Enzo's Table
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For over half a century, in the heart of California's San Joaquin Valley, our family has grown and sold the freshest produce and nuts. Today, Patrick V.
All of our almonds, vegetables, and fruit are of the highest quality and full of flavor. In 1914, vegetable grower Vincenzo Ricchiuti ventured from his home in Italy and traveled to America, settling in the fertile San Joaquin Valley. He and his wife Loretta planted the seeds for what would become a four-generation farming business. Later, in 1946, Vincenzo’s son Pat Ricchiuti returned home from W
10/15/2025
We have moved! Our new store is now open at THE AVENUE, located on the southeast corner of Willow and Shepherd.
Come visit us today and shop our signature selection of locally produced, baked, and milled goods celebrating the bounty of California’s San Joaquin Valley!
Stay tuned for the opening of il Caffè (located inside our store). We will begin with espresso, coffee, and pastries, then later in November, serve an Italian-inspired all-day menu.
We look forward to welcoming you to our new home 🤍
08/08/2025
We are excited to announce our new flagship store is set to open Fall 2025, returning to its original site, THE AVENUE.
Our shop will include a new addition: Il Caffè at ENZO’S TABLE—a charming cafe classically designed and appointed to be a welcoming destination where friends, family, neighbors, and colleagues can gather to pause, connect, and savor.
Drawing from our Italian heritage, our family hopes Il Caffè at ENZO’S TABLE carries on the wonderful tradition of being a place where special occasions are celebrated and lasting memories are made 💫
07/28/2025
Our orchards’ freshest summer picks are now available in-store—ripe, delicious, and ready for you to enjoy!
11/26/2024
Mother Nature’s golden goodness 🍯
08/31/2024
A few snaps of what you can find when you visit our family store 🤍
07/27/2024
Stop in all summer long for fresh, flavorful fruit picked daily from our orchards ☀️
03/23/2024
A must-save springtime recipe: Meyer Lemon Poppyseed Cake 🍋
1¾ cup all-purpose flour
Zest of 2 lemons
1 cup sugar
½ cup buttermilk
3 Tbsp. lemon juice + 4 tsp. lemon juice
3 large eggs
1½ tsp. baking powder
¼ tsp. baking soda
¼ tsp. fine sea salt
⅔ cup Meyer Lemon infused
1 tbsp. poppyseeds (optional)
½ cup confectioners’ sugar
Step 1: Preheat oven to 350°F. Grease with and flour an 8-inch loaf pan.
Step 2: In a bowl, combine lemon zest with sugar and rub with your fingers until it looks like wet sand. Whisk in buttermilk, 3 tablespoons lemon juice, and eggs. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Whisk dry ingredients into the batter, then whisk in Meyer Lemon infused and poppyseeds.
Step 3: Pour the batter into the prepared pan. Bake until the toothpick inserted in the center emerges clean, about an hour. Let cool in pan until warm to the touch. Once cool, turn cake out onto a baking rack placed atop a rimmed baking sheet. Turn cake right side up.
Step 4: For the glaze, whisk together the remaining 4 teaspoons of lemon juice and confectioners’ sugar. Use a pastry brush to spread glaze evenly over the top and sides of cake. Let cool completely before slicing.
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Opening Hours
| Monday | 9am - 6pm |
| Tuesday | 9am - 6pm |
| Wednesday | 9am - 6pm |
| Thursday | 9am - 6pm |
| Friday | 9am - 6pm |
| Saturday | 9am - 6pm |
| Sunday | 9am - 5pm |