The arrival of shiny crimson red rhubarb is yet another sign that spring has arrived. It is a hearty vegetable that thrives in cooler climates and originally came by way of China, Russia and Mongolia where it was first used as a medicinal herb to treat a variety of illnesses. Rhubarb made its debut in the United States in the late 18th century when Luther Burbank, a world-renowned horticulturist, developed a deep red variety that thrived in much of California’s climate.
Rhubarb is a perennial herb grown from a crown, similar to asparagus, and will continue to produce up to 15 years. Rhubarb is very weather dependent and needs a summer temperature of 75° or below for maximum production. Once the temperatures reach 90° or above the plant will start to wilt.
Rhubarb grows best in the northern regions of the United States. It can be found grown on a commercial level in Oregon, Washington and Michigan. Rhubarb from the Pacific Northwest is all field grown and the season runs from late March until the end of June. The Michigan season begins in April with hothouse grown rhubarb and later moves to field grown.
Only eat the leaf stalks or petioles. This is one vegetable where you do not want to use the whole plant. The leaves can grow to be extremely large and due to their high levels of oxalic acid they are considered poisonous.
How to buy
Look for bright red stalks which have a sweet rich flavor. The size of the stalk is not an indicator of tenderness!
Storage and Cooking
Wrap loosely in plastic and store in the coldest part of your refrigerator. Do not keep for more than a few days or it will start to dry out. Rhubarb is very tart and acidic and needs honey or sugar to transform it into a delicious dessert or savory dish
Sandy Newman’s blueberry bushes have been loaded with fruit all winter just waiting to ripen and color up. The cooler weather and a wet winter in Lompoc,near Santa Barbara, delayed her off season harvest, which is why we didn’t see them in January and February.
Blueberries are completely dependent on the weather.
With the cooler weather last week we are off to a slow and steady start but we will begin to see good supplies as we move into early spring and warmer weather.
The California desert and Arizona growing regions have been hit hard by storms and temperatures are now warming up. As a result we are seeing a lot of aphids and mildew and this will continue until we see an unusual very early end to the season historically. We expect these challenges to continue through late March. These fields will not “cleanup” at this point. The damage is done, the pests and diseases are liking the warmth, and they are there to stay.
All of the leafy greens and brassicas are highly susceptible to aphid pressure. On broccoli we can expect to see unevenness in color, texture and shape of the crown, the occasional opened buds, possible small brown spots and other damage caused by a myriad of viral and fungal diseases. Lettuce might have some aphids but most likely will show signs of mildew on the outside leaves leading to breakdown and discoloration on the top side of the leaf. Butter lettuces are less mildew tolerant as they grow closer to the ground. Bunched spinach is generally unavailable. On both loose and clam salad mixes we will see reduced shelf life due to the fragility of leaves growing under low light conditions because of the lack of sun. The breakdown of leaves, mildew, discoloration/yellowing are all being observed.
Concurrently the Salinas Valley and most agricultural regions in California that traditionally should follow right behind the desert deal will also come in late. Brutal storms and gaps in planting opportunities due to muddy fields and rain will lead to both disease problems and gaps in product down the road in mid-April into the month of May. Retail ads will be hard to come by on cool season vegetables.
The uncertainty involved, plus the gaps to come, combined with decreased production due to disease/insect pressure will invariably lead to higher and volatile pricing. We will continue to work with our grower partners to provide the highest quality product available and to keep everyone informed.
Earl’s Organic Produce, Inc., a leading distributor of organic produce throughout Northern California, seeks a skilled and safe Outbound PM Warehouse Support for our San Francisco Wholesale Produce Market headquarters.
Under the direction of the Outbound Operations Manager, the Product Selector fills customers’ orders from stored merchandise in accordance with specifications on sales slips or order forms. Duties include completing order receipts, keeping records of out-going orders, requisitioning additional materials, supplies, cleaning work area and equipment.
Responsibilities will include:
- Read orders to ascertain quantities of merchandise
- Obtain merchandise from bins, shelves, and coolers
- Check order receipts
- Examine products to verify quality standards
- Count finished products to determine if product orders are complete
- Keep records of out-going orders
- Place merchandise on conveyors leading to wrapping areas
- Wrap the palletized merchandise
- Mark or tag identification on palletized merchandise
- Operate machinery used in the process, or assist machine operators
- Observe equipment operations so that malfunctions can be detected, and notify Management as necessary
Position requirements include:
- Forklift, End-Rider pallet jack, and electric pallet jack experience is required
- Ability to read and understand information presented in writing
- Ability to arrange things in a certain order or pattern according to a specific rule or set of rules
- Ability to lift a minimum of 50 lbs. on a regular basis
- Requires being reliable, responsible, dependable, and fulfilling obligations
- Requires being careful about detail and thorough in completing work tasks
- Requires being pleasant with others on the job and displaying a good-nature
- Requires supporting other team members and provide service to others
- Requires knowledge of conducting inspections of products
This position requires four (4) ten hour shifts, 4pm-2am, Sunday through Friday.
Earl’s Organic Produce provides a highly competitive compensation package, including medical, dental, vision, LTD and voluntary life, plus a company-sponsored retirement program.
Earl’s Organic Produce works to embrace diversity in all its forms; it strives to be an inclusive community that fosters an open, enlightened and productive environment.
Interested candidates are encouraged to submit a cover letter, resume, and three references via email to HR@earlsorganic.com or come directly to:
Earls Organic Produce
2101 Jerrold Ave.
San Francisco, CA 94124