Monday, December 19, 2016

Closing 2016 Hoshigaki Mail Orders

We are now closing hoshigaki mail orders for the 2016 season because our supply of hoshigaki is almost all sold out.  However, if you are able to visit our fruit stand, we still have limited amounts of hoshigaki for sale.

Look for the 2017 order form on our website this coming September. It's always best to get orders in as soon as possible, since the amount we are able to make each year fluctuates.  Making hoshigaki is very weather dependent.  The amount of fruit the trees produce varies as well as the weather conditions that help or hinder the drying process.

For sale now at our fruit stand we have ripe hachiya persimmons, softening maru (chocolate) persimmons, Satusuma mandarins, okusankichi Asian pears, kiwi, pecans, walnuts, The Good Stuff Jam and persimmon cookbooks.  

Wednesday, December 14, 2016

Hoshigaki Orders Open Again

We are again accepting new orders for hoshigaki (Japanese hand-dried persimmons).  If you would like to order hoshigaki through mail order, please send it in to us as soon as possible, since we know we have a very limited supply.

We will fill orders as soon as possible, but mail orders received after December 15th may not arrive in time for Christmas. If you're ordering hoshigaki as a Christmas gift, we recommend notifying the recipient of the order and letting them know that their gift should arrive soon.

Hoshigaki is also still for sale at our fruit stand in limited amounts. If you'd like to pick up more than a few pounds of hoshigaki at our fruit stand, please call us to reserve some.

Thursday, December 1, 2016

Hoshigaki Orders and Waiting List

Obaachan Massaging Persimmons
We are sorry to say that we can no longer take any new mail orders for this season's hoshigaki (Japanese hand-dried persimmon).  Our supply was smaller this season and we need to be sure we can fill the orders we have already received. The last few years of drought made it difficult for our trees to produce as much fruit as they used to. We hope that this year's rain will improve the health of our trees so they can produce more persimmons next fall.  If you'd like to be on the waiting list to mail order hoshigaki (in the event that we do have any left after filling all our orders), please email us to let us know. 

At our fruit stand, we are still selling limited amounts of grade A hoshigaki.  Grade A is soft hoshigaki, but not quite as soft as the premium grade that we send through mail order.   If you'd like to order more than a few pounds of grade A hoshigaki to pick up at our fruit stand, please call us to reserve some. You can also call and ask to be on the waiting list for picking up premium grade hoshigaki at the fruit stand (if we do have a supply left after filling orders). 

Friday, November 25, 2016

Mandarins and Hoshigaki Orders

We now have Satsuma mandarins for sale at our fruit stand.  Satsuma Mandarins are sweet, juicy, easy to peel and usually seedless.  Last week we stopped peeling persimmons for drying to make hoshigaki (Japanese hand-dried persimmon).  We picked all of the hachiyas suitable for peeling, so what we have in the drying process now will constitute the rest of this year's supply.

If you'd like to order hoshigaki, please order as soon as you can because it looks like this year the supply will be limited.  You can order hoshigaki either through our mail order form or by calling to reserve hoshigaki to pick up at the fruit stand.

Here's what's at the Fruit Stand now:

  • Persimmons--Fuyu, Hachiya (soft), Maru (chocolate), Vodka-treated Hyakume, Hoshigaki (Japanese hand-dried persimmons)
  • Mandarins--Owari Satsuma variety
  • Asian pears--Okusankichi
  • Apples--Fuji, Granny Smith
  • Pomegranate-- White variety with sweet pink arils
  • Walnuts and Pecans
  • Winter squash--Butternut
  • Herbs--Basil, Oregano, Rosemary, Thyme, Lemon Balm
  • Bee products from bees at our orchard--raw honey, 100% beeswax candles
  • Jam--The Good Stuff jams made with fruit from our orchard
  • Eggs--Free-range local chicken eggs
  • Placer County Master Gardeners Calendars 
  • Perfectly Persimmon Cookbook by Jean Brine

Monday, October 31, 2016

Rainy Weather

The recent rains are good for the orchard, but difficult for drying hoshigaki (Japanese hand-dried persimmons).  We've still been trying to dry as many persimmons as possible lately though, despite the rainy weather. The dampness has slowed the drying process and all the inside rooms are full of racks of peeled persimmons.  We hope to get more of the hoshigaki out in the sun during this week. 

