Mandarins

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Sales: On-farm, Farmers’ Markets, we ship mandarins
Hours: Please call for hours or appointment.
Products: Heritage Mandarins, Navel Oranges, Tangerines, Grapefruit, Minneolas, Valencia Oranges, Meyer Lemons, Blood Oranges, Persimmons, Heirloom Tomatoes, Cherry Tomatoes, Hybrid Tomatoes, Basil, Cucumbers, Summer and Winter Squash, Pumpkins, Soft Skinned Melons, Mixed Cut Flowers, Cut Sunflowers, Cut Fragrant Garden Roses.

Find us at: Old Town Auburn Farmers’ Market and Fountains Farmers’ Market in Roseville by Whole Foods.
Mandarins available at Echo Valley Feed during Mandarin Season.

Some Wholesale welcome.

About Us: Steve and Lisa Pilz run the farm, which Steve’s Grandfather, Edmund Pilz, began. Ed began farming in 1927. He farmed many farms in this area. His favorite being Hillcrest. He chose this site as his home. Our farm sits on a beautiful hillside overlooking the Loomis Basin in the rolling hills of Placer County. On clear days you can see Mount Diablo to the Southwest! Hillcrest has seen many varieties of fruit trees come and go since 1927.  The mandarin trees that Ed budded and planted back in the late 50’s still exist. About  7 acres of vegetables and flowers are also grown on our farm.

PINE HILL ORCHARD

4480 Hansen Road
Loomis, CA 95650
916-768-7732
Email: pinehillorchard@gmail.com

Sales: Auburn & Roseville Foothill Farmers’ Market.
Hours: Auburn market is Saturdays, 8:00 a.m. to noon, year-round; Roseville Fountains Market is Tuesdays, year-round, 8:30 a.m. to 1:00 p.m.
Products: Organic, Heirloom, rare and unique stone fruit. Mandarins, grapefruit, and other citrus, peaches, and apricots.  Certified organic since 1989.

Recipe by Courtney McDonald
Makes 1 quart jar

Ingredients:
-5 Meyer lemons
-1 mandarin
-1/3 cup kosher salt
-2 whole star anise
-1 cinnamon stick
-2/3 cup fresh Meyer lemon juice (from about 5 lemons)

Scrub lemons and mandarin and dry well. Quarter lemons and mandarin lengthwise, leaving 1/2 inch at bottom intact. Toss fruit with salt and spices and transfer to a sterile quart-sized mason jar. Use a wooden spoon to press lemons to fit. Add lemon juice and any remaining salt. Seal jar tightly and shake to combine. Let stand at room temperature for 3 days, shaking jar each day. Transfer to refrigerator for 3 weeks until rinds are soft. Rinse before using the rind, and pulp can be used in salad dressings and marinades.

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