Journal

We’re delighted to partner with pastry chef Jennifer Yee of @PastrywithJenn, whose artistry and love of baking highlight the Pink Pearl apple’s radiance in a galette that feels simultaneously humble and extraordinary. With its rosy flesh and tart-sweet flavor, this heirloom apple is at the heart of her recipe—one meant to be savored and shared. 

Jenn Yee is a beloved pastry voice on Instagram (@PastrywithJenn) who continues to inspire us with her visual storytelling, and the joy and creative flair she brings to baking.

Ingredients: We grow and sell several varieties of pink apples while they are available in season, fresh from our orchards beginning in early August with the Strawberry Parfait. The Pink Pearl arrives in mid to late August, typically available through the end of September, alongside Pink Sparkle and Pink Princess heirloom apple varieties.

Pink Apples by the Bag are available at the Farm Shop at Gold Ridge Organic Farms, right here in Sonoma County’s famed apple growing region. 

Pink Apples by the Box for Pre-order (farm pick up): available in 10 pound and 20 pound boxes.

Apple Cider Vinegar

Apple Cider Syrup 

Pink or Heirloom Apple Cider  

Autumn Apple Salad Recipe

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Pink Pearl Apple Galette Recipe

By Pastry With Jenn 

INGREDIENTS

For the dough:

1 1/2 cups (207g) all-purpose flour

½ teaspoon kosher salt

2 teaspoons granulated sugar

8 tablespoons (113g) cold unsalted butter, cubed

4 tablespoons cold water
1 1/2 teaspoons Gold Ridge Organic Farms Apple Cider Vinegar

For the apples:

1 tablespoon all-purpose flour

1/4 teaspoon cinnamon

1 tablespoon + 3 tablespoons granulated sugar, divided

2 pounds (825g) Gold Ridge Organic Farms Pink Pearl Apples, peeled, cored and sliced ¼” thick

2 tablespoons unsalted butter, melted

1 egg, beaten, for egg wash

Demerara sugar, for sprinkling

3 tablespoons apricot jam plus 1 tablespoon water, for glaze

Vanilla ice cream, for serving

Gold Ridge Organic Farms Apple Cider Syrup, for drizzling

DIRECTIONS 

For the dough:

Add the flour, salt, and sugar to a food processor. Pulse for a few seconds to incorporate. Add the butter and pulse until they’re the size of peas. Combine water and the Apple Cider Vinegar. Drizzle the liquid into the feed tube while pulsing, until the dough starts to come together. Dump onto your work surface and knead a few times, then shape into a disc. Wrap in plastic wrap and refrigerate for 1-2 hours.

Preheat the oven to 400°F. Line a half sheet pan with parchment paper.

Roll out the dough into an 11” circle, ¼” thick. Transfer to the sheet pan. Place in the fridge for 10 minutes to firm up before assembly.

For the apples and assembly:

 In a small bowl, whisk together the flour, cinnamon and 1 tablespoon sugar.

Remove the dough from the fridge. Sprinkle the flour mixture evenly in the center of the dough, leaving a 2” border uncovered. Fan 6-7 apple slices in your hand, then place the grouping onto the tart. Repeat with the rest of the apples, until the entire tart, except the border, is covered. Brush apples with melted butter, then sprinkle over with 3 tablespoons of sugar.

 Fold the dough over the edge of the apples, loosely pleating the dough as you go. Brush the edge with egg wash and sprinkle with Demerara sugar.

Bake for 15 minutes. Meanwhile, in a small saucepan over low heat, add the apricot jam with 1 tablespoon of water, and warm it until it liquifies. Set aside.

Lower the oven to 350°F and rotate the pan. Continue to bake another 15-20 minutes, or until the crust is golden and the apples are tender. Place on a cooling rack.

While still warm, with a pastry brush, gently glaze the apples with the apricot jam. Serve slices warm or at room temperature with vanilla ice cream and a drizzle of Apple Cider Syrup.

 Serves 6-8.

Looking to change up your eating habits, boost your energy, and get more fruits, vegetables, healthy proteins and good fats into your daily diet? Beth Bollinger, the founder of Nest Wellness, is a health and wellness coach, integrative health practitioner, and certified holistic nutritionist who focuses on creating delicious, nutrient-dense dishes without dairy, refined sugars, or gluten. She’ll be demonstrating two of her favorite recipes at Gold Ridge Organic Farms on Saturday, June 21. (Sign up on our events page.) We recently connected with Beth to find out about her own wellness journey and get some insight into how she optimizes her approach to food.

