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.

05/03/2026

All the fresh greens waiting for you at market this Sunday; including these beautiful heads of green romaine 😍✨

See you Sunday at Riverside Farmers Market located at Idlewild Park from 9am-1pm

04/21/2026

Knowing your farmer is good. Growing your own food? Way better.

And the easiest way to start is at the Annual Great Basin Co-Op Seedling Sale.

These aren’t just any seedling starts, they’re grown by Nevada farmers who know what can handle our wild, high-desert mood swings. And some of us have been babying them since January, so by the time they get to you, they’re strong, ready, and just waiting to stretch out in your garden beds.

Because a garden does something nothing else can … it slows you down, feeds you well, and reminds you that good things take time (and a little water).

Also, it’s a little rebellious. Dirt over convenience. Seasons over shortcuts. Salad from your backyard instead of a plastic box.

So sure, celebrate Earth Day but don’t stop there! Plant something. Eat it. Share it. Brag about it.

New to Prema’s offerings this year, curated 6-packs (because decision fatigue is real):
 – Mixed Herbs for your herb garden (chives, cilantro, parsley, basil, dill and scallions) – Beets (red, golden & chioggia) – Prema Salad Mix – Marigolds (giant orange & gold) – Summer Breeze Sunflowers – Sugar Snap Peas – Trilogy Beans (green, purple & yellow) – Two-Color Turnips (white & purple)

…and so much more to even list! Go check out our offerings.

Pre-orders close May 8
 Pick-up May 16 | 8am–12pm

Direct link in our bio for pre-orders. Go get your garden started 🌱

04/10/2026

This week we took the team on a little field trip to Sierra Valley Farm, where Gary Romano runs his operation with the kind of quiet confidence that only comes from years in the field.

Gary has officially been mentoring us for over a year now, though it feels more like we have known him forever. His values mirror ours in all the right ways, and his growing conditions are about as close to home as we can find, which makes every lesson land that much deeper. With decades of farming under his belt, he is offering more than advice; he is showing us what it looks like to build something steady, resilient, and true to its place.

His farm is not polished or high tech by today’s standards. In fact, he is still running a third generation Jang seeder, passed down to him and still showing up for the work, season after season. It is a quiet kind of proof that you do not need the latest and greatest to grow something beautiful. You just need the fundamentals, a good eye, and the willingness to keep going.

And maybe that is the biggest thing we are learning from Gary: how to hold things lightly. How to shrug off the losses, tip your hat to what did not work, and start again with a kind of grounded optimism, the kind this work asks of you, again and again.

Huge shoutout to Rob Holley from for making Gary and official mentor of ours and pushing to see it through. A gift we truly do not take for granted. WE LOVE GARY!!!

04/07/2026

*NEW PRODUCT ALERT*
Order them online for pickup or home delivery on our website. Direct link in our bio 🔗👆🏼

Mini Mak is a radish for those learning to love radishes or for those who thought they already did, and are ready to meet a gentler version.

Slender, pale, and unassuming at first glance, like a small daikon pulled early, before the world has had a chance to toughen it. But take a bite, and it answers with a gentle surprise: a clean, honeyed sweetness followed by a soft flicker of peppery warmth. Not sharp, not overwhelming ... just enough to remind you that it’s alive.

These 4–5 inch roots carry a remarkable crispness, the kind that snaps clean between your teeth and lingers like the memory of cool soil. They’re the radish you reach for when you want freshness without bite, crunch without challenge.

Slice them thin into salads where they catch the light like little crescents of moon. Lay them over buttered bread with a pinch of salt. Toss them quickly in a pan, or slip them into a jar with vinegar and herbs where they soften into something even more tender, their sweetness deepening with time.

03/28/2026

The farm looks good in spring ✨🌱

And we’ll be this Sunday, giving you the best of it

03/04/2026

🌱 Local Isn’t A Label — It’s a Relationship.

Last week we dove into the truth about greenwashing and why it matters — for our farms, our community, and your plate. This week, we’re celebrating the people who actually go out of their way to support local. From restaurants to grocers, these are the true partners doing the hard work alongside us every week.

