RANCHO DEL SOL ORGANICS

Specialty organic citrus,avocados & produce

RANCHO DEL SOL

is 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 . 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.

CROPS;

POMEGRANATES                                  OCT.-DEC.

LEMONS

MEYER LEMONS                                   OCT.-MAY

ITALIAN SORRENTO LEMONS                 JAN- MAY

MANDARINES

SEEDLESS KISHU                                NOV.-JAN.

SATSUMA                                           NOV,.JAN

LEE                                              JAN.-MARCH

CLEMENTINES                                    JAN.-FEB.

GOLD NUGGET                                  MAR.-MAY

ORANGES

MORRO BLOODS                                JAN.-MAY

CARACARA PINK NAVELS                JAN.-MARCH

MINNEOLA TANGELOS                       APRIL-MAY

ALSO SPECIALTY;

LIMEQUATS, MANDARINEQUATS,KUMQUATS,LIMES, RANGPUR LIMES, YUZU,FINGER LIMES ,COCKTAIL GRAPEFRUIT,KAFFIER LIMES AND LEAVES,LIMA DULCE,BUDDAH HANDS,ORO BLANCO GRAPEFRUIT

* 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 ;

PHONE-(619) 647-6429

FAX (619) 669-1154

We ship in 10# or 15# priorty boxes and accept visa ,mastercard,Am express. contact us for details.

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

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 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