The Little Farm That Could Point Loma Farms Expands to Valley Center
By Caron Golden
I
t’s been an interesting road for Paul and Steve Reeb, owners of Point Loma Farms. When I first met the father-and-son team in 2009, they were just hitting the farm-to-table scene, gardening for Tender Greens at Liberty Station. The land they farmed was literally across the street in a hilltop one-acre Point Loma property Paul’s mom owns. In that suburban setting the Reebs worked around the backyard lawn and swimming pool, building a greenhouse and planting a canyon vineyard, as well as producing some 25 heirloom varieties of tomatoes, along with zucchini, radishes, artichokes and greens— basically whatever Pete Balistreri, chef/ owner of Tender Greens wanted.
Now, not only do they provide produce for Tender Greens, but they’ve added Local Habit, Bali Hai and BO-Beau Kitchen + Bar to their customer base. At some point something had to give and the Reebs needed to expand. In December 2012, they bought a 10-acre, certified organic orchard in Valley Center. If you’re into farming in San Diego, this neighborhood is where all the cool kids live. Driving up to the farm with Balistreri, we overshot a turn—ending up at Stehly Farms. In that neighborhood is also Bella Vado avocado farm, TAJ Farms, Polito Family Farms, Triple B Ranches and Schaner Farms. When we got back on track, we passed Chino Farms. Nice ’hood.
Photos by Chris Rov Costa Paul Reeb and his wife, Kathy, now live in the small house on the property. Steve, a 2009 graduate of UC Santa Cruz with a degree in sustainable agriculture, still lives in Ocean Beach, making deliveries and caring for the Point Loma greenhouse when he’s not working with his dad in Valley Center. The new property is filled with mature Star Ruby and pink grapefruit, orange, avocado and Fuyu persimmon trees. In between the trees, the Reebs are laying out row after row of crops—Swiss chard and broccoli are shooting up in one spot. Yellow crookneck squash and carrots are popping up nearby. There’s Red Russian kale, radishes, cauliflower, arugula and Brussels sprouts.
Above: Steve and Paul Reeb
spring 2014
edible San Diego
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