UME AND HOSHIGAKI

          The 20 ume (Japanese sour plum) trees that we planted 5 years ago have decided to put on a nice crop this year.  If you are interested in purchasing any this year please email us at:  otoworchard@yahoo.com.   
       Looks like the farm stand will be closed for at least another 4 weeks.  Although the farm stand is closed we are busy working every day.
            In the past 2 weeks we have been removing vetch (aggressive vining legume) under trees, cutting and stacking firewood, spreading decomposed horse manure, chopping brush and mowing grass, transplanting tomato plant starts to 4" pots, grafting trees, pruning kiwi, repairing the manure spreader, repairing the manure spreader, and repairing the manure spreader.  Removing frost damaged ume from trees, installing plywood flooring 
          in the cool room, inventorying trees removed, planted and grafted, checking irrigation, making beds in the vegetable gardens, re-pruning the grapes and putting down weed block cloth.  Now we are starting to thin our summer crops.
       As long as the weather stays cool you can order mail order hoshigaki using this link to the order form. 
       Stay safe and be well.

ORCHARD IN BLOOM

A little early, but spring seems to be here or summer is on its way.  White and pink blossoms are showing off the orchard.  If you would like to see the flowers, you are welcome to come for a walk.  This show will not last very long, so now is the time.  Soon we will see miniature green fruit on the trees.  Please check our modified hours listed below.

        We are preparing to plant new trees. Old trees have been removed and new holes are being dug.  Mulch is being delivered to the planting sites.   This year we are planting new apple, plum, peach, pluot and persimmon trees.

        With the dry weather the vegetable gardens have not had to fight so many weeds.  We are preparing the beds for planting.  In the hot house  we have planted tomato, pepper and eggplant seeds.  It is exciting to watch them germinate and show up as little green leaves and stems.

       In the farm stand it is definitely citrus season.  There are blood oranges, white grapefruit, and navel oranges from  our orchard.  Pleasant Hill Farm in Lincoln brought us Cara Cara oranges (pink interior), Navel oranges and Eureka lemons. There are pink grapefruit from Mihara Farm, in Lincoln. We also have a good crop of Kiwi for sale.

      Some people are looking for local honey at this time of year.  We have raw  wildflower honey from Granite Bay and unfiltered, raw honey from Lincoln.  The Otow Orchard  honey is sold out until the bees have a chance to collect more.  This should happen sometime in May or June.  Currently the hives are working in an almond orchard and then onto an orange grove before heading home to us.

       Slowly we are working on the finishing stages for hoshigaki. We are sorting and packaging them for sale in the farm stand or vacuum sealing them for longer storage in the freezer.  Since the weather is cool, we continue to fill mail order requests for hoshigaki.  If you would like to order, please click here for mail order form.

Official Statement: We have NO pick-your-own activities.

  SLOW SEASON HOURS

      Tues, Wed, Thur:      11:30 am  to  1:30 pm       
Fri, Sat:      10 am to 6 pm
Sun:            11 am to 5 pm
Closed on Mondays

    

WE ASK THAT YOU KINDLY DO NOT DISTURB DURING NON BUSINESS HOURS.   For other times please call my mobile phone.  You must leave a message if you are not already in my phone.   (916) 300-0720.  We are often here someplace and will gladly arrange to help you.  We normally return to regular hours in May.

Here's what we have in the farm stand from Otow Orchard:
Kiwi
Hoshigaki: dried persimmons
Citrus:  Blood Orange, Navel Oranges, White Grapefruit
Rosemary
Calendula salve and lip balm
Nuts:  Walnuts and Pecans 
Dried or dehydrated fruit:  apples, peaches, jujube

This is what we have from other producers: 
Pleasant Hill Farm:  Navel oranges, Cara Cara oranges, Eureka lemons
Mihara Farm:  Pink grapefruit
Jams from The Good Stuff
Bee pollen from Top O' The Hill Apiary
Honey from Top O' The Hill Apiary
Honey(Unfiltered) from Nastase Honey Farm
Eggs from Two Feather Farm
        

OFF SEASON HOURS

     Farm Stand hours for  Friday, Saturday and Sunday will remain the same as always.  Tuesday, Wednesday and Thursday will have a couple midday hours. And as always we are closed on Mondays. See the abbreviated hours listed below.
 
