Monday, February 19, 2024

TIME FOR CITRUS


         Sweet tang.  Some of us crave it along with the intense flavors offered by the many varieties of citrus.  Citrus fruit are not just for fresh eating.  They are so important in flavoring our meals, and for making juices.  Let's not forget that citrus fruit can supply much needed Vitamin C for our wintertime health.  We will continue to have a variety of citrus fruit available for a couple of weeks.  When the oranges and mandarins are gone we should still have grapefruit and lemons.

         In addition to citrus fruit we are also harvesting Kiwi fruit.  There is also a good supply of hoshigaki.

        We have a supply of bare root fruit trees to put in the ground.  We will be planting plums, pluots, cherries, Asian pears and both yellow and white peaches.  These trees are available for some back yards.

        This is the quiet time of year for the orchard.  Only the citrus trees have fruit and leaves. The other trees are resting.  Soon the plums and pluots will start to bloom.  There will be patches of white blossoms in the orchard to mark their spots.  By mid March we should see the pink blossoms of peaches and nectarines.  If you plan to walk the orchard during bloom time, it is best to call first to find out what is blooming. This year seems different than previous years.

 

        On March 5th we will be starting our modified hours.  It will be our regular hours on Friday, Saturday, and Sunday.  Our Tuesday, Wednesday and Thursday hours will change to just 11:30 to 1:30.  And of course, Closed on Mondays as usual. We anticipate these hours for March, April and May.  If you need other times to visit, we will try to accommodate you.  We are often at the farm somewhere but not necessarily in the farm stand. You may call ahead at  (916) 300-0720. You will have to leave a message or text.


HOURS:

Tues through Sat  10:00 am to 6 pm 

Sunday  11:00 am 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. We began peeling persimmons in October.  We peeled the last persimmons at the beginning of December. The hoshigaki is available in the farm stand. You may drop in for on farm pick up.  Contact us for large on-farm pick-up orders. (916) 791-1656 or email at otowochard@yahoo.com. 
For mail orders please use our mail order form  for the 2023 season.

Yellow Grapefruit:  Sweet tart and a bit bitter. Very tasty.

Navel Oranges:  Sweet and Juicy.

Blood Oranges:  Sweet and juicy with dramatic red flesh. Good for fresh eating, juice, marmalade, or adding to salads or drinks.




Satsuma Mandarins:  Sweet, juicy, and easy to peel.  Very popular this time of year. Great flavor and an easy healthy snack. Can be added to desserts, salads, and drinks. Zest can be used to flavor sauces and marinades.

Clementine Mandarins:  Sweet and juicy. Easy to peel with delicate membrane.  They are more mild than oranges and make an easy healthy snack.  Can be added to salads and desserts.

Persimmons:

    Hachya : Frozen persimmon pulp.

Kiwi:  Fuzzy brown skin over  green flesh speckled with black seeds.

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

⚘ Calendula  Salve and Lip Balm:  Wonderfully thick salve for healing dry skin, bug bites and scrapes.

English Walnuts:  Shelled for you.


Here is what we have from other producers:

Kijani Farm
in Granite Bay, organic practices:

     Kabocha, Japanese winter squash (pumpkin).


Lupi Farm  in Granite Bay, no spray:  Meyer Lemons:  Tasty and flavorful lemons, low in acid.


Pleasant Hill Farm in Newcastle, no spray:

Navel oranges:  Sweet and juicy with great flavor. 

Cara Cara oranges:  These pink fleshed oranges are sweet and juicy with great flavor.

La Bella Vito Farm in Loomis is bringing us freshπŸ₯š eggs from pastured πŸ”πŸ”chickens.  Limited supply.

Preparing vegetable garden.

   

 

 

 

Wednesday, January 31, 2024

CITRUS SEASON AND HOSHIGAKI SPECIAL

         On our farm it is a time of renewal. Most trees are bare so we can see an unobstructed view of the orchard.  This view will change as the trees put on leaves.  But for now we see the rolling hills of our foothill orchard and the bare branch structures of our trees.  They are waiting for life to return to their limbs. A few trees have started to bloom. I wonder if we got enough chill hours (Temperatures below 45 degrees F.) this winter to push a robust growth.  A delayed and erratic bloom season is one of the responses to the warmer climate we are experiencing. We like it, but it is confusing to the trees which then can't react in their normal ways.

