PERSIMMON TIME

         We are now harvesting Fuyu and other persimmons.  Fuyu are the dependably sweet and crisp persimmon that so many people are learning to love. The color is getting deeper, and the fruit is getting sweeter and the fruit is firm and crisp.  Not only are we harvesting hachiya persimmons but they are ripening right along.  These hachiya persimmons are puckery when firm but become tender sweet globes of pudding texture.  Just right for spooning right out of their skins. Many  people use this variety for cookies, breads and puddings,
       We currently have 3 pollination dependent varieties of persimmons.  The presence of seeds make these persimmons brown fleshed (chocolate color) and sweet.  The problem  is that we are never 100% sure if the fruit has seeds.  We try to make an educated guess. Sometimes there are less than 8 seeds and the fruit will be partially sweet and the non-brown flesh will remain puckery.  Maru, Nagamaru, and Hyakume varieties are available in the farm stand.  When uncertain, we treat the hyakume with vodka to make it 100% sweet.  Unfortunately we are not 100% good at this and sometimes the persimmon gets ripe too fast or the weather changes and we left them in the vodka for the wrong length of time.  There are just too many factors for this non-scientific farmer to manage.
      Hoshigaki, dried persimmons, are making progress.  The days seem to be too warm so we try to shade the persimmons and keep them out of the sun. We are having difficulty making the first ones tender as well as sugared.  As the  weather cools the process will slow down and the end result will be more to our liking. We are starting to put in many hours day and  night squeezing, trimming, tossing and tending hoshigaki.  Many visitors have been to the farm to see us at work and see the wall of persimmons on the side of our warehouse. Hoshigaki is now available in the farm stand.

      Purchasing hoshigaki is not always straight forward.  We  hope to start selling the early ones by the beginning of November.   The premium grade usually shows up after Thanksgiving.  We are now accepting mail orders for people who cannot come to the farm to pick up their order.  Although we do not start shipping till December, you must send in your order soon since we fill requests in the order received.  For instructions on how to get on the list for mail order please go to our mail order form page.    If you are purchasing a small amount of  hoshigaki at the farm, we hope to have a supply on hand.  If you are looking for premium grade or more than one pound, we ask you to come by the stand or  call: (916) 791-1656 or email: (otoworchard@yahoo.com) for a pre-order.

     We are selling apples and Asian pears. We have Shinko and Olympic brown Asian pears. They are sweet,crisp and juicy.  The difference is in the slight flavor difference and the texture.  In the apple department there are Fuji, Reinette Simerenko and Black Arkansas.  Sunnyslope Farm is bringing us Fuji and Mutsu apples.
       We continue to have a good supply of winter squash.  There is Kabocha, the sweet Japanese pumpkin with thick orange flesh. Also we have Butternut squash, a tradition at our table for holiday dinners.

Official Statement: We have NO pick-your-own activities.

  HOURS

Tuesday to Saturday: 10 am to 6 pm 

Sun: 11 am to 5 pm

 Closed on Mondays

Here's what we have in the farm stand from Otow Orchard:
Apples:   Reinette Simerenko, Fuji
European Pears:   Comice
Brown Asian Pears: Shinko, and Olympic
Quince
Pomegranates:  White and Ambrosia (sweet and pink seeded) 
Red Pomegranates:  Wonderful
Persimmons:
       Brown Fleshed Persimmons:  Maru, Chocolate, Tsurunoko, Hyakume
       Apple Type Persimmons:  Fuyu
       American Persimmon:  Gyombo, Hachiya (must be soft to be sweet)
       Hoshigaki: dried persimmons
Tomatillos
Winter Squash:  Kabocha,  Butternut
Chili peppers
Rosemary
Olives (raw)
Calendula salve and lip balm
Honey from our orchard

This is what we have from other producers: 
Sunnyslope Farm:   Fuji apples, Mutsu (Crispin) apples
Jams from The Good Stuff
Bee pollen from Top O' The Hill Apiary
Honey from Top O' The Hill Apiary
Comb Honey from Top O' The Hill Apiary
Eggs from Two Feather Farm