Friday, December 4, 2020

SUSPENDED HOSHIGAKI MAIL ORDERS

 WE ARE SUSPENDING SALES OF MAIL ORDER HOSHIGAKI.  There are still a lot of persimmons hanging in the drying room.  We are suspending since we are not sure of the resulting quality of the fruit still drying.  Stay tuned, we'll let you know.

The process seems bumpy this year.  Not drying as fast or drying too fast. The weather is too hot or too dry or not cold enough.  Was it poor pollination in the spring, extreme hot weather in the summer, or smoky air in the fall?  I can probably think of more reasons, not to mention my age and energy. 

In years past we have offered non premium quality or hoshigaki from other producers.  Let us figure out how much and what quality we have to offer in future sales.  Please be patient.  Over the years hoshigaki has taught us to be patient.  Maybe this is a test to see if I was a good student.

Check the What's New page on our web site to keep updated on the status of hoshigaki mail ordering.   You may email us for an update but we are not organized enough to keep a waiting list (the truth).

I feel that mail orders already received will be filled. We will contact you if we are unable to fill your order. 

Monday, November 30, 2020

PERSIMMONS AND MANDARINS

     For the moment, it is persimmon and mandarin season.  Hoshigaki is quickly coming along.

      During dry periods and as the leaves fall off, we are beginning winter pruning.  We are hoping for more of the wet stuff, as in rain.  

      Preparing hoshigaki for the season has dominated our time and minds.  It is coming along slowly as always.  Hoshigaki seems a little stubborn this year, perhaps due to the heat of the summer or the dry fall days.  Every year is different and we try our best to figure out the best way forward  for changing circumstances.   We are currently selling whole and strips of hoshigaki at the farm stand.   We are accepting mail orders to be added to the waiting list.  For mail orders please click on mail order form.  If you will be picking up your hoshigaki at the farm, please call (916) 791-1656 or email us at otoworchard@yahoo.com to make a preorder.

     

HOURS:

Tues through Sat   10 am to 6 pm


Sun.                       11 am to 5 pm


Closed on Mondays


Here is what we have at the Farm Stand from Otow Orchard:

Asian Pears:  Okusankichi:  Generally large mildly sweet winter Asian pear. Crisp, juicy and refreshing.

Apples:  Granny Smith: green skin apples, great for fresh eating and baking. Arkansas Black: dense sweet apple. Enticing deep red color (limited supply).  Pink Lady:  Crisp, sweet/tart (limited supply). Fresh eating and baking.

Pomegranates: White, Pink, and Red

Fuyu persimmons: Eaten like an apple, it is always sweet.  Usually eaten when firm. It gets sweeter and softer as it changes from yellow to orange.

Maru, Nagamaru, Hyakume persimmons:  these are brown fleshed persimmons.  The pollenated seeds infuence the flesh to turn brown and sweet. If not fully pollenated there will be portions of the fruit that are puckery. 
       Earlier, when customers asked for Maru persimmons, we told them we did not have much.  Maru are finally being harvested.  We waited a long time for these to get sweet.  Now the challenge is to harvest before all the birds in the county discover them.  "Sweet Tweet".

Hachiya and Gyombo persimmons: Must be soft to be sweet.  Used for fresh eating and baking.  These are the persimmons that are often referred to as "food of the gods".

Vodka persimmon: This is the astringent Hyakume persimmon that has been treated with vodka to make it sweet. It may be eaten hard or soft.

Quince: Usually only eaten when cooked and sweetener added.  Quince contain pectin and is used for jams, jellies, candy, and paste. Fragrant and flavorful.

Hoshigaki:  Dried persimmons with naturally formed dusting of fruit sugars on the surface.
Bee pollen from bees at Otow Orchard
Calendula Salve and Lip Balm

Winter squash:  Delicata, Kabocha, Black Futsu, Red Kuri, Butternut

Persimmon Pulp

Walnuts:  whole and shelled


Here is what we have from other producers:

Pleasant Hill Farm in Newcastle:  Red and yellow Satsuma mandarins. Conventionally grown.


Top O' the Hill Apiary:  Comb honey,  Bees wax

Nastase Honey Farm, Lincoln:  Honey


Eggs from Two Feather Farm in Granite Bay (limited supply).


Jams from the Good Stuff. We currently have Plum (Santa Rosa), Peach Cardamon, Chili Apricot, Pepper Pomegranate, Fig Orange Brandy, Chili Blackberry, and Quince Marmalade

 

Maru persimmons on the tree

Persimmons drying in the hot house

Thursday, November 26, 2020

HOSHIGAKI FATIGUE

 DG (Dried persimmons sold in a gift box)  HAS SOLD OUT FOR THE SEASON.  We used up the gift boxes and do not plan to order any more.  The hoshigaki in the DK and DG are the same quality hoshigaki and like I have always said, "you can't eat the box".  Originally the hoshigaki was sold in bulk (bags of twenty to twenty-five pounds).  They had to make it dry to avoid mold.  When we decided to create a "new" hoshigaki that was moist and enjoyable to eat, the little boxes came in handy for maintaining quality and market appeal. Since it would create a savings of $13, we decided to eliminate the boxes when the supply ran out. For giving gifts an alternate option might be to purchase small cellophane bags for the hoshigaki and tie them off with ribbon.