      Now that the Satsuma Mandarins are finished it is time for others to take their place.  We have Clementine Mandarins and Navel and Blood Oranges from our orchard.  There are Eureka Lemons, and Cara Cara and Navel Oranges from Pleasant Hill Orchard in Newcastle.  Also from Newcastle are Pink Grapefruit from Mihara Farm.
       Slowly we are working on the finishing stages for hoshigaki. We are sorting and packaging them for sale in the farm stand or vacuum sealing them for longer storage in the freezer.  Since the weather is cool, we continue to fill mail order requests for hoshigaki.  If you would like to order, please click here for mail order form.

     The leaves have fallen and most trees are taking a break.  The ume, Japanese apricot, however, are in full bloom.  We have both pink and white blossoms appearing. The bees come by on any dry day for a sip of nectar.   We are working on the pruning.  We try to minimize disease by pruning peaches and plums only when there is a dry spell.  When it is wet or threat of rain we prune persimmons.  The tractor driver is busy spreading decomposed horse manure and rototilling vegetable gardens. We are checking the orchard and trees for potential grafting and planting sites.
     Our bare root fruit trees have arrived. We have plums, peaches, apples and Fuyu persimmon trees.  If you are interested in purchasing any of these trees, please come by or give us a call.  Those that are not sold or reserved will be planted in our orchard in the next few weeks.

Official Statement: We have NO pick-your-own activities.

  SLOW SEASON HOURS

      Tues, Wed, Thur:      11:30 am  to  1:30 pm       
Fri, Sat:      10 am to 6 pm
Sun:          11 am to5 pm
Closed on Mondays

    

WE ASK THAT YOU KINDLY DO NOT DISTURB DURING NON BUSINESS HOURS.   For other times please call my mobile phone.  You must leave a message if you are not already in my phone.   (916) 300-0720.  We are often here someplace and will gladly arrange to help you.  We normally return to regular hours in May.

Here's what we have in the farm stand from Otow Orchard:
Apples:   Fuji
Kiwi
Hoshigaki: dried persimmons
Citrus:  Clementine Mandarins, Blood Orange, Navel Oranges
Rosemary
Calendula salve and lip balm
Nuts:  Walnuts and Pecans 
Dried or dehydrated fruit:  apples, peaches.

This is what we have from other producers: 
Pleasant Hill Farm:  Navel oranges, Cara Cara oranges, Eureka lemons
Mihara Farm:  Pink grapefruit
Jams from The Good Stuff
Bee pollen from Top O' The Hill Apiary
Honey from Top O' The Hill Apiary
Comb Honey from Top O' The Hill Apiary 
Honey(Unfiltered) from Nastase Honey Farm
Eggs from Two Feather Farm

SUN IS SHINING, FRUIT ARE GROWING

     Summertime fruit are shining.  Yellow and white peaches,and plums are definitely here.  The early crop of figs has just about finished. We have started the tedious task of picking wild blackberries. These are sweet, flavorful, juicy and of course seedy.
       In the garden we are into the cucumbers and squash harvest.  Tomatoes, Sungold cherry tomatoes, peppers, eggplant, wax beans and long beans are starting to produce.
       The cucumbers are plentiful:  Asian, Armenian and lemon cucumbers. Armenian are light green and firm with a small seed cavity.  Asian cucumbers are thin skinned, seedless, non bitter and juicy.  Lemon cucumbers are light green, lemon shaped, sweet and tender.  

Here is one of my favorite Asian cucumber recipes. 

              Cracked Asian Cucumber Salad

Use one or two Asian cucumbers. Wash and cut off the ends.  Make a partial 1/2 inch cut lengthwise in the end. Then use your hands to twist the end so that a chunk cracks off the end.  Continue to crack chunks (about 1" to 2") off the cucumber.  Slice only as needed to continue cracking off the pieces. Place in a serving bowl and sprinkle with 1/4 tsp salt. Toss.  Place in the refrigerator for half an hour while the liquid comes out of the cucumber.  Remove cucumber from refrigerator.  Gently drain off liquid and lightly squeeze cucumber to extract more liquid.  Pour 1 Tbsp soy sauce over cucumber and toss. Next pour 1/2 tsp sesame seed oil over cucumber and gently mix. Sprinkle with 1/2 tsp toasted sesame seed.  Serve immediately or refrigerate.

