strawberry Rhubarb jam spooned over the top will please any table of guests!
Rhubarb Crumble (Serves Six)
1 1/4 cup flour (reserve 1/4 cup)
5 tbsp powdered sugar
1/2 cup butter
2 1/2 cups Rhubarb, cut into 1/2 in pieces
2 beaten eggs
1 1/2 cups sugar
1/4 tsp baking soda
Dash of salt
Cut together 1 cup flour and butter. Pat into greased 9×13 pan, bake at 350 degrees for 15 minutes or until golden brown. Mix rhubarb and eggs, then add sugar, flour, baking soda and salt.
Pour rhubarb mix over crust and bake for 35-40 more minutes. Serve warm, with ice cream and our Hurley Farms Strawberry Rhubarb jam over the top.
Please visit our Products page to order your jar today!