At last, we are getting more sunny days. The vegetable plant starts are enjoying more days in the sun. This year they grew slowly and need to play catch up from being cooped up in the hothouse for so long. We have big plans for this week. Hoping to put a few vegetable plants in the ground and test the orchard irrigation in preparation for the dry months ahead.
In the orchard I see apple and pear blossoms surrounded by their tender green leaves. The peach and plum trees have now set fruit and I can find tiny green plums and tiny fuzzy gray peaches. We are holding our breath and hoping we will escape a late frost or hail storm.
Lemons and grapefruit are now in season. Customers are discovering the tender, juicy and tasty late season Marsh white grapefruit. They are great for fresh eating and juicing. The sour Eureka lemons are full of juice and lemon flavor. 3 teaspoons added to my apple pie brought out lots of flavor.
We added a bright splash of flavor to our Easter dinner table, fresh lemonade. 1/2 cup sugar dissolved in 1 cup of water (microwaved) then cooled. Squeeze 1 cup lemon juice (about 4 lemons). Combine the sugar mixture, lemon juice and 2 cups cold water. Stir well and garnish with 3 fresh mint leaves.
April 1 to May 17 modified weekday hours are listed below. Please take note.
Tu, Wed, and Thur: 11:30 am to 1:30 pm
(916) 300-0720
Here's what we have in the farm stand from Otow Orchard:
Hoshigaki, hand dried persimmons
Eureka Lemons
Marsh white grapefruit (yellow flesh)
Kiwi
Dried figs
Calendula Salve and Lip Balm
Herbs: mint, rosemary, oregano
This is what we have from other producers:
Cara Cara oranges from Pleasant Hill Farm
Rio Red Grapefruit from Stony Point (organic certified)
Jams from The Good Stuff
Winter vegetables from BarlyOats Farm
Honey from Top O' The Hill Apiary
Bee pollen from Top O' The Hill Apiary
Honey from Nastase Honey Farm
Eggs from Two Feather Farm