twitter24x24square facebook24x24square youtube24x24square pinterest24x24square instagram24x24square

Archive for 2020

Jonathan Kitchens and Carson Evers Promoted

Earl’s Organic congratulates Jonathan Kitchens on his promotion to Purchasing Manager and Carson Evers on his promotion to a Buyer position.

Jonathan will be responsible for team leadership and overseeing all product categories to ensure their alignment with the company’s mission and goals. Jonathan began his career in produce in the late 1990’s as a driver for The Box – Bay Area Organic Xpress – one of the first all organic home delivery companies in California.  Before coming to Earl’s, he was the produce buyer for the Good Earth Natural Foods stores in Marin county where he worked for 5 years.  He has been with Earl’s for 2 ½ years as a fruit buyer. Jonathan is passionate about Earl’s, organic agriculture and sustainability. His knowledge and his personal commitment to our industry makes him uniquely suited for this new role in the Purchasing team.

Jonathan Kitchens Promoted to Purchasing Manager

Carson will be responsible for product procurement and the profitability of select organic commodities.Carson began his career at Earl’s in QA/IC in July of 2015.  After a couple years in Operations, he was promoted to a Sales Representative.  Carson has continued to lend a hand in Operations and other areas as needed, he has great knowledge of the business from his experience in different departments.  Carson also brings sales and produce experience from his past, including a Sales role at Driscoll’s Strawberries.

Carson Evers Promoted to Buyer

Earl’s Organic Buyer’s Notes October 18, 2020

New this week! Mini Winged gourds and Mini mixed pumpkins, Cranberries,  Pomegranate Arils, Rambutan, a small and juicy tropical fruit related to the lychee but juicier and sweeter, Quince and the small Lady Apple, perfect for eating out of hand or baking, great for applesauce! Download Earl’s Pepper and Hard Squash Guide along with the weekly buyer’s notes here.


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, muffins or our favorite, the James Beard Persimmon Bread!

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)

Bright Orange Persimmons

Bright orange Fuyu and Hachiya persimmons have arrived and it is starting to feel like fall. There are several species of persimmons but the most common is the Japanese or Oriental persimmon, also called the D. Kaki species.  In Japan they are the national fruit and called Kaki.  There are at least six varieties of the Asian persimmon but the Fuyu and the Hachiya are the most commonly grown in the United States.

The harvest usually starts around the beginning of October and goes through December. It can extend into January if there is no winter freeze. California grows almost 100% of the persimmon crop in the United States followed by Florida, Texas, Hawaii, Louisiana, Mississippi, Alabama and Missouri. In California over half of the persimmons are grown in Tulare and Fresno counties.  The other main areas are Orange, Riverside and San Diego counties and a very small amount are grown in Sutter and Placer counties north of Sacramento.

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

Fuyu Persimmons

The Hachiya Persimmon is tapered like an acorn and has a bright reddish orange skin. It is extremely astringent and bitter when firm.  If eaten when still firm it will leave a fuzzy unpleasant feeling in your mouth. The Hachiya needs to be jelly soft before it becomes edible. When the fruit has become very soft scoop out the flesh and use it in cakes, cookies, muffins and smoothies.  An Earl’s favorite is the James Beard moist persimmon bread using soft Hachiyas. 

Ripening and Storage Tips: Persimmons unlike many fruits will keep longer if left at room temperature.  Once they are in the refrigerator they will go soft faster and will need to be eaten quickly. Look for persimmons with smooth skin and no bruising. Persimmons are an excellent source of Vitamin A, C and fiber and full of antioxidants

Earl’s Organic Buyer’s Notes October 11, 2020

Due to the recent high demand for organic yellow potatoes and low harvest yields in the Nevada fields, it has had a serious effect on the organic yellow potato supply from Tasteful Selections. Inventory has been diminished until new harvest starts during the week of November 30th out of  Kern County, California. Please be aware that Tasteful Selections organic Honeygold and Sunrise Medley will be experiencing a gap for up to the next 8 weeks. Kiwis are back from Chile to fill the gap until the California season starts up in a few weeks. Cranberries arrive next week! Download Earl’s Weekly Buyer’s Notes here for your organic produce news and updates.

Follow us ...

twitter24x24square facebook24x24square youtube24x24square pinterest24x24square instagram24x24square