LITTLE FRUITLETS

Plums

 We are looking forward to the summer crops.   On my most recent walk in the orchard, I saw little green plums, peaches, apricots, and Asian Pears on  the trees.  Hopefully these will be blessed with good weather till maturity.  

Peaches

Asian Pears

Apricots

The ume (Japanese sour plum) crop looks better than usual.  Keep your fingers crossed.  Not much damage yet and a decent crop.  All that can change in the event of a hail storm or freeze. 

 

The garden is producing fresh veggies. We are selling salad mix with baby romaine and leaf lettuces.  Beets are on their way.  Turnips are about finished.  We have little carrot greens rising above the soil and potatoes just got planted.  There is a small stand of sugar snap peas.  I am beginning to see a few flowers. Unfortunately, it will be a small crop of snap peas this year. If the warm weather holds, we will begin to plant summer vegetables like squash, tomatoes and cucumbers.

 

SLOW SEASON HOURS 

February to mid May:

Tues, Wed, and Thurs:  11:30 am to 1:30 pm

 Fri and Sat:  10 am to 6 pm

 Sunday                   CLOSED

 Monday                 CLOSED

 

You may request an appointment if you need a different time We will try to accommodate. Call my mobile phone and LEAVE A MESSAGE.  (916) 300-0720.

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

Vegetables:

Arugula:    Popular and tasty leafy green.  Popular in salads, stir fries, and on pizza. Young arugula is more mild. Mature leaves are often desired for their strong spicy flavor.

Komatsuna:  Tender leafy green vegetable, thought of as a Japanese spinach.  Taste is more like bok choy, mild with slight mustard flavor.  Can be added to salad, stir-fries, and soup. 

 

Turnips:    Turnips are a versatile vegetable.  Young turnips can be eaten raw in salads or with dips. Cooked turnips become tender and mild. They can be added to stir-fries, soup, stew, mashed or roasted.  The leaves can be cooked in stir-fries, soup, stew and with a bit of meat or eggs. Turnips and their leaves can also be pickled.

Salad Greens:  We have a tender mix of leafy green and baby romaine lettuces.

 

Hoshigaki :  These are whole dried persimmons.  They are hand massaged while they dry 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.  We are currently selling hoshigaki at the farm stand. For on farm orders of more than 1 pound it is best to email or call us to make a pre order.  

Hoshigaki strips:  Thin slices of hoshigaki for snacking.

Persimmon Pulp: Frozen pulp is available for baking or adding to oatmeal, smoothies, desserts or cereal. Some of our customers look forward to eating it like a popsicle!

 

CITRUS:

Valencia:  These are juicing oranges but most people just peel and eat like any other orange. They are sweet and very juicy.

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

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

Here is what we have from other producers:

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 might bring us fresh🥚 eggs from pastured 🐔🐔chickens.   Currently no supply. 

The California Persimmon:  A book published by the ANR covering history and background of persimmons. Contains many new and traditional persimmon recipes.

 

Looks like snow or hail but it is olive blossoms on the ground.

 

Olive tree in bloom.

Honey bees visiting persimmon blossoms.

 

FALL HARVEST

How quickly November is progressing.  Soon it will be Thanksgiving.  Time to gather with family and friends.

Tosh and I are now putting in our long days and nights making hoshigaki and organizing mail order requests.  The farm stand is closed on Mondays but I still find myself there tending the dried persimmons.   You may contact us for on-farm pick-up orders by calling (916) 791-1656 or email at otoworchard@yahoo.com.  For mail orders please use our mail order form.  Mail order shipments usually begin in December. 

The trees have noticed the change in night time temperatures.  Many of the persimmon trees are displaying vibrant orange, yellow, purple and red leaves. Nice time for a walk in the orchard.

 

 

 

Please note:  We will be closed on Thanksgiving Day.  Regular hours will resume  on Friday Nov. 24, 2023.

