RETURN TO REGULAR HOURS

 It has not happened for a few years.  The timing was just right.  We actually have a few cherries to offer some lucky customers.  Although we are delighted to have cherries from our orchard we recognize this as a bright beginning of a new summer season that will be less productive than usual.  Seems that all that rain we are so thankful for, did not allow the peaches, plums, apricots, or nectarines get a chance to pollinate.  Their production will be very limited this year. 😢

The gardens are mostly planted.  Tomatoes, squash, cucumbers, beans, eggplant, peppers and okra are starting to grow.  I am battling bugs in my cucumber, long bean, and okra rows.  I've had to reseed and try to get past the tender stage.  Meanwhile the weeds don't seem to have any trouble with bugs.  Weeding keeps me busy in addition to trying to trap a hungry gopher.  The tomato vines are quickly filling their cages and I am starting to harvest squash.

WoodRose Country Garden made their first delivery this week.  They offer lettuce, spinach, spring onions, fresh garlic, and several herbs.

We are about finished harvesting ume, Japanese sour plums.  There is one old tree with small fruit left to pick.  We are also getting ume from the neighbor.   Red shiso, often used in ume processing, is available as plants at the farm stand. 

WEEKDAY ROAD CONSTRUCTION:  The water line is being replaced on Eureka Road in front of the orchard.  Monday through Friday, 8:30 am to 3:30 pm, you may have to enter Eureka Road past the barricade at either Barton Road or Auburn Folsom Road depending on where the crew is working on that day.   Please drive carefully.

Please note that we have now returned to regular season hours:

 

Tues through Sat  10:00 am to 6 pm 

Sunday  11:00am to 5:00 pm

CLOSED ON MONDAYS 

Here is what we have at the Farm Stand from Otow Orchard

Hoshigaki:  These are whole dried persimmons.  They were hand massaged while they dried over a period of four to eight weeks.  Some are firm, others are soft and moist.  All are coated with naturally formed white persimmon sugar.  No sugar added and no preservatives used.  They should be stored in the  freezer if not consumed within a day and definitely kept cool at all times.  You may purchase these at our farm stand or order them using our mail order form.

Cherries: Very Limited supply.  

Valencia Oranges:   Juicy, sweet with some tartness.  These are juicing oranges and also good for eating fresh

Yellow Grapefruit:   Flavorful and juicy.  Sweet tart with a wonderfully bitter background.

Eureka Lemons:  These are the tart lemons.  Great for lemonade or Lemon Meringue Pie.

Honey 🍯 from bees 🐝 at Otow Orchard. Bee pollen from bees 🐝 at Otow Orchard.

⚘ Calendula  Salve and Lip Balm 

Dehydrated grapefruit and lemons

Summer Squash: zucchini and yellow squash

 Plants:  We have a few plants available.  Red tomatoes, cherry tomatoes, yellow tomatoes, paste tomatoes, shiso, and California Fuchsia.

Here is what we have from other producers:

WoodRose Country Garden  in Granite Bay, organic practices:  lettuce, spinach, spring onions, basil, Italian parsley, cilantro, rosemary, oregano, thyme and fresh garlic.

Top O' the Hill Apiary in Granite Bay: Honey🍯. Top of the Hill Apiary also has bees wax 🐝.

La Bella Vito Farm in Loomis is bringing us fresh🥚 eggs from pastured 🐔🐔chickens.

Stoney Point Orchard  in Loomis, certified organic: pink grapefruit.

Sunnyslope Farm in Granite Bay:  Japanese Ume plums:  These small very tart apricots are pickled for Japanese  cuisine.  They are commonly pickled in salt, sugar, honey, or alcohol.

Kijani Farm in Granite Bay, organic practices:  Red beets.

LIMITED PRODUCE OFERINGS

    Since there is not much variety to offer at this time, we are continuing slow season hours.

    Slowly, the plants in the hot house are leaving to get used to being outside day and night (hardening off).   We need to do this before planting them in the ground.  Most of the tomatoes are in the garden.  We have a few extra tomato plants that we are selling at the farm stand.  Peppers and eggplants may be available later.  With the warm weather we are now starting to direct seed cucumber, squash and beans in the ground.  While I patiently wait for the seeds to germinate, the weeds make sure I have enough to do.

     Apple and pears are about finished blooming.  Now citrus are blooming.  Visitors to the farm stand notice their fragrance fills the air.

    The grass in the orchard grew very quickly once we got a warm sunny week.  Tosh is busy going up and down the rows mowing the grass with the tractor.  This is a job he enjoys.

The Farm Stand is now on modified winter hours.  Short hours on Tuesday, Wednesday and Thursday.  Regular hours on Friday, Saturday and Sunday.    Please call to arrange for other options (916) 300-0720.  We hope to go back to our regular hours by the end of May.  At that time, there may be some loquat and ume.  The vegetable farmer may even surprise us.

HEADS UP:  There is a sign at Eureka and Barton Road.  "CLOSED FOR ROAD CONSTRUCTION. 2/13 TO 4/28".  I believe it is a water project.  At the present time you are allowed to get to our driveway from Barton Road onto Eureka.  Just tell the person directing traffic that you are going to the farm.

 

 SLOW SEASON HOURS

TUES, WED, TH:   11:30 TO 1:30

        FRI, SAT:        10:0 TO 6:00

               SUN:        11:00 TO 5:00

CLOSED ON MONDAYS

 

 Here is what we have at the Farm Stand from Otow Orchard:

Hoshigaki:  These are whole dried persimmons.  They were hand massages while they dried over a period of four to 8 weeks. Some are firm, others are soft and moist.  All are coated with naturally formed white persimmon sugar.  No sugar added and no preservatives used.  You may purchase these at our farm stand or order them using our mail order form..

