The last 2 months have been challenging in different ways for most people.
As an appraiser, I’ve had to navigate through the real estate market, analyzing the data in both a pre and post COVID market. In the beginning, it was too difficult to say what, if any, impact the virus would have. After 2 months of data, here are some of my observations.
Watch active listings and pending sales.
This tells us what the market is “currently” doing, while a sale is a historic event. A percentage of closed sales went into contract before the COVID crisis and may not have be an indicator of the future. Most data I ran for my assignments did not show any significant changes in prices overall when comparing pending sales/active listings vs. closed sales. Volume, days on market, etc. categories may have shown some changes.
Confirm if a low sales price is indeed the market or an anomaly.
I did observe a couple anomalies on purchases early on with some contract prices far below market trends.I spoke to the agents to determine why. One was due to seller who was honestly uncertain of the COVID impact on the market and wanted to sell asap to move on. Now if this became the norm and a majority of the comps were selling at this lower price range, that would suggest that the market adjusted and the new market range. But I didn’t observe that.
When looking at data from March until May 2020, don’t compare the data in this period to the data from the few months before (ex. Jan-Feb 2020). Go back and compare to the same period in 2019. Real Estate can be seasonal and seeing what impact COVID may have is best to look at the same period the year before especially during this spring period. Overall, many areas showed total volume down due to listings being placed on hold and/or withdrawn/cancelled, but was seemingly offset by a percentage of buyers seemingly sidelined due to shelter in place guidelines. If we have a shift with more listings and buyers remaining sidelined, then a shift in prices may be more likely.
Recently, pending sales are picking up.
Over the past month, I’ve seen many markets increase in pending sales. Some buyers may be bargain hunting and looking for a good deal. Other buyers or sellers have just been on the sidelines waiting and comfortable moving forward now. It will be interesting to see if the summer becomes a delayed spring market. This will be something to watch.
As we progress back to normalcy, we must remember that data can shift at any given time with a setback in the economy, COVID, and other external factors not yet known. There is a psychology factor as well. We are in new unprecedented times currently and going forward, some of our prior normal will be shifted. As real estate professionals, we have to be willing to adapt in this market.
Bryan Lynch Certified Real Estate Appraiser
What are we seeing?
The team is busy helping clients list and purchase homes. While we had a brief lull at the beginning of the Covid-19 shutdown, real estate activity has been robust for us, with new listings coming on market and buyers interested in finding homes in Western Nevada County.
Don’t hesitate to call us for evaluations of your home’s value or to tour homes on the market you have interest in.
We are here for you, and Alisa always answers her cell phone, 530-559-4871.
The Chart below shows Active and Pending listing in an upward trend. This is the MetroList MLS data that covers several counties contiguous to, and including Nevada County.
Prospector MLS Residential Statistics From March 18th to May 20th.
The MetroList team continues to monitor its systems and real estate data as our region, state and country begin to reopen. The latest Prospector MLS statistics are telling us the real estate market has started to rebound in the areas served by MetroList. As illustrated in the chart below, Active and Pending Residential Listings have begun to climb upward. These two indicators (Active and Pending) tends to bode well as showing guidelines have been developed to allow real estate brokers and agents to show properties. Click here to download the chart in PDF format.
Planting Seeds! Spring Is Sprung – Time to Get Busy Outside…
From Our Friends At The Sierra Club Magazine-
As an urban farmer for the past 20 years, I have seen interest in urban farming wax and wane. During economic good times, it’s often treated as a novelty—“Oh look, this lady has goats in her backyard. How cute!” During, say, a recession or a pandemic, though, the thought process shifts: “Look, this lady has goats in her backyard. Let’s get some too!”
Going to the grocery store in the time of COVID-19 feels like an act of desperation. What if you could cut down on hours spent braving masked lines and spend more time traipsing through your own safe backyard to pick some kale for dinner? I’ve always found that growing my own food feels liberating, but these days, it feels urgent.