GROF (Gold Ridge Organic Farms): How did you get interested in whole foods as an integral part of your own health? A lot of your work focuses on low-glycemic foods and managing blood sugar through diet—how did that become a particular interest of yours?

Beth: In my twenties, I started experiencing mysterious chronic chest pain. It took several years to get a diagnosis, which turned out to be mitral valve prolapse syndrome, a benign heart murmur that causes chest pain in some people. When I dove into the limited research available, I found one suggestion: cut sugar from your diet.

By age 35, I was willing to try anything, so I gave up refined sugar—a choice I've maintained for 23 years because it keeps me completely free of chest pain. What started as medical necessity became a creative challenge: how could I recreate family favorites that actually taste amazing, using ingredients that are good for us?

The real turning point came in 2021, when I got curious about wearing a continuous glucose monitor. I was shocked to discover that my "healthy” oatmeal breakfast was spiking my blood sugar higher than a donut! That data completely changed how I approached food—from following generic healthy eating rules to understanding how foods actually affected MY unique body.

GROF: Food is so much more than just fuel. How we eat can be deeply connected to our histories, our families, and our emotional well-being—and so making sudden big changes in the way we eat and think about food can be very challenging. What are three simple steps towards a healthier diet that anyone can start with?

Beth: One, add protein to every meal. Aim for 25-30 grams at each meal. This single change stabilizes blood sugar, keeps you satisfied longer, and prevents the energy roller coaster most people experience.

Two, eat your vegetables first. Before touching any starches or sugars, eat your salad or vegetables. This creates a fiber buffer that slows sugar absorption and dramatically improves your glucose response to the entire meal. Even better if that salad includes extra virgin olive oil and a dash of vinegar!

Finally, take a 10- to 15-minute walk after your largest meal. This activates your muscles to use glucose immediately, preventing blood sugar spikes. It's the easiest exercise with the biggest metabolic impact.

GROF: Okay, let’s peek into your kitchen. What are three things we’ll always find in your fridge?

Beth: Eggs, fermented foods (for gut health and blood sugar benefits), and leafy greens. I go through spinach, micro-greens and arugula like crazy.

GROF: As you can imagine, at Gold Ridge Organic Farms, we’re big salad eaters here, too. Are you a breakfast person? What’s on your plate in the morning?

Beth: I'm definitely a breakfast person! I have 2 go-to breakfasts: either soft boiled eggs with avocado, sautéed spinach, some of my super seed sprinkle, and a dollop of sauerkraut, or my chia, flax, and hemp seed Overnight No Oats and yogurt, topped with nuts and berries. Both of these breakfasts give me steady energy for hours and support my gut health—plus it keeps my glucose response under 30 points, which is my target when testing recipes.

GROF: Now, you knew this was coming . . . what are your favorite ways to use a really good olive oil?

Beth: I love finishing dishes with a drizzle of high-quality extra virgin olive oil! Whether it's over roasted vegetables, a simple salad, dipping my grain-free focaccia, or drizzled on soup, that final touch adds incredible flavor along with healthy fat that helps with nutrient absorption. I'm particularly excited to incorporate Gold Ridge Organic Farms' beautiful olive oils in our cooking demonstration.

Gold Ridge Organic Farms is honored to be a finalist for Sonoma County Tourism's 2025 Stars of the Industry Awards in the category of Environmental Stewardship & Sustainable Practices. This award recognizes a hospitality business that has developed a culture toward environmentally sustainable practices within everyday operations. Voting is now OPEN through Friday, April 18, 2025. We would be immensely honored to have your support. 

A Commitment to the Land & Community

Since founding Gold Ridge Organic Farms in 2000, Farmer Brooke Hazen has been dedicated to organic farming, sustainable practices, and the promotion of healthy, farm-to-table foods. His holistic approach to agriculture integrates environmental stewardship, renewable energy, and community engagement can work in harmony to ensure a thriving, sustainable farm ecosystem.

Sustainable Agriculture & Land Stewardship

• Certified Organic: Our olives, apples, and citrus are Certified Organic by Oregon Tilth (OTCO), while our on-site mill is Certified Organic by California Certified Organic Farmers (CCOF), ensuring adherence to the highest sustainability standards.
• Closed-Loop Farming: We maintain a regenerative system where olive waste and pomace are recycled back into the orchards, enriching the soil and nourishing our trees.
• Carbon Farming: We implement carbon sequestration practices to enhance soil health, increase biodiversity, and reduce greenhouse gas emissions, contributing to climate resilience.