          We are having a Hoshigaki Valentine Special. For customers coming to the farm, we are offering discounts ranging from $1 to $6 per pound.  The greatest savings are for those who purchase 5 pounds or more.  Special sale will end February 15, 2024.

(I know it will be confusing.  The above offer is for hoshigaki picked up at the farm.  The offer described below is for orders sent in the mail.)

        We are offering a VALENTINE SPECIAL  at this time, good for hoshigaki mail orders received between Jan. 22 to Feb. 15, 2024.  

              Buy 3 pounds at $60 per pound and receive one pound free.

  Total order must be sent to a single address.  

Use the second page of the order form with the description "Valentine Special 2024"   $180. 

Each "VALENTINE SPECIAL"  must be sent to only one address.  Please call or email  if you need clarification. otoworchard@yahoo.com  or  (916) 791-1656.

We are now moving onto citrus season. With the cold weather citrus fruits can add to your intake of vitamin C.   We have mandarins, oranges, grapefruit, lemons and yuzu.

 


HOURS:

Tues through Sat  10:00 am to 6 pm 

Sunday  11:00 am 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. We began peeling persimmons in October.  We peeled the last persimmons at the beginning of December. The hoshigaki is available in the farm stand. You may drop in for on farm pick up.  Contact us for large on-farm pick-up orders. (916) 791-1656 or email at otowochard@yahoo.com. 
For mail orders please use our mail order form  for the 2023 season.  See Valentine Specials described above.

Apples

        Fuji: Known for being sweet juicy and always crisp.

Yellow Grapefruit:  Sweet tart and a bit bitter. Very tasty.

Navel Oranges:  Sweet and Juicy.

Blood Oranges:  Sweet and juicy with dramatic red flesh. Good for fresh eating, juice, marmalade, or adding to salads or drinks.




Satsuma Mandarins:  Sweet, juicy, and easy to peel.  Very popular this time of year. Great flavor and an easy healthy snack. Can be added to desserts, salads, and drinks. Zest can be used to flavor sauces and marinades.

Clementine Mandarins:  Sweet and juicy. Easy to peel with delicte membrane.  They are more mild than oranges and make an easy healthy snack.  Can be added to salads and desserts.

Asian Pears: 

    Okusankichi:  Large winter Asian pear.  It is a good keeper.  It is sweet with a hint of tartness.  Juicy and crisp.  Limited supply.

Persimmons:

    Hachiya:  Tall acorn-shaped persimmon.  It is astringent until soft and jelly-like. It becomes very sweet soft and delicate. Fresh eating right out of its skin or often used for baking cookies and pudding. Used for making hoshigaki.

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

⚘ Calendula  Salve and Lip Balm:  Wonderfully thick salve for healing dry skin, bug bites and scrapes.

English Walnuts:  In the shell.  You have to crack them.


Here is what we have from other producers:

Mihara Farm in Newcastle, CA, Conventional practices.  Satsuma mandarins. Sweet, juicy.

Kijani Farm
in Granite Bay, organic practices:

     Kabocha, Japanese winter squash (pumpkin).  Butternut winter squash

Stoney Point Farm, Organic certified, Loomis, CA: 

Oro Blanco Grapefruit:   Easy to peel white grapefruit. White flesh that is sweet or sweet-tart. Skin is greenish to yellow.

Yuzu:  Aromatic citrus fruit like a mandarin or lemon with uneven skin.  Valued for its fragrant zest (skin) and tart juice.  Much like lemon, yuzu is used to flavor sauces, dishes, teas and drinks.  Supply is limited.

Lupi Farm  in Granite Bay, no spray:  Meyer Lemons:  Tasty and flavorful lemons, low in acid.


  




Saturday, January 20, 2024

HOSHIGAKI FOR YOUR VALENTINE

2023 WAS A GOOD YEAR TO MAKE HOSHIGAKI. We are still processing them and our storage space is dwindling.  We are offering a VALENTINE SPECIAL  at this time, good for hoshigaki orders received between Jan. 22 to Feb. 15, 2024.  

