Katie and Shane Bevilacqua Unveil Plans for Golden Ridge Groves and Market, Set to Open in November
by SHAYLYNN MARKS
photos provided by the Bevilacquas
An agritourism destination unlike any other is quietly taking shape in Alturas, and Katie and Shane Bevilacqua couldn’t be more excited. This November, the couple is launching Golden Ridge Groves and Market, which will be one of the first CUPS u-pick experiences in Florida.
“It’s disheartening to see what HLB has done to families and the industry,” Katie says, referring to the bacterial disease that has ravaged Florida’s citrus industry for nearly two decades. “We hope Golden Ridge can be a story of hope — one that shows how the next generation of growers can preserve and innovate at the same time.”
Innovation Under the Screens
The CUPS method — or Citrus Under Protective Screens — protects the trees from the Asian citrus psyllid and the wrath of greening. Though the structures are costly, they result in healthy, robust groves that harken back to Florida’s citrus heyday.
Golden Ridge Groves will offer u-pick grapefruit grown under CUPS, along with peaches, blueberries, tangerines, and sunflowers growing outside the structure. Visitors also will find a fresh market, a creamery, and a juicery where they can watch their fruit turned into fresh, unpasteurized juice — or even squeeze it themselves.
“We want the public to have the same experience the grower gets to have,” Shane says. “To walk out and pick a beautiful, fresh, ready-to-eat piece of citrus — that’s something most people never get to do anymore.”
Roots Run Deep
The project is deeply rooted in family legacy. Katie is the daughter of Jerry Mixon and niece of Keith Mixon, two pioneers in the ag industry and early adopters of CUPS who have worked closely with the University of Florida on innovative growing strategies. The name Golden Ridge pays tribute to the Mixon family’s former berry brand, SunnyRidge Farm.
“My dad, through KLM Farms, is partnering with us to provide grapefruit for our first seasons while Golden Ridge’s own grove gets established,” Katie says. “We’re also featuring fruit from both Jerry’s and Keith’s farms at the stand. This wouldn’t be possible without them.”
Once established, they plan to build a 20-acre Golden Ridge Groves CUPS facility in spring 2026.
More Than a U-Pick
But Golden Ridge is more than just a family affair. The Bevilacquas see the project as a way to reconnect the public with the land, offering immersive experiences like guided grove tours, variety tastings, and even a viewing deck overlooking Lake Garfield at sunset.
“There’s a huge legacy component to what we’re doing,” Shane says. “Agriculture is full of unsung heroes. A lot of people don’t realize where their food comes from, or the sacrifice it takes to grow it. We’re hoping to bridge that gap.”
CUPS-grown fruit, the couple explains, isn’t just disease-free — it’s exceptional. The trees produce lush fruit with high juice content, balanced sugar and acid levels, with rich color and flavor. “It’s probably the best-looking fruit we’ve seen in decades,” Shane says.
The duo also hopes to introduce experimental citrus varieties that may never make it to commercial grocery shelves, giving guests a unique chance to taste the cutting edge of Florida agriculture.
Preservation in Peak Form
That spirit of innovation is balanced by a desire to inspire. As the state continues to lose farmland to development, Katie sees Golden Ridge as a small but meaningful act of preservation.
“When people visit, I want them to feel a sense of delight and a deep respect for the land,” she says. “I want this to be a place where families come every year — where they build traditions, sit in the grove, watch the sunset, and reconnect with what Florida citrus used to be.”
In addition to tours and tastings, the farm will offer ice cream made from fruit available at the market, a sunflower patch perfect for photos, and a juicing station visible through large windows, designed to demystify the process and build trust through transparency.
The Bevilacquas are hopeful the venture will restore a sense of excitement for visitors and the public, something that has been lacking in the wake of greening. But for now, they’re focused on opening day and on honoring the generations that made it possible.
“We feel like we’re standing on the shoulders of giants,” Shane says. “Even if our part is small, we’re proud to keep the story going.”