It is a beautiful day in the Sierra foothills and we are open for Satsuma Mandarin Sales from 11 am to 5 pm (Sunday December 9)

It is a beautiful sunny day on the farm. We have a great Satsuma mandarin crop and it is now tasting just the way we want for a big harvest! Thank you mother nature.

We are open today from 11 am until sunset for sales of Satsuma mandarins, meyer lemons, pomegranates, Fuyu  persimmons, Persian limes, Oro Blanco Pomelo and other specialty citrus. We have tastes of our fruit set out for you to try, and feel free to take a walk to admire the orchard brimming with beautiful fruit. Come on up to enjoy the sunshine and the fruits of our labor.

 

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We Now Offer Satsuma Mandarins in Sustainable Bags: These make great gifts!

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Our Satsuma Mandarins are now offered in reusable 6 pound bags!  These make great gifts for friends, employees, teachers, coworkers, family, or of course, a great gift for yourself!  These bags were custom made for us in the USA using food grade burlap which is a natural, compostable product.

These bags are filled with 6 pounds of our delicious, freshly picked sweet Satsuma Mandarins and are available from the farm for 10 dollars per bag. If you would like to place an order to pick up at the farm please contact us at this link.

For large corporate gift orders, depending upon quantity, delivery in Northern California can be arranged.  Contact us for more information.

If you would like to order shipped mandarins, we recommend our USPS flat rate box products which are available at this link.

Satsumas and beer

Yesterday after a hard days work picking and packing mandarins we made a delivery to a local brewery, Out of Bounds Brewery in Rocklin. The head brewer ordered some of our Satsuma mandarins to add to a special batch of beer he will be brewing.  We sat down for a tasting of the 12 beers available. We are homebrewers and pretty critical of beer so it is rare that we like all of the beers made by a brewery, but this was an exception. The beers were fantastic! We are excitedly awaiting the first beer made from our Satsuma Mandarins which will be available sometime in January. We will post the minute it is available!

We are now shipping boxes of Satsuma Mandarins

orchard harvest box

We are happy to report that our Satsuma Mandarin crop is abundant this year, and the fruit is of excellent quality. We have had a lot of rain, but during the sunny breaks we have been out in the orchard harvesting beautiful fruit, so we are finally able to take orders for shipped boxes of Satsuma Mandarins.

Our ordering procedures have significantly changed this year. We urge you to carefully read the information about ordering on this webpage  which also contains the links for ordering boxes.

We also have boxes packed and ready to go for you to mail yourself if you prefer to come up to the farm. And of course we have plenty of bags of Satsumas and our other produce available. Just contact us and we will have your order ready for you when you arrive.

We are now selling Satsuma Mandarins and they are delicious!

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We have a great supply of delicious Satsuma mandarins this year.

We will be open weekends from 12-4 pm and other hours by appointment. If you would like to place a large order, or to check on supply or pick up mandarins on weekdays, or if you have further questions please contact us by email questions using this link.

10 pound bags of Satsumas are 15 dollars per bag when purchased directly at the farm.

We also have Meyer Lemons, Fuyu persimmons, pomegranates and limes available.

All of our other fruit is $1.50 per pound when purchased directly from us at the farm.

We also are now shipping boxes of Satsuma Mandarins. For more information go to this page.

Here are directions to our farm.

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It is a beautiful day in the Sierra foothills and we are open for Satsuma Mandarin Sales (Sunday December 2.)

Well the much needed rain has finally subsided and we have a break to get our in our orchard to pick our Satsuma mandarins and enjoy a bit of sunshine. We have a great crop and it is now tasting just the way we want for a big harvest! Thank you mother nature.

