SUMMER RECIPES

Time to share some of our favorite summertime recipes.

CRACKED JAPANESE CUCUMBER SALAD Use about 1/2 pound thin-skinned Asian cucumbers. Partially peel if desired.  Cut off the tips. Make a little cut lengthwise in the end.  Twist to crack the cucumber into 1 to 2-inch bite size pieces.  Be careful not to crush the flesh. Sprinkle 1/4 tsp salt over the cucumber. Mix and place in refrigerator for half an hour while liquid comes out of the cucumber.  Remove cucumber from the refrigerator and gently drain off the liquid and lightly squeeze to extract more liquid.  Pour 1 Tbsp soy sauce over cucumber and mix to coat pieces.  Next pour 1/2 tsp sesame oil over cucumber and mix.  Sprinkle with 1/2 tsp toasted sesame seeds.  Best if served cold. Variation:  Use the dressing on steamed green beans.  The flavor gets better if marinated for four hours or overnight.

 

OVERNIGHT CUCUMBER PICKLES Combine 3/4 cup sugar, 4 tsp salt, and 1 cup water in a microwavable  bowl or canning jar.  Heat in microwave and stir. Repeat till sugar is dissolved. When cool, add 1/3 cup vinegar. If desired, you may add garlic or chili pepper. Partially peel Japanese cucumbers lengthwise if desired. Slice into rounds 1/4 inch thick. Place pieces in the liquid till full. Enjoy the next day and for the next week.

PEACH CRISP Topping: Combine 3/4 cup packed brown sugar,  1/2 cup flour,   1/2 cup quick oats,  1/3 cup softened butter or margarine,         1 tsp cinnamon,   1/2 cup chopped nuts.  Mix well. Filling:                5 cups sliced peaches                         1 tsp lemon juice                        .                          1//4 cup sugar                                     3 Tblsp flour                                                          dash of salt                                                                                       Peel peaches if desired.   Combine  peaches with lemon juice, sugar, flour and dash of salt.  Mix gently.  Heat oven to 375 degrees. Lightly grease 8x8x2 inch pan.  Arrange peaches in the pan.  Sprinkle topping over peaches.  Bake about 30 minutes or until topping is golden brown and liquid is bubbling. Serve warm with ice cream if desired. Orchard peaches often have more juice than store peaches. May need to increase thickener.  May use other fresh fruit such as apples or apricots.

PEACH COBBLER Crust 1 egg             1/3 cup milk                 3Tbsp melted butter or   margarine   1 /4 cup sugar               2 tsp baking powder           1 cup flour     1/4 tsp salt   Beat egg lightly.   Add sugar, margarine or butter, and milk.  Sift together:  flour, baking powder, and salt.  Add to egg mixture.  Beat thoroughly. Set aside. Filling 8 peaches peeled and sliced         5 Tbsp. flour           1//3 cup sugar            1/4 tsp cinnamon    Grease 8 x 8-inch baking pan. Preheat oven to 375 degrees.    Combine peaches, cinnamon, sugar, and flour.  Add peach mixture.  Sprinkle with more flour if there is a lot of juice.  Cover with batter and bake for 30 to 40 min or until lightly browned.  Serve warm with whip cream or ice cream if desired. May use other fresh fruit such as blackberries or apricots

BLACK AMBER or FRIAR PLUM PIE 4 1/2 cups Black Amber Plums. (About 3.5 pounds) unpeeled and sliced 1 cup sugar             1/4 cup Tapioca 1/4 tsp Almond extract Pie crust Mix all ingredients and let stand 15 minutes.  Line pie plate with bottom crust.  Pour plum mixture into prepared pie crust. Top with 1 tbsp diced butter.  Put on the top crust, seal and pierce holes in the crust.  Sprinkle with sugar and cinnamon.  Bake at 400 degrees till bubbly, about 45 to 50 minutes.

PEACHES AT LAST

     The long awaited summer peach has arrived.   It seems a bit late but with the hot weather the peaches are now ripening quickly.We are currently harvesting Flavorcrest, Regina, Red Haven, and June Pride. These are all yellow freestone peaches.  One white peach was in the harvest box.  White peaches will be starting soon.

    We are now finishing the Santa Rosa harvest.  There are many stacks of these prized plums in our cool room.  You can enjoy them for another 3 weeks.  Hope you will try some of the other plum varieties we have.  Currently there are two red fleshed plums: Burgundy and Satsuma.  Soon there will be Black Amber plums.  These are fragrant with distinct flavor.  Often Black Amber is used to make pie.

