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.
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:
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.)
⚘ 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
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