READY FOR 2026

🥳DEC. 31, NEW YEAR'S EVE  10AM TO 4PM

 🌞JAN. 1,   NEW YEAR'S DAY   CLOSED

 

JANUARY HOURS: 

TUES THROUGH SAT:   10AM TO 4PM 

                    SUNDAYS:    11AM TO 4PM

                    CLOSED ON MONDAYS 

 

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 

 

The end of 2025 was cold and moist.  No rain till the end.  Our persimmons and citrus hung on longer. When the cold came they responded quickly.  Luckily we had stacks of stored Fuyu persimmons that people have come by to purchase.  These are not as crisp as in November but they are still hard.  Most are getting softer and sweeter.  

 We made a quick run to the mandarin trees when we discovered that rain had promoted ripening and soft spots.  Many were damaged but there are still many good ones to enjoy.  The Navel orange crop is also quickly maturing.  We will be harvesting them soon.

Lupi Farm in Granite Bay is providing us with beautiful Meyer lemons and a mystery lemon.  The mystery lemon is sour with a bitter background.

At this time the  lower end of our farm is soaked with rain water runoff.  One farmer quickly realized how soft the earth was, and turned his tractor around and will wait for dryer times.  Too much mud.The other farmer tried to work, in spite of the risk.  That farmer spent the next day digging out his tractor with a shovel then pulling it out with anther tractor. Luckily the helping tractor did its job without getting stuck.

 

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

PERSIMMONS

FUYU:  These are low acid, firm, sweet and crisp.  People love them because they are always sweet. They can be eaten firm or softer depending on your preference.  It is late in the season for crisp Fuyu.  Many people are still enjoying the softer sweeter fruit.

Back row: Nagamaru (Chocolate,Tsurunoko), Hyakume (cinnamon), Hachiya. Front row  Maru, Coffee Cake (Nishimura Wase), Fuyu.

Hachiya:  Hachiya are tall, orange, acorn shaped persimmons that cannot be eaten till soft as pudding in a bag.  They become soft, sweet and juicy. It was suggested that you bite a little hole in the skin and suck out the contents for a sweet treat.  Watch out for the seeds.

Hyakume:   These persimmons  have speckled, cinnamon color fleshed when pollinated.  They are sweet and can be eaten hard or softer.  For the novice, our recommendation is to cut the persimmon to see the sweet brown flesh before biting into the fruit.  Often less than half of the persimmon is edible. Sold out till November 2026.

Vodka:  These are not actually a variety.  They are astringent Hyakume  persimmons that have been treated with Vodka  to make them sweet and enjoyable. They are  yellow or brown fleshed.  They can be eaten hard or soft.  When soft they are juicy and very smooth.

 

   

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.  The last hoshigaki for this season were peeled  at the end of November.  These will dry slowly for the next four to six weeks.  December and January are usually the best time to get hoshigaki. 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.  For mail orders please use our mail order form.

CITRUS

Satsuma Mandarins:  Easy to peel, sweet, juicy and few seeds.  Great for fresh eating or adding to salad. High in vitamin C.

Navel Oranges:   Sweet and juicy with traditional orange flavor.  

Blood Oranges:  This year most of our Blood Oranges are small and yellow on the outside.  But the inside is a vibrant red to orange color characteristic of this variety. They are flavorful, sweet and juicy.

 APPLES          

Reinette Simirenko, Fuji, Granny Smith, Striped Red Delicious

Fuji:   Our Fuji apples are green with light red blush.  I blame this on our warm weather compared to cooler apple growing regions in the Northwest. Nonetheless our Fuji apples are sweet, crisp and full of juice. They are mostly used for fresh eating but also good for baking, cooking, drying and adding to salads. 

Pink Lady:  (Cripps Pink) Beautiful deep pink skin.  Sweet tart flavor. Great for eating fresh, slicing into salads, and baking.  Resists browning when sliced. 

ASIAN PEARS  

Okusankichi:  Also known as Late Korean.  This is the last Asian pear we grow.  Mildly sweet, juicy and crisp.  The brown thick skin helps it to have a long shelf life.  It becomes sweeter as it is stored.  This winter treat offers a crisp refreshing treat in the middle of winter.

 

Quince:  Related to pears and apples, quince are firm, fragrant, and tart. They contain pectin which promotes gelling. Seldom eaten raw, it is usually cooked with sweetener for jam jelly, candy or added to stews. Quince sauce pairs nicely with pork. Thinly sliced raw quince can be added to tea or water.