We are presently swamped with the hoshigaki process and hope to start shipments shortly. Though the waiting list is quite lengthy, we are still accepting orders.  Happy holidays to all of you and when this covid season is brought under control, we hope to see you

Thank you,

Tosh and Chris

Thursday, November 5, 2020

FUYU PERSIMMONS AND MORE


       The fuyu persimmon has finally arrived on the scene.  These are often referred to as the "apple" type of persimmon because you can just bite into them just like eating an apple.  They are always sweet.  The astringent type of persimmon, Hachiya and Gyombo, are also available.  These have to be soft to be enjoyed.  They can be eaten fresh or added to yogurt, smoothies or with cereal.  They are often used in baking cookies, breads, and puddings.

        When Maru, Nagamaru and Hyakume are pollinated in the spring, seeds form that influence the flesh to turn brown and sweet.  If less than a full cadre of seeds are present, a portion of the fruit will remain puckery.  When the fruit matures we look for external clues for selecting the sweetest ones.  Sorry we are never really sure.  We advise cutting the fruit to see if it is brown and sweet or perhaps partially yellow and puckery.   When we see Hyakume that we judge less brown, we treat them with vodka to sweeten them.  We call these treated hyakume Vodka persimmons.


      For the moment we have two varieties of Asian pears.   Okusankichi is a large brown pear. They are mildly sweet, juicy and refreshing with a light crisp texture.  Olympic are large and round.  They are more dense than the Okusankichi and are very sweet with a floral flavor.

        We are offering 3 types of apples.  Many people are familiar with the light crisp, sweet flavor of the Fuji apple.  Our Granny Smith have a nice balance of flavor sweetness and tartness.  A great choice for making pie.  Our third apple variety is a Ukrainian heirloom called Reinette Simienko.  It is light fleshed and  sweet/tart with wine like overtones when mature. 

     We are busy peeling persimmons and  hanging them on sticks in the sun.  As the surface dries and becomes leathery the inside of the persimmon is getting softer and sweeter.  Soon we are able to squeeze the whole persimmon and break up the pulp inside.  Week after week we massage the persimmons as they continue to lose moisture.  Usually after 4 to 6 weeks, a light coating of white sugar appears. The sugar continues to form on the surface till the whole persimmon is snowy white.  Yum!  It's Hoshigaki.  We will be selling early season hoshigaki for a few weeks. It will be available as whole pieces and strips.  We are accepting mail orders to be added to the waiting list.  For mail orders please click on mail order form.  If you will be picking up your hoshigaki at the farm, please call (916) 791-1656 or email us at otoworchard@yahoo.com to make a preorder.
 

    

HOURS:

Tues through Sat   10 am to 6 pm


Sun.                       11 am to 5 pm


Closed on Mondays


Here is what we have at the Farm Stand from Otow Orchard:

Asian Pears:  Okusankichi,

Apples:  Fuji, Granny Smith, Reinette Simirenko

Pomegranates: White, Pink, and Red

Fuyu persimmons: Eaten like an apple, it is always sweet.  Usually eaten when firm. It gets sweeter and softer as it changes from yellow to orange.

Brown fleshed Persimmons: Maru, Nagamaru, Hyakume

Hachiya and Gyombo persimmons: Must be soft to be sweet

Vodka persimmons: This is the astringent Hyakume persimmon that has been treated with vodka to make it sweet. It may be eaten hard or soft.

Quince

Hoshigaki:  early season
Honey and bee pollen from bees at Otow Orchard
Calendula Salve and Lip Balm

Chili peppers

Winter squash:  Delicata, Kabocha, Black Futsu, Red Kuri, Butternut

Persimmon Pulp


Here is what we have from other producers: 

Sunnyslope Farm: Granny Smith, conventionally grown. 

Mihara Farm in Newcastle:  Fuyu persimmons and Chestnuts, conventionally grown. 

Pleasant Hill Farm in Newcastle:  Fuyu persimmons, Red and yellow Satsuma mandarins. Conventionally grown.


Top O' the Hill Apiary:  Comb honey

Nastase Honey Farm, Lincoln:  Honey


Eggs from Two Feather Farm in Granite Bay (limited supply).


