We are now open by appointment for citrus sales

As the holidays pass into our rear view mirror, many of us are ready for a break from the rich food and indulgences of the holiday season. There is no better way to jump start your healthy eating in the New Year than to fill your refrigerator with fresh citrus from our farm. Although we are no longer open every weekend for sales, we welcome your prearranged visit to our farm to purchase our fresh delicious citrus at any time that is convenient for you.

 

We still have blemished Satsuma Mandarins at 12 dollars for a 17 pound box,

Blemished satsumas are great for juicing, freezing and dehydrating.

Oro Blanco (extra sweet grapefruit hybrid) are $1.50 per pound

Washington Navel and Cara Cara Oranges are $1.50 per pound

Meyer Lemons: $1.50 per pound

Blood oranges are $1.50 per pound

Eureka Lemon: $1.50 per pound.

Click here to send us a message or for contact information to arrange your visit. For directions to the farm click here. Thanks for checking our our site and we hope to see you soon on the farm.

Open house this weekend, January 4 and 5, from noon to 5. Citrus tasting and special prices.

As the holidays pass into our rear view mirror, many of us are ready for a break from the rich food and indulgences of the holiday season. There is no better way to jump start your healthy eating in the New Year than to fill your refrigerator with fresh citrus from our farm.To get you started on those healthy eating resolutions we will be open this Saturday and Sunday for our open house.

At our tasting table, we will be offering tastes of our delicious seasonal produce. Have you ever tried dried Satsumas or Satsuma juice? How about other varieties of citrus such as Algerian clementine, Oro Blanco Grapefruit or Sanguenelli blood orange? We look forward to visiting with you, talking about citrus and giving you tastes of some of the special citrus we grow on our farm.

We will also be offering special Open House bulk pricing for our produce. Bring your own bags, stock up and save. (We also will have paper bags available for your purchase if you forget to bring your own bags). We will not be taking pre-orders for this event, the produce will be offered first come first served.

We will offer the following fruit at the following special prices for this weekend only!

Satsuma Mandarins $1.30 per pound.

Blemished satsumas (great for juicing, freezing and dehydrating):

17 pound boxes:$11.00

Oro Blanco (extra sweet grapefruit hybrid): $1.50 per pound

Cara Cara Oranges: $1.50 per pound

Meyer Lemons: $1.50 per pound

Blood oranges: (Tarocco and Sanguinella): $1.50 per pound

Eureka Lemon: $2.00 per pound.

For directions to the farm click here. Thanks for checking our our site and we hope to see you this weekend.

We are now selling Satsuma Mandarins in time for Christmas.

After a bumper crop last year, this year our Satsuma Mandarin trees decided to take a rest. Out of the 100 trees that we have, only 35 set any fruit at all. That fruit has been ripening slowly, and the recent rains and future predicted rains further delayed the harvest. But now we have caught up on orders and have Satsumas available in time for Christmas.

If you would like to order Satsumas to pick up from our farm, we offer 10 pound boxes for 16 dollars and 6 pound reusable fabric produce bags for 10 dollars. We are “off plastic” so we are no longer offering the orange 10 pound plastic mesh bags.

We also have 16 plus pound boxes of blemished Satsumas with skin damage for 12 dollars per box.

Your Satsumas may be picked up at the farm at a time that is convenient for you by prior arrangement. In addition we will be open for farm sales Saturday December 21 and Sunday December 22 from noon to 5. We will attempt to have plenty of fruit on hand those days but if you have a large order we recommend contacting us in advance to check on supply.

We are offering a limited number of shipped boxes to our previous box customers but we will not be shipping until after Christmas. To order a box please send us a message for more information.

For farm pick up orders please send us an email with what you would like and when, ALONG WITH A PHONE NUMBER TO CONTACT YOU and we will get back to you to arrange a convenient time for you to pick up your fruit.

Thank you for your patience and support of our farm. As we are constantly reminded, we are not in control of the farm, mother nature is.

 

 

Shop in our On Farm Farmer’s Market

We now have an on farm farmer’s market set up in our walk in refrigerator. You can arrange to come up to our farm at your convenience to choose from shelves packed with the freshest produce grown right here at the farm.