We're still peeling persimmons to start new hoshigaki because the persimmons are still hard enough to peel.  Sometime in the next few weeks  we'll need to stop peeling because the persimmons will either be mostly too ripe to dry well or the weather will be too cool or damp for them to dry well. Right now we're still taking orders for pick up at the fruit stand or mail order

Some of the first of this season's hoshigaki has finished so we have limited quantities for sale at our fruit stand. If you'd like to pick up more than a pound of hoshigaki at our fruit stand (when we have more available) it's a good idea to call ahead.  If you live within driving distance picking up an order at the fruit stand may be worthwhile economically.

There are lots of crisp fuyu persimmons at the fruit stand still.  We have fuyus for sale by the pound or by the bag.  Fuyus are sweet and ready to eat when they're hard.  We also have hachiya and gyombo persimmons,  which must be very soft to be sweet.  Other persimmons we have are maru (or chocolate persimmon) and hyakume (or cinnamon persimmon).  Maru and hyakume are pollination variant type persimmons, which means they're sweet and ready to eat hard if they're pollinated.  We also have vodka-treated hyakume, which is always sweet and ready to eat when hard, because of the vodka treatment.

Also at the fruit stand we have Granny Smith, Fuji, Reinette Simerenko and Pippen apples, white and red varieties of pomegranate, Shinko and Olympic Asian pears, walnuts, eggs, Good Stuff Jam, and two different persimmon cookbooks for sale. 

Thursday, October 13, 2016

More Fuyu

Fuyu Persimmons
We harvested a lot more fuyu persimmons from the orchard this week.  Now we have bags of fuyus available at the fruit stand.  Fuyu are the variety of persimmons that are sweet when hard like an apple, you don't need to wait for them to become soft to eat them.

The fruit stand also has hachiya persimmons that are soft and ripe.  Hachiyas are a variety  of persimmon that must be the texture of jello to eat fresh, then they are one of the sweetest varieties.  A hard, unripe hachiya has tannic acid will dry out your mouth. You can also still make orders to pick up hoshigaki (Japanese hand-dried persimmons) at our fruit stand, or order hoshigaki through mail order.

Recently, the website Cropmobster (Sacramento County Region) posted a resource alert about our orchard.  This website works as an online community exchange platform and social alert service for broadcasting food and agricultural needs and offers.  Cropmobster also posted an alert about reducing persimmon waste called, "Honor the Persimmon!  Let's Save & Share Them This Season".  There are useful resources about persimmons at the end of the post, too. 

Friday, October 7, 2016

2016 Mail Order Form--Hoshigaki Season Begins

This season's mail order form is now up on our website.  You can find the link to it here or look for it under the website's hoshigaki/persimmon tab.  To order hoshigaki (Japanese massaged hand-dried persimmons) through mail, please print out the form, fill it out and then mail it to us with a check for payment.  We are unable to take credit cards.

We started peeling persimmons this week to begin the hoshigaki drying process.  The drying process takes an average time of six weeks. Each persimmon fruit is hand-peeled, then strung together in a pair on a stick.  The sticks of strung persimmons are first placed on a rack in the sun to dry.  After the persimmons dry for a week or so, the sticks are moved inside to a more protected area.  Regular massaging happens throughout the weeks to help the hoshigaki dry evenly and remain a soft texture.  Towards the end of the drying process the hoshigaki naturally develop a light dusting of powdery sugar on their surface.

If you'd like to order hoshigaki by mail, we recommend that you send in your order as soon as possible.  Earliest orders ship out first and the drying season is weather-dependent.  Each season's supply is limited to what we can produce while persimmons are hard enough to peel and the weather is conducive to drying.  If you live close enough to pick up hoshigaki at our fruit stand, you can stop by or call us to place an order. 

Visitors to the fruit stand are welcome to look around and see the drying process.  You're also welcome to walk out in the orchard and take a tour on your own, but we're not a pick-your-own operation.  The fruit stand is open from 10-6 Tuesdays through Saturdays and from 10-5 Sundays.  Mondays we are closed. 

Saturday, October 1, 2016

Persimmons, Asian Pears and Apples

Okusankichi Asian Pear and the Old Tractor
We have a  lot of different fall fruits in season now.  We have harvested multiple varieties of Asian pear and apples as well as persimmons. Some fuyu persimmons have been picked, but not a major quantity yet.  Many of the hachiya persimmons on the trees are close to getting enough color to be peeled, so we expect to start drying persimmons for hoshigaki (Japanese hand-dried persimmons) within the next week. 