              Buy 3 pounds at $60 per pound and receive one pound free.

  Total order must be sent to a single address.  

Use the second page of the order form with the description "Valentine Special 2024"   $180. 

Each "VALENTINE SPECIAL"  must be sent to only one address.  Please call or email  if you need clarification. otoworchard@yahoo.com  or  (916) 791-1656.




Sunday, January 7, 2024

A LITTLE MORE FUYU

Surprisingly we still have Fuyu persimmons to sell. We may get to the second week of January.  After that I expect the Fuyu to be mostly soft.  Soft Fuyu are sweeter and juicier than the standard ones, and peach-like in texture. Other persimmons we are likely to have for a while are Vodka, Hachiya and Gyombo.  Most of the persimmon trees are bare except for the chocolate varieties.  The fruit left on them are mostly astringent so we do not harvest them.  Eventually the birds come to clean up the fruit.  It's a tradition.

The Hoshigaki (Japanese hand dried persimmon) process is coming to a close.  There is still a half room full of them hanging and turning white.  Those that don't sell now will be sorted and placed in the freezer. We will be able to sell these through the spring and summer months.  Occasionally we will still have them in October when the cycle begins again. You can now come by to pick up hoshigaki at the farm stand.  If you are interested in more than three pounds it is advised that you give us a call first.  (916) 791-1656.  We are continuing to take new mail orders for hoshigaki.  Click here for mail order form. Please use the 2023 form since the persimmons were grown in the 2023 season on the farm.


This year, mandarins have an uncertain season.  Now you see them now you don't.  The first batch has sold out.  We are now getting mandarins from Mihara Farm in Newcastle.  They are sweet and juicy but on the small side.  

A new citrus variety we offer are Mandelo, from Stoney Point Orchard in Loomis, organic certified. Mandelo are a cross between a mandarin and a pomelo.  They are sweet and juicy even though they look like a grapefruit.

No Eureka lemons yet.  But we have Meyer lemons from Lupi farm in Granite Bay.  Meyer lemons are less tart than sour lemons and have a nice flavor and fragrance.  Their rind is often used for flavoring.


HOURS:

Tues through Sat  10:00 am to 6 pm 

Sunday  11:00 am to 5:00 pm

CLOSED ON MONDAYS 


Sunset after a stormy day. 1/6/24





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. We began peeling persimmons in October.  We peeled the last persimmons at the beginning of December. The hoshigaki is available in the farm stand. You may drop in for on farm pick up.  Contact us for large on-farm pick-up orders. (916) 791-1656 or email at otowochard@yahoo.com. 
For mail orders please use our mail order form  for the 2023 season.

Apples

        Fuji: Known for being sweet juicy and always crisp.

        Granny Smith:  A green sweet tart apple.  Popular pie apple.  Special characteristic is that it stays white after being cut, it does not turn brown after being cut.

        Pink Lady:  Crisp and juicy apple with fantastic balance of sweet and tartness.  The skin is a beautiful pinkish red. Refreshing and very flavorful.  Limited supply.

Asian Pears: 

    Okusankichi:  Large winter Asian pear.  It is a good keeper.  It is sweet with a hint of tartness.  Juicy and crisp. 

Persimmons:

    Hachiya:  Tall acorn-shaped persimmon.  It is astringent until soft and jelly-like. It becomes very sweet soft and delicate. Fresh eating right out of its skin or often used for baking cookies and pudding. Used for making hoshigaki.

    Gyombo:  Tall Acorn-shaped persimmon with grooves down the four sides of the fruit.  Like the Hachiya persimmon, it is astringent until soft and jelly-like.  It becomes very soft, juicy, and sweet.

    Fuyu:  Apple type persimmon. Can be eaten hard and crisp.  These are always sweet and a favorite among our customers and future customers. At this time they are becoming more orange-red and the flesh is tender, sweet and more juicy. Use for fresh eating.

