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 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.


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


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.


(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.


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.


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.


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.

Harvest Update, January 8, 2018

Happy New Year! The rain has finally started which is good news, as California had a record dry spell this December. The lack of rain made for easy harvest conditions, as we can not pick wet fruit, but of course lack of rain is a concern after the unprecedented droughts and fires we have been experiencing in California. Our hearts go out to the recent victims of fires in Southern California, and of course, those still trying to claw out from the devastating fires in Sonoma, Napa and Mendocino County this fall.

Our sister farm, Leisen’s Bridgeway Farms, was one of the victims in Santa Rosa, and they are still awaiting FEMA clean up of the burned farm site, including home, barn, rental house, hoop houses etc.  Janet and Corrie sold our produce along with their own at up to five farmer’s markets per week in Sonoma and Marin County. We are happy to report that despite the challenges of losing all the infrastructure they were using to farm, they have continued to sell at one farmer’s market. Every Saturday, they set up shop at the Santa Rosa Farmer’s Market at the Veteran’s Memorial Building Parking Lot in Santa Rosa, where they sell their vegetables. Alongside their veggies, as of this week, they are also selling some of our seasonal citrus fruit. If you are in the area, we urge you to drop by the market to show them some “Sonoma County Strong” love and support at this difficult time.

What do we, and they,  have for sale right now? We are still picking our “Late Harvest” Satsuma Mandarins. These are the mandarins that have a thicker skin and are the last to ripen on our trees. Have you seen a “Sumo Mandarin”? They look a bit like those.

late harvest satsumas copyright

Our  “Late Harvest” Satsuma Mandarins.

Notice the thicker rind, which allows the fruit to last longer on the tree but also leads to more fiber in the fruit. They are sweet, but less tart than the earlier Satsumas. Janet and Corrie have been offering them for tasting at the market and they are flying off the shelves.

We have also started harvesting our Oro Blanco, which is a cross between grapefruit and pomelo, and they are much sweeter than regular grapefruit. The membrane is thick and easily removed, and has a touch of bitterness. We like to peel them like an orange, then remove the white membrane from each segment before eating. Others like the bitterness of the membrane balanced with the sweetness of the segments within.


Oro Blanco

We also have our started harvesting our Sanguinella Blood Oranges.

blood-orange-final with copyright

Sanguinella Blood Oranges

With blood oranges, as they sit in storage they get sweeter and develop more color. These are the first oranges of the season so a they are bit more tart, with a lighter color.

This year, for the first time, we are harvesting a few of our seedless clementine oranges. They are harder to peel and eat out of hand than Satsumas due to a skin that clings to the fruit, and very juicy flesh, but the fruit is incredibly sweet and aromatic.

clementine copyright finalClementines

We also have both Meyer Lemons and Eureka Lemons available. Soon we will also harvest a small crop of Cara Cara oranges.

Meyer lemon copyrightOur Meyer Lemons are huge, with very aromatic juicy flesh

If you would like to sample any of the produce before buying, please visit us at the farm, or visit the Leisen’s Bridgeway Farms booth at the Santa Rosa Farmer’s Market. Here is a link to the Leisen’s Bridgeway Farm facebook site:

We are open by appointment. Please use this link to contact us for more information:

Order boxes of Satsuma Mandarins mailed to your doorstep

Our 9 pound mandarin box web

The last few harvest seasons have been difficult for us here on the farm, and we would like to update you on how it has changed our harvest and order processing.

As you may know, we are very particular about the quality of the fruit that we harvest and sell. We test and taste each tree before harvesting it, and will only pick the fruit when it is as close to perfect as possible. In addition, we attempt to sell the fruit within several days of harvest so that it is optimally fresh. We also will not pick fruit that is wet, so weather conditions and these other factors make it very difficult to determine when we will have mandarins ready to ship, and how many we will have. In addition, climate change has impacted our fruit set during the spring and growing conditions during the harvest season in an unpredictable manner. Promising to have boxes available at a certain time is just unrealistic. We wish our mandarins were factory produced widgets so that we could have them when we want, and as many as we need, but that is just not the nature of a hand produced artisan agricultural product.

adrian-picking watermarked

Adrian harvesting Our Fruit. Every piece is hand chosen and clipped by us at the peak of quality and shipped soon after harvest. We hope you notice the difference that our tender loving care provides!

If you have ordered our mandarins in the past, we hope you have appreciated them because of the quality that we attempt to provide. Perhaps you understand the limitations of nature that we are working with to provide that quality. We would like for you to be able to still enjoy our fruit, while addressing these challenges.

We have decided to set up pay-pal links to order boxes of mandarins, with inventory control features on the links. Every Wednesday and Sunday during harvest season, from late November when the harvest begins,  to February or whenever the harvest ends, when we have boxes of mandarins available, we will update the inventory. Once the boxes available have been sold you will be unable to order boxes until the next inventory update.

Each link will be for ordering one box. You will need to complete multiple pay-pal orders if you wish to order more than one box. In addition, these boxes will only be mailed to the address of the person ordering the box. PayPal shipping guarantee does not apply to boxes mailed to an address other than that of the person ordering.

Below are the links for the USPS flat rate boxes. The medium box contain approximately 8 pounds of fruit (depending upon size).  The price is 25 dollars, plus 13 dollars USPS shipping. The large box contains approximately 12 pounds of fruit (depending upon size) and the cost is 35 dollars plus 18 dollars USPS shipping charges. The boxes usually will arrive at your destination from 2-5 days after ordering.  Be sure that your box does not sit out in freezing weather when delivery is expected!