Much to my chagrin, over the course of good economic years, I got rid of my rabbits, then my goats, then my chickens, and finally, two years ago, my garden. When I moved into a North Oakland duplex with a concrete driveway and wild backyard, I didn’t even try to grow stuff at my new house. I figured I could just buy eggs and vegetables.
Then the coronavirus hit
Sheltering in place, I could suddenly see all the possibilities around me for gardening; it rekindled that spark to grow my own food again. Following are nine ways to get your COVID-19 victory garden off the ground.
Watch the sunlight
Your most important consideration? How many hours of direct sunlight your garden will get. To get a good yield from tomatoes, kale, zucchini, eggplants, peppers, and potatoes, you will need at least six hours of direct sun on your plants. Firing up my new COVID garden, I spent a few days taking note of where the longest stretches of sunlight hit the driveway. Then I placed raised beds—horse stock tanks, drilled with holes on the bottom and filled with potting soil—in those areas.
Some crops don’t mind fewer hours of sunlight: lettuce, herbs like parsley and mint, spinach, and beets greens. But these plants still require at least four hours of sunlight. So I planted a few stock tanks with lettuce and herbs in a shadier corner of my yard.
My point is, before you dig or place raised beds, watch the sun move across your property—and this includes porches, balconies, and windowsills—for a few days. If there’s a sunny spot, think about how you can plant something there.
Expand your vegetable bed options
If you have a backyard with plentiful sun, and you know the soil is free of lead, I recommend you start in-ground beds—it’s how we tamed our wild backyard. I took pieces of wood and staked each corner to make three three-foot-wide, 10-foot-long beds. Then I dug into the bed-to-be, turning over soil and pulling out weeds and other debris so that the bed was simply fluffy-looking soil. Then I added three to four inches of finished compost to each bed and worked it into the bed with a broadfork. My soil looked pretty dark and rich, with plenty of earthworms—a good sign. But if your soil is sandy or pale, you will need to add more compost.
Lead in soil is one of the biggest problems facing urban agriculture—leafy greens and root crops uptake heavy metals in the soil into their tissues, so if you grow these vegetables in heavily leaded soil, you may be eating lead in your salad. Currently, the soil labs that test for heavy metals are closed, so if you haven’t tested your soil and want to grow leafy greens and roof crops, you are better off building raised container beds.
Growing in large containers:
If tilling up a backyard isn’t possible, there are other options for making beds. Be sure they’re at least 18 inches tall (deep-rooted crops like tomatoes need that much space) and use a mix of compost and potting soil that has good drainage. If you build beds out of lumber, use two-inch-wide solid wood, redwood if you want them to last. Another quicker option is to use stock tanks. The best ones for planting are made of galvanized metal, four to six feet long and three feet deep. Be sure to drill drainage holes at the bottom of these with a 3/8 drill bit. Add sand, rocks, or busted up pottery to the bottom to aid drainage. If stock tanks are sold out in your region, get a few galvanized metal trash cans. One trash can is great for growing one full-size tomato plant, four kale plants, or a medley of herbs. When gathered together, the trash cans can even look beautiful. Oscar-the-Grouch chic!
On windowsills, you can grow herbs like cilantro, mint, bunching onions, and basil in pots. Your pot size will be dictated by your windowsill size; most sills can hold a four-inch pot. Choose pots with drainage holes, and fill with potting soil. (I’ve also seen people use those red plastic beer cups to great effect, with a hole stabbed in the bottom.) Be sure to put a drip catcher under your pot. If your windowsill is especially hot, you might need to water daily. Snip the herbs as they grow. Another option is to set up a table at a south-facing window and arrange plants to grow there.
On balconies, you can use larger-sized containers. You can usually find free five- or 15-gallon black plastic nursery containers. If beauty is important to you, used glazed pots. Half wine barrels are also rustic and cute. People tend to want to crowd lots of plants into one container, but for a five-gallon pot, plant only one cherry tomato, or three herb plants, or one zucchini. These will need to be watered regularly—during a hot summer, that means at least every other day.
