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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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California Keitt Mangos

California Keitt Mangos

Momotaro Organic Tomatoes

Momotaro Tomatoes have a sweet and tangy flavor. A Japanese favorite they are named after a Japanese Folklore hero. Momo means Peach and Momotaro is the “Peach Boy.” The Momotaro of legend was found by two childless peasants within a large peach. He grew to be a “warrior of peace” and is celebrated every year during the Momotaro Festival. These gorgeous tomatoes are grown by Tomatero Farm in Watsonville.

Momotaro Tomatoes (15)

 

 

Watermelon Gherkins

Watermelon cucumbers are shaped like baby watermelons. They are about the size of your thumb and are good in salads or pickled. They taste similar to a cucumber with a hint of lemon. Grown by La Granjita Organica in Watsonville. Learn more about this small family farm here.

Watermelon Gherkins

Rainier Cherries

The name for this cherry comes from Washington State’s largest mountain, Mt. Rainier. Rainier cherries are large in size, so it’s fitting they were named after Washington state’s most mammoth mountain.

DerekCarlson_StemiltHill_RainierHarvest_9_4433

Pacific Northwest Cherries

Ideal growing conditions in the Pacific Northwest produce the sweetest and crunchiest cherries for the summer. You want to choose bright looking, plump, dark colored cherries and avoid wrinkly fruit.  Check the stem areas for rot and splits at the blossom end.  The darker the color the sweeter the fruit and the firmer the fruit the longer they last.  Store ripe cherries in the refrigerator until ready to use and wash cherries before eating.   Cherries are very low in saturated fat, cholesterol and sodium.  They’re also a good source of dietary fiber and vitamin C and loaded with potassium, a natural blood-pressure reducer.

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Blenheim Apricots

Blenheim apricots are the most coveted of the apricot varieties and are fast disappearing. This small sized heirloom variety has a beautiful rose blush over a golden background. One of the key characteristics of the Blenheim is their green shoulders. Don’t shy away from the green tinge, as the fruit will have good flavor even if the fruit does not achieve full color.  Cut open the Blenheim and you are rewarded by a deep orange flesh.  A quick bite reveals a tangy flavor that is balanced out by the high sugar content.

Blenheim Apricots

Sweet Thai Green Mangoes

A Thai sweet green mango (Mamuang Kiew Sa Wei) is one of the only varietals worldwide that is sweet when green. Most varietals are bitter and tangy when green, only becoming sweet and producing more sugars as they move toward full ripeness. Best when it eaten firm, it is extremely crunchy, with nutty and slightly floral notes. It is not considered a juicy mango, tasting similar to a crisp granny smith apple. It has one of the most unique, non-tropical flavors of all mangoes.

https://www.bonappetit.com/recipe/green-mango-salad

Thai Green Mangos cropped

Burkart Stone Fruit

Now is the time to take advantage of Burkart stone fruit! Picked at optimum maturity with the highest sugar levels, Burkart stone fruit has outstanding flavor and is a real crowd pleaser! Burkart grows high-quality organic stone fruit on 65 acres near Dinuba along the northern border of Tulare County about four hours south of San Francisco. One of the advantages of working with small growers like Burkart, is that they spend extra time focusing on the quality of the stone fruit, going through their orchard and doing several picks of each variety. Many larger growers will go through the orchard two times and do a strip pick to get all the fruit as opposed to selecting fruit that is at optimum maturity for peak flavor.

Burkart Peaches 500

Rhubarb

Beautiful red stalks of rhubarb have arrived at Earl’s signaling the beginning of spring. Often thought of as a fruit, rhubarb is actually a vegetable.

How to buy
Look for bright red stalks which have a sweet rich flavor. The size of the stalk is not an indicator of tenderness!

Fun Fact

Rhubarb is 95% water and high in potassium and vitamin c.

Storage and Cooking
Wrap loosely in plastic and store in the coldest part of your refrigerator. Do not keep for more than a few days or it will start to dry out. Place the stalks in cold water for about an hour to refresh them before cooking.

Rhubarb is very tart and acidic and will make your mouth pucker up if you eat it out of hand. Just add honey or sugar to transform it into a delicious dessert or savory dish. We like pairing rhubarb with strawberries in a pie or making a compote to top yogurt or vanilla ice cream. My favorite recipe is a refreshing rhubarb shake topped with chopped pistachios.

Rhubarb Shake

Blood Oranges

Blood Oranges are packed with vitamin C, carotenoids and are high in potent antioxidant properties. The red flesh color varies in intensity depending on the variety, location where the trees are grown and the degree of fruit maturity. Hot days and cold nights are needed to bring out the best flavors in blood oranges. The red blush on the outside of the fruit is because of the sun and not related to the red color of the flesh. Fruit that is exposed more to the sun on one part of the tree will have more of a blush color on the skin which will become darker later in the season if left on the tree longer. Eat them out of hand, juice for a healthy beverage or invite your friends over for a cocktail party. Mix with vodka or mezcal and add a few drops of your favorite bitters. I like Polynesian Kiss from El Guapo Bitters How do you like to eat your blood oranges? #passion4organic #followtheflavor

Blood Orange Juice with an array of oranges

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