The Ceceilia’s Gardens farm stand in Tam Valley made a big reveal over the weekend with a brand new trailer and its name, Sun & Cellar. In addition to local fruits and vegetables, you will now find rows of mason jars in which owner Josh Rickett has captured organic produce at its peak of maturity and flavor in his jams, preserves, pickles, butters, salsa, hot sauce, kimchi, pasta sauce and more.
The farm truck also carries flowers and healthy snacks like dried fruits, nuts and seeds, as well as a selection of baked goods from the baker at home Tam Valley Christi Duma of Birdland Bakery, including patties from seasonal fruits, cookies, madeleines and gluten-free energy balls.
âThe purpose of building something new was to reframe preconceived notions of the past,â says Rickett of the replacement of the farm stand that his parents, Michael and Ceceilia, opened in 1982, has become an important landmark. on Shoreline Highway and Tennessee Valley Road.
The transformation goes far beyond cosmetics. Rickett started running the business in 2009, a few years after returning from Kauai where his family moved in 1995. He says that during their absence the family hired operators to run the booth, and he has become more of a stop for flowers and snacks by the side of the road.
He took a more strictly organic approach to sourcing when he took the helm, a mindset that was less prevalent in his parents’ day. But he admits it was a challenge standing out among the delis and the proliferation of farmers’ markets.
It was then that he decided to specialize by continuing to purchase organic and heirloom products from his local agricultural network, but also to adopt a sustainable way of capitalizing on the summer season and reducing waste through conservation. and stripping.
âIt took a good ten years or so to develop recipes for all the pickles, salsas and jams, but my goal was to be the best people ever had,â Rickett explains of the techniques he uses. has perfected over the years, starting with its popular strawberry jam.
Three of its products have won Good Food Awards from the Good Food Foundation – Thai Green Papaya Kimchi, Spicy Cardamom Pickles, and Curried Pumpkin Butter – under the name Ceceilia’s Gardens.
Rickett and his wife, Marika Bourdeaux, bought the all-new cargo truck last summer and closed the stand in December to return home to Nevada City and turn it into a shop on wheels. In addition to doing the creative work behind the scenes of the operation, Bourdeaux took it upon himself to resourcefully build, paint and design a custom interior over the following months. This includes a French door style cabinet on the back that she fashioned from wooden crates that serve as a display case.
While Rickett takes great pride in showcasing the best California produce and adheres to the credo of ‘doing what you do best’, he is also committed to building a more reliable supply chain. ethical, sustainable and united.
âThe agricultural world is about networking and helping each other,â he says. “I feel such a connection with the people in this industry, and that’s why I never want to do anything else.”
Sun & Cellar is open 10 a.m. to 6 p.m. Thursday through Sunday at 204 Tennessee Valley Road. Updates can be found on Instagram @sunandcellar and on Facebook at
Local farm boxes
Real Good Greens, also based in Mill Valley, has a similar mission to strengthen regional farms and the broader sustainable food system, but with a different delivery model.
Farm-to-door service provides a streamlined connection between Bay Area residents and local produce, dairy, meat and other produce from organic and independent farms.
The effort was launched by Helene Zahoudanis in April 2020 to support small regional businesses at the height of the pandemic, when restaurant orders were slowing or stopping completely. The organization works with Star Route Farms in Bolinas; Green Gulch Farm at Muir Beach; Brickmaiden Breads at Point Reyes Station; The dairy farm at Tomales in Tomales; and others in Petaluma, Sonoma, Sevastopol, Healdsburg and beyond.
The contents of boxes of freshly harvested produce fluctuate with the seasons. Customers receive an email on Monday with a list of what’s inside that week, which typically includes around 80% veg and 20% fruit. Additional products as well as bread, flowers, eggs and other items can be added. Place orders on Tuesdays before midnight for home deliveries or other locations in Marin County, San Francisco and a few neighborhoods in East Bay and South Bay on Thursdays and Fridays.
The organization’s “ buy a box, give a box ” program supports Seed Releaf, a Mill Valley-based organization founded during the pandemic that gives nutritious, plant-based meals to those in need.
For now, Real Good Greens operates outside of Mill Valley’s Bootjack Wood Fired bakery at 17 Madrona St., but a permanent retail space is in the works, which will help the team improve. its effectiveness and to support its growth.
Learn more, place orders and find recipes on realgoodgreens.com.
It’s the end of an era but a return to where it all began for Servino Ristorante in downtown Tiburon. The restaurant has served northern Italian cuisine on the waterfront at 9 Main St. since 1978. After 22 years there, it closes after dinner service on Wednesday and moves across the street to the location. The original restaurant at 114 Main St. on Ark Line.
âWe look forward to continuing many of our popular concepts and traditions in the new space, including Sunday suppers, wine tastings and dinners, and a new iteration of Opera Nights,â said the restaurant owners. in a recent press release. The new Servino, slated to open in early summer, will feature a full bar and a private area for dinner and events.
Make a dinner reservation or stop by to toast the past and future from 4 p.m. to 8 p.m. Wednesday at servino.com, where updates and announcements of the reopening of a pop-up dinner series at sister location Caffe Acri will be posted.
What’s next for the vast waterfront space that Servino is leaving? Stay tuned as construction begins at Malibu Farm, a restaurant chain with locations in Malibu, Newport Beach, Cabo, Lanai, Miami, New York and Tokyo.
Leanne Battelle is a freelance food writer. Please email him at email@example.com with local cuisine and restaurant news and follow Instagram.com/therealdealmarin for updates on the Real Deal Marin restaurant guide reveal.