Our farm shop is open by prior arrangement. Just contact us to set up a time,  

This week we have available:

Fuyu Persimmons

Pomegranate

Bearss (Persian) Limes

Apples for pie (Granny Smith and Winesap)

Meyer lemons

All of these are offered at reasonable prices. Please contact us for more information or to set up a time to do your shopping!

 

 

The first citrus of the season: Limes!

key-and-bearss-limes

The first citrus of the season to ripen in our Sierra Foothill Location are limes. These will be followed by Satsuma Mandarins, then Meyer lemons, Oro Blanco Pomelos and finally Blood and Navel Oranges as we progress into the winter. We are now harvesting and selling Bearss limes grown on our farm here in Newcastle.

Most supermarket limes are grown in Mexico, harvested when they are barely ripe, shipped to the US and often stored for weeks before purchase. They tend to be low in juice content due to these harvest conditions.

In contrast, our limes are grown right here in the Sierra Foothills of California, using no pesticides or herbicides, and they ripen to perfection in the autumn sun. As limes ripen they color up from dark green, to a lighter green, and then finally yellow. We pick them at the light green stage, sometimes with a touch of yellow, and they are very juicy and flavorful. They are harvested TO ORDER, and when they reach you we guarantee they will be the juiciest limes you have ever purchased.

If you would like to order limes to pick up from the farm, please contact us using this contact information.

Try these delicious recipe for our juicy limes: creamy citrus pops, key lime pie

 

 

Creamy citrus pops

Citrus season on Burgeson Family Farm always starts with the lime harvest. Before the very hot summers have faded to the crisp days of autumn we treat ourselves to cool lime-centric drinks on the porch in the evening: gin and tonic, greyhound and margarita cocktails and sparkling water on ice with generous wedges of lime plucked from the tree just minutes before. When I walk by the trees, laden with fruit, it is almost impossible for me to resist grabbing a lime, scratching the aromatic rind and inhaling the intoxicating aroma.

limes-with-flowers

Limes on the trees at Burgeson Family Farm. Note the bees are at work pollinating a new crop which will be ready in the spring. It is uncommon for us to have 2 crops in one year but it looks like it will happen this year.

This is the pop recipe that “started it all”, the pop obsession in our family. Lime pops are so cool, creamy and tart; it takes only 3 ingredients and minutes to make the mix, and to me they are more satisfying and delicious than a key lime pie.  This recipe will work with any limes, either the small little Key limes with their intense acidity and aroma and multitude of tiny seeds, or the big juicy seedless Bearss limes, or even store bought supermarket Mexican limes. We have also made this recipe with lemons which make a kind of frozen lemon meringue pie pop.key-and-bearss-limes

 

Key limes on the left and Bearss limes on the right

(Many people think that only key limes are yellow but all limes will turn more yellow when they are very ripe. Note the Bearrs limes are actually more yellow than the Key limes.)

If there is a farmer in your area growing limes, I urge you to  buy some at least once to make this, or your cocktails, with them.  Most of the limes in the grocery stores are shipped from Mexico, and they are far from freshly picked. The oils in the zest of a freshly picked lime add so much to the flavor of this recipe. You may want to keep one on hand to “scratch and sniff” for a pick me up.

3 Ingredient Creamy Lime Pop Recipe

For this recipe you need only 3 ingredients:

Limes (4-5 large ones or about 10-14 small ones)

1 can of sweetened condensed milk (14 ounces) (I use organic)

1 ½ cups of non-fat Greek yogurt (I use organic, usually either Straus, Clover or Wallaby because I have actually seen their farms and “happy cows” as I travel about Northern California)

(Note, if you want a creamier, more decadent pop, you can replace some, or all of the Greek yogurt with softly whipped cream. Now you really have an ice cream bar!)

