Chestnut Hill Ranch

Chestnut Hill Ranch Chestnut Hill Ranch, founded in 1995 & growing since 1991. Our You-Pick" orchard opens, June-Nov. Until then, please bring your own boxes, buckets or bags.

Chestnut Hill Ranch
The History, Lineage and Story


Wayne and Diane Schroeder, married August 1978, giving birth to four children, Aaris, Aaron, Arminda and Aubrey between 1980-1986. They purchased acreage in 1989 in Northern CA, in the small town of Georgetown, CA where the planning and construction of the two orchards began between 1989-1991. Land was cleared by the family so tree holes could

be drilled to plant Colossal Chestnut trees in one orchard that faces the south-east. A second orchard facing south-west holds nine rows of Sweet Bing Cherries, Hosui and Shinko Asian Pears, beautiful Red Bartlett pears, Gala Apples, Fuji Apples, Mutsu Apples, Arkansas Black, Granny Smith, the Cameo and Honeycrisp Apples, totalling over 190 trees. The Schroeder kids remember, before the drip-line system was added to the orchards, hand-watering with a truck, a hose and some five-gallon buckets. Other orchard duties have included pruning trees, painting the bottom trunk so trees won’t get sunburnt, clearing out the manzanita and other forest ruffage that would build up between tree rows and, of course, picking apples! During this time, one may see Aaron up on the tractor, pulling the ruffage out with the Schroeder girls in tow, shoveling out and picking up brush that was not caught with the tractor. Once picked and cleaned, Diane would take Aaris and sometimes the other kids to the Farmer’s Market nearby in Garden Valley, CA where the Schroeders sold apples, chestnuts, pears, cherries and even baked and canned home goods like apple sauce, apple pies and more. Diane’s daughters Arminda and Aubrey loved to learn and watch their mother bake pies and other goodies. Once the kids were all graduated from High School and off to college, Wayne and Diane began having some fun and diversity with what they were making with their fruit. They started off innocently enough with cold-pressed Apple Cider – fresh from the orchards. Then the couple began making Apple Cider Vinegar (ACV) with live cultures (the mother). Wayne decided to try a champagne yeast which made the ACV fizzy – the result is a mild, fizzy, slightly sweet taste. The vinegar is great for digestion and helps aid in gut health and improves weight management along with a slew of other great health benefits. In addition, Wayne and Diane began making hard cider in many flavors like pomegranate, ginger, and mulling spice for the family which would be shared around holiday dinners. Last year, Diane came up with the crafty idea of making Apple Cider Syrup – think caramel-thick. Besides the perfectly nice apple cider flavored syrup, Diane tried adding fresh ginger juice to one batch, and cinnamon stick to another batch, reducing a five-gallon vat of juice to 1 gallon, making the perfect trifecta of syrups and bottled in maple syrup bottles. This golden brown syrup can be reconstituted as a hot cider, top your pancakes or yogurt, sweetened apple pies and baked goods, added to the center of homemade cinnamon rolls or just drizzle it over your vanilla ice cream for an even sweeter treat! Diane continues to experiment and share recipes for savory recipes to spice up soups, pork chops and in Asian dishes. Always willing to share ideas with customers and friends for canning and preserves, watch for her recipe posts.The Schroeders are always coming up with inventive recipes and products that are created from the mountain up from which the trees grow. Each apple season, The Schroeders invite locals and visitors outside of their area to come visit Chestnut Hill Ranch for their annual “You-Pick.”

