Sales: On-farm, and at Blue Goose and Larry’s Produce.
Hours: 8:00 a.m. to 7:00 p.m. every day
Tours: Yes, in September
Products: Cherries, apricots, peaches, plums, pluots, Bartlett pears, Yallie pears, Asian Pears, apples, raspberries, blackberries, pies, sugar-free pies, cookies, turnovers, muffins, assorted fresh produce, jams & jellies, honey, syrups, dressings, pickled products, dried fruit, nuts, almonds, apple juice, apple sauce, caramel apples & more…
Sales: Open daily Nov. 10, 2018 – Jan. 15, 2019 from 9:00 – 5:00. We ship nationwide, UPS and Priority Flat Rate. Corporate & Gift Boxes on request. Shipping ends Dec. 14.
Products: Mandarins, persimmons, jams & jelly, BBQ sauces, honey, walnuts.
AUBURN, CA December 1, 2015 – Placer County Vintners Association and Placer County Wine Trail members host the 6th annual Holidays in the Hills event to benefit the Marine Toys for Tots Foundation. During the first weekend of December, twenty Placer County wineries will offer tastings of award-winning, PlacerGROWN wines to those who donate an unwrapped toy to be distributed via the foundation to a child in need.
“Our crop-to-tabletop lifestyle extends beyond providing farm-fresh ingredients to the family dinner table,” said PlacerGROWN Executive Director Carol Arnold. “Our overall goal is to contribute to the success of a stronger and healthier community, and the holiday season is the perfect time for a heartwarming effort such as this.”
For the past six years, participating wineries have helped establish Holidays in the Hills as one of the most successful Toys for Tots events in Placer County. The respected community of local wine growers has demonstrated its generosity each year by offering free admission and wine tastings with the donation of a new, unwrapped child’s toy valued at ten dollars or more.
“Our generous community always shows its support by making Holidays in the Hills one of the highest donation events for Marine Toys for Tots Foundation every year,” said Placer County Agricultural Commissioner Josh Huntsinger. “It’s inspiring to see the turnout and know that each person who participates also represents a child’s holiday wish coming true.”
This year’s event takes place on December 5 and 6, with participating wineries open from 11 a.m. until 5 p.m. both days. Event attendees can meet with winemakers, vintners and other wine enthusiasts to taste artisan varietals and support less fortunate children in the area. Guests will be able to savor hors d’oeuvres, live music and winery tours while also enjoying unique activities at each of the participating venues.
For a complete list of participating wineries, venue details and directions, please visit PlacerWine.com. To reserve a PlacerGROWN media pass for complimentary entrance to the event, please contact Brenda Forman at firstname.lastname@example.org.
Makes 1 tart
-2 large eggs, lightly beaten
-3/4 cup sugar
-1 Tbsp. heavy cream
-¾ cup buttermilk
-4 Tbsp. melted butter
-1 ½ Tbsp. fresh mandarin juice
-1 Tbsp fresh lemon juice
-zest of 1 mandarin
-3 Tbsp. all-purpose flour
-1 prebaked sweet tart crust (recipe below)
-1/4 cup sweetened whipped cream
Preheat oven to 300 degrees F. In a mixing bowl, whisk together the eggs, sugar, cream, buttermilk, and melted butter. Slowly whisk in the mandarin and lemon juice, zest and flour. Whisk until all lumps of flour have disappeared. Carefully pour buttermilk mixture into the prebaked tart shell. Place onto a baking sheet and bake in the preheated oven until tart is just set (when gently tapped the center should no longer jiggle), about 35-45 minutes. Allow to cool to room temperature, then slice into wedges. To serve, top with whipped cream and garnish with a sprig of fresh mint, if desired. Wrap leftover tart in plastic and store in the refrigerator.
Flakey Tart Dough
Makes 2 tart crusts
-2 1/2 cups all-purpose flour
-1 teaspoon sugar
-1 teaspoon salt
-12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch pieces
-5 tablespoons cold lard or shortening, cut into pieces
In the bowl of a food processor, combine the flour, sugar, and salt. Pulse to combine. Add the butter and shortening, and pulse until the mixture forms little balls, and no chunks of butter or shortening remain, 5 to 10 times. Do not over process.
Transfer to a large bowl. Sprinkle with 1 tablespoon of the ice water. Repeat 3 times more. Using your hands or a wooden spoon, stir the mixture until it just begins to come together as a dough. If necessary, add more water, 1 tablespoon at a time.
Divide the dough into 2 disks. Wrap in plastic wrap, and refrigerate for at least 30 minutes. Preheat oven to 400.
