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Archive for October, 2015

Hurricane Patricia Update on Bananas and Avocados

Earl’s Organic has an exclusive relationship with Mexican banana grower, Coliman organic from Colima, one of the areas hit by Hurricane Patricia last week. Winds up to 200 mph knocked down some of their banana trees but the overall damage is less than originally estimated. The largest challenge is getting their infrastructure back up and running. All of Coliman’s labor is being focused on the clean-up process and they are planning on picking and packing again today. We can expect the overall banana market to be tight through next week but we do not anticipate having a gap on our banana program.

Coliman banana trees knocked down by hurricane Patricia

In avocado news, Michocan, the main growing region for avocados in Mexico, was not hit as hard by Patricia as anticipated. The area did experience some rain and as a result we have seen some small brown spots on the outside of the fruit that is barely noticeable as the fruit ripens. This does not affect the quality or flavor of the fruit.

Satsuma Mandarins from Side Hill Citrus

Satsuma Mandarins herald the start of the varietal citrus season in California and we feel that Side Hill Citrus Satsumas from Lincoln in the Sacramento foothills, have the perfect balance of tart and sweet flavors.  Our first land arrives this afternoon at Earls! They peel easily and are fantastic for eating out of hand and for juicing. The season lasts about 6 to 8 weeks depending on the weather.

Side Hill Citrus Satsumas

Strongest Hurricane on Record Hits Mexico

As the strongest hurricane on record swept through parts of Mexico, we followed the news and worried about the damage Patricia would cause.  Although winds were up to 200 mph it was contained to a very small area and was over just as suddenly as it began.  We are unsure at this time of any possible effect on our supply and or quality of product. We have emails out to a few of our key growers and will update you as we know more.

Stone Fruit Cobbler

Easy, Foolproof Cobbler for Any Fruit
makes enough for a 9×9 baking dish


Stone Fruit Cobbler www.thekitchn.com

1 1/2 cups flour
1 1/2 cups sugar, plus a bit more for sprinkling
1 1/2 sticks unsalted butter, melted
fresh berries or fruit (peeled and cut into chunks)

Combine the flour and sugar. Add the butter, mixing as you go, until the mixture forms a soft dough. It can be slightly crumbly, but you want it to hold together when you squeeze it.

Spray a baking dish with non-stick cooking spray. Put the fruit in the dish — you will probably need about 4 cups of berries or chopped fruit. You want to create a thick layer that comes about two inches up the sides.
If the fruit is particularly tart, sprinkle with a light layer of sugar. If the fruit is soft and sweet, you don’t need it.

Take the dough by the handful and pat it into disks that are about 1/4-inch to 1/2-inch thick. Lay them on top of the fruit, continuing with the patties, until it is covered. Bake the cobbler at 350 degrees for about 45-50 minutes, until the crust is light golden brown. Let cool slightly, then serve with ice cream or drizzle with organic cold cream.

Tutti Frutti Winter Hard Squash Guide

The weather has started to cool down and we even experienced a little rain in San Francisco this week. Fall decorations are starting to pop up and comfort food is on our minds. What better way to get in the mood for fall then to make a delicious meal with one of the many varieties of winter squash. Chris Cadwell from Tutti Frutti Farms in Buellton, California grows a stunning array of colorful squash that is both decorative and delicious. Learn how some of the most popular winter squash varieties taste and how to best cook them.

Here is just a sample of what you will find in our new fun and descriptive Tutti Frutti Winter Hard Squash Guide.

Buttercup: This dark green squash with light green streaks is easy to spot by the round ring around the blossom end of the squash. The orange flesh has a rich flavor similar to a baked sweet potato. It is delicious baked or stuffed.


Kabocha: This wonderful Japanese squash has a slightly nutty and sweet dense flesh that becomes bright orange when cooked. There is no need to peel the rind. Cut into slices and bake or simmer.


Sugar Pie Pumpkin: Short and round, sugar pie pumpkins have thick walls with lots of pumpkin flavored flesh. Now is your time to shine by making a pumpkin pie from scratch. Bake one medium sized pumpkin and puree the flesh as a delicious substitute for canned pumpkin this holiday season.


Don’t forget to click to download the Tutti Frutti Winter Hard Squash Guide.


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