WEEKLY SPECIALS | SEASONAL CALENDAR | GROWER MAP

twitter24x24square facebook24x24square youtube24x24square pinterest24x24square instagram24x24square

Archive for November, 2012

Satsumas

If you are worried about staying healthy this winter eat four or five Satsumas a day to receive six to seven times as much synephrine, a natural decongestant, as other citrus.  Satsumas are also naturally low in calories and a single fruit contains 34 percent of the USDA daily recommendation for vitamin C.

Click here for the full blog.

 

Click here for the full blog

 

It’s Satsuma time again!

Each year Earl’s eagerly awaits the beginning of the Satsuma season which typically starts at the beginning of November and runs through the beginning of January.  Today we just received our very first shipment of the year and we can expect a limited supply until after Thanksgiving.

The Satsuma harvest also heralds the varietal citrus season. The many varieties will be discussed in future blogs but it is worth noting now that although navels are already on the shelves, they have very low flavor and will not be good to eat until mid-December.  Navels should never be juiced because of a bitterness caused by limonene, a naturally occurring compound found in citrus.

Satsuma’s are a small delicious snack size mandarin with a skin that comes off effortlessly, can be eaten of hand without a mess and contain no seeds. They have the perfect mix of sweetness, tartness and low acidity, with very little pulp, and taste like they are melting in your mouth. 

We think that Side Hill Citrus Satsumas from Lincoln, in the Sacramento foothills are the best tasting, with a variety of tart and sweet flavors that fill your mouth with its rich full flavor.  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.

Surprisingly Satsuma’s can be grown in areas of the country that are not normally associated with growing citrus.  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.

 If you are worried about staying healthy this winter eat four or five Satsumas a day to receive six to seven times as much synephrine, a natural decongestant, as other citrus.  Satsumas are also naturally low in calories and a single fruit contains 34 percent of the USDA daily recommendation for vitamin C.

Look for Satsumas 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.

Remember at the beginning of each citrus season the sugar levels will be lower and the fruit will only become sweeter as the weeks go on.  Before eating, gently roll your citrus at room temperature on your kitchen counter to get the juices flowing. Look for pictures of Satsumas on Earl’s Kitchen Table on Facebook as we track the color and sweetness throughout the season.

 

Earl’s Heirloom Salsa Is Ending For The Season

 

All good things must come to an end, at least until the next season.  Earl’s Organic launched our first ever private label Limited Edition Heirloom Salsa back in September and it was a hit.  The Earl’s team sampled our salsa all over the Bay Area and the positive response was amazing.  The flavor was the best they had ever tried in a fresh salsa, tasted homemade, great for eating as is and for cooking and many people asked for a bit more spice.  We promised it would be a special California Limited Edition Salsa and that we would make it only as long as the tomatoes were at their peak flavor.  Although we can still find heirloom tomatoes, the days are shorter and colder and their flavor is not what it was a month ago.

So it is time to say goodbye until next season.  We can all look forward to starting a new season of Earl’s Organic Limited Edition Salsa next July sometime.  We listened to our customers and we plan to increase the spice level in our salsa.  We want to thank everyone for their support during our first ever Earl’s salsa run. As always check back on Facebook and Twitter for updates next summer on the arrival of Earl’s Organic Limited Edition Salsa.

Warm Weather Crop Transition

In our last blog we talked about summer crops moving south to Mexico, but there still remains some California crop production in Buellton in Santa Barbara County, Coachella and the Imperial Valley.  Coachella is located just north of the Salton Sea and south of Palm Springs.  The Imperial Valley extends from the southern area of Coachella, past the Salton Sea and all the way down the border of Mexico.

It is important to know that there will be some overlap with California and Mexico crops.  If you are trying to buy California as long as possible, make sure to ask from where your produce is coming.  Check the stickers on your produce or ask your local produce person. All organic PLU numbers start with 9 and stickers and stem tags must state country of origin.

Here is a quick update on some warm weather crops you can still find in California from Earl’s.

Even though zucchini production in California is winding down, our grower Tutti Frutti will still have hoop house production in Buellton, CA continuing strong for 3-4 weeks. Zucchini out of Mexico will follow in late November.  Tutti Frutti will also continue hoop house heirloom tomato production into early December which means more delicious tomatoes through the holidays!

Red and green bell peppers, eggplants and green beans have mostly moved to Coachella and the Imperial Valley, for a short fall season of usually 4 weeks before moving to Mexico.  By late November or early December almost all warm weather crops will be coming from Mexican field production, greenhouse and shade houses.  Greenhouses will protect the crops from the cold and rain and keep the heat in.  Shade houses are used to protect the crops from being burnt by the sun.  Increasingly warm weather crops in Mexico are grown in closed structures to protect against virus infections from insects.

On the bunched greens front there is year round product from San Miguel out of Oxnard, in Southern California.  Cal Organic and Lakeside will move their bunched green production to Coachella and the Imperial Valley in late November.  If you love your packaged salad mixes you can look for them to be coming from the California deserts and Yuma, Arizona at the end of November.

Always check back with us for more updates on our website, Facebook and Twitter.

Persimmons

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.  You may sometimes find a few seeds inside but they are easy to eat around.

For the full blog and Fuyu and Hachiya persimmon recipes click here.

Search
Archives

Follow us ...

twitter24x24square facebook24x24square youtube24x24square pinterest24x24square instagram24x24square