Grow what gives a good yield
To get the most nutrition out of your garden beds, I recommend growing greens, lettuces, herbs, and bunching onions all year round. These crops allow for multiple harvests over time and can be planted from seed. If you have extra room and loose soil, plant carrot and beet seeds. In the summer, the most productive vegetables are tomatoes, zucchini, and pole beans. For a family of four, I would suggest planting at least three tomato plants—one cherry, one a “canner” like Roma or early girls, one beefsteak or another slicer for eating fresh on salads. That same family would do well to have two zucchini plants and two cucumber plants. With beans you’ll want to “succession plant”—plant first seeds April 30, another patch May 15, another row May 30, and so on, so you’ll have beans to harvest all summer long. Don’t bother with garlic, corn (unless culturally significant), onions, leeks, or cabbages. These tend to take a long time to grow and are readily available at the store. If you have extra space, try growing pumpkins and winter squash.
To reap calories and a sense of fullness during these challenging times, go for potatoes. You can just use store-bought ones: cut into halves or quarters and wait for five days until the wetness calluses over. Then plant into trenches and cover shallowly. Continue to mound soil around the plant as it sprouts up. I’ve even planted potatoes in stacks of milk crates lined with newspaper and covered with potting soil. The potato plant grows out of the holes in the milk crate and makes a nest of potatoes in the milk crate. Not huge yields, but something.
If your goal is to eat more fruit this pandemic, you’re better off planting berry bushes, not fruit trees. Raspberries and strawberries planted right now will give you quite a few berries by the fall. But choose wisely—blueberries are usually a disappointment in terms of yield and require tons of water. Fruit trees won’t provide fruit for the first three years, but in the event that pandemics become a regular thing, and/or food scarcity increases over the next few years, it might be a smart idea to plant a few fruiting trees.
Get adventurous with seed variety
Thanks to a sudden surge in veggie gardening, seeds are already getting difficult to secure—a number of seed companies are scrambling to meet demand. Be patient; they will get you your seeds eventually. And pro tip: Don’t be picky when you order. Try purple pole beans if they don’t have Kentucky wonders. If they’re out of standard-shape zucchini seeds, go for the pattypan zucchini. Also, I have noticed that Asian vegetables tend to have better germination; plus they simply grow faster. Try Chinese cabbage, bok choy, or gunsho choi sum, an amazing-tasting Asian broccoli.
Also, many regional seed banks are stepping up and getting seeds into the communities they serve. Look into your local seed bank for a possible seed hook up.
Buy starts for warm-season crops
I like to buy starts for things like tomatoes, peppers, and eggplants. These are hot-weather crops that need to be started in a greenhouse to really thrive. Luckily, most areas have local plant propagators who sell to hardware stores, farmers’ markets, and nurseries. You are better off planting seeds for crops like beans, peas, squash, and cucumbers directly into the ground.
Know that seed-saving is advanced
Seed-saving, while amazing, takes a lot of time, and takes up garden space too. The original plant must be an open-pollinated variety—you won’t have success growing crops from seed from hybrid plants. But there are some easy crops to save seed from: cilantro, parsley, peas, and beans. If you’ve got an open-pollinated variety of tomatoes (most heirlooms are), you can save seed from them in the fall.
Don’t skip the flowers
Given the times, we might be inclined to skip the flowers and solely grow edibles. But I would argue that flowers are just as important as food crops. First of all, they provide food for our pollinators—and since we need these insects to pollinate our edible crops, why not entice them into your garden? Top pollinator attractors include borage, sunflowers, and lacy phacelia. Second, some flowers act as companion plants—marigolds, for example, ward off nasty nematodes in the roots of tomato plants.
Finally, beauty is important for our mental health
So plant some cosmos or sweet pea seeds, sunflowers, or bachelor buttons this spring. A simple bouquet of home-grown flowers on your kitchen table is a reminder that the earth loves us and that we are of this earth. In these trying times, this might be the most important truth to keep in mind.
As always, Johnson’s Sierra Lifestyle Team is here for you
Our web site is full of information for you whether you are looking to buy real estate, sell real estate or looking for information about the community, https://sierralifestyleteam.com/.
