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...
Back again is our limited edition premium handcrafted gift box. This year we've matched up our Warren pears with top some of our favorite artisan producers in The San Francisco Bay Area. Only 50 ...
With the holidays around the corner, I am getting so excited about the upcoming Frog Hollow treats that are becoming available. I've been waiting all year for the farm kitchen's delicious fruit ca...
The pear you heard about last year is back and better than ever. Though we are known most for our peaches, Frog Hollow’s Warren Pear variety received all the attention last year when it was feature...
Week of August 27th
My favorite variety of Pluot, the Flavor King Pluot, have been turning out beautifully this season. We've just started picking today from a different part of the orchard and w...
