Saturday, March 1, 2014

March and April Hours

We're changing our fruit stand hours for the months of March and April.  In May we will go back to regular hours.

March & April Hours:
Tues., Wed. Thurs.--11:30-1:30
Fri., Sat., Sun.--10-6
Closed on Mondays

If you would like to come at a different time Tuesday through Thursday you can call us and make an appointment. We are usually around at the orchard but we're only staffing the fruit stand during those hours unless someone calls and arranges an appointment.

At the fruit stand now we have navel oranges, yellow grapefruitblood oranges, lemons, hoshigaki (Japanese hand-dried persimmons) and free-range local eggs. You can also still order hoshigaki from us through mail order.

Saturday, January 25, 2014

Special Valentine Hoshigaki Sale

Greetings,
It's Valentine season and we have a sweet deal for our great customers.  Write the SWEETHEART DISCOUNT CODE in the comment box on the mail order form to receive a discount on your order of multiple pounds of hoshigaki to a single address.  This code is good until Feb. 28th, 2014, while supplies last.  Orders will be shipped out no later than March 20, 2014. Progressive discounts apply to a single order. 

SWEETHEART DISCOUNT CODE:  022014

1 lb. of hoshigaki ordered is $43.50 
2 lbs. of hoshigaki ordered is $85.50 
3 lbs. of hoshigaki ordered is $125.50 
4 lbs. of hoshigaki ordered is $163.50*
*Add $38.00 for each pound over the 4 lb. price

We are also offering hoshigaki with a firmer texture yet still soft and moist at $35.00 per pound.  This is item DKA on the order form. There is no discount on this item at this time.

Please note:  No shipments will be made Feb. 11 to 20, 2014 (shipping clerk vacation), but keep sending in your orders.  They will be filled when we get back.  Call the orchard (916) 791-1656 if you need special arrangement for Feb. 11 to 20.

Go to our website's hoshigaki/persimmon tab for the order form.  Please double check your math to avoid delays.

We have hoshigaki for sale with special prices for multiple pounds at our fruit stand, too.  If you are able to pick up hoshigaki at our fruit stand, the price is a lot less since we don't have to pack it and ship it out to you.  The fruit stand is open Tues. through Sat. from 9-6, Sun. from 10-5, and closed on Monday. 

Happy Valentines,

Tosh and Chris

Friday, January 24, 2014

Drought in the Orchard

This week in the local Roseville Press Tribune newspaper there is an article about the drought in our area and how it might affect the orchard.  You can read the article here.  Tosh and farmer Eric Hanson of Pine Hill Orchard are interviewed.  

The orchard is very dry and dusty like it's in the middle of the summer. When the dog runs from the garden through the trees she stirs up clouds of dust.  Usually this time of year the orchard floor is green with grass and other plants sprouting up from the rain, but this winter there's very little new plants growing, including weeds even.  It's been difficult to find new spots to move the chicken dome to because there's hardly any new vegetation for the chickens to eat.  

In the orchard lately Tosh has been pulling out any unproductive trees, and trees that haven't shown any new growth. The current plan is to plug up irrigation in those areas and not plant any new trees this year.  Although normally this would be the time of year to be planting new trees, we don't yet know if there will be enough water and how much we'll be able to use. 

In planning the vegetable gardens we are trying to find ways to conserve water, too.  We are thinking of starting certain crops that need more water later than usual, using more garden space for less thirsty crops, using more mulch and planting varieties that are supposed to be more drought tolerant.  We don't start planting the gardens until sometime in March though, and we'll have to wait and see what's happening with water at that time.  Hopefully it will rain. 

Saturday, January 18, 2014

Blood Oranges

Blood oranges are now at the fruit stand.  We also have satsuma mandarins, navel oranges, soft and ripe hachiya persimmons, kiwi, quince, hoshigaki, (Japanese hand-dried persimmons), local free-range chicken eggs, homemade jam, cookbooks, the 2014 Master Gardeners calender, propolis and bee pollen from bees at the orchard and firewood.

Friday, December 27, 2013

Happy New Year!

The fruit stand will be open for shortened hours Tues., Dec. 31st and Thurs., Jan. 2nd.  We are closed Wednesday for New Year's day. 

