It will come as no surprise to market watchers, and especially buyers, that lack of inventory in Nevada County continues. We see conditions nationally mirror Nevada County. Numbers are consistent with previous months. 359 houses for sale March 2020 vs 166 houses for sale March 2021, 53.8% lower year to year. Houses sold are up 21.5%, 156 Mar last year, 123 houses sold this January.
Inventory reduction is from 2.9 months of inventory last January to 1.2 months of inventory this January, down 58,2%. A VERY, VERY STRONG SELLER’S MARKET continues, especially considering Nevada County’s attractiveness as one of the premier work-from-home communities.
The average SOLD price per square foot is up 21.9% year to year ($236 vs $293). Average price sold is up 14.6%, from $472,000 to $608,000 up 28.5%. Higher list prices continue, driven by lack of inventory.
Nevada County continues to be strongly attractive to buyers looking for safer havens, especially coupled with the myriad lifestyle opportunities and community connections the foothills offer. Days on market has fallen 24%, from 62 days last March to 54 days in March this year. Buyers are energized to immediately jump on good, well-priced houses especially given our current low inventory environment.
Buyer activity continues to be robust, with multiple offers often over ask.
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 (almost) always answers her cell phone, 530-559-4871.
Hungry? Here’s some essence of Spring!
Herbed Spring Salad With Egg and Walnuts
By David Tanis
- YIELD4 servings
- TIME20 minutes
David Malosh for The New York Times. Food Stylist: Simon Andrews.
This bright, herby, fresh-tasting salad makes a very nice accompaniment to a pan-fried breaded pork chop. Cooked beets (preferably golden) thinly sliced radishes, celery and turnips are dressed, then tossed with a mixture of zesty salad greens — use a combination of watercress, dandelion, curly endive, escarole, radicchio, mizuna, spinach, or red sorrel leaves. The components can be prepared in advance, but wait until the last minute before dressing and serving.
Featured in: A Stirring Spring Menu, Fit For A Celebration.
FOR THE VINAIGRETTE:
- 2 tablespoons finely diced shallot
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar or sherry vinegar
- 3 tablespoons lemon juice, plus more to taste
- ½ teaspoon grated garlic (from 2 small cloves)
- Kosher salt and black pepper
- ¼ cup walnut oil or extra-virgin olive oil
FOR THE SALAD:
- 6 ounces/4 cups lightly packed watercress or, preferably, a mixture of zesty salad greens
- 3 medium golden beets, cooked, peeled and cut in wedges
- ½ cup thinly sliced red radish (6 to 8 medium radishes)
- ½ cup thinly sliced turnip (or use small kohlrabi or watermelon radish)
- ½ cup thinly sliced celery heart, plus tender leaves (from the center of 1 celery head)
- Kosher salt and black pepper
- 2 tablespoons roughly chopped dill
- 2 tablespoons tarragon leaves
- 4 (7-minute) boiled eggs
- 1 cup toasted walnut halves