Yellow Grapefruit:   Flavorful and juicy.  Sweet tart with a wonderfully bitter background.

Eureka Lemons:  These are the tart lemons.  Great for lemonade or Lemon Meringue Pie.

Honey 🍯 from bees 🐝 at Otow Orchard. Bee pollen from bees 🐝 at Otow Orchard.

⚘ Calendula  Salve and Lip Balm 

Dehydrated grapefruit and lemons

APPLES IN BLOOM

 

ORANGE TREE IN BLOOM

 

 

 

 

 

 

 

 

 

Here is what we have from other producers:

Top O' the Hill Apiary in Granite Bay: Honey🍯. Top of the Hill Apiary also has bees wax 🐝.

La Bella Vito Farm in Loomis is bringing us fresh🥚 eggs from pastured 🐔🐔chickens.

Lupi Farm in Granite Bay (no spray): Meyer Lemons: These are fragrant and tasty lemons.  They are a cross between a lemon and a mandarin orange.   They are favored because they are lower in acidity and  sweeter than the regular lemon.

Stoney Point Orchard  in Loomis, certified organic: pink graprfruit and navel oranges.

 

 Blossom season is about over and we are seeing little leaves starting to open up.  We had a lot of rain for an extended amount of time.  Fruit set may have been affected.  Leaf curl on peaches will definitely be bad as will fire blight on pears. Between rains we are now starting to graft trees.  With all the rain, hail, wind and cold mornings we are not likely to have many good looking ume.  All said, we are still thankful for the rain.  The trees are alive and they will not survive this summer without water. 

The hot house is full of young tomato plants. They are growing but they have missed the sun.  And when  we took them out to enjoy a day of sun they we too tender.  Looks like we burned a few.  I'm hoping they are resilient.

 Hoshigaki is still available at the farm stand and through mail order.  For mail orders  please click on  mail order form here.mail order form

  For months we had no eggs.  Now the chickens are producing.  Their production is ramping up. Our eggs are coming from a farm in Loomis, CA, 5 miles away.  They are fed no soy, no GMO and spend the day in a pasture eating bugs and grass.  If you are interested in farm eggs now is the time to get them since we have so few produce customers.  In the summertime the demand for them is often much higher than the supply.

The Farm Stand is now on modified winter hours.  Short hours on Tuesday, Wednesday and Thursday.  Regular hours on Friday, Saturday and Sunday.    Please call to arrange for other options (916) 300-0720.

HEADS UP:  There is a sign at Eureka and Barton Road.  "CLOSED FOR ROAD CONSTRUCTION. 2/13 TO 4/28".  I believe it is a water project.  At the present time you are allowed to get to our driveway from Barton Road onto Eureka.  Just tell the person directing traffic that you are going to the farm.

 

 SLOW SEASON HOURS

TUES, WED, TH:   11:30 TO 1:30

        FRI, SAT:        10:0 TO 6:00

               SUN:        11:00 TO 5:00

CLOSED ON MONDAYS

 

 Here is what we have at the Farm Stand from Otow Orchard:

Hoshigaki:  These are whole dried persimmons.  They were hand massages while they dried over a period of four to 8 weeks. Some are firm, others are soft and moist.  All are coated with naturally formed white persimmon sugar.  No sugar added and no preservatives used.  You may purchase these at our farm stand or order them using our mail order form..

Yellow Grapefruit:   Flavorful and juicy.  Sweet tart with a wonderfully bitter background.

Eureka Lemons:  These are the tart lemons.  Great for lemonade or Lemon Meringue Pie.

Honey 🍯 from bees 🐝 at Otow Orchard. Bee pollen from bees 🐝 at Otow Orchard.

⚘ Calendula  Salve and Lip Balm 

Walnuts:  English (limited supply)

Dehydrated mandarins, oranges and lemons

 

Here is what we have from other producers:

Top O' the Hill Apiary in Granite Bay: Honey🍯. Top of the Hill Apiary also has bees wax 🐝.

La Bella Vito Farm in Loomis is bringing us fresh🥚 eggs from pastured 🐔🐔chickens.

Lupi Farm in Granite Bay (no spray): Meyer Lemons: These are fragrant and tasty lemons.  They are a cross between a lemon and a mandarin orange.   They are favored because they are lower in acidity and  sweeter than the regular lemon.

Bees collecting nectar from Rosemary bush.

 

WINTER TO SPRING

At this time of year most of our trees are empty. No fruit and no leaves.  The trees are being pruned and we are busy cleaning up the orchard branches as well as cleaning up trees damaged in the recent storms.  Days are getting longer.  If you go for a walk in the orchard you will see Japanese apricots have finished their bloom and we see some very small fruit on the branches. Apricots are starting to bloom. Next will be the white pluot and plum blossoms.  In March we expect pink peach and nectarine blossoms.

We have started to plant vegetable seeds in trays in the hot house.  Little tomato and eggplants will soon be germinating.  These will go into our summer gardens. Outside we are cleaning up last year's gardens and adding mulch to our vegetable beds. We usually wait till March and April to actually put plants and seeds into the ground.  There is always the possibility of more freezing temperatures.

Hoshigaki is still available at the farm stand and through mail order.  For mail orders  please click on mail order form here. 

A bit of proud grandparent news.  February 13 we welcomed into the world a little boy named Zachary.   He doesn't know it yet but he may grow up to be a farmer.

The Farm Stand is now on modified winter hours.  Short hours on Tuesday, Wednesday and Thursday.  Regular hours on Friday, Saturday and Sunday.    Please call to arrange for other options (916) 300-0720.