Official Statement: We have NO pick-your-own activities.

  HOURS

Tuesday to Saturday: 10 am to 6 pm 

Sun: 11 am to 5 pm

 Closed on Mondays

Here's what we have in the farm stand from Otow Orchard:
Yellow Freestone Peaches: Flavorcrest, Regina, Red Haven, Frost, June Pride
White Peaches: Sugar Lady
Plums:  Santa Rosa, Satsuma, Frontier, Burgundy
Apricot:  Royal
Wild Blackberries
Hoshigaki strips:  Hand dried persimmons
Eureka Lemons
Valencia oranges
Cucumbers: Asian cucumber, Lemon cucumber and Armenian cucumbers
Summer Squash:  Zucchini, Crookneck, Patty Pan, Tromboncino
Sweet peppers (Limited supply)
Japanese eggplant
Beans: Yellow wax beans, Chinese long beans
Calendula Salve and Lip Balm
Honey from our orchard

This is what we have from other producers: 
Peaches:Flavorcrest, White Lady and June Pride from Sunnyslope Farm
Plums: Santa Rosa from Pleasant Hill Farm 
Jams from The Good Stuff
Bee pollen from Top O' The Hill Apiary
Honey from Top O' The Hill Apiary
Eggs from Two Feather Farm

A LITTLE MORE CITRUS

In the orchard we are trying to keep up with the growing weeds.  Mowing, hoeing and  weed eating. We are also starting to thin peaches and plums (though there are not many).  With the extended rainy season came peach leaf curl as you can see in the picture.  Since we do not spray fungicides, our peach and nectarine trees are suffering.  We see only a small amount of fruit set.
       The vegetable plant starts are getting tired of their 4" containers.  As the weather warms and when we start irrigating the orchard, we will be transplanting tomatoes, peppers and eggplants into the ground where they will be happier.  The summer gardens are just getting started but there are still many fresh green vegetables coming out of Barley Oats' winter vegetable garden. 
        Our Slow Season hours have been extended a couple weeks.

         HOURS FROM NOW TILL MAY 17TH, 2018

TU, WED, THUR:  11:30 am to 1:30 pm

Fri, Sat:    10 am to 6 pm

Sun:          10 am to 5 pm

Mon: Closed

If you need to come at a different time, please leave a message at

(916) 300-0720 for an appointment.
May 18, 2018 we will resume our regular hours.

Here's what we have in the farm stand from Otow Orchard:

Yellow grapefruit

Eureka lemons

Hoshigaki  (Also available though Mail Order.  See home page)

Dehydrated  figs and Asian pears
Salve and Lip Balm

This is what we have from other producers:

Eureka Lemons from Mihara Farm

Winter vegetables from Barley Oats Farm

Local honey and comb honey from Top O'The Hill Apiary in Granite Bay

Jams from The Good Stuff
Eggs from Two Feather Farm

TIME FOR MANDARINS

        Sad to say, fall fruits are disappearing from our farm stand.  Citrus season is developing.  We now have mandarins from Otow Orchard.  By February we should have Blood Oranges and Navel oranges.
       We are still selling soft Hachiya persimmons and there is frozen pulp in our freezer.    Also from the fall season are Okusankichi Asian Pears.
       We will be finished squeezing hoshigaki this week.  Then they are headed to the freezer for curing.   Then we will pull them out and finish sorting and packing them as requested.  If you want to mail order hoshigaki please down load the order form from the home page of this web site.  Hoshigaki is also available at the farm stand.
        Out in the orchard the leaves have dropped and birds have gleaned any fruit left on the trees.  We are able to clean the trees and remove diseased leaves and mummy fruit.  During dry periods we are pruning trees. Signs of the next crop are beginning to show up.  We see spots of blossoming pink and white ume flowers in the orchard.  The bees are gleaning nectar when the weather permits.

