Thursday, November 5, 2020


       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 to make a preorder.



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.


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

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