Please join us for another Sunday afternoon Fruit Tasting. We are located on Beard Rd. We will be offering for you to taste 20 or so items from the farm. Taste pomegranates, persimmons, guava, citruses… Look for signs at Beard and Winsor in Napa Sunday Dec 7th '14 at 3:00. $5

Our farm is hosting another Fruit Tasting this Sunday, Nov 30, 2014 at 3:00 if it is not raining. There should be around 20 fruits to taste such as 5 different pomegranates, fresh and dried persimmons, several citrus including Australian Finger Lime, Pineapple Guava. The $5 charge includes a partial farm tour of young and old fruit trees, demonstration of ecological farm practices, food grown in containers, backyard sized chicken coop and run made out of 2 discarded trampolines and more. Tell your fruit loving friends! We will try to hold this almost every week to learn and taste fruit and see how to care for and harvest year round by learning a little at a time and tasting what is ripe each week.

I love this time of year. I look forward to eating pomegranate arils and making dark red juice to store for months to come. There are some good tricks for juicing without making a red splatter mess. One is to pick them after they have started to crack open. If left on the tree long after that it will start to dry out or worse so get it picked. Pulling apart the fruit under water in a big bowl or pot is a great method because all the great fleshy seeds sink to the bottom and all the parts we don't eat, like the peel and spongy pulp, float so that makes them easy to separate. Eat them like this or rub them into a colander so the juice goes into a bowl. Then the seeds can be squeezed in cheesecloth to get the last bit of juice off of them. I put the juice into jars to store in the frige or freezer for later. What a treat. It takes a lot of time but to me it is worth it. Poms are very easy to grow, have great flowers in the spring, awesome fruit, yellow fall leaf color and no pests around here and have low water needs. It is more of a shrub or bush than a tree and it can be kept small. Some people train it to be a tree by always cutting off the extra trunks and get less fruit that way.

Feijoa, also known as Pineapple Guava and Guavasteen, are one of my favorite fruits. It is great that here in Napa we can grow this guava without protecting it from winter frosts like we have to do with the other guavas. The petals are edible and the fruit is just now starting to drop. It is ripe and is collected from the ground as soon as you can. The texture of the flesh is like a pear but the taste is a cross of a pineapple, a banana and a strawberry. The skin can be eaten or not. It has been an important commercial crop in Australia and New Zealand for 100 years but is hardly known in the states. It is origianally from Central and South America. I love Feijoa.

Finger Limes are getting to be popular. Stop by the farm if you want to try them. People call them "lime caviar" because inside the green/black/pink skin are hundreds of crisp tiny sour vesicles of juicy goodness. The flowers are pink/white and tiny and the leaves are much smaller than other citrus trees have.

It is naturally found in Australia and is very popular with chefs who like it as an attractive garnish for hors d'oeuvres, seafoods esp sushi or added to a salad or a salad dressing for a tangy pop when you bite them.

They are an understory tree or bush and so hot full sun may be too much for them. They need protection from frost so we cover them on the cold nights or they can be placed in a frost free section of your yard with some sun or near the house to benefit from the warmth at night. This is a fun fruit to try.