For some East County farmers, roots in the community go far deeper than the roots of their crops. For Ron Enos of Enos Family Farms, those roots go back to mid-1800s, when both the maternal and paternal sides of his family settled in the area, raising various crops and five generations of family farmers.

Ron’s mother, Joyce Enos, acknowledges that farming hasn’t always been easy. The unpredictable economy and weather play key factors in the success of the family business. “Sometimes,” said Joyce, “you’d just figure on getting a good year every three years or so.”

Despite the struggles, Ron knew he wanted to keep the family industry alive. After earning his degree in agribusiness from CalPoly, he returned to Brentwood for a while before heading off to travel. While in Australia, he met Lindy while spending time in Sydney. The two married and settled for a time in Australia, where they ran a 60-acre vineyard in Murrumbateman, New South Wales. Ron also managed about a dozen small boutique wineries in the region.

The family returned to Brentwood about three years ago with daughter Brenna, 14, and son Michael, 9. Today, Joyce runs the farmstand on Walnut Boulevard and Marsh Creek Road during the week while Brenna helps Lindy with the Brentwood Farmers’ Market stand on Saturdays. Michael helps pull the weeds. “He’s got the easiest job,” laughed Lindy.

“Always fresh, always local” is the motto of Enos Family Farms, which offers an ever-changing variety of produce throughout the season. As of this summer, the farm is Certified Organic, an effort strongly encouraged by Lindy, who believes wholeheartedly in the importance of knowing where your food comes from and what goes into it. “Plus, it just tastes so much better.”

Swiss chard is one of the many vegetables available at the stand and farmers’ market. Lindy was happy to share this recipe for one of her favorite ways to prepare it.

Swiss Chard and Pasta

2 teaspoons olive oil

3 garlic cloves, chopped

½ ounce coppa salumi (Italian cured meat), chopped

1 bunch of Swiss chard, chopped

½ teaspoon pepper flakes (optional; adjust amount to taste)

½ pound cooked long pasta (spaghetti, linguine, fettucine)

1 ounce freshly grated Parmesan cheese



In large saucepan, heat olive oil over medium high heat, adding garlic, and sauté until fragrant, about one minute. Add Swiss chard and red pepper flake and sauté until chard is crisp but tender. Once chard is cooked, add cooked pasta to pan and toss to mix pasta with chard. Sprinkle and toss with grated Parmesan and serve.

The Enos Family Farms stand on Walnut Boulevard and Marsh Creek Road is open Tuesdays through Sundays from 9 a.m. to 4 p.m. Enos Family Farm also operates a booth at the Brentwood Farmers’ Market Saturdays through November. To check the availability of picked and U-Pick produce, visit www.enosfamilyfarms.com. Cash and credit/debit cards (for transactions over $10) are accepted; no checks, please.