    The blackberry season has started.  These wild berries are sweet with  true blackberry flavor.  As a little  girl, my mother often took my sister and me to the berry bushes to pick.  We had to wear long sleeve shirts and barn boots that came up to our knees.  Then we were ready to attacked those prickly bushes but usually they attacked us with their multiple thorns.  It was always a challenge to get those yummy black juicy berries.  So tasty and sweet.

    The vegetable garden is producing Japanese cucumbers and yellow and green zucchini.  Soon we will also have beans, eggplant, peppers, okra, cherry tomatoes and tomatoes.  To add to our vegetable offerings we are getting onions and garlic from WoodRose Garden and cherry tomatoes from Kajani Farm. 

We continue to have a supply of hoshigaki (Japanese dried persimmons) in the freezer.  These are sweet and tender with traditional persimmon flavor.  They are coated  with hoshigaki sugar.  A sweet treat.  They are available at the farm stand.  Mail order may restart when the weather cools.

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

Plums:  

     Santa Rosa: Sweet, and juicy. One of the all time  most   popular  varieties.  They are very flavorful and fragrant.   Don't miss out.

    Satsuma:  Small soft plums with red flesh.  When ripe it glistens like jelly inside.

    Burgundy:  Small soft or firm sweet plums with red flesh.

 Peaches:

    Flavorcrest:  Small yellow flesh peaches. Sweet tart and juicy when ripe.  Freestone.

    Regina:  Small yellow freestone peach.  Very sweet and juicy when mature. 

    Red Haven:  Yellow freestone peach, sweet juicy with some tang and distinct flavor. A very popular variety.

    PF-11:  Good tasting yellow freestone peach.  Yellow flesh with red streaks. 

Blackberries: These are wild blackberries hand picked by our experienced harvester.  They are sweet and tasty.   Due to the heat this summer their season may be shorter than usual.

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. The hoshigaki is available in the farm stand. You may drop in for on farm pick up.  Contact us for large on-farm pick-up orders. (916) 791-1656 or email at otowochard@yahoo.com.  Mail orders may restart when the weather cools.

Valencia Oranges:  These oranges have thin skin and high juice content. Used for  juicing or fresh eating.  Slice them in half and cut them into smiles.😋

Eureka Lemons:  These are the sour lemons. Great for intense sweet and sour flavoring.

Persimmon:  Frozen Hachiya persimmon pulp.

Summer Squash:  Green and yellow zucchini. Very fresh and easy to cook.

Japanese cucumbers:  Seedless and tender. So crisp and refreshing as  a snack on a warm summer day.We love the flavor of these cucumbers and are always sad when they are gone. 

Sungold cherry tomatoes:  Sweet orange cherry tomatoes.  Fruity flavor. The most popular cherry tomato at our farm for years. (Limited Supply).

Red or Green Shiso leaves:  Beefsteak herb. Japaneses aromatic herb used in salads, soups and on noodles. Can be paired with sashimi. Red shiso is used in preparing umeboshi.

Local 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.

Here is what we have from other producers:

Mihara Farm in Newcastle, conventional practices:

    Black Beaut Plums:  Sweet tart plums with dark skin and yellow-red flesh. Very juicy when soft.

    Ruby Red Garapefruit: Pink fleshed grapefruit

Sunnyslope Farm in Granite Bay, conventional practices:

    Flavorcrest Peaches:  Yellow freestone peaches.  Juicy and firm sweet tart flesh.  (Limited Supply.)

    June Pride Peaches:  Deep red skin with bright yellow flesh. Aromatic with great flavor and sweetness.

WoodRose Country Garden in Granite Bay, organic practices:

    White Nectarines:  Dark skin with beautiful white flesh .  Very juicy and sweet.

    White Onions and Garlic

Kijani Farm in Granite Bay, organic practices:  red cherry tomatoes (Limited Supply).

Arrow Place in Auburn, no spray:  Meyer Lemons.

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

  I don't recall a year with so many apricots. I searched the internet for what to do with apricots.   I found a tempting photo of Apricot Clafoutis by Oventales.  The recipe was easy enough and the results were delicious.  I will make this again with apricots or other fruit, like European plums.

Santa Rosa plums are starting their season. They are already sweet, juicy, fragrant and flavorful.   These plums are an all time favorite for so many folks.  Many recall the tree planted in their childhood backyard and in many cases, continue the tradition. 