We are accepting mail orders for this season's hoshigaki, but the 2016 mail order form is not yet up on our website.  We expect to have it posted here soon. 

Here's a list of what's available at the fruit stand:
  • Asian pears--Shinko, Yoi
  • Persimmons--Fuyu, Hachiya (soft), Maru (chocolate), Nagamaru (chocolate)
  • European pears--D'Anjou, Comice
  • Apples--Granny Smith, Reinette Simirenko, Fuji, Pippin
  • Plums--Casselman
  • Pomegranate-- White variety with sweet pink arils
  • Quince
  • Jujube
  • Chestnuts
  • Vegetables--Tomatillos, Shishito peppers, Sweet Peppers, Jalape├▒os, Fish Peppers, eggplant
  • Winter squash--Kabocha, Black Futsu
  • Herbs--Basil, Oregano, Rosemary, Thyme, Lemon Balm
  • Bee products from bees at our orchard--raw honey, 100% beeswax candles
  • Jam--The Good Stuff jams made with fruit from our orchard
  • Eggs--Free-range local chicken eggs
  • Placer County Master Gardeners Calendars

Tuesday, September 13, 2016


Missing from this picture are peaches, pluots, apricots and tomatoes.  Peaches and tomatoes are slowing down.  Pluots and apricots have disappeared till next season. Bartlet pears and several varieties of Asian pears and apples are in the farm stand now.
Jujube are an ancient fruit eaten in many parts of the world for its health benefits.  Often referred to as Chinese Dates, or Red Dates, or Natsume.  They can be eaten yellow and crisp, brown and sweet or dried and added to clear soup.  Li jujube are mildly sweet and crisp.  They remind me of a dry, sweet, crisp apple.  If you have never tried one, please ask for a sample when you are in the farm stand.

Surprisingly we are also harvesting the first persimmons of the season.  Nagamaru (Chocolate) and Nishimura Wase (Coffee Cake) are both sweet and brown fleshed.  They can be eaten firm and crisp or more mature, softer and sweeter.

In the farm stand from Otow Orchard:
Peaches:  Late Alamar
Plums:  Casselman,  Elephant Heart
Asian Pears:  Yoi, Shinko, Yali,
European Pears:  Comice
Jujube:  Li
Pomegranate:  White
Persimmons:  Nagamaru (Chocolate), Nishimura Wase (Coffee Cake), a few Hachiya (soft)
Grapes:  Thompson Seedless, Kyoho
Vegetables:  Eggplant, cucumbers, okra, peppers, tomatillos, chili peppers, sweet peppers
Apples:  Red Delicious

In the farm stand from Pleasant Hill Farm:
Asian Pear:  Niitaka, Shinko

Other items:  Honey, Salve, Lip Balm, Good Stuff Jam, Eggs

See you at the farm stand.

Friday, August 19, 2016


      It may be the middle of August but the trees are transitioning into fall.  Asian Pears are starting to fill the farm stand.  We have two yellow varieties: 20th Century (Nijyuseiki) and New Century (Shinseiki).  The brown varieties are:  Hosui, Yoi, and Shinko.  All are crisp, juicy and sweet.  They vary in flavor and tenderness.  Refrigerate these for a refreshing treat.
     We will be harvesting the last 2 varieties of peaches in the next two weeks.  Supply will be limited so it might be best to call ahead.  Our peach season was a bit disappointing.  Not as juicy and flavorful as previous years.  Some were bitter, some were mushy.  As we reflect on our years of experience, we have to conclude that growing peaches is a challenge.  The farming practices, the weather, the irrigation water, the ground water, the nutrients, etc. all have an influence on the result.  As farmers, after the harvest is in and winter then spring arrive,  there is always hope for a great peach season the next time.
     We are harvesting our last variety of plums.  Casselman are flavorful, juicy and sweet with a little tang.  They still represent the taste of summer.
     We have increased our water use but trees are just asking for more.  The ground doesn't seem to retain much moisture and our excess water drainage system has never been drier.    The old swamp is dry and the surrounding eucalyptus trees are shedding limbs.  We are looking forward to cooler weather and moisture from the sky.

