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Persimmon Pie...in Summer?

Posted by La Vigne Organics on

Persimmon Pie...in Summer?

We love summer and the glorious weather here in Fallbrook, but it's also the time of year when almost everything is out of season for us!  We just said goodbye to the last of our kumquats and blood oranges, and we're already getting calls for bearss limes (almost!), kaffir limes (not quite!), and even persimmons (autumn is coming!).  This is the time of year when we look to our freezer for inspiration!  At the end of each persimmon season, when the fruit is at its sweetest, we puree and freeze thousands of pounds of our organic fuyu persimmons.  We then...

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Beck Grove Beauty Pageant happened today!

Posted by Brenda Tullis on

Beck Grove Beauty Pageant happened today!
I had just eaten a handful of kumquats, first carefully biting off the tender and delicious skin, then eating the tart fruit inside (if you haven't done this, yet, it's a must have to be on everyone's bucket list). The last kumquat was tiny enough that I just ate it whole, yes, seeds and all (heaven!). One hasn't lived until they've experienced this and yes, we do ship small, single (3-lb. box) orders!

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Persimmon blossoms are so cute!

Posted by Brenda Tullis on

Persimmon blossoms are so cute!

Helene told me that she and Robert chose to plant persimmons at Beck Grove to heal their land. "Persimmons are resistant to disease and pests, they're sturdy because they are part of the ebony tree family and they are adaptable to a wide range of climates."

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Helene's blood orange luncheon stole the show!

Posted by Brenda Tullis on

Helene's blood orange luncheon stole the show!

I began working as Helene Beck’s personal assistant here at Beck Grove in Fallbrook, California in February and since then, I’ve been introduced to the glory and majesty of the blood oranges we grow, both the Torocco and the Moro. Since then, during my breaks, I often head straight to the blood orange trees which are still brimming with fruit. Crimson red flesh, raspberry-like citrus taste, they are incredible and delicious! But sadly, we are nearing the end of our blood orange season. The fruits are at their sweetest right now but they’re not going to be around for long....

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At Beck Grove we're having Caramelized blood orange pork tenderloin tonight!

Posted by Brenda Tullis on

At Beck Grove we're having Caramelized blood orange pork tenderloin tonight!
This recipe works as well for chicken or duck as it does for pork. If using poultry, select skinless breasts or thighs and adjust the cooking time so the meat registers 165 degrees on an instant-read thermometer. Serve with jasmine rice or cook the rice in chicken stock and the liquid from the blood orange infusion.

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