Once dough is chilled, roll each ball out into an even circle. Carefully lay into tart pan and prick all over with a fork. Quickly chill for another minute in the freezer.
Blind bake the tart shells by cutting a piece of foil to cover and filling the tart crust with dry beans or pie weights. Bake in the preheated oven until golden, about 15-20 minutes. Cool completely before adding any filling.
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.
AUBURN, Calif., December 3, 2014—Mandarin season is one of the tastiest parts of winter in Northern California, and this year’s crop is no exception. The first and third weekends of December, the Mountain Mandarin Growers’ Association (MMGA) invites visitors to its ranches for Orchard Days, a free two-weekend event celebrating mandarins with freshly-picked fruit, mandarin products, wine tasting, crafters and family fun.
Mandarin growers are partnering with local vendors and artists for the annual event. Attendees will enjoy mandarin product sampling and spectacular views of gardens, ponds, orchards and the countryside. Various holiday gifts, plus bags and boxes of tree-ripened, hand-picked mandarins will be available for purchase, as well as mandarin-infused products like olive oils, marinades, honey and more. Visitors with a sweet tooth will enjoy fudge, cookies and cakes.
The fruit produced by MMGA members is picked only when fully ripe to ensure sweetness and freshness. Cultivating mandarin trees has been a tradition in the Placer County region since the 1880s, and has been carried on by families in the area, who have provided tree-ripened, hand- picked mandarins to Placer County and beyond.
Serves 2 – recipe by Courtney McDonald
-3/4 cup Massa Organics short grain brown rice
-2 bone-in pork loin chops (you could also use 1 small whole pork tenderloin)
-1 Tbsp. olive oil
-1/4 cup Snow’s Citrus Court Mandarin Orange Marinade and Stir-Fry Sauce
-1 Tbsp olive oil
-2 pieces bok choy, washed and thinly sliced crosswise
-1 piece green garlic, trimmed and thinly sliced
-salt or soy sauce, to taste
In a small pot with a lid, cook the brown rice according to package instructions. Once fully cooked, transfer the rice to a rimmed baking sheet and spread out to cool to room temperature. Cover and refrigerate to chill (you could do this a day in advance).
Preheat grill. Brush the pork chops with 1 Tbsp. olive oil and grill to desired doneness. While grilling, baste with 2 Tbsp. of the mandarin stir-fry sauce to form a glaze. Set aside to rest.
While pork chops are resting, heat the remaining 1 Tbsp. olive oil in a wok or skillet. Add the green garlic and saute quickly over medium-high heat until fragrant – about 1 minute. Add the sliced bok choy and sauté for about 30 seconds. Add the cooled brown rice and the remaining 2 Tbsp. stir fry sauce. Cook, stirring frequently, until heated through. Taste for seasoning and add salt or soy sauce to taste, if necessary. If the pork chops have cooled off, put them back on the grill for a few seconds to reheat. Spoon the rice mixture onto 2 serving plates and top with the grilled pork chop. Serve immediately!
Healthier Variation: You can simply steam the brown rice and bok choy and omit the stir-fry technique. Squeeze a fresh orange or lemon over the rice to serve and top with the grilled pork chop.
Serves 6 – recipe by Courtney McDonald
-6 mandarins, and cut crosswise into ¼ inch medallions
-4 radishes, washed and thinly sliced
-2 cups winter greens such as arugula, mizuna or spinach,
washed and torn into bite-size pieces
-2 crisp apples
-juice and zest of 2 meyer lemons
-1/4-1/3 cup extra-virgin olive oil
-1/2 cup chopped toasted walnuts
-salt and pepper, to taste
Place the mandarin slices, sliced radish and greens into a large mixing bowl. Dice the apples into large chunks and add to the bowl. While tossing gently, slowly add the meyer lemon juice and zest. Next add the olive oil and toss. Season to taste with salt and pepper. Transfer salad to a serving bowl, top with the chopped walnuts and serve immediately!
Sales: At High Hand Conservatory and Nursery
Tours: Yes, for special events or please schedule a tour
Products: Garlic, onions, Cilantro, Dill, Parsley, Thyme, rosemary, sage, peas, beans, romanesco, cauliflower, carrots, eggplant, peppers, paper lanterns, melons, beets, 50 varieties of tomatoes, asparagus, artichokes, potatoes, mandarins, lemons, limes, sunflower, lavender, French marigolds, marionberries.
