As an Exclusive Regional Vendor of Earl’s Organic Produce, we are happy to report we are seeing a major improvement in our Coliman banana supply after Hurricane Patricia wiped out a significant portion of the crop last October. The fruit has matured on the new plantings and we are seeing larger banana hands and the color of the fruit is progressing nicely which is an indicator of maturity and ripeness. Supply is strong!
As a thank you to our customers who supported our banana program through the circumstances caused by Hurricane Patricia, we are continuing our banana ad throughout the month of May.
As the first Mexican grower to obtain the Organic Fair Trade certification for bananas in 2014, Coliman Organics “goal is to provide only the best fresh bananas in the marketplace while ensuring that our teams of workers on the field can earn a decent and dignified livelihood, but more importantly, live a just and dignified life for them and their family.” Earl’s Organic is committed to partnering with Coliman Organics to bring our customers a consistent supply of high quality organic bananas year round.
The 2016 Burkart stone fruit season began last week with Tasty Rich Apriums and Super Rich Peaches arriving during the first week of May. Richard Burkart is a patient grower and only picks fruit when it is needed, resulting in full flavored fruit. An aprium is 75% apricot and 25% plum, so expect its flavor to be sweet and slightly tart. We have already moved out of Tasty Rich Apriums and Super Rich peaches from Burkart and can expect Zee Fire Nectarines and Honey Rich Apriums to arrive by the end of this week.
The first variety of California grapes, called Fireball from Anthony Vineyards, have arrived at Earl’s! This early red California grape variety is fairly unknown compared to other grape varieties such as the Red Flame and Green Sugarone. The season starts out of the Coachella Valley in May and will progress North through the San Joaquin Valley until January. Look for green grapes to arrive by mid-May.
The California citrus season kicks off each year with Satsuma Mandarins in November and continues into March/April with such delicious varieties as the Cara Cara, Blood Orange, Minneola, a variety of Mandarins and of course grapefruits. Click here for more information on these delicious citrus varieties.
In the United States citrus can be grown in a narrow area that extends from northern California (think Side Hill Satsumas north of Sacramento), to central California, think Fresno, and down to southern California , mostly in San Diego County and California’s Coachella Valley (Palm Springs down to El Centro). The area continues eastward through the low-elevation deserts of Arizona, into southern Texas, along the Gulf Coast and south through Florida. (Lance Walheim, Citrus A Complete Guide).
What to expect over the next few months:
- The California Navel season has about two weeks left until the season starts up again at the end of the year.
- The Mexican Valencia season is winding down as temperatures heat up. Although Valencias like the heat, once it gets above 100 degrees Fahrenheit the quality of the fruit is comprised.
- As the winter citrus season is ending, the California Valencia season is starting up out of Riverside, in Southern California. With all citrus, the first fruit off the tree will be lower in sugar and higher in acid. For an early piece of fruit we feel the Valencias have very good flavor. Look for specials just in time for mimosas on Mother’s Day! Valencias are the go to citrus for juicing and eating out of hand as we move into summer when the sweetness and flavor is at its peak. The season will continue into September/October and we will be offering both retail and juicing grades to our customers. Check out our weekly specials posted each week on our website.
- Two to four medium oranges = 1 cup of juice
- Two medium oranges = 1 cup of bite-size pieces
- One medium orange = 10 to 12 sections
- One medium orange = 4 teaspoons of grated peel
When we last looked at the Burkart stone fruit in mid-April, the fruit had just started to form on the trees. Now just a few weeks out from the first picking we can see how the stone fruit is sizing up nicely. Richard Burkart grows a variety of yellow and white peaches and nectarines, plums and apriums on 65 acres in Dinuba, California, about 4 hours south of San Francisco.
First up in the next week or two is the aprium, which looks similar to an apricot but is a hybrid of approximately 75% apricot and 25% plum. It has a very sweet flavor and is only available for a short time during the early stone fruit season.
Tony Chavez, owner of Rancho Don Antonio, began his career in the food industry in 1968 selling fresh tortillas and tortilla chips. Thirty years later he retired in Nipomo, an hour North of Santa Barbara, and bought a cattle ranch. A series of car accidents broke his fence, setting his cattle loose along highway 101, making Tony re-think how he used his land.
Working with consultants from the USDA in 2007, Tony experimented with a new “low chill hour” blackberry variety that allowed him to grow fruit year-round. Chill hours are important because they allow the plant to sleep for a minimum number of hours, which varies by variety, so it can rejuvenate itself and produce a bountiful crop.
Rancho Don Antonio also grows blueberries and is experimenting with varieties of raspberries. “Nipomo has some of the best climates in the United States. It is never too hot or too cold and that is why I can grow berries in the middle of the winter time when no one else can, “says Tony.
Rancho Don Antonio blackberries and blueberries are now available at Earl’s! Always check the Earl’s Organic Produce website for weekly specials and updates throughout the season.
The California blueberry season started off in March with a handful of growers and we are now seeing the first arrivals of the year from Forbidden Fruit Orchards out of Lompoc and Whitney Ranch out of Carpinteria in Santa Barbara County. Located near the ocean, Forbidden and Whitney both benefit from the coastal climate that brings warm days and cool nights, producing outstanding berries. We will continue to see other California blueberry growers come on as we head into May. The California season goes into July and then production will transition up to the Pacific Northwest.