     Currently in the farm stand:
Peaches: limited supply of Late Alamer, Summerset, and Fairtime
Plums:  Kelsey, Casselman, Elephant Heart, Friar
Grapes:  Limited supply of Kyoho and Thompson Seedless
Figs:  Brown Turkey, black Mission, and Green
Citrus:  Valencia oranges
Asian Pears:  20th century, New Century, Hosui, Yoi, and Shinko
European Pears:  Bartlet
Vegetables:  Tomatoes, cherry tomatoes, summer squash, Asian cucumbers, lemon cucumbers, long beans, eggplant, tomatillos, hot and sweet peppers, basil, and okra.
Sunnyslope Farm is bringing us yellow freestone peaches
Pleasant Hill Farm is bringing us Friar plums and Hosui and Niitaka Asian pears
Other Items:  Good Stuff Jams, Honey, salve, eggs, hoshigaki strips and grade B hoshigaki

Orders for Sierra Foothill Producer Coop is due Sept 8th with delivery Sept 16.  Check out Meat Deliveries at the web site:  sinclairfamily  

Wednesday, August 3, 2016


Tomato season has finally arrived.  Many of you have been waiting for vine ripened, juicy tomatoes for your BLTs.  We have many types of tomatoes:  slicing, heirloom, paste, salad, and cherry.
Along with tomatoes the farm stand is full of juicy, sweet peaches, plums and pluots. Now is the time for canning or freezing this year's harvest to enjoy the rest of the year.
Currently in the farm stand we are selling:
Peaches:  Fay Elberta, 49er, Rio Oso Gem, and O'Henry
Plums:  Laroda, Friar, Eldorado, Kelsey, and Red Roy
Pluots:  Flavor King, Flavor Queen, and Dapple Dandy
Citrus: Valencia oranges
Asian Pears :  20th Century, and Hosui
Herbs:  Basil, rosemary, red shiso, mint, catnip, and lemon balm
Grapes: red
Vegetables: Tomatoes, Asian cucumbers, lemon cucumbers, summer squash, tomatillos, eggplant, and peppers
Other items:  honey, Good Stuff Jam, Calendula Salve, Hoshigaki

From other producers:
Sunnyslope Farm:  Elberta peaches, Candy Stripe pluots
Pleasant Hill Farm:  Friar plums, Cassie plums, Dapple Dandy pluots

See you at the farm stand.

Monday, July 25, 2016


Its time for Friar Plum Pie.  This easy to make pie is in season.  Find Friar plums and the recipe at our farm stand.
The Fay Elberta peach season has started, soon to be followed by O'Henry and Rio Oso Gem peaches.  We also have several varieties of plums and pluots. We still have wild blackberries for another week or so but this heat spell may contribute to the end of their season.
In the garden we are starting to get tomatoes.The gardens are also producing cherry tomatoes, lemon cucumbers, Japanese cucumbers, squash, peppers and eggplant.

At the Farm Stand we are selling:
Peaches:  Gene Elberta, Fay Elberta, 49er
Cling Peach:  Bowen
Plums:  Santa Rosa, Friar, Eldorado, Kelsey, Laroda
Pluots: Flavor King, Flavor Queen, Dapple Dandy
Berries:  Wild Blackberries
Nectarines: Fantasia
Vegetables:  Summer squash, Lemon cucumbers, Japanese cucumbers, eggplant, peppers, cherry tomatoes, tomatoes, tomatillos
Other items: Hoshigaki strips, Calendula Suave, Good Stuff Jam, local honey

From other local farms:
Sunnyslope Farm:  Suncrest peaches, Candy Stripe pluots,
Pleasant Hill Farm:  Friar plums, Dapple Dandy pluot
Lovejoy Farm:  Sweet onions, eggs

Tuesday, July 5, 2016


We have a few Red Haven peaches left then it's onto mid summer peach varieties.  These yellow and white freestone peaches are the gems of the summer.  We will be starting to harvest Gene Elberta, Suncrest, and Delight yellow peaches.  We are harvesting Nectar, Silver Logan and Sugar Lady white peaches.

Our peaches are delicious, yet they lack the blemish free look of those you see in the store.  It is the dilemma of not spraying for diseases and pests.  Our fruit is also on the small side due to our dependence on nutrition in the soil and not added chemical fertilizers which would stimulate growth.  Our crops escaped hail, frost, and intense wind damage so we have a good crop and are able to sustain our goal of donating fresh produce to the food bank twice a week.  Thank you to all our customers for being part of a bigger picture.