WHAT'S IN THE FARM STAND:
Hoshigaki
Soft hachiya persimmons
Okusankichi Asian pears
Satsuma mandarins
Pecans
Bees wax candles
Persimmon cook books
Calendula salve and lip balm
Honey from Nastasae farm in Lincoln, CA
Jams from The Good Stuff

BARLEY OATS FARM:
On Thursday, Saturday and Sunday we have a fresh display of winter vegetables from BarleyOats Farm. We have bok choy, lettuce, broccoli, kale, radish, daikon, green onion, leeks, fennel and more.

Just a reminder: We are taking a one day vacation day, Sunday Feb 11, 2018. Regular hours will resume on Tuesday.

 

March and April at the Fruit Stand

During March and April we are shortening the Fruit Stand's Tuesday Wednesday and Thursday hours.  Friday, Saturday and Sunday hours will remain the same.  Mondays we are closed.

March and April Fruit Stand Hours:
Tues., Wed., and Thurs.--11:30 AM-1:30 PM
Fri. and Sat.--10:00 AM-6:00 PM
Sun.--10:00 AM-5:00 PM
Mon.--Closed

If you'd like to stop by the fruit stand at another time on Tuesdays, Wednesdays or Thursdays, please call us to arrange this.  We'll be at the orchard doing other orchard tasks and may be able to meet you.  We plan to be occupied planting trees, thinning fruit, fixing irrigation or working in the vegetable gardens during this time of year.

For sale at the fruit stand we now have Okusankichi Asian pears, navel oranges, yellow grapefruit, Eureka lemons, kiwi, hoshigaki strips, shelled walnuts, dehydrated peaches, jam from the Good Stuff and local free range chicken eggs. 

Rainy Weather

The recent rains are good for the orchard, but difficult for drying hoshigaki (Japanese hand-dried persimmons).  We've still been trying to dry as many persimmons as possible lately though, despite the rainy weather. The dampness has slowed the drying process and all the inside rooms are full of racks of peeled persimmons.  We hope to get more of the hoshigaki out in the sun during this week. 

We're still peeling persimmons to start new hoshigaki because the persimmons are still hard enough to peel.  Sometime in the next few weeks  we'll need to stop peeling because the persimmons will either be mostly too ripe to dry well or the weather will be too cool or damp for them to dry well. Right now we're still taking orders for pick up at the fruit stand or mail order. 

Some of the first of this season's hoshigaki has finished so we have limited quantities for sale at our fruit stand. If you'd like to pick up more than a pound of hoshigaki at our fruit stand (when we have more available) it's a good idea to call ahead.  If you live within driving distance picking up an order at the fruit stand may be worthwhile economically.

There are lots of crisp fuyu persimmons at the fruit stand still.  We have fuyus for sale by the pound or by the bag.  Fuyus are sweet and ready to eat when they're hard.  We also have hachiya and gyombo persimmons,  which must be very soft to be sweet.  Other persimmons we have are maru (or chocolate persimmon) and hyakume (or cinnamon persimmon).  Maru and hyakume are pollination variant type persimmons, which means they're sweet and ready to eat hard if they're pollinated.  We also have vodka-treated hyakume, which is always sweet and ready to eat when hard, because of the vodka treatment.

Also at the fruit stand we have Granny Smith, Fuji, Reinette Simerenko and Pippen apples, white and red varieties of pomegranate, Shinko and Olympic Asian pears, walnuts, eggs, Good Stuff Jam, and two different persimmon cookbooks for sale. 

2016 Mail Order Form--Hoshigaki Season Begins

This season's mail order form is now up on our website.  You can find the link to it here or look for it under the website's hoshigaki/persimmon tab.  To order hoshigaki (Japanese massaged hand-dried persimmons) through mail, please print out the form, fill it out and then mail it to us with a check for payment.  We are unable to take credit cards.

We started peeling persimmons this week to begin the hoshigaki drying process.  The drying process takes an average time of six weeks. Each persimmon fruit is hand-peeled, then strung together in a pair on a stick.  The sticks of strung persimmons are first placed on a rack in the sun to dry.  After the persimmons dry for a week or so, the sticks are moved inside to a more protected area.  Regular massaging happens throughout the weeks to help the hoshigaki dry evenly and remain a soft texture.  Towards the end of the drying process the hoshigaki naturally develop a light dusting of powdery sugar on their surface.

