TOMATOES SHOWING UP

REGULAR HOURS

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

            Sunday: 11:00 to 5:00

Closed on Mondays

 

 

After a long wait we are finally getting tomatoes.  It is the beginning of tomato season for us.  The largest ones seem to start out the season.  By September they will be smaller but still tasty. We now have mostly red slicers but also some colorful ones.

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

Plums:  

     Santa Rosa: Sweet, and juicy. One of the all time  most   popular  varieties.  They are very flavorful and fragrant.   Don't miss out.

    Satsuma:  Small soft plums with red flesh.  When ripe it glistens like jelly inside.

    Burgundy:  Soft or firm sweet plums with pleasing mild red flesh and non tart skin.

Black Amber:  Dark skin with yellow flesh. These plums have a nice aroma, are sweet and somewhat freestone.  Good for fresh eating and great plum pie.

Frontier:  Dark skin with reddish flesh.  Sweet and juicy when ripe and non tart skin.

 Peaches:

    Red Haven:  Yellow freestone peach, sweet juicy with some tang and distinct flavor. A very popular variety.

    PF-11:  Good tasting yellow freestone peach.  Yellow flesh with red streaks. 

    Delight:  Yellow freestone peach.

    Gene Elberta:  Yellow freestone peach.

    Silver Logan:  White freestone peach.  Sweet, juicy, with mild tang.

Blackberries: These are wild blackberries hand picked by our experienced harvester.  They are sweet and tasty.   Due to the heat this summer their season may be shorter than usual.

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 available in the farm stand. You may drop in for on farm pick up.  Contact us for large on-farm pick-up orders. (916) 791-1656 or email at otowochard@yahoo.com.  Mail orders may restart when the weather cools.

Valencia Oranges:  These oranges have thin skin and high juice content. Used for  juicing or fresh eating.  Slice them in half and cut them into smiles.😋

Eureka Lemons:  These are the sour lemons. Great for intense sweet and sour flavoring.

Persimmon:  Frozen Hachiya persimmon pulp.

Summer Squash:  Green and yellow zucchini. Very fresh and easy to cook.

Japanese cucumbers:  Seedless and tender. So crisp and refreshing as  a snack on a warm summer day.We love the flavor of these cucumbers and are always sad when they are gone.  

Tomatoes:  Red, yellow, golden and striped.

Sungold cherry tomatoes:  Sweet orange cherry tomatoes.  Fruity flavor. The most popular cherry tomato at our farm for years. 

Sweet peppers:  Limited Supply

Chili peppers: Limited Supply

Japanese eggplant:  Limited Supply

Okra: Limited Supply

Red or Green Shiso leaves:  Beefsteak herb. Japaneses aromatic herb used in salads, soups and on noodles. Can be paired with sashimi. Red shiso is used in preparing umeboshi.

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:

Mihara Farm in Newcastle, conventional practices:

    Black Beaut Plums:  Sweet tart plums with dark skin and yellow-red flesh. Very juicy when soft.

    Ruby Red Garapefruit: Pink fleshed grapefruit

Sunnyslope Farm in Granite Bay, conventional practices:

    June Pride Peaches:  Deep red skin with bright yellow flesh. Aromatic with great flavor and sweetness.

WoodRose Country Garden in Granite Bay, organic practices:

    White Onions and Garlic

Kijani Farm in Granite Bay, organic practices:  red cherry tomatoes (Limited Supply).

Arrow Place in Auburn, no spray:  Meyer Lemons.

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

SUMMER RECIPES

Time to share some of our favorite summertime recipes.

CRACKED JAPANESE CUCUMBER SALAD Use about 1/2 pound thin-skinned Asian cucumbers. Partially peel if desired.  Cut off the tips. Make a little cut lengthwise in the end.  Twist to crack the cucumber into 1 to 2-inch bite size pieces.  Be careful not to crush the flesh. Sprinkle 1/4 tsp salt over the cucumber. Mix and place in refrigerator for half an hour while liquid comes out of the cucumber.  Remove cucumber from the refrigerator and gently drain off the liquid and lightly squeeze to extract more liquid.  Pour 1 Tbsp soy sauce over cucumber and mix to coat pieces.  Next pour 1/2 tsp sesame oil over cucumber and mix.  Sprinkle with 1/2 tsp toasted sesame seeds.  Best if served cold. Variation:  Use the dressing on steamed green beans.  The flavor gets better if marinated for four hours or overnight.

 

OVERNIGHT CUCUMBER PICKLES Combine 3/4 cup sugar, 4 tsp salt, and 1 cup water in a microwavable  bowl or canning jar.  Heat in microwave and stir. Repeat till sugar is dissolved. When cool, add 1/3 cup vinegar. If desired, you may add garlic or chili pepper. Partially peel Japanese cucumbers lengthwise if desired. Slice into rounds 1/4 inch thick. Place pieces in the liquid till full. Enjoy the next day and for the next week.

PEACH CRISP Topping: Combine 3/4 cup packed brown sugar,  1/2 cup flour,   1/2 cup quick oats,  1/3 cup softened butter or margarine,         1 tsp cinnamon,   1/2 cup chopped nuts.  Mix well. Filling:                5 cups sliced peaches                         1 tsp lemon juice                        .                          1//4 cup sugar                                     3 Tblsp flour                                                          dash of salt                                                                                       Peel peaches if desired.   Combine  peaches with lemon juice, sugar, flour and dash of salt.  Mix gently.  Heat oven to 375 degrees. Lightly grease 8x8x2 inch pan.  Arrange peaches in the pan.  Sprinkle topping over peaches.  Bake about 30 minutes or until topping is golden brown and liquid is bubbling. Serve warm with ice cream if desired. Orchard peaches often have more juice than store peaches. May need to increase thickener.  May use other fresh fruit such as apples or apricots.

PEACH COBBLER Crust 1 egg             1/3 cup milk                 3Tbsp melted butter or   margarine   1 /4 cup sugar               2 tsp baking powder           1 cup flour     1/4 tsp salt   Beat egg lightly.   Add sugar, margarine or butter, and milk.  Sift together:  flour, baking powder, and salt.  Add to egg mixture.  Beat thoroughly. Set aside. Filling 8 peaches peeled and sliced         5 Tbsp. flour           1//3 cup sugar            1/4 tsp cinnamon    Grease 8 x 8-inch baking pan. Preheat oven to 375 degrees.    Combine peaches, cinnamon, sugar, and flour.  Add peach mixture.  Sprinkle with more flour if there is a lot of juice.  Cover with batter and bake for 30 to 40 min or until lightly browned.  Serve warm with whip cream or ice cream if desired. May use other fresh fruit such as blackberries or apricots

BLACK AMBER or FRIAR PLUM PIE 4 1/2 cups Black Amber Plums. (About 3.5 pounds) unpeeled and sliced 1 cup sugar             1/4 cup Tapioca 1/4 tsp Almond extract Pie crust Mix all ingredients and let stand 15 minutes.  Line pie plate with bottom crust.  Pour plum mixture into prepared pie crust. Top with 1 tbsp diced butter.  Put on the top crust, seal and pierce holes in the crust.  Sprinkle with sugar and cinnamon.  Bake at 400 degrees till bubbly, about 45 to 50 minutes.