B & R Farms


B & R Farms is listed in the Produce Wholesale category in Hollister, California. Displayed below are the social networks for B & R Farms which include a Facebook page, a Linkedin company page, a Pinterest page, a Twitter account and a YouTube channel. The activity and popularity of B & R Farms on these social networks gives it a ZapScore of 96.

Contact information for B & R Farms is:
5280 Fairview Rd
Hollister, CA 95023
(831) 637-9168
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Social Posts for B & R Farms

Apricot-Ginger Almond Muffins! Happy #ValentinesDay from B & R Farms brfarms.com/apricot-ginger…

Apricot-Ginger Almond Muffins Ingredients: 1/2 cup orange juice 3/4 cup B & R Farms dried apricots diced (reserve 12 whole apricots to use as toppers, if you like) 1 cup whole wheat flour 1 cup almond flour 2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1/4 cup minced crystallized ginger 1 large egg 3/4 cup plain lowfat yogurt 1/2 cup honey 1/4 cup canola oil 1/2 tsp. almond extract 1/3 cup chopped roasted unsalted almonds Directions: To save time, prep and measure the other ingredients while the apricots soak in the orange juice. Prep: 25 minutes, Stand: 25 minutes, Bake: 25 minutes Cool: 5 minutes, Makes: 12 1. Heat juice in a small saucepan over medium heat until hot. Remove from heat and stir in apricots. Cover and let stand for about 20 minutes or until cooled slightly and almost all juice is absorbed. 2. Preheat oven to 350°F. Line a 12-cup muffin pan with paper muffin liners and spray liners with cooking spray. 3. Whisk together flours, baking powder, baking soda and salt in a large mixing bowl. Add ginger and, using your fingers, coat ginger with flour mixture. 4. In a medium bowl, whisk together egg, yogurt, honey, oil and extract. 5. Add egg mixture and orange juice mixture to flour mixture and stir just until well moistened. Spoon batter evenly into muffin cups. Sprinkle tops with almonds. Bake for about 25 minutes or until toothpick inserted into centers of muffins comes out clean. 6. Let cool in pan on wire rack 5 minutes. Remove muffins from pan and place on rack to cool. Top with reserved apricots, if you like. Serve warm or at room temperature. http://www.brfarms.com/diced-4-lbs-resealable-bag/

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Happy #NationalGranolaBarDay Dried Apricot Granola Bars 8 ounces old-fashioned rolled oats, approximately 2 cups 1 1/2 ounces raw sunflower seeds, approximately 1/2 cup 3 ounces sliced almonds, approximately 1 cup 1 1/2 ounces wheat germ, approximately 1/2 cup 6 ounces honey, approximately 1/2 cup 1 3/4 ounces dark brown sugar, approximately 1/4 cup packed 1 -ounce unsalted butter, plus extra for pan 2 teaspoons vanilla extract 1/2 teaspoon kosher salt 6 1/2 ounces B & R Farms Diced Apricots Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees F. Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally. In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved. Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried Apricots, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week. http://www.brfarms.com/diced-apricot-1-lb-resealable-bag/

Happy #NationalGranolaBarDay buff.ly/2jW09DE