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).

TOO MUCH HEAT

      Last time I complained about the heat affecting peaches.  Little did I know the heat that would be presented to us this week would be so much more intense. Peaches are still being harvested.  We have been cautioning customers to eat these end-of-season peaches before they are soft and juicy.  They have a tendency to get mushy. We are currently harvesting Late Alamar, Summerset, and Fairtime freestone peaches.

     We have Mutsu apples from Sunnyslope farm, (conventional practices).  The Mutsu are also  called Crispin.  They are good for fresh eating, salads, baking and making sauce.  They are juicy, sweet,  and crisp.

     Soon we will be having jujube.  These little gems are mostly  still green.  We are starting to see a few brown ones on the trees.  This ancient fruit is sweet and crisp like an apple but not as juicy.  Many people seek them for their health benefits.  Most of us just enjoy snacking on them.

    The heat had a profound effect on our tomatoes.  Production slowed down. Many were damaged by the intense sun we have been having. WoodRose Garden continues to bring us a few tomatoes every day.  She has many green tomatoes on her vines and just a few red ones. Be patient.

  

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

Casselman plums:  Yellow fleshed, crisp,sweet and juicy.  Great flavor.

Yellow freestone peaches: 🍑

              Summerset:  Best tasting late season peach.  Sweet, juicy and great flavor.

             Fairtime:  Sweet and juicy with a little tang.  Good flavor.

             Late Alamar:  Good flavor, sweet tart

Asian Pears:

           Hosui:  early season brown Asian pear.  Very sweet.

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

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

           Yoi:   Sweet brown Asian pear.  Caramal flavor.

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

Bartlett pear:  🍐This European pear is soft and juicy when turning yellow.

Figs:  

            Brown Turkey:  brown skin with sweet pink flesh.

            Panache:   Often called Tiger Stripe.  Large fruit has green skin and pink flesh.  Very sweet.

            Black Mission :  Most common variety and well loved for its sweetness and texture.

Hachiya:  frozen persimmon pulp.

Grapes 🍇:

           Thompson seedless:  Small yellow seedless grapes. Sweet and juicy.

           Red Purlett:  Lavendar red skin and sweet seedless berries.

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.

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.

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:  Trazee peaches: Sweet/tart, juicy yellow freestone. (limited supply).

WoodRose Country Gardens in Granite Bay: (organic practices) Red, white and purple potatoes, 🧅,  garlic, summer squash, cucumbers, Armenian cucumbers, green beans, lettuce, eggplant, bell peppers, sweet cherry peppers, 🌶Jalapenos, Serrano, Slicing tomatoes, San Marzano tomatoes (Roma type), cherry tomatoes, 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.

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

Lupi Farm in Granite Bay:  No spray production. Black Mission figs.

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).

PEACHES AND PEARS

       Sadly, peach trees are nearly empty.  There are a few varieties still hanging on but the load is light.  With the hot temperatures some of the peaches are likely to bake on the tree. Their texture becomes a little like peach pie. Hope you were fortunate to get some peaches this summer.  Now it is time for the peach trees to prepare for their 2023 crop and get some rest.    

       We would also like to get some rest but we can't tell the fruit to stop maturing.  So, as peach season fades away, fall crops are starting to come in.  A few bartlett pears are fading green and changing from their hard crunch to a soft smooth sweet texture. European pears are out numbered by the Asian pears.  We are now harvesting 5 varieties: Hosui, 20th Century, Yoi, Shinko and New Century.  Normally we would be starting to have apples but it looks like the crop is light this year.  Apples were intentionally planted in colder parts of the orchard since they can withstand colder temperatures. Unfortunately the freeze we had in April was too cold for them. A few apple trees planted in other parts of the orchard did survive.  That same freeze damaged peaches, plums and persimmons.  We are harvesting 3 varieties of figs:  Brown turkey, Black Mission, and Panache and two varieties of grapes:  Red Purlett and Thompson seedless.

      Summer vegetables are pushing on with cucumbers, squash, okra, tomatoes, beans, tomatillos, and chilis. WoodRose Country Garden is bringing  ambrosia melons, watermelon and lettuce.  Kijani Farm has several varieties of fresh kale and Rainbow chard.

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

Casselman plums:  Yellow fleshed, crisp,sweet and juicy.  Great flavor.

Yellow freestone peaches: 🍑

               Summerset:  Best tasting late season peach.  Sweet, juicy and great flavor.

                Fairtime:  Sweet and juicy with a little tang.  Good flavor.

Cling peaches:

           Bowen:  This is a cling peach with firm sweet texture.  The firm flesh clings to the seed.  You must carve the flesh off the seed or just eat it out of hand.

Asian Pears:

           Hosui:  early season brown Asian pear.  Very sweet.

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

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

           Yoi:   Sweet brown Asian pear.  Caramal flavor.

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

Bartlett pear:  This European pear is soft and juicy when turning yellow.