HOURS:

Tues through Sat  10:00 am to 6 pm 

Sunday  11:00 am to 5:00 pm

CLOSED ON MONDAYS 

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.  The early hoshigaki is available. You may contact us for on-farm pick-up orders. (916) 791-1656 or email at otowochard@yahoo.com.  For mail orders please use our mail order form . Mail order shipments do not usually begin until December.

Apples: 

        Fuji: Known for being sweet juicy and always crisp.

        Reinete Simerenko:  a green sweet-tart apple with great flavor. I call it a cider apple.

        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.

        Arkansas Black:  Amazingly deep red black apple. I call it the "Sleeping Beauty " apple.  Sweet and very firm.

European Pears:

        Comice :  Large, juicy, sweet pear when ripe.  Wait for the skin to turn slightly yellow. Similar to a Bartlett pear.

Asian Pears:  

    Shinko:  Large round pear with brown skin.  Very sweet, crisp, and juicy, a good keeper.

    Olympic: Large, dark brown, round Asian pear.  It has a good crunch and the flavor is intense. It is juicy and very sweet.  Can be used for pies and cobblers.

    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 of year they are hard and crisp.  Later in the season or if held for a period of time they will become more orange-red and the flesh will become tender and sweeter. Used for fresh eating and in salads. Currently being sold by the bag and the box.

    Maru, Chocolate, and Nagamaru:  These are the brown fleshed persimmons.  Back in April when the trees were in bloom, the bees were  buzzing.  If the flower was fully pollinated, seeds would form and give off ethylene gas  to make the flesh brown and sweet.  The problem arises when a flower is only partially pollinated and less than half of the seeds form.  This fruit will be only partially sweet.  It's always a risk.  We recommend cutting the fruit and eating only the brown, sweet flesh. Some varieties will sweeten as they soften.

    Hyakume:  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 one we think are mostly astringent to make Vodka persimmons. Persimmons treated with vodka are always sweet. Their flesh may be brown or yellow.

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.  Currently out of stock.

 
Cherry Tomatoes:  We are still getting a few Sun Gold cherry tomatoes.  It won't be for long.   The days are getting too short and cold. Limited supply. 

Chili Peppers:   Aji Amareto, Buena Mulata, Jalapenos, ---All limited supply.

Tomatillos:   These look like small green tomatoes in a paper shell.  They can be cooked or eaten raw. You can add them to salads or make them into green salsa.

Sweet Peppers: Green, yellow and purple varieties.

Winter Squash:

    Red Kuri, Black Futsu:  Known as a Japanese pumpkins.  These varieties have sweet, thick dry flesh. They can be steamed, baked, roasted, sauteed or added to soups and stews.

    Butternut Squash:    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.  Is can be roasted, steamed, baked  and chopped into soups, stews, casseroles and curries.  Flavor can be savory or sweetened with syrup and butter.  

Quince:  This fruit is firm and seldom eaten raw.  It has a pleasing fragrance which can be preserved by making sauce, jams, jelly, adding it to  apple dishes, and pairing it with pork.  It is a great source for pectin.  Quince must be cooked and cored. It is famously used to make Quince sauce or Doulce de Membrillo, and Quince candy.  For Thanksgiving it is a tradition in our family to add quince to the cranberry sauce. Wow.

Pomegranates:  Sweet White Pomegranates and tart red Wonderful Pomegranates.

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

Here is what we have from other producers:

WoodRose Country Garden  in Granite Bay, organic practices:

    Eggplant, beans, colorful bell peppers, garlic and arugula.

    Seasoning:  basil, rosemary, oregano, thyme, fresh garlic

    Cherry tomatoes.

    Winter squash:  Pink Banana Squash,

Top O' the Hill Apiary in Granite Bay:   Bees wax 🐝. 

Sunnyslope Farm Conventional practices, Garanite Bay, CA:  Fuji Apples.

La Bella Vito Farm in Loomis is bringing us fresh🥚 eggs from pastured 🐔🐔chickens. Production is low.  As days get shorter the chickens go through molting. This is the process of loosing old feathers and regrowing new feathers.  During this period, egg laying decreases and chickens concentrate on storing nutrients for the next season.

