There are many factors that have made and continue to allow California, especially the Central Valley, to be one of the most important and productive agricultural regions in the entire world. Some of the factors include the “Mediterranean” style climate, contrasting geologic features, fertile soil, dedicated and resilient farmers, and of course an extensive network of water storage and delivery systems.

Sources of Water

Although 80-85% of our water is used for agricultural purposes, the valley’s modern day water infrastructure was not born out of agricultural needs, but from the discovery of gold. During the gold rush, miners created hundred of miles of canals to transport the water needed for hydraulic mining and gold-washing operations. When the time of the gold rush came to a close, Californians set their sights (and water canals) to the flourishing agriculture industry. Our water supply in the Central Valley comes from two main sources:

1. Surface Water is water that gathers on the ground, such as rivers, streams, reservoirs, and lakes. With the central valley’s unpredictable and varying annual rainfall and precipitation, reservoirs are a critical component in providing reliable water supplies to communities and farms.

2. Ground Water is water that has absorbed into the ground. During the rainy months (October to late March) the rainwater that is absorbed into the ground will typically make its way into an underground water table otherwise known as an aquifer.

Surface Water Storage & Delivery

Surface water is an incredibly important resource for our farmers and communities alike. Our growers take advantage of the Central Valley’s surface water resources with lakes, man-made reservoirs, rivers, and canals.

A weir to control the flow of water from the Kings River to canals for distribution across the valley.

A weir to control the flow of water from the Kings River to canals for distribution across the valley.

Pine Flat Dam & Reservoir

The most important reservoir for us in and around Reedley is the Pine Flat Reservoir. Pine Flat is a man made reservoir and gravity dam. While Pine Flat’s primary purpose is to control flooding it is also a critical irrigation resource for central valley farmers. In addition to Pine Flat being an average of 15-20 miles away from our growers the reservoir is massive at 30 miles long with surface area of 6000 square acres, the maximum capacity of the reservoir can hold up to 1,000,000 acre feet of water. As of 4/27/2014, Pine Flat Lake was at 29% capacity, significantly lower than the historical average of 43%. See current conditions here.

The water collected in the reservoir is from the snowpack in the Sierra Nevada Mountains. The melted snowpack is stored as a precious resource until it is ready to be utilized during our dry summers. Snowpack is extremely important to our water storage as it is the main source of water that feeds into reservoirs such as Pine Flat, any lack of snowpack leads to a lack of surface water. Coupled with the dismal rainfall this winter, the current snowpack only contains 32% of the average water content for this time of year. Given the conditions, the 2014 snowpack could be the fifth lowest on record since the state snow survey began in 1930.

Kings River

Pine Flat feeds the stored water into the Kings River which runs 125 miles through Fresno Country and into the Tulare Lake bed. Our growers use an intricate system of canals, weirs, and even underground ditches to divert and transport the water in order to irrigate their fields. Canals are used to transport water from the river to the farmed acreage that has access (i.e. proper underground pipes to direct water flow) to this water. Weirs are small dams that are used to raise the water level and therefore allow our farmers to alter the flow of the water and diverting it to where it is needed. Underground ditches may be invisible to the naked eye but this extensive network of underground ditches is right underneath our feet and allows for the water to flow efficiently to the fields.

Ground Water Storage & Delivery

Our farmers take advantage of the water that has accumulated into the aquifers by pumping it out of the ground to be used to irrigate land or to be purified into the drinking water. Surface water satisfied most irrigation needs until the late 19th century but as the agriculture industry grew in the central valley so did the demand for water.

Summeripe Grower/Packer Richard Sawatzky reviews a water sample pulled from a well being developed in the middle of our Orchards.

Summeripe Grower/Packer Richard Sawatzky reviews a water sample pulled from a well being developed in the middle of our Orchards.

