Prema Farms

Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Prema Farms, Urban Farm, 1350 Long Valley Road, Loyalton, CA.

11/13/2024

With winter settling in, and the holiday hustle just behind the horizon, risotto feels like the right answer for a warm, slow, night in. To stand by the hot stove, stir, scoop, simmer and repeat - the kind of process that requires ritual and insist you to linger.

Risotto happens to be one of farmer David’s specialties and preferred love languages. I confess, my own attempts fall short as my multi-tasking in the kitchen takes over and that kind of restlessness makes me a poor steward of the stirring stick. I’ve tried shortcuts, even oven-baked versions, but they lack that velvety silkiness only earned through steady wrist-time. Fortunately, someone in this household knows the magic.

With any cold snap, our carrots become crispier and sweeter—ideal for carrot risotto. We shared our favorite recipe in this week’s newsletter, so make sure to check your inboxes! Our online store is stocked with plenty of carrots (🔗 direct link in bio), and while we’ll have more at the market, they’re bound to sell fast. If you want to sleep in on Sunday without worrying about the carrot thieves, we highly recommend reserving yours and other Prema favorites online.

-Courtney

Our online store is open from Tues. - Thurs. . You can select pickup at Riverside Farmers market - or - select shipping for Sunday home delivery.

11/02/2024

On a farm there are things you grow for volume, ones you plant for pure experimentation, crops to please your own appetite, and crops you grow for the sake of tradition. Of course, some crops crossover into multiple categories.

For us, corn belongs to tradition, as we love the centuries-old Three Sisters method, and will forever find a spot on the farm to make sure it happens.

We’ll have some stalks and a small amount of corn to share tomorrow! Market runs from 9am-1pm in our new location near the Idlewild Skatepark. Hoping to see y’all at market as we’ve got a feast for your eyeballs and bellies.

11/01/2024

This is the month we give ourselves a moment to pause, to think, and, just maybe, to feel we got at least one thing right this year. After all the trials, we’ve finally nailed our winter planting schedule. Yes, it was hard, maybe even a little sad, to pull up the last cherry tomatoes, peppers, cucumbers, and zucchini sooner than we’d have liked—but the payoff is undeniable. Now, our winter greenhouses are thriving, a green sea dotted with root vegetables waiting patiently beneath the soil.

After a season thick with unpredictability and unexpected losses, we’re set for a winter that feels like a gift, packed with vibrant, organic veggies ready to brighten holiday tables. These are the meals keeping us rooted as we get swept up in the holidays.

Here’s what we’ll be devouring all month:
• Radicchio, Carrots & Pomegranate Salad
• Roasted Beets with Lentils, Arugula & Cheddar
• Butternut & Chili Crisp Soup
• Carrot Risotto
• Roasted Potato Salad w/ Green Beans & Cannellini Beans
• Creamy White Bean, Fennel & Artichoke Casserole
• Loaded Veggie Chili
• Stuffed Sweet Potatoes w/ Couscous, Currants & Herbs

November is a reminder to give thanks, to be grateful even for the smallest things as we watch the world turn, both its pleasures and its pains. We’re especially thankful for the community we share this season with, for the faces we get to see each week as we pass along the vegetables we’ve grown. It’s more than a transaction; it’s an exchange of warmth and care. We fuel you as you fuel us, giving us the strength to take on the winter ahead—our toughest season of all.

10/30/2024

CALLING ALL LEAFY-GREEN AFICIONADOS, NUTRIENT-DENSE DEVOTEES AND ORGANIC AGRICULTURAL LOVERS ✨🥬

Oh, have we got a harvest for you!

We’ve harvested in an obtuse (let’s be honest, slightly absurd) 100 pounds of our Seasonal Mix this week. Yes, that’s not a typo. 100 pounds of leafy-greens. If you’re trying to visualize it not in pounds, imagine a whopping 350 bags of verdant, crisp salad greens. Being able to harvest this amount in one week, at this time of the year, is pretty unheard of.