About Us: Maple Rock Gardens is a 30-acre estate garden containing multiple themed garden rooms, one of the largest garden Railroads in Northern California and almost 4 acres of bountiful farm lands. Open for private tours during a portion of the year guests will enjoy meandering paths leading to each of the garden rooms ranging from Japanese style settings to a formal English garden room full of fragrant and delicate blooms. Each area contains unique plant life such as peonies, ferns, dogwoods and iris. Water features both tall and wide and many hidden treasures can also been seen around every turn. And of course, the garden’s namesake: beautiful Japanese Maples. One of the most recent additions to the property is the farm which yields produce and plants year round for both the High Hand Conservatory and Nursery. Colorful and unique vegetables are produced for the High Hand Conservatory Restaurant inspiring fresh seasonal menu options and creating a colorful culinary experience for both your eyes and your taste buds. Many plants are started from seed on the farm at Maple Rock, carefully planted by hand in the rich soil of Placer County and made available for sale upon maturity at the High Hand Nursery. We invite you to schedule a tour or plan on visiting during one of our special events planned each year.
Sales: On-farm, variable hours; Farmers’ market Downtown Lincoln on Thursday nights, 5 to 8 pm; Blue Goose Market in Loomis on Saturdays, 9 am to 1 pm; CSA subscriptions available.
Hours: Please call for hours.
Products: Located in Newcastle, Martha’s Gardens is a family farm specializing in ornamental flowers, vegetables, fruit and free range eggs.
About Us: Martha’s Gardens is owned by Tom and Cindy Fossum and is named after Tom’s mother who loved gardening and the farm. The farm has been in Tom’s family for 48 years and was once a pear and plum orchard before Tom’s father, Marion, turned it into pasture for raising beef cattle. Farming was once Tom’s early ambition. Circumstances changed and he went into the engineering profession working for a number of cities and counties in California over the past 26 years. Tom still works for a nearby County while helping to run the farm.
Cindy was raised mainly in Iowa, Nebraska and Texas. Cindy’s father, James, was a career military man so the family either moved or stayed with relatives. During Cindy’s early years she spent a lot of time at her Grandparents farm in south eastern Iowa where her mother, Ruth, grew up. Cindy’s happiest memories are of the time spent on the Iowa farm. Cindy always had a passion for horticulture and after coming to California in the early 1980’s she began taking ornamental horticulture courses at Sierra College and working for local nurseries. She had to suspend her studies to go to work for the post office as a rural letter carrier. She eventually retired from the Auburn Post Office in 2007. She went back to school and received her Associates degree in 2008 from Sierra College.
Martha’s Gardens is six and a half acres of rich Placer soil in the bottom of a small valley along Brennans Road in Newcastle. After the death of Tom’s parents in 1998 and 2006 the property fell into disrepair so in 2009 Tom and Cindy made the decision to move from their home in Loomis back to the farm to bring the farm back to life. Cindy and Tom work as a team with Cindy providing the creative force and Tom the technical knowhow to bring Cindy’s vision to reality. This has worked to transform the property into a series of display gardens surrounding production gardens for the ornamental flowers and fresh vegetables they grow and sell.
The production gardens provide growing space for flowers such as Yarrow, Lambs Ear, Lavender (two varieties with more planned), Cosmos, Status, Butterfly Bush, Echinacea, Ornamental Sun Flowers, Gladiolas, Zinnias, Roses and several more that are planned. Vegetables include sweet corn, pop corn, tomatoes, squash (both summer and winter varieties), bush beans, herbs, melons, pumpkins, okra, garlic, peppers (several varieties), carrots, cabbage, broccoli, and cumbers (both pickling and eating varieties). Martha’s Gardens also has a small Nursery and produces house plants, succulents, vegetable starts and herb plants that are sold both on the farm and at our Farmers Market booth.
The Fossum’s have also planted a small orchard with a number of fruit and nut trees and there are plans for an area with Christmas Trees in the future. Recently the newest members of the farm family, the chickens, have begun to produce fresh free range eggs. Once we have our producers certificate we will be offering eggs to our customers.
The display gardens have a number of diverse themes some of which are a Succulent Garden, Japanese Garden, Fragrant Garden, California Native Plant Garden, Rose Garden, Hydrangea Garden, Herb Garden and Woodland Garden. There are several more planned such as a Biblical Garden and Topiary Garden.
In 2012 Martha’s Gardens began selling subscriptions for Community Supported Agriculture (CSA) Harvest Boxes. The CSA boxes are filled with all that is being harvested that week on the Farm with the contents changing as the season progresses. CSA boxes will be available for 2013 in two different price ranges. Like us on Facebook to keep informed as to when we will be taking subscriptions.
Martha’s Gardens is a California Certified Producer and has their Nursery License to sell Nursery Stock. The Fossum’s have truly found their passion and calling and enjoy sharing their farm with visitors. If you want to visit the farm and gardens we are located at 2925 Brennans Road, Newcastle or you can call us at (530) 305-5062.