SOLis an organic farm located in the east county of San Diego, California. The 40 acre farm was established in 1981 when the owners, Linda and Bill Zaiser bought virgin land in Jamul and began growing trees. Since this time they have planted over 4,000 specialty citrus and avocados. The family grows, picks, packs and delivers their specialty produce to the local markets and restaurants as well as ships throughout the US. They have been certified organic bt CCOF since 1993.
MEYER LEMONS OCT.-MAY
ITALIAN SORRENTO LEMONS YEAR ROUND
SEEDLESS KISHU NOV.-JAN.
GOLD NUGGET MAR.-MAY
MORRO BLOODS JAN.-MAY
CARACARA PINK NAVELS JAN.-MARCH
MINNEOLA TANGELOS APRIL-MAY
LIMEQUATS, MANDARINEQUATS,KUMQUATS,LIMES, RANGPUR LIMES, YUZU,FINGER LIMES ,COCKTAIL GRAPEFRUIT,KAFFIER LIMES AND LEAVES,LIMA DULCE,BUDDAH HANDS,ORO BLANCO GRAPEFRUIT, HASS AND FUERTE AVOCADOS
* OPEN TO GROW THE UNUSUAL AS TO YOUR WISHES!
TO ENSURE THE FRESHNESS PRODUCE IS PICKED THE DAY IT IS ORDERED
CONTACT LINDA OR BILL ;
FAX (619) 669-1154
We ship in 10# or 15# boxes and accept visa or mastercard.
contact us for a quote.
We will customize an order to include a mixed variety of fruit
Limonchello Recipe- made with authentic Italian santa-teresa femminello lemons
10 organic Sorrento lemons
1 (750mil) bottle 100proof vodka or 1 bottle Everclear
5 cups distilled water
4 cups sugar
1 *first wash and peel Zest only-be sure to get no white as it makes liquour bitter
***use a serrated peeler and it makes an easy job of peeling***
2 place peels in a GLASSjar with tight lid-store in a cool dark place for 40 days- longer the better
3 * make a simple syrup with the sugar and water -boil for 5 mins.-
4 let cool to room temp and add to alcohol & peels
5 restore and let sit for at least a week/ strain through a paper coffee filter and bottle
Keep in freezer for use
Serve over ice,on icecream or pound cake, mix with sparkling water or champagne