    Hyakume,(Cinnamon):  This is another brown fleshed persimmon. Often referred to as cinnamon.  When pollinated, Hyakume will be naturally sweet.  When partially pollinated or when it has no pollination, Hyakume will be astringent.  We use the ones we think are mostly astringent to make Vodka persimmons. Persimmons treated with vodka are always sweet. Their flesh may be brown or yellow and may be eaten hard or soft.  At this time, only the Vodka persimmons are available.

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

⚘ Calendula  Salve and Lip Balm:  Wonderfully thick salve for healing dry skin, bug bites and scrapes.

English Walnuts:  In the shell.  You have to crack them.


Here is what we have from other producers:

Mihara Farm in Newcastle, CA, Conventional practices.  Satsuma mandarins. Sweet, juicy.

La Bella Vito Farm in Loomis is bringing us freshπŸ₯š eggs from pastured πŸ”πŸ”chickens.

Kijani Farm

in Granite Bay, organic practices:

     Kabocha, Japanese winter squash (pumpkin).  Butternut winter squash

Stoney Point Farm, Organic certified, Loomis, CA:  Mandelo: Citrus fruit.  Cross between mandarin and pomelo.  It is sweet and juicy and is the size of a grapefruit.  Limited supply.

Oro Blanco Grapefruit:   Easy to peel white grapefruit. White flesh that is sweet or sweet-tart. Skin is greenish to yellow.

Lupi Farm  in Granite Bay, no spray:  Meyer Lemons:  Tasty and flavorful lemons, low in acid.


 
Kneading nearly finished hoshigaki.

Wednesday, December 20, 2023

HAPPY HOLIDAYS

 

 

  

MERRY CHRISTMAS AND

HAPPY NEW YEAR


The year is quickly coming to an end. We will soon be welcoming 2024.

 

Here at the farm we are still selling 2023 crops.  Apples, Asian pears, and persimmons will make it to 2024 as will mandarins.

 

Mandarin production in Placer County is low this year.  Much of the crop is on the small side but the taste and flavor are  still  there.  We have sourced mandarins from Pleasant Hill  Orchard in Newcastle. 

 

The Hoshigaki process is starting to wind down.  We stopped peeling fresh persimmons a week ago.  Now we are tending the end stages. The weather has turned moist and cold.  This slows the process.  We may be at this for another month before all is safely in the freezer.  You can now come by to pick up hoshigaki at the farm stand.  If you are interested in more than two pounds it is advised that you give us a call first.  We are continuing to take new mail  orders for hoshigaki.



HOURS:

Tues through Sat  10:00 am to 6 pm 

Sunday  11:00 am 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. We began peeling persimmons in October.  The hoshigaki is available in the farm stand. You may contact us for on-farm pick-up orders. (916) 791-1656 or email at otowochard@yahoo.com.  For mail orders please use our mail order form . Mail order shipments have begun.  Today (Dec. 20), we are sending out orders received at the beginning of November.

Apples

        Fuji: Known for being sweet juicy and always crisp.

        Granny Smith:  A green sweet tart apple.  Popular pie apple.  Special characteristic is that it stays white after being cut, it does not turn brown after being cut.

        Pink Lady:  Crisp and juicy apple with fantastic balance of sweet and tartness.  The skin is a beautiful pinkish red. Refreshing and very flavorful.  Limited supply.

Asian Pears: 

    Okusankichi:  Large winter Asian pear.  It is a good keeper.  It is sweet with a hint of tartness.  Juicy and crisp. 

Persimmons:

    Hachiya:  Tall acorn-shaped persimmon.  It is astringent until soft and jelly-like. It becomes very sweet soft and delicate. Fresh eating right out of its skin or often used for baking cookies and pudding. Used for making hoshigaki.

    Gyombo:  Tall Acorn-shaped persimmon with grooves down the four sides of the fruit.  Like the Hachiya persimmon, it is astringent until soft and jelly-like.  It becomes very soft, juicy, and sweet.

    Fuyu:  Apple type persimmon. Can be eaten hard and crisp.  These are always sweet and a favorite among our customers and future customers. At this time of year they are hard and crisp.  Later in the season or if held for a period of time they will become more orange-red and the flesh will become tender and sweeter. Used for fresh eating and in salads. Currently being sold by the bag and the box.