Blueberry update across the country
Earl’s Organic is very California centric but blueberries are also grown commercially in other parts of the country. Oregon, Washington, Florida, Maine, Maryland, Michigan, New Jersey, North Carolina and Washington are the largest blueberry producing states. The Florida season has started up and over 60,000 people joined the Blueberry Festival last weekend in Brooksville, an hour north of Tampa. North Carolina will start harvesting around mid-May with production moving to New Jersey and Michigan in late June and early July.
How to buy
When choosing blueberries look for firm, plump, fragrant, dark blue berries with a dusty white bloom. The white bloom is the blueberry’s natural protection against the sun and is a sign of freshness. Always check the underside of the container for any wet spots or staining. Discard any soft, moldy, or crushed berries. Blueberries make a great frozen snack!
The Burkart stone fruit season is less than a month away. Richard Burkart anticipates the season will have a “normal” start time around mid-May. After a few warm winters and another year of drought California finally experienced a rainy winter with cold nights, allowing the trees to catch their z’s. Fruit trees need anywhere from 100-1000 dormant chill hours each season, depending on variety and age of the tree, to produce a vibrant crop. Chill hours allow the trees to go dormant and get the sleep they need to rejuvenate themselves. Trees, like ourselves need sleep in order function correctly. Even trees can get cranky from lack of sleep.
Richard expects the stone fruit will size up larger this year. In 2014 and in 2015 we saw an increased volume of smaller sized stone fruit in California. Growers blame it on the warm winters, drought and lack of chill hours. Only time will tell how the cold and rainy winter affected this year’s crop. Currently all of the blossoms have fallen off of the trees and the fruit has started to form. Stay tuned for updates from Richard Burkart as we get closer to the start of the stone fruit season.
ORIGINAL STORY BY RYAN MASTERS, SANTA CRUZ SENTINEL POSTED 3/16/16
WATSONVILLE >> In 1977, Dick Peixoto was a young Watsonville farmer struggling to survive to another harvest. The outlook was grim. His fuel company had just cut him off due to an $8,000 debt. Without fuel to run his equipment, Peixoto’s fledgling business would go to seed.
“I was dead in the water until a guy from a local fuel business knocked on my door. He not only offered to sell me the fuel I needed, but he also paid off my debt and gave me 30 days breathing room and manageable terms to repay him,” Peixoto said. “All he wanted in return was my business. I’ve been buying fuel from him for almost 40 years now.”
During the past four decades, Peixoto, 59, has transformed 40-odd acres of conventional green beans into Lakeside Organic Gardens, the largest family owned, solely organic grower-shipper in the U.S. And despite experiencing 20 percent year-over-year growth, Lakeside Organic Gardens can’t come close to fulfilling the massive market demand for its product.
“I’ve been broke twice since I started growing organic. There was a time when I couldn’t even go down to Taco Bell and charge a burrito on my credit card. I understand tough times,” Peixoto said. “People often experience circumstances beyond their control and they need some help.”
In 2015, Peixoto donated $375,000 to 17 local organizations, including Pajaro Valley Shelter Services, CASA of Santa Cruz County, The Salvation Army and Second Harvest Food Bank.
In early January, Peixoto announced that Lakeside Organic Gardens was investing $2 million toward a learning center that could help shape the future or organic and sustainable agriculture.
Neither John nor Paul Sanchez has formal farming experience but they grew up with a love of farming from working in the family garden with their grandfather, mom and dad. John went on to major in ornamental horticulture at Cal Poly under the agricultural program with a strong interest in soil science. Ultimately John chose a career as a landscape contractor and Paul as a general contractor.
It is by accident that the Sanchez Brothers came back to their love of farming. Eight years ago they were looking to buy a piece of land to park their business trucks on. They came across a few acres perfect for their trucks, complete with a hothouse and a barn they could rent. Soon after they bought the property the rental deal fell through and John and Paul were left with an empty hothouse. They remembered how much they loved gardening with their family and eating fresh produce they had helped grow. The Sanchez brothers decided to give farming a go!
John and Paul started off growing heirloom tomatoes for about three years and then moved into green beans and cucumbers. Customers told them “Now this is what a cucumber tastes and smells like!” They wanted a niche market and decided to focus on growing the best quality slicer cucumbers year round. “We work 7 days a week, 24 hours a day, but we love it,” said John with a laugh. When they are not farming they still continue to work as contractors with home offices on the farm.
The hothouse is located on 1 ½ acres in Carpinteria just south of Santa Barbara. “We have the best and the worst of each type of weather,” said John. They are located in a little cove nearer to the mountains than the ocean. This helps them because they don’t get as much fog and it is nice and sunny. The sun passes through the plastic on the rooftop providing light to the plants and helping to heat the inside of the hothouse. The downside is when it gets really windy, it blows up against the hothouses and the strong winds have been known to knock off the roof. Fortunately Paul is a general contractor and can have his crew out there fixing the hothouse when needed.
Sanchez cucumbers will be arriving at Earl’s this week and we can expect to see a year round supply. “We enjoy it here in Carpinteria. We love growing all organic because we want to see healthy bodies,” said John. When they are not working hard the Sanchez Brothers can be found enjoying a refreshing cucumber mojito.