Stephens Farmhouse
by Kelly Gates The Stephens family has been in the growing industry for many years. Jeff Stephens is a third generation California farmer who produces melons, peaches, plums and walnuts on 600 acres of land as a partnership with his brother. For nearly 45 years, there was a melon stand set up at the farm to sell direct to the public. According to Cherie Stephens, Jeff’s wife and current co-owner of Stephens Farmhouse, the retail stand ultimately led the couple to own and operate a full-fledged outlet in Yuba City, CA. “The previous owner of this business used to buy melons from us and one day, he told us that he planned to retire soon,” Cherie said. “He offered the idea of having us purchase the place and from there, everything started to fall into place to make it a reality for us.” The Stephens learned the main thruway that ran directly in front of their melon stand was scheduled to be re-routed, directing throngs of traffic away from the place. Jeff’s mother and father were also planning to shift their focus away from the business during their retirement years, but felt compelled to stay involved Jeff Stephens from Stephens Farmhouse helps a customer select a watermelon at the Saturday Farmers Market in as long as the melon stand was up and run- Yuba City. In the background is their truck, known as “Mr. Willard,” which both hauls and displays the fruit. Photo by Joan Kark-Wren ning. These and other variables ultimately in customers from far and wide as word spread ence in the orchards, fields and other growing inspired the duo to take on the company. When of the handmade treats from a company with a areas farmed by the Stephens family. Then, they did, there was virtually no renovations unique, down-home feel. they move indoors where Cherie and her staff needed, just some cosmetic changes to make it Stephens Farmhouse acquired 11 recipes walk the youngsters through step-by-step feel like theirs. They simply hit the ground along with the business. Today, there are more instructions for baking a pie or other dessert. running. “Our program is called ‘Kids in the Kitchen,’” than 30 standard recipes that are used “It was a tur nkey operation,” explained throughout the year there. said Cherie. “We usually show the kids the Cherie. “There was around one acre of properThe couple continues baking pies, pastries orchards around the store and across the ty with a building that housed a kitchen, fruit and other related items. Their jams are big street and talk to them about the richness of stand, display cases, shelving and everything sellers. They are so popular that Stephens agriculture in our county. Then, they get to else we needed. We continued selling produce Farmhouse jams are now sold in a wide array come inside and make a pie that they are like we always had, but we have expanded into of stores throughout northern California, with proud to take home and enjoy with their famijams, pies and a long list of value-added prod- many wholesale customers requesting the lies.” ucts that now make up more than half of our spreads with their own labels on the jars. The company also offers catering for special business.” “We make a private label jam for Yosemite events. An annual quilt show has the Stephens According to Cherie, the previous owners had National Park, private label jams for a local Farmhouse crew busy preparing approximately started using ripe and cosmetically challenged Sunsweet Growers store and we do the same 1,200 lunches during the summer. They also fruits from the produce stand as by-products for a bunch of businesses all around Lake take on baby showers, political fundraisers many years before. The extra offering brought Tahoe,” noted Cherie. and many other events.
“During the holidays, we make Uncle Morris’ fruitcakes and market them through our store and Sunsweet Growers’ store too.” Along with this burgeoning wholesale division, Stephens Farmhouse has a youth outreach program that caters to kids ranging from Kindergarteners to college students. Some are special needs children such as sightimpaired groups that come out to the site to lear n about growing and to make a tasty treat to take home at Cherie Stephens at the retail stand where she and her family sell their produce as well the end of the day. as jams, pies, cookies and other value-added products. All young guests are Photo courtesy of Stephens Farmhouse treated to an educational outdoor experi-
While Jef f oversees the far m operations, Cherie manages the retail store, bakery, kids’ program and catering. She has had help from the couple’s children, Megan, Madeline and Sam. A staff of seven or eight part-time and two full-time workers also help keep things running smoothly. “Our daughter Megan is the oldest and she has expressed an interest in working here again, now that she is out of college,” said Cherie. “Madeline is still in school and pursuing a career in speech pathology, but she has been working hard making jams for us this summer. Sam is just 14, but he seems to really enjoy being here too and might have a future at Stephens Ranch when he is older.” Jeff and Cherie would love to see any of their children take over the family business one day. However, they encourage each of their kids to follow the path they choose. None of them will have to decide anytime soon. The husband and wife owners have only been at the helm of Stephens Farmhouse for 10 years and they plan to stay there for many years to come.