Great location (right off the freeway) with plenty of parking for a quick off and on experience…read morewhen passing by. The berries, we got both blackberries and strawberries were large and, of course, very fresh. Pricing was reasonable

Our summer "candy" location. From about April-ish to October -ish, these strawberries have their…read moreown food group in our dietary plan They are incredibly delicious!

This review is for the farm as well as the Green Gulch hiking trail. All of us were quite impressed…read morewith the beauty of the farm produce, and the flowers- very healthy & vibrant. Seems like a pretty neat place to be for a retreat I'm pleased the hike let us through Green Gulch Farm Zen Center. We started at Muir Beach and stayed on the Green Gulch Trail to the crossroads at the top. Definitely some uphill climbing yet doable- met some nice hikers along the way coming down. The views are incredible even with the fog rising over the valley. There was good signage which we appreciated. Back at the beach there are restrooms which was much needed after 6 miles of hiking.

Unreal slice of Heaven nestled in the valley of marin headlands. We hiked from Tennessee Valley to…read moreMuir Beach and decided to hike through the valley on our way back instead of an out and back. What an incredible stumble upon in the midst of our hike. Pictures don't do this beautiful spot justice. It felt unreal when we walked up to the garden then through the zen center. We merely wandered through the grounds, we didn't take advantage of any services so I can't attest to what is available on the grounds besides the incredible gardens. Our round trip hike was almost 10 miles and worth every step taken. Beach, redwoods, valley rolling hills, gardens filled to capacity with beautiful blooms, veggies, and lovingly sculpted grounds. Truly an incredible experience and what a treat to allow it to be open to the public.

Falkirk is fun to visit with the Marin house museum (Elks Lodge/Boyd House)...historical old…read morebuilding that has held events(weddings)...there's a gallery upstairs and new art to look at...nice building...showcases Marin's community...old historical lodge and well-kept

We couldn't have picked a more beautiful venue than the Falkirk Cultural Center for our wedding…read moreday. The grounds were absolutely stunning and the flowers were in full bloom, and the combination of the lush outdoor ceremony space and the elegant indoor cocktail area made everything feel magical and perfectly balanced. One of our favorite touches was the grand piano, which a Paella Time (catering vendor) played during our first look, it was such a unique and emotional moment. The venue itself is a gorgeous, historic Victorian house with incredible charm. We took some of our favorite photos in front of the stained glass windows, which added so much character and warmth. My wife especially loved the bridal suite, where she shared sweet first-look moments and photos with her mom and bridesmaids. It felt intimate, relaxed, and timeless. As San Rafael locals, we were so impressed by how affordable the venue was for everything it offered. Working with Patty and the entire Falkirk team was effortless--they were kind, flexible, and truly accommodating every step of the way. We feel so lucky they had our date available. This venue will forever hold a special place in our hearts.

We went to a concert on Saturday evening at O'Hanlon. It was very well organized and paring was a…read morebreeze as well. The space was terrific and the grounds were tranquil. I would definitely attend another event there.

This is a treasure trove of artists nurturing &creative human beings. Located in the Redwoods in…read moreMill Valley. Can't recommend more highly! MarieM

