and now with the whole family completely anvested in the land that has given them so much over the yearse next time you take a bite out of a blossom bluff pea@h, make sure to savor the fact that you are also biting into 75 years of a family's hard work and loving care of the land. >> and as long as we can keep doing it, i just feel like it's a way of keeping up a tradition, and we take pride in what we do. everyone here takes pride in what they do, so we just want to do a really good job. >> hi. i'm adrienne garcia, and today we're gonna make a stone fruit granite and-- with whipped cream. so here we have some pots that i've cooked just in water and sugar. you just want to cook them until they're tender when you pierce them with a knife. and you can--what you're gonna do firsd is you're gonna puree these. you can use a blender, a food processor--whatever you want. i like the food processor becae you end up with a nice texture. and we're gonna puree this until it's--there are no chunks left. [whirring] so granite is just a french word for granita, or shaved ice. you need sugar in it or el