As the long, golden days of summer wind down, we find ourselves turning toward the cozy abundance of fall. This is an exciting time of year on the farm, when the orchards shift from sun-ripened peaches and plums to the rich, comforting flavors of pears, persimmons, pomegranates, and more. The harvest baskets begin to fill with fruits that feel tailor-made for crisp mornings, warm afternoons, and evenings spent sharing meals with family and friends. 

Here’s a taste of what you can look forward to this season at Frog Hollow Farm:

• Asian Pears – Harvesting Now! Our Hosui variety has a delicate sweetness and juicy crunch to them. On the other hand, our Shinko variety is characterized by its bronze skin and creamy flesh, with a subtly rich flavor.
• Warren Pears – Our signature variety is here and ready for you to enjoy! Silky, juicy, and free of the graininess often found in other pears, Warrens are the essence of fall and will be available through October and hopefully into November.  Eat them whole, enjoy them with some cheese and honey, or use them for your baking endeavors!
• Pluots – Flavor Fall and Flavor Rich pluots bring a seamless close to summer and a welcome start to fall. Flavor Fall offers crisp, aromatic flesh with a sweet-tart edge, and late-season Flavor Rich pluots arrive with a deeply satisfying finish to the harvest.
• Pomegranates –  Our pomegranates are ripening beautifully, so stay tuned, we anticipate the first harvest to begin in mid-September. Their jewel-like arils strike the perfect balance of sweet and tart, adding a burst of flavor (and antioxidants) to your fall table. Snack on them by the handful, toss them into salads or baked goods, or press their juice into flavorful sauces for savory dishes.
• Quince – Coming soon! Though too firm to eat fresh, quince transforms when baked, filling your kitchen with a sweet, floral aroma and becoming soft and luscious. Try them poached, in tarts, or cook them up into perfumy jams, jellies, and sauces. We like to make a delicious Membrillo (Quince paste) using ripe quince.
• Persimmons – Arriving in mid-October, persimmons mark the height of fall. The season begins with Fuyus, prized for their crisp texture and honeyed flavor, followed by Hachiyas later in the month, which ripen into a lush, custardy, spoonable sweetness. 
  
• Olives – Harvest typically begins in mid to late October. Freshly picked olives are promptly taken to McEvoy Ranch, where they press the richness of fall into every golden drop of our Extra Virgin Olive Oil. Look for our Olio Nuovo, or new oil, in November around Thanksgiving.
  

From crisp Asian pears to sweet persimmons, each variety carries with it the taste of the season’s shift, serving as a reminder to slow down, savor, and celebrate the harvest. Whether you enjoy them fresh, baked, or pressed, these fruits are a reflection of the care and abundance of our orchards. We can’t wait for you to enjoy them with us this fall! Keep an eye on our website for what’s in season as we transition from the end of summer into the fall season.