WEEKLY SPECIALS | SEASONAL CALENDAR | GROWER MAP

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California Asparagus

The height of the asparagus season in California runs from March to June.  California asparagus is mainly grown at the confluence of California’s two greatest rivers, the Sacramento and the San Joaquin, in the rich peat of the delta lands an hour south of Sacramento and in the Salinas Valley about 2 hours south of San Francisco. California produces over 70 percent of the nation’s fresh market asparagus.

Shaved asparagus makes a delicious topping for pizza!
Shaved asparagus makes a delicious topping for pizza!

When you’re ready to eat them, snap or cut off the white portion of the butt end of the asparagus. They’re perfect coated with olive oil and roasted, which leaves them firmer, nuttier and sweeter than steaming.  Asparagus is high vitamin C and K and folic acid and contain less than 50 calories per 6 oz serving.  Click here for more recipes.

Cherimoyas

Cherimoyas can grow as small as ¼ pound each up to 5 pounds and are a conical or heart shaped green fruit covered in bumps.  The flesh is white and creamy and dotted with big black seeds.  Depending on the variety, they are mellow sweet to tangy or acidic sweet with suggestions of mangos, pineapples, banana, papaya, strawberries and vanilla custard but honestly I can’t compare it to anything else.  Mark Twain called the cherimoya “deliciousness itself.” The season runs from March to June with the peak time in March and April. Cherimoya’s are grown in California from Santa Barbara all the way down to San Diego.

Honey Mandarins

Honey mandarins are small sized with a bright orange rind. They are very sweet and juicy and contain many seeds. Grown in San Diego County.

Cara Cara’s

The Cara Cara is also known as the pink navel. It is very sweet and usually seedless. The season starts in November and can go as long as March depending on the weather.  All citrus at the beginning of their season will be a little tart and the flavor will only improve as the sugars continue to develop.  We are now at the peak of flavor!

Cara Cara (1)

Fremont Mandarin

Fremont Mandarins are a cross of the Clementine and the Ponkan Mandarin varieties. The skin is brilliant dark orange, smooth and easy to remove. The flesh has few seeds and a lot of juice, and tastes
intensely sweet with some acid. Grown in San Diego County.

Fremont Cut

Gold Nuggets

Gold Nugget Mandarins have bumpy skin, are very aromatic and are easy to peel. Fruit is seedless with a rich and sweet flavor. Season starts in San Diego County,overlaps and finishes in the foothills of Fresno County.

Gold Nugget Variety of slices

Moro Blood Oranges

Moro Blood Oranges from Fruit World in Reedley, CA in the Central San Joaquin Valley are just a few of the wonderful types of citrus in season.   The red flesh of the Blood Orange varies in intensity depending on the variety, location where the trees are grown and the degree of fruit maturity. Brought to America in the 1930’s by Italian and Spanish immigrants they are now grown commercially in Southern California, Texas and Florida. Hot days and cold nights are needed to bring out the best flavors in blood oranges.

Blood orange rounds and slices

Seasonal Eats

Page Mandarin’s are a cross between a Minneola tangelo and a Clementine mandarin. They are very small to medium sized with an orange red color. They are often seedless and considered one of the best tasting mandarins. They can be found as early as December through May.

Page Mandarin Fruitworld (2)

Satsuma Mandarins

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

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.

Read the full blog here. 

Side Hill Citrus Satsumas Cut

Two Main Varieties of Persimmons

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-astrigent 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.

Fuyu persimmon (1)

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