TAKE ADVANTAGE OF FREE RESIDENTIAL GREEN WASTE DISPOSAL
The 2020 Free Residential Green Waste Event is scheduled for May 17 – June 27, 2020.
The COVID-19 pandemic has required stay-at-home orders, but we can still prepare for wildfire. Now is the time for residents to spend time improving defensible space around homes and property lines. The Fire Safe Council of Nevada County, and the County of Nevada Office of Emergency Services are committed to the health and safety of the residents of Nevada County. We’ve partnered to dramatically expand the 2020 Free Residential Green Waste Event to not only reduce the risk of wildfire, but also to protect those most vulnerable to COVID-19. FREE CHIPS FRIDAYS & SATURDAYS at RISE GOLD & PENN VALLEY RODEO GROUNDS To stretch our funding as far as possible, we’re chipping and grinding collected waste, and offering that material on Fridays and Saturdays to the public from Rise Gold and Penn Valley Rodeo Grounds sites only. While this material cannot be placed within the first 30 ft. of your home, it is still useful in weed suppression, moisture retention, soil enrichment and erosion control. Please note that to reduce the spread of invasive species, we cannot accept any loads with blackberry, Scotch broom, or poison oak. These items may be taken to the Waste Management Transfer Station or to the Tahoe Truckee Sierrra Disposal site. Root balls, large diameter limbs, and trash cannot be accepted, either. CONVENIENT DROP SITES SUNDAY-TUESDAY The Western Nevada County drop sites will be open from 9am – 3pm Sunday – Tuesday from May 17 – June 27 at the following locations: Rise Gold, Grass Valley 12625 Brunswick Road, Grass Valley, CA Penn Valley Rodeo Grounds: 10531 Spenceville Rd, Grass Valley, CA NID Alta Sierrra Reservoir Site12057 Francis Drive, Grass Valley, CA We are grateful to these organizations, and to the Alta Sierra Property Owners Association, for their generosity and commitment to the safety and well-being of the community! VOLUNTEER SAFELY Measures are being taken to ensure the collection of green waste is “no-contact.” We will offer specialized training for staff and volunteers and will prepare collection sites to ensure social distancing for the safety of the residents who participate. Volunteers interested in directing traffic and screening materials can sign up for any of our three sites. In order to reduce the number of people on site, please consider volunteering for multiple days of a weekend. Family groups are also encouraged to volunteer together. Click to volunteer in Alta Sierra Click to volunteer in Penn Valley Click to volunteer in Grass Valley Click to volunteer in Truckee (TBD) For any questions regarding our 2020 Free Residential Green Waste event, please contact the Fire Safe Council’s Programs Manager, Julie Siegenthaler at (530) 272-1122 x 120, or via email email@example.com.
FREE GREEN WASTE DISPOSAL FOR TRUCKEE RESIDENTS
For Town of Truckee residents 6-yards of free green waste disposal is available at Tahoe Truckee Sierra Disposalduring the following dates and times: If material is transported in bags, the bags must be emptied on site by the hauler. To facilitate unloading, position a tarp on the bottom of the truck bed or trailer before loading the material. Don’t forget to cover the load for safe hauling.
8 a.m.-4 p.m. May 1– October 31 Monday – Saturday
Tahoe Truckee Sierra Disposal–Currently closed due to COVID-19 Hwy 89 & Cabin Creek Rd. Truckee, CA 96161 (530) 583-7800
To take advantage of the free drop-off, residents are required to bring proof of residency.
ADDITIONAL FEE SERVICES
Waste Management Drop-Off Take green waste to local disposal vendors year-round. Standard disposal rates apply. McCourtney Road Transfer–Currently, open to the public by appointment only. 14741 Wolf Mountain Rd. Grass Valley, CA (530) 274-0120 Wednesday – Sunday, 8:00am-3:30pm-
November 2018 homes for sale was at 549 vs November 2019 with 477 homes for sale in Nevada County, so a 13% decline in inventory. Solds were 106 homes vs 137 in 2019, an increase of 30%. Pendings were also up from 88 to 111.