Finely zest the rind from the limes. I love this little tool, a microplane grater, for making a very fine zest:microplane-grater-rind

You should have 2 Tablespoons of zest. Note the beautiful fine zest this tool makes.

a-fine-lime-zest

Squeeze the juice from enough limes to make ½ cup.  This handy citrus juicer makes that task a breeze.

juicing-limes

Put the juice and zest in a bowl. Stir in the condensed milk.  Add the Nonfat Greek yogurt and/or whipped cream and mix well. I use a hand whisk. You can also whip it in a blender which will make the mixture fluffy and the pops will be more light and creamy once frozen.

whisking-ingredients

(I like to mix it in a measuring cup with a pour spout for easy pouring into the molds).

Note: These are high in protein and low in fat (see the analysis below). If you would like the recipe to be even higher in protein and lower in sugar and fat, you can add more of the Greek yogurt. That can be done according to your taste, as it will make them tart.  They also will be a bit less creamy.

Pour the mixture into the popsicle molds. This recipe will make 10 popsicles of about 1/2 cup each.

filling-pop-molds

If you don’t have molds you can use small paper cups, but I urge you to consider buying some popsicle molds. They are the most used piece of kitchen equipment we have purchased in a long time.

Put the popsicle sticks in the molds.

insert-sticks

Don’t shove the sticks all the way to the bottom. That will leave a short stick for eating. The mixture should be thick enough to suspend the sticks at the right depth. If not, freeze for awhile and then insert the sticks about halfway into the molds.

Now put the molds in a flat spot in your freezer and patiently wait for at least 4-6 hours for them to freeze completely all the way through. The sticks must be completely frozen in the middle of the pop.

To remove the popsicles from the molds put some very hot water in a glass. (I heat the water in the glass for a minute or two in the microwave). Dip the pop in the hot water for 10-20 seconds or so, until it slightly releases from the sides of the mold. Now squeeze the mold a bit to loosen the pop, hold the pop with the handle facing down and slide it out of the mold. If it does not come out easily, do not pull too hard on the stick or it might come out of the pop. Instead, heat it in the water again until it releases easily.

You can refreeze the pops on a tray until they are very hard, so they don’t stick together, then store them in a container or plastic bag in the freezer. They theoretically will last a long time, but practically speaking, it is doubtful they will be around all that long. They are that good.

pops

Creamy Lime Pops

Nutrition Analysis per Pop (Makes 10):

152 calories, 6 grams protein, 24 grams carbohydrate, 3 grams fat, 2 grams saturated fat,

© 2015. Dayna Green-Burgeson RD, CDE. All Rights Reserved.

Pomegranates: How to get to the seeds; how to make juice

Pomegranates are such a beautiful, nutritious fruit that it is a shame that so few people get the chance to enjoy them. Many are intimidated by the process of removing the seeds, and obtaining juice from the seeds is even more overwhelming. But the delicious reward for your endeavours is unequaled, and it really can be a relatively clean and painless process if done correctly.

Often the pomegranates you buy in the store have been picked before they are fully ripe. The best pomegranates are the ones that are picked when they are so ripe they have started to crack. Obviously at this point they do not store well but this is when the color is the darkest and they are the most sweet. We try to pick our pomegranates right before they crack. Unfortunately when I picked today we had waited so long many of them looked like this.

perfectly-ripe-pomegranate-1

I won’t be able to sell this pomegranate but it will make great juice and it will be easy to open!

We use most of the pomegranates we grow to make juice. We love to
mix the juice with tonic water, or spirits such as vodka or tequila to make
cocktails. It also can be boiled down to make pomegranate syrup to use in
cooking.

We tried using citrus presses and other easy methods to make
the juice, but we have found that the skin and pulp impart bitter flavors to the juice
so we have gone back to using a somewhat laborious method which involves
first removing the seeds from the pomegranate, then getting juice from the
seeds.

Here is how to get the seeds from the pomegranate:

First remove the skin from the top and bottom of the
pomegranate. Cut around the circumference but only through the skin, not
deep enough to cut the seeds. This will prevent the task from becoming a big juicy mess!

pomegranate-slice-top-1

Cut around the circumference of the pomegranate both top and bottom but do not cut through the seeds, only through the skin.

