Who are we?
We are a family owned farm located in the central northern part of California’s Central Valley in Yuba City and Winters. A UC Davis professor and a registered nurse, James A. Beutel and Kalayada A. Beutel, started the orchards, respectively. Nowadays, the day to day operations are assisted by their eldest daughter, Aomboon and her husband Tim.You can find us year-round at farmers’ markets and on restaurant menus of the most distinguished establishments throughout the bay area.
What we grow?
We are a year round farm that offers a variety of produce to our local and nationwide clients. We usually begin our harvest seasons in May with cherries then apricots, peaches, nectarines, plums, and pluots. As the summer continues we also have apples, pears, persimmons, nuts, citrus fruits, and other delectable treats.
Where to find us?
Follow us on Facebook!
Find us at many local farmers’ markets throughout the San Francisco Bay Area and Nevada.
Email us: firstname.lastname@example.org
Address 1: 9196 Gaddini Rd. Winters, Ca. 95694
Address 2: 9754 South George Washington Blvd. Yuba City, Ca. 95993
530-790-7688 (fax) or 530-220-4294 (main)
We thank you for supporting your local farmers!
Friday, July 29, 2011
Our Italian variety pear, Moretini, has come into season. The season is short, we will only have them till the middle of August! They are creamy like a Bartlett and juicy like a Comice. Come by the stand and ask for a sample! It will melt and tingle your taste buds!
Friday, July 15, 2011
Here is a very easy pie recipe that we tried out this week! You can make your own pie crust but if you are itching for time, we found that the pre-made dough pie crust from Pillsbury seemed to worked the best! Also, we used a super deep pie dish as well as stuffing this pie really thick. If you find that you have left overs of the fillings...put into a separate baking dish and bake along side with the pie. You can use the extra filling to put over vanilla ice cream!
For the Crust:
1 package of Pillsbury Pie Crusts (contains 2 rolls)
For the Filling:
12-14 medium size yellow peaches (about 5-6 cups)
18 oz. blueberries
1 cup of sugar (we used 1 cup of Splenda baking sugar for this recipe)
3/4 cup of flour
4 tbsp of melted unsalted butter
1 juice from a lemon
Preheat oven 350º
Prepare the filling by cutting the peaches into big chunks, then into a large mixing bowl. Add blueberries, sugar, flour, butter, and lemon juice. Mix together and set aside.
For the crust, roll out the two rolls of the pie crust to the width of your pie dish with an overlap. Lay the first layer of the crust into you 9-inch pan. Pour the filling to your desired density. Then cover the with the 2nd pie crust. Roll up and crimp sides to seal in the filling. Vent top of pie crust with a fork in a few spots. Cover with foil and bake for one hour. Then uncover to bake for another 45min to an hour. Remove and let it cool to room temperature.
Serves 8-10... or in our case, my husband ate whole thing!
Sunday, July 10, 2011
Look forward to them next May 2012!
|Sweet & Juicy Bing Cherries!|