Beauty is NOT just skin deep
It's What's on the Inside the Counts
I’m a couple of weeks behind on our newsletters—I just returned from Turin, Italy, where I was a panelist at the Slow Food Terra Madre conference. Meeting farmers and producers from around the world, all working toward good, clean, and fair food, was incredibly inspiring, and I had the opportunity to represent US farms. Among the many topics discussed were accessibility, sustainability, and solutions for food waste—all central to how we run our farm.
Our Answer to Food Waste: “Recipe Ready” Fruit
As we harvest, we grade our fruit into a few categories:
Tray packed (#1 quality): sized and sorted for grocery stores and local distributors.
Field run: unsized and unsorted fruit that didn’t make the “pretty fruit” cut—cosmetically imperfect but just as delicious. We sell it for less at farmers markets and our farmstand, since labor and packaging costs are lower.
Extra ripe: more perishable fruit that we use in our kitchen for baked goods, spreads, and drying, or simply eat right away.
Even so, there was still plenty we couldn’t use. So this fruit season, we offered it to you at a very low price as “recipe ready” fruit, meant to be used right away. It’s more accessible, more sustainable, and a great way to enjoy organic fruit for less. It was a success, and we plan to make it a regular offering, especially in summer.
Persimmon Season Is Here
We grade our persimmons the same way. They’re a firm fruit but show blemishes easily, so many land in the field run category—which means we can offer our specialty Amagaki at a lower price. Exclusive to our orchard, Amagaki persimmons are incredibly sweet, with little flecks of cinnamon throughout the flesh. They have a loyal following from Canada to Los Angeles, and their sales are essential to keeping our farm running year after year.
At the farmstand and farmers markets, we’re mainly offering field run persimmons. Their imperfections are only skin deep—inside, they’re just as good as first quality. Remember, it’s what’s on the inside that counts!
Fuyu Persimmons
We call them "maple persimmons" They are that sweet with an extra syrupy taste. Some are smaller that commercial varieties but a guarantee you'll like them more. Crisp and dense, they come off of some of the oldest trees in the orchard!
Amagaki Persimmons
Our specialty persimmon. You can eat this persimmon firm or a little soft. Cinnamon like flecks throughout the flesh. These are so special, we named them "The peach of the Fall"
Hachiya Persimmons
Hachiya persimmons should come with a warning label: Not to be eaten until soft and squishy! But these are the variety used in cookies,breads,and bars.
VISIT THE FARMSTAND THUR - SUN FROM 10am - 4pm
6105 State Hwy 193
Newcastle, CA 95658
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