Jams from the Good Stuff. We currently have Plum (Santa Rosa), Peach Cardamon, Chili Apricot, Pepper Pomegranate, Fig Orange Brandy, Chili Blackberry, and Quince Marmalade

Tuesday, October 13, 2020

TIME TO ORDER HOSHIGAKI

 

The Hachiya persimmons are beginning to show their beautiful orange complexion. And so the Hoshigaki (Japanese hand dried persimmon) process has begun.   We are peeling hundreds of them a day and carefully hanging them by their stems in the sun.   The first few have been massaged and are ripening and shriveling.  Soon they will develop sugar on the surface.

Hoshigaki from the previous season are available at the farm stand while the supply lasts. Early season hoshigaki may be available in November.  The best hoshigaki may not be available until late November and December. If you want to pick up premium hoshigaki from the current season, it is best to get on the waiting list.  These hoshigaki will probably be available is December.  You can call (916) 791-1656 or email us at:  otoworchard@yahoo.com. For mail orders, please go to our website and use our order form.

Along with many of our customers we are awaiting Fuyu (apple type)persimmons. The color and maturity is not quite there yet.  We are hoping to have Fuyu persimmons from the last 2 weeks of October through November.  Meanwhile, we are selling soft ripe hachiya persimmons for eating out of hand or for baking.  Brown fleshed persimmons are also starting their harvest. We have Maru, Nagamaru (also called Tsurunoko and Chocolate), and Hyakume.

It is Apple and Asian pear season.  We have Fuji aples from our orchard and Mutsu (similar to Golden Delicious) apples from Sunnyslope Farm.  We have 3 varieties of brown Asian pears: Shinko, Okusankichi and Olympic.

This time of year we are also harvesting jujube, red and white pomegranates, and quince.  We are getting winter squash from the garden:  Delicata, Kabocha, Black Futsu, and Red Kuri.  WoodRose Country Garden is bringing us eggplant, peppers and basil.

Although the song makes us think of chestnuts as a holiday treat, Placer County chestnuts are falling off the trees.  We just received a delivery of big beautiful chestnuts from Mihara Farm in Newcastle.  My advice is to pierce each one, soak overnight in cold water, then boil the next morning for  20 minutes.  Peel as soon as cool enough to handle.


 

HOURS:

Tues through Sat   10 am to 6 pm


Sun.                       11 am to 5 pm


Closed on Mondays


Here is what we have at the Farm Stand from Otow Orchard:

Grapes:

        Kyoho: Purple, seeded grapes with concord-like flavor

Hoshigaki:  whole

Jujube:  Li, GA 688

Asian Pears:  Shinko, Okusankichi, Olympic

Apples:  Fuji

Pomegranates: White and Red

Brown fleshed Persimmons: Maru, Nagamaru, Hyakume

Hachiya persimmons: Must be soft to be sweet

Quince
Honey and bee pollen from bees at Otow Orchard
Calendula Salve and Lip Balm
Cucumbers:  Asian (limited supply)

Okra

Chili peppers

Winter squash:  Delicata, Kabocha, Black Futsu, Red Kuri

Persimmon Pulp


Here is what we have from other producers: 

Sunnyslope Farm: Ganny Smith, Mutsu apples, conventionally grown. Fresh eating or cooking with sweet/tart flavor. Similar to Gloden Delicious.

Mihara Farm: Chestnuts, conventionally grown

Wood Rose Country Garden: American eggplant, basil, bell peppers
Top O' the Hill Apiary:  Honey, and comb honey
Eggs from Two Feather Farm in Granite Bay
Jams from the Good Stuff. We currently have Plum (Santa Rosa), Peach Cardamon, Chili Apricot, Pepper Pomegranate, Fig Orange Brandy, Chili Blackberry, and Quince Marmalade

 

Saturday, September 26, 2020

NOW THAT IT IS FALL

 Now that it is Fall, farm stand offerings have definitely changed.  We are looking at apples, pears, and Asian pears.  Bartlet pear season is almost finished and Comice and D'anjou, the winter pears, won't be ready till November.  Our apples continue to be hard to find.  We are getting Mutsu apples from Sunnyslope Farm.  One of our favorite Asian pears is Shinko a brown pear with crisp, sweet flesh.

We have started to harvest persimmons.  The Hachiya persimmon starts off hard, puckery and inedible. That sounds pretty bad! Given time it becomes a sweet pudding-like mass in its own skin. You can spoon out the contents

or just break the skin and suck out the the contents.  Watch out for the seeds.  Hachiya are often used in baking cookies, puddings and breads.  We are also harvesting brown fleshed persimmons:  Maru, Nagamaru (also called Chocolate or Tusrunoko), and Coffee Cake.  If pollinated they will be brown fleshed and sweet.  If not pollinated  they will be yellow fleshed and puckery.  We are never really sure, so it is best to slice the fruit to check for the brown flesh before biting into it.