Medium Box Order Link

Large box order link

 If the links don’t work, we may be temporarily out of fruit. Try again the next Sunday or Wednesday or send us an email to get a harvest update.

Many customers have expressed disappointment that we have not taken orders for shipping holiday gift boxes of mandarins over the past 2 years. We have learned that the harvest conditions and yields are just too unpredictable for us to promise in advance that we can deliver boxes of mandarins at specific times. That, combined with the challenges of shipping a product that is so perishable, to someone who did not order it for themselves, in the middle of the crazy holiday rush, has just been too stressful for us as farmers.  This has led us to the decision to stop shipping gift boxes for the past few years. It is unclear at this time if we will be shipping gift boxes any time in the future. Our local customers know that they can come to buy the pre-packed boxes and ship them on their own, and that is the current plan for gift boxes. We hope that those who loved to receive mandarins as gifts might decide to order their own box directly from us and we apologize that we have had to make these changes.

Thanks again for your support of our farm and please be sure to visit our website at to receive farm updates.

Pick up Satsuma Mandarins, Key Limes, Bearss Limes, Eureka and Meyer Lemons at the farm for healthy eating in the New Year

Contact us or email arrange a time to pick up of your farm fresh fruit.

This link has our contact information:

adrian-picking watermarked

We have Satsuma mandarins. We also have Meyer Lemons, Key Limes, Bearss Limes and Eureka Lemons available

key lime with signature_edited-1

The prices for all, mix and match, is as follows:

3 pounds for 5 dollars

6 pounds for 10 dollars

10 pounds for 16 dollars

For smaller amounts the price is 2 dollars per pound.

We also have “seconds” of Satsuma Mandarins, which are great for making fresh squeezed juice, and are bargain priced at 6 pounds for 4 dollars. How about a fresh squeezed mandarin mimosa for your New Years celebrations?


Ask us for our easy frozen Key lime pie recipe .  We can also share with you how to make candied mandarin rind, and other delights made with our fresh produce.

We wish you and your loved ones a Happy New Year.

The Burgesons


We still have Satsuma Mandarins available for sale at the farm. Also lemons and limes.

Contact us or email arrange to pick up of our farm fresh fruit.

adrian-picking watermarked

We have Satsuma mandarins. We also have Meyer Lemons, Key Limes, Bearss Limes and Eureka Lemons available

key lime with signature_edited-1

The prices for all, mix and match, is as follows:

3 pounds for 5 dollars

6 pounds for 10 dollars

10 pounds for 16 dollars

For smaller amounts the price is 2 dollars per pound.

We also have “seconds” of Satsuma Mandarins, which are great for making fresh squeezed juice, and are bargain priced at 6 pounds for 4 dollars. How about a fresh squeezed mandarin mimosa for your New Years celebrations?


Ask us for our easy frozen Key lime pie recipe .  We can also share with you how to make candied mandarin rind, and other delights made with our fresh produce.

We wish you and your loved ones a Happy New Year.

The Burgesons


We are now taking orders for Satsuma Mandarins to pick up at the Farm starting on December 10

Our Satsuma crop is very small again this year, due to a very hot spring which caused much of the small fruit to drop off of the trees. It is difficult to predict exactly how much we will have and when, so at this time we are offering the following options for ordering. As the season progresses, we may have other options available depending upon supply.

We have started taking orders for bags to pick up at the farm starting on December 10. These are the options we have for bags of mandarins to pick up:

3 pounds: 5 dollars

6 pounds: 10 dollars

10 pounds: 16 dollars.

Although we are not taking orders for shipping boxes at this time, we do have boxes available that you can ship yourself. Please contact us for more information.


We also have Fuyu persimmons, Meyer Lemons, Pomegranates and Key limes available to pick up here at the farm. The pricing per pound (mix and match) is the same as the mandarin pricing.

So far this year we plan to just pick and pack to order for pick up at the farm only. Options for shipped boxes may change as the season progresses depending upon supply.

Please send us an email with what you would like and when ALONG WITH A PHONE NUMBER TO CONTACT YOU and we will get your order on our list and let you know when it is ready.


Key Lime Pie For your Thanksgiving Table

Although the Satsuma mandarin harvest is still several weeks away, we have other lovely fruit available at the farm for your Thanksgiving Table. We grow key limes on our farm here in Newcastle, California. Key West Florida suffered losses during the hurricane, but we have a bumper crop. We dare you to tell the difference between Newcastle and Key West Key limes. Tart, juicy, delicious. Great for cocktails and desserts.

key lime with signature_edited-1

Key limes make a delicious frozen key lime pie.  It is so refreshing after a rich holiday meal and it is so simple to prepare.

Here is our favorite recipe for a key lime pie.

Easy Frozen Key Lime Pie 

Use any recipe you like, or purchase a premade graham cracker crust:

Mix until blended:

1 Tablespoon grated lime rind

1/2 cup of lime juice

1 can of sweetened condensed milk.

Fold in:

1 cup of whipped cream (or for a lower fat version you can use Greek yogurt to replace some, or all of the cream)

Pour this into the pie shell and freeze until solid (at least 3 hours).

You can also top with more whipped cream and shredded lime rind to pretty this sweet treat up.

Do you wonder how you can purchase our Key Limes? Contact our farm to arrange to pick them up. Or buy them from Leisen’s Bridgeway Farms, our sister farm in Santa Rosa, at the Saturday Morning Farmer’s Market at the Veteran’s Memorial Building in Santa Rosa.

We also have: Fuyu Persimmons, Meyer Lemons, Pomegranate and Quince available here on the farm for your holiday baking.