Steve Sando of Rancho Gordo
with a portrait made out of
beans by Jason Mercier
“My beans are bubbling over! Hold on one sec,” says Steve Sando of Rancho Gordo over Zoom. His enthusiasm for hi...
The pandemic has shed light on just how essential each link in the food supply chain really is. That, of course, includes valuing the health and safety of those who grow our food. The philosophy of...
You can tell it’s a Thursday when a certain someone pops her head into the farm office with the warmest of greetings, “Hello beautiful, hello wonderful.” It’s Elena Velez, a longtime healthcare in...
Wandering around the orchards, you’ll see the many green beneficiaries of this winter’s rain. Wild grasses and low-to-the-ground flowering plants fill the rows and give the feeling of lushness, eve...
"Brix" measures the sugar or sucrose in a fruit. The higher a Brix measurement, the more sugar, and thus the sweeter the fruit. Our fruit measures much higher in sugar than fruit you will find at m...
Ah, marmalade. Sparkling citrus transformed into a soft jelly with zest suspended within. Unlike our stone fruit conserves, which we make year-round, the laborious marmalade-making process can only...
Did you know almonds aren’t botanically considered nuts? They’re stone fruit! Walk up to an almond tree in the summertime and see fuzzy little fruit on the branch—like a little green peach. Only,...
A dried piece of fruit is only as good as the fruit you start with. And with 25 years drying and 45+ years growing experience, we’re pretty proud of ours. The tradition of drying fruit dates all t...
