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The Sacramento region is home to James Beard Foundation Award-nominated and top-rated Zagat guide restaurants. And although the chefs are the culinary intellects behind the operation, what else makes Sacramento restaurants so special? Well, the Sacramento region contains 7,000-8,000 acres of boutique farmland that produces all types of produce and products. Today, these Sacramento region farms are beginning to be seen as the real backbone of delicious fare created in regional restaurants and beyond.

One of the farms unique to the Sacramento region is Twin Peaks Orchards. Only 30 miles outside Downtown Sacramento, Twin Peaks has become a major producer and distributor of citrus and stone fruits, not only to the Sacramento region but also throughout California and the Pacific Northwest.

Twin Peaks has been family owned and operated since 1912 and celebrated the 100th anniversary in December. Fourth-generation farmer Camelia Miller said growing up in a farming family sparked her interest in food at an early age. Now, working as a farmer in the Farm-to-Fork Capital of America, Camelia couldn’t be happier.

“It is awesome to be a farmer in the Farm-to-Fork Capital of America because we have the ability and access to grow the amazing food that restaurants across the country want,” she said.

Twin Peaks sells seasonal produce at each of the Sacramento certified farmers markets as well as farmers markets in other regions.

“We use Produce Express as our local distributor but also work with distributors outside the region for some of our larger crops” Miller said. Twin Peaks grows large quantities of persimmons, grapefruits and Eureka lemons that are distributed throughout the Sacramento region as well as parts of the Bay Area, Southern California and along the Pacific Northwest.

“I love going into local restaurants and seeing produce being served from farms I recognize and work with on a consistent basis” Miller said.

And we as Sacramentans agree! What could be better than knowing you are eating a delicious meal made from produce picked and prepared all in the same day? The answer, my friends, is nothing.

Camelia believes the farm-to-fork movement will continue to grow year after year because it is important for farmers, chefs and restaurants, consumers, and the region as whole.

Sacramento Chef Ed Roehr recently shared a Meyer lemon risotto recipe with us that uses Twin Peaks lemons. Other chefs shared recipes that feature California almonds as well.

For more information about Twin Peaks, including its upcoming events and hours of operation, visit  And to find other regional farms or restaurants using local products, check out