WEEKLY SPECIALS | SEASONAL CALENDAR | GROWER MAP

twitter24x24square facebook24x24square youtube24x24square pinterest24x24square instagram24x24square

Archive for October, 2020

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.

Kiwano Horned Melon

Kiwano Horned Melon taste like a mix of cucumber, kiwis and bananas when ripe.  The fruit will have an orange rind and give slightly to gentle pressure when ripe. Cut in half like a kiwi fruit and scoop out the fruit or squeeze the cut fruit from the bottom and tilt the loosened fruit into your mouth. The seeds are edible but the real flavor is in the green flesh!  Grown by Swift Subtropicals in Los Osos, California, only 30 minutes from San Luis Obispo.

Antonieta Solorzano Assistant Buyer enjoying the tropical flavor of a Kiwano Horned Melon

Honeynut Squash

The cute stout Honeynut squash is about 6″ tall and looks just like a mini butternut squash. The outside has a deep honey color and the flesh has an intense sweet flavor that becomes almost caramel like when roasted. You won’t want to add maple syrup or brown sugar to this naturally sweet variety. The skin is similar to the delicata squash and does not need to be peeled, and they have three times the amount of beta-carotene!  The Honeynut is grown for its flavor, rather than yield, and personal serving size.  Roast at 425° for 20-30 minutes until tender. If you feel like getting a little fancier try this savory recipe for Honeynut Squash with Radicchio and Miso!

https://www.bonappetit.com/recipe/honeynut-squash-with-radicchio-and-miso

 

Earl’s Organic Buyer’s Notes October 4, 2020

NEW! Kiwano Horned Melon, Jack’ O Lantern Bin, Honeynut Squash and new crop Opal apples- Did you know they don’t turn brown when cut? Also don’t miss our new  lineup of personal sized squash! Angel Hair Squash- Mini Spaghetti, Butterscotch Squash -Mini Butternut and Shokinchi – Mini Kabocha.  Download and print our Hard Squash Guide in this weeks edition of Earl’s Buyer’s Notes! 

 

Search
Follow us ...

twitter24x24square facebook24x24square youtube24x24square pinterest24x24square instagram24x24square