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If you wander the rolling foothills of Placer County just outside Newcastle, CA, you’ll find a farm that feels like a living, breathing piece of California’s agricultural heritage. Twin Peaks Orchards is that place, a family-owned, certified-organic orchard that has been growing tree-ripe fruit since 1912.
Their specialty? Among many gifts of the land, one in particular draws our attention (and our taste buds) this season: the golden, velvety Amagaki Persimmon. At Allora, these persimmons have become the quiet stars of dishes like our Caramelli and Torta di Cachi, transforming simple ingredients into sensory celebrations of autumn.
From Tree to Table: What Makes Twin Peaks Orchards Special
Generations of Stewardship & Sustainable Farming
Twin Peaks Orchards has thrived through multiple generations. The land was first cultivated in 1912 and has been carefully tended through at least five generations.
They are 100 percent certified organic through California Certified Organic Farmers (CCOF) and committed to regenerative, sustainable practices that honor soil health, biodiversity, and ecological balance.
Their farming practices include composting, cover cropping, crop rotation, no-till soil management, and careful water use through a micro-sprinkler irrigation system drawing from the nearby American River. All of this forms a holistic land-management approach rooted in environmental care.
This care and intention, from soil to sapling to fruit, permeate every pear, persimmon, stonefruit, citrus, and squash grown on the farm.
The Magic of Amagaki Persimmons
Among their wide array of produce, including apples, citrus, winter squash, pomegranates, and winter vegetables, Twin Peaks Orchards begins harvesting their persimmon varieties (like Fuyu, Hachiya, and their specialty Amagaki) from November through early March. On our early winter menus, these persimmons fill the seasonal void left by the summer peaches and nectarines that Chef Deneb looks forward to working with each year. The yield is always “tree-ripe.” Fruit is picked by hand, sorted in the field, and never strip-picked or bin-harvested. This meticulous care ensures maximum flavor, sugar-acid balance, and the pure, honeyed sweetness Amagaki persimmons are celebrated for.
For fruit that doesn’t meet cosmetic standards, the farm transforms it into handcrafted jams, jellies, conserves, and dried fruit. Nothing goes to waste, and flavor is honored no matter the shape of the fruit.
Why Twin Peaks Orchards Matters to Restaurants & the Sacramento Food Culture
Northern California chefs and restaurants, especially those invested in farm-to-table cooking, seasonality, and local sourcing, know that quality like this simply cannot be replicated by industrial produce. Twin Peaks Orchards offers something increasingly rare: produce with provenance, integrity, and soul.
Their certified-organic and regenerative practices support a healthier ecosystem. That means produce that is not only more sustainable but also more vibrant, flavorful, and nutrient-dense.
Their harvests align beautifully with Sacramento’s seasonality. For restaurants like ours, this means we can build menus that reflect the turn of the seasons, from crisp late-summer stone fruit and melons to lush winter persimmons, citrus, and hearty produce.
Their dedication to tree-ripe, hand-picked produce ensures flavor and quality that shine through even the simplest dish. This is a hallmark of Allora’s modern Italian cuisine grounded in respect for ingredients.
In short, Twin Peaks Orchards is part of what makes Sacramento’s food identity so distinct. They are a bridge between the land, the seasons, the chef’s vision, and the diner’s plate.
Celebrating Amagaki Persimmons at Allora
For us at Allora, using Amagaki persimmons from Twin Peaks Orchards is more than ingredient sourcing. It is a practice of honoring rhythm, seasonality, and authenticity.
When we fold each pasta, plate each dessert, or compose each seasonal dish, the honeyed sweetness and velvety texture of those persimmons bring depth and warmth that resonate beyond the kitchen.
In dishes like Caramelli and Torta di Cachi, the persimmon becomes a celebration of harvest, of family farming, of community connection, and above all, of flavor.
Looking Ahead: Why Farms Like Twin Peaks Are Vital
As the agricultural and culinary world becomes increasingly industrialized, farms like Twin Peaks Orchards remind us what is at stake: soil health, biodiversity, seasonality, and respect for the natural rhythms of the land.
They model sustainable, regenerative agriculture and demonstrate that good food does not need to cost the earth. They also supply chefs and communities with produce that is rooted in place, story, and care.
We are honored to highlight their persimmons this season and proud to be part of a Sacramento food culture that values craft, integrity, and connection.