If you'd like to order hoshigaki by mail, we recommend that you send in your order as soon as possible.  Earliest orders ship out first and the drying season is weather-dependent.  Each season's supply is limited to what we can produce while persimmons are hard enough to peel and the weather is conducive to drying.  If you live close enough to pick up hoshigaki at our fruit stand, you can stop by or call us to place an order. 

Visitors to the fruit stand are welcome to look around and see the drying process.  You're also welcome to walk out in the orchard and take a tour on your own, but we're not a pick-your-own operation.  The fruit stand is open from 10-6 Tuesdays through Saturdays and from 10-5 Sundays.  Mondays we are closed. 

ASIAN PEARS

      It may be the middle of August but the trees are transitioning into fall.  Asian Pears are starting to fill the farm stand.  We have two yellow varieties: 20th Century (Nijyuseiki) and New Century (Shinseiki).  The brown varieties are:  Hosui, Yoi, and Shinko.  All are crisp, juicy and sweet.  They vary in flavor and tenderness.  Refrigerate these for a refreshing treat.
     We will be harvesting the last 2 varieties of peaches in the next two weeks.  Supply will be limited so it might be best to call ahead.  Our peach season was a bit disappointing.  Not as juicy and flavorful as previous years.  Some were bitter, some were mushy.  As we reflect on our years of experience, we have to conclude that growing peaches is a challenge.  The farming practices, the weather, the irrigation water, the ground water, the nutrients, etc. all have an influence on the result.  As farmers, after the harvest is in and winter then spring arrive,  there is always hope for a great peach season the next time.
     We are harvesting our last variety of plums.  Casselman are flavorful, juicy and sweet with a little tang.  They still represent the taste of summer.
     We have increased our water use but trees are just asking for more.  The ground doesn't seem to retain much moisture and our excess water drainage system has never been drier.    The old swamp is dry and the surrounding eucalyptus trees are shedding limbs.  We are looking forward to cooler weather and moisture from the sky.

     Currently in the farm stand:
Peaches: limited supply of Late Alamer, Summerset, and Fairtime
Plums:  Kelsey, Casselman, Elephant Heart, Friar
Grapes:  Limited supply of Kyoho and Thompson Seedless
Figs:  Brown Turkey, black Mission, and Green
Citrus:  Valencia oranges
Asian Pears:  20th century, New Century, Hosui, Yoi, and Shinko
European Pears:  Bartlet
Vegetables:  Tomatoes, cherry tomatoes, summer squash, Asian cucumbers, lemon cucumbers, long beans, eggplant, tomatillos, hot and sweet peppers, basil, and okra.
Sunnyslope Farm is bringing us yellow freestone peaches
Pleasant Hill Farm is bringing us Friar plums and Hosui and Niitaka Asian pears
Other Items:  Good Stuff Jams, Honey, salve, eggs, hoshigaki strips and grade B hoshigaki

Orders for Sierra Foothill Producer Coop is due Sept 8th with delivery Sept 16.  Check out Meat Deliveries at the web site:  sinclairfamily farm.net  

PEACH SEASON

We have a few Red Haven peaches left then it's onto mid summer peach varieties.  These yellow and white freestone peaches are the gems of the summer.  We will be starting to harvest Gene Elberta, Suncrest, and Delight yellow peaches.  We are harvesting Nectar, Silver Logan and Sugar Lady white peaches.

Our peaches are delicious, yet they lack the blemish free look of those you see in the store.  It is the dilemma of not spraying for diseases and pests.  Our fruit is also on the small side due to our dependence on nutrition in the soil and not added chemical fertilizers which would stimulate growth.  Our crops escaped hail, frost, and intense wind damage so we have a good crop and are able to sustain our goal of donating fresh produce to the food bank twice a week.  Thank you to all our customers for being part of a bigger picture.

At the farm stand we are selling:

Yellow peaches:  Red Haven , Gene Elberta, Delight, and Suncrest

White peches:  Nectar, Sugar Lady, and Silver Logan

Plums:  Santa Rosa, Laroda, Black Amber, Frontier, Burgundy, Satsuma, and Eldorado

Pluots:  Dapple Dandy, Flavor King, and Flavor Queen

Berries:  Wild Blackberries

Nectarines:  Flavortop

Vegetables:  Summer squash, Zucchini, long beans, lemon cucumbers, Asian cucumbers, Japanese eggplants, and a few Shishito peppers, tomatillos, cherry tomatoes, and tomatoes.

