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Avocado Strike In Mexico Ends

During the weeks of October 29 and November 5, farmers in Mexico were unable to harvest, pack and ship avocados to the US due to disruptions in the avocado industry at the pack house and in the fields in Mexico. As a result, there were no avocados available for delivery between November 5 and November 17.

Avocado Harvest Resumes photo courtesy of www.thepacker.com

Avocado Harvest Resumes photo courtesy of www.thepacker.com

The avocado industry in Mexico has faced numerous growing pains as it has stretched, both in terms of supply and infrastructure, to meet rapidly increasing demand for avocados in the past 5-10 years. Currently, a group of growers is reacting to various market conditions, including but not limited to price volatility and the impact of ineligible fruit being passed to the market for export. As a result of these disruptions, the majority of shippers have not been able to export fruit from Mexico during the week of October 29 nor during the week of November 5.

Avocado harvest resumes in Mexico
As of November 14th, workers are harvesting avocados in Mexico again, more than two weeks after a growers’ strike dried up exports to the U.S. While the harvest has started, representatives of U.S. importers who own packinghouses in Michoacán have said that it may take up to a week for supplies to hit U.S. store shelves.

You can find more information on the agreements that ended the strike here.

We are happy to share that Earl’s Organic is expecting to be back in action the last week of November!

Earl’s Organic Buyer’s Notes November 11th

Side Hill Citrus Satsumas from Lincoln, in the Sacramento foothills have the perfect mix of sweetness, tartness and low acidity, with very little pulp, no seeds and taste like they are melting in your mouth. Read the full story below.




Side Hill Citrus Satsumas Delicious from the First Picking

From our frame of reference Side Hill Citrus Satsumas from Lincoln, in the Sacramento foothills have the perfect mix of sweetness, tartness and low acidity, with very little pulp, no seeds and taste like they are melting in your mouth. Rich Ferreira is a 4th generation farmer who started with only 75 trees back in 1975.  Rich has been certified organic since 1991 and now has over 2000 trees. The combination of a higher elevation of 600 feet, nutrient filled organic clay soil, warm summer days and cool nights and using a Satsuma Owari rootstock from China all contribute to growing consistently delicious Satsuma Mandarins year after year.

Satsumas, also called Mikans, are a Japanese variety brought to the US in 1878. Most citrus fruits originated in China and then made their way west which is where the word mandarin comes from.  In the United States Satsumas are grown in places where you wouldn’t normally expect citrus to grow. They need hot summers and a certain amount of chill hours in the winter and can tolerate low temperatures down into the 20’s.  Satsumas are grown in California in the thermal belt which runs from the San Joaquin Valley up to north of Sacramento.  They also grow in some southern states like Texas, Louisiana and Alabama where there are mild winters.

Side Hill Citrus Satsumas Cut

Satsumas have a loose peel that slips off effortlessly like a glove, with no mess and no seeds to deal with.  Satsumas are a perfect snack size that you can eat anywhere without the difficult peeling and complication that comes with eating a valencia or navel orange.

Health Benefits:

A 2008 U.S. Department of Agriculture study said Satsumas have six to seven times as much synephrine, a natural decongestant, as other citrus. Four or five Satsumas have enough synephrine to equal the effect of a Sudafed tablet, the study said. Satsumas are also naturally low in calories and a single fruit contains 34 percent of the USDA daily recommendation for vitamin C.

Buying Satsumas:

Look for fruit with an aromatic smell, firm tight peel, no dented spots and a heavier fruit means they are juicier. They can be stored at room temperature or in the refrigerator, but not for too long because prolonged storage can dry them out.

Don’t miss the 25th annual Mandarin Festival this year in Auburn, CA at the Gold County Fairgrounds November 16th-18th. Taste Mandarins from local growers and try a fun variety of Mandarin inspired food including mandarin shakes, chocolate dipped mandarins, mandarin dessert pizza and more.  http://www.mandarinfestival.com/

Earl’s Organic Buyer’s Notes November 4th

Beginning November 1st all of our mushroom growers are raising prices with more changes expected by the end of the year.  There are three main reasons for the increase in prices. Read the full story below.




