Welcome to Earl's Organic Produce.

Earl's Organic Produce is the sole 100% certified organic handler located on the San Francisco Wholesale Produce Market. We're passionate about organic produce, our growers, and our customers. That simple fact has made us the leading regional distributor of premium organic produce.

Since 1988 we've partnered with growers of all sizes across California, the Pacific Northwest, Mexico, and beyond to bring diversity, flavor, and quality to the organic marketplace year-round. We find the freshest and tastiest organic produce and distribute it to our wide range of customers such as home delivery services, restaurants, natural food co-ops, independent retailers, regional grocery markets, and national chain stores.

We invite you to learn about what we do, meet the people who grow your food, find out more about sustainable agriculture, and follow the journey of your fruits and vegetables as they travel from farm to fork.

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Seasonal Eats

Sweet and juicy peaches arriving by the pallet every day from Burkart Orchards.  Burkart grows high-quality organic stone fruit on 65 acres...

  • Corn and Memorial Day Go Hand in Hand

    Memorial Day is less than a week away and corn on the cob is a staple for your holiday party. The California organic corn season starts in May in Thermal, just 25 miles southeast of Palm Springs where the average high in May is 95.7°. In June, production begins to […]

  • Forelle Pears

    Beautiful, bite-sized Forelle pears from Chile are here for a limited time. Slightly bigger than a seckel pear, they average about 2.5-3 inches long. The red speckled skin turns from green to yellow as it ripens. They are ready to eat when the neck of the pear slightly gives to […]

  • La Colline Mangoes

    Earl’s Organic is rolling in a variety of luscious La Colline mangoes out of Mexico. Take your pick of the Ataulfo, also known as the Honey, Yellow, Baby, Champagne and Manila, Tommy Atkins or the Haden Mango. One of our fruit buyers, Christie Biddle, is currently traveling to Mexico to […]

  • California Table Grapes

    The first organic California table grapes of the season have arrived at Earl’s Organic. Grapes come in three colors-red, green and black. The season starts in May out of the Coachella Valley, near Palm Springs and the Salton Sea, with early varieties such as the red flame, fireball and green […]

  • California Blueberries Peak

    California is in the peak of the blueberry season for our Southern and Central California growers. We are starting to see pack sizes increase from 6oz to pints and even extra-large 18oz clamshells. These larger packs reflect the abundant supply of the California blueberry crop. Now is the time to […]

  • Earl’s Favorite Berry Smoothie Recipes

    March is National Nutrition month and Shari’s Berries asked Earl’s Organic for their favorite berry smoothie recipes. The crew at Earl’s loves making smoothies any time of year.  Some of our favorite berries to use are strawberries and blueberries, also known as “straws” and “blues” in the produce business. Fun […]


    Hot Ginger Satsuma Tea

    From Brian Gordon- Sales Associate Extraordinaire  Makes 2 cups   *  6 Satsumas or more if you like *  1 inch of ginger sliced *  2 tablespoons of honey *  Pinch of Cayenne *  4 oz whiskey-Preferably Jack Daniels   Prepare 2 mugs with 1 tablespoon of honey in each […]


    Satsuma Cranberry Sauce Recipe

    Susan from Earl’s loves making this every Thanksgiving with Satsumas from Side Hill Citrus in Lincoln, CA.   * 3 cups of fresh cranberries * 1 cup sugar * 1/4 cup water * 1/2 cup Satsuma juice * Rind of one medium sized Satsuma finely chopped * 1/4 teaspoon vanilla […]


    Persimmon Pomegrante Fruit Salad

    3 fuyu persimmons, peeled, chopped (1/4 to 1/2 inch pieces), seeds (if any) discarded 3/4 cup pomegranate seeds 1 Granny Smith or Fuji apple, peeled, cored, chopped (1/4 to 1/2 inch pieces) 7-10 leaves fresh mint, thinly sliced crosswise (stack then, then roll them up like a cigar and take […]


    Pluot and Prosecco Fizz

    makes 8 By Amelia Saltsman Bon Appetit July 2009 Ingredients 1/2 cup sugar 1/2 cup water 2 lemons 1 pound Pluots (4 to 6 small), halved, pitted, coarsely chopped 1 750-ml bottle Prosecco or cava, chilled Preparation Bring sugar and 1/2 cup water to boil in small saucepan, stirring until […]

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