Renewable Energy & Resource Conservation

• Wind Power: A visible landmark on the property, our wind turbine harnesses the prevailing maritime breezes to contribute to the clean energy grid.
• Electric & Battery-Powered Equipment: Our investment in Monarch electric tractors and battery storage reduces our carbon footprint while also powering farm operations and events sustainably.
• Water Stewardship: Our farm relies on well water, carefully managed to support the land while ensuring conservation.

Community Engagement & Education

• Educational Programs: We host hands-on workshops such as Caring for Your Backyard Olive Orchard and guided Orchard Walks to educate guests on sustainable farming.
• Heirloom Apple Celebration: This annual event connects families and children with the joy of tasting heirloom apples at their seasonal peak, fostering an appreciation for local agriculture.
• Community Milling: We offer local olive milling services, transforming olives from the surrounding community into high-quality extra virgin olive oil.
• Host local foodshed and farmers for lunches; supporting local farmers and makers supports economically sustainable actions for the community.

Sustainable Products & Packaging

• Farmshop & Tasting Room: Opened in 2020, our farmshop welcomes visitors to experience the farm’s seasonal offerings and learn about our organic products firsthand.
• Estate-Grown & Handcrafted: Our extra virgin olive oils are grown, milled, and bottled on-site, while our value-added products—such as apple cider, apple cider vinegar, apple cider syrup, and citrus shrub drinks—utilize organic fruit grown on the farm.
• Eco-Friendly Packaging: We prioritize sustainability in our packaging, using recyclable glass bottles and tins, biodegradable cups for tastings or washable materials in our tasting room, and minimizing plastic use throughout the farm.

Photo by Lisa Rose | The Farmers Photographer

At Gold Ridge Organic Farms, the ripening of our Estate-grown Oregon Tilth Certified Organic Mandarinquats signals the advent of sunnier, longer days. Coming into fruit around the winter solstice, our California citrus is at peak in late winter into the early spring.

Often mistaken for a giant kumquat, the Mandarin-Kumquat or mandarinquat Indio is a cross between a Nagami kumquat and a Dancy Mandarin, tracing its roots back to an open-pollinated seedling living under a grand old Nagami tree on the UCLA campus. The fruit is bell-shaped and much larger than your average kumquat, ranging in size from that of a table grape to as large as a golf ball. The best part about these delicate, ephemeral beauties may be that you can eat them whole, skin and all, in one sweet-tart bite.

Our Mandarinquat trees typically blooms during the summer months and the late fall. If the season has been favorable, it will produce an abundant crop that remains throughout the winter months and into the late spring. The fragrant blossoms attract our favorite pollinator friends, such as hummingbirds and a multitude of bees - and humans alike! The aroma is intoxicating, perfumey, and sweet.

The best part about these delicate, ephemeral beauties may be that you can eat them whole - skin and all - in one sweet-tart bite. The sweetness of the mandarin is expressed in the peel and paired with its tart flesh thanks to the kumquat, this little fruit boasts a uniquely punchy flavor and an abundance of juice, far more so than the typical kumquat. Jam packed with Vitamin C and flavinoids, it makes for a healthful and delicious treat, perfect for a tasty immune system boost during the wintertime.

How to enjoy: Thinly slice or quarter and add to a cocktail or mocktail made with Gold Ridge Organic Farms Mandarin-Kumquat Shrub. Use in combination with Meyer lemons, grapefruit, or as the star of the show in your favorite citrus-based desserts such as citrus curd, olive oil cake, coffee cake, poundcake, or lemon meringue pie.

Bust the wintertime blues with a burst of sunshine, refreshing flavors, a Vitamin C-packed immunity boost with our fresh, tree-ripened Oregon Tilth Certified Organic citrus. At Gold Ridge Organic Farms, the ripening of our Estate grown Meyer lemons signals the advent of sunnier, longer days, coming into fruit around the winter solstice with peak availability in late winter and early spring.

Meyer lemons are a beloved citrus variety here in Northern California, best known for their bright floral fragrance and slightly sweet-tart flavors. They are believed to be a cross between a lemon and mandarin, they were named after Frank N. Meyer, an agricultural explorer who brought back cuttings of the tree from China in the early part of the 20th century.

