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A fifth-generation Santa Barbaran, Shepherd has been farming organically since 1973. The owner of Shepherd Farms started his first garden, which he intended for use as a community garden for members of All Saints by the Sea, on a plot of land near the church. Unfortunately, no one from the church community expressed interest, so Shepherd developed the space into his own personal garden. Over the next few years, he continued establish small farms all over Santa Barbara.

Shepherd is passionate about promoting the idea of protecting Santa Barbara’s precious farmland. “What are we going to do when we have no farms left and all we have is houses and malls covering the most fertile land in our country, maybe even world?” he demanded.

Shepherd has always been very conscious about health issues, and started farming on his own out of concern over the abundance of chemicals on the majority of mass-produced foods. He swears by the high nutritional value of local produce, which retains more of its content when eaten fresh.

“The food loses vitality when it sits around for a few days,” Shepherd said. “And when it comes from Mexico or Argentina, it’s just dead. It’s filler. It’s like chips.”

It's Saturday morning...and it's Farmer's Market day. I'm off to get some of Tom Shepard's mix of greeny goodness. How 'bout you?

Labels: Carpinteria, Farmer's Markets, farmers, farming, salad, Santa Barbara

In the late 50s and early 60s, Steve and Gayle Henson's dude ranch was favored by weekend visitors who wanted to enjoy the natural surroundings.

The ranch menu often included salad with a dressing created by Steve from a dry mix of herbs and spices, mayonnaise and buttermilk. The dressing was so popular it soon became the only dressing served.

When a visitor asked for a batch to take back to Hawaii for a large party he was throwing, Henson knew he was on to something big. A few days later, the guest called wanting more. Everyone had gone wild over it.

...One day, he went down to the nearby Cold Spring Tavern, a popular local hang out, and barged into the kitchen to mix up some of his secret concoction.

He came out with a little white bowl, handed Audrey Ovington the owner, a spoon and asked her to taste it.

She said, “It took off in my mouth like a freight train.” She immediately put it on the menu.

...Steve Henson copyrighted the Hidden Valley name, but never got around to protecting the word “ranch”. You can find Ranch dressing at almost every salad bar next to the French, Italian and Thousand Island but not necessarily made by Hidden Valley. - Free Enterprise Land

Labels: Recipes, salad