Check out this week’s ad to see what has arrived and note that all pricing is in effect until June 2, 2026 at all four Sonoma County Oliver’s Market locations.

Let’s Start at the Beginning…Our Roots are in Fresh Produce!

At Oliver’s Markets, our reputation for top quality produce is no accident. Our roots in the produce business extend back over forty years to the days when Oliver’s founders Steve and Ruth Maass made their living selling produce at a roadside stand in San Francisco. Because they provided great produce and service, and they educated their customers about their products, their stand became known far and wide as the best place to buy produce in the area.

Today at Oliver’s, we work to continue this tradition, offering our customers quality produce and as much information as possible, so here we go!

In botany, stone fruits are technically called drupes. The term ‘stone fruit’ comes from the stone-hard covering that you find surrounding the single large seed found at the fruit’s core. The stone supports the fruit while it hangs from the tree branch by its stem by providing a way for nutrients to pass from the tree to the growing fruit.

Picking the Perfect Stone Fruit

1. The Nose Knows

One of the best indicators of ripeness is aroma, especially for peaches! Take a whiff where the stem would be, it should smell sweet and fragrant, but not malty or fermented.

2. Get a Feel for It

The best stone fruit is not rock-hard, but gives just slightly to a gentle squeeze. If the fruit it too hard and you are not eating it for a couple days, put it in a paper bag when you get home, in a few days’ time it will soften and be ready to eat!

3. Live Colorfully!

Vibrant, saturated colors are key when choosing stone fruit. Peaches and nectarines should have no green or wrinkly patches.

This Week’s Featured Stone Fruit

We are excited to feature Nick Boldt Certified Organic Stone Fruit (formerly known as Fitzgerald Kelly) and share the story of our long relationship with this outstanding grower and 35-acre orchard. We are big fans of the great flavor and unique varieties of Nick’s truly tree-ripened and hand-picked stone fruit,  and know our customers are, too!

• Nick Boldt Organic White & Yellow Peaches, all varieties, Grown in Reedley, CA, $3.99/lb.
• Nick Boldt Organic White & Yellow Nectarines, all varieties, Grown in Reedley, CA, $3.99/lb.
• Nick Boldt Organic Dancing Demon Pluots, all varieties, Grown in Reedley, CA $3.99/lb.

We asked our Produce Team what their favorite Nick Boldt organic stone fruit varieties are. From working with this producer and their fruit for many years now, there are opinions! Check out these and all of the delicious Nick Boldt stone fruit this week at Oliver’s:

• Irish Lilt White Peach
“The Irish Lilt is a white fleshed peach grown by our friend Nicholas Boldt in Reedley, CA. It is super sweet and flavorful. This is one of our favorite summertime fruits. Treat yourself to something exceptional.” Rocket Burton, Windsor Produce Department Manager
• Lady in Red Yellow Peach
“This is my ideal midday snack, paired with a Clover Cream Top Vanilla yogurt or eaten alone. We enjoy these at my house muddled into a margarita and garnished with Wine Country Cuisine Basil! Incredible, ask for a sample!” – Holly Fogg, Stony Point Produce Department Manager
• Carmen Miranda Yellow Nectarine
“The Carmen Miranda yellow nectarine is by far one of my favorite fruits of all time. I wait for it all year, it has the perfect amount of acidity. The sweetness is intense with hints of mango; it is super juicy and flavorful.” – Tati Espinoza, Cotati Produce Department Manager
• Lolita White Nectarine
“This original variety was passed down by Fitz (Fitzgerald Kelly). When ripe they have a small give to the touch and maybe even a few wrinkles. Grab a napkin first; this variety is extremely juicy. It almost reminds us of sweet wildflower honey. This is a low acid cling variety. I love these so much, I persuaded Nick to give me a tree.” – Mike Peterson, Produce Department Coordinator

Delicious Accompaniments

Sure, you can enjoy these delicious fruits out of hand as they are, or you can take them to the next level with one or more of these delicious supporting items!

• Dufour Puff Pastry Dough, 10-14 oz. Package, $10.99 – REV
• Clover Sonoma Whipped Topping, 6.5 oz. Cannister, $2.99 – REV
• Cole’s Wild Mountain Honey, 16 oz. Jar, $4.49
• McConnell’s Fine Ice Cream, Selected Varieties, 16 oz. Carton, $5.99
• Nancy’s Organic Yogurt, 32 oz. Container, $4.49
• Nature’s Path Organic Love Crunch Granola, 11.5 oz. Bag, $4.79
• Organic Steel Cut Oats, $1.29/lb.
• Backmanns Old Shortcake, 4 pack/16 oz. Package, $6.99
• Bellwether Farms Crème Fraiche, 7.5 oz. Package, $4.99 LOCAL
• Bellwether Farms Crème Fraiche is a satisfyingly rich, slightly tangy, decadent, French-style cultured cream. The perfect cheese to serve with grilled stone fruit and a drizzle of balsamic vinegar or honey.
• Domaines de Triennes Rose, 2024 France, 750ml Bottle, $14.99+CRV
• Rodney Strong Rosé of Pinot Noir, 2024 Sonoma County, 750ml Bottle, $9.99+CRV
• Gloria Ferrer Blanc de Noirs Rose, NV Sonoma County, 750ml Bottle, $16.99+CRV
• Pizzolato Italian Spumante Brut Rose, NV Italy, 750ml Bottle, $14.99+CRV

Keeping Your Stone Fruit in Peak Condition

Keep stone fruits uncovered at room temperature, or on a sunny windowsill for a day or two. If they are ripe and start getting soft before you are ready to eat them, put them in the crisper drawer in the fridge to prolong their life for a couple more days. Be careful storing them, as they bruise easily.

Maximum Stone Fruit Enjoyment

The possibilities of what to do with stone fruit are endless. The easiest way to enjoy them is on their own. There is nothing better than biting into a fresh, ripe peach or nectarine and trying to keep the sweet juice from dribbling down your chin. Slicing up perfectly ripened stone fruit and adding a bit of sugar and/or liqueur (Cointreau, for example) to serve atop vanilla ice cream is a sure confirmation that summer has arrived!

You can also use peaches, nectarines, plums and cherries in pies, compotes, preserves, butter, and even cocktails like this Peach And Lime Crush Mocktail. Check out this Rustic Peach Gallette, Summer Plum Cobbler, Grilled Peach Cobbler, or Cherry Clafoutis. You can also use them as an unexpected addition to savory dishes, such as this Nectarine Salsa, Nectarine Glazed Pork Sirloin Chops, or Grilled Peach Crostini. Or how about in a salad, like this Nectarine and Prosciutto Salad?

No matter how you slice it, stone fruits are here to kick off the summer season with all of their deliciousness! Enjoy them while they are here, and keep that summer feeling going by freezing your extra stone fruits using our tips below.

Freezing Stone Fruits

1. Cut wax or parchment paper to cover a baking sheet, to prevent sticking.
2. Slice the fruit into similar sized slices to ensure the fruit will freeze equally.
3. Carefully place the fruit slices onto the wax paper lined baking sheet. Do not let the fruit touch each other.
4. Place the baking sheet into the freezer and allow to freeze for about 24 hours or until fruit slices are completely frozen.
5. Remove fruit from freezer and place into high-quality freezer bags, remove as much air as possible before sealing the bag. Place the bags into the freezer.
6. Store the bag of frozen fruit in the freezer and enjoy summer-ripe Stone Fruit all year long!

Happy stone fruit season!