Meyer lemons are highly prized for their sweeter flavors and lower acidity than the more widely available commercially grown lemon varieties, such as Lisbon or Eureka lemons. Their thin skin and flesh may vary in color from a deep golden yellow to slightly orange when fully ripe. They are typically rounder and smaller in size than a Eureka lemon. Sought after by chefs and home cooks alike for the aromatic and unique flavors found in their zest and juice, the Meyer lemon is an excellent addition to your pantry for baking, cooking, sauteeing, and finishing. Find them in our Organic Meyer Lemon Olive Oil (currently available for onsite purchases only) and in both our Lavender Lemonade and Mandarin-Kumquat citrus shrubs.

Recipe suggestion: Gold Ridge Organic Farms Olive Oil Citrus Cake

Did you know? We now offer case boxes in our Farm Shop, available via pre-order in our online shop. Meyer Lemons may be purchased in 10 pound and 20 pound case boxes. By-the-pound and 2 pound lug bags are available for purchase at the Farm Shop only. All fruit is tree-ripened and harvested to order. 

Summer fruit is arriving in Sonoma County, ripe and sweet—which means we’ve been trying out some new olive oil baking recipes in our Farm Shop. This Olive Oil Citrus Cake takes just two bowls and one spoon—and delivers a truly delicious, moist, and fluffy cake. Right now, we’re adding Meyer lemon zest and fresh blueberries, but you could try adding pitted sweet cherries or chopped fresh apricots. If you’re going blueberry picking at Duckworth Family Farm or raspberry picking at Boring Farm, two wonderful organic u-pick farms just down the road from us (note: reservations are required for u-pick and they sell out quickly), this cake would make a great showcase for their luscious berries.

Olive Oil Citrus Cake 

This versatile snacking cake has been a big hit during special events at our Sebastopol Farm Shop. It’s fun, fast, and so easy to make.  Want to boost the lemon flavor? Instead of a full cup of Arbequina Extra Virgin Olive Oil, use ¼ cup Meyer Lemon Olive Oil and ¾ cup of Arbequina.

1 cup (250ml) Arbequina Extra Virgin Olive Oil

2/3 cup (150ml) milk or non-dairy milk

3 large eggs (pasture-raised and organic, if available)

2 ½ cups (300g) all-purpose flour

½ cup (125g) granulated sugar

1 ½ teaspoons baking powder

¼ teaspoon salt

Grated zest of 2 Meyer lemons

1 cup blueberries (or other fresh chopped fruit of your choice)

2 tablespoons sugar, for sprinkling

Preheat oven to 375°F. Line an 8”x8” baking pan with parchment paper or brush with olive oil.

In a medium bowl, whisk together olive oil, milk, and eggs until smooth. In a large bowl, whisk together flour, ½ cup sugar, baking powder, and salt. Pour in olive oil mixture and stir gently, just until smooth.

Add grated lemon rind and blueberries and stir gently to combine. Spoon batter into prepared pan. Sprinkle evenly with 1 to 2 tablespoons sugar. Bake for 30 minutes, until crust is a light golden brown and a tester inserted in the center comes out clean.

Let cool on a rack. Cut into squares and serve warm or at room temperature. The cake will keep, wrapped, for up to 3 days.

Variation: Chocolate Chip Orange Cake

Omit Meyer lemon zest and blueberries. Stir grated rind of 1 large orange or 2 tangerines and 1 cup chocolate chips or ½ cup finely chopped dark chocolate into the batter.  

As a young adult, I dreamed of growing and selling farm to table foods for my own brand. Growing up in Southern California, I developed a love for the ocean and natural world. My affinity for the land, healthy living, and natural foods eventually led me to move north in order to study Agriculture at Humboldt State and then on to Arizona to complete my studies at Prescott College. My vision was to grow nutritious, organic foods, and sell them to my community in the San Francisco Bay Area. In the early days, I sold my crops at Farmers Markets. In 2000, my dream to own land finally became a reality when I purchased 88 acres of pastureland in Sebastopol. Over the next few years I planted orchards with olive, apple, and citrus trees and Gold Ridge Organic Farms was born!

Luther Burbank Called it one of the best climates in the world...

Located 50 miles northwest of San Francisco in West Sonoma County, the farm's proximity to the Pacific Ocean offers unique conditions for farming. Temperatures are cooler here, thanks to our ridge top location and breezes from the Sonoma Coast. I have found the single biggest factor that changes the quality of food is the climate. So here, there is a pronounced fog influence. Fog is a rare beautiful phenomenon, a natural wonder. During the summer, the fog is much more pronounced because there is a tug-of-war happening between the heat in the Central Valley and the cold air off of the ocean. This moderates the climate.

