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).