For those who aren't already familiar with my obsessions, I do have a thing for seeking out the…read moretastiest meat and produce that I can find. I've smuggled raw milk cheeses over international lines and have hand carried illicit hams across the country to share with friends. In my experience, I've also learned that how your food is raised directly correlates to how it tastes on your plate. I first caught wind of Clark Summit early last year, as they were a part of the first Bay Area Meat CSA program. But it wasn't until November that the opportunity came up to purchase some pigs and check them out first hand. Spring had brought them a bumper crop of piglets...more than could be sustained on their limited acreage, so a number of them would have to be slaughtered. Of course, to me this means, "perfect timing for a whole pig roast!" Besides, taking the pigs off the land actually helped the farm run a more sustainable operation...enjoy tasty meat and help out the environment? What a concept. Additionally, the farmers, Liz and Dan, were more than happy to let me watch the slaughtering process, so I headed up to the farm a little early. (Try that with the meat at your local supermarket). I'll spare you the vivid details, but it was a definitely unique experience. I happen to believe that if I can't stand to watch my food's life from beginning to end, perhaps I shouldn't be eating it. After watching the slaughter of some pigs and turkeys and taking a tour of the grounds, Liz and Dan surprisingly and graciously invited me to lunch. I knew things were a little different when Dan asked me if I wanted some apple cider to go with our meal. I said "sure", thinking nothing of it, kind of like asking if someone wants water, juice or a soda... until he replied 'well, start picking away then!' We grabbed a bucket and picked right from their apple tree. Taking the bucket inside and washing our apples off, we removed the stems but then proceeded to throw the apples into the blender whole, seeds and all. What came out was just the crisp, sweet bite of apple that can only come from fresh pressed and un-oxidized cider. Lunch continued in similar fashion. Liz churned some raw milk butter straight from their dairy cow, the cheese and bread for the grilled cheese sandwiches came from their neighbor. Liz even shared some live-grain raw milk kefir that she had made. The combo of milk, acidic tang, fizz and alcohol's a pretty great experience in and of itself. We talked about food and the challenges of being a small homestead farmer pretty much through the whole afternoon. It was a more than gracious gesture, and I thank Liz and Dan for sharing their home with me. Luckily, this isn't just a cute little story about my day on the farm...Today marks the start of Clark Summit Farm's new CSA. (see Bonnie's post at http://www.ethicurean.com/2008/04/24/clark-summit-meat-club/#more-2747). Because it's basically just Liz, Dan and a couple of farmhands, until now, the only way to get their meat was to take the same route I did; buy whole animals, pick it up and butcher it yourself. With the new CSA, you'll be able to buy into a share of convenient cuts and only have to pick up from one of three locations (Emeryville, SF, Marin). There are three share sizes, so you can tailor the order to your needs. For the first share to be delivered in Mid-May, there are 50 slots available...so email meatclub@clarksummitfarm.com if you want in. Additionally, there are some factors that make Clark Summit unique: -They raise heritage meat birds (Red Broilers), which take 3 months to mature vs. the 7 weeks of Cornish Cross Hens. (the vast majority of chicken consumed in this country). There are some tricks to cooking with them, but feel free to ask me about them. -Their Duroc-Gloucester Old Spot Pigs are some of the finest around. Ask them about Berkshires and you'll get a "Pshh, I'll put one of mine up against a Berk anyday" in response. Honestly, next to real Ossabaws (endangered), or bellota-fed pata negra pigs from Spain...this is some of the finest pork you can get. It's what disappeared in twenty minutes at my pig roast, and it is the secret to my chocolate chip cookies. -Beef...again, they use less common breeds of heritage beef. The hairy kind...I can't remember exactly which...since I haven't had a chance to try them. But certainly something I'm looking forward to. Liz and Dan are artisans in the truest sense of the word. Farming has been in their respective families for generations. Simply, they live a humble existence driven by a passion for farming. If we don't support folks like these, some of the tastiest food on the planet is likely to go extinct... and that's no exaggeration. Eat well while helping the environment (not to mention preserving heritage breeds of yummy livestock)? What a concept.

We bought a whole cow from them in April 2014. The process was tough as she wouldn't never return…read morephone calls, email only. Communication overall was difficult as it would take days to week to respond. After tasting the meat for a year, our biggest issue is the meat is very gamey. It's to the point that we are giving most of the meat to our pups now. Personally would suggest finding other options or inspecting your head of cattle prior to purchase.