Pecans:  Sweet and nutty and thin shelled.  Hand harvested before the crows got them!!!  I really have no idea but they look like Shawnee variety.

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.

Mystery Lemons: These lemons were found as part of another lemon tree.  Possibly a root stock or a sport.  Nonetheless they are edible, sour and a bit bitter.

La Bella Vito Farm in Loomis brings us fresh🥚 eggs from pastured 🐔🐔chickens.  Chickens are currently molting so egg production is low.  Also, production is limited by short daylight hours. Currently no supply. Production should increase in February.  Limited supply.

     Vanilla Exract:  Homemade in Loomis, CA at La Bella Vito Farm. Fragrant vanilla flavoring from Madagascar vanilla beans.

 

 

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

 

 

MANDARINS and PERSIMMONS

 We are getting some cool days and cool nights.  Temps seem to hover around 40 to 47 degrees day and night.  This temperature should be good for chill hour accumulation as trees prepare for next season's production.  As for us California humans, it is just cold.  We are hoping for some rain and snow, badly needed for our crops and community.

Citrus do respond to the cooler weather.  Mandarins are maturing in the foothills before Otow Orchard mandarins.  There are many Placer county farms offering fresh mandarins at this time.   You can check the PlacerGrown.com web site for a list of farms.  Pleasant Hill Farm in Lincoln and Tudsbury Orchard in Loomis are bring mandarins to us.  They are sweet, juicy and citrus-y. Easy to peel and few seeds.

The hoshigaki process is slowing due to the low temperatures.  Half of this years crop is waiting for the final steps.  The other half is still hanging, waiting for their surfaces to dry out a bit. Normally we do not add heat but this year may be an exception.

 

 

FARM STAND MODIFIED HOURS FOR HOLIDAYS.

🎁DEC. 24, CHRISTMAS EVE  10AM TO 3PM

🎄DEC. 25, CHRISTMAS DAY    CLOSED

🥳DEC. 31, NEW YEAR'S EVE  10AM TO 4PM

 🌞JAN. 1,   NEW YEAR'S DAY   CLOSED

Please note, we will be closed Christmas Day and New Years Day.  Hours in January will be 10 am to 4 pm.  Closed on Mondays.  We will try to  accommodate requests for alternate times. We will be recovering from cataract surgery and were warned to avoid lifting and straining. Our staff will be supporting us.

 

 

 Hours

    Tues thru 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.

PERSIMMONS

FUYU:  These are low acid, firm, sweet and crisp.  People love them because they are always sweet. They can be eaten firm or softer depending on your preference.  

Back row: Nagamaru (Chocolate,Tsurunoko), Hyakume (cinnamon), Hachiya. Front row  Maru, Coffee Cake (Nishimura Wase), Fuyu.

Hachiya:  Hachiya are tall, orange, acorn shaped persimmons that cannot be eaten till soft as pudding in a bag.  They become soft, sweet and juicy. It was suggested that you bite a little hole in the skin and suck out the contents for a sweet treat.  Watch out for the seeds.

Gyombo:  These are tall, conical shaped persimmons.  Like Hachiya, they remain astringent till very soft. They are very sweet and juicy.  It is suggested that you bite a little hole in the skin and suck out the contents for a sweet treat.  Watch out for the seeds.

Maru, Nagamaru, and Chocolate: These persimmons  are brown fleshed when pollinated.  They are sweet and can be eaten hard  or softer.  For the novice, our recommendation is to cut the persimmon to see the sweet brown flesh before biting into the fruit.  Often less than half of the persimmon is edible.

Hyakume:   These persimmons  have speckled, cinnamon color fleshed when pollinated.  They are sweet and can be eaten hard or softer.  For the novice, our recommendation is to cut the persimmon to see the sweet brown flesh before biting into the fruit.  Often less than half of the persimmon is edible.

Vodka:  These are not actually a varietay.  They are astringent Hyakume  persimmons that have been treated with Vodka  to make them sweet and enjoyable. They are  yellow or brown fleshed.  They can be eaten hard or soft.  When soft they are juicy and very smooth.

 

   

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.  The last hoshigaki for this season were peeled  at the end of November.  These will dry slowly for the next four to six weeks.  December and January are usually the best time to get hoshigaki. 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.  For mail orders please use our mail order form.

 APPLES          

Reinette Simirenko, Fuji, Granny Smith, Striped Red Delicious

Fuji:   Our Fuji apples are green with light red blush.  I blame this on our warm weather compared to cooler apple growing regions in the Northwest. Nonetheless our Fuji apples are sweet, crisp and full of juice. They are mostly used for fresh eating but also good for baking, cooking, drying and adding to salads. 