Wells

The invention of the deep-well turbine pump in the 1930’s allowed withdrawals from much greater depths and lead to the use of wells to supplement the less than dependable surface-water supplies. Wells also supply water to areas where surface water diversion canals and ditches have not and cannot be constructed. As mentioned in the previous Summeripe Focus, wells are becoming increasingly important for our farmers during these dry times. Ten years ago a specific well in our orchard was able to pump water from a depth of just 40 feet. Today, that same well settles at 63 feet.

Ground Water vs. Surface Water

Surface water and ground water are both incredibly important sources of water for our farmers and for our communities. California might not be the agriculture superpower that it is without the ability to store rainfall and snow-pack during the winter months and then transporting the water to our fields during the dry months. Our water infrastructure is especially crucial to us during times of drought. Due to the lack of stored water (in Pine Flat Reservoir) there is a much higher need and cost to utilizing our water infrastructure and pumping the water that our fruit needs.

Estimated Cost of Ground Water Estimated Cost of Surface Water
Electricity Expense: $800-$900/month for 1 well pump?  Example: An 250 acre Summeripe field can have up to 9 well pumps  Electricity Expense: $20/month per acre foot, price may vary due to water district
Irrigation Labor Expense?  $12/hour, 50 hours/week  Irrigation Labor Expense?  $12/hour, 50 hours/week 
Possible Water Testing & Treatment Expense  

 

*Projected average costs based on historical data from a specific Summeripe grower, does not represent the conditions in the entire Central Valley 

Click for Part 1: Building California’s Water Infrastructure, Storage, & Delivery Systems
Click for Part 2: Water Problems
Click for Part 3: Solutions, Preparing for Droughts & Mitigating Drought Impacts

Upside-Down Ginger-Pecan "Peach Pie"
Serves 8
Sliced fresh peaches are tossed in a cinnamon, brown sugar and butter mixture, grilled and served over a scoop of vanilla ice cream and crispy, ginger-pecan shortbread crumbles.
Print
395 calories
41 g
67 g
24 g
5 g
14 g
185 g
56 g
26 g
1 g
9 g
Nutrition Facts
Serving Size
185g
Servings
8
Amount Per Serving
Calories 395
Calories from Fat 213
% Daily Value *
Total Fat 24g
37%
Saturated Fat 14g
69%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 67mg
22%
Sodium 56mg
2%
Total Carbohydrates 41g
14%
Dietary Fiber 3g
10%
Sugars 26g
Protein 5g
Vitamin A
19%
Vitamin C
9%
Calcium
10%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup all-purpose flour
  2. 1/4 cup powdered sugar
  3. 1/4 cup chopped pecans, toasted
  4. 2 tablespoon minced crystallized ginger
  5. 1 1/2 teaspoon ground cinnamon - divided use
  6. 1/2 cup plus 2 tablespoons softened butter - divided use
  7. 1 tablespoon brown sugar, firmly packed
  8. 4 Summeripe peaches, pitted and cut into 8 slices each
  9. 8 small scoops vanilla bean ice cream (optional)
Instructions
  1. Preheat oven to 325°F (160°C) and lightly butter a loaf pan.
  2. Stir together flour, powdered sugar, pecans, crystallized ginger and 1 teaspoon cinnamon. Add in 1/2 cup butter and mix well to form a soft dough.
  3. Press into the bottom of prepared pan and bake for 25 minutes. Set aside to cool, then break into a rough crumble, leaving some larger and smaller pieces.
  4. Melt remaining butter and cinnamon with brown sugar in a large bowl in the microwave.
  5. Toss fruit in butter mixture then grill over high heat for about 1 to 2 minutes on each side to lightly brown. Remove from grill.
  6. Place ice cream in bowls and top with warm fruit and sprinkle with crumbled shortbread.
beta
calories
395
fat
24g
protein
5g
carbs
41g
more
Mountain View Fruit https://mvfruit.com/
Grilled Peaches with Ice Cream
Print
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
1177 calories
181 g
174 g
46 g
22 g
27 g
1299 g
317 g
160 g
0 g
15 g
Nutrition Facts
Serving Size
1299g
Amount Per Serving
Calories 1177
Calories from Fat 411
% Daily Value *
Total Fat 46g
71%
Saturated Fat 27g
135%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 174mg
58%
Sodium 317mg
13%
Total Carbohydrates 181g
60%
Dietary Fiber 18g
71%
Sugars 160g
Protein 22g
Vitamin A
92%
Vitamin C
103%
Calcium
59%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 Summeripe® peaches; pitted and halved
  2. 1 teaspoon ground cinnamon
  3. 3 cups vanilla ice cream
Instructions
  1. Sprinkle cut side of each peach half with cinnamon. Place peaches on a baking sheet and spray each with nonstick spray.
  2. Prepare charcoal or gas grill for cooking (375°F). Spray a vegetable grilling rack or basket with nonstick spray. Arrange peaches cut-side down on rack or basket. Grill peaches for 3 minutes on each side.
  3. Place 2 peach halves on a plate and top it with 1/2 cup of ice cream.
beta
calories
1177
fat
46g
protein
22g
carbs
181g
more
Mountain View Fruit https://mvfruit.com/