At the farm stand we are selling:
Yellow peaches:  Red Haven , Gene Elberta, Delight, and Suncrest
White peches:  Nectar, Sugar Lady, and Silver Logan
Plums:  Santa Rosa, Laroda, Black Amber, Frontier, Burgundy, Satsuma, and Eldorado
Pluots:  Dapple Dandy, Flavor King, and Flavor Queen
Berries:  Wild Blackberries
Nectarines:  Flavortop
Vegetables:  Summer squash, Zucchini, long beans, lemon cucumbers, Asian cucumbers, Japanese eggplants, and a few Shishito peppers, tomatillos, cherry tomatoes, and tomatoes.

Local farms are bring us:  Yellow and white peaches, Black Amber plums, Pink Grapefruit,

We also have local honey, calendula salve and lip balm, and Good Stuff Jam.

Please check our hours before coming.

Friday, June 24, 2016


Wild blackberries have arrived!  Ours are hand picked from wild blackberry bushes on our non- spray orchard.  Wild blackberries have the traditional flavor that you recognize as blackberry.  They are smaller than the cultivated thorn less berries but higher in flavor. Normally their season lasts for three to four weeks. They are great for snacking and adding to your peach crisp or pie.

We now have new varieties of plums coming in from the orchard. My new favorite is Burgandy, a small, sweet, red-fleshed plum.  Other red fleshed plums we have are Frontier and Satsuma.  We still have a good supply of flavorful, sweet and fragrant Santa Rosa plums.  Just coming in are the Laroda and Black Amber plums.

There are several varieties of yellow and white peaches in our farm stand so come check them out.

Guess what?  We seem to have a good supply of summer squash! They are firm, shinny, fresh and oh so tender.  We also have cucumbers, beans, eggplant, basil and a few peppers and tomatoes.

Don't forget to get a $1 off coupon for your next shopping trip when your purchase is over $10.  In celebration of the 4th of July,  we will double your valid Otow Orchard coupon on July 1, July 2, and July 3, 2016 so you can get $2 off your purchase of fruits and vegetables on these days.

We have recipes for Black Amber plum pie, peach crip, peach cobbler, overnight cucumber pickles, Parmesan summer squash casserole and more.

Currently selling in the farm stand:
Peaches:  Flavorcrest, Red Haven, Regina, Frost, June Pride, PF Lucky 13
White peaches:  Sugar Lady, Babcock, Nectar
Yellow fleshed plums:  Santa Rosa, Laroda, Black Amber
Red fleshed plums:  Satsuma, Frointier, Burgandy
Pluots:  Flavor Supreme, Flavor Queen, Dapple Dandy
Nectarines:  Firecracker, Jade
Berries:  Wild Blackberries
Apricots:  Blenheim
Figs:  Black Mission
Eureka lemons, our local honey,  Good Stuff Jams, Calendula Salve and lip balm
Herbs:  Basil, rosemary, shiso, oregano, mint and thyme
Vegetables:  green and yellow summer squash, Asian cucumbers, lemon cucumbers, green beans, yellow wax beans,  and a few Japanese eggplant, sweet peppers, tomatoes and sungold cherry tomatoes
Hoshigaki:  grade B, hoshigaki strips

From Sunnyslope Farm in Granite Bay:  Yellow peaches and Donut peaches
From Pleasant Hill Farm in Lincoln:  Santa Rosa and Black Amber plums

Friday, June 17, 2016

4th of July

Otow Orchard offers a $1 off coupon on purchases of $10 or more.  This coupon can be used on your next shopping trip to the orchard.

JULY 1, JULY 2, AND JULY 3, 2016

Bring your $1 off Otow Orchard coupon on July 1, July 2, or July 3, 2016  and we will give you $2 off your purchase of fruits and vegetables. (This offer excludes eggs, honey, plants, books, wood, lip balm, salve, and other non-produce items. Limit one coupon per shopping trip.  Must present coupon at time of purchase.  Not valid with other offers. Altered, copied or reproduced coupons will not be accepted.  Only original coupon will be accepted for this offer.  Coupon cannot be redeemed for cash.)

Buy fruits and vegetables for a healthy 4th of July celebration.

