Tree-Ripe Stone Fruit Basket
Eight pounds of peaches, nectarines, apricots, and pluots at ripeness.
How this fruit is made — and by whom.
A three-generation family orchard in the Ojai Valley growing Pixie tangerines, stone fruit, avocados, and olives on 40 hillside acres. Fruit is hand-picked at ripeness — nothing gassed, nothing cold-stored.
Ojai Valley, California — the country around Ojai Valley, where the soil, weather, and water shape what comes out of the ground. This product can only taste the way it does because it's from here, and nowhere else.
Picked at ripeness by the family and their crew, sorted on the packing bench the same morning, and packed into the basket in the order things came in from the field — no cold storage, no gas ripening, no supermarket middle.
The farm basket rotates with the fields — spring greens and asparagus, high-summer tomatoes and stone fruit, autumn roots and squash, winter citrus and hardy brassicas.
A mixed basket of five to seven stone-fruit varieties picked ripe — soft, dripping, unshippable by any supermarket standard. That's the point. Available late May through September.