Fruit Sorbet

Fruit Sorbet
Serves 1
Print
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
1541 calories
389 g
0 g
3 g
8 g
0 g
1251 g
72 g
373 g
0 g
2 g
Nutrition Facts
Serving Size
1251g
Servings
1
Amount Per Serving
Calories 1541
Calories from Fat 25
% Daily Value *
Total Fat 3g
5%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 72mg
3%
Total Carbohydrates 389g
130%
Dietary Fiber 13g
51%
Sugars 373g
Protein 8g
Vitamin A
50%
Vitamin C
95%
Calcium
10%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 5 cups fresh Summeripe® peaches, plums or nectarines, diced**
  2. 1 cup frozen fruit juice concentrate
  3. 1 cup sugar
Instructions
  1. Combine diced fruit and fruit concentrate in a blender or food processor. Whirl until smooth.
  2. Add sugar; whirl. Stir in other ingredients directed in the selected variation (below).
  3. Freeze in ice cream maker, following machine instructions. To make sorbet extra smooth, allow sorbet to stand out of the freezer for at least 30 minutes before serving.
Variations
  1. Use peaches and undiluted forzen berry concentrate.
  2. Use nectarines and orange OR mango-orange juice, plus 4 teaspoons of chopped candied ginger.
  3. Use plums and cranberry OR cranberry-raspberry juice concentrate plus an additional 1/4 cup sugar.
beta
calories
1541
fat
3g
protein
8g
carbs
389g
more
Mountain View Fruit https://mvfruit.com/

California Gold Tart

California Gold Tart
Serves 6
Print
Prep Time
10 min
Cook Time
6 min
Total Time
1 hr 15 min
Prep Time
10 min
Cook Time
6 min
Total Time
1 hr 15 min
2855 calories
359 g
5 g
139 g
45 g
29 g
688 g
4664 g
70 g
4 g
103 g
Nutrition Facts
Serving Size
688g
Servings
6
Amount Per Serving
Calories 2855
Calories from Fat 1248
% Daily Value *
Total Fat 139g
213%
Saturated Fat 29g
145%
Trans Fat 4g
Polyunsaturated Fat 67g
Monounsaturated Fat 36g
Cholesterol 5mg
2%
Sodium 4664mg
194%
Total Carbohydrates 359g
120%
Dietary Fiber 13g
52%
Sugars 70g
Protein 45g
Vitamin A
35%
Vitamin C
18%
Calcium
82%
Iron
114%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 60 crushed (about1 cup crumbed) fat-free cinnamon grahm crackers
  2. 2 tablespoons melted margarine
  3. 1 package (0.9 oz) sugar-free instant vanilla pudding
  4. 1 1/4 cup nonfat milk
  5. 1/4 cup thinly sliced dried apricots
  6. 2 fresh Summeripe® plums
  7. 2 fresh Summeripe® nectarines
  8. 2 fresh Summeripe® peaches
  9. 3 tablespoons melted all-fruit, no-sugar jam
Instructions
  1. Mix crumbs with margarine and press into bottom and slightly up sides of removable-bottom 9-inch tart pan. Bake at 375°F for 6 minutes or until crisp. Cool.
  2. Beat pudding mix with milk, whisking vigorously to blend. Turn filling into tart pan.
  3. Sprinkle dried apricots on top of filling. Slice fruit and arrange on tart.
  4. Brush jam over cut surfaces of fruit, to glaze. Chill until ready to serve (best within 4 hours).
  5. To serve, gently slip off pan sides. This "lean" tart base is delicate, so after cutting wedges slide each wedge onto dessert plate using wide metal pancake-turner style spatula.
beta
calories
2855
fat
139g
protein
45g
carbs
359g
more
Mountain View Fruit https://mvfruit.com/

