Who are we?

We are a family owned farm located in the central northern part of California’s Central Valley in Yuba City and Winters. A UC Davis professor and a registered nurse, James A. Beutel and Kalayada A. Beutel, started the orchards, respectively. Nowadays, the day to day operations are assisted by their eldest daughter, Aomboon and her husband Tim.You can find us year-round at farmers’ markets and on restaurant menus of the most distinguished establishments throughout the bay area.

What we grow?

We are a year round farm that offers a variety of produce to our local and nationwide clients. We usually begin our harvest seasons in May with cherries then apricots, peaches, nectarines, plums, and pluots. As the summer continues we also have apples, pears, persimmons, nuts, citrus fruits, and other delectable treats.

Where to find us?

Follow us on Facebook!


Find us at many local farmers’ markets throughout the San Francisco Bay Area and Nevada.

Email us: info@kjorchards.com

Website: www.kjorchards.com

Address 1: 9196 Gaddini Rd. Winters, Ca. 95694

Address 2: 9754 South George Washington Blvd. Yuba City, Ca. 95993

530-790-7688 (fax) or 530-220-4294 (main)

We thank you for supporting your local farmers!

Wednesday, March 6, 2013

State Bird Provisions

We get a shout out from another of our favorite team of talented Chefs. Here is Stephen Thorlton cruising our market stall at the Ferry Plaza Farmer's Market!


Saturday, February 16, 2013

In a TEDx speaking engagement...Chef Thomas Keller mentions us among his peers! We are enthusiastically honored to have been mention. Check out the speech! Let us know what you think...

Saturday, June 9, 2012

Very honored and very gracious!

Today, in our mailbox we received an awesome and most generous letter from Chef Thomas Keller. His wonderful talented team put together a very simple purveyor book that included our orchards! We cannot thank you enough for the thought nor the past ten years purveying our hard work onto their menus! We hope to continue and grow this relationship for many more years to come!

Friday, May 25, 2012

A new harvest season has begun

After a very mild winter our crop of cherries, apricots, and peaches have started to roll into season! Please find us at the farmers' market this season! You will also find us on the menu's of your favorite bay area restaurants! Check out who we purvey to on the tab to the left; we have updated the list for this year!

Friday, July 29, 2011


YES...pears are in!

Our Italian variety pear, Moretini, has come into season. The season is short, we will only have them till the middle of August! They are creamy like a Bartlett and juicy like a Comice. Come by the stand and ask for a sample! It will melt and tingle your taste buds!

Friday, July 15, 2011

"Red Top" Yellow Peach and Blueberry Pie

In the mood to baking a fresh pie? Here's a recipe that is super simple!

Here is a very easy pie recipe that we tried out this week! You can make your own pie crust but if you are itching for time, we found that the pre-made dough pie crust from Pillsbury seemed to worked the best! Also, we used a super deep pie dish as well as stuffing this pie really thick. If you find that you have left overs of the fillings...put into a separate baking dish and bake along side with the pie. You can use the extra filling to put over vanilla ice cream!

For the Crust:
1 package of Pillsbury Pie Crusts (contains 2 rolls)

For the Filling:
12-14 medium size yellow peaches (about 5-6 cups)
18 oz. blueberries
1 cup of sugar (we used 1 cup of Splenda baking sugar for this recipe)
3/4 cup of flour
4 tbsp of melted unsalted butter
1 juice from a lemon

Preheat oven 350ยบ
Prepare the filling by cutting the peaches into big chunks, then into a large mixing bowl. Add blueberries, sugar, flour, butter, and lemon juice. Mix together and set aside.
For the crust, roll out the two rolls of the pie crust to the width of your pie dish with an overlap. Lay the first layer of the crust into you 9-inch pan. Pour the filling to your desired density. Then cover the with the 2nd pie crust. Roll up and crimp sides to seal in the filling. Vent top of pie crust with a fork in a few spots. Cover with foil and bake for one hour. Then uncover to bake for another 45min to an hour. Remove and let it cool to room temperature.

Serves 8-10... or in our case, my husband ate whole thing!

Sunday, July 10, 2011

Cherries - No More!

Well, it was a very short season for cherries this year! With the late rain in May, the cherries were damaged and we lost about 80% of the crop due to cracked cherries. Usually our season can last from May-July but we had to cut it short. Here's a photo of the last batch of cherries we picked on the 1st of July.

Look forward to them next May 2012!
Sweet & Juicy Bing Cherries!