Want to see who’s really showing up for local farms? Check out both newsletters (links in our bio) and meet our gold-star partners 💚

02/18/2026

As of this afternoon, we are officially waist-deep out here!

David braved the roads this morning and made it out to knock snow off the greenhouses — which is no small task. Snow weight can collapse a greenhouse in no time, so we’re incredibly grateful he got there safely and handled what needed handling. Farmer hero status unlocked.

He also watered all the prop-house babies, checked the heater (because frozen seedlings are not on our 2026 bingo card), and made sure our precious grafted tomatoes are cozy and alive. The plants are tucked in, and we are looking good over here as of right now.

Read our newsletter about our harvesting plans for the week and make sure to get your online orders in. If things stay tricky with the weather we may be target harvesting.

02/11/2026

It’s officially hunger gap season on the farm 🥬✨

Winter crops are fading, spring babies are growing slowly, and summer is still just a promise.

On the farm end of things, the hunger gap asks for patience and creativity. We harvest carefully, making sure we don’t rush crops that need time or over-harvest ones that are still finding their footing.

On the customer side, it can feel a little like musical chairs. If you’re someone who really wants to make sure you receive a certain vegetable or a specific green during this time, ordering online is hands-down the best and easiest way to do that. Online orders get first pick of what we’re harvesting each week. We harvest with those orders in mind, setting them aside before anything heads to Riverside Farmers Market.

This isn’t about scarcity as a scare tactic—it’s about transparency. If you want certainty, order online. If you want surprise, come see us at market. Either way, you’re eating right in the middle of the story.

And honestly, that’s kind of the whole point.

02/08/2026

Radish shoots are radishes in their teenage phase—fast-growing, full of attitude, and a little spicy. Perfect on eggs, sandwiches, soups, or straight from the bunch.

We have loads of these and sunflower shoots at today from 9am-1pm!

02/05/2026

It’s always a big week when tomato grafting shows up on the to-do list! One of those tasks that sounds wholesome and quickly reveals itself as a tiny exercise in obsession. Grafting asks for monk-level focus: steady hands, patience, precision, and the willingness to accept loss. We’ll probably lose about 20% of these plants (RIP, sweet angels), which is why we always graft extra. Any survivors we don’t need on the farm head off to the annual seedling sale 🌱 in May, ready to live their best lives in your gardens.

Grafted tomatoes are a pretty good snapshot of how we do things around here: a lot of care, a lot of attention, every single day. From seed to a full-blown greenhouse bursting with vine-heavy drama queens.

If you’ve ever read “The $64 Tomato” (aka a cautionary tale about loving tomatoes too much), this is one of the many reasons they’re so revered (and slightly feared) on this farm. Tomatoes are a lot. They ask everything of you. But then you bite into a sun-warm cherry tomato and suddenly it all makes sense.

And yes, we’ll say it for as long as we live: tomatoes taste better when they’re grown in real soil. None of that hydroponic nonsense. You can argue with us if you want, but you won’t win in this corner of the world. Nothing else even comes close 🍅

02/04/2026

Our weekly newsletter feels a little special this week as we pay tribute to a small farm that had to close its doors. A farm that has shaped us by existing alongside us, and one whose greenhouses will live again on our land, where unpredictable spring frosts and fall weather demand protection, and where every bolt and beam will keep the work of small farms moving forward. With them, we’ll grow more food, more reliably, stretching the season on both ends; and in doing so, we’ll pass that nourishment to our community, sustaining the people and the land that sustains us.

“The quieter truth of small farming is how thin the line is between making it and not. How often care, integrity, and scale don’t quite pencil out in the numbers. Farms like Bridge 33 don’t close for lack of effort or love. More often, it’s the slow accumulation of pressures (weather, labor, rising costs, loss of crops) that add up faster than most people understand. Even doing everything right isn’t always enough in this line of work. Which is why Bridge 33’s story isn’t unique, and that’s part of what makes it ache.”

Read the full story by clicking on our 🔗 Linktree in our bio.

Photos 📸 by and our good friend Saskia

Address

1350 Long Valley Road
Loyalton, CA
96126

Website

http://www.premafarm.com/

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