Figs:  

            Brown Turkey:  brown skin with sweet pink flesh.

            Panache:   Often called Tiger Stripe.  Large fruit has green skin and pink flesh.  Very sweet.

            Black Mission :  Most common variety and well loved for its sweetness and texture.

Hachiya:  frozen persimmon pulp.

Grapes:

           Thompson seedless:  Small yellow seedless grapes. Sweet and juicy.

           Red Purlett:  Lavendar red skin and sweet seedless berries.

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

⚘ Calendula  Salve and Lip Balm 

Summer Squash:  Zucchini, Yellow squash   

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

Tomatoes : 🍅Slicing, Salad, and cherry

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

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

Hot peppers:

         Buena Mulata hot peppers.

         Jalapenos

         Aji Amarillos:  Peruvian chili peppers

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

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

Okra:  Little green slimy vegetable.

 

Here is what we have from other producers:

 Sunnyslope Farm in Granite Bay,Conventionally Grown:  O'Henry peaches: Sweet juicy yellow freestone. (limited supply).

WoodRose Country Gardens in Granite Bay: (organic practices) Red, white and purple potatoes, 🧅, Shallots, garlic, summer squash, lemon cucumbers, cucumbers, Armenian cucumbers, green beans, lettuce, eggplant, bell peppers, 🌶Jalapenos, Serrano, Slicing tomatoes, San Marzano tomatoes (Roma type), cherry tomatoes, Greek oregano, rosemary, thyme, and basil.  If you are lucky you might snag one of her melons: Ambrosia or watermelon.

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

Lupi Farm in Granite Bay:  No spray production. Black Mission figs.

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.

AUGUST HARVEST

      Peach harvest is not  done yet.  We have a few more varieties to harvest. We may have peaches till the end of August.  Keep checking this web site for updates.  Currently we have freestone peaches: Fay Elberta, 49er, Rio Oso Gem, and Paradise.  It is also the season for cling peaches, the ones that stick to the pit.

      Santa Rosa plums are now  finished till next year. Other plums available are Laroda, Cassi, Casselman and Kelsey.

       Although it is just the beginning of August, we are transitioning into pome fruit.  This means time for apples, pears and Asian pears.  Currently we are selling early Asian pears and a few Gala apples.

        Time to eat your vegetables.  The tomato vines at WoodRose Country Garden are full of tasty red juicy tomatoes.  We are getting a fresh supply of tomatoes daily.  WoodRose also has an abundant supply of San Marzano, a sought after paste tomato for cooking and making sauces.  These are available by the box through preorder.  Let us know.  Squash of several shapes, colors and sizes are available as well as cucumbers, beans, cherry tomatoes, chilies, eggplant, okra, peppers, kale and chard.

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

Plums:

           Laroda:  Yellow-fleshed, soft, sweet plums with great flavor. 

           Kelsey:  Green skin, yellow sweet flesh.  Enjoyed firm or with some give to the flesh.

            Cassie:  Yellow fleshed plum with firm, crisp flesh. Sweet tart flavor.

            Casselman:  Yellow fleshed, crisp,sweet and juicy.

Yellow freestone peaches: 🍑

           49er peach:  Skin with smooth red blush. Yellow, with sweet juicy flesh

           Fay Elberta:  Sweet juicy freestone peach with melting flesh.

           Rio Oso Gem:  Sweet juicy freestone peach.  Great flavor. (limited suply)

White freestone peaches:  (limited supply) 

           Paradise  (limited supply)

           Opale (limited supply)

Cling peaches:

           Bowen:  This is a cling peach with firm sweet texture.  The firm flesh clings to the seed.  You must carve the flesh off the seed or just eat it out of hand.

Asian Pears:

           Kosui: early season yellow Asian pear.

           Hosui:  early season brown Asian pear.  Very sweet.

Figs:  The second harvest  of figs is starting.  We have a few Black Mission and Penache figs (limited supply).

Hachiya:  frozen persimmon pulp.

Gala apples:  Sweet, crisp apple with a red blush.  (limited supply) 

Grapes:

          Kyoho: Deep purple seeded grapes.  Sweet and juicy with Concord-like flavor.

           Thompson seedless:  Small yellow seedless grapes. Sweet and juicy.

Wild blackberries:  Fantastic blackberry flavor from these little wild berries.  Juicy and sweet with small seeds.  The season is short, so don't delay.

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

⚘ Calendula  Lip Balm 

Summer Squash:  Zucchini, Yellow squash   

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

Garlic :  fresh and fragrant.

Tomatoes 🍅(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.

Yellow wax beans: Use like green beans (limited supply).

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

Buena Mulata hot peppers.

 

Here is what we have from other producers:

 Sunnyslope Farm in Granite Bay,Conventionally Grown:  Elberta peaches: Sweet juicy yellow freestone.

