Legendary Fresh Organic Fruits
Farmer Al Courchesne began farming in 1972 with two papayas, a shovel, and Dixie cups. In two hours he had planted 300 seeds in his backyard in Honolulu, Hawaii. In 1976, he moved back to California where he had grown up and planted his first peach trees on just 13 acres of bare ground. In 1988 he began farming organically, and it was a new beginning for the farm. The irrigation canal that runs along their land had so many frogs in it, at night the sound of croaking was deafening. And so the name “Frog Hollow Farm” was born, inspired by the Wind in the Willows, an allegorical tale of life on a river.
Becky Courchesne is also a native Northern Californian, who baked at Alice Waters’ Cafe Fanny in Berkeley and Oliveto in Oakland. It was there the pastry chef met the peach farmer while he was dropping off deliveries. Becky moved to the farm in 1995 and launched the kitchen in 2000. Today, Frog Hollow Farm is a 280-acre regenerative farm in Brentwood, California. It’s home to thousands of trees, which produce peaches, cherries, apricots, pears, persimmons, meyer lemons, blood oranges, and more. While the kitchen is filled with conserves, marmalades, tartlets, and granola.
@froghollowfarm | Brentwood
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