With Fall, it is time to think about comfort food.  Winter squash is on the list.  We have Delicata, Kabocha, Black Futsu and Red Kuri.  These squashes can be steamed, roasted, baked or microwaved with sweet or savory additions. Some cooks may add them to soup, stew or curry.

It will soon be time for us to start drying persimmons.  We are busy cleaning and arranging the persimmon yard for this annual activity. We are selling hoshigaki from last season.  It is available at the farm stand as whole pieces.   If you wish to mail order hoshigaki, please click here mail order form   As always we encourage you to get your mail order form in early as orders are filled in the order received.  The Hachiya crop is somewhat limited this year and the work force is a little older.

 

HOURS:

Tues through Sat   10 am to 6 pm


Sun.                       11 am to 5 pm


Closed on Mondays


Here is what we have at the Farm Stand from Otow Orchard:

Yellow Flesh Plums:
      Casselman:  firm, sweet tart and juicy

Grapes:

        Kyoho: Large, purple, seeded grapes with concord-like flavor

        Thompson seedless: small intensely sweet grapes

Hoshigaki:  whole

Jujube:  Li

Asian Pears:  Shinko, 20th Century, Okusankichi,

European Pears: Bartlet (limited supply)

Apples: (Limited supply) Fuji, Red Delicious

Pomegranates:(Limited supply) White

Brown fleshed Persimmons: Maru, Nagamaru, Coffee Cake

Hachiya persimmons: Must be soft to be sweet
Honey and bee pollen from bees at Otow Orchard
Calendula Salve and Lip Balm
Cucumbers:  Asian, Lemon and Armenian (limited supply)

Okra

Winter squash:  Delicata, Kabocha, Black Futsu, Red Kuri

Persimmon Pulp


Here is what we have from other producers: 

Sunnyslope Farm: Mutsu apples, conventionally grown. Fresh eating or cooking.

Wood Rose Country Garden: American eggplant, basil, bell peppers
Top O' the Hill Apiary:  Honey, and comb honey
Eggs from Two Feather Farm in Granite Bay
Jams from the Good Stuff. We currently have Plum (Santa Rosa), Peach Cardamon, Chili Apricot, Pepper Pomegranate, Fig Orange Brandy, Chili Blackberry, and Quince Marmalade

Monday, September 7, 2020

FALL FRUIT: PEARS, GRAPES, APPLES, JUJUBE AND FIGS

      Sad to see peach season ending.  Peaches we have now are not like the ones in July and August.  These late season peaches will be gone in a week.  They are better eaten on the firm side and still have good flavor with less juice and sweetness than the mid summer crop.  The next great peaches will be appearing in late June 2021, we hope.

     Fall is setting in and with it comes apples and pears.  We have a small crop of striped red delicious apples. These are fresh, sweet and juicy.  Bartlet pears  have been in storage for about 2 weeks and as we bring them out they begin to glow with classic yellow pear color.  They are sweet and juicy with smooth tender flesh.



 

      We have two yellow and two  brown skinned varieties of Asian pears.  Unlike European pears, Asian pears are eaten firm.  They are sweet juicy and crisp like a light textured apple.

       The grapes are in full season now. Red Purlett and Thompson seedless grapes are sweet and juicy now.  The Kyoho, seeded, grape is full of "concord-like" flavor and seems to have developed a fan base over the years.


 

      The second and final crop of  figs is now appearing.  We have Black Mission, Brown Turkey, and Green Penache figs.  This second crop is smaller in size but still has intense flavor.

       We are just starting the jujube harvest.  We started with the small Sugar Cane variety and are also getting Li Jujube.  I think of them as nutritional, easy to eat snack food.

       The summer garden is starting to slow down.  We are still getting cucumbers, tomatoes, eggplant and okra.  WoodRose Country Garden is adding tomatoes, eggplant, bell peppers. jalapenos, Anaheim peppers, Poblano peppers, and basil. The first of the winter squash has arrived.  We have tender sweet delicata  squash.

      We are selling hoshigaki from last season.  It is available at the farm stand as whole pieces.  We are curtailing mail orders till the weather cools, probably late September or October if we still have a supply.

      There are several local honey choices at this time.  Our own beekeeper has honey from Otow Orchard as well as orange blossom honey from a valley citrus grove.  Top O' the Hill Apiary in Granite Bay has honey and  boxes of beautiful comb honey.



