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Archive for 2019

Earl’s Organic Buyer’s Notes December 15, 2019

Coming this week! Buddha Hand, Page Mandarin and Pineapple Guava from Cunningham Farm, located in a secluded valley next to the Cleveland National Forest between Fallbrook and Temecula in San Diego County.

Earl’s Organic Buyer’s Notes December 8, 2019

NEW! Honeynut Squash from Dwelley Farms in Brentwood, California. Sweet and nutty, it is estimated that a single serving of this tiny squash has twice the betacarotene of an equal amount of butternut squash. Delicious recipe in this week’s buyer’s notes.

Employees of the month for December 2019!

We are very pleased to announce that the employees of the month for December are cooler rotator Wilberth and product selector Luis!

Wilberth is recognized for providing his expertise and support to the team during this Thanksgiving season. He maintained a positive attitude, had excellent attendance, and showed his commitment to getting the job done during our busiest days!
Luis is recognized for his commitment to quality and service! Luis has one of the highest picking rates on the team, his orders are extremely accurate, and his pallets are constructed beautifully!

Earl’s Organic Buyer’s Notes November 17, 2019

Tips on roasting chestnuts: Cut an “X” shape into the flat side of each chestnut. Use a sharp knife to do this. This will make the chestnuts roast faster, allowing the steam to escape from the chestnuts. Place them on a baking sheet with the cut side up. Roast 15-20 minutes at 400 degrees, keeping an eye on them so they don’t burn. Let them cool slightly before easily removing the shell. We enjoy added them to Japanese rice for a fall favorite. https://www.justonecookbook.com/chestnut-rice-kurigohan/

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Side Hill Heralds in the Citrus Season

From our frame of reference 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. Rich Ferreira is a 4th generation farmer who started with only 75 trees back in 1975.  Rich has been certified organic since 1991 and now has over 2000 trees. 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.

Satsumas, also called Mikans, are a Japanese variety brought to the US in 1878. Most citrus fruits originated in China and then made their way west which is where the word mandarin comes from.  In the United States Satsumas are grown in places where you wouldn’t normally expect citrus to grow. 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.

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.

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