Nestled in the natural beauty of Browns Valley, Blue Ruby Farm offers a unique retreat as the region’s first farm stay. Opened last summer in the Sierra Foothills and just a 2.5-hour drive from San Francisco, Blue Ruby Farm is a regenerative farm that invites guests to immerse themselves in nature, community, and mindful living. Managed by Paul and Stephanie Ladeira, this picturesque sanctuary inspires visitors to reevaluate their relationship with food and the environment.
The Stay
Designed by Vertebrae Arts + Architecture, Blue Ruby Farm offers intimate accommodations with three guest rooms, each featuring private patios that overlook serene landscapes.
Here, guests can relax while enjoying tranquil views of the pond, where they might spot river otters swimming, geese honking as they pass by, and beavers hard at work on their dam. The communal living room connects seamlessly to the dining area and modern kitchen, forming the heart of the farm where guests can gather and unwind.
A Journey of Passion and Purpose
The story of Blue Ruby Farm begins with a journey. In 1999, Paul and Stephanie Ladeira left their life in Massachusetts and set out to explore a different kind of life in California. Chef Paul Ladeira’s culinary path began with the launch of the first organic catering company in the San Francisco Bay Area. He later enriched his experience at Chez Panisse in Berkeley from 2000 to 2002, where Paul was deeply influenced by the restaurant’s focus on organic and sustainable food.
At Chez Panisse, Paul not only honed his culinary skills but also came to understand the true meaning of the phrase, “Eating is an agricultural act,” a famous quote by novelist Wendell Berry. His experience there inspired him to connect cuisine with crops and culture with community.
In 2008, Paul embarked on a transformative journey to Italy, where he had the unique opportunity to visit several Agriturismo farms alongside a group of farmers and chefs. Agriturismo, a distinctive Italian concept, offers guests the chance to stay on working farms, where they not only enjoy local food but also actively participate in the farming process.
Paul’s love for the land and its produce grew as he learned the subtleties of organic farming. “Everything is done by hand and starting small,” Paul says. This ethos of caring for the soil, animals, and community in a deliberate, mindful way underpins every aspect of Blue Ruby Farm.
Before cultivating the farm, Paul and Stephanie spent years walking around the property, learning its rhythm. He walked the land for seven years, observing water flow, studying soil quality, and understanding how to improve their land in sustainable ways.
“We wanted to figure out how to keep the natural water on the land,” Paul explains. His work with “water cycle restoration” has become one of the farm’s foundational principles: how to harness and hold water, preventing runoff while also capturing carbon over time.
In addition, Stephanie Ladeira oversees the operational side of the guest experience, bringing a wealth of expertise in hospitality, hotel, and restaurant management. Her dedication to exceptional service and customer satisfaction complements Paul’s passion for the business, creating a well-rounded approach to their work.
A Farm Built on Connection
What sets Blue Ruby apart isn’t just its approach to sustainability but its focus on community. “Food creates community… community creates culture,” Paul says. “American culture is scattered and divisive, but food—food connects us all.” That sense of connection is evident in every facet of the farm’s operations.
Visitors to Blue Ruby Farm are often struck by how much they learn, not just about farming, but about themselves and their relationship with the natural world. “People come here and say, ‘Tell me about the beavers. Tell me about the pond,’” Paul notes. There’s a deep yearning for that kind of connection to the landscape, to feel part of it, not apart from it.
The farm’s guests aren’t just passive observers—they’re actively engaged in the process. Whether it’s learning about soil health, watching the bees buzz by, fishing for bass, planting mushrooms on logs, or simply sitting around the fire with a glass of local wine, the experience of being at Blue Ruby is transformative.
“You don’t just come here to visit,” Paul explains. “You come here to learn, to connect, and take that knowledge home with you.” Guests leave with practical lessons that they can apply in their own backyards, whether it’s composting, growing their own food, or simply appreciating the cycles of nature.
Savor the Harvest
Food, of course, is central to the experience at Blue Ruby Farm. Monthly farm dinners and wine bar gatherings showcase the bounty of Blue Ruby’s fields, and local farms and are always paired with local wines and artisanal products.
Think goose confit with black truffle or a salad of radicchio, pomelo, and dry-cured olives—all ingredients grown with love on nearby farms. Although humble and unassuming, Paul is a master chef whose talents rival the world’s best, crafting dishes that both captivate and tell a story.
The farm also partners with nearby businesses to offer unique experiences. Artisan Lavinia Bakery, a wood-fired bakery in Oregon House, provides fresh bread and pastries for the morning breakfast, while Cream Company Meats brings regenerative meats from Richards Ranch.
Visitors can even embark on a hike with llamas at the New Leaf Llama Farm or take falconry classes with West Coast Falconry. It’s an immersive experience where food, land, and community truly come together.
In Closing
For those who come to visit, it’s more than just a weekend getaway. It’s an invitation to connect, savor, and learn. As Paul puts it, “It’s about building a culture of food and community that will last.” At Blue Ruby Farm, that culture is growing—one hand-crafted meal, one season, and one connection at a time.