Here are the hours for this week:
Tues., 12/31-11-2
Wed., 1/1-Closed
Thurs., 1/2-11-2
Fri., 1/3-9-6
Sat., 1/4-9-6
Sun., 1/5-10-5

At the fruit stand we have mandarins, navel oranges, soft persimmons, hoshigaki (Japanese hand-dried persimmons),  kiwi fruit, Asian pear, local free-range chicken eggs, honey, propolis, bee pollan, jam and cookbooks.  We still have hoshigaki available through mail order, too. 

Thursday, December 19, 2013

Holiday Gifts at the Fruit Stand

We have many things at the fruit stand that could be given as Christmas or New Year's gifts.  In the photo you can see hoshigaki (Japanese hand-dried persimmons) in a gift box and in a regular bag, calendula salve, jam made with fruit from the orchard and a pure beeswax candle.  We also have the 2014 Placer County Master Gardener's calender, two different persimmon cookbooks, the Art of Real Food cookbook by Joanne Neff and Laura Kenney.

Hoshigaki is a traditional Japanese New Year's gift.  You can also still order hoshigaki through mail order. If you'd like to pick up a large order of hoshigaki at the fruit stand, please call us ahead of time. 

Friday, November 15, 2013

Mandarins

We have lots of mandarins now at the fruit stand.  They were early this year so we have a good supply already. 

Thursday, November 7, 2013

Turkeys, Persimmons, Coffee and Walnuts

Taffy the cat in a hachiya tree
We are selling fresh persimmons, hoshigaki (dried persimmons) and other fruit this month through the Sierra Foothills Producers Cooperative. Through the Sierra Foothills Producers Cooperative you can order local grass-fed, hormone free beef, lamb, pork and chicken, as well as eggs, cheese, produce, bread, honey, jams and sauces. New this month are fresh walnuts, locally roasted coffee and free-range turkeys. 

Orders are made online and then you choose one of five locations to pick up your order.  Locations are Otow Orchard (in Granite Bay), Sinclair Family Farm (in Penryn), Humbug Creek Drive in Folsom, Smoky's (in Truckee) and Tahoe Wellness (in Kings Beach).  

The next delivery from the Sierra Foothills Producers Cooperative to our orchard will be Friday, Nov. 22nd from 4:00-4:30. Orders must be sent in by 4:00 PM Thursday, Nov. 14th.

Monday, November 4, 2013

Fruit Stand and Hoshigaki Update

We are still accepting mail orders for hoshigaki (Japanese hand-dried persimmon).   Hoshigaki is for sale at the fruit stand now, too. If you live near our orchard and want to pick up a large order please call and arrange with us ahead of time.  

Here's what's at the fruit stand now:  

  • Persimmons--Fuyu, Maru (chocolate), vodka-treated hyakume, hachiya (soft or firm), hoshigaki (Japanese hand-dried persimmons)
  • Pomegranate--white variety (cream to pink outside, softer, sweeter pink seeds) red variety
  • Asian Pears--Okusankichi
  • Quince
  • Apples--Granny Smith 
  • Winter Squash--Butternut, Red Kuri, pumpkins
  • Vegetables--sweet peppers, herbs
  • Honey--from bees at our orchard 
  • Eggs--from local free-range chickens
  • Seasonal Preserves--From The Good Stuff (some made Otow Orchard fruit)
  • Beeswax candles--handmade 100% beeswax from the orchard
  • The Art of Real Food Cookbook--by Joanne Neft and Laura Kenney
  • Perfectly Persimmon Cookbook--1004 persimmon recipes by Jean Brine
  •  The California Persimmon, a persimmon cookbook published by the University of California Cooperative Extension, Placer and Nevada Counties.  
Through the Sierra Foothills Producers Cooperative you can order local grass-fed, hormone free beef, lamb, pork and chicken, as well as eggs, cheese, produce, honey, jams and sauces. New this month are fresh walnuts, locally roasted coffee and free-range turkeys. Orders are made online and then you choose one of five locations to pick up your order.  Locations are Otow Orchard (in Granite Bay), Sinclair Family Farm (in Penryn), Humbug Creek Drive in Folsom, Smoky's (in Truckee) and Tahoe Wellness (in Kings Beach).  

The next delivery from the Sierra Foothills Producers Cooperative to our orchard will be Friday, Nov. 22nd from 4:00-4:30. Orders must be sent in by 4:00 PM Thursday, Nov. 14th. 