Peach Fold Up Tart

Peach Fold Up Tart
Yields 4
Print
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
128 calories
26 g
8 g
3 g
1 g
2 g
141 g
2 g
22 g
0 g
1 g
Nutrition Facts
Serving Size
141g
Yields
4
Amount Per Serving
Calories 128
Calories from Fat 28
% Daily Value *
Total Fat 3g
5%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 8mg
3%
Sodium 2mg
0%
Total Carbohydrates 26g
9%
Dietary Fiber 2g
7%
Sugars 22g
Protein 1g
Vitamin A
9%
Vitamin C
16%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 cups fresh Summeripe® peaches, sliced (approximately 4 peaches)
  2. 1/4 cup sugar
  3. 1 tablespoon all purpose flour
  4. 2 tablespoons fresh lemon juice 2 tablespoons fresh lemon juice
  5. 1 sheet prepared puff pastry dough, 10 inches by 16 inches and 1/4-inch thick, thawed
  6. 1 tablespoon unsalted butter, cut into small pieces
Instructions
  1. Preheat oven to 375° F.
  2. In a bowl, combine the peaches, sugar and flour and toss to mix.
  3. Add the lemon juice and stir to combine.
  4. On a floured work surface, roll out the puff pastry into a 15-inch round, about 1/4-inch thick.
  5. Place the pastry on an ungreased baking sheet and spoon the peaches into the center, leaving about 2 inches uncovered around the perimeter. The fruit will be stacked high but will reduce in volume as it cooks.
  6. Fold the uncovered edges of the pastry up to cover as much of the fruit as possible, pinching and tucking the dough as necessary.
  7. Dot the top of the fruit with the butter pieces.
  8. Bake until the pastry is puffed and golden brown, about 30 minutes. Do not undercook.
  9. Cut into wedges and serve hot.
beta
calories
128
fat
3g
protein
1g
carbs
26g
more
Mountain View Fruit https://mvfruit.com/

Summeripe® Peach Cocktail

Summeripe® Peach Cocktail
Serves 4
Print
Total Time
10 min
Total Time
10 min
146 calories
5 g
0 g
0 g
0 g
0 g
84 g
2 g
4 g
0 g
0 g
Nutrition Facts
Serving Size
84g
Servings
4
Amount Per Serving
Calories 146
Calories from Fat 1
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 2mg
0%
Total Carbohydrates 5g
2%
Dietary Fiber 0g
1%
Sugars 4g
Protein 0g
Vitamin A
1%
Vitamin C
3%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 to 2 (1/2 cup pureed) fresh Summeripe® peaches
  2. 1 ounce Grand Marnier
  3. 7 ounce Chinaco Reposado tequila
  4. 2 tablespoons fresh lime juice
  5. Course, raw sugar for coating rim of glasses
  6. Lavender buds, for garnish (3 - 5 buds per glass)
Instructions
  1. Pour equal amounts of Grand Marnier into 4 chilled martini glasses and swirl around to coat the inside of glasses and moisten the rims.
  2. Pour out excess.
  3. Dip rims into course sugar.
  4. Fill a large shaker 2/3 full of ice cubes.
  5. Add tequila, peach puree and lime juice.
  6. Shake until well blended and chilled.
  7. Strain into prepared glasses.
  8. Float lavender buds on top.
beta
calories
146
fat
0g
protein
0g
carbs
5g
more
Mountain View Fruit https://mvfruit.com/

