APPLES, PEARS AND PERSIMMONS

        It is mid October and we have started the hoshigaki process.  The Hachiya persimmons are coloring up nicely so we are peeling and hanging them up on the racks in the sun.  Some have been massaged and are taking on their droopy wrinkled appearance.  Soon we hope the magic will happen and tiny sugar crystals will appear on the surface.  Wa-lah, Hoshigaki.  The whole process takes 4 to 6 weeks so be patient.
      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 mail order 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 call: (916) 791-1656 or email: (otoworchard@yahoo.com) for a pre-order.
      Meanwhile other persimmons are showing up at the farm stand.  Hachiya persimmons that were not peeled are ripening into soft succulent globes of sweetness.  Fuyu, the apple type, are just getting ready.  We have some of the brown fleshed varieties:  Maru, Nagamaru, Tsurunoko, Chocolate, Coffee Cake, and vodka.
       Not to be overshadowed by persimmons are pears and apples.  We have D'anjou and Comice European pears.   There are several varieties of juicy, sweet and crisp Asian pears (see the list below).  In the apple department there are red and gloden delicious apples.  Also the memorable Reinette Simerenko  and Fuji apples are available.  Sunnyslope Farm is supplying us with Fuji and Mutsu (Crispin) apples.
      White pomegranates are a specialty item that we are now harvesting.  While light creamy yellow on the outside the ariels are pink with a small core. These are sweet with no tartness.  Hope you will try some.  Red Pomegranates are on the horizon.
        Many summer vegetables have gone by the wayside.  Amazingly, the gardens are still giving us tomatoes.   It is time for winter squash.  You can bake, steam, microwave or blend them for a warm fall meal.  We are changing into cool weather vegetables.  BarleyOats Farm has begun to harvest winter vegetables.  So far we have had salad mix and Napa (Chinese cabbage).

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:
Plums: Casselman,  Elephant Heart, Empress
Apples:   Red Delicious, Golden Delicious, Reinette Simerenko, Fuji
European Pears:  D'anjou,  Comice
Brown Asian Pears: Shinko, Yoi, and Olympic
Yellow Asian Pears:  Yali
Jujube:  Li
Quince
Pomegranates:  White (sweet and pink seeded) 
Brown Fleshed Persimmons:  Maru, Coffee Cake, Chocolate, Tsurunoko
Tomatoes:  Red, Heirloom, Yellow, Pink, Roma,
Tomatillos
Okra
Winter Squash:  Delicata, Red Kuri, Black Futsu, Kabocha
Chili peppers: Shishito,   Jalapeno,
Eggplant: Japanese (Limited supply)
Beans: Chinese long beans
Basil, Rosemary, Red and Green shiso
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 
Winter vegetables from BarleyOats Farm

THE ORCHARD IN BLOOM

It was very wet when we left for New York at the beginning of March.  We returned last week to sunny dry California weather, though there is more rain in the forecast.  It is getting late to be planting new trees so that was first on Tosh's agenda.  He put 20 trees in the ground in one day.  Amazing what one can do under pressure.  Half the trees we planted are for grafting.  As the weather dries we are able to put scion wood from our old variety plums onto new root stock. This is how we can preserve heirloom plum varieties that are no longer available at the nurseries.
      As the orchard wakes up so do the pests.  First item on my agenda was to put out a round of mating disruption lures.  This is an organic practice where lures that smell like female moths are hung on target trees to confuse the male moth.  This results in less moth eggs and less wormy fruit.
       The peach and plum trees are pushing blossoms.  It is unusual to see both white plum blossoms and pink peach blossoms at the same time.  If you would like to see this display, now is the time to come for a walk in the orchard.  This show will go on for about 10 days. Then blossoms will start to dry up and green leaves will begin to push out.  In about a month we will see blossoms on apple and pear trees.

March and April modified weekday hours are listed below.  Please take note.

