State Bird Provisions

We get a shout out from another of our favorite team of talented Chefs. Here is Stephen Thorlton cruising our market stall at the Ferry Plaza Farmer's Market!

http://sf.eater.com/archives/2013/03/06/farmers_market_with_state_bird_provisions.php

In a TEDx speaking engagement...Chef Thomas Keller mentions us among his peers! We are enthusiastically honored to have been mention. Check out the speech! Let us know what you think...

http://youtu.be/QC_hDKzm900

Very honored and very gracious!

Today, in our mailbox we received an awesome and most generous letter from Chef Thomas Keller. His wonderful talented team put together a very simple purveyor book that included our orchards! We cannot thank you enough for the thought nor the past ten years purveying our hard work onto their menus! We hope to continue and grow this relationship for many more years to come!

A new harvest season has begun

After a very mild winter our crop of cherries, apricots, and peaches have started to roll into season! Please find us at the farmers' market this season! You will also find us on the menu's of your favorite bay area restaurants! Check out who we purvey to on the tab to the left; we have updated the list for this year!

PEARS!

YES...pears are in!

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!

"Red Top" Yellow Peach and Blueberry Pie

In the mood to baking a fresh pie? Here's a recipe that is super simple!

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

Direction:
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!

Cherries - No More!

Well, it was a very short season for cherries this year! With the late rain in May, the cherries were damaged and we lost about 80% of the crop due to cracked cherries. Usually our season can last from May-July but we had to cut it short. Here's a photo of the last batch of cherries we picked on the 1st of July.

Look forward to them next May 2012!

Sweet & Juicy Bing Cherries!