Peachy Keen Iced Tea

Peachy Keen Iced Tea
Print
Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
483 calories
121 g
0 g
1 g
3 g
0 g
1293 g
209 g
116 g
0 g
0 g
Nutrition Facts
Serving Size
1293g
Amount Per Serving
Calories 483
Calories from Fat 7
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 209mg
9%
Total Carbohydrates 121g
40%
Dietary Fiber 5g
21%
Sugars 116g
Protein 3g
Vitamin A
29%
Vitamin C
36%
Calcium
7%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 cups freshly brewed iced tea
  2. Sugar (optional)
  3. 2 fresh Summeripe® peaches, sliced thinly
  4. Fresh mint leaves
Instructions
  1. Pour tea into glasses over ice and sweeten with sugar, if desired.
  2. Add 6 to 8 slices to each glass, and garnish with mint leaves.
beta
calories
483
fat
1g
protein
3g
carbs
121g
more
Mountain View Fruit https://mvfruit.com/

Italian Plum Soda

Italian Plum Soda
Serves 4
Print
Total Time
10 min
Total Time
10 min
158 calories
32 g
5 g
1 g
6 g
1 g
262 g
85 g
31 g
0 g
0 g
Nutrition Facts
Serving Size
262g
Servings
4
Amount Per Serving
Calories 158
Calories from Fat 9
% Daily Value *
Total Fat 1g
2%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 5mg
2%
Sodium 85mg
4%
Total Carbohydrates 32g
11%
Dietary Fiber 1g
4%
Sugars 31g
Protein 6g
Vitamin A
8%
Vitamin C
12%
Calcium
21%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 ripe fresh Summeripe® plums, cut into chunks
  2. 1/4 cup nonfat milk
  3. 1/4 cup sugar
  4. 1 teaspoon almond extract
  5. 2 scoops (1 cup) vanilla low fat frozen yogurt
  6. 16 ounce chilled mineral water
Instructions
  1. In blender, combine plums, milk, sugar and almond extract; blend smooth.
  2. Add yogurt; blend again.
For each drink
  1. Pour 1/4 of the plum mixture (about 2/3 cup) into tall glass; stir in 4 ounces mineral water.
  2. Add ice, if desired.
beta
calories
158
fat
1g
protein
6g
carbs
32g
more
Mountain View Fruit https://mvfruit.com/

Fresh Peach Bellini

Fresh Peach Bellini
Serves 6
Print
Total Time
10 min
Total Time
10 min
85 calories
7 g
0 g
0 g
1 g
0 g
129 g
4 g
5 g
0 g
0 g
Nutrition Facts
Serving Size
129g
Servings
6
Amount Per Serving
Calories 85
Calories from Fat 1
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 4mg
0%
Total Carbohydrates 7g
2%
Dietary Fiber 1g
3%
Sugars 5g
Protein 1g
Vitamin A
3%
Vitamin C
6%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 ripe Summeripe® peaches
  2. 2 cups chilled sparkling wine*
Instructions
  1. Puree peaches in blender; chill.
  2. For each drink: combine 2 ounces peach puree with 4 ounces sparkling wine.
  3. Pour into chilled champagne flutes.
Notes
  1. *alcohol free sparkling wine can be substituted.
beta
calories
85
fat
0g
protein
1g
carbs
7g
more
Mountain View Fruit https://mvfruit.com/