HEADS UP:  There is a sign at Eureka and Barton Road.  "CLOSED FOR ROAD CONSTRUCTION. 2/13 TO 4/28".  I believe it is a water project.  At the present time you are allowed to get to our driveway from Auburn Folsom Road onto Eureka.  Just tell the person directing traffic that you are going to the farm.

 

 SLOW SEASON HOURS

TUES, WED, TH:   11:30 TO 1:30

        FRI, SAT:        10:0 TO 6:00

               SUN:        11:00 TO 5:00

CLOSED ON MONDAYS

 

 Here is what we have at the Farm Stand from Otow Orchard:

Hoshigaki: 

These are whole dried persimmons.  They were hand massages while they dried over a period of four to 8 weeks. Some are firm, others are soft and moist.  All are coated with naturally formed white persimmon sugar.  No sugar added and no preservatives used.  You may purchase these at our farm stand or order them using our  mail order form .

Satsuma Mandarins:  Easy to peel, sweet and juicy.  Very few seeds this year. 

Kiwi:  Fuzzy brown fruit with green interior and strawberry like flavor.  At this time they are firm and tart.

Navel Oranges:  Popular sweet, juicy and flavorful oranges.

Yellow Grapefruit:   Flavorful and juicy.  Sweet tart with a wonderfully bitter background.

Honey 🍯 from bees 🐝 at Otow Orchard. Bee pollen from bees 🐝 at Otow Orchard.

⚘ Calendula  Salve and Lip Balm 

Most bee boxes  are helping to pollinate almond orchards in the valley.

Walnuts:  English (limited supply)

Dehydrated mandarins.

 

 

Here is what we have from other producers:

Top O' the Hill Apiary in Granite Bay: Honey🍯. Top of the Hill Apiary also has bees wax 🐝.

La Bella Vito Farm in Loomis will bring us fresh🥚 eggs from pastured 🐔🐔chickens when the chickens start to produce again. (Please call ahead.)

Pleasant Hill Farm in Newcastle (no spray):  Cara Cara oranges and Navel oranges

Mihara Farm in Newcastle:  Satsuma mandarins are sweet and easy to peel.

Lupi Farm in Granite Bay (no spray): Meyer Lemons: These are fragrant and tasty lemons.  They are a cross between a lemon and a mandarin orange.   They are favored because they are lower in acidity and  sweeter than the regular lemon.

Kijani Farm in Granite Bay  (organic practices):  Butternut squash.

Pruned pear tree.

Swollen buds ready to blossom.

SLOW SEASON HOURS

We are currently selling Hoshigaki, Oranges, Mandarins, Lemons, Kiwi, Honey, Salve, and Lip Balm.  See descriptions in previous entry. 

We have modified Tuesday, Wednesday and Thursday hours until more product is available in May. We maintain regular hours on Fri, Sat, and Sunday.

 

 SLOW SEASON HOURS

TUES, WED, TH:   11:30 TO 1:30

        FRI, SAT:        10:0 TO 6:00

               SUN:        11:00 TO 5:00

CLOSED ON MONDAYS

DRYING OUT

 

      After nearly a month of daily rain, California is happy to see the sun and get a chance to dry out a bit.  Our orchard is like a wet sponge and the water keeps dripping out of it.  We have puddles and rivulets. We are careful to drive on solid ground.   Cleaning up the downed eucalyptus trees is taking much of our time.  The horse stall that collapsed in the high winds last week will need to be cleaned up.  Fortunately, there was no horse to occupying the facility.  Sadly, a big branch on our one loquat tree  broke off in the high winds. 😢

     We have harvested the last of the mandarins.  Gradually we are finding grapefruit and oranges ready to come off the trees.  Lemons are still hanging on tight.  Our own produce is  low but we are helping a some local farmers sell their Meyer lemons, oranges and mandarins.

      Hoshigaki continues to be available for farm pick up and mail orders.   We are  still processing the last few and have stored the rest in the freezer.  They will keep for a year but will probably be all sold out by then.  You can come to the farm stand to buy hoshigaki or for mail orders you can print out the mail order form and send it to us with a check

     As our season slows down the attention of the orchard turns to planting and renewal.  Scion wood is being collected for several varieties of plums, apricots, persimmons, apples, and pears that we want to graft.  I have just ordered garden seeds.  We will  start to grow some of our favorite summer vegetables by seed in the hot house.  

      Since we have less variety to offer, we will be starting modified hours at the beginning of February.  Tu, Wed, Thurs:  11:30 to 1:30; Fri and Sat 10:00 to 6:00;  Sun: 11 to 5.  Closed on Mondays. Normally we keep these modified hours till sometime in May.  If you must come to the farm stand outside of these hours you are welcome to call me. (Chris:  916-300-0720). Often times we are at the farm stand or someplace on the farm.

Horse stall damaged by wind.

White ume  (Japanese plum) blossom.

Pink ume blossom.

 

 

 

 

 

REGULAR  SEASON HOURS:

 

TUESDAY THRU SATURDAY  10:00  TO  6:00

                            SUNDAY      11:00 TO 5:00

CLOSED ON MONDAYS

 Here is what we have at the Farm Stand from Otow Orchard:

Hoshigaki:  These are whole dried persimmons.  They were hand massages while they dried over a period of four to 8 weeks. Some are firm, others are soft and moist.  All are coated with naturally formed white persimmon sugar.  No sugar added and no preservatives used.  You may purchase these at our farm stand or order them using our  mail order form .

Satsuma Mandarins:  Easy to peel, sweet and juicy.  Very few seeds this year. 

Kiwi:  Fuzzy brown fruit with green interior and strawberry like flavor.  At this time they are firm and tart.

Honey 🍯 from bees 🐝 at Otow Orchard. Bee pollen from bees 🐝 at Otow Orchard.

