CHRISTMAS IS COMING

 The farm stand will be closed on Christmas Day.  Hope all of you will have time to enjoy the season. 🎅🤶  I am looking forward to it.

    Leaves have dropped from most of the trees.  We can see bare limbs and persimmon trees with left over fruit.  That fruit will soften and hungry birds and animals will come for a winter feast.  My grandfather, Kichitaro Kawano, said, "Always leave some for the birds."  On the trees are badly sun damaged, and small Hachiya persimmons.  Also there are many brown fleshed persimmons that might remain astringent till very soft.

    In the farm stand we still have a full palate of persimmons to offer.  The Fuyu are finishing their extra long harvest season this year.  The remaining ones are more sweet and juicy than earlier in the season.  They are also getting more soft and peach-like in texture. Some people are waiting for these softer Fuyu, others are missing the crisp yellow Fuyu.  We have Hachiya and Gyombo that need to soften to be enjoyed. Some are just starting to feel soft. They are taking their time.  Maru, the brown fleshed persimmon, is available.  For a special treat, many customers are buying the Vodka treated persimmons, which are very sweet and smooth.

    It is unusual to be peeling persimmons for hoshigaki in December.  This is an unusual year. On December 14th, we peeled our last ones (I think).   That means the tending of hoshigaki will go on till mid to late January.  The start of our season was slow and the finishing of product is delayed.  We are starting to ship out mail order preorders  and fill some orders to pick up at the farm.  It is still too early to know if we will have extra to fill any orders on the waiting list, but I am hopeful. Please keep an eye on this blog to get updates on hoshigaki.  Meanwhile I encourage people that want hoshigaki to ask to be placed on our waiting list. Email us at :  otoworchard@yahoo.com

 

REGULAR HOURS

Tues, Wed, Thurs, Fri, Sat: 10:00 am to 6:00 pm

            Sunday: 11:00 to 5:00

Closed on Mondays

Closed on Wed. Dec. 25 for Christmas.  

🎄   🎄  🎅🤶  🎄    🎄

Here is what we have at the Farm Stand from Otow Orchard.

Persimmon: 

Hachiya persimmon with a mind of its own.

    Hachiya:  Popular persimmon.  Until soft it is very astringent.  Hachiya are tall and pointed like an acorn.  These are often used in cookies, breads, and puddings.  Many people enjoy just eating them out of hand or pairing them with ice cream, smoothies, or oatmeal.  This is also the variety most commonly used to make hoshigaki (Japanese hand dried persimmons).   Frozen Hachiya persimmon pulp is also available.  

    Gyombo, (Giombo) :  Similar to Hachiya. These can not be eaten when hard.  They become soft and very sweet with time.  More liquid y but sweeter than Hachiya persimmons.  More mild flavor.

    Fuyu:  Very popular persimmon. They are always sweet and usually eaten hard like an apple.  Fuyu can also be sliced or added to salads.  As we go through the season they get bigger and sweeter and the skin goes from yellow to orange. This late in the season, they are getting soft and juicy with peach-like texture.

     Maru:  Sweet, round, brown fleshed persimmon. Can be eaten hard and crunchy or when it is softer and sweeter. Only when pollinated do they become brown and sweet.  We try to display only the sweet ones 😋but may occasionally miss.  😝. 

    Nagamaru, Tsurunoko, Chocolate:  Three names.  Sweet, dark brown fleshed persimmon.  It is orange skinned and a tall oblong shape.  Can be enjoyed hard or more soft.  Only when pollinated do they become brown and sweet.  We try to display only the sweet ones 😋but may occasionally miss.  😝. Whether pollinated or not, Nagamaru will be sweet when soft. (Limited supply.)

    Vodka persimmon:  A special treated persimmon.  These were astringent until treated with Vodka to make them sweet and smooth.  Many are enjoying these specialty persimmons. They can be eaten hard or soft and can be brown or yellow fleshed.

Pomegranates:

    White Pomegranates:  Light skinned with pink arils.  Sweet with small core.

    Red Wonderful Pomegranates:  Traditional pomegranates with sweet tart, deep red arils.

    Ambrosia Pomegranates: Pink skinned with pink arils.  Sweet tart arils. (Limited supply.)

 

Apples:

  Pink Lady:  Firm crisp apple with a beautiful pink to dark pink skin.  They are sweet tart with a fresh flavor. (Limited supply.)