“I like the personal attention with my customers – working full time, the ‘You-Pick’ is a better option,” says Diane. The Schroeder Family already has a variety of baked goods, ACV, Diane’s uniquely crafted Apple Syrup and will have Chestnut Hill Ranch bags for customers while picking. See you at Chestnut Hill Ranch, a perfect family day! For more info on this topic or to schedule an interview Please Contact UBO Entertainment Publicist-At-Large Aaris A. Schroeder 916-905-5801 | Email: [email protected]
Phone (916) 905-5801 UBO ENT Promotes Independent Artists Since 2001

Chestnut Hill Ranch, Founded in 1989 in Georgetown, CA | Annual You-Pick Sept-Nov
7390 Chestnut Hill Road, Georgetown, CA 95634 | Hours Mon-Sat 8 am-4 pm
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With T-Storms, rain, hail, even snow on the dogwoods, farm chores took a break to do some baking, enjoyed a cozy fire, e...
04/13/2026

With T-Storms, rain, hail, even snow on the dogwoods, farm chores took a break to do some baking, enjoyed a cozy fire, even did some longarm quilting today.

So my question for you is what did you do today???
Chestnut Hill Ranch
Lady Di Quilts this is me too!!!

So grateful for this big team of many hands that helped clean up all the trees downed by snow a couple weeks back. The d...
03/15/2026

So grateful for this big team of many hands that helped clean up all the trees downed by snow a couple weeks back. The day started at 9:am, ended at 7:pm wowser’s a long day for all:

03/15/2026

Tosh & Diane. We both bought battery operated chain saws knowing this weekend cleanup at Chestnut Hill Ranch was coming up. His a Milwaukee, Her’s a Riobi. I think we were walking back from putting the chain back on my saw.

Setting pruning aside this week to break down several of the piles of trees that fell into the road during a recent snow...
03/10/2026

Setting pruning aside this week to break down several of the piles of trees that fell into the road during a recent snow storm. Trying out my 16” battery operated Ryobi-gal. I worked 1.5-hrs cutting out firewood.

Renting a shredder this weekend.
Hey Kevin Cason, what do think of me now??

I let my multigrain sourdough come to room temp near my woodstove a couple hours while I remove snow from the solar arra...
02/20/2026

I let my multigrain sourdough come to room temp near my woodstove a couple hours while I remove snow from the solar array.

I made a Sloppy Joe pizza for dinner that was really tasty. Multigrain sour dough is more fragile to work with. If you decide to bake a bread round, I’d recommend a bread pan to help with more vertical rise. See my multigrain dough recipe in the comments.

My sloppy Joe topping is a simple mix of saute’ onion and red pepper, 1/2 pound ground beef, about a cup of blended canned tomatoes, and spices: garlic powder, thyme, chipotle pepper, salt, pepper and a tablespoon brown sugar (I use a monkfruit sugar by Nature’s Besti).

2/20/26Beautiful morning surrounded in so much snow. Yesterday I had to remove 17” of snow off our solar array. To get a...
02/20/2026

2/20/26
Beautiful morning surrounded in so much snow. Yesterday I had to remove 17” of snow off our solar array. To get additional house power since PGE’s last notification that power should be restored by 2/23.

This gal is sore this morning at Chestnut Hill Ranch

I did a little stress baking today, actually prepped the sourdough yesterday when it started to snow in earnest.The reci...
02/18/2026

I did a little stress baking today, actually prepped the sourdough yesterday when it started to snow in earnest.

The recipe will yield 18 cinnamon rolls
*I use monkfruit/erythritol as my sugar to reduce some of the glycemic load.
**You can replace with standard white or brown sugar as well.

Rolls made with:
300 grams of active sourdough starter
750 gram liquid made up of:
2-eggs
1 can evaporated milk
1/2 cup regular sugar or honey
1/2 cup melted butter
Plus enough water to get to 750 grams.

Add 1,000 grams flour and 25 grams salt.
*This recipe will make 18 thick cinnamon rolls or you can half the recipe to make 9 to 10 rolls (but why??)

Mix together to make a shaggy dough, let rest an hour (or go work on a generator like I did), then perform 3-4 stretch and folds. Bulk ferment until almost double, for me it was 6-hrs.

Cut dough in half since this is a double batch. Roll out into 2-large rectangles around 1/4" thick.

Mix and spread half of a butter-sugar-cinnamon mixture across both rectangles:
1/2 cup soften butter
1/2 cup brown sugar (I used a monkfruit sugar) and a generous amount of cinnamon (measure with your heart).