Pink Lady:  (Cripps Pink) Beautiful deep pink skin.  Sweet tart flavor. Great for eating fresh, slicing into salads, and baking.  Resists browning when sliced. 

ASIAN PEARS  

Okusankichi:  Also known as Late Korean.  This is the last Asian pear we grow.  Mildly sweet, juicy and crisp.  The brown thick skin helps it to have a long shelf life.  It becomes sweeter as it is stored.  This winter treat offers a crisp refreshing treat in the middle of winter.

POMEGRANATES

Wonderful Pomegranates:  Very popular crimson seeded red pomegranates.   Sweet-tart and so flavorful. 

 

Quince:  Related to pears and apples, quince are firm, fragrant, and tart. They contain pectin which promotes gelling. Seldom eaten raw, it is usually cooked with sweetener for jam jelly, candy or added to stews. Quince sauce pairs nicely with pork. Thinly sliced raw quince can be added to tea or water.

Pecans:  Sweet and nutty and thin shelled.  Hand harvested before the crows got them!!!  I really have no idea but they look like Shawnee variety.

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:

Tudsbury Orchard in Loomis:  Bags of mountain grown mandarins.  Sweet tart and flavorful.  Easy to peel and seedless.    

Pleasant Hill Farm in Lincoln:  Sweet and juicy mandarins.  Easy to peel and seedless. 

La Bella Vito Farm in Loomis is bringing us fresh🥚 eggs from pastured 🐔🐔chickens.  Chickens are currently molting so egg production is low.  Also, production is limited by short daylight hours. Production should increase in February.  Limited supply.

     Vanilla Exract:  Homemade in Loomis, CA at La Bella Vito Farm. Fragrant vanilla flavoring from Madagascar vanilla beans.

 

Kijani Farm in Granite Bay.  No spray practice:  

 Butternut Squash:  Sweet nutty winter squash. Orange flesh is concentrated in the neck of this squash.

 

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

 

 

HOSHIGAKI AND PERSIMMONS

Early season hoshigaki are getting their last kneading before being packaged for our customers. Some white sugar has formed on the surface and most have a tender texture and moist interior.  The rest of the crop is either hanging around or sitting in freezing temperatures.  If you are looking to buy hoshigaki, we should have them available at the end of November and hopefully through January. 

⛆⛆⛆ RAIN, RAIN.  It seemed like a long dry spell for fall. We are finally getting some rain. ⛈ With wet pavements and wet fields, we have to be careful.☔  Nonetheless grateful 🌈for the downpour of water from the sky. 🌦

Currently the persimmon trees are aflame with orange and yellow fall colored 🍂  leaves.  Many of our visitors are enjoying a walk down the orchard road to see these vibrant colors.  The fall scene may be brief especially with wind and rain playing on the leaves.

 

That's the intro that I wrote last week. Let me say that getting to this blog post has been difficult.  Long hours at the farm have forced me to want sleep rather than inform you of "What's New" at the orchard.   Up date on hoshigaki: We are now selling early  season hoshigaki at the farm stand.  These are the ones we peeled in October.  Soon we will be into the regular season.  Then we will start to notify customers on the reserve list and start the mail order process.  If you are interested in purchasing one or more pounds at the farm stand, please call (916) 791-1656 or email otoworchard@yahoo.com.  For mail orders please use our mail order form.

 

 

(Sorry about the blank space that follows.   Not  intentionally left.  Below is our current products available.) 

 

 

Please note, we will be closed on Thanksgiving Day, Christmas Day and New Years Day.  January will have modified hours also.  Stay tuned.

 

 

 Hours

    Tues thru 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.

PERSIMMONS

FUYU:  These are low acid, firm, sweet and crisp.  People love them because they are always sweet and at this time very crisp.They can be eaten firm or softer depending on your preference.  

Back row: Nagamaru (Chocolate,Tsurunoko), Hyakume (cinnamon), Hachiya. Front row  Maru, Coffee Cake (Nishimura Wase), Fuyu.

Hachiya:  Hachiya are tall, orange, acorn shaped persimmons that cannot be eaten till soft as pudding in a bag.  They become soft, sweet and juicy. It was suggested that you bite a little hole in the skin and suck out the contents for a sweet treat.  Watch out for the seeds.