Quince:  Firm yellow fruit, always tart, wonderfully aromatic.  Used for jam, jelly, candy, and sauce due to its high pectin content. Often added to stews.

Asian Pears:  Asian pears should be enjoyed while firm and crisp like an apple.

         Okusankichi:  Large brown Asian pear. Crisp and juicy.  This is a winter keeper and is not as sweet as the earlier varieties.  Very refreshing. Thick skin with course white flesh. Flavor improves with storage.

Hoshigaki :  These are whole dried persimmons.  They were hand massaged while they dried over a period of four to eight weeks.  Some are firm, others are soft and moist.  All are coated with naturally formed white persimmon sugar.  No sugar added and no preservatives used. We strive to make the best hoshigaki without any shortcuts.  This takes time and attention during the drying season.  A few hoshigaki are now available in the farm stand.  Contact us for large on-farm pick-up orders. (916) 791-1656 or email at otowochard@yahoo.com.  Mail orders have been suspended till we know that we can fill the orders we currently have.  To be placed on the waiting list please send email to us at :  otoworchard@yahoo.com

Winter Squash:

    Acorn: Green or orange skin with longitudinal ridges.  It has sweet yellow orange flesh inside.

Chili peppers: Aji Amarillos, Jalapeno, and Buena Mulata.

Local Honey 🍯 from bees 🐝 at Otow Orchard. Bee pollen from bees 🐝 at Otow Orchard. Honey is an easy, local, and practical gift idea.

⚘ Calendula  Salve and Lip Balm:  Wonderfully thick salve for healing dry skin, bug bites and scrapes. Currently unavailable.

Here is what we have from other producers:

Pleasant Hill Farm in Lincoln, no spray.

     Satsuma Mandarins:  Easy to peel, sweet mandarins from the foothills of Placer County.  You will find both the regular yellow orange skinned variety and the reddish orange skinned mandarins. The yellow ones are citrus y sweet/tart and full of juice.  The red ones are more mild with less tartness.

Tudsbury Orchard in Loomis.

    Satsuma Mandarins:  Easy to peel, sweet mandarins from the foothills of Placer County.  These are the traditional mandarins that are so popular from Placer County.   They are sweet/tart, juicy and refreshing.

Lupi Farm in Granite Bay, no spray:  Meyer Lemons:  These sought after lemons are less acidic than regular lemons. They have a thin peel often used for its fragrant zest.  Meyer are rounder than regular lemons with a dark yellow skin.

La Bella Vito Farm in Loomis is bringing us fresh🥚 eggs from pastured 🐔🐔chickens.  Limited supply.

Master Gardener's 2025 calendar:  This is a gardener's companion calendar.  It tells how to care for your garden and gives a timeline of suggested garden activities. (Limited Supply.)

 

The California Persimmon Recipe Book:  Introduction to basic persimmon knowledge followed by recipes for the different types of persimmons.

 

HOSHIGAKI UPDATE DEC. 4, 2024

To be sure we have enough hoshigaki to fill our current orders, we are temporarily halting hoshigaki orders.  You  may be placed on the waiting list. Please contact us by email:  otoworchard@yahoo.com.

 Please occasionally check this blog post on our website for updates on the status of our hoshigaki production.  

 

HAPPY THANKSGIVING

 Otow Orchard hours for Thanksgiving Day, Nov. 28, 2024

Shortened hours for just one day.

                Thurs. Nov 28:   Open 11:00 am   Closed  3:00 pm

 

🍑🍎🍏🍅🥒🍐

We love this time of year.  A time of remembering so many who have helped us have a successful year and business.  A big THANK YOU  to customers, workers, family and friends  who are faithful to support us through long hot summers and on cold and sometimes very wet days.  

💖 👫 👪 🙏 👷🚜

WE ARE THANKFUL FOR YOU.  HAVE A WONDERFUL DAY. 

Regular hours will resume on Friday Nov. 29, 2024. 

 

REGULAR HOURS

Tues, Wed, Thurs, Fri, Sat: 10:00 am to 6:00 pm

            Sunday: 11:00 to 5:00

Closed on Mondays

Here is what we have at the Farm Stand from Otow Orchard.