    Maru, Chocolate, and Nagamaru:  These are the brown fleshed persimmons.  Back in April when the trees were in bloom, the bees were  buzzing.  If the flower was fully pollinated, seeds would form and give off ethylene gas  to make the flesh brown and sweet.  The problem arises when a flower is only partially pollinated and less than half of the seeds form.  This fruit will be only partially sweet.  It's always a risk.  We recommend cutting the fruit and eating only the brown, sweet flesh. Some varieties will sweeten as they soften.

    Hyakume,(Cinnamon):  This is another brown fleshed persimmon. Often referred to as cinnamon.  When pollinated, Hyakume will be naturally sweet.  When partially pollinated or when it has no pollination, Hyakume will be astringent.  We use the ones we think are mostly astringent to make Vodka persimmons. Persimmons treated with vodka are always sweet. Their flesh may be brown or yellow and may be eaten hard or soft.


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

⚘ Calendula  Salve and Lip Balm:  Wonderfully thick salve for healing dry skin, bug bites and scrapes. 

Chili Peppers:   Aji Amareto, Buena Mulata, Jalapenos, ---All limited supply.

 

 

Pomegranates:  Sweet White Pomegranates and tart red Wonderful Pomegranates. Limited supply.

English Walnuts:  In the shell.  You have to crack them.


Here is what we have from other producers:

Pleasant Hill Orchard  in Newcastle, CA, Conventional practices.  Satsume mandarins. Flavor is outstanding. Sweet, juicy and a hint of citrus tang.

Top O' the Hill Apiary in Granite Bay:   Bees wax 🐝.

La Bella Vito Farm in Loomis is bringing us freshπŸ₯š eggs from pastured πŸ”πŸ”chickens. Production is low.

Kijani Farm in Granite Bay, organic practices:

     Kabocha, Japanese winter squash (pumpkin).  Butternut winter squash

Stoney Point Farm, Organic certified, Loomis, CA:  Hachiya persimmons.

Lupi Farm  in Granite Bay, no spray:  Quince.

Sunday, December 17, 2023

 Sorry to report that the hoshigaki process has really slowed up with the cooler weather.  First of all, the harvest of the hachiya was about two weeks later than usual and now the cooler weather has prolonged the drying a couple of extra weeks.  If you were planning to give them as gifts at Christmas, you might want to give a card stating that a gift has been ordered and is forthcoming when finished.  Thank you, Tosh

Tuesday, December 5, 2023

APPLES, HOSHIGAKI, AND PERSIMMONS

Now that we've digested the turkey it's time to think about the next holiday season.  Food, gifts, music, dance, and story telling. Gatherings with family and friends.

I am looking forward to all of that but first there is a lot of work to be done.  We are again putting in late hours in the hoshigaki (dry persimmons) drying rooms at night.  It's all worth it when we give that hoshigaki its last massage and can feel its smooth, soft texture under a sugar coated surface.  It doesn't always feel that way, but we try.  Hoshigaki is available at the farm stand.  I am beginning to contact people who reserved premium hoshigaki.  We have begun to send out mail orders that we received in October.  We anticipate having an adequate supply.  People can continue to order.  Normally we are not able to peel fresh persimmons after Thanksgiving because the fruit is too ripe.  This year we are getting an extra week of peeling.  We will probably still be processing hoshigaki in January. You may contact us for on-farm pick-up orders by calling (916) 791-1656 or email at otoworchard@yahoo.com.  For mail orders please use our mail order form

 

There is still ample supply of Fuyu persimmons .  These are the ones that are always sweet and can be eaten hard or soft.  We also have a good supply of Hachiya and Gyombo persimmons.  These are on the firm side and will require you to wait for a week or two for them to soften.  While the chocolate persimmons are scarce this year we have a nice crop of cinnamon persimmons.  These are wonderfully crisp and sweet with  speckled brown flesh.  The cinnamon persimmons are also used to make Vodka persimmons.  We have a good supply of sweetened Vodka persimmons.

 

Many customers are looking for mandarins.  Production is low this year in Placer County.  We will contact other producers to see if there are any available. 


