A LITTLE MORE FUYU

Surprisingly we still have Fuyu persimmons to sell. We may get to the second week of January.  After that I expect the Fuyu to be mostly soft.  Soft Fuyu are sweeter and juicier than the standard ones, and peach-like in texture. Other persimmons we are likely to have for a while are Vodka, Hachiya and Gyombo.  Most of the persimmon trees are bare except for the chocolate varieties.  The fruit left on them are mostly astringent so we do not harvest them.  Eventually the birds come to clean up the fruit.  It's a tradition.

The Hoshigaki (Japanese hand dried persimmon) process is coming to a close.  There is still a half room full of them hanging and turning white.  Those that don't sell now will be sorted and placed in the freezer. We will be able to sell these through the spring and summer months.  Occasionally we will still have them in October when the cycle begins again. You can now come by to pick up hoshigaki at the farm stand.  If you are interested in more than three pounds it is advised that you give us a call first.  (916) 791-1656.  We are continuing to take new mail orders for hoshigaki.  Click here for mail order form. Please use the 2023 form since the persimmons were grown in the 2023 season on the farm.

This year, mandarins have an uncertain season.  Now you see them now you don't.  The first batch has sold out.  We are now getting mandarins from Mihara Farm in Newcastle.  They are sweet and juicy but on the small side.  

A new citrus variety we offer are Mandelo, from Stoney Point Orchard in Loomis, organic certified. Mandelo are a cross between a mandarin and a pomelo.  They are sweet and juicy even though they look like a grapefruit.

No Eureka lemons yet.  But we have Meyer lemons from Lupi farm in Granite Bay.  Meyer lemons are less tart than sour lemons and have a nice flavor and fragrance.  Their rind is often used for flavoring.

HOURS:

Tues through Sat  10:00 am to 6 pm 

Sunday  11:00 am to 5:00 pm

CLOSED ON MONDAYS 

Sunset after a stormy day. 1/6/24

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

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 began peeling persimmons in October.  We peeled the last persimmons at the beginning of December. 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.  For mail orders please use our mail order form  for the 2023 season.

Apples: 

        Fuji: Known for being sweet juicy and always crisp.

        Granny Smith:  A green sweet tart apple.  Popular pie apple.  Special characteristic is that it stays white after being cut, it does not turn brown after being cut.

        Pink Lady:  Crisp and juicy apple with fantastic balance of sweet and tartness.  The skin is a beautiful pinkish red. Refreshing and very flavorful.  Limited supply.

Asian Pears: 

    Okusankichi:  Large winter Asian pear.  It is a good keeper.  It is sweet with a hint of tartness.  Juicy and crisp. 

Persimmons:

    Hachiya:  Tall acorn-shaped persimmon.  It is astringent until soft and jelly-like. It becomes very sweet soft and delicate. Fresh eating right out of its skin or often used for baking cookies and pudding. Used for making hoshigaki.

    Gyombo:  Tall Acorn-shaped persimmon with grooves down the four sides of the fruit.  Like the Hachiya persimmon, it is astringent until soft and jelly-like.  It becomes very soft, juicy, and sweet.

    Fuyu:  Apple type persimmon. Can be eaten hard and crisp.  These are always sweet and a favorite among our customers and future customers. At this time they are becoming more orange-red and the flesh is tender, sweet and more juicy. Use for fresh eating.

    Hyakume,(Cinnamon):  This is another brown fleshed persimmon. Often referred to as cinnamon.  When pollinated, Hyakume will be naturally sweet.  When partially pollinated or when it has no pollination, Hyakume will be astringent.  We use the ones we think are mostly astringent to make Vodka persimmons. Persimmons treated with vodka are always sweet. Their flesh may be brown or yellow and may be eaten hard or soft.  At this time, only the Vodka persimmons are available.

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.

English Walnuts:  In the shell.  You have to crack them.

Here is what we have from other producers:

Mihara Farm in Newcastle, CA, Conventional practices.  Satsuma mandarins. Sweet, juicy.

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

Kijani Farm

in Granite Bay, organic practices:

     Kabocha, Japanese winter squash (pumpkin).  Butternut winter squash

Stoney Point Farm, Organic certified, Loomis, CA:  Mandelo: Citrus fruit.  Cross between mandarin and pomelo.  It is sweet and juicy and is the size of a grapefruit.  Limited supply.

Oro Blanco Grapefruit:   Easy to peel white grapefruit. White flesh that is sweet or sweet-tart. Skin is greenish to yellow.

Lupi Farm  in Granite Bay, no spray:  Meyer Lemons:  Tasty and flavorful lemons, low in acid.

 

Kneading nearly finished hoshigaki.