Monday, June 13, 2016


Santa Rosa plums and Flavorcrest peach
 SANTA ROSA PLUMS are the star of the show this week.  Sweet, juicy, tangy and high in flavor and fragrance.  Step into our farm stand to experience the natural aroma of an amazing plum.  Take a bite and you will know why it is the favorite of so many people.  While the supply lasts, whole trays (7 pounds or more) of Santa Rosa plums can be purchased at a discount.  Whole trays (7 pounds or more) of small Santa Rosas are further discounted for jam makers or people who don't mind the small size.
Meanwhile, the peaches are starting to show up. On the small side at this time but improving in the sweet, juicy and flavor areas.
Breakfast of Flavorcrest peach and Flavor Supreme pluot
Santa Rosa plums          Yellow freestone peaches       Flavor Supreme pluots    Hoshigaki strips     Red Beaut plums       Beauty plums       Blenheim apricots       Patterson apricots       Eureka lemons       Loquat       Figs
Vegetables:  Summer squash, beans, Japanese eggplant, cucumbers
Donut peaches          Yellow and white freestone peaches      Santa Rosa plums        Blenheim apricots              Grapefruit

Tuesday, June 7, 2016


Santa Rosa plums and Patterson apricots
Too much heat.  It's hard on us and hard on the trees.  It's one of the signs of summer along with peaches and plums.  We are now offering conventionally grown sweet and juicy Bon Jour peaches from Sunnyslope Farm. Bon Jour is a yellow freestone peach.
         We are starting to harvest Santa Rosa plums from our orchard.  These are known for their full flavor and fragrance. The slight tartness in the skin balances out the sweetness and flavor of this heirloom plum.  They are great for eating out of hand or making into jam.
Slowly our harvest of Red Haven, Regina, and Flavorcrest peaches is approaching.  And if we can exclude the birds and pests we will have some Jade white nectarines very soon.
We are now selling:
Red Beaut plums           Santa Rosa plums                 Loquat            Flavor Supreme pluots     zucchini
Eureka lemons       Blenheim apricots     Patterson apricots              peaches           hoshigaki strips    honey

Bon Jour peaches from Sunnyslope Farm
Yellow (white) grapefruit from Pleasant Hill Farm
Santa Rosa and Red Beaut plums from Pleasant Hill Farm
Eggs from Lovejoy Farm

Monday, May 30, 2016


Stone fruit seems early this year.  Maybe it is the weather or maybe its our efforts to hold back on water.  We are already harvesting apricots, peaches, plums, and pluots.

Santa Rosa plums are just around the corner.

Ladybug chrysalis (cocoon) on green tomato.

Zucchini plants look happy to give us our first squash of the season.  They are so fresh and easy to cook.  Other vegetables seem to be at least a month away.

At the Farm Stand we are now selling:
Springcrest, Maycrest, and Junecrest peaches              Eureka lemons
Red Beaut plums                                                         Yellow grapefruit
                               Blenheim and Patterson apricots                                   Honey
                               Flavor Supreme pluots                                                 Loquat
                               Hoshigaki strips

Wednesday, May 18, 2016


Salt curing for umeboshi.
Harvest is starting to come in, but we are still trying to modify irrigation to save water and labor.

If you are an ume fan, now is the time.  The window for processing ume is now open.  We have lots of conventionally grown ume.

Loquat and mulberries are being picked.  Peaches are coloring up. We are selling the first plums of the season and a limited supply of peaches.

Posted by Tosh

Comment by Chris:  In case you are wondering what to so with ume, there are great recipes for umeboshi, umeshu, and ume honey at the     website.

Friday, May 13, 2016



Spring is giving way to summer.  Yesterday we harvested the first loquat. 

In a week we will have a few plums, peaches and apricots.  The emphasis is on the word FEW.

At the farm stand we are currently selling honey, Good Stuff Jams, Hoshigaki, dried peaches, dried figs, lemons and grapefruit. From other orchards we are selling oranges, Red Beaut plums and ume.

Our hours are:  Tues. through Sat.    10 AM to 6 PM
                                            Sun.    10 AM  to 5 PM
                                            Closed on Mondays


It is going to be 90 degrees already.  Cherry Vinegar Fly wiped out our cherry crop.  If we are going to have any cherries in the future, we are going to have to bag every fruit.  Fruit is coloring up and birds are already pecking peaches.  Apricots are next.  Since we gave up spraying chemicals, there is a lot more life in the orchard, beneficials as well as pests.  From the farmer's standpoint the pests seem to be winning.
 Our ume harvest is finished. Loquat are next.