My wife and I were fresh off a weekend nap when we decided we wanted to get a glass of wine…read moresomewhere. Trek is a frequent location for previous visits on the same wavelength, and as we pulled up, we remembered that on this specific Sunday, the Cousins Lobster Food Truck was parked here for the day! A glass of Trek Cabernet for me (soda for the wife), a relaxing place to sit outside, and two lobster rolls - the best I've had in on the West Coast - and we were revived. Similar scenarios play out continuously at Trek Winery, our favorite hangout in Marin County for the past couple of years. In addition to excellent (and affordable) wine - the Trek Cabernet has simply become my go-to Red, and it's delicious, served by some of the nicest people you'll meet anywhere. Their other pours are both affordable (particularly for a very good product) and individualistic. Live comedy and music are also on-hand, bringing an amalgamation of styles that always delight. There are some headliner comedians as well as throwbacks (anyone remember the Unknown Comic from the old Gong Show?). Tour buses show up from time to time, and the last time one visited, we had a marvelous long chat with three visitors from the UK. Talk about a new way to create social connectivity, particularly as the pandemic wanes. Andy and Liz own and run Trek Winery, and they're as delightful as the surroundings. Andy can almost always be seen getting things ready, serving food, beer (yes, they make beer too!) and wine. They're proud business owners and they should be - for us, Trek Winery has no peer, and we're continually delighted to give them our business. Also I should mention, they run private events (as if we left anything out). They product olive oil and my wife's favorite candles, as well! Visit Trek Winery - it's a one-of-a-kind Marin/North Bay experience.

I've been here a few times for events. One time was an outdoor grape stomping contest--so much fun!…read moreWe made a t-shirt with our grape-stained feet! We danced in the roped-off street to Doc Kraft. We played skee ball that day, too. We've danced indoors, too. My favorite is Jay Lewallen, who has sometimes paired with other musicians. I love his cover of the song Rusty Cage. We've played bingo there a few times, too. Trek Winery's Sangiovese wine is my absolute favorite. It's a cozy, neighborhood place with tall ceilings. The back patio has a lovely water feature. Everyone who works there is personable and helpful. They always have a few items that would make interesting gifts like candle holders from barrel planks, at times.

Farm trails program is how I found out about this amazing farm barn!…read more Love the boutique, simplicity and honor system. Adore the fresh farm products such as locally made jam, facial soaks, loose leaf teas, cookies, and their reputable pasture raised eggs. Brought my tot and was all smiles with feeding the farm animals. Great place to grab some local products for the household and gifts.

What a wonderful farm stand! Right when you pull in you are greeted by chickens and other animals,…read morewhich is so cute. Our family comes to Farm Barn at least every other week. In our opinion, this is the best place to get fresh, pasture-raised chicken eggs! They do have a variety of things for sale: chicken eggs, duck eggs, salsa, homemade jam, raw local honey, coffee, cookies, brownies, soap, toffee, and other local/homemade goodies. You will definetely find something to your liking. They use the honor system which makes it easy and convenient. We prefer to pay with cash, but you can also use Venmo or PayPal. We are definitely regulars by now, and I do recommend Farm Barn to anyone interested in fresh local products. Stop by and you won't be disappointed!

Beautiful grounds, fab food, well maintained docks - what's not to like?…read more We used to rent a boat slip at Loch Lomond, but hubby figured out it was much more cost effective to purchase a leasehold interest in a slip at MYC, even with the membership initiation and monthly dues. So when we upgraded to a bigger boat, it was relatively easy to sell our old slip and move to a larger one. An even better bonus was finding out that this marina is better protected from the wind. We love going to our boat now and just hanging out at the dock for lovely sunsets and cocktails! They also have a pool and 3 tennis courts.

Marin Yacht Club is the best kept marina on the Bay. They have a live in Harbormaster to maintain…read morethe docks and provide extra security. In addition to the Marina there is a pool, 3 tennis courts also lined to pickle ball and a world class chef providing excellent dinners on the weekends. And added amenity is the super friendly members. The restaurant/clubhouse has been redecorated and is a wonderful place for parties. Plus it's just a great place to hang out. The bar has a epic view of the Bay and canal. The bartender Laurel is a real mixologist. It has become our home away from home. We are so glad we joined. Love it here!