Farmer of the Month: Michael Reimer of Brandt Farms

Persimmons are technically an alternate-bearing crop, which means their trees should produce an avalanche of fruit one year and a smaller yield the next. But when The FruitGuys called farmer Michael Reimer of Brandt Farms to ask about his persimmon season, he told us that his trees usually produce a Goldilocks amount—and this year was no exception. 

Persimmon Season at Brandt Farms

Brandt Farms is located in California’s Central Valley. Its persimmon season began in October and will likely run through late November. That means The FruitGuys will add squat orange Fuyu persimmons from Brandt Farms to our fresh fruit delivery boxes for several more weeks. 

If you’ve never seen one, Fuyus are the picture of fall. They have deep orange skin and a flat spherical shape somewhere between a pumpkin and a tomato. On the stem end, they’re crowned by small, pointed green leaves. You can eat the firm or soft, and they also taste beautifully autumnal, with custardy flesh that hints at cinnamon and vanilla.

“This year’s crop is a pretty normal crop,” Michael said. “… Great flavor, great color, and good sugars in it. The product is sweet and ready to go!” 

The Central Valley: A Prime Spot for Persimmons

In addition to persimmons, Brandt Farms grows peaches, nectarines, plums, pluots, kiwis, table grapes, and citrus on about 1,200 acres. Michael said the farm’s success is largely due to its prime location in California’s Central Valley. 

“I sometimes call it the Eighth Wonder of the World because this is without question the greatest place to grow fruit,” he said. 

The Central Valley is more drought-resistant than some other areas of California thanks to snowmelt from the Sierra Nevada mountain range. Its hot, dry summers are well suited to fruit growing, and the semi-arid climate keeps pest pressure low. The Brandt Farms team also feeds the soil with eco-friendly methods like cover cropping, composting, and fertilizing with grape pomace from local wineries instead of petroleum-based fertilizers. 

All of those factors help the Brandt Farms team grow sweet, delicious fruit. They do their best to pick it at the perfect time in keeping with their motto, “Live Life Ripe.” 

“One thing we always say is that the fruit is our boss. The fruit tells us when it’s ready, and we have to be ready to jump and pick it at that exact moment and get it into the hands of the consumer,” Michael said. 

This idea dates back to Jack Brandt Sr.’s very first crop.

The Brandt Farms Story

Soon, other farmers started asking Jack to take their fruit to market, too. The business expanded and passed from father to son to grandson. Today, Jack Brandt III runs Brandt Farms with Michael, a third-generation farmer who grew up in the Central Valley.

Michael’s mother packed peaches for Jack Brandt Sr. when she was still in high school and Michael grew up on Reimer Farms nearby. In 1994, the Reimer family joined their acreage with the Brandt family’s. Michael and Jack manage those 1,200 “captive acres,” and Brandt Farms also packs and ships fruit for a handful of neighboring growers. Those growers have about 800 acres between them. 

“There’s a lot of community here,” Michael said, adding that he thinks of the business as “one big happy family.” 

Michael’s Persimmon Tips and Tricks

Right now, the family is focused on persimmons, which Michael said are getting more popular every year. Brandt Farms grows three varieties: Fuyus, Hachiyas, and Honeys™.  

You can learn more about the differences between Fuyu and Hachiya persimmons in this handy video. Honeys™ are similar to Hachiyas but can be eaten either firm or soft, like Fuyus. Their creamy flesh is extra-sweet with notes of honey and vanilla. 

Here at The FruitGuys, we’re partial to the Fuyu because it packs beautifully in the fresh fruit boxes that we deliver to offices and schools. Michael is a Fuyu fan too, and said there are creative ways to eat them beyond the usual cookies, cakes, and tarts. He recommended slicing a ripe Fuyu over oatmeal or swapping tomato slices for persimmon slivers in a Caprese salad. 

“Once, I did a havarti grilled cheese: rye bread, havarti cheese, sliced persimmon, and a little arugula. That was a fantastic sandwich,” he said.  

If you’re lucky enough to get your hands on a Brandt Farms persimmon, do yourself a favor and try that recipe before persimmon season ends.