A rotating group of a dozen interns keeps this farm stand stocked year-round, although a water shortage has slowed spring planting. The interns spend three months on the farm, living communally and learning from farm owner Bob Cannard, a longtime produce supplier for Chez Panisse. The 140-acre parcel encompasses 60 acres of fruit trees, with another 20 to 40 acres in berries and vegetables. In late spring, the bins are likely to hold lettuces, leeks, radishes, artichokes, kale, chard and perhaps some lingering citrus. Fava beans should follow in mid-May, with heirloom tomatoes, raspberries and boysenberries at the height of summer. Siblings Wayne and Lee James are known for their fresh and dried chiles and chile products, but they grow and preserve a wide variety of other produce on 20 acres. The late-spring farm stand should have strawberries, cabbage, broccoli, cauliflower, green garlic, fava beans, spring onions and root crops such as beets and carrots. In a commercial kitchen, they transform surplus produce into enchilada sauce, salsa, gumbo cilantro pesto and other prepared foods.