⚘ Calendula  Salve and Lip Balm 

Walnuts:  English (limited supply)

Dehydrated mandarins.

 

Here is what we have from other producers:

Top O' the Hill Apiary in Granite Bay: Honey🍯. Top of the Hill Apiary also has bees wax 🐝.

La Bella Vito Farm in Loomis will bring us fresh🥚 eggs from pastured 🐔🐔chickens when the chickens start to produce again. (Please call ahead.)

Pleasant Hill Farm in Newcastle (no spray):  Cara Cara oranges and Navel oranges

Mihara Farm in Newcastle:  Satsuma mandarins are sweet and easy to peel.

Lupi Farm in Granite Bay (no spray): Meyer Lemons: These are fragrant and tasty lemons.  They are a cross between a lemon and a mandarin orange.   They are favored because they are lower in acidity and  sweeter than the regular lemon.

Kijani Farm in Granite Bay  (organic practices):  Butternut squash.

A BIG THANK YOU TO OUR CUSTOMERS

     It was  sort of a joke to say our farming was faith based.  Most of our crops were on the light side all of 2022.  We thought we might be looking at negative numbers for the year.  Now that we can look at the figures for the whole year, we see that we did make some money.  So a big thank you to all our faithful and wonderful customers 💑.  In all honesty,  it is you who make it possible for  us to continue farming.  So let the new year begin.  🌈  💝

 

       The days are getting longer.  Let's hope the chickens have taken note.  The egg farmer has not had enough eggs to sell for over 2 months, yet he continues to feed and care for those chickens. 🐔 He is a kind and considerate farmer.  Let's hope the chickens reward him for his care and consideration while they seemed to be taking a long winter vacation. Think eggs:  🥚🥚🥚🥚

 

        With an outlook of 10 days of on and off rain 🌦 we are happy and at the same time a little  worried.  Around the farm, we see water standing in big and small puddles and in other places we see rivulets making their way to the creek below our farm. We have captured water in buckets and barrels for washing tools and watering a few plants near the farm stand.  In the past, I only collected rain water in February or March.  But nowadays I can't know for sure that there will be rain in those months. Our farm pond is overflowing and we hope the rocks keep the erosion in control. In the eucalyptus grove near the creek, one tall old tree uprooted it self.  The attempt to move it out of the grove was abandoned when tractor tires immediately began to sink.  That task will have to wait till the ground stabilizes.

       We are sometimes confused by the weather mother nature has been handing out lately.  The loquat tree has bloomed for the second time since its 2022 crop was harvested in May 2022.  Every time it gets cold for a while then warms up, the tree thinks it is time to bloom.   I expect this will happen one or two more times before the normal harvest time in late May.

 

        The farm stand is still open with regular season hours.  We have a few very good items.  Satsuma mandarins, Asian pears, hoshigaki and honey.  Fuyu persimmons are out of season now.  The ones we have are very soft.  Some people like using them in smoothies, or on their cereal.  They can also be substituted for the soft hachiya persimmon if you want to use them in baking.

REGULAR  SEASON HOURS:

TUESDAY THRU SATURDAY  10:00  TO  6:00

                            SUNDAY      11:00 TO 5:00

CLOSED ON MONDAYS

 Here is what we have at the Farm Stand from Otow Orchard:

Hoshigaki:  These are whole dried persimmons.  They were hand massages while they dried over a period of four to 8 weeks. Some are firm, others are soft and moist.  All are coated with naturally formed white persimmon sugar.  No sugar added and no preservatives used.  You may purchase these at our farm stand or order them using our  mail order form .

Satsuma Mandarins:  Easy to peel, sweet and juicy.  Very few seeds this year. 

Kiwi:  Fuzzy brown fruit with green interior and strawberry like flavor.  At this time they are firm and tart.

Okusankichi Asian Pears:  Generally large crisp and juicy.  Refreshingly sweet. A good keeper for winter enjoyment.

Maru:  Brown fleshed persimmon.  Sweet if pollinated. Can be eaten hard or soft.  These are often partially sweet.

Vodka Persimmons:  These are Hyakume or Maru persimmons that did not pollinate.  We have sweetened them with vodka. They may be eaten firm or soft.

Hachiya: Sold out  😢

Gyombo: Sold out  😞

Fuyu persimmons: Only very soft ones are available.

Frozen persimmon pulp:  Sold out

Red pomegranates:  Deep red arils. (Limited supply.  Many cracked ones.)

Honey 🍯 from bees 🐝 at Otow Orchard. Bee pollen from bees 🐝 at Otow Orchard 

⚘ Calendula  Salve and Lip Balm 

Walnuts:  English (limited supply)

Dried fruit: jujube, fuyu persimmons, and figs.

 

Here is what we have from other producers:

Top O' the Hill Apiary in Granite Bay: Honey🍯. Top of the Hill Apiary also has bees wax 🐝.

La Bella Vito Farm in Loomis is bringing us fresh🥚 eggs from pastured 🐔🐔chickens (Limited supply. Please call ahead.)

Tudsbury Orchard  in Loomis:  Satsuma mandarins in the bag.

Lupi Farm in Granite Bay (no spray): Meyer Lemons: These are fragrant and tasty lemons.  They are a cross between a lemon and a mandarin orange.   They are favored because they are lower in acdidity and  sweeter than the regular lemon.

HOSHIGAKI UPDATE DEC.10, 2022

 

 

 

       We are now opening up hoshigaki sales to online orders. Please go to this link to get prices and an order form.

      

 

       As in previous years we encourage recipients to recover their hoshigaki on the day of delivery.  Hoshigaki  deteriorates with time and warm  temperatures.  If you need delivery in a specific time period, please indicate that request on the order form.

