About burgesonfamilyfarm

Our small farm is located in Newcastle, which is in the Sierra Foothills region of Placer County, California. The Newcastle area has a unique micro-climate that is famous for producing especially sweet, flavorful Satsuma mandarin oranges. We sell Satsuma Mandarins, Meyer Lemons, Limes, Blood Oranges and Oro Blanco Grapefruit directly from our farm, and we ship boxes of our citrus throughout the U.S.

We now have Valencia Oranges and they are so sweet and juicy!

I woke up this morning to the first glass of fresh squeezed Valencia Orange juice from our tree. Valencia Oranges are the traditional Florida juice oranges and these are so sweet and juicy! They are a great orange to slice and eat in wedges, and can also be peeled and eaten like a navel orange but be ready to use a napkin! If you would like to get some of these delicious oranges to try them yourself just contact us to arrange a time to pick them up. They are $2.00 per pound or 5 pound bags are $8.00 if you pick them up at the farm.

We also have Meyer Lemons, Eureka Lemons and blood oranges available for purchase at the farm. These are $2.00 per pound or $8.00 per 5 pound bag,

We hope to see you soon!

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.

All fruit is $2.00 per pound or $8.00 per 5 pound bag.

Valencia Orange

Valencia Orange

Oro Blanco (extra sweet grapefruit hybrid)

Meyer Lemons

Sanguenelli Blood Oranges

Eureka Lemons

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


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!


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 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.