 

 

HOURS:

Tues through Sat  10:00 am to 6 pm 

Sunday  11:00 am 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. We began peeling persimmons in October.  The hoshigaki is available in the farm stand. You may contact us for on-farm pick-up orders. (916) 791-1656 or email at otowochard@yahoo.com.  For mail orders please use our mail order form . Mail order shipments do not usually begin until December.

Apples

        Fuji: Known for being sweet juicy and always crisp.

        Granny Smith:  A green sweet tart apple.  Popular pie apple.  Special characteristic is that it stays white after being cut, it does not turn brown after being cut.

        Pink Lady:  Crisp and juicy apple with fantastic balance of sweet and tartness.  The skin is a beautiful pinkish red. Refreshing and very flavorful.  Limited supply.

Asian Pears:  

    Shinko:  Large round pear with brown skin.  Very sweet, crisp, and juicy, a good keeper.  Limited supply.

    Okusankichi:  Large winter Asian pear.  It is a good keeper.  It is sweet with a hint of tartness.  Juicy and crisp. 

Persimmons:

    Hachiya:  Tall acorn-shaped persimmon.  It is astringent until soft and jelly-like. It becomes very sweet soft and delicate. Fresh eating right out of its skin or often used for baking cookies and pudding. Used for making hoshigaki.

    Gyombo:  Tall Acorn-shaped persimmon with grooves down the four sides of the fruit.  Like the Hachiya persimmon, it is astringent until soft and jelly-like.  It becomes very soft, juicy, and sweet.

    Fuyu:  Apple type persimmon. Can be eaten hard and crisp.  These are always sweet and a favorite among our customers and future customers. At this time of year they are hard and crisp.  Later in the season or if held for a period of time they will become more orange-red and the flesh will become tender and sweeter. Used for fresh eating and in salads. Currently being sold by the bag and the box.

    Maru, Chocolate, and Nagamaru:  These are the brown fleshed persimmons.  Back in April when the trees were in bloom, the bees were  buzzing.  If the flower was fully pollinated, seeds would form and give off ethylene gas  to make the flesh brown and sweet.  The problem arises when a flower is only partially pollinated and less than half of the seeds form.  This fruit will be only partially sweet.  It's always a risk.  We recommend cutting the fruit and eating only the brown, sweet flesh. Some varieties will sweeten as they soften.

    Hyakume,(Cinnamon):  This is another brown fleshed persimmon. Often referred to as cinnamon.  When pollinated, Hyakume will be naturally sweet.  When partially pollinated or when it has no pollination, Hyakume will be astringent.  We use the ones we think are mostly astringent to make Vodka persimmons. Persimmons treated with vodka are always sweet. Their flesh may be brown or yellow and may be eaten hard or soft.


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

⚘ Calendula  Salve and Lip Balm:  Wonderfully thick salve for healing dry skin, bug bites and scrapes. 

Chili Peppers:   Aji Amareto, Buena Mulata, Jalapenos, ---All limited supply.

Tomatillos:   These look like small green tomatoes in a paper shell.  They can be cooked or eaten raw. You can add them to salads or make them into green salsa.  

 Winter Squash:

    Red Kuri:  Known as a Japanese pumpkins.  These varieties have sweet, thick dry flesh. They can be steamed, baked, roasted, sauteed or added to soups and stews.

    Butternut Squash:    One of the most popular winter squashes because of its generous flesh.  The seeds are contained in the bulbous end and the neck is all flesh.   It has a sweet nutty flavor.  Is can be roasted, steamed, baked  and chopped into soups, stews, casseroles and curries.  Flavor can be savory or sweetened with syrup and butter.  

Quince:  This fruit is firm and seldom eaten raw.  It has a pleasing fragrance which can be preserved by making sauce, jams, jelly, adding it to  apple dishes, and pairing it with pork.  It is a great source for pectin.  Quince must be cooked and cored. It is famously used to make Quince sauce or Doulce de Membrillo, and Quince candy.  For Thanksgiving it is a tradition in our family to add quince to the cranberry sauce. Wow.

Pomegranates:  Sweet White Pomegranates and tart red Wonderful Pomegranates.

English Walnuts:  In the shell.  You have to crack them.


