Al Courchesne, affectionately known as "Farmer Al," planted his first peach orchard in 1976. In the years that followed, he learned the best ways to grow all sorts of other foods too, including apples, plums, and most anything else that can sprout in Californian soil. Eventually, Al started Frog Hollow Farm, producing steady harvests for more than 20 years as a certified organic farmer with a focus on sustainable practices.
Frog Hollow's success likely lies in Al's fine-tuned growing process. As harvest nears, Al and his staff purposely underwater the trees. They also leave every piece of fruit on the branch until it's completely ripened. The process results in a heavily concentrated flavor, which has garnered much attention from national publications, including the New York Times, Better Homes and Gardens, O Magazine, and Cooking Light Magazine.
Farmer Al keeps all 133 acres of his farm in constant operation. Therefore, the farm is generally closed off to the public except for occasional special events. Locals, however, have plenty of opportunities to taste the seasonal harvests without secretly stowing away inside incoming shipments of fertilizer. They can buy the fruit at Frog Hollow Farm Market inside of the Ferry Building or get it shipped directly to their home via the farm’s delivery program. Otherwise, they can head to the farm kitchen, where chef Becky Courchesne uses it in turnovers, cookies, and other goods. The farm also sends blemished, but useable produce to their Community Supported Agriculture Program.