We finished the early peaches and are now waiting for the next varieties to mature. Regina, Red Haven and Flavorcrest should begin harvest by the end of June.  These three varieties are yellow freestone peaches. We are hoping for a bigger harvest than last year. 

I have tasted the first cherry tomatoes. They are slow to start but this warm weather should give them a boost.  Hope I can sell my first basket full this week. There are many green standard tomatoes on the vine. I'm hoping to have some to sell by mid July.   The Japanese cucumbers are getting a jump start.  We are harvesting a box of them a day.  These cucumbers are seedless and thin skinned.  They have wonderful fresh cucumber flavor.  Many people enjoy them for a healthy cold crunchy snack.  Of course they are great in salads, sandwiches and just sliced.  We will be getting peppers, eggplant and beans from the garden in a few weeks.

The first of the figs for the year have suddenly arrived.  It will be a short season.  In August, we are expecting the second fig crop.

We were able to get some persimmon trees to sell.  Let us know if you want a Fuyu or Hachiya persimmon tree to plant.

 We continue to have a supply of hoshigaki (Japanese dried persimmons) in the freezer.  These are sweet and tender with traditional persimmon flavor.  They are coated  with hoshigaki sugar.  A sweet treat.  They are available at the farm stand.  Mail order may restart when the weather cools down.

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

Plums:  Santa Rosa: Sweet, and juicy, One of the all time  most   popular  varieties.  They are very flavorful and fragrant.   Don't miss out.

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. The hoshigaki is available in the farm stand. You may drop in for on farm pick up.  Contact us for large on-farm pick-up orders. (916) 791-1656 or email at otowochard@yahoo.com.  Mail orders may restart when the weather cools.

Valencia Oranges:  These oranges have thin skin and high juice content. Used for  juicing or fresh eating.  Slice them in half and cut them into smiles.😋

Persimmon:  Frozen Hachiya persimmon pulp.

Apricots:    

   Royal: Sweet tart apricot with a background of honey when soft (limited supply).

   Patterson: Large firm apricot with good flavor (limited supply).

Figs:   The first crop, Breba, is now available for a short time.  

    Black Mission figs are dark, with sweet fig flavor.  Popular variety.

    Panache or Tiger Stripe figs have red strawberry pulp. Very popular for it's sweet berry-like flavor.

Summer Squash:  Green and yellow zucchini. Very fresh and easy to cook.

Japanese cucumbers:  Seedless and tender. So crisp and refreshing as  a snack on a warm summer day.We love the flavor of these cucumbers and are always sad when they are gone. 

Sungold cherry tomatoes:  Sweet orange cherry tomatoes.  Fruity flavor. The most popular cherry tomato at our farm for years. (Limited Supply).

Local 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.

Here is what we have from other producers:

Mihara Farm in Newcastle, conventional practices:

    Black Beaut Plums:  Sweet tart plums with dark skin and yellow-red flesh. Very juicy when soft.

Sunnyslope Farm in Granite Bay, conventional practices:

    Flavorcrest Peaches:  Yellow freestone peaches.  Juicy and firm sweet tart flesh.  (Limited Supply.)

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

REGULAR HOURS

Beginning Friday May 31, 2024 we  will go back to our regular hours:

 Tuesdays through Saturday:   10:00 am to 6:00 pm

                            Sundays :  11:00 am to 5:00 pm

                            Closed on Mondays 

 

We are starting off the summer season with apricots, plums and peaches.  Spring Rose is an early season white peach. For unknown reasons three varieties of apricots are ripening at the same time.  We have Robada, Royal Rosa, and Royal Blenheim.  Loquats are also in season.

We are continuing to thin our fruit trees.  Many have a heavy crop that needs to be thinned out and blemishes removed.  If we don't do this we will have tasty but small fruit. 

The gardens are starting to fill in. I am battling bind weed and an unknown insect that likes to eat tender baby cucumber and bean plants.  Weeding is a daily chore.  We have covered several rows of vegetables with Agribon to protect them.  Summer squash has not had these problems and are now producing. 

 This year, the ume season was fast and furious. Suddenly it was ready to pick. Not just one variety, but all of them.  A few people were able to get enough to make their annual supply of umeboshi, umeshu, ume syrup, and ume vinegar. I will start taking orders for next years crop in April 2025.

