Prevedelli Farms
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Certifed Organic Produce |
Apples Galore
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Welcome to Prevedelli Farms
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We are a fourth generation certified organic family-run farm, since 1945. In 2020 we celebrated 75 years of farming our land. Whether it’s planting, harvesting, or selling at the farmers market, this is truly a family-run farm and everybody is involved.
We grow over 40 different varieties of organic apples including many heirloom and newer apples varieties, 10 different varieties of organic European and Asian pears, 5 different varieties of organic cane berries, organic plums, organic persimmons, organic citrus, more different types of organic vegetables, and more! Prevedelli Farms harvests all of our fruits and vegetables by hand and it’s only picked at peak ripeness, for full flavor. Our entire family takes a great deal of pride in what we grow, and love sharing our passion with everyone.
We grow over 40 different varieties of organic apples including many heirloom and newer apples varieties, 10 different varieties of organic European and Asian pears, 5 different varieties of organic cane berries, organic plums, organic persimmons, organic citrus, more different types of organic vegetables, and more! Prevedelli Farms harvests all of our fruits and vegetables by hand and it’s only picked at peak ripeness, for full flavor. Our entire family takes a great deal of pride in what we grow, and love sharing our passion with everyone.
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Fresh from the Farm
Shop all of our organic apples, organic pears, organic vegetables and farm jams now
An Apple A Day
Organic Apples are our families specialty
Our farm has over 75 years of experience growing superb organic apples. Family-run Prevedelli Farm’s 40 apple varieties include Winecrisp, Mutsu, Fuji, Jonagogld, Pink Lady and many other uncommon heirloom apple varieties and many of the newer apple varieties. We are not your average orchard, as we are committed to practices that ensure you will have great tasting apples that are certified organically grown to keep your family healthy and happy. With one bite you will taste the difference.
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The treasured Gravenstein Apples
are now in season
The Gravenstein’s sweet-tart taste is legendary
and highly sought after by bakers and chefs
The Gravenstein apple is one of the earliest apple to ripen at our farm each year. It comes to harvest as early as late July and early August, a good month ahead of most fall-harvest apples. Considered one of the best all-around apples, the Gravenstein has a crisp, slightly acidy, tart-sweet flavor and is juicy with a full apple aroma. The Gravenstein is not only tasty for eating out of hand but is excellent for baking and cooking. Use the Gravenstein to make the season’s first apple pies, sauce. In the kitchen, the flavor of the Gravenstein actually intensifies when cooked. After you bake or cook a Gravenstein, you will still taste the Gravenstein flavor. There is no generic overly-sweet apple flavor to cooked or baked Gravensteins.
The Gravenstein is an irregularly round-shaped apple, almost squat. It has a thin smooth greenish-yellow skin with light to dark red stripes.
Because the Gravenstein is thin skinned, it bruises easily and does not ship well. What is more, the Gravenstein is short stemmed, meaning it will easily fall from the tree without much encouragement. If those two factors were not enough to take the Gravenstein off the list of “apples made for modern commercial success”, the apples on a Gravenstein tree do not ripen at the same time. A Gravenstein tree may require multiple harvests and can be labor intensive.
Because the Gravenstein is unable to compete in the world-wide marketplace where apples are available throughout the world even when they are not in season, Slow Food USA—which is dedicated to maintaining biodiversity and forgotten flavors–declared the Gravenstein a heritage food in 2005. With that designation, the Slow Food movement has taken on the preservation of the Gravenstein as a special project.
Get them while you can. The Gravenstein have a super short season and are not good long-keepers; it is delicate and perishable. The Gravenstein is truly a local apple; it is best eaten out of hand, cooked, or baked within about a three-week period of harvest.
and highly sought after by bakers and chefs
The Gravenstein apple is one of the earliest apple to ripen at our farm each year. It comes to harvest as early as late July and early August, a good month ahead of most fall-harvest apples. Considered one of the best all-around apples, the Gravenstein has a crisp, slightly acidy, tart-sweet flavor and is juicy with a full apple aroma. The Gravenstein is not only tasty for eating out of hand but is excellent for baking and cooking. Use the Gravenstein to make the season’s first apple pies, sauce. In the kitchen, the flavor of the Gravenstein actually intensifies when cooked. After you bake or cook a Gravenstein, you will still taste the Gravenstein flavor. There is no generic overly-sweet apple flavor to cooked or baked Gravensteins.
The Gravenstein is an irregularly round-shaped apple, almost squat. It has a thin smooth greenish-yellow skin with light to dark red stripes.
Because the Gravenstein is thin skinned, it bruises easily and does not ship well. What is more, the Gravenstein is short stemmed, meaning it will easily fall from the tree without much encouragement. If those two factors were not enough to take the Gravenstein off the list of “apples made for modern commercial success”, the apples on a Gravenstein tree do not ripen at the same time. A Gravenstein tree may require multiple harvests and can be labor intensive.
Because the Gravenstein is unable to compete in the world-wide marketplace where apples are available throughout the world even when they are not in season, Slow Food USA—which is dedicated to maintaining biodiversity and forgotten flavors–declared the Gravenstein a heritage food in 2005. With that designation, the Slow Food movement has taken on the preservation of the Gravenstein as a special project.
Get them while you can. The Gravenstein have a super short season and are not good long-keepers; it is delicate and perishable. The Gravenstein is truly a local apple; it is best eaten out of hand, cooked, or baked within about a three-week period of harvest.
Pink Pearl Apples
Pink Pearls are is a unique apple variety with distinctive pink flesh beneath translucent, pearly yellow skin, which sometimes also bears a light pink blush. The Pink Pearl apple was introduced in 1944 by the renowned California plant breeder Albert Etter. Not simply just a novelty, but a great tasting apple with firm flesh. Pink Pearl apples are tart to sweet-tart. Pink Pearl apples are wonderful for baking, especially in open-topped tarts or in sauces where their pink color can really shine. They are also a good choice for eating fresh, whether alone of as part of a salad. Try them paired with cheese. Pink Pearl are harvested in late summer and have a short harvest season, so you'll need to be quick to enjoy this special summer apple.
ENJOY THE SWEET TASTE OF A
CALIFORNIA SUMMER WITH OUR FARM JAMS
Our fruit jams, fruit jellies, drink mixes are hand-made in small batches
with our organic farm fruit
Heirloom Tomatoes are now in Season
Heirloom tomato varieties offer that big burst of old-fashioned, complex, rich tomato flavors that provide a generous amount of acids to balance the sugars resulting in a tang of tartness
All of our tomatoes are vine-ripened, for maximum taste and flavor.
All of our tomatoes are vine-ripened, for maximum taste and flavor.
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Healthy food from healthy soil. At Prevedelli Farms, we farm with the understanding that the life and health of the soil is vitally important, ensuring that the food we produce has everything it needs to fuel our bodies.
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