Persimmon: 

    Hachiya:  Popular persimmon.  Until soft it is very astringent.  Hachiya are tall and pointed like an acorn.  These are often used in cookies, breads, and puddings.  Many people enjoy just eating them out of hand or pairing them with ice cream, smoothies, or oatmeal.  This is also the variety most commonly used to make hoshigaki (Japanese hand dried persimmons).   Frozen Hachiya persimmon pulp is also available.  

    Gyombo, (Giombo) :  Similar to Hachiya. These can not be eaten when hard.  They become soft and very sweet with time.  More liquid y but sweeter than Hachiya persimmons.  More mild flavor.

    Fuyu:  Very popular persimmon. They are always sweet and usually eaten hard like an apple.  Fuyu can also be sliced or added to salads.  As we go through the season they get bigger and sweeter and the skin goes from yellow to orange.

     Maru:  Sweet, round, brown fleshed persimmon. Can be eaten hard and crunchy or when it is softer and sweeter. Only when pollinated do they become brown and sweet.  We try to display only the sweet ones 😋but may occasionally miss.  😝. 

    Nagamaru, Tsurunoko, Chocolate:  Three names.  Sweet, dark brown fleshed persimmon.  It is orange skinned and a tall oblong shape.  Can be enjoyed hard or more soft.  Only when pollinated do they become brown and sweet.  We try to display only the sweet ones 😋but may occasionally miss.  😝. Whether pollinated or not, Nagamaru will be sweet when soft. 

    Hyakume:  This persimmon is often referred to  as cinnamon due to its light coloration and speckles  in the flesh.  Tasty with nice sweet flavor.   Only when pollinated do they become brown and sweet.  We try to display only the sweet ones 😋but may occasionally miss.  😝.  The Hyakume that we suspect are more astringent are treated with vodka to make them sweet. 😋

Pomegranates:

    White Pomegranates:  Light skinned with pink arils.  Sweet with small core.

    Red Wonderful Pomegranates:  Traditional pomegranates with sweet tart, deep red arils.

    Ambrosia Pomegranates: Pink skinned with pink arils.  Sweet tart arils. (Limited supply.)

 

Apples:

    Granny Smith:  Light green skin over white flesh.  Sweet, tart, and crisp.  Great for cooking and baking.  It retains its shape.  Also enjoyed eaten out of hand. 

Quince:  Firm yellow fruit, always tart, wonderfully aromatic.  Used for jam, jelly, candy, and sauce due to its high pectin content. Often added to stews.

Asian Pears:  Asian pears should be enjoyed while firm and crisp like an apple.

        Shinko:  Firm, sweet and crisp pear.  Brown skin with outstanding flavor and floral fragrance. Eat out of hand or slice and add to salads.  Good for storage.

         Okusankichi:  Large brown Asian pear. Crisp and juicy.  This is a winter keeper and is not as sweet as the earlier varieties.  Very refreshing. Thick skin with course white flesh. Flavor improves with storage.

 

Hoshigaki :  These are whole dried persimmons.  They were hand massaged while they dried over a period of four to eight weeks.  Some are firm, others are soft and moist.  All are coated with naturally formed white persimmon sugar.  No sugar added and no preservatives used. We strive to make the best hoshigaki without any shortcuts.  This takes time and attention during the drying season. Early season hoshigaki is currently available in the farm stand.  Contact us for large on-farm pick-up orders. (916) 791-1656 or email at otowochard@yahoo.com.  For mail orders, click on the Hoshigaki/Persimmons tab at the top of this blog post to get the mail order form.

Winter Squash:

         Butternut:   One of the most popular winter squashes because of its generous flesh.  The seeds are contained in the bulbous end and the neck is all flesh.   It has a sweet nutty flavor.  It can be roasted, steamed, baked  and chopped into soups, stews, casseroles and curries.  Flavor a can be savory or sweetened with syrup and butter.  

    Acorn: Green or orange skin with longitudinal ridges.  It has sweet yellow orange flesh inside.

Chili peppers: Aji Amarillos, Jalapeno, and Buena Mulata.

    Tomatillos: Look like a green tomato in a papery husk.  Often used in salsa, sauces and soups. Can be sliced into salads.  (Limited supply.)

Local Honey 🍯 from bees 🐝 at Otow Orchard. Bee pollen from bees 🐝 at Otow Orchard. Honey is an easy, local, and practical gift idea.

⚘ Calendula  Salve and Lip Balm:  Wonderfully thick salve for healing dry skin, bug bites and scrapes.

