4330 Garden Bar Road
Lincoln, CA 95648
916-747-0988 (ask for Lou)
Sales: Please phone for citrus availability and appointments – we ship.
Products: 12 varieties of mandarins make for mandarin availability from November through June (or even as early as October some years, depending on the weather). 23 other citrus varieties provide citrus fruits year-round including kumquats, limes, lemons, pomelo, grapefruits, tangelos, oranges (12 kinds) and even Buddha’s Hand (AKA fingered citron)
Hours: Call for appointment. We ship mandarins.
Products: Satsuma Mandarins and other as listed: blood oranges, quince, figs, Key limes, Fuyu persimmons, Bearss limes, Eureka lemons, Meyer lemons, Cara Cara oranges, pomegranates, clementines, and Oro Blanco Pommelo.
Burgeson Family Farm is a small family farm on a beautiful sunny hilltop below Indian Hill Road in Newcastle. The property has excellent soil and a warm microclimate so the Burgesons often experiment with growing foods not typically grown in our area, such as unusual citrus and semitropicals. They practice sustainable farming methods in the care of their their land, and all the farm work is done by Adrian, Dayna and their son Evan. Dayna is a Registered Dietitian who spent her career promoting healthy eating with the University of California. Adrian is a retired elementary school teacher who taught hundreds of children the benefits of gardening through his yearly school garden projects. Evan is now an avid gardener and cook, so the love for farming may be hereditary. Please call to arrange farm tours or to purchase products in season. For more information, recipe ideas and more check the farm website.
Sales: On-farm November through February 8 AM to 5PM daily and wholesale, Tours and bus parking available, picnic area
Products: Satsuma and Clementine mandarins, navel oranges, Eureka and Meyers lemons, Marsh grapefruit, Hachya and Fuyu persimmons, Valencia oranges in July.
Sales: On-farm and farmers’ markets.
Hours: June – September, 9 am to 6 pm, 7 days a week, September – May please call for hours.
Products: Within our family orchard, Twin Peaks Orchards, we now have a certified organic farm. Owned and operated by the fourth generation of the Twin Peaks family, Orchard Delights was certified organic by CCOF in 2011. We offer tree ripe Peaches, Nectarines, Plums, Prunes, Cherries, Apricots, Blackberries, Pomegranates, Persimmons, Navel Oranges and Pink Grapefruit.
Sales: On-farm fruit stand
Hours: Tuesday — Sunday
Products: A family farm and produce stand since 1911. Summer crops include loquats, peaches, plums, pluots, apricots, figs, mulberries, blackberries, grapes, Asian pears, tomatoes, squash and cucumbers. Fall brings on a variety of persimmons including Fuyu, Hachiya, Maru, Chocolate, Vodka and hoshigaki hand dried persimmons. People are welcome to drop in or arrange for a tour. Other fall crops are jujube, pears, apples, quince, pomegranates, mandarins, oranges, and lemons. Please check our web site for an up-to-date list of products and activities: www.otoworchard.com or just give us a call.
2044 Sisley Rd
Penryn, CA 95663
Sales: Customers can come by and pick up pre-orders by appointment only. We also wholesale to other farmers and we offer on-line ordering and local delivery.
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Products: Satsuma mandarins, Apples, Fuyu and Hachiya Persimmons, Grapefruit, Oranges, and Tangelos.
About Us: We are a small family run farm located in the Sierra Foothills where we are located on the Mandarin Trail. Our Satsuma mandarins are not certified organic, however we do not use chemical sprays in our orchard. We use natural pest control when necessary and good old fashioned chicken fertilizer on our trees. We also grow persimmons, both Fuyu and Hachiya varieties, as well as apples, grapefruit, oranges, and a limited number of tangelos.
Sales: On-farm, Farmers’ Markets, we ship mandarins
Hours: Please call for hours or appointment.
