WEEKLY SPECIALS | SEASONAL CALENDAR | GROWER MAP

twitter24x24square facebook24x24square youtube24x24square pinterest24x24square instagram24x24square

Salsa Fresca con Papaloquelite Recipe

Recipe by Antonieta Solorzano Earl’s Organic Purchasing & Logistics Assistant

Papalo from La Granjita Organica in Salinas Valley is an ancient Mexican herb with similar uses as Cilantro. It has been described by some as somewhere between arugula, cilantro and the culinary herb rue(characteristically bitter); others say it tastes like a mixture of nasturtium flowers, lime, and cilantro.  If you are a cilantro aficionado, this is a must! It can be used in soups, stews and salsas. It’s also known as Quilquiña, Yerba Porosa, Killi, Papaloquelite and broadleaf in English.

  • Papaloquelite – Cut into small fine strips
  • Cherokee Purple Heirloom Tomato
  • Jalapeños – Finely minced & deseeded
  • Serrano – finely minced & deseeded
  • Red Onion – finely minced
  • Add Sea Salt to taste
  • Add Black Pepper to taste

Earl’s Organic Buyer’s Notes September 1, 2019

The late season Keitt mango was first introduced into Australia in 1979. Today they are one of the only non-heat treated mango varieties grown organically in California. The egg shaped fruit has a bright green skin and golden-orange flesh. Firm fleshed an California keitt mangos have finally arrived.  The harvest is a few weeks later than last year but the fruit set on the trees looks good and supplies should last through September.

La Granjita Organica Watermelon Gherkin Agua Fresca Recipe

Victor and Veronica from La Granjita served this refreshing drink to Earl’s Organic on their farm tour. Antonieta Solorzano, Purchasing & Logistics Assistant put her personal touch on the recipe. Enjoy!

To make 1 large pitcher of 56oz use:

  • 6x8oz – Watermelon Gherkins
  • 56oz of cold water
  • Juice from 3 Limes – or more if you like J
  • Add sugar to taste

Earl’s Organic Buyer’s Notes August 25, 2019

New tropical fruit from Swift Sub-Tropicals. Grown in a coastal canyon in Los Osos near San Luis Obispo, where the climate is perfect for these tropical fruits. Passionfruit– When choosing passion fruit, look for one that feels heavy and is purple or yellow in color. The skin may be smooth or wrinkly. The more wrinkled the skin, the riper the fruit. Kiwano Horned Fruit- Kiwano connoisseurs describe the flavor of the slimy green interior as a cross between cucumber, zucchini, and kiwifruit (though as it ripens, it tastes more like a banana).

Earl’s Organic Buyer’s Notes August 18, 2019

NEW! Papalo from La Granjita Farm in Salinas Valley.

Papalo is an ancient Mexican herb with similar uses as Cilantro. It has been described by some as somewhere between arugula, cilantro and the culinary herb rue(characteristically bitter); others say it tastes like a mixture of nasturtium flowers, lime, and cilantro.  If you are a cilantro aficionado, this is a must! It can be used in soups, stews and salsas. It’s also known as Quilquiña, Yerba Porosa, Killi, Papaloquelite and broadleaf in English.

Download Buyer’s Notes PDF

Earl’s Organic Buyer’s Notes August 11, 2019

NEW- Maywood Figs from Corning! The second and sweeter crop of Black Mission, Brown Turkey and Kadota are here.  Take a peak into their orchards and packing house. RVO Magenta Dragonfruit just landed. What a wonder luminescent purple and refreshing lightly sweet flavor. Gravenstein Apples from Solano Gold in Sebastopol. Did you know the Gravenstein is on the Slow Food USA Ark of Taste?

California Season Continues with Traceland Avocados

Lucky for us the California season goes on a little longer. Earl’s just received delicious California avocados from Traceland in Morro Bay. Traceland is located in Cayucos near the ocean on the central coast and about 20 miles northwest of San Luis Obispo where the unique geography and climate allows year round growing conditions without high heat or killing frosts.  Cayucos sits in a small area of coastal land defined by the Santa Lucia mountains to the east and the Pacific Ocean to the west. The ocean cools the hot summers and warms the cold winters.  The land is bisected at various places along its length by wild creeks that flow unimpeded from the coast range to the ocean providing the copious amounts of water avocado trees need to fruit.       

Ron Trace-In the middle, Jesse Trace-On the right

Ron, Gail and their twin sons moved to Cayucos in 1998 from Chicago.  In 2005 they planted their 6 acre avocado orchard with a goal to grow organic avocados as sustainably as possible.  The avocado trees are planted on natural slopes and not man made terraces, which affects the drainage.  He also puts down composted manures, organic minerals and wood chip mulches to fertilize the trees.  Cover crops of native grasses are used to produce natural nitrogen, honey bees are used for fruit production and predator insects for biological disease control.  Weeds are pulled by hand and they even trap gophers by hand.

