Tour The Farm!

We're often asked, but until now have rarely provided the opportunity... We are excited to announce the much anticipated and highly desired - Frog Hollow Farm Tour!

For a limited time, we will be giving a "behind the scenes" tour of Frog Hollow Farm! You'll have the opportunity to taste our mouth-watering fruit right off the trees; walk amongst the orchards and soak in the warm Brentwood sun, and see first-hand where our amazing savories, pastries & conserves are made. This is a great opportunity to really get a feel for what happens at the farm before the legendary fruit arrives at your table!

Each week, we will be selecting the first 20 customers to use the 10% coupon code SMO_09 when making a purchase at froghollow.com. We will be hosting the tours each Friday, 12pm-2pm throughout the summer!

Oh.... don't forget your cameras or camera-phones! The best photos posted to Twitter each week will earn the photographer an Organic-Cotton Frog Hollow Farm T-Shirt!

We look forward to seeing you at the Farm!

Aprium Coffee Cake

1 2/3 cups flour
1 tsp baking powder
1/8 tsp salt
1/2 tsp baking soda
10 tbsp butter (1 stick + 2 Tbsp), chilled
1 tbsp milk
1/2 cup sugar
1 egg, lightly beaten
1 tbsp milk
1 lb apriums, halved

Topping
1 tbsp crème fraîche, heavy cream, or sour cream
1 tbsp sugar
1 egg

Confectioner’s sugar

Preheat the oven to 350°F and grease a 9'' cake pan, preferably springform.

In a food processor, quickly pulse the flour, baking powder, salt, and baking soda together. Add butter and pulse until butter looks pebbly and chunky. Add sugar and pulse briefly. Add egg and milk, and pulse until mixture is just combined. Spread the batter into the prepared pan. Top with halved apriums.

In a small bowl, beat crème fraîche, sugar and egg. Pour mixture evenly over the top of cake. Bake about 40 minutes, or until golden and the apricots are tender. Turn off the oven and leave cake in the oven for another 10 to15 minutes. Sprinkle with confectioner's sugar just before serving.

Stone Furit, At Last!

No more teasing—stone fruit is here! The weather has cooperated and we started picking our first stone fruits in mid-May. CSA members will find dainty sweet Brooks cherries, which aren’t as big and fleshy as Bings but are still a delicious eating cherry and a welcome harbinger of summer. We’ve also added a few of our first apriums. This hybrid fruit looks and tastes a lot like an apricot, but it’s actually a cross between an apricot and a plum. Its genetic makeup is roughly 70% apricot and 30% plum, just the opposite of the pluot.

Both the aprium and the pluot are the brainchildren of plant breeder Floyd Zaiger of Zaiger’s Genetics in Modesto. Zaiger produced the first aprium, which he dubbed “Honeyrich,” in 1989. Adding some plum into the mixture increased the fruit’s sweetness and juiciness, and the aprium has become a popular early summer fruit, especially in California. Recently, Frog Hollow Farm’s apriums were featured on the menu at the Culinary Institute of America at Greystone, as part of a chefs’ event called the AlmondInnovation Project. Chefs from across the country were charged with coming up with new almond recipes, and our apriums made a delicious part of several desserts created by Corry Barrett, pastry chef at Lola’s in Cleveland, Ohio.


These first fruits are so tasty, we don’t think they’ll last long enough for you to wonder about storage. But just in case, remember that cherries break down quickly at room temperature, so store in the refrigerator any cherries you’re not eating right away. They’ll last a couple of days, but are always best eaten sooner rather than later. Firm apriums will soften up at room temperature. Leave any particularly firm fruit out on the counter for a day or two until it’s as ripe and soft as you like. Then, eat it or store in the refrigerator. Like any stone fruit, their shelf life, even in the fridge, is brief. If you have extras, try making a quick and easy fruit-topped coffee cake perfect for breakfast, dessert, or a teatime pick-me-up.