Here is what we have from other producers:

Pleasant Hill Farm:  in Lincoln.

     Satsuma Mandarins:  Easy to peel, sweet mandarins from the foothills of Placer County.  You will find both the regular yellow orange skinned variety and the reddish orange skinned mandarins. The yellow ones are citrus y sweet/tarp full of juice.  The red ones are more mild with less tartness.

Sunnyslope Farm  in Granite Bay, conventional farming:

    Granny Smith Apples:  Light green skin over white flesh.  Sweet, tart, and crisp.  Great for cooking and baking.  It retains its shape when cooked. Also enjoyed eaten out of hand or added to salads.

WoodRose Country Garden
 in Granite Bay, organic practices:

        Arugula: spicy aromatic greens (Limited supply.)

        Sweet peppers:  Green, orange and purple skinned.

La Bella Vito Farm in Loomis is bringing us fresh🥚 eggs from pastured 🐔🐔chickens.  Limited supply.

Mihara Farm in Lincoln, conventional farming:

    Chestnuts 

 

 

 

 

Master Gardener's 2025 calendar:  This is a gardener's companion calendar.  It tells how to cared for your garden and gives a timeline of suggested garden activities. (Limited Supply.)

 

The California Persimmon Recipe Book:  Introduction to basic persimmon knowledge followed by recipes for the different types of persimmons.

 

COOL WEATHER

     We will be spending the next three weeks immersed in the process  of making hoshigaki, Japanese hand dried persimmons.  We are peeling 60 to 100 pounds of hachiya persimmons, 5 days a week.  After drying in the sun for a few days, the persimmons are getting ripe enough to gently knead and massage.  Every 3 to 5 days we try to break up the pulp and keep it smooth  and supple. This is challenging when there are 1000 or more persimmons, each waiting for a nice massage.  Often the drying is completed indoors after the first week. By the end of 5 to 8 weeks, depending on the weather, the hoshigaki have dried to 1/5 of their original size, and changed from yellow-orange to dark brown with persimmon sugar covering the surface. Along the way we have watched the temperature and tried to control the humidity.  When we handle the drying hoshigaki we use our senses to assess if we need to turn on a fan, start up the dehumidifier, open a window or take them outside for some time in the sun. I hope we can begin to sell the early season hoshigaki before Thanksgiving.  Wait and see.

    Daytime temps are generally pleasant but nights are a little chilly, often in the 40's. Suddenly I see brilliant orange leaves on some of the persimmon trees. Geese regularly walk the orchard floor, helping us remove food for rodents and disease.  It's always a bit  breathtaking to hear and see a flock of geese take off at dusk. I don't know where they are headed, somewhere safe I assume.

REGULAR HOURS

Tues, Wed, Thurs, Fri, Sat: 10:00 am to 6:00 pm

            Sunday: 11:00 to 5:00

Closed on Mondays

 

Here is what we have at the Farm Stand from Otow Orchard.

Persimmon: 

    Hachiya:  Popular persimmon.  Until soft it is very astringent.  Hachiya are tall and pointed like an acorn.  These are often used in cookies, breads, and puddings.  Many people enjoy just eating them out of hand or pairing them with ice cream, smoothies, or oatmeal.  This is also the variety most commonly used to make hoshigaki (Japanese hand dried persimmons).   Frozen Hachiya persimmon pulp is also available.  

    Gyombo, (Giombo) :  Similar to Hachiya. These can not be eaten when hard.  They become soft and very sweet with time.  More liquid y but sweeter than Hachiya persimmons.  More mild flavor.

    Fuyu:  Very popular persimmon. They are always sweet and usually eaten hard like an apple.  Fuyu can also be sliced or added to salads.  As we go through the season they get bigger and sweeter and the skin goes from yellow to orange.

     Maru:  Sweet, round, brown fleshed persimmon. Can be eaten hard and crunchy or when it is softer and sweeter. Only when pollinated do they become brown and sweet.  We try to display only the sweet ones 😋but may occasionally miss.  😝. 

    Nagamaru, Tsurunoko, Chocolate:  Three names.  Sweet, dark brown fleshed persimmon.  It is orange skinned and a tall oblong shape.  Can be enjoyed hard or more soft.  Only when pollinated do they become brown and sweet.  We try to display only the sweet ones 😋but may occasionally miss.  😝. Whether pollinated or not, Nagamaru will be sweet when soft. 