Mushroom Prices on the Rise

Beginning November 1st all of our mushroom growers are raising prices with more changes expected by the end of the year.  

There are three main reasons for the increase in prices. First, poorer batches of compost are producing reduced actual yields which means lower pounds per square foot.  Second, there is a lack of harvesters as the labor pool turns over.  As the term ends for temporary foreign workers they must return to their home countries and new replacements have to be government approved. Third, with legalized cannabis a whole new industry has emerged and is pulling farm based ag labor away from mainstay growers/shippers.

Please ask your Earls’ Sales rep for more information.

Brown Mushrooms



Earl’s Organic Buyer’s Notes October 28th

October Fair Trade Month is almost over but Earl’s Organic Fair Trade offerings continue! Check out Earl’s full line of Fair Trade offerings on list today.




Covilli THE BITE October 2018

Earl’s will receive their first land of Covilli Organic Fair Trade product this Friday! Look for Persian cucumbers, Anaheim, Cherry Bomb, Jalapeno, Padron and Serrano Chiles, Yellow Squash and Zucchini. Let the season commence!  Each month we will share Covilli’s newsletter “THE BITE”, A Taste of Covilli Happenings.  Catch the latest news below.

Covilli Bite October Page 1

Covilli Bite October Page 2

Earl’s Organic Produce Buyer’s Notes October 21st

Tutti Frutti Heirloom Tomatoes are starting to come out of the last hoop houses with fare supplies and increasing prices over the next 10-14 days. Local tomato season is definitely coming to an end.  Ellwood is winding down and local Roma tomatoes are starting to wrap up.




Fuyu and Hachiya Persimmons Eat Differently

Have you ever tried a persimmon and thought you didn’t like it? Hachiyas and Fuyus are the two main commercial varieties of persimmons in the United States and are eaten very differently.  Hachiyas are tapered and shaped like an acorn. If you accidentally tried a piece of Hachiya before it was completely jelly soft, the astringency and bitterness would leave a fuzzy taste in your mouth. Hachiyas need to be fully ripened until they are almost translucent and EXTREMELY soft. If you think any part of the fruit is still firm you need to wait. Cut a ripe Hachiya in half and scoop out the delicious fruit or use the pulp in cakes, cookies and muffins.

Fuyu’s are short, squat and non-astringent and when ripe they have a sweet flavor with a hint of cinnamon and apricot.   You can eat them raw when they are firm or soft and they do not need to be peeled.  Fuyu’s can be eaten like an apple, cut up and eaten on their own or great in a salad.  You may sometimes find a few seeds inside but they are easy to eat around. Try making a Fuyu persimmon salad with cumin-lime vinaigrette or James Beard’s persimmon bread with Hachiya persimmons. 

Fuyu persimmon (1)

Fuyu Persimmons

The harvest usually starts around the beginning of October and goes through December. It can extend into January if there is no winter freeze.  California grows almost 100% of the persimmon crop in the United States followed by Florida, Texas, Hawaii, Louisiana, Mississippi, Alabama and Missouri. In California over half of the persimmons are grown in Tulare and Fresno counties.  The other main areas are Orange, Riverside and San Diego counties and a very small amount are grown in Sutter and Placer counties north of Sacramento.

Persimmons unlike many fruits will keep longer if left at room temperature.  Once they are in the refrigerator they will go soft faster and will need to be eaten quickly. Look for persimmons with smooth skin and no bruising. Persimmons are an excellent source of Vitamin A, C and fiber and full of antioxidants.

Cool fact: The light colored, fine-grained wood from a persimmon tree is used to make billard cues, drum sticks, golf clubs and furniture.

If you have never tried a persimmon this is the year to be adventurous and pick one up at the store. Try these easy recipes. 


Earl’s Organic Buyer’s Notes October 15th

Fall is here and it has been a fairly good seasonal transition. The warmer California weather continues to bring good supplies of Tomatoes, Corn and Zucchini. As the days become shorter our product mix will yield to Broccoli, Brussels Sprouts, Carrots and Greens. Summer veg from Covilli is expected to start towards the end of October.




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