Farm Focus: Stone Fruit Season Update

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For any of you who have been a member of the CSA for a while or are in tune with typical seasonal harvest times of the Bay Area, you must be wondering, "Where are the cherries?! Where are the apricots?!" At our farm, the answer is they are coming, but slowly. If the weather stays warm...next week!

As farmers, we are at the mercy of mother nature. We do all that we can to make our trees as healthy and resilient to stress as possible and ensure a bountiful harvest, but some things are out of our control. For a robust cherry crop, we need enough chill hours during the winter months for the trees to set fruit.  Though we received some chill hours, not enough to have a huge crop of cherries.  We are expecting a few deliveries of Brooks and Rainier's. 

Following the warm winter, we had a very cold and wet spring that also delivered a freeze.  This was devastating to our later season apricots which were in a critical bloom stage when temperatures reached freezing. It is a sad sight to drive through the orchard right now and see not one piece of fruit hanging on those trees. Gratefully, our early season varieties of apricots survived and we are grateful for that.  The crops are light but we can look forward to a few deliveries of those delightful golden globes of sweet tartness leading out with the Kettleman apricots.

Because of the cold spring, everything is ripening about two weeks late.  We are very thankful that our peaches, plums, pluots, and nectarines all look to be in wonderful shape with trees laden with fruit. With ripening delayed, we expect peaches to start coming in the second week of June.  The good news with delayed ripening is that we hope to be enjoying peaches, nectarines, and plums throughout the whole month of September.   But as farmers, we have learned nothing is set in stone.

This year is an unprecedented one for us. We truly appreciate the support of you, our CSA members, as you share in the gains and losses of each year with us.  This is what CSA is all about and we are grateful to you all. 

Alexa Senter