    Hyakume:  This persimmon is often referred to  as cinnamon due to its light coloration and speckles  in the flesh.  Tasty with nice sweet flavor.   Only when pollinated do they become brown and sweet.  We try to display only the sweet ones 😋but may occasionally miss.  😝.  The Hyakume that we suspect are more astringent are treated with vodka to make them sweet. 😋

    Coffee Cake:  Shaped similar to Fuyu persimmons but with a different character.  When pollinated they are brown fleshed, sweet and crunchy.  Only when pollinated do they become brown and sweet.  We try to display only the sweet ones 😋but may occasionally miss.  😝.  (Limited supply.)

Pomegranates:

    White Pomegranates:  Light skinned with pink arils.  Sweet with small core.

    Red Wonderful Pomegranates:  Traditional pomegranates with sweet tart, deep red arils.

    Ambrosia Pomegranates: Pink skinned with pink arils.  Sweet tart arils. (Limited supply.)

 

Apples:

    Granny Smith:  Light green skin over white flesh.  Sweet, tart, and crisp.  Great for cooking and baking.  It retains its shape.  Also enjoyed eaten out of hand. 

    Fuji: Popular apple known for being sweet and crisp. Our Fuji apples range from green and yellow to red and yellow.

    Reinette Simerenko:  Crisp green apple. Pleasing sweet tart flavor and fragrance.   

Quince:  Firm yellow fruit, always tart, wonderfully aromatic.  Used for jam, jelly, candy, and sauce due to its high pectin content. Often added to stews.

Asian Pears:  Asian pears should be enjoyed while firm and crisp like an apple.

        Shinko:  Firm, sweet and crisp pear.  Brown skin with outstanding flavor and floral fragrance. Eat out of hand or slice and add to salads.  Good for storage.

         Yali:  Pear-shaped, firm Asian pear.  Smooth-skinned with fine sweet-tart flavor similar to anise and spice. Very juicy and fragrant. Attractive delicate appearance. (Limited supply.)

        Olympic:  Large, sweet, brown pear. Flesh is dense and has a crunch.

 

Hoshigaki :  These are whole dried persimmons.  They were hand massaged while they dried over a period of four to eight weeks.  Some are firm, others are soft and moist.  All are coated with naturally formed white persimmon sugar.  No sugar added and no preservatives used. We strive to make the best hoshigaki without any shortcuts.  This takes time and attention during the drying season. The hoshigaki is currently not available.  Contact us for large on-farm pick-up orders. (916) 791-1656 or email at otowochard@yahoo.com.  For mail orders, click on the Hoshigaki/Persimmons tab at the top of this blog post to get the mail order form.

Winter Squash: 

     Kaboch:   This winter squash is a popular Japanese pumpkin. It has a hard dark green skin with a thick deep yellow or orange flesh.  Sweet and nutty flavor.  Great for steaming, roasting, baking, stuffing and adding to soup and stews. 

     

         Butternut:   One of the most popular winter squashes because of its generous flesh.  The seeds are contained in the bulbous end and the neck is all flesh.   It has a sweet nutty flavor.  It can be roasted, steamed, baked  and chopped into soups, stews, casseroles and curries.  Flavor a can be savory or sweetened with syrup and butter.  

    Acorn: Green or orange skin with longitudinal ridges.  It has sweet yellow orange flesh inside. 

    Red Kuri:  This Kabocha variety has bright orange eatable skin.  The flesh is smooth and creamy with sweet nutty flavor. Prepare as with other winter squash.

Chili peppers: Aji Amarillos, Jalapeno, Buena Mulata, and fish.

    Tomatillos: Look like a green tomato in a papery husk.  Often used in salsa, sauces and soups. Can be sliced into salads.  (Limited supply.)

Local Honey 🍯 from bees 🐝 at Otow Orchard. Bee pollen from bees 🐝 at Otow Orchard. Honey is an easy, local, and practical gift idea.

⚘ Calendula  Salve and Lip Balm:  Wonderfully thick salve for healing dry skin, bug bites and scrapes.

Here is what we have from other producers:

Sunnyslope Farm  in Granite Bay, conventional farming:

    Granny Smith Apples:  Light green skin over white flesh.  Sweet, tart, and crisp.  Great for cooking and baking.  It retains its shape when cooked. Also enjoyed eaten out of hand or added to salads.