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

 March and April Hours:
Tu, Wed, and Thur:  11:30 am to 1:30 pm

 Fri and Sat:   10 am to 6 pm

            Sun:   11 am to 5 pm

 Closed on Mondays

For other times, please call  for an appointment.
(916) 300-0720

Here's what we have in the farm stand from Otow Orchard:
Hoshigaki, hand dried persimmons
Mandarins:  Satsuma and Clementine
Navel Oranges
Eureka Lemons
White grapefruit (yellow flesh)
Kiwi
Dried Figs and peaches
Calendula Salve and Lip Balm
Honey from Otow Orchard (limited supply)

This is what we have from other producers:
Navel oranges from Pleasant Hill Farm
Cara Cara oranges from Pleasant Hill Farm
Rio Red Grapefruit from Stony Point (organic certified)
Jams from The Good Stuff
Winter vegetables from BarlyOats Farm (When available)
Honey  from Top O' The Hill Apiary
Bee pollen from Top O' The Hill Apiary
Honey from Nastase Honey Farm
Eggs from Two Feather Farm

      

CARA CARA ORANGES

    Otow Orchard Satsuma mandarins are still selling by the bag and by the pound. These are juicy, sweet, flavorful and have a reputation for keeping winter colds away.

     In addition to Navel oranges from Pleasant Hill Farm, we also have Cara Cara oranges.  Pleasant Hill Farm harvested late in the season thus enhancing the flavor and sweetness of these oranges.  Cara cara oranges have an orange-red flesh and are tender, juicy and lower in acid than Navel oranges.

      We are now into the grapefruit tree. Pulling on these yellow globes to see if the tree is ready to release them.  Many of them are ready and pop into my hand. Our grapefruit are white or traditional yellow fleshed and very tasty.

      The lemons are still hanging on tight and are not ready for harvesting. When the tree releases them we will know they are ready. 

      If you are not a citrus fan you will be happy to know that the Kiwi made it through December and January without frost damage.  We are harvesting these now.

      Several grades of hoshigaki  are for sale at the farm stand, as well as those from other local producers ($24 to $31 per pound).  We do not have the usual excess we normally have after the drying season ends.

      Winter vegetables from BarleyOats Farm are coming in slowly due to weather and gopher activity.
Give us a call to find out about availability.
           
      The Ume (Japanese apricots) are ending their blooming stage.  The rest of the orchard is getting ready to burst open with color.  By the end of February the white plum blossoms may be finished and the pink peach and nectarine blossoms may be opening.  Call us for an update if you are coming to view the orchard blossoms. 

      At this time of year the trees are resting but the farmer is preparing for the coming season.  As weather permits we are pruning, preparing sites for planting new trees, and spreading decomposed horse manure. Old vegetable gardens are being taken out, vegetable seeds have arrived from the seed companies, and new beds are being planned.  We will soon be planting tiny seeds that will grow an amazing amount of food for the summer and fall.

     As we approach our slow season, be sure to check for modified hours on this page of our web site.  Each year is different and we cannot predict when it will start.

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

 May to February Hours:

Tu to Sat:   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:
Hoshigaki, hand dried persimmons
Mandarins:  Satsuma and Clementine
Navel Oranges
Pecans: Shelled
Dried Figs
Calendula Salve and Lip Balm
Honey from Otow Orchard

This is what we have from other producers:
Navel oranges from Pleasant Hill Farm
Cara Cara oranges from Pleasant Hill Farm
Jams from The Good Stuff
Winter vegetables from BarlyOats Farm (When available)
Honey  from Top O' The Hill Apiary
Bee pollen from Top O' The Hill Apiary

LAST CHANCE FOR FUYU

      With the colder weather, Fuyu persimmons are reacting.  Those we harvested after the rains and after it got cold are hopefully devoured by now. 

