Andy’s Orchard, a tiny Morgan Hill farm stand, has amassed an army of fervent followers. People drive from all across the state to taste Andy’s tree-ripened heirloom fruits. We spoke with owner Andy Mariani to learn more about his passion for farming and his obsession with flavor. 

Unusual fruit varieties + uncommon flavor

As you explore the southernmost end of the Bay Area, you’ll find fruit stands and farm stores around every corner. So what exactly sets Andy’s Orchard apart from the rest?  Andy explains,

“We’re artisan growers of stone fruits – lots of different varieties of cherries, apricots, peaches, nectarines, and plums. And what we’ve done is we’ve selected the best of these different fruits, a combination of heirloom fruits and the best of the commercial varieties, based on flavor.”

“We try to pick ’em tree-ripened. Because of that, we have really high quality. I think that differentiates our fruit from what you can get at a grocery store, farmers markets, or other growers. It’s a specialty. We have a niche market, and that’s what we do.”

Andy’s Orchard currently cultivates around 280 rare and uncommon tree-ripened stone fruits, but Andy still travels the world in pursuit of new varieties. Andy grins and remarks, “The fun part is selecting them and figuring out how to grow them.” Andy cites one of his most popular offerings, Green Gauge plums, as an example. Green Gage plums have been described as “the holy grail of stone fruit”. This particular plum is all the rage in Europe but is virtually nonexistent on the West Coast due to its finicky nature. Andy admits, “Nobody grows them here, so we had to learn how to grow them.” Andy’s small planting of Green Gage plums is still tempestuous – but when this cult favorite does produce a crop, customers can’t get enough. 

Why diversity matters at Andy’s Orchard 

Because Andy’s Orchard is an artisan grower, specializing in unique and unusual fruits, diversity is critical. Some of the rare or heirloom varieties grown at Andy’s Orchard are less reliable than popular commercial varieties. After all, Andy prioritizes flavor over a more dependable yield.

Andy notes, “If you talk about diversity, especially genetic diversity, we have it. It’s not a monoculture. We’ve got apples, pears, dried fruit, cherries and stonefruit. When you’re diversifying your production, it’s a kind of insurance for times when you don’t get a crop. So, you’re not putting all your eggs in one basket.”

Offering an example, Andy states, “Our Baby Crawford peach is our signature peach. It’s not a regular bearer, but we grow it simply because we find it a challenge. Sometimes we don’t have a crop, and we rely on some of the other different varieties of peaches.”

Farming without labels

In his relentless pursuit of stone fruit perfection, Andy shies away from sustainable and organic certifications. Working outside set approaches gives him the freedom to do what works best for each variety of tree fruit. He explains, “My methods are kind of eclectic. I borrow from different approaches. Like, we’re not certified organic, but we use a lot of organic methods. We put cover crops out, soil amendments, and we follow integrated pest management guidelines for the chemicals we use.”  Grinning, Andy admits, “I don’t like to have labels…and we don’t need labels. We just have really good fruit, and our fruit speaks for itself.”

The Valley of Heart’s Delight

Andy’s Orchard is one of the few remaining farms in Morgan Hill, but the Santa Clara Valley was once known for its agricultural abundance. Up until the 1960s, the region was known as The Valley of Heart’s Delight, studded with thousands of farms and orchards. As technology crept in, many farms were pushed out, but the remaining growers still benefit from the area’s near-ideal growing conditions. Andy expands, “It’s an intercoastal climate – not too hot and not too cold. They call it the Goldilocks climate because it’s just right. Not too hot like Fresno and not too cold like Santa Cruz. It allows that fruit to stay on the tree for a long period of time and develop full flavor and the highest quality possible.”

Premium produce shouldn’t be cheap

When asked what he wished customers understood about agriculture, Andy declares without hesitation, “There are things out there that taste better. It may cost a little bit more, but they’re out there if that’s what you’re looking for.”

He pauses, considering the most diplomatic way to make his point. “There’s always been a tradition of cheap fruit, cheap food. You know, you grow it very efficiently – for its storability, its shelf life, its firmness – and sell it cheaply. It doesn’t really have the kind of flavor that we’re trying to strive for. But when you use the approach I do, we spend a lot of money trying to do the right thing, trying to get really quality fruit. For example, we’ll go around a tree maybe half a dozen times just picking the ripest fruit at its peak quality. You don’t see that very often, and it’s costly. The smaller grower family farms like us, we can have niche markets, but they (customers) have to support us. Just going to a local fruit stand that sells the fruit, going to farmers markets, or visiting the farm. We need that support.” 

Visit Andy’s Orchard Farm Stand

There’s a reason that this tiny farmstand has amassed a huge following. Visit the farmstand, open May through December, and keep an eye out for special events like tastings and orchard tours! 

Andy’s Orchard

1615 Half Road

Morgan Hill, CA 95037

(408) 782-7600

Open May 15th through December 31 | Monday – Friday 10am – 6pm | Saturday + Sunday 10am – 4pm

You can also find Andy’s Orchard at the Santa Monica Farmers Market! Select items including dried fruits, nuts, olive oils, and an array of gourmet food specialty items, are available online year-round.

Learn more about more of our favorite Bay Area agritourism destinations!

Article by Hilary Rance. Photography by James Collier.