Average price per square foot holding stable at about $234 per square foot.
Days On Market blipped up a tad from 61 days to 71 days.
The average price of homes sold up 10% from $449,000 to $499,000.
What explains much of this is lower inventory. 5.2 Months November 2018 to 3.5 months in November 2019.
What does mean to you? Great time to sell as competition is low!
10 Home Features That Are Most In Demand
What features do homebuyers look for?
January 6, 2020
A back porch or deck, newly renovated kitchen, and hardwood flooring are among the top home features house hunters say they want most, according to a new survey by Porch.com, a home remodeling site. Further, buyers are willing to pay between $2,500 and $4,500 more for a home with these features, shows the survey of more than 980 recent home shoppers.
Consumers are embracing outdoor space, as a back porch or deck was the feature Americans most wanted in their home, according to the survey. Some buyers are willing to sacrifice square footage for greater access to outdoor space, Porch.com researchers note.
Most Important Features
Now This from our friends at Rancho Gordo. Looks super yummy & super healthy. Great way to start the new year!
A Resolution I Can Live With!
My resolution: A new year, a new plan to eat better, and lots of ideas to make this my reality. That’s enough for me. Nothing more!
Since it’s January, I was going to write about all the health benefits of eating our products, beans in particular. But I got bored. You can Google this stuff. Of course, beans are healthy, blah blah blah.
I posted this image on our Instagram account. I started to write about how nutritious beans are but again, yawn. Instead, I posted: “Good salads needn’t be punishment. My salad trend is crunchy in these days of dubious lettuce. Midnight black beans, fennel, carrot, radish, celery, onion, oregano Indio, olive oil, lemon juice.” It ended up being our most popular post ever.
I hope 2020 ends up being a good year for all of us. So much seems out of control. Chopping vegetables and cooking good beans feels like we’re in the driver’s seat.
A Wonderful opportunity to help our less fortunate neighbors!
Sierra Lifestyle Team loves to give back to our community and you can help
There are many reasons we love living in Nevada County. One of those is the opportunity to give back to our community. It’s a documented fact that we have more non-profits in Nevada County than in any other county in the state of California. We love to participate, in conjunction with Community Beyond Violence (you may know it by its older moniker, DVSAC), in the Angel Tree program. CBV assists women in crises, and their children, with medical care, housing assistance and a number of other needs. We will again host an Angel Tree this Christmas season. We invite you to participate with us. Beginning December 1, we will have our Angel Tree up in our office at 10015 Alta Sierra Drive, Suite #5. You can come into our office and pull tags from our tree that identify the ages and wants of women and children, buy and return gifts back to our office wrapped if possible. We will make sure the gifts are delivered to CBV to get them to the recipients in time for Christmas.
To Give Is Angelic!
Thinking Of A Remodeling Project?
Which Projects Make Sense In Terms of Recovering Your Costs?
Most remodel projects deliver a percentage of your cost at the sale of your house. Guess what project delivers MORE than 100%. A new GARAGE DOOR. Who knew? The folks that put together the Cost vs Value report know. The site compares average costs for 22 projects with the value they retain at resale. Access the link below. It is structured by area of the country (look at Pacific for 2019 numbers in our area), and by type of project. We think you’ll find it useful.
Michael Graydon & Nikole Herriott for The New York Times. Prop Stylist: Amy Elise Wilson.
For those who want to let the side dishes do the talking, this is the bird for you. Delightfully simple, it’s dry-brined (meaning highly seasoned) with only salt, pepper, some thyme and a little brown sugar, which helps with that golden-brown skin. It’s roasted on a sheet pan, and cut-up onions, garlic, lemon and herbs are scattered in and around the turkey to cook at the same time. They’re excellent served alongside the turkey, and are instrumental in flavoring the sheet-pan gravy.