 

 

       Several grades of  Hoshigaki are available in the farm store for those customer able to visit the farm.  If you want more than 2 pounds, it is best to give us a call ahead of arriving.  (916) 791-1656 or send us an email the day before arriving.

 

REGULAR  SEASON HOURS:

TUESDAY THRU SATURDAY  10:00  TO  6:00

                            SUNDAY      11:00 TO 5:00

CLOSED ON MONDAYS

COLD WET DAYS

        Amazingly enough, we still have Fuyu  persimmons to sell.  We try to look for the hardest ones to sell since most people like them crisp.  I'll have to admit that we set many aside since we think they are starting lose their firmness.   We seemed to have enough Fuyu this season, but the astringent persimmons, hachiya and gyombo have sold out.  Many disappointed bakers.

     Most of the persimmons that we have been drying have come off the racks and are waiting in the freezer for us to finish processing. We are starting to sell early season hoshigaki at the farm stand. Currently there is no Mail Order Form online.

REGULAR  SEASON HOURS:

TUESDAY THRU SATURDAY  10:00  TO  6:00

                            SUNDAY      11:00 TO 5:00

CLOSED ON MONDAYS

 Here is what we have at the Farm Stand from Otow Orchard:

 Okusankichi Asian Pears:  Generally large crisp and juicy.  Refreshingly sweet. A good keeper for winter enjoyment.

Maru:  Brown fleshed persimmon.  Sweet if pollinated. Can be eaten hard or soft.  These are often partially sweet.

Nagamaru:  Brown fleshed persimmon.  Sweet if pollinated. Eaten hard or soft. These may be partially sweet but get sweeter if eaten when soft.

Vodka Persimmons:  These are Hyakume persimmons that did not pollinate.  We have sweetened them with vodka. They may be eaten firm or soft.

Hachiya: Sold out  😢

Gyombo: Sold out  😞

Fuyu persimmons:  Crisp and sweet. Eaten fresh like an apple or sliced into salads.

Frozen persimmon pulp:  Sold out

Red pomegranates:  Deep red arils. (Limited supply.  Many cracked ones.)

Honey 🍯 from bees 🐝 at Otow Orchard. Bee pollen from bees 🐝 at Otow Orchard 

⚘ Calendula  Salve and Lip Balm 

Butternut Squash:  Pinkish beige shell yields a neck of solid flesh and a small seed cavity. Smooth, sweet flesh can be baked, steamed, or roasted.  Can be added to soup, stir fry, stews.

Hot peppers🌶:

         Buena Mulata hot peppers.

         Jalapenos

         Aji Amarillos:  Peruvian chili peppers

         Fish

Tomatillos:  green tomato like vegetable often used in green salsa.

Walnuts:  English (limited supply)

Dried jujube

 

Here is what we have from other producers:

Sunnyslope Farm in Granite Bay,Conventionally Grown: Granny Smith apples. 🍏 Sweet tart eaten out of hand or for baking and cooking.  Known for keeping their shape when cooked and maintaining a white color when sliced.

Top O' the Hill Apiary in Granite Bay: Honey🍯. Top of the Hill Apiary also has bees wax 🐝.

La Bella Vito Farm in Loomis is bringing us fresh🥚 eggs from pastured 🐔🐔chickens (Limited supply. Please call ahead.)

Pleasant Hill Farm in Newcastle:  Red Mandarins. 
The peel on these mandarins are a little deeper in color with a reddish glow.  They are juicy and a little less acidic than the regular Satsuma mandarin.

 Pleasant Hill Farm in Newcastle:  Satsuma Mandarins.  Yellow peel, juicy, flavorful and sweet.

Lupi Farm in Granite Bay (no spray):  Quince:  Yellow ancient fruit in the pear/apple family.  Seldom eaten raw.  It is hard and needs to be cooked and sweetener added.  It is very fragrant and high in pectin.  Used to make jelly, quince paste, quince candy (Dulce  de Membrillo).  It can be added to apple sauce or cranberry sauce for flavor.  Great with pork dishes or pork stew.

PERSIMMON TIME

      Suddenly there are trees with brilliant foliage announcing the autumn season.  It happened suddenly last week.  We had some 40 degree mornings and then 30 degree mornings.   The trees reacted to this by changing from summer green leaves to fall orange, yellow, red and purple.

      Persimmons are filling our farm stand. Most popular are the Fuyu persimmons.  These are eaten hard like an apple and are always sweet. Hachiya and Gyombo are also popular.  People come looking for those soft moist sweet gems that they can just slurp out of their skin.  Many are looking for these soft varieties to bake moist cookies, puddings and breads.  Also popular is topping oatmeal, smoothies, yogurt or ice cream with a juicy Hachiya or Gyombo.

      Maru and Nagamaru, brown fleshed persimmons are available. When flowers bloom in the spring, bees come to pollinate the persimmon flowers.  Pollination allows seeds to form and  those seeds influence the flesh to turn brown and sweet.  Unfortunately, some flowers do not get fully pollinated so those persimmons are partially sweet or not sweet at all.  When we look at the mature fruit we make an educated guess as to the sweetness of the fruit. We are not always right.  Maru and Nagamaru, brown fleshed persimmons are available.

      A third type of persimmon is the vodka treated persimmon.  This type of persimmon is just like the Maru and Nagamaru but often is not pollinated and therefore astringent. We treat these persimmon with a few drops of vodka.  Magically, the vodka sweetens the fruit so it is edible.

Trimming the sepal of hoshigaki.

