From Field Days to Full-Time Farming

Betta was just 10 years old when she helped plant her family’s first cherry trees. “It was a super early morning,” she recalls. “We met up with the crew, and I helped as best I could to get the trees into the ground.” That moment marked the start of a lifelong connection to the orchards, especially to cherries. As the trees matured, she began helping during harvest, tracking fruit totals, and spending long days in the field. “When school let out for the summer, I was so excited because that meant cherry season,” she says. “It was without a doubt my favorite season, and still is.”

Her family has farmed in the Central Valley for more than 50 years, growing a wide range of crops including citrus and stone fruit. Cherries were added about a decade ago, and today they grow six varieties across 50 acres: Coral, Brook, Tulare, Arvin Glen, Early Glen, and Jon Red. Betta’s role has evolved steadily over time, learning to operate tractors, move bins, and eventually manage field logistics. What started as stepping in as summer help has grown into full-time involvement and leadership.

A New Generation at the Helm

In the past few years, Betta has stepped into a more public-facing role on the farm, helping to shape its next chapter. This season marked a new milestone: bringing the family’s cherries directly to consumers through the Exeter Farmers Market and partnering with local restaurants like Monet’s in Exeter. “Our operation evolved the most this past year,” she says. “Taking our fruit straight to consumers was something new for us, and it created a more personal connection with the community.” While most of their harvest is still packed and sold through partners like Warmerdam and Rivermaid Packing, her involvement at the market reflects a modern approach to building relationships and sharing the farm’s story.

Another distinguishing part of the operation is the crew. In addition to farming, the family runs an ag labor company, which means they work with the same harvesting crews year after year. That consistency builds trust, efficiency, and a shared sense of purpose each season. Harvest days begin early. Betta is up by 4:30am and in the field by 5:30am to greet the team, distribute lunch cards, and keep the day on track before the summer heat sets in.

Farming with Heart and Heritage

Betta credits her father with fostering her love of agriculture. She’s proud of the legacy they’ve built and deeply committed to honoring it, learning every step of the way. “He always made sure I was involved in our operation, and as I grew older, he encouraged me to branch out and expand our business for future generations," shares Betta. That encouragement helped shape her forward-thinking vision and keeps her motivated, even through difficult seasons.

She also holds a deep appreciation for the place her family has called home for generations. “Our Valley is so perfectly suited to grow all these vital commodities that feed and clothe not only our state, but our world,” she says. Despite a lighter cherry crop this year, she remains grateful for the hardworking crew, the loyal community, and every sweet, red harvest. The Roberts family’s favorite way to enjoy cherries is still the simplest: straight from the tree, during walks through the orchard that blend reflection, conversation, and a deep connection to the land.

The Farmer’s Daughter Fruit Stand @thefarmersdaughter_fruitstand

Find her at the Exeter Farmer’s Market every Wednesday from 5-8pm

As Betta Roberts looks ahead, she does so with a deep respect for the past and a clear vision for the future: rooted in family, fueled by passion, and inspired by the sweet promise of every new season.

Recipe by Sophia Mauck, Monet’s

Ingredients

For the crust (makes a bottom crust and top for lattice):

2½ cups all-purpose flour

2 teaspoons granulated sugar

1 teaspoon salt

1 cup cold butter, cubed

Roughly 3/4 cup ice water

Instructions

For the filling:

4½ cups pitted and quartered fresh cherries

2/3 cup granulated sugar

1/4 cup cornstarch

1 tablespoon lemon juice

1 teaspoon vanilla extract

1/4 teaspoon almond extract

Pinch of salt

1 egg, lightly beaten, for egg wash

1. Make the crust: Combine the flour, sugar, and salt in a medium mixing bowl.

2. Cut in the cold butter with a pastry blender, 2 forks, or your hands until the butter is coated in the flour and forms small pea sized clumps. Slowly incorporate ½ cup of the ice water, adding more as needed, 1 TBSP at a time until the dough just comes together.

3. Form into a ball, cut into 2 equal pieces, and form each piece into a flat disk shape. Wrap tightly in plastic wrap and chill for about 2 hours.

4. Make the filling: Combine the cherries, sugar, cornstarch, lemon juice, and extracts in a large bowl, mix well making sure to coat the cherries evenly, and refrigerate.

5. On a lightly floured surface, roll out one disk into a large 12-inch circle to make the bottom crust. Carefully transfer to a 9-inch pie pan and using a slotted spoon, place the cherries into the pan, reserving juices.

6. In a small pan, add reserved juices and reduce over medium heat until thickened, 3-5 minutes, and let cool slightly before pouring back over the cherries.

7. Preheat the oven to 400 degrees.

8. Roll out the other disk of dough and cut into 12 strips, about 1 inch wide.

9. Create a lattice pattern by laying 6 strips on the pie evenly spaced. Then with the remaining strips, weave them over and under the original strips. To seal the strips, press the edges where the lattice meets the bottom crust, then trim off any excess pie dough. Crimp the edges as desired and then brush the dough lightly with the egg wash.

10. Bake at 400 degrees for 20 minutes, then reduce the heat to 375 degrees and bake another 30-40 minutes. Use a pie crust shield or aluminum foil around the outer edge to avoid overbaking the crust.

11. Let cool completely before slicing and enjoy as is, or with a scoop of vanilla ice cream. Cover and refrigerate for up to 5 days.

Exeter Coffee Co.

123 N E St, Ste 101, Exeter

Mon-Sat 7am-1pm exetercoffeeco.com exetercoffeeco

A cozy, community-focused café brewing bold, locally roasted coffee with heart. Whether you're grabbing a latte to-go or settling in for a chat, Exeter Coffee Co is your go-to spot for handcrafted drinks, friendly faces, and small-town charm.

Just Dough With It

112 S E St, Exeter

Tue-Fri 11am-7:30pm Sat 10am-3pm justdoughwithitcookies.com justdoughwithit_

Giant cookies and sweet treats made fresh every day! This woman-owned dessert shop in Downtown Exeter is all about creative flavors and feel-good indulgence — perfect for parties, gifts, or just because.

Sanctuaire Interiors

139 N. E St. Exeter Tues-Fri 9am-4pm Sat 9am-3pm shoppesanctuaire.com shoppesanctuaire

Blending old-world charm with California ease, this full-service design studio and shoppe transforms houses into soulful sanctuaries—offering custom interiors, curated goods, and thoughtful guidance from concept to completion.