Products: Heritage Mandarins, Navel Oranges, Tangerines, Grapefruit, Minneolas, Valencia Oranges, Meyer Lemons, Blood Oranges, Persimmons, Heirloom Tomatoes, Cherry Tomatoes, Hybrid Tomatoes, Basil, Cucumbers, Summer and Winter Squash, Pumpkins, Soft Skinned Melons, Mixed Cut Flowers, Cut Sunflowers, Cut Fragrant Garden Roses.
Find us at: Old Town Auburn Farmers’ Market and Fountains Farmers’ Market in Roseville by Whole Foods.
Mandarins available at Echo Valley Feed during Mandarin Season.
Some Wholesale welcome.
About Us: Steve and Lisa Pilz run the farm, which Steve’s Grandfather, Edmund Pilz, began. Ed began farming in 1927. He farmed many farms in this area. His favorite being Hillcrest. He chose this site as his home. Our farm sits on a beautiful hillside overlooking the Loomis Basin in the rolling hills of Placer County. On clear days you can see Mount Diablo to the Southwest! Hillcrest has seen many varieties of fruit trees come and go since 1927. The mandarin trees that Ed budded and planted back in the late 50’s still exist. About 7 acres of vegetables and flowers are also grown on our farm.
Recipe by Courtney McDonald
For the lamb:
-1 bone-in or boneless leg of lamb (3-5 lbs)
(you could also use a rack, loin or loin chops for this recipe if you prefer – adjust cooking time accordingly)
-1/2 cup extra-virgin olive oil
-4 sprigs fresh rosemary
-1 orange, sliced into ¼ inch rounds
-6 cloves garlic, thinly sliced
Marinate the lamb a day ahead: Place the leg of lamb in a large bowl. Add the ½ cup olive oil, rosemary sprigs, orange slices and garlic. Toss to coat the lamb, cover with plastic wrap and refrigerate overnight.
Preheat oven to 375 degrees F. Remove the leg of lamb from the marinade and place on a rack in a small roasting pan. Put the orange slices and rosemary in the roasting pan as well, and pour the olive oil from the marinade over the leg of lamb. Season the meat generously with salt and pepper. Roast in the preheated oven to desired doneness (internal temperature of 135 degrees for medium). This could take from 45 min-2 hours, depending on your liking. Once lamb is cooked, remove from the roasting pan and set aside to rest for 15-20 minutes before slicing.
-2 lbs. ripe red tomatoes, cut into 1 inch chunks
-6 Tbsp. olive oil
-1 lb. eggplant, diced into 1 inch pieces
-2 large white or yellow onions, chopped
-8 cloves garlic, peeled and crushed
-2 sweet peppers, diced into large chunks
-1 lb. zucchini, yellow squash, or combination,
cut into 1 inch chunks
-2 Tbsp fresh thyme leaves
-juice of 1 lemon
-salt and pepper, to taste
Preheat oven to 350 degrees. Place tomatoes and juices on a rimmed baking sheet, drizzle with 2 tablespoons oil and bake until thickened, 30 minutes, stirring every 10 minutes. While the tomatoes are cooking, toss eggplant with 1 1/2 teaspoons salt. Let sit 20 minutes, then squeeze out excess liquid and discard. In a large Dutch oven or heavy pot, heat 4 tablespoons olive oil over medium heat. Add onion and cook, stirring occasionally, until translucent, 5 minutes. Add garlic and cook until onions and garlic are soft, about 5 minutes. Add peppers and cook, stirring, until crisp-tender, 4 minutes. Season with salt and pepper. Add tomatoes, eggplant, zucchini and/or squash, and thyme to pot. Cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium-low, partially cover, and cook at a gentle simmer until vegetable are tender but not mushy, 15 minutes. Season to taste with lemon juice, salt, and pepper. Serve as accompaniment to roast leg of lamb.
Products: Mandarins, limes, lemons (Meyer, Eureka, and Santa Teresa), oranges (Blood, Navel and Valencia), kumquats, grapefruit and pomegranates. Marinades, dressings, vinaigrettes and spreads produced from citrus that we grow.
Sales: Open 9 to 5 p.m., daily