 

       Our hoshigaki process is continuing and we should know the results around Thanksgiving. Possibly we will opt to cut these early pieces into strips if they don't meet our standards.  Please be aware that the process has not finished and the quality will change as the season proceeds but this season has had many challenges.  The hachiya crop was light throughout the area and our attempt to fill that shortage may not offer results that  meet our expectations.  At this time there is NO mail order form online.  If we have enough 

product to offer mail order we will put a link  here on the "What's New" section of our web site.

      In addition to persimmons we have Asian Pears. Other producers brought us quince, kiwi and apples.

       Just arrived, Red Mandarins from Pleasant Hill Farm in Newcastle. The peel on these mandarins are a little deeper in color with a reddish glow.  They are juicy and a little less acidic than the regular Satsuma mandarin.

       There is still a selection of winter squash, tomatillos, kale and chilis.

 

REGULAR  SEASON HOURS:

TUESDAY THRU SATURDAY  10:00  TO  6:00

                            SUNDAY      11:00 TO 5:00

CLOSED ON MONDAYS

 Here is what we have at the Farm Stand from Otow Orchard:

 Okusankichi Asian Pears:  Generally large crisp and juicy.  Refreshingly sweet. A good keeper for winter enjoyment.

Maru:  Brown fleshed persimmon.  Sweet if pollinated. Can be eaten hard or soft.  These are often partially sweet.

Nagamaru:  Brown fleshed persimmon.  Sweet if pollinated. Eaten hard or soft. These may be partially sweet but get sweeter if eaten when soft.

Vodka Persimmons:  These are Hyakume persimmons that did not pollinate.  We have sweetened them with vodka. They may be eaten firm or soft.

Hachiya: Must be soft to be sweet. Eaten out of hand or used in baking. Mild distinct persimmon flavor.

Gyombo:  Must be soft to be sweet.  Similar to Hachiya with a different flavor, sweeter and more liquid.

Fuyu:  Crisp and sweet. Eaten fresh like an apple or sliced into salads.

Frozen persimmon pulp.

Honey 🍯 from bees 🐝 at Otow Orchard. Bee pollen from bees 🐝 at Otow Orchard 

⚘ Calendula  Salve and Lip Balm 

Winter squash:

         Kabocha:  Green shell with thick, sweet, nutty, dry flesh. Traditional Japanese pumpkin. Often steamed with soy sauce, broth and mirin.

         Butternut:  Pinkish beige shell yields a neck of solid flesh and a small seed cavity. Smooth, sweet flesh can be baked, steamed, or roasted.  Can be added to soup, stir fry, stews.

Hot peppers🌶:

         Buena Mulata hot peppers.

         Jalapenos

         Aji Amarillos:  Peruvian chili peppers

         Fish 

         Habaneros

Tomatillos:  green tomato like vegetable often used in green salsa.

Walnuts:  English (limited supply)

 

Here is what we have from other producers:

Sunnyslope Farm in Granite Bay,Conventionally Grown: Granny Smith apples. 🍏 Sweet tart eaten out of hand or for baking and cooking.  Known for keeping their shape when cooked and maintaining a white color when sliced.

WoodRose Country Gardens in Granite Bay (organic practices): Spaghetti squash.

Kijani Farm in Granite Bay (organic practices):  Fresh Swiss chard, 🥬 kale.

Top O' the Hill Apiary in Granite Bay: Honey🍯. Top of the Hill Apiary also has bees wax 🐝.

La Bella Vito Farm in Loomis is bringing us fresh🥚 eggs from pastured 🐔🐔chickens (limited supply).

Mihara Farm in Lincoln, conventionally grown:  Kiwi: 🥝 Green fleshed and sweet.

Pleasant Hill Farm in Newcastle:  Red Mandarins. 
The peel on these mandarins are a little deeper in color with a reddish glow.  They are juicy and a little less acidic than the regular Satsuma mandarin.

Lupi Farm in Granite Bay (no spray):  Quince:  Yellow ancient fruit in the pear/apple family.  Seldom eaten raw.  It is hard and needs to be cooked and sweetener added.  It is very fragrant and high in pectin.  Used to make jelly, quince paste, quince candy (Dulce  de Membrillo).  It can be added to apple sauce or cranberry sauce for flavor.  Great with pork dishes or pork stew.

 

PERSIMMON SEASON

Please note: Shortened hours for Sunday Nov. 6.  11 AM to 3 PM.      

        Persimmon season is starting.  The crop is light this year, so we expect the season will  be short.  The Maru and Nagamaru, brown fleshed persimmons are now in season.  If these were pollinated in the spring, seeds will form.  The seeds will influence the flesh to become brown and sweet.  We look at the shape and color of the mature fruit and make a GUESS as to its sweetness.  Many times only half the fruit is sweet.  Sometimes our guess is off target.  Hyakume are also beginning to mature.  They are similar to the other brown fleshed persimmons but the flesh is more a "sprinkled cinnamon" in color.  When we think they will be mostly puckery, we treat them with vodka to sweeten them.

       Fuyu persimmons are perhaps the most popular.  No guessing for this variety.  They are always sweet. They are also the last variety to mature.  The ones we are harvesting now are on the crisp yellow side.  In a week they will be getting deeper in color and sweeter but eventually go from crisp to a crunch. 

       We use Hachiya and Gyombo persimmons to make hoshigaki (Japanese dried persimmons). These persimmons are in short supply at our farm and other farms in the area this year.  Our hoshigaki production will be much smaller.  Thankfully we are able to buy some hachiya persimmons from other farmers.  Smaller and blemished fresh hachiya are available in the farm stand. A few are starting to get soft.