So here we are, putting out a humble plea to get every last leaf into the hands, bowls, and, eventually, bellies of you lovely folks. You’d think we were marketing for something flashy, but nope, our “strategy” is just pure, unfiltered nutrients and sustained energy. That’s right—our big sales pitch is basically, “Would you like some life-enhancing, deeply satisfying greens?”

If you want to help us out and snag some bags, there’s a link in our bio for the online store (with many other veggies) that you can pre-order for pickup on Sunday at Riverside Farmers Market. As always, we appreciate any and all support ❤️ Thank you for allowing us to continuing doing this work and supporting local, organic agriculture. You’re the real MVP’s!

10/13/2024

At market I found myself talking with a customer about ebbs and flows and constant change—that pulse of life that pushes us toward the next thing, whether we’re ready or not. Whether it’s best or not. Today felt like the hinge point between many endings and just as many beginnings, a true seasonal brink where the air itself seemed to hold its breath.

Today was the last of…

Our Sunday market at our current location, the last time we’ll gather under those familiar trees. From here, we move to our (temporary) winter spot, nestled between the Idlewild Park Pool and Skatepark while the City of Reno starts their construction on the ponds. Our hours shift too, from the longer, sun-drenched mornings to a more compact window of 9am to 1pm.

The summer crops that have fed us so generously—tomatoes, shish*tos, jalapeños, poblanos and basil. A frost is on the wind this week, and we know when to say goodbye.

And it was the first of…

Our fall harvests, tender and full of promise: mizuna, seasonal mix, spinach, and Siberian kale—greens that whisper of heartier meals to come, ready to sustain us for the cooler nights ahead.

The first October market that felt like a true October, the temperature dipping and rising, playing its own game of change between morning and afternoon. The colorful leaves finally touching ground as they release their grip from their summer posts.

Thanks for the support today, we’ll see you next Sunday - *new* location *new* time.

New Location: Idlewild Drive & Spoon Drive (By Idlewild Pool & Skatepark)

New Time: 9am-1pm (until Summer greets us again)

10/10/2024

French breakfast radish back in full swing! Y’all have been eating these up and we’re just as excited to have these babies back in our lineup as you are.

Link in bio for this week’s pre-orders. Store closes at noon today for Sunday pickup or delivery.

10/08/2024

A heartfelt thanks to the crew for rolling up their sleeves and joining us on the farm this past week for harvest!

In our view, the chefs who go beyond the kitchen—who teach their teams where the food on their plates comes from—are creating something truly meaningful. It’s a full-circle experience, a real farm-to-table connection that deepens the understanding of what it means to cook and serve for our community. Now, the team can point to the very spot where that peppery arugula grew, a tangible link between the fields and the plates they’re preparing for you.

It’s days like these that remind us why we do what we do, breaking through the routine to find purpose. We’re so grateful to the kitchen leaders who foster this kind of culture, making the food journey something everyone in the restaurant can appreciate. Thank you, , for creating a beautiful space to showcase our veggies and for choosing a crew who truly cares about the food they serve.

10/06/2024

Such a beautiful market day ☀️ 🍁 Thanks for showing up for us local farmers, makers and bakers! Y’all really make a community look goooooood ❤️🫶🏻

See you next Sunday, same place same time!

10/01/2024

Driving through Reno in early fall, it’s easy to become love-struck for all the new colors starting to gradient through the leaves. Just the other day, after the Riverside Farmers Market, we noticed the river’s surface looked a beautiful sage green. Beside it stood a small aspen, already blazing in full, unapologetic yellow. These colors are only one reason to cherish this season. The real magic lies in what’s filling our baskets. This is the time of year when our hearts stir with the promise of hearty meals to come—the ones that warm our bellies and make the house smell like home. But until the summer heat fully releases its grip, we’ll relish the beautiful bounty of peppers, newly cured onions, our amazing fennel, and the slow return of some cold crop favorites including: mizuna, endive, watermelon radish, potatoes, and sweet carrots.

