Over the last few days, I’ve been asked this at least a dozen times. This question is only a segue to what they really want to tell me… that the Brooks cherry is their favorite. It’s said wi...
Today has been a very exciting day for everyone here at Frog Hollow Farm. Our field crew started today at 6:30 A.M. and headed straight for our acres of Apache apricots to start harvesting. Not lon...
We here at Frog Hollow Farm are dedicated to providing the
very best organic fruit to you, the consumer. All the methods we use ensure
that you receive the most ripe and flavorful stone f...
This week’s article was written by CUESA's Volunteer of the Month Janet McGarry.
City dwellers may have enjoyed the sunshine during one of the driest winters on record, but the unseasonable w...
Last Week (3/25/13):
Apricot abbondanza. What a glorious sight to see all those little baby “cots” lined up on both sides of every branch like soldiers marching in double file. But, it also me...
The Pressure of Spring
Last evening at sunset, I saw Matt in the beautiful new greenhouse he and the men built, watching over the little seedlings that he started from seed a month ago...
Chef Becky gives her blessing to the olio nuovo, the first pressing of the 2012 olive crop, and says it may be our best oil ever!
Our inspiration for planting olives was a trip to Tuscany in Nove...
Right now, in our walk-in reefer at the farm; there are 10 20-gallon containers on carts filled with steaming Meyer lemon rind and 5 gallon buckets filled with their juice. Tomorrow, after they...