Gyombo:  These are tall, conical shaped persimmons.  Like Hachiya, they remain astringent till very soft. They are very sweet and juicy.  It is suggested that you bite a little hole in the skin and suck out the contents for a sweet treat.  Watch out for the seeds.

Maru, Nagamaru, and Chocolate: These persimmons  are brown fleshed when pollinated.  They are sweet and can be eaten hard  or softer.  For the novice, our recommendation is to cut the persimmon to see the sweet brown flesh before biting into the fruit.  Often less than half of the persimmon is edible.

 

   

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 usually begin processing the new season hoshigaki in October.  We may have a few to sell by Thanksgiving.  December and January are usually the best time to get hoshigaki.  For orders of more than 1 pound it is best to email or call us to make a preorder.  For mail orders please use our mail order form.

 APPLES          

Reinette Simirenko, Fuji, Granny Smith, Striped Red Delicious

Granny Smith:  Green skinned sweet tart apple. White flesh does not discolor with exposure to air.  Although often used for baking it also can be enjoyed eaten out of hand.  For pies it is recommended to add a squeeze of lemon juice.

Fuji:   Our Fuji apples are green with light red blush.  I blame this on our warm weather compared to cooler apple growing regions in the Northwest. Nonetheless our Fuji apples are sweet, crisp and full of juice. They are mostly used for fresh eating but also good for baking, cooking, drying and adding to salads. 

Pink Lady:  (Cripps Pink) Beautiful deep pink skin.  Sweet tart flavor. Great for eating fresh, slicing into salads, and baking.  Resists browning when sliced.

European Pears

Comice:  This is a European pear. These gems are yellow when mature.  If properly ripened (and I am still learning) the texture becomes delicate and creamy. They are sweet, juicy and aromatic with a background of honey and vanilla.  

ASIAN PEARS  

Shinko:  A popular sweet Asian pear. Shinko are crisp and juicy with a background of citrus and butterscotch.  It has brown skin with ivory colored flesh. A refreshing snack to be shared with others or added to salads.  They can be roasted or added to baked goods.  Unwashed Shinko pears can be stored in the produce bin of the refrigerator for one to three months.

POMEGRANATES

White Pomegranates:  The actual name of this variety is unknown. Kichitaro Kawano, founder of this orchard, planted it over 100 years ago.  The name has been lost.  Yellow skin over pink arils. The seeds are sweet with a smaller core than other pomegranates.  Pink juice does not stain.

Wonderful Pomegranates:  Very popular crimson seeded red pomegranates.   Sweet-tart and so flavorful. 

 

Quince:  Related to pears and apples, quince are firm, fragrant, and tart. They contain pectin which promotes gelling. Seldom eaten raw, it is usually cooked with sweetener for jam jelly, candy or added to stews. Quince sauce pairs nicely with pork. Thinly sliced raw quince can be added to tea or water.

Pecans:  Sweet and nutty and thin shelled.  Hand harvested before the crows got them!!!  I really have no idea but they look like Shawnee variety.

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:

Tudsbury Orchard in Loomis  Bags of mountain grown mandarins.  Sweet tart and flavorful.  

La Bella Vito Farm in Loomis is bringing us fresh🥚 eggs from pastured 🐔🐔chickens.  Chickens are currently molting so egg production is low.  Also, production is limited by short daylight hours. Production should increase in February.  Limited supply.

     Vanilla Exract:  Homemade in Loomis, CA at La Bella Vito Farm. Fragrant vanilla flavoring from Madagascar vanilla beans.

 

Kijani Farm in Granite Bay.  No spray practice:  

 Butternut Squash:  Sweet nutty winter squash. Orange flesh is concentrated in the neck of this squash.

 

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

 

 

COOLER WEATHER

           We are transitioning into the needs of another year:  pruning, cleaning up the orchard, cleaning up the hoshigaki rooms, ordering seeds, sorting old boxes, cleaning buckets, repairing equipment, etc.  Most of the orchard is dormant.  Leaves have fallen, branches are bare. Garden debris is waiting to be removed or has been incorporated.  Yet, here and there in the orchard we see a citrus tree preparing for harvest or a Japanese apricot tree pushing pink or white blossoms.  So the cycle continues.

       In the citrus department we have a few Satsuma and Clementine Mandarins, and some Navel and Blood Oranges.  We are waiting for Eureka lemons and yellow grapefruit.  Lupi farm in Granite Bay is bringing us bright yellow Meyer Lemons.

HOURS:

 Tues. through Sat. 10:00 am to 6:00 pm

 Sunday 11 am to 5 pm 

 Closed on Mondays

 

 

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

Brown Asian Pears: Okusankichi. These pears are mildly sweet, juicy, and crisp. They are good keepers. 