HOURS:

Tues through Sat   10 am to 6 pm


Sun.                       11 am to 5 pm


Closed on Mondays


Here is what we have at the Farm Stand from Otow Orchard:

Yellow Flesh Plums:
      Casselman:  firm, sweet tart and juicy


Yellow Freestone Peaches:

      Summerset

      Late Alamar

      Fairtime

Grapes:

        Kyoho: Large, purple, seeded grapes with concord-like flavor

        Red Purlett:  Red, seedless, sweet grapes

        Thompson seedless: small intensely sweet grapes
Figs:  Brown Turkey, Penache, Black Mission

Hoshigaki:  whole
Honey and bee pollen from bees at Otow Orchard
Calendula Salve and Lip Balm
Tomatoes:  red,  heirloom, Roma, cherry
Chilies
Cucumbers:  Asian, Lemon and Armenian

Asian eggplant
Okra

Delicata winter squash

Persimmon Pulp


Here is what we have from other producers:
Yellow Peaches from Sunnyslope Farm (conventionally grown):  Tra Zee

Wood Rose Country Garden: American eggplant, basil, jalapenos, bell peppers, tomatoes, Anaheim and Poblano peppers.
Orange Blossom Honey from our bee keeper
Top O' the Hill Apiary:  Honey, and comb honey
Eggs from Two Feather Farm in Granite Bay
Jams from the Good Stuff. We currently have Plum (Santa Rosa), Peach Cardamon, Chili Apricot, Pepper Pomegranate, Fig Orange Brandy, Chili Blackberry, and Quince Marmalade

Monday, August 24, 2020

MOVING INTO FALL

 
We don't know what the smoke and heat are doing to our crops but us farmers don't like it.  Masking for COVID and now masking to protect us from forest fire smoke.  Thank you to all our customers that have been braving the current conditions to support our farm.   

         Peaches are definitely starting to wane.  We are harvesting our last varieties for the year:   Summerset and Late Alamar.  Sunnyslope Farm is bringing us O'Henry and then Tra Zee.  

         Asian Pears are taking the place of peaches in our fram stand.  We  have 20th Century and New Century yellow pears.  Hosui, Yoi and Shinko brown pears are also being harvested.    These pears are eaten sweet, juicy and crisp.

        I wish I could say we have apples, but the turkey had a feast with Gala apples.  Now we are waiting for Red and Golden Delicious Apples. 

         The beautiful Kyoho grapes are now coming into the farm stand.  These are seeded grapes with concord-like flavor. So sweet

and juicy.  We also have the seedless sweet Red Purlett grapes.


 

         Tomatoes are one crop that appreciated all the warm weather.  For a while the supply was receding  but now we are getting a better supply.  The fruit is smaller in size  but just as tasty and juicy.  We are also selling tomatoes from WoodRose Country Garden in Granite Bay.

  It is still plum and pluot season. We have Kelsey (green skin), Casselman  and Late Santa Rosa plums.  Our red-fleshed Elephant Heart Plums are occasionally available.There is a good  supply of Dapple Dandy and Flavor Queen pluots.  Both are very sweet.

 
      We are selling hoshigaki from last season.  It is available at the farm stand as whole pieces.  We are curtailing mail orders till the weather cools, probably September or October if we still have a supply.


      There are several local honey choices at this time.  Our own beekeeper has honey from Otow Orchard as well as orange blossom honey from a valley citrus grove.  Top O' the Hill Apiary in Granite Bay has honey and boxes of beautiful comb honey.



HOURS:

Tues through Sat   10 am to 6 pm


Sun.                       11 am to 5 pm


Closed on Mondays


Here is what we have at the Farm Stand from Otow Orchard:

Yellow Flesh Plums:
      Casselman:  sweet tart and juicy

      Late Santa Rosa: Firm sweet tart

      Kelsey:  Sweet, green skin  

Pluots:

      Dapple Dandy: sweet and meaty

      FlavorQueen:  Yellow skin with very sweet flesh


Yellow Freestone Peaches:
      O'Henry
      Rio Oso Gem 

      Summerset

Grapes:

        Kyoho: Large, purple, seeded grapes with concord-like flavor

        Red Purlett:  Red, seedless, sweet grapes
Figs:  Brown Turkey, Penache, Black Mission

Hoshigaki:  whole
Honey and bee pollen from bees at Otow Orchard
Calendula Salve and Lip Balm
Tomatoes:  red,  heirloom, Roma, cherry
Chilies
Cucumbers:  Asian, Lemon and Armenian

Asian eggplant
Okra

Persimmon Pulp


Here is what we have from other producers:
Yellow Peaches from Sunnyslope Farm (conventionally grown):  O'Henry

Wood Rose Country Garden: American eggplant, basil, jalapenos, bell peppers, tomatoes, cherry tomatoes and cantalope.
Orange Blossom Honey from our bee keeper
Top O' the Hill Apiary:  Honey, and comb honey
Eggs from Two Feather Farm in Granite Bay
Jams from the Good Stuff. We currently have Plum (Santa Rosa), Peach Cardamon, Chili Apricot, Pepper Pomegranate, Fig Orange Brandy, Chili Blackberry, and Quince Marmalade

 

Saturday, August 8, 2020

PEACHES AND TOMATOES

 Such a busy July, I haven't updated this page for almost a month.  Luckily, most of the information is correct but the varieties have changed and we are moving into fall produce.We predict there will be peaches till the end of August and possibly a few late varieties in September.  Fay Elberta, a yellow freestone peach is now in season.  This  peach is great for pies, cobblers, crisps, jam and canning or freezing.  Many customers are slicing and putting them in the freezer to add to future morning cereal or smoothies.  Rio Oso Gem and O'Henry are the next varieties we are waiting for. For a short time we will have Paradise and Opale white peaches.  The crop is very small and the supply will be limited.