WoodRose Country Garden
 in Granite Bay, organic practices:

        Arugula: spicy aromatic greens (Limited supply.)

        Sweet peppers:  Green, orange and purple skinned.

        Basil:  (Limited supply.)

La Bella Vito Farm in Loomis is bringing us fresh🥚 eggs from pastured 🐔🐔chickens.  Limited supply.

Mihara Farm in Lincoln, conventional farming:

    Chestnuts 

 

PERSIMMON TIME

    Fuyu persimmons and Hachiya  persimmons are the stars of the season.  Fuyu are the always sweet persimmon variety.  When eaten firm they have a crunch like an apple.  The fruit is now getting larger and sweeter and the color is deepening to orange. Mostly they are eaten out of hand or sliced.  Sometimes they are added to salads. The other popular variety is Hachiya.  This one remains astringent until very soft, like pudding.  It can be sliced or eaten out of hand. People enjoy the moist, soft texture of this sweet juicy fruit. Perhaps this is why it is sometimes referred to as the "Fruit of the Gods".

    We are currently harvesting several varieties of brown fleshed persimmons. These persimmons are pollination dependent.  That means that when the flowers were blooming in April, bees did or did not successfully pollinate them.  If pollinated, seeds formed.  Those seeds influence the flesh to turn brown and sweet.  If there are three or fewer seeds, the flesh will only be partially brown.  It is advised to cut the fruit before eating, then eat the brown portion to avoid eating the astringent, orange flesh. There are Maru, Nagamaru, Chocolate, Tsurunoko, and Hyakume varieties in the farm stand at this time.

    Some of the Hyakume persimmons will be treated with Vodka to make them sweet.  Those should be available soon.  We call them Vodka persimmons.

    We have begun to peel and dry the hoshigaki (Japanese dried persimmons).  We use mainly the Hachiya persimmon for drying.  The warm weather makes them dry a little too fast.  We can put them indoors to slow the process and hope to get a more tender product.

    There is a good supply of yellow quince available.  Quince is an ancient fruit valued for its flavor, fragrance and high pectin content.  It is very seldom consumed raw because it is hard, sour and astringent.  When cooked, a sweetener is added along with spices.  Due to its high pectin content it is great for making jelly, jam, paste, sauce, and dulce de membrillo candy.

    Slowly pomegranates are making their way to the farm stand.  The early ones are white.  The arils are sweet and pink with a small core. These will be followed by pink pomegranates and the tart red pomegranates.

    Summer gardens are very tired.  We get very little harvest at this time.  However, WoodRose Country Garden is bring us sweet peppers and fragrant, spicy arugula.

    It's been a few years since we have had a harvest-able crop of olives with minimal olive fruit fly damage.  This year might be the year. Almost every year the olive fruit fly visits the developing olive and deposits an egg in the olive.  About the time the olive is getting ready for harvest the egg hatches and the olive fruit fly larvae begins to eat the flesh of the olive.  This ruins the olive for many people.  But I know one customer who says he just turns off the lights when he eats the olives.  It's a wait and see situation.  If the olives remain clean we will sell raw Manzanillo and Mission olives.  To learn how to cure olives it is best to visit several web sites to get advice.

 

REGULAR HOURS

Tues, Wed, Thurs, Fri, Sat: 10:00 am to 6:00 pm

            Sunday: 11:00 to 5:00

Closed on Mondays

 

 

Here is what we have at the Farm Stand from Otow Orchard.

Persimmon: 

    Hachiya:  Popular persimmon.  Until soft it is very astringent.  Hachiya are tall and pointed like an acorn.  These are often used in cookies, breads, and puddings.  Many people enjoy just eating them out of hand or pairing them with ice cream, smoothies, or oatmeal.  This is also the variety most commonly used to make hoshigaki (Japanese hand dried persimmons).   Frozen Hachiya persimmon pulp is also available.  

    Fuyu:  Very popular persimmon. They are always sweet and usually eaten hard like an apple.  Fuyu can also be sliced or added to salads.  As we go through the season they get bigger and sweeter and the skin goes from yellow to orange.

     Maru:  Sweet, round, brown fleshed persimmon. Can be eaten hard and crunchy or when it is softer and sweeter. Only when pollinated do they become brown and sweet.  We try to display only the sweet ones 😋but may occasionally miss.  😝. 