       We did harvest Fuyu for storage.  Most are still firm but not crunchy.  Come in soon if you want to take advantage of these final Fuyu for the season..  I predict we will continue to sell Fuyu for a couple weeks but know that they are getting more tender and of course sweeter.
       We still have other persimmons.  Maru  (brown fleshed), Vodka (Hyakume persimmons treated with vodka to sweeten them), and a few Hachiya.
          It is time now for mandarins.  These are sweet and easy to peel.  The ones from Pleasant Hill Farm are seedless.  We hope to harvest Otow Orchard mandarins in a couple weeks.
      If you are looking for gift ideas, consider items we have:  Master Gardener's 2019 calendar, Local Honey, Calendula  Salve and Lip Balm,  bagged Mandarins, and Good Stuff Jams

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

 May to February Hours:

Tu to Sat:   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:
Asian pears: Okusankichi
Apple:  Fuji, Granny Smith
Persimmons: Brown fleshed persimmons: Maru, and Hyakume
                      Fuyu persimmons (Always sweet, eat like an apple)
                      Hachiya persimmons (These must be soft to be sweet)
                      Vodka persimmons: treated with Vodka to assure sweetness
Hoshigaki, hand dried persimmons
Quince: Ancient fruit, high in pectin
Pomegranates: Red pomegranates
Walnuts: shelled
Pecans: in the shell
Calendula Salve
Honey from Otow Orchard
Winter squash: Butternut, and Kabocha.

This is what we have from other producers:
Jams from The Good Stuff
Mandarins from Pleasant Hill Farm
Bagged Mandarins from Tudsbury Orchard
Winter vegetables from BarlyOats Farm (When available)
Honey  from Top O' The Hill Apiary
Bee pollen from Top O' The Hill Apiary
2019 Master Gardener Calendar

PERSIMMONS AND MANDARINS

     We are a bit surprised that mandarin production is quickly getting into full swing.  Farmers in Placer County are arranging for harvesters to come in to gather the crop in their mandarin orchard. Mandarins ripen more quickly in the foothills above us, so as we wait for our crop to arrive, we are getting them from other local growers. Hope you can come pick up a bag of sweet juicy mandarins.

ATTENTION HOSHIGAKI CUSTOMERS
     Hoshigaki, dried persimmons, are being more challenging this year.  With the warmer weather this fall and low humidity, our hoshigaki seems to have a different character.  Not to worry.  We are getting some quality hoshigaki from two local producers who have been making hoshigaki longer than Tosh and me.  It has been a joint effort. They started the drying and let us finish off their hoshigaki so it can resemble the soft textured hoshigaki our customer have grown to love. Because these farms are located in the foothills, their fruits are rich in flavor and sweetness.  We are asking all mail order customers to let us know if they would like to receive hoshigaki from these other producers if Otow Orchard hoshigaki is not available at the time they wish to receive their order.

       We still have plenty of Fuyu, apple type, persimmons.  My favorites are the fickle brown fleshed persimmons: Maru, Nagamaru, chocolate, and Hyakume.  When these are sweet they are intense.  It is even worth getting an astringent one once in awhile.  And if you really are afraid of getting an astringent brown fleshed persimmon, be sure to try the Vodka persimmon.  This is the Hyakume that has been treated with Vodka to sweeten it 100%.

      It is time for Granny Smith apples. These apple are unique because they resist browning when cut.  They are great for apple pie, apple crisp, and applesauce. Although known for their tang, our Grannys are sweet, and flavorful and need a little lemon juice when cooked.

      White pomegranates had a very short season. Red pomegranates are starting to show up in the farm stand now.

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

 May to February Hours:

Tu to Sat:   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:
Asian pears: Shinko, and Okusankichi
Apple:  Fuji, Granny Smith, Pink Lady
Persimmons: Brown fleshed persimmons: Maru, Chocolate, and Hyakume
                      Fuyu persimmons (Always sweet, eat like an apple)
                      Hachiya and Gyombo persimmons (These must be soft
                            to be sweet)
                      Vodka persimmons: treated with Vodka to assure sweetness
Hoshigaki, hand dried persimmons
Quince: Ancient fruit, high in pectin
Pomegranates: Red pomegranates
Herbs:  rosemary, lemon balm
Walnuts: shelled and unshelled
Calendula Salve
Honey from Otow Orchard
Winter squash: Butternut, and Kabocha.