Here is what we have from other producers:

Top O' the Hill Apiary in Granite Bay:   Bees wax 🐝.

La Bella Vito Farm in Loomis is bringing us freshπŸ₯š eggs from pastured πŸ”πŸ”chickens. Production is low.

Kijani Farm in Granite Bay, organic practices:

     Kabocha, Japanese winter squash (pumpkin).  Butternut winter squash

Stoney Point Farm, Organic certified, Loomis, CA:  Hachiya persimmons.

Placer County Master Gardeners:   2024 Gardening Guide and Calendar.  Provides helpful hints throughout your gardening year.  Limited supply.

Lupi Farm  in Granite Bay, no spray:  Quince.

Monday, December 4, 2023

 Hey, this is Tosh.  Sorry if I missed you this fall at the farm stand.  My favorite activity is still driving the tractor.  If you get out to the orchard, take a walk out through the trees and geese.  Fall will be finished with the orchard soon.  Rain will help the leaves all drop and the birds will swoop in and clean up the fruit hanging on the trees.  

I've been working at the other end, down past the strawberry fields, moving compost, leaves that the landscaper cleans from the office complexes in town, and wood and chips brought by tree service operators.  Though, it was all for making compost, I am constantly retrieving debris and trash from the loads that are brought in.

Alert:  We have some nice redwood for woodworkers.  Come on down past the pond to check it all out.

Monday, November 13, 2023

FALL HARVEST

How quickly November is progressing.  Soon it will be Thanksgiving.  Time to gather with family and friends.

Tosh and I are now putting in our long days and nights making hoshigaki and organizing mail order requests.  The farm stand is closed on Mondays but I still find myself there tending the dried persimmons.   You may contact us for on-farm pick-up orders by calling (916) 791-1656 or email at otoworchard@yahoo.com.  For mail orders please use our mail order form.  Mail order shipments usually begin in December. 

The trees have noticed the change in night time temperatures.  Many of the persimmon trees are displaying vibrant orange, yellow, purple and red leaves. Nice time for a walk in the orchard.

 

 

 

Please note:  We will be closed on Thanksgiving Day.  Regular hours will resume  on Friday Nov. 24, 2023.




HOURS:

Tues through Sat  10:00 am to 6 pm 

Sunday  11:00 am 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. We began peeling persimmons in October.  The early hoshigaki is available. You may contact us for on-farm pick-up orders. (916) 791-1656 or email at otowochard@yahoo.com.  For mail orders please use our mail order form . Mail order shipments do not usually begin until December.

Apples

        Fuji: Known for being sweet juicy and always crisp.

        Reinete Simerenko:  a green sweet-tart apple with great flavor. I call it a cider apple.

        Granny Smith:  A green sweet tart apple.  Popular pie apple.  Special characteristic is that it stays white after being cut, it does not turn brown after being cut.

        Arkansas Black:  Amazingly deep red black apple. I call it the "Sleeping Beauty " apple.  Sweet and very firm.

European Pears:

        Comice :  Large, juicy, sweet pear when ripe.  Wait for the skin to turn slightly yellow. Similar to a Bartlett pear.

Asian Pears:  

    Shinko:  Large round pear with brown skin.  Very sweet, crisp, and juicy, a good keeper.

    Olympic: Large, dark brown, round Asian pear.  It has a good crunch and the flavor is intense. It is juicy and very sweet.  Can be used for pies and cobblers.

    Okusankichi:  Large winter Asian pear.  It is a good keeper.  It is sweet with a hint of tartness.  Juicy and crisp. 

Persimmons:

    Hachiya:  Tall acorn-shaped persimmon.  It is astringent until soft and jelly-like. It becomes very sweet soft and delicate. Fresh eating right out of its skin or often used for baking cookies and pudding. Used for making hoshigaki.

    Gyombo:  Tall Acorn-shaped persimmon with grooves down the four sides of the fruit.  Like the Hachiya persimmon, it is astringent until soft and jelly-like.  It becomes very soft, juicy, and sweet.