        In the past we took orders for hoshigaki.  With the shortage this year we can't possibly fill all requests.  We are asking people to call a day or two before coming to pick up hoshigaki.  We can then let you know if any is available for us to save for you.  Things may change so keep checking this page on our website.  If we have enough for mail order we will link this page to an order form.  There is no order form at this time.  Also due to the shortage of hachiya persimmons, the need to purchase persimmons to dry, and continuing farm expenses that we would like to cover, the price will definitely be much higher than in past years. It looks like we will need to limit the quantity of hoshigaki people can buy so that more people will get some. As farmers often do, we are hoping for a better crop next  year.

      Winter Squash of many descriptions is now available.  We have Butternut, Kabocha, and Black Futsu.  WoodRose Gardens is bringing us Spaghetti squash and occasionally a large green squash.  The gardens are putting out a last hurrah. We have chilies, tomatillos, long beans and okra.  WoodRose garden has tomatoes, squash, cucumbers, beans peppers, eggplant, chilies and herbs.  Kijani Farm brings us Kale and Chard.

 

REMINDER: SHORT HOURS FOR SUNDAY NOV. 6  11 AM TO 3 PM

 

REGULAR  SEASON HOURS:

TUESDAY THRU SATURDAY  10:00  TO  6:00

                            SUNDAY      11:00 TO 5:00

CLOSED ON MONDAYS

 Here is what we have at the Farm Stand from Otow Orchard:

Apples:

           Granny Smith:  🍏Sweet tart, green skinned apple. Retains shape when cooked or baked. Can also be enjoyed fresh.

Asian Pears: 

           Okusankichi:  Generally large crisp and juicy.  Refreshingly sweet. A good keeper for winter enjoyment.

Jujube:  About the size of a date, this Asian fruit starts off greenish yellow, smooth and crisp with the consistency of apple.  It is low acid and contains a date-like seed. As it matures it becomes sweeter and brown then wrinkled and soft.  It is enjoyed at all stages.  When dried it is often used in clear soup.

Brown Fleshed Persimmons:   Maru, Nagamaru (Chocolate), Hyakume

Hachiya: Must be soft to be sweet. Eaten out of hand or used in baking. Mild distinct persimmon flavor.

Gyombo:  Must be soft to be sweet.  Similar to Hachiya with a different flavor, sweeter and more liquid.

Fuyu:  Crisp and sweet. Eaten fresh like an apple or sliced into salads.

Frozen persimmon pulp.

Honey 🍯 from bees 🐝 at Otow Orchard. Bee pollen from bees 🐝 at Otow Orchard 

⚘ Calendula  Salve and Lip Balm 

Long beans:  long green beans, use like regular green beans. These are tender and cook quickly. (limited supply)

Winter squash:

         Kabocha:  Green shell with thick, sweet, nutty, dry flesh. Traditional Japanese pumpkin. Often steamed with soy sauce, broth and mirin.

         Black Futsu:  The black bumpy shell turns orange when mature.  Sweet flesh with fruity background.  Can be roasted, steamed, baked, fried and even made into pie.

         Butternut:  Pinkish beige shell yields a neck of solid flesh and a small seed cavity. Smooth, sweet flesh can be baked, steamed, or roasted.  Can be added to soup, stir fry, stews.

Hot peppers🌶:

         Buena Mulata hot peppers.

         Jalapenos

         Aji Amarillos:  Peruvian chili peppers

         Shishito:  Japanese chili peppers that may or may not be hot.

         Fish

Tomatillos:  green tomato like vegetable often used in green salsa.

Okra:  Little green slimy vegetable. Great when fried with cornmeal.

 

Here is what we have from other producers:

Sunnyslope Farm in Granite Bay,Conventionally Grown: Granny Smith apples. 🍏 Sweet tart eaten out of hand or for baking and cooking.  Known for keeping their shape when cooked and maintaining a white color when sliced.

WoodRose Country Gardens in Granite Bay: (organic practices)  Sun-dried San Marzano tomatoes, Sweet cherry peppers, 🌶Jalapenos, Serrano, and Poblano chilies. Greek oregano 🌿🌿, rosemary, thyme, and basil.  Winter squash:  Spaghetti squash, and Delicata squash.
Short supply of:  summer squash, cucumbers, Armenian cucumbers, eggplant, bell peppers,  🍅 slicing tomatoes, cherry tomatoes.

Kijani Farm in Granite Bay:(organic practices)  Fresh Swiss chard, 🥬 kale, and cherry tomatoes on the vine.

Top O' the Hill Apiary in Granite Bay: Honey🍯. Top of the Hill Apiary also has bees wax 🐝.

La Bella Vito Farm in Loomis is bringing us fresh🥚 eggs from pastured 🐔🐔chickens (limited supply).

Mihara Farm in Lincoln, conventionally grown:  Kiwi: 🥝 Green fleshed and sweet.

Lupi Farm in Granite Bay (no spray):  Quince:  Yellow ancient fruit in the pear/apple family.  Seldom eaten raw.  It is hard and needs to be cooked and sweetener added.  It is very fragrant and high in pectin.  Used to make jelly, quince paste, quince candy (Dulce  de Membrillo).  It can be added to apple sauce or cranberry sauce for flavor.  Great with pork dishes or pork stew.

TRANSITION

      For the first time in my life, I have no living parent.   Time to transition.  My mother, Helen Otow, passed away August 1, 2022.  So far I have not met anyone who can remember a time when she was not here.  After all she lived 106 years.  Many have met her.  Many wonder how she lived so long.  I'm not sure but I do know she ate 3 good meals a day with chocolate and sweets in between.  She was up and down the back steps 10 to  20 times a day and never got tired of looking for something to actively do.  True, she ate lots of fruits and vegetables, much of it grown on our farm. The farm did not give up spraying till 2006.  You can read her obituary at:   www.dignitymemorial.com      A slide show of her with her Kawano relatives and a few friends will be available for a short time at :  
   https://www.packetsmiter.com/HelenOtow.mp4

       Time for the orchard to also transition.  The peach trees are empty, the plum trees are empty, and the grape vines are empty. Tomatoes are struggling with the heat, then the rain, and now the shorter days.  Our summer vegetables are just barely producing.  But, the farm stand is filling with apples and Asian pears.  We are getting a few jujube and brown fleshed persimmons.  Listed below are the products we currently have.