Apples:  🍎 Fuji  (limited supply)

Quince: Yellow fruit in the pear/apple family. Seldom eaten raw. It can be baked like apples or sauced like apples. High in pectin, they are often used for jelly and Dulce de Membrillo (Quince candy). Naturally sour but full of aroma and flavor, can be added to stews.

Red Pomegranates: These pomegranates have dark red arils that are sweet and tangy. A brilliant taste. (limited supply)

Persimmons:

Hachiya:  frozen pulp          

 

Hoshigaki: Tender and moist dried persimmons with naturally formed dusting of fruit sugars on the surface. These were hand massaged and dried slowly for 4 to 8 weeks. 

Winter squash:  Black Futsu and Kabocha. (Limited supply.)

Pecans

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

⚘ Calendula Salve and Lip Balm 

 

Here is what we have from other producers:

Lupi Farm in Granite Bay: No spray Meyer Lemons, 🍋 known for flavor and fragrance. These lemons are less tart than regular lemons, with floral fragrance and bright taste.   Great for adding to your water or tea. Can also be used in salad dressings and sauces.

Mihara Farm in Newcastle:  Kiwi

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

Two Feather Farm: 🐔🥚 Eggs. (Extremely limited supply. As the days lengthen, we will begin to see egg production go up. The height of production is usually March, April and May.)

Jams 🍑 from the Good Stuff. We currently have Plum, Peach Cardamon, Chili Apricot, Fig Brandy, Pepper Pomegranate, Chili Blackberry and Quince Marmalade.

HERE COMES 2022 AND HOSHIGAKI UPDATE

          2022 will soon be here. I am looking forward to another good year of seasonal fruit. These days we cannot count on the weather to bring expected seasonal conditions. Weather and other events are challenging and sometimes unexpected. Fruit and vegetables live and grow in the outdoors so they are more sensitive to any changes however minor.

 

           Unusual and even amazing this season is that we are still selling Fuyu persimmons, courtesy of our warmer fall weather. Persimmons often begin to soften when there is cool weather down in the 40 degrees. This did not happen till after Thanksgiving. The Fuyu we are selling are not as crisp as earlier. They are getting sweeter and more peach-like in texture.

           The hoshigaki process is still going on. In a couple weeks the process of making hoshigaki will be finished for the 2021 season. We will likely have extra that could be purchased and ordered. For hoshigaki that will be picked up at the farm stand, it is best if you call if you need more than a pound. If you want hoshigaki shipped to you, use the 2021 mail order form.  Hoshigaki orders are about filled and it looks like we have enough to continue taking orders. Although our family has been making hoshigaki for almost a century, I don't recall any history about persimmons plopping off the sepal as they were drying. We were alarmed to see this happen and stopped accepting new orders until we were assured that there would be product to sell. Sorry to have so many customers on hold. Every year is a new challenge. 

 

        Out in the orchard we finished picking the last of the mandarins. Not in time to save them from rain damage. I have many boxes of mandarins with light brown spots on them created by the rain sitting on the skin. Often the damage is only in the skin and the flesh is undamaged or only the section under the damaged skin is damaged. The rest of the mandarin is good. We often eat these ourselves. Better yet is squeezing them to make juice. It is so tasty, delicious and good for you. These mandarins have a lot of juice packed in them. In the next week or two you will be able to get these mandarins at a heavy discount. 

 

         Lupi Farm is a no spray farm in Granite Bay.  They are bringing us Meyer Lemons.  These lemons are less tart than regular lemons, with floral fragrance and bright taste.   Great for adding to your water or tea. Can also be used in salad dressings and sauces.

 

 

HOURS:

 Tues. through Sat. 10:00 am to 6:00 pm

 Sunday 11 am to 5 pm 

 Closed on Mondays

 

 

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

Brown Asian Pears: Okusankichi. These pears are mildly sweet, juicy, and crisp. They are good keepers. 

Apples:  🍎 Fuji  (limited supply)

Quince: Yellow fruit in the pear/apple family. Seldom eaten raw. It can be baked like apples or sauced like apples. High in pectin, they are often used for jelly and Dulce de Membrillo (Quince candy). Naturally sour but full of aroma and flavor, can be added to stews.

Pink Pomegranates: These light skinned, Ambrosia, pomegranates have sweet pink arils.

Red Pomegranates: These pomegranates have dark red arils that are sweet and tangy. A brilliant taste. 