       The glorious home grown, vine ripened tomato is here.  They are full of flavor and juice. Perfect for sandwiches, burgers, and salads.  When mine get too ripe I cook them up in a pot for adding to soup, stew, or chili.  I always freeze some in seal top bags. Along with red tomatoes we also have orange, yellow, striped, purple, pink and cherry tomatoes. 

        In our vegetable bin are cucumbers, squash, okra, peppers and eggplant. We are getting a lot of help from our neighbor WoodRose Country Garden. She is adding peppers, eggplant, basil, cherry tomatoes, and Cantalope.

      A sign that fall is on its way is the appearance of grapes at our farm stand.  Many have been waiting for the reappearance of Kyoho  grapes.  The time is now. These are large sweet purple seeded grapes with concord-like flavor.  We also are harvesting Red Purlett a seedless sweet red grape.  Gala apples are appearing at our stand.  These are beautiful yellow-red apples with crisp texture and a sweet tart taste. In addition to Gala apples is a small quantity of Gravenstein apples.  

      Asian Pear harvest is beginning.  We have a few Kosui and New Century (Shinseki) yellow pears and also a few Hosui, brown pears.  The European pears are not ready yet.

      It is still plum season.  Santa Rosa have turned to juice.  Taking their place are yellow-fleshed Laroda, Kelsey (green skin) and Late Santa Rosa.  We have red-fleshed Elephant Heart Plums from Mihara Farm in Lincoln.  There is a supply of Dapple Dandy, Flavor King and Flavor Queen pluots.

 
      We are selling hoshigaki from last season.  It is available at the farm stand as whole pieces.  We are curtailing mail orders till the weather cools, probably September or October if we still have a supply.


      There are several local honey choices at this time. Nastase Honey Farm has a cute honey bear with raw, unfiltered honey.  Our own beekeeper has honey from Otow Orchard as well as orange blossom honey from a valley citrus grove.  Top O' the Hill Apiary in Granite Bay has honey and boxes of beautiful comb honey.



HOURS:

Tues through Sat   10 am to 6 pm


Sun.                       11 am to 5 pm


Closed on Mondays


Here is what we have at the Farm Stand from Otow Orchard:

Yellow Flesh Plums:
      Laroda:  sweet tart and juicy

      Late Santa Rosa: Firm sweet tart

      Kelsey:  Sweet, green skin  

Pluots:

      Dapple Dandy: sweet and meaty

      FlavorKing:  Sweet, flavorful and red fleshed

      FlavorQueen:  Yellow skin with very sweet flesh


Yellow Freestone Peaches:
      Fay Elberta
      49 er

Grapes:

        Kyoho: Large, purple, seeded grapes with concord flavor

        Red Purlett:  Red, seedless, sweet grapes

Apples:   Gravenstein, Gala
Eureka Lemons:  Tart
Hoshigaki:  whole
Honey from bees at Otow Orchard
Calendula Salve and Lip Balm
Tomatoes:  red, yellow, heirloom, Roma, cherry, colorful
Summer Squash

Chilies
Cucumbers:  Asian, Lemon and Armenian

Asian eggplant
Okra

Long Beans
Honey
Persimmon Pulp


Here is what we have from other producers:
Yellow Peaches from Sunnyslope Farm (conventionally grown): Elberta, O'Henry

Wood Rose Country Garden: American eggplant, basil, bell peppers, cherry tomatoes and cantalope.

Mihara Farm: Elephant Heart plums (conventionally grown)
Honey from Nastase Honey Farm in Lincoln
Orange Blossom Honey from our bee keeper
Top O' the Hill Apiary:  Honey, and comb honey
Eggs from Two Feather Farm in Granite Bay
Jams from the Good Stuff. We currently have Plum (Santa Rosa), Peach Cardamon, Chili Apricot, Pepper Pomegranate, Fig Orange Brandy, Chili Blackberry, and Quince Marmalade

 

Monday, July 13, 2020

PEACH SEASON IS HERE

       For two months people have been asking, "When will you have peaches?"  The answer is, "Now".  It is the time for both yellow and white freestone peaches.   Red Haven are sweet and juicy and they will be followed by Suncrest, Gene Elbert, and Delight in a week.  White peaches are slowly coming in. Nonetheless we are getting a few Silver Logan, Babcock, and Sugar Lady. So if you have been waiting for sweet juicy tree ripened peaches all year be sure to show up at the farm stand in July and August.

