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Archive for 2019

Kiwi Berries- Pop and Go Snack!

It is Kiwi Berry time again! The season is very short, end of September through the beginning of October, so you don’t want to miss out. Kiwi berries are a member of the Actinidia genus family, the same as a regular kiwi and have been described as a cousin of the kiwi we all know.  Kiwi berries are also known by the name hardy kiwi, artic kiwi or baby kiwi. They taste exactly like a kiwi but they are about the size of a grape, fuzzless, with edible seeds and you just pop them whole into your mouth. Like kiwis, they are acidic until ripe

POP THEM IN YOUR MOUTH AND ENJOY!

Kiwi berries are native to China, Korea, and Russian Siberia, much like the kiwifruit.  It is a fast-growing, hardy, perennial vine, in need of a frost-free season of 150 days. Each vine can grow up to 20 feet in a single season! Because of their seasonal requirements, they are well suited for areas of the North East and North West, and in fact, have become somewhat of an invasive weed in certain areas because of their rapid growth. Earl’s kiwi berries are now coming out of Wilsonville, Oregon about 30 minutes south of Portland. In October they will transition south to Oakland, Oregon about an hour south of Eugene.

Kiwi Berries are a nutritional powerhouse and a healthy food source containing over 20 nutrients. Each 6 oz portion contains twice the amount of Vitamin E of an avocado but with only 60% of the calories, 5 times the Vitamin C of an orange and more potassium than bananas.  Kiwi Berries are also high in fiber and rich in folic acid.

RIPENING AND STORAGE TIPS

Kiwis Berries are picked hard and ripened off the vine. They ripen at room temperature and are ready to eat when the skin turns a darker green, wrinkles and gently yields to touch. Similar to a kiwi they will be slightly acidic until ripe when they will be very sweet. You can store them in the refrigerator for up to 2 weeks but I doubt that will last that long.

Kiwi Berries can be used in a variety of ways, from being preserved as jam to being used as a marinade (kiwi berries are an excellent meat tenderizer). Try them in a salad, on a tart or cake, muddle them in a cocktail or just pop them in your mouth as a delicious sweet snack!

Caviar Limes

Caviar Limes also known as Finger Limes, have juice vesicles that pop out like caviar when the finger lime is gently squeezed. They have a burst of effervescent tangy lime flavor! They are delicious on top of raw oysters, added to seafood, mixed into guacamole , mixed into the glaze for a lemon cake and really shine in cocktails. Caviar Limes are perfect anywhere you want to add acid!

Earl’s Organic Buyer’s Notes September 15, 2019

Don’t miss Caviar Limes- they pop like caviar when gently squeezed. The effervescent tangy lime flavor adds the perfect burst of acid to cocktails, desserts, seafood and more! Concord Seeded Grapes from Heinke in Paradise, CA are here. They taste like grape jelly and make an amazing sorbet. Kiwi Berries, your favorite pop in your mouth snack are coming this week! Download the pdf.

California Keitt Mango

The California Keitt mango season is finally here!  This unique domestic mango does not have to travel far and is left on the tree until it has developed a high level of maturity and sweet flavor. Organic California Keitts are grown in the Coachella Valley, which runs for about 45 miles in Riverside County from Palm Springs to the northern part of the Salton Sea.

California Keitt mangoes are super juicy and sweet with almost no stringy fibers and a small pit which means more fruit to eat. Deemed as one of the best tasting mangos by many people, this domestic tropical fruit is impressive in both its strikingly large size and beautiful green color. One bite of the delicious smooth flesh and you will be back for more! Don’t shy away from these green mangos because Keitts stay green even when ripe.

Keitts are also extra special because they are not subjected to the stress of a hot water bath, as most imported mangos are, contributing to a delicious eating experience.  Almost all imported mangos are hot water treated to eliminate fruit flies and fruit fly larvae. The mangoes are put into hot water bath (115-118 F) anywhere from 90-120 minutes.

Ripening Tips

*Don’t be deterred by the Keitt’s green skin which stays green even when ripe. 

*Ripen your mangos up on your counter at room temperature. Mangos do not like the cold and can develop chill damage if stored in the refrigerator.

*You will know they are ready to eat when they yield slightly to gentle pressure.

The season is very short and lasts only about 4-6 weeks. This California grown tropical fruit is not to be missed!

Earl’s Organic Buyer’s Notes September 8, 2019

Coming soon! Kiwi Berries, Wine grape varieties Grenache, Carignane and Columbard, California Jicama and Parsnips! Download our weekly buyers notes.

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