WoodRose Country Gardens in Granite Bay: (organic practices) Red, white and purple potatoes, white bulb onions 🧅, Shallots, garlic, summer squash, lemon cucumbers, cucumbers, Armenian cucumbers, green beans, bell peppers, 🌶 Anaheim peppers, Banana peppers, Jalapenos, Slicing tomatoes, San Marzano tomatoes (Roma type), cherry tomatoes, Greek oregano, rosemary, thyme, and basil.  If you are lucky you might snag one of her melons: Ambrosia or watermelon.

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

Lupi Farm in Granite Bay:  No spray production.  Satsuma Plums:  These tiny gems have sweet jelly-like red flesh when ripe.

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.

TOMATOES AND WILD BLACKBERRIES HAVE ARRIVED

 How quickly the summer is progressing here at the orchard.  End of season peaches are starting to show some color.  Currently we are harvesting Gene Elberta, Fay Elberta, Delight, 49er and Bowen.    The white peaches will take a short break before the late white varieties begin.  Meanwhile, Sunnyslope Farm is bring us Suncrest peaches. These are sweet, juicy, flavorful peaches with characteristic red tinged flesh. 

Not many plums this year but we do have several varieties:  Santa Rosa, Laroda, Mariposa and Cassie. Lupi Farm is bringing Satsuma plums.  There are also Dapple Dandy Pluots available.

From our gardens and with the help of local farmers, we have a good selection of fresh vegetables all grown with organic practices in mind.  We are also trying to protect the grapes from the birds and rodents.  Wish us luck. See the list below for products.

In addition to the harvest, the orchard team is working to make the property fire resistant.  They are cleaning up brush and dry grass, but with drip irrigation, the orchard floor is tinder-dry, and with a little breeze, could go up in flames in a heartbeat.  Reminder: NO SMOKING on the property.  We are still finding discarded cigarette butts on the ground. 

Thank you for your support and helping to keep us safe.

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

Plums:

          Santa Rosa: Dark red purple skin over yellow flesh.  These are an all time favorite for their sweet tart burst of flavor and fragrance.

           Laroda:  Yellow-fleshed, sweet-tart plums with great flavor. 

           Mariposa:  Sweet red fleshed plum.

           Cassie:  Yellow fleshed plum with firm, crisp flesh. Sweet tart flavor.

Pluots:  Dapple Dandy:  greenish brown pink skin over pinkish orange flesh. Has a plum-apricot flavor from its parent fruits.

Valencia oranges:  These are great for juicing or just eating (limited supply).

Eureka lemons 🍋 these are sour (limited supply)

Yellow freestone peaches: 🍑

          Gene Elberta:  Yellow flesh, sweet and juicy. Great for eating out of hand and baking or canning.

           49er peach:  Skin with smooth red blush. Yellow, with sweet juicy flesh

           Delight:  A large yellow freestone peach.  Very juicy and sweet.

           Fay Elberta:  Sweet juicy freestone peach with melting flesh.

White freestone peaches:  (limited supply) 

           Sugar Lady:  Sweet and delicate. Can be eaten firm or soft.

           Babcock:  Heirloom peach variety. Delicate, sweet and juicy (limited supply).

           Silver Logan:  Sweet and juicy with a hint of tartness.

Cling peaches:

           Bowen:  This is a cling peach with firm sweet texture.  The firm flesh clings to the seed.  You must carve the flesh off the seed or just eat it out of hand.

Hachiya:  frozen persimmon pulp 

Gravenstein Apples:  Early season apples. Crisp, tangy and sweet. Great for cooking, baking, and drying (limited supply).

Wild blackberries:  Fantastic blackberry flavor from these little wild berries.  Juicy and sweet with small seeds.  The season is short, so don't delay.

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

⚘ Calendula  Lip Balm 

Summer Squash:  Zucchini, Yellow squash   

Japanese Eggplant:  small tender eggplant. Great for stir-fry or making pickles.

Garlic :  fresh and fragrant.

Tomatoes 🍅(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.

Yellow wax beans: Use like green beans (limited supply).

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

Buena Mulata hot peppers.

 

Here is what we have from other producers:

SunnyslopeFarm, Conventionally Grown in Granite Bay. 🍑 Suncrest yellow and red fleshed, freestone peaches.  These are big, juicy, sweet, and flavorful.  Very popular at our farmstand.  These peaches are the star of the novel "Epitaph to a Peach" by David Mas Masumoto.

WoodRose Country Gardens in Granite Bay: (organic practices) Red, white and purple potatoes, white bulb onions 🧅, Shallots, garlic, summer squash, lemon cucumbers, cucumbers, Armenian cucumbers, green beans, bell peppers, 🌶 Anaheim peppers, Banana peppers, Jalapenos, Slicing tomatoes, San Marzano tomatoes (Roma type), cherry tomatoes, Greek oregano, rosemary, thyme, and basil.  We are also getting nectarines from WoodRose Garden.

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

Lupi Farm in Granite Bay:  No spray production.  Satsuma Plums:  These tiny gems have sweet jelly-like red flesh when ripe.

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.