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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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The floral stage is set at Beck Grove, starring the rose-red fruit of the blood orange

Posted by Helene Beck on

The floral stage is set at Beck Grove, starring the rose-red fruit of the blood orange
The sun beams down brightly, warming up Beck Grove after a long cold and rainy season. Showcased center stage are blushing blood orange trees loaded with oranges featuring its rose-red, delectable fruit.

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Come join us for the kumquat season

Posted by Helene Beck on

Okay, so you're thinking, kumquats and pasta? Yes! They are great together, along with a nutty side note of hazelnuts that round out this dish. Simple, easy, and yummy, this is a great quick addition to dinner, when kumquats are fresh, and in season. It's also great as a pasta salad.

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