Now peel off the skin. Notice the seeds are whole.This is because they were not cut with the knife.

peeling-top-off-1

Peeling off the top and bottom to reveal the lovely seeds inside.

There can be some pomegranate spray, so I usually do this step and the steps afterwards holding the pomegranate under a bowl full of water.  The water contains almost every bit of spray. If I do this while watching TV rather than outside or in the kitchen, I cover the sofa with an old sheet as an extra precaution.

Now cut from top to bottom in about 5 or 6 locations around the perimeter of the pomegranate. Again, these are shallow cuts that only cut the skin, not the seeds.

slicing-sides-1

Now  break the pomegranate apart along the natural segments, and remove the seeds from each segment. This is less messy if it is done under water.

breaking-apart-the-pomegranate-in-water_edited-1

Note the natural segments of seeds that have separated from the skin and membrane.  Gently scrap away those seeds from the membrane and let them drop into the water.

The white pulp will float to the top and the seeds will sink to
the bottom of the water. Now skim the pulp off the top of the water,
and strain the seeds, and they are ready to go.

skimming-the-water

If you dry the seeds on a cloth and then store them in a sealed container in the refrigerator, with folded paper towels on the top of the seeds, they can last for weeks. You can sprinkle them on salad, on your yogurt and oatmeal or just grab handfuls for snacks.

If you want to take it to the next level, you can make juice.

Here is a huge soup pot filled with pomegranate seeds ready for making juice.
Adrian often does this job while he is watching TV. He covers the sofa with a sheet because he prefers to not use the water, so it can become a somewhat messy job. Check out that sheet. Sometimes it looks like a massacre has occurred in our living room!the-pomegranate-seeds-1

The juice can be made with either raw or cooked pomegranates. We have found it is somewhat sweeter if we cook them. If you are planning to make juice and do not have a juice press, you should heat them to get the maximum yield. Put a small amount of water in the bottom of the pot, smash them down slightly with a potato masher to release more liquid, put on the cover, and slowly heat the pomegranates, stirring occasionally, until they have come to a simmer and have broken down but have not boiled, and the juice has been released. Then let them cool.

These are the pomegranates after heating and cooling. They are now ready to be pressed.

pomegranates-after-heating-1

Cooked pomegranate seeds ready to be made into juice.

The seeds are then placed into a juice bag which we purchased, along with our little tabletop press, at The Beverage People, which is in Santa Rosa. We have also seen small tabletop presses for sale at O’hara Brew House Supply in Auburn. Ours is an Italian Fruit Press and is made by Ferrari. You can also use a large piece of muslin if you are planning to squeeze the juice by hand.

the-pressing-1 (1)

Pouring seeds and juice into tabletop press

Before we had this tabletop press, we used a large old wine press we had, and before that we just used muslin or a cloth bag and squeezed by hand. The little tabletop press is by far the best way to go when you have a lot of pomegranates and are planning to make juice every year.

If you are doing this by hand, just place the pomegranate seeds in a fine mesh strainer and let the juice run out freely. Then put the seeds in a muslin bag or in the middle of a large muslin piece and twist the top until the juice is squeezed out of the bag. Continue to twist and squeeze the bag or fabric until you can get as much juice out as possible. You can get about 3/4 of the juice out without using a press. We got about 1 cup of juice per pound of seeds squeezing by hand. This is the seeds from 2 large pomegranates.

We put the bag of pomegranate seeds in the press, gradually
screw it down to create pressure on the seeds and the juice runs out of the
spout into our collection device.press-3

This may be the best pomegranate juice you have ever tasted!

From there we pour it into bottles and freeze or can it to use year round.

Nutrition Note: pomegranates are high in phyto-nutrients
associated with a reduction in disease. Much of the strongest research has suggested that eating pomegranates or drinking the juice can reduce the risk of cancer and heart disease. The research on reducing the risk of prostate cancer has been especially promising.

We have pomegranates for sale on the farm now. Please contact us using this link to place an order.

© 2015. Dayna Green-Burgeson RD, CDE. All Rights Reserved.

www.burgesonfamilyfarm.com