Our Blog

Washington Navels!

Posted by Andrew Bushnell on

Washington Navels!

Washington Navels are here!  No, we're not buying oranges from Washington and sending them to you.  Originally from Brazil, the first trees were imported to the United States by the Department of Agriculture in 1870.  A dozen trees were planted in a Washington, D.C. greenhouse (thus the name) before being propagated for plantings in Florida and California.  In fact, the last of those first plantings, named The Parent Tree, is still alive, at the head of Magnolia Avenue in Riverside California!  We started growing our organic & biodynamic Washington Navels many years ago, and they're fruiting right now.  Sweet, seedless...

Read more →

Last Days for Holiday Shipping

Posted by Andrew Bushnell on

Last Days for Holiday Shipping
Last Days for Holiday Shipping!

Read more →

Hachiya Persimmons Update

Posted by Andrew Bushnell on

Hachiya Persimmons Update

As expected, we were flooded with orders for Hachiyas within hours of sending out our last email. To be safe, we had to make them unavailable for a bit while we reassessed how much fruit our two trees could provide.  It looks like we can take a few more orders!  If you love Hachiya Persimmons like we do, now is the time to put your order in.  We will probably sell out (again) by the end of today.  Thank you for your support!  We think our organic & biodynamic Beck Grove fruit is special and we're glad you do too!...

Read more →

Hachiya Persimmons!

Posted by Andrew Bushnell on

Hachiya Persimmons!
Hachiya Persimmons are in season!

Read more →

Fuyu Persimmons are Back!

Posted by Andrew Bushnell on

Fuyu Persimmons are Back!

    Yes, that's right!  They're finally coming in!  Our mild spring and summer this year slowed down the ripening of many of our crops, including our beloved Fuyu persimmons.  We've just started picking them, and it's a big crop this year.  We expect to be harvesting through November and December.  We start picking our Fuyus at the beginning of the season when they're still a little underripe.  Their color right now is yellow-orange, they're super crunchy, and some are just a tiny bit astringent. Fuyus aren't as tannic as Hachiyas though, and are pleasant to eat even when they're...

Read more →