    Fuyu:  Apple type persimmon. Can be eaten hard and crisp.  These are always sweet and a favorite among our customers and future customers. At this time of year they are hard and crisp.  Later in the season or if held for a period of time they will become more orange-red and the flesh will become tender and sweeter. Used for fresh eating and in salads. Currently being sold by the bag and the box.

    Maru, Chocolate, and Nagamaru:  These are the brown fleshed persimmons.  Back in April when the trees were in bloom, the bees were  buzzing.  If the flower was fully pollinated, seeds would form and give off ethylene gas  to make the flesh brown and sweet.  The problem arises when a flower is only partially pollinated and less than half of the seeds form.  This fruit will be only partially sweet.  It's always a risk.  We recommend cutting the fruit and eating only the brown, sweet flesh. Some varieties will sweeten as they soften.

    Hyakume:  This is another brown fleshed persimmon. Often referred to as cinnamon.  When pollinated, Hyakume will be naturally sweet.  When partially pollinated or when it has no pollination, Hyakume will be astringent.  We use the one we think are mostly astringent to make Vodka persimmons. Persimmons treated with vodka are always sweet. Their flesh may be brown or yellow.


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

⚘ Calendula  Salve and Lip Balm:  Wonderfully thick salve for healing dry skin, bug bites and scrapes.  Currently out of stock.

 
Cherry Tomatoes:  We are still getting a few Sun Gold cherry tomatoes.  It won't be for long.   The days are getting too short and cold. Limited supply. 

Chili Peppers:   Aji Amareto, Buena Mulata, Jalapenos, ---All limited supply.

Tomatillos:   These look like small green tomatoes in a paper shell.  They can be cooked or eaten raw. You can add them to salads or make them into green salsa.

Sweet Peppers: Green, yellow and purple varieties.

Winter Squash:

    Red Kuri, Black Futsu:  Known as a Japanese pumpkins.  These varieties have sweet, thick dry flesh. They can be steamed, baked, roasted, sauteed or added to soups and stews.

    Butternut Squash:    One of the most popular winter squashes because of its generous flesh.  The seeds are contained in the bulbous end and the neck is all flesh.   It has a sweet nutty flavor.  Is can be roasted, steamed, baked  and chopped into soups, stews, casseroles and curries.  Flavor can be savory or sweetened with syrup and butter.  

Quince:  This fruit is firm and seldom eaten raw.  It has a pleasing fragrance which can be preserved by making sauce, jams, jelly, adding it to  apple dishes, and pairing it with pork.  It is a great source for pectin.  Quince must be cooked and cored. It is famously used to make Quince sauce or Doulce de Membrillo, and Quince candy.  For Thanksgiving it is a tradition in our family to add quince to the cranberry sauce. Wow.

Pomegranates:  Sweet White Pomegranates and tart red Wonderful Pomegranates.

English Walnuts:  In the shell.  You have to crack them.


Here is what we have from other producers:

WoodRose Country Garden  in Granite Bay, organic practices:

    Eggplant, beans, colorful bell peppers, garlic and arugula.

    Seasoning:  basil, rosemary, oregano, thyme, fresh garlic

    Cherry tomatoes.

    Winter squash:  Pink Banana Squash,

Top O' the Hill Apiary in Granite Bay:   Bees wax 🐝. 

Sunnyslope Farm Conventional practices, Garanite Bay, CA:  Fuji Apples.

La Bella Vito Farm in Loomis is bringing us freshπŸ₯š eggs from pastured πŸ”πŸ”chickens. Production is low.  As days get shorter the chickens go through molting. This is the process of loosing old feathers and regrowing new feathers.  During this period, egg laying decreases and chickens concentrate on storing nutrients for the next season.

Kijani Farm in Granite Bay, organic practices:

    Sweet 100 cherry tomatoes

     Kabocha, Japanese winter squash (pumpkin).  Butternut winter squash

Mihara Farm  conventional farming in Newcastle, CA:  Kiwi, Hachiya persimmons.

Stoney Point Farm, Organic certified, Loomis, CA:  Hachiya persimmons.

Placer County Master Gardeners:   2024 Gardening Guide and Calendar.  Provides helpful hints throughout your gardening year.

Lupi Farm  in Granite Bay, no spray:  Quince.



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