Local farms are bring us:  Yellow and white peaches, Black Amber plums, Pink Grapefruit,

We also have local honey, calendula salve and lip balm, and Good Stuff Jam.

Please check our hours before coming.

FROM THE TRACTOR SEAT

BIRD PROTECTION

EXCLUDING CHERRY VINEGAR FLY

It is going to be 90 degrees already.  Cherry Vinegar Fly wiped out our cherry crop.  If we are going to have any cherries in the future, we are going to have to bag every fruit.  Fruit is coloring up and birds are already pecking peaches.  Apricots are next.  Since we gave up spraying chemicals, there is a lot more life in the orchard, beneficials as well as pests.  From the farmer's standpoint the pests seem to be winning.

2015 UMEBOSHI WITH SHISO LEAVES

 Our ume harvest is finished. Loquat are next.

Every year there seems to be an introduction of a new pest or two.  As pests become resistant to every ag chemical the industry throws at them we will have to learn to eat wormy fruit.  It may gross us out but it may be our only alternative to starvation.  Pests are not going away.

See you at the orchard,  Tosh

First Day Of Spring

 The Farm Stand will be closed for one day to recognize a significant day in the life of the owner.

CLOSED:  SUNDAY MARCH 20, 2016.

Regular March April hours will resume on Tues, Mar. 22.

March and April Hours:

Tu, Wed, Th     11:30 to 1:30

Fri, Sat    10:00 to 6:00

Sun   10:00 to 5:00

MOVING INTO FALL

     For us it has been very warm and challenging summer.  The drought continues to impact our growing practices with daily decisions and conversations about water use.  We have been busy cleaning up trees that did not survive the drought.  It is sad for me to see these trees gone since my father planted many of  them 40 or more years ago. They were trees with old wood and tasty fruit but because of their age were weak and decaying for many years.
        As much as we want to hang on to the summer fruits, the season is pushing us into fall. We are still harvesting late season peaches.  These are firm sweet tasty peaches.  Asian Pears and apples are filling our display tables as are peppers and winter squash.  A definite sign of fall is the appearance of early varieties of chocolate persimmons.  Fuyu and hachiya persimmons are starting to show some color on the trees.  Harvest will be sometime in October.

Here's what's at the farm stand now:
Peaches:  Summer Set, Late Alamar
Plums:  Casselman, Elephant Heart
Asian Pears:   Shinko, Yoi, Olympic, Yali
Apples:  Red Delicious, Golden Delicious (Otow Orchard)
               Mutsu, Fuji (Sunnyslope Farm)
Persimmons:  Coffee Cake, Maru, and Nagamaru (also called Tsurunoko or chocolate)
Quince
Jujube:  Li
Pomegranates:  white
Vegetables:  Sweet and hot peppers,  limited supply of okra, eggplant and basil
Winter Squash:   Kabocha, Butternut, Delicata
Bee Products:  honey, beeswax candles
Campfire wood

Water

Drip in the orchard (photo by Thomas Polchies)

Today was the first day we turned on the orchard irrigation system. We had put it off until as late as possible in an effort to save water.  In some areas of the orchard we reconfigured the irrigation by draping the mainline tubing through the lower branches of the trees and changing the micro sprinklers to the type of drip emitter in the photo.  In most areas we have the mainline tubing running on the ground along the rows of trees with one circular micro sprinkler placed between the trees. Last year we also changed some areas of the orchard's irrigation to two arc-shaped micro sprinklers between the trees that emitted less water together than one circular emitter.   We plan to monitor the differences in the trees' growth to try to figure out what works best. Last year we used almost 20% less water than the year before and we hope this year we are able to use even less water than last year.  

We started planting the vegetable gardens slowly over the past few weeks.  Now that we no longer have to carry water to the gardens and the weather is warmer we can plant the tomato, pepper and eggplant plant starts that we started from seed in February and March. At the fruit stand we now have yellow grapefruit, pink grapefruit, lemons, hoshigaki (Japanese hand-dried persimmons), locally made jam and eggs from local chickens.  

