Between Halfmoon Bay and Santa Cruz on California's awe-inspiring, winding coastal highway, fields of crops that thrive in the coastal winds, salt water, and fog are an inspiration--artichokes, brussel sprouts, and leafy greens shiver in the ocean breeze. Along with these hearty vegetables, the venerable strawberry, especially the Seascape, is doing well. These can be found coming in to season along this beautiful byway at Pie Ranch.

Pie Ranch--named initially for the shape of the property, but getting known for their mission--is a center for sustainable farming that is working to link people, especially high school students, to the source of their food.

Founded by Nancy Vail, Jered Lawson, and Karen Heisler, it's a non-profit ranch that connects the rural and urban via pie. Students from bay area schools spend anywhere from one day to a week learning about sustainable agriculture, hard work, and enjoying the fruits of their labor with tasty meals prepared from scratch.

The 27 acres has rotating crops, with portable chicken units that help move the birds to different fields to weed, scratch, and fertilize. Two jersey cows wander a pasture lined with moss laden oak trees, and goats munch on wildflowers. A type of magic that's hard to pin down emanates from the place and it has a growing fan base. Outstanding the Field holds a yearly dinner party in their barn, volunteers from all over the bay area spend time working on the farm, then join in the barn dances. Visitors driving down Highway 1 brake and turn in to sample their produce and pie, and there's an effort mounting to help them restore the historic house and barn, built in 1863.

This time of year, strawberries and rhubarb are coming in. Seascape is their best strawberry crop, though they try Albion as well. Seascape is a long fruiting varietal that grows plentiful, sweet berries and as it's name suggests, likes the coastal climate.

Tips for Growing Strawberries by Jered Lawson at Pie Ranch

1. Start with rich, well draining soil. If necessary, and organic compost.

2. Check the ph levels of the soil. If it's acidic, add some lime or something that will raise the ph, which in turn increases the plants ability to uptake available phosphorous.

3. Seascape Strawberries are shallow rooted, so water them more frequently, but with less volume. (Pie Ranch waters at least twice a week on a drip irrigation system.)

Since Seascape strawberries are shallow rooted, they also do well in containers. For tips on growing strawberries in small spaces, visit City Dirt.

Another crop coming in at Pie Ranch right now is Rhubarb. Stop by this weekend and get your key ingredients for Strawberry-Rhubarb Galette

Recipe: Rhubarb & Strawberry Galette
Makes 1 galette Serves 8 to 10

Note that you need parchment paper for rolling out the dough.
INGREDIENTS:
The Dough
2 cups all-purpose flour
3/4 teaspoons kosher salt
15 tablespoons chilled unsalted butter, in small pieces
1/4 cup ice water
The Filling
Approximately 1 1/4 pounds rhubarb
1 pint strawberries
1 cup sugar
2 1/2 tablespoons all-purpose flour
1 egg yolk whisked with 1 teaspoon water
Coarse decorating sugar

To make the dough: Put the flour and salt in a food processor and pulse to blend. Add the butter and pulse just until all the butter pieces are coated with flour and are about the size of large peas. Do not overblend.

Transfer to a bowl and stir in the water with a fork, mixing until the dough just begins to come together. With one hand, knead it briefly, just until you can collect the dough in a single shaggy mass. Resist the temptation to add more water. Wrap the dough in plastic wrap and press it into the shape of a large round hamburger patty. Refrigerate at least 2 hours.

Preheat the oven to 425°. If you have a baking stone, put it on a rack in the lower third of the oven and preheat for 30 minutes.

Remove the galette dough from the refrigerator and let it soften for about 15 minutes so it will be easier to roll.

To make the filling: While the galette dough softens, trim the ends of the rhubarb stalks, then cut the stalks into 1/3-inch-wide slices. You should have about 3 3/4 cups. Hull the strawberries and chop medium-fine. In a large bowl, toss the rhubarb, strawberries, sugar and flour until well blended.

Roll the galette dough into a 15-inch circle between two large sheets of parchment paper. If the dough threatens to stick to the paper, lift off the paper and dust the dough lightly with flour. Replace the paper, flip the dough over and continue rolling.

Transfer the dough, still between sheets of parchment paper, to a pizza peel or rimless baking sheet. Remove the top sheet of paper. Top the dough with the filling, spreading it evenly but keeping it about 2 inches from the edge. Working quickly, slide a palette knife (the type used for frosting cakes) or a chef's knife under the edge of the dough and fold it over the filling to make a wide border all around. Be fastidious about patching any cracks in the dough or the filling will leak out.

Brush the rim of the dough with the egg wash (you may not need it all) and sprinkle the rim generously with coarse sugar. With scissors, trim away excess parchment paper. (It's OK if a little paper is exposed; it won't burn.)

If you are using a baking stone, slide the galette, still on parchment paper, directly onto the baking stone. If you are not using a baking stone, bake the galette on a rimless baking sheet.

Bake until the crust is well browned and the filling is bubbling, about 50 minutes. Slide the galette onto a rack to cool. Let cool for at least 30 minutes before slicing.

Calendar Buzz: Going Native Garden Tour

On April 18th, 40-60 gardens are going to be open to the public from 10 am to 4 pm for a free garden tour of landscaping with natives in Santa Clara Valley & Peninsula, San Francisco Bay Area. Be a volunteer, showcase your garden, or just be inspired.

For more information visit The Going Native Garden Tour.