Full Belly Farm
Quinces (2lb Pack)
$15
Unit price perQuince is one of fall's most underappreciated fruits — golden-yellow, fragrant, and deeply floral when ripe, with a firm flesh that's too astringent to eat raw but transforms into something extraordinary when cooked. The flesh turns from pale yellow to a deep rose-pink as it cooks, with a rich, honeyed flavor somewhere between apple and pear with floral notes of rose and vanilla. Aromatic enough that a bowl of ripe quinces on the counter will perfume the whole room.
The simplest preparation: halve them, scoop out the core, place cut-side up in a baking dish with a little water, honey, and a cinnamon stick, cover tightly with foil, and roast at 325°F for 1.5–2 hours until deep pink and tender. Spoon over yogurt, ice cream, or alongside roasted meat. They also make an exceptional jam or membrillo — the Spanish quince paste traditionally served with manchego.
Full Belly Farm was established in 1984 by Dru Rivers and Paul Muller on 400 acres in the Capay Valley of Northern California, certified organic since 1985. Now in its second generation with the Muller family at the helm, the farm grows over 100 different crops including fruits, vegetables, nuts, and flowers, with roughly 80 employees year-round.
Full Belly Farm
Quinces (2lb Pack)
$15
Unit price perQuince is one of fall's most underappreciated fruits — golden-yellow, fragrant, and deeply floral when ripe, with a firm flesh that's too astringent to eat raw but transforms into something extraordinary when cooked. The flesh turns from pale yellow to a deep rose-pink as it cooks, with a rich, honeyed flavor somewhere between apple and pear with floral notes of rose and vanilla. Aromatic enough that a bowl of ripe quinces on the counter will perfume the whole room.
The simplest preparation: halve them, scoop out the core, place cut-side up in a baking dish with a little water, honey, and a cinnamon stick, cover tightly with foil, and roast at 325°F for 1.5–2 hours until deep pink and tender. Spoon over yogurt, ice cream, or alongside roasted meat. They also make an exceptional jam or membrillo — the Spanish quince paste traditionally served with manchego.
Full Belly Farm was established in 1984 by Dru Rivers and Paul Muller on 400 acres in the Capay Valley of Northern California, certified organic since 1985. Now in its second generation with the Muller family at the helm, the farm grows over 100 different crops including fruits, vegetables, nuts, and flowers, with roughly 80 employees year-round.
Order now so farms can harvest to order. Last call: Tuesday 8/11 midnight for Thursday 8/13 delivery. Order early this weekend for a full view of next week’s harvest.
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