This is what we have from other producers:
Apples from Sunnyslope Farm:  Granny Smith
Jams from The Good Stuff
Winter vegetables from BarlyOats Farm
Honey  from Top O' The Hill Apiary
Bee pollen from Top O' The Hill Apiary
2019 Master Gardener Calendar

DRY PERSIMMON TIME

     It is time to bring out the racks, get out the knife, peeler, and box of disposable gloves, line the bucket, and sort hachiya persimmons. Yep, it is the beginning of hoshigaki (dried persimmon) season. Last week we started peeling and hanging up hachiya persimmons for this year's crop of hoshigaki. We are doing this cautiously as the weather is still warm.  Very soon we will be busy squeezing and massaging those that are getting soft to break up the pulp inside the persimmon that is ripening. We will continue to "baby sit" them for another 4 weeks till the sugar magically appears on the surface.
       We are now taking orders for this season's hoshigaki. The crop is light and the work force is getting tired so the production may be smaller than usual.  For these reasons we will be limiting people to a maximum 5 pound order. We are urging people to get their orders in soon since late orders may not be filled if we run out of product.
       If you are picking up your order at the farm please call (916) 791-1656 or email: otoworchard@yahoo.com to reserve hoshigaki.
       If you are making a hoshigaki order by mail please use our mail order form.

       We are beginning to see a variety of persimmons in the farm stand.  Coffee Cake looks like a flat Fuyu but is brown fleshed and sweet when properly pollinated.  Maru is a small round brown fleshed persimmon which is very sweet when properly pollinated.  Nagamaru, also called Chocolate and Tsurunoko, is like a tall Maru. It is also brown fleshed and sweet when properly pollinated.
      We have Hachiya and Gyombo persimmons which are not sweet until very soft. We have a good supply of the very popular Fuyu type persimmon which is eaten hard like an apple.

      There is a beautiful collection of winter squash:  Butternut, Red Kuri, Kabocha, and Black Futsu. These make delicious side dishes for your fall meal.

      Now that that summer vegetables are waning, winter vegetables are making a debut with the help of BarleyOats Farm.  BarleyOats  is located behind our old packing shed and uses organic practices to grow vegetables.  You can order online at barleyoats.farm or just come by our farm stand to see what is available. 

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

 May to February Hours:

Tu to Sat:   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:
Asian pears: Shinko, and Olympic
European Pears:  Comice, D'anjou
Apple:  Reinette Simerenko (Russian green apple), Fuji
Persimmons: Limited supply of brown fleshed persimmons:
                               Coffee Cake Persimmon (Nishimura Wase)
                               Maru
                               Chocolate (Tsurunoko) (Nagamaru)
Fuyu persimmons (Always sweet, eat like an apple)
Hachiya persimmons (These must be soft in order to be sweet.)
Quince: Ancient fruit, high in pectin
Herbs:  basil, rosemary, lemon balm
Calendula Salve
Honey from Otow Orchard
Vegetables:  okra,  Japanese eggplant, sweet peppers, hot peppers, Tomatoes,
         and Tomatillos
Winter squash:  Red Kuri, Butternut, Black Futsu, and Kabocha.

This is what we have from other producers:
Apples from Sunnyslope Farm:  Fuji
European pears:  Bosc
Chestnuts from Sunnyslope Farm
Jams from The Good Stuff
Onions from BarleyOats Farm
Winter vegetables from BarlyOats Farm
Honey with honey comb from Top O' The Hill Apiary
Comb honey from Top O'The Hill Apiary
Bee pollen from Top O' The Hill Apiary
2019 Master Gardener Calendar