Traceland is also unique because they hand pick all of the avocados and deliver them to Earl’s within 24 hours of picking! The flavor is very creamy and rich in oil content. We feel it is the best eating avocado of the season.

Jesse from Traceland Avocados

Remember that a California avocado will be very mature, high in oil and needs to be eaten firm. Mexican avocados are now starting to show up in your grocery store. Buyer beware! Mexican avocados are the first of the season and will eat differently. They will not be as flavorful as a California avocado and can ripen unevenly.

Earl’s Organic Buyer’s Notes August 4, 2019

Now featuring Traceland avocados grown in Morro Bay along the Central Coast. We feel it is the best eating experience of the season. Freshly dug russet potatoes 90ct in the HOUSE! 80ct are limited and 60ct and 70ct return this week! New crop California Galas are here! Excellent color and flavor right from the beginning of the season. New Zealand Pacific Rose is a cross between a Gala and Spendour. Refreshing, sweet and crisp, the pretty pink hue comes from the Splendour parent. Beautiful high color and delicious high sugar flavor make this apple a very special treat. Read the full update here.

Earl’s Organic Buyer’s Notes July 28, 2019

California avocados from Southern California continue their slow decline to no supply.  Fruit is sizing large with 70 & 84 ct all but nonexistent.  Our long-time grower-partner Traceland predicts a first pick in the next week or so. Traceland is located near the ocean on the central coast and about 20 miles northwest of San Luis Obispo where the unique geography and climate allows year round growing conditions without high heat or killing frosts.

California Melon Season

Fragrant melons remind me of summer picnics and bbq’s.  Golden orange Cantaloupes, aromatic Galia melons, crisp super-sweet Canary melons, fruity Goddess Melons, sweet Honeydew, fragrant Tuscan and juicy red and yellow seeded and seedless Watermelon are all currently at Earl’s Organic. 

Historically the California melon harvest starts up in May in Brawley and El Centro in the southern end of the Imperial Valley in the desert, less than an hour to the border of Mexico and about half hour south of Palm Springs. As the weather continues to get warmer we begin to see melon production move north to the southern end of the San Joaquin Valley in the Bakersfield/ Lamont area and 2 hours further north in Coalinga. This lasts until about July 15th when we move to the northern end of the San Joaquin Valley where melons come out of Firebaugh and Los Banos.  Mid-July into August melons move up through the San Joaquin Valley into Yolo County near Sacramento. This year below normal temperatures and rain have pushed the start date of many California growing regions.

Picking a ripe melon is very difficult and is not an exact science. Melons ripen on the vine and do not get any sweeter once picked although texture and flavor can improve.  Netted varieties such as muskmelons, Galia and Charenteis will “slip” off the vine when ripe.  There will be a slight cracking in the area around the stem and the melons will separate from the vine naturally.  The skin under the netting will slightly change to yellow.  Other melons with hard smooth skin such as the Honeydew melon or Casaba will change color and have a waxy feel when ripe. The best way to tell if they are ripe is to cut one open and taste it.

Fully Belly Melons from Yolo County
http://fullbellyfarm.com/recipes-for/melon/

There are no hard and fast rules but you can use these suggestions as guidelines when shopping.  Tuscan melons reach peak flavor when the green stripes fade to a cream color. Melons covered in netting such as a Cantaloupe, Galia, or Haogen will be very fragrant when ripe. Make sure to smell the stem end before buying.  You can check the ripeness of most melons by gently pressing on the blossom end of the melon, the end opposite of the stem.  A melon should be ready to eat when it gently yields to pressure.  If your finger breaks the skin of the melon it is over ripe and past its time to eat.  As mentioned above melons with hard smooth skins are harder to tell when ripe. The Honeydew  melon for example will become waxy and almost sticky when ripe. Your best bet is to cut them open and taste them.

Watermelons are too thick to do the press test.  One way to try and determine the ripeness of a watermelon is to thump on the rind with your knuckles and listen for a dull thunking sound. The juiciest melons will be heavy for their size. Picking watermelons in a field by ripeness is an art and not a science.

Melons that have been well tended to will have a small area called a couche that has been flattened and is discolored from sitting on the ground. If the couche is too prominent or large it means the melons were not turned over or propped up during the growing season.

Read our weekly buyer’s notes for updates on new specialty varieties!

Search
Follow us ...

twitter24x24square facebook24x24square youtube24x24square pinterest24x24square instagram24x24square