Monday, November 21, 2011

Fuyus & Hoshigaki

We've been very busy with persimmons lately.  We have boxes and boxes of fuyus and hachiyas that we have to find space for, and now the outside rack and inside drying rooms are filled with sticks of hoshigaki in various stages.  We're still peeling new hachiya and gyombo persimmons to dry, since there are some still hard enough to peel and the weather is still holding up for drying.   The trees are colorful with red, orange and yellow leaves, and it's a good time to visit and take a walk if you can.  It's probably the peak of fuyu persimmon season right now.  We have firm fuyus for sale by the bag at the fruit stand.  We're still taking mail orders for hoshigaki (Japanese hand-dried persimmon) and accepting orders by phone for pick up at the fruit stand.  If you'd like to buy more than a pound of hoshigaki it's a good idea to call ahead. 
Here's what's at the fruit stand now:

  • Persimmons--Fuyu, Maru, vodka-treated Hyakume, Hachiya, Hoshigaki
  • Apples--Fuji, Pippen, Golden Delicious
  • Asian Pear--Okusankichi
  • Pomegranate--white and red varieties
  • Winter Squash--buttercup, kabocha, red kuri, spaghetti squash, pie pumpkin
  • Pumpkins & Gourds  
  • Vegetables--green tomatoes, herbs
  • Local Honey--from bees at our orchard & star thistle honey from Lincoln
  • Eggs
  • Perfectly Persimmon Cookbook--1004 persimmon recipes by Jean Brine
  • Placer County Real Food Cookbook--by Joanne Neft and Laura Kenny
  • 2012 Master Gardeners Calender

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