3cups Cheater’s Turkey Stock (see recipe), or low-sodium chicken, turkey or vegetable broth, plus more as needed
6tablespoons unsalted butter
½cup all-purpose flour
2tablespoons low-sodium soy sauce, plus more to taste
2tablespoons apple cider vinegar or white wine vinegar, plus more to taste
Kosher salt and freshly ground black pepper
Prepare the turkey: Strip the leaves from 4 sprigs of thyme, and coarsely chop the leaves. Place in a medium bowl along with salt, brown sugar and pepper; mix to blend well.
Place the turkey on a rimmed baking sheet lined with a wire rack. (If you do not own a wire rack, just place the turkey directly on the baking sheet.) Make sure the giblets (the bagged heart, kidneys and liver, and the neck) are removed from the cavity. Using paper towels, pat the turkey dry on all sides. Sprinkle with the salt mixture, making sure to distribute the seasoning evenly to all the bits and parts.
Refrigerate turkey, uncovered, for 8 to 24 hours — the longer, the better.
Heat oven to 325 degrees.
Remove turkey from the fridge, and transfer it to another clean rimmed baking sheet (discard any liquid that has accumulated on the first baking sheet). Stuff turkey with remaining bunch of thyme, a few of the quartered onions and half of the lemons and garlic. Scatter remaining onion quarters, lemons and garlic around the turkey.
Combine olive oil and 6 tablespoons butter in a small pot over medium heat until butter is melted. Pour half of the mixture over the turkey and onions. Toss the onions lightly to evenly coat; season everything with salt and pepper.
Roast, rotating the baking sheet every hour or so, until the turkey has reached 160 degrees when a thermometer is inserted in the deepest part of the thigh, 2 1/2 to 3 hours. The turkey will be cooked through and tender, and the skin will be brown, but you can and should get it browner.
Increase temperature to 425 degrees. Pour remaining butter mixture over the turkey (warm it slightly if solidified) and continue to cook until the internal temperature reaches 165 degrees and the skin is very deeply browned all over, 20 to 25 minutes. It’s O.K. if the internal temperature is just shy of 165 degrees, it will come to temperature as it rests. (If you find the skin is browning too quickly, especially on the top at the breast, feel free to place a sheet of foil over the breast.)
Remove turkey from the oven and let rest on the baking sheet for 30 minutes (and upward of 45 minutes). Tip the turkey, cavity-side down, making sure the aromatics stay inside the cavity and letting any juices run out onto the rimmed baking sheet. (This is what we will use to make our gravy.)
Transfer the roasted onions, lemons and garlic to another dish and set aside. Transfer the turkey to a cutting board and let it continue to rest while you make the gravy.
Make the gravy: Pour about 1 cup Cheater’s Turkey Stock or chicken broth onto the baking sheet. Using a spatula (a fish spatula is great for this), scrape up the bits from the turkey drippings, just like you’re deglazing a skillet after searing a piece of meat.
Carefully pour the contents of the baking sheet into a large measuring cup or other spouted vessel. Add remaining stock until you have 4 cups of liquid; you may need more or less stock depending on how juicy the bird was.
Melt 6 tablespoons butter in a medium pot over medium heat. Add flour and cook, whisking constantly, until flour is sizzling furiously and well toasted, about the color of a graham cracker, 4 to 6 minutes. (The mixture will be thick at first but will thin as the flour cooks.)
Slowly whisk in fortified stock mixture, about 1/2 cup at a time, letting it bubble, thicken and incorporate completely between additions until all of it has been added.
Add soy sauce and vinegar, and season with salt and pepper. Continue simmering until gravy is at your desired viscosity and the flavors have all melded together, 5 to 8 minutes. Add more soy sauce if you feel like it needs more depth of flavor, vinegar if you want more acidity, and salt and pepper for seasoning. Remove from heat and set aside until ready to serve.
To serve, carve the turkey and arrange on a large platter (or two of your largest plates) with the onions, lemons and garlic. Reheat the gravy until it’s very hot and transfer to two gravy boats (glass measuring cups or coffee mugs work well if you do not own a gravy boat) and serve alongside.