We are open today from noon until sunset for sales of Satsuma mandarins, meyer lemons, pomegranates, Fuyu  persimmons and Persian limes. Come on up to enjoy the sunshine and the fruits of our labor!mandarin branch_edited watermark-1

Persimmon salsa

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It is persimmon season in California. These beautiful orange fruits are not well understood, which is a shame. Many people have never eaten persimmons at all. Most of those who have eaten persimmons are familiar only with the Hachiya persimmon. These persimmons are the astringent type and must be very soft, almost jelly like to be sweet. If you eat one that is not ripe the mouth-puckering experience will be memorable.

The majority of Hachiya persimmons seem to be used in baking. Most people say “oh yes, my (insert grandmother, aunt, mother)…made persimmon cookies”.  Certainly they can be eaten when soft with a spoon, or frozen and eaten like ice cream, or added to smoothies, but the majority of them seem to be eaten in baked goods. I like baked goods, but do not think that is the best way to increase our daily intake of fruits and vegetables. I want to eat A LOT of fruits and vegetables, and 2 cups in a cookie recipe does not have much of an impact unless I eat A LOT of cookies, which is not a good idea!

Unfortunately, since the Hachiya persimmons are astringent when firm, those unfamiliar with persimmons assume that rule applies to all persimmons.  In fact, Fuyu persimmons are the non-astringent type, and they can be eaten like an apple when crispy.  Fuyu persimmons are also tasty and can be used in baked goods when they get softer. Unfortunately, because of the astringent reputation of the Hachiya persimmons, many people seem to avoid the Fuyu as well. But they really are a delicious fall fruit that can be eaten in many ways.  I like to add Fuyu persimmon to salads, or slice it to eat out of hand. We also dry them just like we dry apples in our food dryer. I find the skin a bit tough so I prefer to remove it, but many people eat them skin and all.

There is an easy way to distinguish the sweet Fuyu persimmon from the astringent Hachiya. The Fuyu has a rounded bottom, the Hachiya has a pointed bottom.

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Hachiya Persimmon on the left, Fuyu Persimmon on the right

I love fruit salsa, and mango salsa is delicious, but unlike persimmons, mangoes are not commonly grown in Northern California. I find the texture, color and flavor of a slightly soft-ripe Fuyu persimmon to be similar to mango and have decided to try using it as a California alternative to mango in recipes.  I started making this persimmon salsa several years ago, and I love it on grilled chicken or fish, or it can be eaten with chips like any other salsa.

Use slightly soft Fuyu persimmons if you can. However any Fuyu will work, whether it is still crisp or it is dead ripe soft.

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Beautiful Fall Fuyu persimmons

I like the persimmon peeled, so I peel it, remove the seeds and chop it coarsely. For this recipe, use about 4 persimmons or enough to make 2 cups of chopped persimmon.   The spiciness of this recipe can be individualized. I use about 1/3 of a very hot Poblano chili that has turned red. I chop the chili very finely. This is about 1/4 cup of chopped chili.

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Mix the persimmon and chili in a bowl with the following ingredients:

½ cup chopped fresh cilantro

½ cup finely diced avocado (1/2 large or 1 small – about 4 ounces by weight)

½ cup chopped scallion or ¼ cup very finely chopped red onion soaked in water for 10 minutes

¼ cup fresh lime juice

1 Tablespoon finely minced fresh ginger

If you do not have fresh chili, (for example jalapeno) you can use Tabasco or Sriracha or other hot sauce to taste. The amount of spice is up to your discretion. I usually just taste it until it is as hot as I would like.

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Fuyu Persimmon Salsa

Nutrition Notes: persimmons are a good source of carotenoid compounds (vitamin A like compounds) and lutein and zeaxanthin. This compounds can promote eye health.

By the way, if you are interested in purchasing Fuyu persimmons, or the limes for this recipe, we do sell them at our farm.

Here is a link with more information about our farm Burgeson Family Farm

© 2013. Dayna Green-Burgeson RD, CDE. All Rights Reserved.

Reproduction of any content in the article without the written permission of the author is prohibited.

www.burgesonfamilyfarm.com