 

The persimmon crop is light this year.  The freeze in April that affected peach, plum, apricot, and pluot production also froze half the persimmons, apples and pomegranates.   We are starting to get some brown fleshed persimmons.  Fuyu is about 3 weeks away.  We will be drying most of the hachiya persimmons and predict only the small, deformed and ripe hachiya will be for sale in the farm stand. The bigger and better hachiya will be used for our own hoshigaki process.  Hoshigaki production will be very small and sales will be limited.  People wanting fresh hachiya need to scout their neighborhoods for persimmons and find a kind way to ask for them.

REGULAR  SEASON HOURS:

TUESDAY THRU SATURDAY  10:00  TO  6:00

                            SUNDAY      11:00 TO 5:00

CLOSED ON MONDAYS

 Here is what we have at the Farm Stand from Otow Orchard:

Apples:

           Granny Smith:  🍏Sweet tart, green skinned apple. Retains shape when cooked or baked. Can also be enjoyed fresh.

           Reinette Simerenko : Sweet tart,🍏 green skinned apple. Good flavor reminiscent of a cider apple.

           Fuji:  Green skinned, sweet, crisp apple. Great for fresh eating.

Asian Pears:

           20th Century:  Yellow skinned, fresh, crisp and juicy.  Very refreshing and sweet.

           New Century:  This yellow pear is very sweet, juicy and crisp.  

           Yoi:   Sweet brown Asian pear.

           Shinko:  Sweet brown Asian pear.  Good crunch and juicy.

           Yali:  Pear-shaped 🍐 yellow Asian pear.  It is sweet and crisp.

Jujube:  About the size of a date, this Asian fruit starts off greenish yellow, smooth and crisp with the consistency of apple.  It is low acid and contains a date-like seed. As it matures it becomes sweeter and brown then wrinkled and soft.  It is enjoyed at all stages.

Quince:  An ancient fruit, seldom eaten raw.  Used for jelly and candy. Contains a lot of pectin.  When cooked it becomes pinkish.  Can be stewed to make a sauce that goes great with pork dishes.

Immature persimmons.

Brown Fleshed Persimmons:   Maru, Nagamaru (Chocolate), Coffee Cake (Limited supply).

Hachiya:  frozen persimmon pulp.

Honey 🍯 from bees 🐝 at Otow Orchard. Bee pollen from bees 🐝 at Otow Orchard 

⚘ Calendula  Salve and Lip Balm 

Japanese Eggplant:  small tender eggplant. Great for stir-fry or making pickles.  (limited supply)

Tomatoes : 🍅Slicing, Salad, and cherry (limited supply).

Asian cucumbers:  🥒Crisp and flavorful. Seedless and burpless.  Many people are enjoying eating them out of hand.  Just wash and take a bite (limited supply).

Long beans:  long green beans, use like regular green beans. These are tender and cook quickly. (limited supply)

Winter squash:

         Red Kuri:  Deep orange shell with thick, sweet, dry flesh. great for baking, stews, roasting, side dish, or dessert.

         Kabocha:  Green shell with thick, sweet, nutty, dry flesh. Traditional Japanese pumpkin. Often steamed with soy sauce, broth and mirin.

         Delicata:  Yellow and green striped shell.   Unlike other winter squash, delicata have thin skin.  Sweet, delicate flavor, easy to prepare.

         Black Futsu:  The black bumpy shell turns orange when mature.  Sweet flesh with fruity background.  Can be roasted, steamed, baked, fried and even made into pie.

         Butternut:  Pinkish beige shell yields a neck of solid flesh and a small seed cavity. Smooth, sweet flesh can be baked, steamed, or roasted.  Can be added to soup, stir fry, stews.

Hot peppers🌶:

         Buena Mulata hot peppers.

         Jalapenos

         Aji Amarillos:  Peruvian chili peppers

         Shishito:  Japanese chili peppers that may or may not be hot.

         Fish

Tomatillos:  green tomato like vegetable often used in green salsa.

Okra:  Little green slimy vegetable. Great when fried with cornmeal.

 

Here is what we have from other producers:

Sunnyslope Farm in Granite Bay,Conventionally Grown:  Mutsu Apples:  Green apples with sweet tart flesh. Fresh eating or cooking.  Also called Crispin.

WoodRose Country Gardens in Granite Bay: (organic practices) Red, white and purple potatoes, Sun-dried San Marzano tomatoes, Sweet cherry peppers, 🌶Jalapenos, Serrano, Poblano chilies. Greek oregano 🌿🌿, rosemary, thyme, and basil.  Winter squash:  Spaghetti squash, Butternut squash, Delicata squash.  If you are lucky you might snag one of her melons: Ambrosia or watermelon. 
Short supply of:  🧅,  garlic, summer squash, cucumbers, Armenian cucumbers, eggplant, bell peppers.  Slicing tomatoes, San Marzano tomatoes (Roma type), cherry tomatoes.

Kijani Farm in Granite Bay:(organic practices)  Fresh Swiss chard, kale,and cherry tomatoes on the vine.

Top O' the Hill Apiary in Granite Bay: Honey🍯. Top of the Hill Apiary also has bees wax 🐝.

La Bella Vito Farm in Loomis is bringing us fresh🥚 eggs from pastured 🐔🐔chickens (limited supply).