Kijani Farm in Granite Bay, organic practices:

    Sweet 100 cherry tomatoes

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

Mihara Farm  conventional farming in Newcastle, CA:  Kiwi, Hachiya persimmons.

Stoney Point Farm, Organic certified, Loomis, CA:  Hachiya persimmons.

Placer County Master Gardeners:   2024 Gardening Guide and Calendar.  Provides helpful hints throughout your gardening year.

Lupi Farm  in Granite Bay, no spray:  Quince.

SUN KISSED TOMATOES

 Tomatoes were just waiting for the warm weather.  Tomatoes are now at the peak of the harvest.  That is to say we have a large selection: slicers, salad size, heirloom, cherry, colorful, and sauce tomatoes.  They are so tasty and juicy with just the right texture.  It is a good time to freeze, can or dry these summer time gems for enjoyment in winter soups and stews. At this time we are letting quantities ago for discounted prices.

The Japanese cucumbers are starting to get a little smaller.  The Armenian cucumbers are  enjoying this season.  A few are short but many are very long.  When the Japanese Uri is not available, Armenian cucumbers are often substituted for them in America.  These make firm, crisp Japanese pickles.  Armenian cucumbers can be used in salads, in stir fries, for dipping and just for munching.

Don't wait too long or you may miss out on the Suncrest peaches.  These beautiful juicy peaches are coming from Sunnyslope Farm, a conventional farm in Granite Bay.  They will be gone in a week.  After that, there will be a few other varieties of peaches from Sunnyslope Farm.

Otow Orchard peaches continue to struggle. Very few are left.  We should be transitioning into fall fruit in a couple weeks with apples, Asian pears and figs.  Winter squashes are starting to take shape.

The gardens are finally producing fresh, tender long beans. A  great addition to stir fries.  They also make a good summer salad. I like to boil and cool them off before adding salad dressing.  Slowly we are getting a few tender Okra.  These plants struggled for a long time, and may have a discouraging production this year.  Japanese Eggplant, however, are quite happily producing a tasty, tender, thin skinned vegetable.

HOURS:

Tues through Sat  10:00 am to 6 pm 

Sunday  11:00am to 5:00 pm

CLOSED ON MONDAYS 

Armenian Cucumbers

Slicing Tomatoes

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.  They should be stored in the  freezer if not consumed within a day and definitely kept cool at all times.  You may purchase these at our farm stand.

Plums:  Limited supply.  You may have to ask.

Peaches: Very limited supply. 

Apples:  Gravenstein are sweet tart with aromatic fragrance. Wonderful flavor and is often used for baking and sauces.

Wild Blackberries:  With the heat, these will have a short season. Flavorful, sweet, and juicy.

Valencia Oranges:   Juicy, sweet with some tartness.  These are juicing oranges and also good for eating fresh

Yellow Grapefruit:   Sweet, tart, and flavorful with a wonderfully bitter background.

Eureka Lemons:  These are the tart lemons.  Great for lemonade or Lemon Meringue Pie.

Figs:  Gone for now.  Waiting for the next crop, probably mid to late August .   

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

⚘ Calendula  Salve and Lip Balm

Dehydrated grapefruit and lemons

Tomatoes:   Slicing, salad, colorful, and cherry tomatoes.  All vine ripened and full of flavor.

Summer Squash: zucchini and yellow squash.  Extra large hard skinned zucchini are also available.

Cucumbers:  Japanese cucumbers are thin skinned, crisp, seedless and sweet.   Armenian cucumbers are firm, and crisp.

Japanese Eggplant:  Thin skinned, tender and few seeds.  Subtle flavor.

Okra: When we pay attention, we try to  harvest tender pods.

Long Beans :  Similar in taste to green beans.   Texture is more tender.