      Plums are also in the height of their season.  We continue to sell fragrant and flavorful Santa Rosa plums.  Laroda is a sweet tart tasty plum with yellow flesh.  We have three red fleshed plums:  Satsuma, Frontier, and Burgundy.  These tend to be less acidic and get sweeter and juicier as they ripen.

      I guess you can say it is cucumber season.  The thin skinned, seedless Asian cucumbers are tender, tasty, crisp and juicy. I serve them daily as sticks or rounds.  Some people like to pull them out of the frig and eat them whole for a refreshing and healthy summer snack.  Armenian cucumbers are very crisp and usually on the large side.  I enjoy making overnight pickles with these cucumbers.  And for fun, we have lemon cucumbers. Named after their shape, we find  them more enjoyable when they are light green and not mature yellow.

     Along with peaches, plums and cucumbers are glorious vine ripened tomatoes. Right now we have large juicy red and heirloom tomatoes.  As the season progresses expect the size to shrink. Time to think about those tomato sandwiches or a simple salad of  salted cucumbers with tomatoes and mayo or your favorite dressing.

       Wild blackberries are now in season.  These baskets are carefully hand harvested and selected for taste and sweetness.  Blackberries are usually available only in July.  Hope you don't miss out on this short season. 

      We are selling hoshigaki from last season.  It is available at the farm stand as strips or whole pieces.  We are curtailing mail orders till the weather cools, probably September or October if we still have a supply.


      There are several local honey choices at this time. Nastase Honey Farm has a cute honey bear with raw, unfiltered honey.  Our own beekeeper has honey from Otow Orchard as well as orange blossom honey from a valley citrus grove.  Top O' the Hill Apiary in Granite Bay has honey, bee pollen and boxes of beautiful comb honey.



HOURS:

Tues through Sat   10 am to 6 pm


Sun.                       11 am to 5 pm


Closed on Mondays

Here is what we have at the Farm Stand from Otow Orchard:
Santa Rosa Plums: Dark skin with yellow flesh. Sweet-tart taste with intense flavor and fragrance

Red Flesh Plums:
     Frontier
     Satsuma
     Burgundy
Yellow Freestone Peaches:
      Red Haven
      Suncrest

      Gene Elberta
      Delight
      Frost
White Freestone Peaches:
      Sugar Lady

      Silver Logan
      Babcock
Wild Blackberries
Eureka Lemons:  Tart
Hoshigaki:  whole and strips
Honey from bees at Otow Orchard
Calendula Salve and Lip Balm
Tomatoes:  red, yellow, heirloom, Roma, cherry
Summer Squash
Cucumbers:

      Asian
      Lemon
      Armenian
Asian eggplant

Okra (limited supply)
Long Beans (limited supply)
Sweet Peppers (limited supply)
Honey
Persimmon Pulp


Here is what we have from other producers:
Yellow Peaches from Sunnyslope Farm (conventionally grown): June Pride and Suncrest
Lani's Garden:  Lettuce, American eggplant, Jalapeno peppers and Anaheim peppers.
Honey from Nastase Honey Farm in Lincoln
Orange Blossom Honey from our bee keeper
Top O' the Hill Apiary:  Honey, comb honey, and bee pollen.
Eggs from Two Feather Farm in Granite Bay
Jams from the Good Stuff. We currently have Plum (Santa Rosa), Peach Cardamon, Chili Apricot, Pepper Pomegranate, Fig Orange Brandy, Chili Blackberry, and Quince Marmalade



      

Wednesday, July 1, 2020

PEACHES, TOMATOES AND THE 4TH OF JULY

        Plans or no plans for the 4th of July, we have peaches and tomatoes.  The tomatoes are just starting to come in.  Red slicing tomatoes, Roma tomatoes and a few cherry tomatoes. We also have crisp, tender, and tasty Asian cucumbers for salads or a relish plate.   Eggplants and peppers are also getting ready for harvest.
       New this year are vegetables from Lani's Garden.  Lani gardens around the corner from us in Granite Bay.  So far she has brought us leaf lettuce, American eggplants, Jalapeno peppers and Anaheim peppers.   Keep watching to see what else she grows.
       Also ready for the celebration are several yellow freestone peach varieties.  Red Haven and June Pride are our favorites and we also have Regina, PF-11 and Flavorcrest.  Sunnyslope Farm is bringing us Flavorcrest, June Pride and maybe a few White Lady peaches.  Time to start making peach pie, peach cobbler and peach crisp.  You can ask us for a recipe.
     Red Beaut plums are about finished but we have a great supply of Santa Rosa plums with their memorable flavor.  There are also some sweet plums with pinkish red flesh called Frontier.
       For now we are getting about a box of black mission figs every two days.  It is a nice looking burber crop, but it might not last long.