Roll both rectangles and pinch the seam shut. Cut each rolled up tubes into 8-9 rolls each, around 1"- 1 1/2" rolls. Place onto lightly greased parchment. Let rise an hour then refrigerate overnight to cold ferment.

Next morning, check if power is back on or not to detemine if i use my electric or gas oven downstairs. This morning was a gas oven option and wanted to warm up my sewing studio Lady Di Quilts.

Remove rolls from refrigerator for 1-2 hours, let rest in a warm spot (by my woodstove on a little tv table stand). Rolls should come to room temp and expand slightly, depending on how warm your room is, I’m probably 68-degrees.

Preheat oven to 350-degrees, then bake at 35-45 minutes until golden brown. While warm add caramel glaze to the tops.

Caramel glaze: Heat in a saucepan, medium heat:
1/2 cup brown sugar (Monkfruit brown sugar)
1/4 cup half-n-half
Bring to a simmer, stirring constantly, watch temp as the mixture will bubble up, mixture will thicken slightly.

You can add just enough caramel sauce directly to 1 cup powder sugar (Monkfruit-Erythrotal), whisking until smooth.
*Alternatively I added 3 tablespoons of cream cheese to the heated caramel sauce toward end of simmer and whisked until smooth. Add a generous pinch of salt, a 1 teaspoon vanilla.

Drizzle caramel sauce over all the rolls, while still warm, lightly coating the tops of each roll. Let cool before digging in.

Cover cooled rolls with plastic wrap to reduce drying. Can stay on the counter a couple days or up to 1-week refrigerated.

I almost forgot, I had 1/2 pint jar of leftover caramel sauce to add to my coffee.

I fed my refrigerated inactive starter twice before using it for this recipe and it’s why I made a double batch of cinnamon rolls.
1 part starter
1 part water
2 parts flour, let rise on counter until doubled.

Discard 1/2 to make something else or set it aside for my multigrain sourdough bread (recipe to be posted later).

Feed the starter(s) one more time 1:1:2, let it increase to double once again, as mentioned above, then move onto making your cinnamon rolls.
*Feed your starter twice builds a healthy colony. Who knew I was a colonizer, lol (What, too soon??)

02/17/2026

Chestnut Hill Ranch, Georgetown CA, 3,000 foot elevation in the Sierra. 3” so far, a few more days of the white stuff. Stay safe but enjoy this lovely snowy weather.

What is your favorite way to enjoy the snow.
For it depends. If I have grandkids then we grab the sleds and large pieces of cardboard to sled in the chestnut orchard.

If it’s just me, I move my smaller sewing machine from my studio a work on cutting and piecing a new quilt. By the way, check out my Lady Di Quilts page.

What a fabulous day at Chestnut Hill Ranch.Family and friends helped out fertilizing the orchard, some pruning started, ...
02/08/2026

What a fabulous day at Chestnut Hill Ranch.
Family and friends helped out fertilizing the orchard, some pruning started, equipment serviced/oil changed, even the Ford Ranger tested to find a battery was needed to keep him running.

Thank you Victoria, Josh, Leif, Cullum, Aaron (Independent Solar) and his kids:Jalie, Isaiah, Silas. Arminda, Tosh and their kids: Pierce, Regan, Fiona, Aubrey and her daughter Claire, and my favorite marine Richard.

I will post multiple vids on the maiden voyage of the pull behind manure spreader in the comments below. It worked great.

Happy 13th birthday Leif! Thank you for choosing to spend your day helping out. Outstanding effort mister and one & all!

01/31/2026

1/31/26 Chestnut Hill Ranch part 2: chicken manure is part of the mix!

Address

7390 Chestnut Hill Rd
Georgetown, CA
95634

Opening Hours

Monday 8am - 4pm
Tuesday 8am - 4pm
Wednesday 8am - 4pm
Thursday 8am - 4pm
Friday 8am - 4pm
Saturday 8am - 4pm

Telephone

+19164395842

Website

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