Here is what we have from other producers:

WoodRose Country Garden  in Granite Bay, organic practices:  melons, summer squash, eggplant, okra, onions, basil, rosemary, oregano, thyme, fresh garlic, Armenian cucumbers, bell peppers, potatoes, beans , snow peas, slicing tomatoes, San Marzano paste tomatoes, and cherry tomatoes. Ambrosia melons and watermelons.

Top O' the Hill Apiary in Granite Bay: Honey🍯. Top of the Hill Apiary also has bees wax 🐝.

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

Sunnyslope Farm in Granite Bay:  Suncrest peaches: Yellow freestone peaches with red flesh, juicy and sweet.  Great flavor.

Kijani Farm in Granite Bay, organic practices:  Red Russian Kale, Dino Kale, Swiss Chard, Beets.

An immature Red Kuri Squash

SUNCREST PEACHES

    Often considered the best peach, Suncrest peaches have arrived.  The Suncrest are coming from our neighbor, Sunnyslope Farm, in Granite Bay.  This is a conventional farm.  Its growing practices are like those of the  produce you see at the super market except the peaches are left on the tree long enough to fully mature. Tree ripened fruit has the right texture and flavor.  These Suncrest peaches are juicy and sweet.  The flesh is soft to sturdy and has a give to it that releases the juice. The inside is streaked with red flesh.

 

We anticipate having Suncrest peaches for 7 to 10 days.  Then the peach sales will once again be limited unless the neighbors find some hidden gems.

WoodRose  Country Garden is bringing us Ambrosia melons and yellow fleshed watermelons.  Ambrosia melons look like a cantalope. They are sweet, tender and juicy.

 

Wild blackberries from our farm are still available.  These are small and mighty. Sweet, juicy, and flavorful.   The temperature has been so high that many of the blossoms are drying up before they can form fruit.  It may be a short season for blackberries this year.

 

 

 

 

 

 

 

 

 

HOURS:

Tues through Sat  10:00 am to 6 pm 

Sunday  11:00am to 5:00 pm

CLOSED ON MONDAYS 

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.  They should be stored in the  freezer if not consumed within a day and definitely kept cool at all times.  You may purchase these at our farm stand.

Plums:  Limited supply.  You may have to ask.

Peaches: Very limited supply. 

Apples:  Gravenstein are sweet tart with aromatic fragrance. Wonderful flavor and is often used for baking and sauces.

Wild Blackberries:  With the heat, these will have a short season. Flavorful, sweet, and juicy.

Valencia Oranges:   Juicy, sweet with some tartness.  These are juicing oranges and also good for eating fresh

Yellow Grapefruit:   Sweet, tart, and flavorful with a wonderfully bitter background.

Eureka Lemons:  These are the tart lemons.  Great for lemonade or Lemon Meringue Pie.

Figs:  Gone for now.  Waiting for the next crop, probably in August.   

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

⚘ Calendula  Salve and Lip Balm

Dehydrated grapefruit and lemons

Tomatoes:   Slicing, salad, colorful, and cherry tomatoes

Summer Squash: zucchini and yellow squash

Cucumbers:  Japanese cucumbers are thin skinned, crisp, seedless and sweet.   Armenian cucumbers are firm, and crisp.

Japanese Eggplant:  Thin skinned, tender and few seeds.  Subtle flavor.

Okra

Long Beans 

Here is what we have from other producers:

WoodRose Country Garden  in Granite Bay, organic practices:  melons, summer squash, eggplant, okra, onions, basil, rosemary, oregano, thyme, fresh garlic, Armenian cucumbers, bell peppers, potatoes, beans , snow peas, tomatoes and cherry tomatoes.  Limited supply of nectarines.

Double Delight Nectarine

Top O' the Hill Apiary in Granite Bay: Honey🍯. Top of the Hill Apiary also has bees wax 🐝.

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

Sunnyslope Farm in Granite Bay:  Suncrest peaches: Yellow freestone peaches with red flesh, juicy and sweet.  Great flavor.

