Right now in the fruitstand we have:
Plums--Casselman, Kelsey and Tom's Plum (a tart red plum grafted by our neighbor, Tom Koyama)
Peaches--a few Fairtime and Carnival, the last of the season
Asian Pear--Okusankichi, 20th Century, New Century, Shinko
Apples--Fuji, Yellow Delicious, Mutsu
Figs--a few left, the last of the season
Persimmons--a few very early maru
Vegetables--yellow and green summer squash, a few tomatoes, tomatillos, eggplant, sweet and hot peppers, onions, garlic, the first butternut winter squash, and gourds
One variety of hot pepper we have is called "Fish pepper". It's an African-American hierloom variety of chile often used for flavoring fish. Slow Food's Ark of Taste has a good description of it.
Also, we still have a supply of last season's hoshigaki (dried persimmons) available for ordering.
Above is a photo of a ripening fuyu persimmon.