A Thank You. Our first season on the farm.
As the year comes to a close, we’re reflecting on what an incredible first season it’s been at Flora Bella Farm. When we took over the farm, we honestly didn’t know what to expect—there was a very real chance the season could have gone sideways as neither Jamie or I had ever farmed in earnest. But with the right team, amazing soil, water from the Sierras, a lot of humility and more than a few late-night “phone a farmer” calls to Dad (James) in Maine, we made it happen. Not without tears, plenty of laughs, and long days—but we did it.
From turnips and arugula to collards, cabbage, radicchio, broccolini, and more, it has been so rewarding to grow, tend, and sell food that made its way from the soil to our customers’ tables. Watching those ingredients transformed into beautiful creations by the chefs we work with has been a particular joy and a reminder of why connecting farms and kitchens matters so much.
To our customers and restaurant partners: thank you for your patience as we learned the ropes this year. Your support, encouragement, and trust meant the world to us, and we’re so grateful to grow alongside you. To the Three Rivers community for welcoming us so warmly - many of you who I’ve known since I was a young kid running around the farm.
A heartfelt thank you to my mom Bettina, Beto, Chris, Brandt, Lori, and Lindsay your dedication, care, and good humor carried this season. You were a dream team to say the least. We also want to give a special shout-out to Robert Schwann— that early brainstorming call on how to buy the farm helped turn what felt like a leap of faith into a plan we could pursue with confidence. And a big thank you to Bethany and Chris for your deep love of the farm, rooting for us and all the fun late-night brainstorming sessions that are helping shape our vision for the future.
We’re also grateful for the support of Farmlink and the FSA we could not have purchased the farm without you by our side. We are in awe of the work these two organizations do to keep farming alive.
As James and Dawn headed to Maine for a well-earned retirement, we feel honored to step in and keep the farm thriving. Looking ahead, we’re excited to collaborate with more of you in the new year—through cooking classes, food production, dinners under the stars, and more—and we’re deeply grateful for everyone who’s been part of this journey.
With gratitude,
Anna, Jamie, Sam, Jack, Peter and Willy the Dog