 We continue to have a supply of hoshigaki (Japanese dried persimmons) in the freezer.  These are sweet and tender with traditional persimmon flavor.  They are coated  with hoshigaki sugar.  A sweet treat.  They are available at the farm stand and through mail order.  For mail order, please use our 2023 mail order form.

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

Peaches:  Spring Rose: Early season white peach. Not as flavorful as later varieties. Still delicate, sweet and juicy.

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. The hoshigaki is available in the farm stand. You may drop in for on farm pick up.  Contact us for large on-farm pick-up orders. (916) 791-1656 or email at otowochard@yahoo.com.  For mail orders please use our mail order form  for the 2023 season.

Valencia Oranges:  These oranges have thin skin and high juice content. Used for  juicing or fresh eating.  Slice them in half and cut them into smiles.😋

Persimmon:  Frozen Hachiya persimmon pulp.

Plums:  Red Beaut plums:  These early season yellow fleshed plums are sweet and juicy.

Apricots:   Royal Rosa:  early apricot.  Sweet, mild apricot with good flavor. 

    Royal Blenheim:  Well known variety with balance of sweetness and tartness and great flavor. Best if enjoyed with a green blush. 

    Robada:  Large orange apricot with red blush. Apricot fragrance and flavor.

Loquat:  Small but sweet and juicy with a citrus background. (Limited Supply)

Summer Squash:  Green and yellow zucchini. Very fresh and easy to cook.

Local 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.

Here is what we have from other producers:

Stoney Point Orchard in Loomis, Certified Organic:

Ruby Red Grapefruit:  Sweet-tart and juicy with pink flesh. Great flavor.

Valencia Oranges:  very juicy and sweet. Great for juicing or slicing.

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

 

ALMOST THERE

Thank you to so many new and regular customers for checking in on us during our slow season, February through May.  Offerings have been scant for a few months but it looks like we will have a plentiful supply of summer fruits.  The season will be starting with mulberries and ume by the end of May.  Apricots, loquat, peaches and plums will start in June.  Meanwhile we are still selling grapefruit, lemons, Valencia oranges and kiwi.

During this slow season we have been preparing summer vegetable gardens.  I am battling gophers and bind weed.  Hope to get a handle on this soon.  We are planting tomatoes, cucumbers, squash, eggplant, peppers and okra.  All are starting to fill in the garden spaces. 

Now that new trees are in the ground our attention turns back to our existing trees.  With a heavy fruit set, we are busy every day thinning out the crop to increase size and remove blemished fruit.  We are happy with water we received during the rain season.  The trees look like they are taking a big refreshing gulp of water. The weeds are also growing like weeds. Unfortunately our mower is feeling its age.  One thing gets fixed and then another part needs replacing.  And so it goes.

 We continue to have a supply of hoshigaki (Japanese dried persimmons) in the freezer.  These are sweet and tender with traditional persimmon flavor.  They are coated  with hoshigaki sugar.  A sweet treat.  They are available at the farm stand and through mail order.  For mail order, please use our mail order form.

At this point it looks like the ume (Japanese plum) have dodged hail and freezing temperatures.  The crop looks good but as always, still some blemishes.  Please email at: otoworchard@yahoo.com or call us at (916) 791-1656 if you are interested in purchasing ume.  Harvest will begin in mid May and finish by mid June.

      Just a reminder,  at this time of year our hours are limited. Please take note. Outside of these hours, you are welcome to call me at (916) 300-0720 to ask if I can meet you.  You will have to leave a message if your number is not already identified in my phone.  We are often at the farm somewhere, just not in the farm stand.

REDUCED HOURS

Tues, Wed, Thurs:     11:30  to  1:30

Fri, and Sat:       10:00  to  6:00

Sunday:      11:00 to 5:00

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.  We peeled the last persimmons at the beginning of December. The hoshigaki is available in the farm stand. You may drop in for on farm pick up.  Contact us for large on-farm pick-up orders. (916) 791-1656 or email at otowochard@yahoo.com.  For mail orders please use our mail order form  for the 2023 season.

Valencia Oranges:  These oranges have thin skin and high juice content. Used for  juicing or fresh eating.

Persimmon:  Frozen Hachiya persimmon pulp.

Apricots:   Royal Rosa:  early apricot.  Mild apricot flavor, not as sweet as later varieties.  

Loquat:  Small but sweet and juicy with a citrus background.

Ume:   Often referred to as Japanese plums (They are more closely related to apricots.) Ume are sour and must be pickled to be enjoyed.