      We are selling hoshigaki from last season.  It is available at the farm stand as strips or whole pieces.   Give us a call if you want to order by mail so we can discuss the possibilities.  We are hesitant to ship mail orders due to the heat. (916) 791-1656


      
      There are several local honey choices at this time. Nastase Honey Farm has a cute honey bear with raw, unfiltered honey.  Our own beekeeper has honey from Otow Orchard as well as orange blossom honey from a valley citrus grove.  Top O' the Hill Apiary in Granite Bay has honey, bee pollen and boxes of beautiful comb honey.


HOURS:
Tues through Sat   10 am to 6 pm

Sun.                       11 am to 5 pm

Closed on Mondays

Here is what we have at the Farm Stand from Otow Orchard:

Santa Rosa Plums: Dark skin with yellow flesh. Sweet-tart taste with intense flavor and fragrance
Frontier Plums: Dark skin, sweet, red flesh.
Flavorcrest Peach:  Yellow freestone
Regina Peach:  Yellow freestone
June Pride:  Yellow freestone peach
Red Haven peach: Yellow freestone with a distinct flavor 
PF-11: Yellow freestone peach
Sugar Lady: White freestone peach (limited supply)
Figs: Black Mission
Eureka Lemons:  Tart
Hoshigaki:  whole and strips
Honey from bees at Otow Orchard
Calendula Salve and Lip Balm

Tomatoes
Summer Squash

Cucumbers:  Asian and Lemon
Asian eggplant


Here is what we have from other producers:
Yellow Peaches from Sunnyslope Farm (conventionally grown)
Lani's Garden:  Lettuce, American eggplant, Jalapeno peppers and Anaheim peppers.

Honey from Nastase Honey Farm in Lincoln 
Orange Blossom Honey from our bee keeper
Top O' the Hill Apiary:  Honey, comb honey, and bee pollen.
Eggs from Two Feather Farm in Granite Bay
Jams from the Good Stuff. We currently have Plum (Santa Rosa), Peach Cardamon, Chili Apricot, Pepper Pomegranate, Fig Orange Brandy, Chili Blackberry, and Quince Marmalade



 

      

Monday, June 22, 2020

TIME TO MAKE JAM

     Santa Rosa Plums came on quickly.  Now is the time to make plum jam.  Santa Rosa, with their fabulous balance of sweet and tart, and wonderful fragrance, make an especially delicious jam.  
      I use 5 pounds of Santa Rosa plums and a box of pectin to make a batch of jam.  I often need to boil the jam a little longer (3 to 7 min) than recommended since our fruit usually has more  juice than expected.  The skins make it a deep magenta color.

      Peaches are now coming into the farm stand with a little more reliability.  Red Haven, Regina and Flavorcrest are three yellow freestone varieties that we are currently harvesting.  At this point we often advise customers to leave them on the counter for a day so they can mature and develop more flavor and juice. 

       It will be just a tease.  We had a few figs for sale last weekend.  The early crop (burber) of figs got burned in that late frost we had.  Only a few escaped and are now maturing.  Look for the next crop of figs to appear in late July or August.

      We are selling hoshigaki from last season.  It is available at the farm stand as strips or whole pieces.   Give us a call if you want to order by mail so we can discuss the possibilities.  We are hesitant to ship mail orders due to the heat. (916) 791-1656




HOURS:

Tues through Sat   10 am to 6 pm

Sun.                       11 am to 5 pm

Closed on Mondays

Here is what we have at the Farm Stand from Otow Orchard:

Santa Rosa Plums: Dark skin with yellow flesh. Sweet-tart taste with intense flavor and fragrance
Red Beaut Plums: Red skin, yellow flesh, juicy, mildly sweet flavor
Frontier Plums: Dark skin, sweet, red flesh.
Flavorcrest Peach:  Yellow freestone
Regina Peach:  Yellow freestone
Red Haven peach: Yellow freestone with a distinct flavor
Jade Nectarine:  White flesh
Figs: Black Mission (limited supply)
Valencia Orange:  Sweet and juicy
Eureka Lemons:  Tart
Hoshigaki:  whole and strips
Honey from bees at Otow Orchard
Calendula Salve and Lip Balm
Summer Squash

Asian cucumbers
Asian eggplant
Tomato plants

Here is what we have from other producers:
Yellow Peaches from Sunnyslope Farm (conventionally grown)
Honey from Nastase Honey Farm in Lincoln

Orange Blossom Honey from our bee keeper
Eggs from Two Feather Farm in Granite Bay
Jams from the Good Stuff. We currently have Plum (Santa Rosa), Peach Cardamon, Chili Apricot, Pepper Pomegranate, Fig Orange Brandy, Chili Blackberry, and Quince Marmalade

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