Every year there seems to be an introduction of a new pest or two.  As pests become resistant to every ag chemical the industry throws at them we will have to learn to eat wormy fruit.  It may gross us out but it may be our only alternative to starvation.  Pests are not going away.

See you at the orchard,  Tosh

Sunday, May 1, 2016

Regular Hours & Tomato Plant Sale

We're now back to our regular hours at the Fruit Stand.  We  will now be open from 10 o'clock to 6 o'clock, Tuesday through  Saturday, and on Sunday will be open from 10 to 5.  Mondays the Fruit Stand is closed. 

At the fruit stand now, we have navel oranges, lemons, grapefruit, hoshigaki (Japanese hand-dried persimmons), Good Stuff jam, local free-range eggs and tomato plants for sale.  The tomato plants are plants that started by seed ourselves. 

Friday, March 11, 2016

First Day Of Spring

 The Farm Stand will be closed for one day to recognize a significant day in the life of the owner.
Regular March April hours will resume on Tues, Mar. 22.
March and April Hours:
Tu, Wed, Th     11:30 to 1:30
Fri, Sat    10:00 to 6:00
Sun   10:00 to 5:00

Tuesday, March 1, 2016

During March and April our fruit stand hours change during the weekdays.

Here are our March and April hours:

Tues., Wed., Thurs.--11:30 am to 1:30 pm

Although these are our scheduled fruit stand hours, we are usually somewhere around the orchard.   Feel free to call and ask for another time to stop by if the limited times during the weekdays don't work for you.

At the fruit stand we now have:

  • Navel Oranges
  • Cara Cara Oranges
  • Meyer Lemons
  • Eureka Lemons
  • Yellow Grapefruit
  • Kiwi
  • Hoshigaki (Japanese Hand-dried Persimmons)
  • Eggs (from local pastured chickens)
  • Jam from The Good Stuff
Right now it's a nice time to come visit and take a walk in the orchard.  As you can see in the photo above, cherry trees are budding out, pink-flowered peach trees are blooming and the white-flowered plums and pluots are finishing their blossoming.

We've been busy out in the orchard altering the irrigation to try and water more efficiently.  This spring we're changing most of the orchard's drip irrigation from micro sprayers coming up from the ground to drippers that will hang from the trees.  Tosh has continued to take out unproductive  trees and we didn't plant any new trees this year.  The past few years' practice of removing trees without planting new ones has resulted in quite a few empty areas in the orchard.  We hope to be able to replant them if the severe drought ends.

Tuesday, February 2, 2016

Hoshigaki Now Only Available at the Fruit Stand

We are discontinuing mail orders for the season because our supply of hoshigaki (Japanese hand-dried persimmons) is running low.  Hoshigaki is now for sale only at our fruit stand.   We plan to have hoshigaki for sale at the fruit stand until this year's supply is finished.   At the beginning of October we'll have the new 2016 season mail order form up on our website for people to send in with orders for next year's hoshigaki.

Friday, January 22, 2016

Winter Update

We're happy there has been more rain this Fall and Winter.  The orchard is looking greener and less dusty, although the empty spots with no trees show the effects of the drought.  Look at the link here to see a photo of last January at this time to compare.  We hope the rains continue and the orchard can get a chance to recover this year.  Pruning, irrigation maintanance and garden prep work have been keeping us occupied outside.  On rainy days we try to package hoshigaki and do yearly cleaning and organizing.

Jam made from our Santa Rosa plums recently won an award at the 2016 Good Food Awards in San Francisco.  Janet, from The Good Stuff makes jam from local fruit in the Sacramento area, including some fruit from our orchard.  She won in the preserves catagory for her "Best Plum Jam" which was made from our Santa Rosas.

We are still taking mail orders for hoshigaki.  We'll continue sending out mail orders until this season's supply runs out or the weather  gets too warm. 

Here's what you'll find at the fruit stand now:

  • Hoshigaki (Japanese hand-dried persimmons)
  • Navel Oranges
  • Blood Oranges
  • Satsuma mandarins
  • Meyer Lemons
  • Kiwi
  • Quince
  • Local free-range Chicken Eggs, 
  • Jam from The Good Stuff (including "Best Plum Jam")
  • Persimmon cookbooks 
  • Firewood (by the bundle or truck full)

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