Tuesday, October 8, 2013

2013 Mail Order Form

The new 2013 Mail Order Form is now posted here on the website, under the "Hoshigaki/Persimmons" tab.  If you'd like to mail order hoshigaki (Japanese hand-dried persimmon) this year, please print out the order form and mail it back to us with your check.

In the photo you can see Chris moving a stick of freshly peeled persimmons to a new spot on one of the drying racks.  We started peeling the first hachiya persimmons for hoshigaki at the very end of September. The hachiyas need to be fully orange, but still hard to be able to peel in order to start the drying process.  After peeling, each fruit takes around six weeks to dry, depending on the weather.  The peeled fruits are hung by their stems in pairs and massaged every few days to help them to dry evenly.  By the end of the drying process, each persimmon has developed a dusting of natural powdered sugar on its surface, and is soft and sweet.

Because of these natural processes and weather variables, orders may take 8 to 10 weeks to ship.  It's important to get your order in as soon as possible, because supplies are limited to what we can produce while the weather permits.

We also have other varieties of fresh persimmon, Asian pears, quince and mandarins for sale through mail order.  We ship the fresh fruit boxes when they're available and in season.  This year we have only one size fruit box  rather than small and large sizes due to increased shipping costs. 

Monday, October 7, 2013

FARM and BARN OPEN HOUSE OCT. 13, 2013

You are invited to visit our farm's open house event on Sunday October 13, 2013 from 12 to 5 PM.
                                                                     THINGS TO DO
              1.     Hay ride into the orchard at 1:15 and 4:15
              2.    Walking orchard tour at 1:15,  2:30,  and 4:00.  Our attempt to farm without sprays
                                                                                          and synthetic fertilizers.
              3.    Hoshigaki workshop will be ongoing. Come observe, ask questions, and participate in
                                     the ancient art of making dried persimmons.
              4.     Visit Alice the miniature donkey, Koko the mini mule, and Dave the tall horse in the pasture.
                       Don't forget to also see the chickens in the mobile chuk dome.
              5.    Play at the straw bale yard.
              6.    Wander in the Pumpkin Patch.
              7.     Taste our produce at the fruit sampling table.
              8.     Shop in the Farm Stand.

Hope you can join us for our Open House.  Look for the event parking lot since there is no street parking allowed.


Monday, September 30, 2013

Quince ready for harvest.
QUINCE AND PERSIMMON TIME
      It's hard to believe that we are already into the quince and persimmon harvest. We have 4 types of brown fleshed persimmons: Maru, Nagamaru, Coffee Cake, and Hyakume.  We have already sold a few soft ripe Hachiya persimmons and are starting to peel the hard ones for making hoshigaki.  We are even picking Fuyu persimmons.
       Last year the quince crop was a disappointment.  This year they are beautiful and fragrant.  I am excited to make Dulce de Membrillo and spiced roasted quince.  They pair nicely with ham and pork dinners.
      Sunnyslope Farm is bringing us apples. At the moment we have Fuji and Mutsu (crispin).  They are also bringing us sweet, moist, and flavorful chestnuts.  We'll  include cooking instructions if you need.
      The gardens are still producing a small stream of tomatoes, squash, peppers, and beans.

Here's what's at the Farm Stand now:
Persimmons:  Fuyu, Hachiya, Maru, Nagamaru, Chocolate, Hyakume
Quince:  Pineapple
Jujube:  Li
Peaches:  Fairtime (yellow freestone),  Levi (clings from Sunnyslope Farm)
Plums:  Casselman
Asian pears:  Nijuseki (20th Century), Shinseki (New Century), Shinko, Olympic, and Yali
European pears:  De Anjou and Bosc (from Sunnyslope Farm)
Apples: Granny Smith and Fuji (from Otow Orchard)
            Mutsu and Fuji (from Sunnyslope Farm)
Vegetables:  Tomatoes, squash, beans, peppers.  All in limited supply.
Winter squash:  Butternut, and Kabocha
Herbs:  Basil, oregano, and rosemary
Bee products:  honey, propolis,bee pollen, 100% beeswax candles
Jam:  The Good Stuff jams made with fruit from our orchard
Hoshigaki: From last season : strips and whole

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