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.

Here is what we have from other producers:

Stoney Point Orchard in Loomis, Certified Organic:

Ruby Red Grapefruit:  Sweet-tart and juicy with pink flesh. Great flavor.

Valencia Oranges:  very juicy and sweet. Great for juicing or slicing.

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

EARLY SPRING

     Chickens have poor timing.  Our orchard crops are resting or just getting started on  the next growing season.  Chickens on the other hand, have been resting since November and have now started to produce.  We are getting eggs from La Bella Vito farm in Loomis.  Their chickens are raised on a pasture and get supplemental feed that is free of soy, corn and GMOs.  It is best to call ahead to ask about availability.  (916) 791-1656.

 

      The Ume, Japanese sour plum (apricot), crop looks promising at this point.  We hope the weather will cooperate and abstain from freezing temperatures and hail.  This fruit must be processed to be enjoyed. Traditionally, ume is pickled with salt, sugar, honey or alcohol.  If you are interested in purchasing ume, please email at otoworchard@yahoo.com or give us a call at (916) 791-1656.

        As you can see in the photos, the trees are doing their own thing.  Apples are blossoming, peaches are showing little tiny fuzzy fruit, and nectarines are struggling with leaf curl 😞.

 

      Just a reminder,  at this time of year our hours are limited. Please take note. Outside of these hours, you are welcome to call me at (916) 300-0720 to ask if I can meet you.  You will have to leave a message if your number is not already identified in my phone.  We are often at the farm somewhere, just not in the farm stand.

REDUCED HOURS

Tues, Wed, Thurs:     11:30  to  1:30

Fri, and Sat:       10:00  to  6:00

Sunday:      11:00 to 5:00

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.  We peeled the last persimmons at the beginning of December. The hoshigaki is available in the farm stand. You may drop in for on farm pick up.  Contact us for large on-farm pick-up orders. (916) 791-1656 or email at otowochard@yahoo.com.  For mail orders please use our mail order form  for the 2023 season.

Yellow Grapefruit:  Sweet tart and a bit bitter. Very tasty.

Persimmons:

    Hachya : Frozen persimmon pulp.

Kiwi:  Fuzzy brown skin over  green flesh speckled with black seeds.

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. Limited supply.

Here is what we have from other producers:

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

Stoney Point Orchard in Loomis, Certified Organic:

Ruby Red Grapefruit:  Sweet-tart and juicy with pink flesh. Great flavor.

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

 

 

 

SLOW SEASON HOURS

 Trees are busy making fruit for our next season.  It all seems to start with flowers.  Meanwhile, there is less to offer in the farm stand.  I call this time of year our Slow Season.  Please note that hours are reduced till the end of May.  Friday, Saturday and Sunday hours are the same as always.  Tuesday, Wednesday, and Thursday hours are reduced to 2 hours in the middle of the day 11:30 to 1:30.  Outside of these hours, you are welcome to call me at (916) 300-0720 to ask if I can meet you.  You will have to leave a message if your number is not already identified in my phone.  We are often at the farm somewhere, just not in the farm stand.

REDUCED HOURS

Tues, Wed, Thurs:     11:30  to  1:30

Fri, and Sat:       10:00  to  6:00

Sunday:      11:00 to 5:00

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.  We peeled the last persimmons at the beginning of December. The hoshigaki is available in the farm stand. You may drop in for on farm pick up.  Contact us for large on-farm pick-up orders. (916) 791-1656 or email at otowochard@yahoo.com.  For mail orders please use our mail order form  for the 2023 season.

Yellow Grapefruit:  Sweet tart and a bit bitter. Very tasty.

Navel Oranges:  Sweet and Juicy.

Persimmons:

    Hachya : Frozen persimmon pulp.

Kiwi:  Fuzzy brown skin over  green flesh speckled with black seeds.

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

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

English Walnuts:  Shelled for you.

Here is what we have from other producers:

Kijani Farm
in Granite Bay, organic practices:

     Kabocha, Japanese winter squash (pumpkin).

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

Pleasant Hill Farm in Newcastle, no spray:

Navel oranges:  Sweet and juicy with great flavor.  

Stoney Point Orchard in Loomis, Certified Organic:

Ruby Red Grapefruit:  Sweet-tart and juicy with pink flesh. Great flavor.

Mihara Farm, Newcastle, CA, conventional farm:

Kiwi:  Sweet-tart fruit with deep green flesh.

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