Seasonal Recipe Ideas:
* Poblano Chicken Tortilla Soup
* Crispy Sage with Roasted Cardamom Carrots
* Pear & Endive Salad with Black Walnuts & Goat Cheese
* Roasted Cauliflower Tacos with Herby Yogurt & Candied Jalapenos
* White Bean Casserole with Fennel & Artichoke Hearts
* Roasted Honeynut Squash with Baby Kale Salad
* French Onion Soup with Pumpkin-Filled Grilled Cheese

Shop this week’s harvest at the link in bio. Select pick-up from Riverside Farmers Market on Sunday - OR - select shipping to take advantage of our Sunday home delivery service. Our online store is open from Tuesday at 4pm and closes on Thursday at noon each week.

09/21/2024

🥬 🍅 HARVEST PARTY 🥕🧄

We’re at for The Wasteless Shop’s Harvest Party. A great family-friendly event with a bunch of vendors, activities and live music. Swing on down to have some fun with us! It’s going to be a great day.

09/09/2024

Proud doesn’t even begin to cover it—the heart this small but mighty team has shown amidst the chaos this past week is something beyond words.

We know it’s been a while since you’ve heard from us, and we wanted to take a moment today to check in. The farm has remained untouched, and here we stand—smiling, hands in the soil, hearts still full, grateful we can continue the work that roots us. We’re equally relieved to say our CSA members, our friends, their homes—all have come through this unscathed. But now our thoughts pull us southward, to the newly sparked Davis Fire. Not everyone has been as lucky. Our prayers, and every bit of hope we can muster—those are with them now.

As we calm our nervous systems, we’re feeling more than anything a deep, abiding gratitude for you all. The amount of love and support that has poured over us, it reminds us, again and again, that even if things had gone bad, we could still find our way through—because of you.

And speaking of strength, it’s hard not to stand in awe of our wildfire crews. To see the strategy, and the grit with which they protect our communities… well, it’s nothing short of remarkable. There are so many more who could have been in harm’s way if not for their efforts. For that, we owe them more than words could ever express.

Thank you doesn’t cover it, but thank you ❤️🙏🏽🫶🏻

08/29/2024

Onions are the very first crops we seed when we make the call to move to our outdoor beds in the Spring. These tough little seedlings are a hardy crop that can stand up to our desert weather mood swings with a grit that puts the rest of us to shame. We plant them via paper pots in tidy straight rows… well, semi-straight, depending on who’s running the paper pot lines 😅😅

These babes spend a very long time in the ground, taking up a lot of space on our farm. Fast forward to harvest time, and it’s magical to see how these once-hidden bulbs emerge in all their vibrant, onion-y glory. After properly cured, these onions now promise sustenance for us and our community through the fall, stretching well into winter and the beginnings of spring 2025.

It’s a reminder, perhaps, of the quiet power in patience, and the beauty that comes from waiting for the right moment.

08/24/2024

Weekends were made for Farmers Markets! Clouds, rain, sunshine or wind… we’ll be there!

Saturdays | Shirley’s Farmers Market from 8am-12pm

Sundays | Riverside Farmers Market from 8am-1pm

08/06/2024

And they just keep on comin’…

Christina Nellemann from did a feature on heirloom tomatoes for the Summer ‘24 issue and our very own, David Longo, is all up in it chatting about varieties, growth and production.

If you’ve been growing different tomato varieties this season, stop by our booth at the farmers markets. We’d love to swap tomatoes and share a fun, flavorful tasting experience!

07/27/2024

Market day! Come and get’m 🍅🍅🍅🍅

Farmers Market Weekend Schedule:
• SAT | Shirley’s Farmers Market | 8am-12pm
(Located in the CVS parking lot at 1117 California Street)

• SUN | Riverside Farmers Market | 8am-1pm
(Idlewild Park)

Our cherry tomatoes are currently the stars of the show, singing their siren song, bursting with a flavor that long-transported or hydroponic tomatoes can never match. It’s as if each tomato is a tiny sun, captured and transformed into a bite of pure, sweet summer warmth.

Last year, we skipped the heirloom slicers, and the disappointed remarks quickly made us course-correct. This year the slicers have started to shine in all their glory and we can’t seem to keep them around long enough for us farmers to enjoy.

