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Satsuma Mandarins



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.



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)

Califoria Keitt Mangos

Fragrant California Keitt mangos from Coachella Valley in Southern California are one of Earl’s employee’s favorite mangos.  They are super juicy and sweet with almost no stringy fibers and a smaller pit than other mangos which means more flesh to eat.

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The Second Crop of Figs is the Sweetest

Maywood Farms organic figs are grown in Corning, about 2 hours northwest of Sacramento. Figs love the heat and are always picked ripe. Varieties include Kadota, Adriatic, Brown Turkey and Black Mission. 

 

First U.S. Grown Fair Trade Certified Stone Fruit

Homegrown Organic Farms is proud to represent the first-ever, US-grown Fair Trade Certified stone fruit; grown by none other than Vernon Peterson. Vernon and his family have been farming for over 30 years in Kingsburg in the central San Joaquin Valley.  For Vern, being a part of the Fair Trade movement goes beyond price, beyond organic, and has become about people and the communities surrounding farms that grow the fruit consumers enjoy.

Breba Fig Crop Starts Up

We are starting to see the first of the California breba fig crop rolling in, also known as the first crop. The breba crop grows on last year’s tree shoots and harvest is usually around the end of May or beginning of June.  The breba crop lasts for a few weeks and hasn’t yet developed the honey sweetness we associate with figs.  We will experience a short gap before the second, more flavorful crop starts up in July. The first land of Black Mission Figs is coming from Madera in the central San Joaquin Valley.

Stone Fruit Season Has Begun!

Peach and nectarine season has begun!  Generally speaking we start seeing peaches around May 1st and the season can continue into September. We can look forward to the many varieties changing about every 1 to 2 weeks. The only difference between peaches and nectarines is that peaches are covered in a light fuzz.

 

 

Stone Fruit Season Is Here

Peach and nectarine season has begun!  Generally speaking we start seeing peaches around May 1st and the season can continue into September. We can look forward to the many varieties changing about every 1 to 2 weeks. The only difference between peaches and nectarines is that peaches are covered in a light fuzz.

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.

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