Persimmons:

Hachiya : These persimmons must be very soft to be enjoyed. They are sweet and succulent. They can be eaten out of hand, added to cereal, yogurt, or smoothies. These are used in baking cookies, breads, and puddings. 

Chocolate Persimmons: Maru, and Nagamaru (tsurunoko, chocolate),  are brown fleshed persimmons that can be eaten hard or softening. If they are successfully pollinated in the spring they will turn brown fleshed and sweet. These are getting soft and sweeter.

Fuyu: These popular yellow fleshed persimmons are always sweet. Normally enjoyed when they are hard and firm. This late in the year they are getting softer and sweeter.

Vodka Persimmons: These are brown or orange fleshed persimmons treated with Vodka to insure sweetness. Also getting softer and sweeter.

Hoshigaki: Tender and moist dried persimmons with naturally formed dusting of fruit sugars on the surface. These were hand massaged and dried slowly for 4 to 8 weeks. 

Winter squash:  Black Futsu and Kabocha. (Limited supply.)

Pecans

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

⚘ Calendula Salve and Lip Balm 

 

Here is what we have from other producers:

Pleasant Hill Farm in Lincoln: Satsuma Mandarins 

Lupi Farm in Granite Bay: No spray Meyer Lemons, known for flavor and fragrance.

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

Two Feather Farm: 🐔🥚 Eggs. (Extremely limited supply. As the days lengthen, we will begin to see egg production go up. The height of production is usually March, April and May.)

Jams 🍑 from the Good Stuff. We currently have Plum, Peach Cardamon, Chili Apricot, Fig Brandy, Pepper Pomegranate, Chili Blackberry and Quince Marmalade.

 

MANDARIN SEASON

 We tried to keep persimmons on the table for sale last week. But to be honest, their season is past, no more firm, crisp persimmons  until October and November.  For those of you who need pulp, there is a supply of frozen persimmon pulp in our freezer.

Moving on with the seasons, it is time for citrus. We started with Satsuma mandarins. Just what the doctor ordered for natural vitamin C.  We are also getting navel oranges from Pleasant Hill Farm in Lincoln, CA and Meyer lemons from Lupi Farm in Granite Bay.

There are just a few late hoshigaki still hanging on the rack.  Many are still being processed.  We will have a good supply for spring and summer. We encourage people to continue to purchase and mail order them while the weather is cool.

Out in the orchard, trees are getting their winter pruning, mulch is being spread between the rows, and weeds are being pulled up under the grapes.  Part of the orchard is still asleep and other parts are starting to wake up.  Warm weather can be a problem since many varieties have not had their required chill hours for desired bud formations.

HOURS:

Tues through Sat   10 am to 6 pm

Sun.                       11 am to 5 pm

Closed on Mondays

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

Asian Pears:  Okusankichi:  Generally large, mildly sweet winter Asian pear. Crisp, juicy and refreshing.

Pomegranates: White and Red

Hachiya persimmon pulp:   Frozen.  Used for  fresh eating and baking.  These are the persimmons that are often referred to as "food of the gods".  Great in smoothies and on cereal or yogurt.

Quince: Usually only eaten when cooked and sweetener added.  Quince contain pectin and is used for jams, jellies, candy, and paste. Fragrant and flavorful.

Hoshigaki:  Dried persimmons with naturally formed dusting of fruit sugars on the surface.

Satsuma mandarins: Easy to peel, sweet and juicy with great flavor.

Bee pollen from bees at Otow Orchard

Calendula Salve and Lip Balm

Winter squash:  Kabocha

Walnuts

Pecans

Here is what we have from other producers:

Pleasant Hill Farm in Lincoln: Satsuma mandarins and Navel oranges

Lupi Farm in Granite Bay: Meyer lemons are deep yellow with fragrant thin skin.  They are sweeter than common lemons. Used to brighten water, tea, poultry dishes and vegetables.  The rind is also used in food preparation .

Top O' the Hill Apiary in Granite Bay:  Comb honey can be used in tea, coffee, yogurt, oatmeal, ice cream, fruit salads and on toast or bagels.  Top of the Hill Apiary also has Bees wax.

Nastase Honey Farm in Lincoln:  This Honey is unfiltered and raw.  It is light and so delicious.

Two Feather Farm in Granite Bay:  Eggs (limited supply).

Jams from the Good Stuff. We currently have Plum (Santa Rosa), Peach Cardamon, Chili Apricot, Pepper Pomegranate, Fig Orange Brandy, and Chili Blackberry.