Kijani Farm in Granite Bay, organic practices:  Red Russian Kale, Dino Kale, Swiss Chard, Beets.

Suncrest peaches

Long beans

TOMATOES AND MELONS

For eons we have enjoyed a climate conducive to growing food.  Now we deal with  extremes of wind and rain in the off season and extremely hot summers.  Plants are struggling, food is more challenging to produce. 

Tomatoes are starting to come into the farm stand.  We are getting slicing, heirloom, and paste  tomatoes from WoodRose Country Gardens.  These are vine ripened juicy tomatoes.  There are also sweet Sungold, Sweet 100's, and yellow pear cherry tomatoes.

 

WoodRose is also  bringing us  melons. Ambrosia look like cantaloupe with sweet, tender, pale orange flesh. They have a wonderful melon flavor. There are also a few watermelons.

 

The peach crop continues to be small and sporadic.  Quickly, Gene Elberta, Delight, and Suncrest  will be finished. We are also getting a few white peaches: Sugar Lady and Silver Logan.

 

For the moment, we have Double Delight nectarines from WoodRose.  Very sweet and juicy.

 

Although the fruit crop is diminished, the vegetable gardens are producing.  They are struggling with the heat but continuing to produce.  We have a good supply of green and yellow summer squash. and a good supply of Japaneses cucumbers and Armenian cucumbers.  The Japanese eggplants are also starting to produce.

 

It may seem early, but we are starting to harvest Gravenstein apples.  These apples are sweet tart with aromatic fragrance. Wonderful flavor and is often used for baking and sauces.  

 

For the moment, we are getting wild blackberries from our farm.  These are small and mighty. Sweet, juicy, and flavorful.   The temperature has been so high that many of the blossoms are drying up before they can form fruit.  It may be a short season for blackberries this year.

HOURS:

Tues through Sat  10:00 am to 6 pm 

Sunday  11:00am to 5:00 pm

CLOSED ON MONDAYS 

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.  They should be stored in the  freezer if not consumed within a day and definitely kept cool at all times.  You may purchase these at our farm stand.

Plums:  Limited supply.  You may have to ask.

Peaches: Very limited supply. 

Apples:  Gravenstein are sweet tart with aromatic fragrance. Wonderful flavor and is often used for baking and sauces.

Wild Blackberries:  With the heat, these will have a short season. Flavorful, sweet, and juicy.

Valencia Oranges:   Juicy, sweet with some tartness.  These are juicing oranges and also good for eating fresh

Yellow Grapefruit:   Sweet, tart, and flavorful with a wonderfully bitter background.

Eureka Lemons:  These are the tart lemons.  Great for lemonade or Lemon Meringue Pie.

Figs:  Gone for now.  Waiting for the next crop, probably in August.   

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

Bread and Butter pickles from Japanese cucumbers

⚘ Calendula  Salve and Lip Balm

Dehydrated grapefruit and lemons

Summer Squash: zucchini and yellow squash

Cucumbers:  Japanese cucumbers are thin skinned, crisp, seedless and sweet.   Armenian cucumbers are firm, and crisp.

Japanese Eggplant:  Thin skinned, tender and few seeds.  Subtle flavor.

Here is what we have from other producers:

WoodRose Country Garden  in Granite Bay, organic practices:   summer squash, eggplant, okra, onions, basil, rosemary, oregano, thyme, fresh garlic, Armenian cucumbers, bell peppers, potatoes, beans , snow peas, tomatoes and cherry tomatoes.  Limited supply of nectarines.

Double Delight Nectarine

Top O' the Hill Apiary in Granite Bay: Honey🍯. Top of the Hill Apiary also has bees wax 🐝.

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

Sunnyslope Farm in Granite Bay:  Japanese Ume plums:  These small very tart apricots are pickled for Japanese  cuisine.  They are commonly pickled in salt, sugar, honey, or alcohol. 

Kijani Farm in Granite Bay, organic practices:  Red Russian Kale, Dino Kale, Swiss Chard, Beets.