Where we’re located is called a cool coastal influence. What that means during the summertime is that we get a nice cooling effect starting in the afternoon and throughout the whole evening. Then it burns off at about 10 am and then comes back in the afternoon. That repeats most days. It’s this beautiful dance that takes place all summer. It creates what Luther Burbank calls one of the best climates in the world. The Gold Ridge soil is among the best in the country: the sandy loam possesses an ideal natural chemical balance and provides excellent drainage. 

Why olives, apples, and citrus?

I started out back in 2000 with heirloom apples, a diversity of table grapes, plums, Euro pears, and Asian pears. I still have the pears, but it’s only a couple percent of what I grow. The table grapes didn’t really do what I wanted so I pulled those up and started putting Fuji apples on trellises. At that time, Honeycrisp was bursting on the scene. I was waiting to see how that transpired, but I did start planting them. Today, 90% of the apples I have are split evenly between Fuji and Honeycrisp and about 10% are still the heirloom apples. So I call the heirloom apples, ‘the spice’ and I call the Fuji and Honeycrisp, ‘the bread and butter. The olive trees not only struck me as incredibly beautiful, but they are able to thrive in dry, warmer climates. This bounty of fruit varieties produce crops that nourish and are able to be used in so many different ways — from Extra Virgin olive oils, apple cider vinegars and syrups, to citrus infused olive oils, soaps, and more.

I hope that you are able to come and visit us at Gold Ridge Organic Farms to see, touch, smell, and taste the difference that sustainable and organic farming makes. Until then, please enjoy our farm products and feel good about knowing where they came from - and know that they were made with love.

_{Brooke Hazen, Founder and Farmer}

Olive Pruning at Gold Ridge Organic Farms typically  occurs in the mid to late winter months, several weeks following the conclusion of harvest and pressing of the estate olives. Learn best practices for caring for and tending your olive trees with Farmer-Founder Brooke Hazen.

1.    Why do olive trees need to be pruned?  Olive trees need to be pruned for several reasons. The first reason is to allow light to penetrate the canopy so that the fruits can ripen well. The second reason also has to do with allowing light penetration, but this has to do with reducing scale. The third reason is to allow air flow to reduce fungal disease, as well as better penetration of organic sprays. And the fourth reason is to control the size of the tree, both for in-row access of cultural controls and harvest, as well as topping them for light penetration to the food canopy.

2.    When is the time range to plan pruning of your olive trees?  We are limited mainly by how much time we have during the months we are not harvesting olives and apples to get this done. In general, pruning in winter will promote a stronger response of growth from the trees during the upcoming season. Pruning in summer slows down this growth simply because growth is already being stopped and even taken away. Spring pruning would straddle these two different effects. I prefer winter pruning because I want to take away vegetative growth for better light and air penetration. Most importantly, winter pruning allows for the trees to recover and produce flowers and fruit as quickly as possible. This minimizes the negative impact on fruit production.

3.    How do you know the perfect timing and what do you look for? There really is no perfect timing to look for. When you have the time and energy, just go for it!

4.    Is there a difference in pruning considerations depending on your climate/location? There are differences based on different harvesting techniques, such as Super-High Density or High-Density over-the-row harvesters, valley-floor mechanical arm-shaking harvesters, hand or pole raking, and, of course, good old-fashioned hand harvesting. Most of us use either hand or pole raking, or hand harvesting techniques. In this case, Open-Vase Bush pruning is the best shape because it keeps the trees shorter and allows light and air penetration.

5.    What are the necessary tools for pruning? If you start early in the life cycle of your trees and stay on it annually or bi-annually, you really only need hand pruners and loppers. Felco brand makes great tools for hand pruning. Maintaining a sharp blade with a hand stone or file is important. Keeping your tools clean is important too, in order to present the potential spread of disease from one tree to another.

6.    What are the steps in pruning? Avoid pruning the outside of the tree, unless necessary for access. This is what I call the Food Pantry. Don’t bite the hand that feeds you. Early in the life cycle of your tree, you will want to form a main scaffold of the strongest branches. Central branches and suckers that block light and suck energy should be removed. Suckers at the base of the tree should also be removed. And lastly, the trees should be topped around 11 feet to enable easy harvest, as well as allow light and air flow.

7.    Any other considerations? You can learn this, and you can do this! Farming is a wonderful process of intuition, observation, and constantly growing. I learned all of this myself over my 30-year career from trial and error.