05/16/2024

In our humble opinion, Rainbow Chard stands out as one of the most stunning leafy vegetables. Our specific variety boasts vibrant green leaves and firm, juicy stems in a delightful array of colors, from beet red to lemon yellow and various greens and whites. While it’s easy to be captivated by all the bright gradient hues, Rainbow Chard offers far more than just beauty.

Unlike kale, where the stems are often discarded, Rainbow Chard stems shine alongside their green leaves, offering a crunchy texture reminiscent of celery but without the unplanned dental flossing. We frequently substitute Rainbow Chard for Spinach in many recipes due to its texture and flavor— for instance, try creamed chard and we don’t think you’ll ever go back to the spinach kind! While our bagged Baby Chard lends itself perfectly to salads with its smaller tender leaves, our larger bundled leaves with thick stalks are ideal for sautéing, steaming, or pickling.

You’ll be seeing these vibrant bundles more and more in the next coming weeks at

05/01/2024

As spring hits its full stride in northern Nevada, our end-of-winter plantings are bursting forth in a riot of color and life. The month of May also ushers in the return of one of our most beloved offerings: CARROTS! 🥕🥕🥕🥕

Seriously, folks, we can’t go a single market without fielding inquiries about these crunchy delights. Your kids roar for them, and your furry friends have been turning up their noses at any carrot that’s not ours for far too long! We’re right there with you, mouths watering at the mere thought of these sweet, crisp beauties. We’re counting down the days until we can pull these and you’ll be the first to know if you’re following along. 🥕✨

Save this post for the next time you’re at the farmers market or grocery store. Spring is the perfect season to experiment with new recipes, and we’d love to hear all about the delicious dishes you whip up throughout the month!

📸 👉🏼 by the wonderful and talented

04/29/2024

A big shout out (and thank you!! 🙏🏽) to our new friend and volunteer!

Lauren is from a totally different climate than us (Atlanta, Georgia) and we had the pleasure of showing her the ropes of this little high-desert farm for the past couple of days. Luckily her trip to Reno, Nevada landed on an exciting week, as she helped us with trellising and trimming tomatoes, got to meet all the future farmers from UNR Ag Extension and helped with harvesting for our wholesale accounts.

Today we are super grateful for people like Lauren who show up ready to roll their up their sleeves, tell a few jokes and bring us all the smiles to break up the mundane.

Safe travels back to Atlanta, Miss Lauren! We are going to miss having you around and hope we’ve convinced you to come back sometime soon ❤️🤞🏼

Address

1350 Long Valley Road
Loyalton, CA
96126

Website

http://www.premafarm.com/

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CARROTS HAVE ARRIVED 🥕🥕🥕 At long last, we’ve pulled a successful harvest of our famous Prema sweet Napoli Carrots—a crop we’d nearly given up on after a relentless battle with squirrels and voles. For perspective, we planted over 9,000 carrots this year but had only a few small yields to bring to market. The squirrels dug up nearly every one—a level of damage we’ve never seen on the farm. And if the squirrels missed any, the voles nibbled their way through. The losses we saw this year, along with many other farmers telling similar tales, were staggering. But here we are now, cradling these sweet, frost-kissed carrots, each one a small victory in a year of carrot setbacks. Grab some at @riversidefarmersmarketreno this Sunday from 9am-1pm in our new location. Early birds get the carrots! Fun fact: when the cold snap settles in, carrots work a quiet alchemy underground, turning starches into sugars to keep themselves warm. This transformation doesn’t just protect them; it creates a crisp, sweet, slightly brighter flavor. Many crops respond this way, adapting to the seasonal shift. #eatlocal #realorganic #realirganicproject #riversidefarmersmarket #renofarmersmarket #organiccarrots #organicfarming #regenerativeagriculture #renonevada

Prema Farm is now under the care of two incredible hearts (🤍 @oko_co + David Longo) and we bid farewell to this space as high desert farmers. A big heartfelt thank you to all of the beautiful people who have played a role in our journey up here. Let’s see where these trade winds land us as we travel across an ocean into the next chapter. Keep in touch with us by following @wearemakingspace. 🌿 Love, Zach + Kasey