March and April Hours

 It has been a dry winter and we are already moving into spring.
 Our fruit stand hours for March and April are:
         Tu, Wed, Th  11:30 to 1:30  pm
         Fri, Sat, Sun   10:00 to 6:00 pm
                Closed on Mondays
We will return to our regular hours on May 1st.
 At the fruit stand we are now selling: navel oranges, blood oranges, grapefruit, hoshigaki, dehydrated fruit, beeswax candles, and jam  .
We planted peach, plum, jujube, ume, mulberry, persimmon, apple, and cherry trees.  It will be at least three years before they come into production.  The pruning is almost finished and we are working on tweaking our irrigation in hopes of  reducing our water use. 

The orchard is in bloom.  This is a great time to see the pink and white blossoms. By the end of March the blossoms will be replaced by tiny immature fruit vulnerable to freezing temperatures and hail storms. We just have to wait to see what summer brings.

Drought in the Orchard

This week in the local Roseville Press Tribune newspaper there is an article about the drought in our area and how it might affect the orchard.  You can read the article here.  Tosh and farmer Eric Hanson of Pine Hill Orchard are interviewed.  

The orchard is very dry and dusty like it's in the middle of the summer. When the dog runs from the garden through the trees she stirs up clouds of dust.  Usually this time of year the orchard floor is green with grass and other plants sprouting up from the rain, but this winter there's very little new plants growing, including weeds even.  It's been difficult to find new spots to move the chicken dome to because there's hardly any new vegetation for the chickens to eat.  

In the orchard lately Tosh has been pulling out any unproductive trees, and trees that haven't shown any new growth. The current plan is to plug up irrigation in those areas and not plant any new trees this year.  Although normally this would be the time of year to be planting new trees, we don't yet know if there will be enough water and how much we'll be able to use. 

In planning the vegetable gardens we are trying to find ways to conserve water, too.  We are thinking of starting certain crops that need more water later than usual, using more garden space for less thirsty crops, using more mulch and planting varieties that are supposed to be more drought tolerant.  We don't start planting the gardens until sometime in March though, and we'll have to wait and see what's happening with water at that time.  Hopefully it will rain. 

2013 Mail Order Form

The new 2013 Mail Order Form is now posted here on the website, under the "Hoshigaki/Persimmons" tab.  If you'd like to mail order hoshigaki (Japanese hand-dried persimmon) this year, please print out the order form and mail it back to us with your check.

In the photo you can see Chris moving a stick of freshly peeled persimmons to a new spot on one of the drying racks.  We started peeling the first hachiya persimmons for hoshigaki at the very end of September. The hachiyas need to be fully orange, but still hard to be able to peel in order to start the drying process.  After peeling, each fruit takes around six weeks to dry, depending on the weather.  The peeled fruits are hung by their stems in pairs and massaged every few days to help them to dry evenly.  By the end of the drying process, each persimmon has developed a dusting of natural powdered sugar on its surface, and is soft and sweet.

Because of these natural processes and weather variables, orders may take 8 to 10 weeks to ship.  It's important to get your order in as soon as possible, because supplies are limited to what we can produce while the weather permits.

We also have other varieties of fresh persimmon, Asian pears, quince and mandarins for sale through mail order.  We ship the fresh fruit boxes when they're available and in season.  This year we have only one size fruit box  rather than small and large sizes due to increased shipping costs. 

Queasy, the Horse

I'm sorry to say that Queasy, the horse died today.  He was Maya's horse who lived at the edge of the orchard. He had lived at the orchard for a lot of years. 

Citrus, Eggs and Greens

Chickens dust-bathing at the edge of my garden

Now is the season for eggs.  This is the time of the year that the chickens are laying the most prolifically. Even our older chickens have been laying an egg every few days.  It's also the end of citrus season and the beginning of herbs and greens.  Out in the gardens the Swiss chard and herbs are growing well in the late spring weather.

In the fruit stand we have grapefruit, lemons, Swiss chard, oregano, mint, hoshigaki, and fresh local free range eggs. You can also still order hoshigaki (Japanese hand dried persimmon) through mail order.

We have been busy in the orchard dealing with irrigation issues, mowing and thinning fruit from the trees. We've been getting the vegetable  gardens ready to plant by turning in compost and setting up watering. Some things like beans, garlic and zucchini are already planted.