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.