    Nagamaru, Tsurunoko, Chocolate:  Three names.  Sweet, dark brown fleshed persimmon.  It is orange skinned and a tall oblong shape.  Can be enjoyed hard or more soft.  Only when pollinated do they become brown and sweet.  We try to display only the sweet ones 😋but may occasionally miss.  😝. Whether pollinated or not, Nagamaru will be sweet when soft. 

    Hyakume:  This persimmon is often referred to  as cinnamon due to its light coloration and speckles  in the flesh.  Tasty with nice sweet flavor.   Only when pollinated do they become brown and sweet.  We try to display only the sweet ones 😋but may occasionally miss.  😝.  The Hyakume that we suspect are more astringent are treated with vodka to make them sweet. 😋

Pomegranates:

    White Pomegranates:  Light skinned with pink arils.  Sweet with small core.

    Ambrosia Pomegranates: Pink skinned with pink arils.  Sweet tart arils. (Limited supply.)

Apples:

    Granny Smith:  Light green skin over white flesh.  Sweet, tart, and crisp.  Great for cooking and baking.  It retains its shape.  Also enjoyed eaten out of hand. 

    Fuji: Popular apple known for being sweet and crisp. Our Fuji apples range from green and yellow to red and yellow.

    Reinette Simerenko:  Crisp green apple. Pleasing sweet tart flavor and fragrance.  

Asian Pears:  Asian pears should be enjoyed while firm and crisp like an apple.

        Shinko:  Firm, sweet and crisp pear.  Brown skin with outstanding flavor and floral fragrance. Eat out of hand or slice and add to salads.  Good for storage.

         Yali:  Pear-shaped, firm Asian pear.  Smooth-skinned with fine sweet-tart flavor similar to anise and spice. Very juicy and fragrant. Attractive delicate appearance. 

        Olympic:  Large, sweet, brown pear. Flesh is dense and has a crunch.

Quince:  Firm yellow fruit, always tart, wonderfully aromatic.  Used for jam, jelly, candy, and sauce due to its high pectin content. Often added to stews.

Pears:  Comice pears are full of sweet, juicy flesh.

Hoshigaki :  These are whole dried persimmons.  They were hand massaged while they dried over a period of four to eight weeks.  Some are firm, others are soft and moist.  All are coated with naturally formed white persimmon sugar.  No sugar added and no preservatives used. We strive to make the best hoshigaki without any shortcuts.  This takes time and attention during the drying season. The hoshigaki is currently not available.  Contact us for large on-farm pick-up orders. (916) 791-1656 or email at otowochard@yahoo.com.  For mail orders, click on the Hoshigaki/Persimmons tab at the top of this blog post to get the mail order form.

Winter Squash: 

     Kaboch:   This winter squash is a popular Japanese pumpkin. It has a hard dark green skin with a thick deep yellow or orange flesh.  Sweet and nutty flavor.  Great for steaming, roasting, baking, stuffing and adding to soup and stews. 

     

         Butternut:   One of the most popular winter squashes because of its generous flesh.  The seeds are contained in the bulbous end and the neck is all flesh.   It has a sweet nutty flavor.  It can be roasted, steamed, baked  and chopped into soups, stews, casseroles and curries.  Flavor a can be savory or sweetened with syrup and butter.  

    Acorn: Green or orange skin with longitudinal ridges.  It has sweet yellow orange flesh inside.

Chili peppers: Aji Amarillos, Jalapeno, Buena Mulata. 

    Tomatillos: Look like a green tomato in a papery husk.  Often used in salsa, sauces and soups. Can be sliced into salads.

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

⚘ Calendula  Salve and Lip Balm:  Wonderfully thick salve for healing dry skin, bug bites and scrapes.

Here is what we have from other producers:

Sunnyslope Farm  in Granite Bay, conventional farming:

    Mutsu apples:  Green skinned, sweet tart apples. Used for fresh eating and cooking.

    Fuji apples:  Sweet, crisp and juicy.

WoodRose Country Garden
 in Granite Bay, organic practices:

        Arugula: spicy aromatic greens (Limited supply.)

        Sweet peppers:  Green, orange and purple skinned.

        Basil:  (Limited supply.)

La Bella Vito Farm in Loomis is bringing us fresh🥚 eggs from pastured 🐔🐔chickens.  Limited supply.