NOW YOU SEE THEM, NOW YOU DON'T

Peaches are playing an elusive game this year.  Yesterday we had peaches.  Now the supply is diminished to very few, again.  Red Haven and Regina made very short appearances.  We are selling Frost peaches now.  This variety was selected for its resistance to peach leaf curl.  While it is not as rosy colored as most of our peaches, it is still juicy and sweet.  Problem is, I find it more enjoyable when it has a green cast to it.  So it looks like it is not ready, but that is the best time to eat it.

We are getting some help in the peach department from our neighbor, Sunnyslope Farm and our other neighbor, WoodRose Country Garden.

Plums are also giving us a small crop.  Santa Rosa plums are in short supply and may be gone by the end of this week.  Now and then we get a handful of Tulare Giant, Duarte, or Eldorado plums to add to our table. Sad to say, just not much stone fruit.

Amazingly, citrus are still hanging on the trees.  Lemons are big and beautiful, Valencia oranges are sweet and juicy.  And there is still a supply of yellow grapefruit.

Now is the time to eat your vegetables. The green and yellow squash are fresh and tender.  The supply of Japanese cucumbers is not always predictable since they are in such high demand.  We are getting small Japanese eggplants that are thin skinned and tender. Few seeds to contend with!

WoodRose Country Garden and Kijani Farm are adding to our vegetable offerings.  A few real tomatoes have gone home with a few lucky customers.  More to come.

Our supply of hoshigaki is getting very low.  At this time of year we warn people to keep their hoshigaki cold and out of the sun.  If you don't see hoshigaki on display in the farm stand, please ask.  It is chilling in the frig. 

Don't forget the figs.  The Breba crop will not last very long.  The next crop won't start till next month.

HOURS:

Tues through Sat  10:00 am to 6 pm 

Sunday  11:00am to 5:00 pm

CLOSED ON MONDAYS 

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.  They should be stored in the  freezer if not consumed within a day and definitely kept cool at all times.  You may purchase these at our farm stand.

Plums:  Santa Rosa:  Heirloom variety. Sweet tart and extremely flavorful and fragrant. This variety has stood the test of time and is very popular for good reasons.

Peaches: Very limited supply. 

Frost peaches are best when a little green.

Valencia Oranges:   Juicy, sweet with some tartness.  These are juicing oranges and also good for eating fresh

Yellow Grapefruit:   Sweet, tart, and flavorful with a wonderfully bitter background.

Eureka Lemons:  These are the tart lemons.  Great for lemonade or Lemon Meringue Pie.

Figs:  Panache, Black Mission.  Limited supply        

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

⚘ Calendula  Salve and Lip Balm

Dehydrated grapefruit and lemons

Summer Squash: zucchini and yellow squash

Cucumbers:  Japanese cucumbers are thin skinned, crisp, seedless and sweet. 

Japanese Eggplant:  Thin skinned, tender and few seeds.  Subtle flavor.

Here is what we have from other producers:

WoodRose Country Garden  in Granite Bay, organic practices:  lettuce, summer squash, onions, basil, rosemary, oregano, thyme, fresh garlic, bell peppers, potatoes, beans, carrots, snow peas, and cherry tomatoes.  Limited supply of tomatoes, nectarines, and Kim Alberta peaches.

Double Delight Nectarine

Top O' the Hill Apiary in Granite Bay: Honey🍯. Top of the Hill Apiary also has bees wax 🐝.

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

Sunnyslope Farm in Granite Bay:  Japanese Ume plums:  These small very tart apricots are pickled for Japanese  cuisine.  They are commonly pickled in salt, sugar, honey, or alcohol.  

Sunnyslope Farm in Granite Bay:  June Pride are yellow fleshed, freestone peaches.  Limited supply.

Kijani Farm in Granite Bay, organic practices:  Red Russian Kale, Dino Kale, Swiss Chard, Beets.

Lupi Farm in Granite Bay, no spray.  Black Mission figs