WEEKLY SPECIALS | SEASONAL CALENDAR | GROWER MAP

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Welcome to Earl's Organic Produce.

Earl's Organic Produce is the sole 100% certified organic handler located on the San Francisco Wholesale Produce Market. We're passionate about organic produce, our growers, and our customers. That simple fact has made us the leading regional distributor of premium organic produce.

Since 1988 we've partnered with growers of all sizes across California, the Pacific Northwest, Mexico, and beyond to bring diversity, flavor, and quality to the organic marketplace year-round. We find the freshest and tastiest organic produce and distribute it to our wide range of customers such as home delivery services, restaurants, natural food co-ops, independent retailers, regional grocery markets, and national chain stores.

We invite you to learn about what we do, meet the people who grow your food, find out more about sustainable agriculture, and follow the journey of your fruits and vegetables as they travel from farm to fork.

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2 days ago

Earl's Organic Produce
Historically December and January see disruptions in organic markets due to various factors such as frosts, winter storms, less daylight hours and holidays. 2021 continued to bring even more challenges with Covid-19. Unfortunately, many workers have been hit hard by Covid-19 with many packing sheds having challenges. Consequently, field laborers and trucking companies are experiencing challenges due to the lack of workers, tightening up an already challenged labor force. Trucking issues have caused numerous challenges around the holidays and beyond. Covid-19 has thinned the volume of available trucks leading to loads that do not have a way to get to us, limiting supply on many items. Imports are limited as well, mostly due to extreme backups in the Southern California ports. Prices and availability are the most unstable often in these months. One thing to remember is that most of the US is pulling produce from the same area that we do at this point in the season. Demand is great – supply isn’t. Price and quality do not track side by side. Often higher prices reflect difficult growing conditions and veg has more cosmetic challenges than we are used to. Prices are also increasing as growers struggle with trucking shortages and higher gas prices, labor shortages and wage increases, higher material prices on pallets, boxes and packaging materials, shipping delays due to labor shortages and extreme weather challenges. We feel immense gratitude for our resilient growers who keep their workers safe while continuing to harvest and ship quality organic produce to sustain our communities during these adverse conditions. Thank you to Lakeside Organic Gardens for sharing this photo of a frost covered lettuce field in Holtville, California.#passion4organic ... See MoreSee Less
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3 days ago

Earl's Organic Produce
Moro Blood Oranges are now coming out of the Central San Joaquin Valley. The red flesh varies in intensity depending on the variety, location where the trees are grown and the degree of fruit maturity. Brought to America in the 1930's by Italian and Spanish immigrants Blood Oranges are now grown commercially in Central and Southern California, Texas and Florida. The season starts in San Diego County, overlaps and finishes in the foothills of Fresno County. Blood Oranges are packed with vitamin C, carotenoids and are high in potent antioxidant properties. Hot days and cold nights are needed to bring out the best flavors in blood oranges. The red blush on the outside of the fruit is because of the sun and not related to the red color of the flesh. Fruit that is exposed more to the sun on one part of the tree will have more of a blush color on the skin which will become darker later in the season if left on the tree longer. Choose a blood orange the same as you would any citrus, look for the heaviest fruit which means more juice. Eat them out of hand or juice for a healthy beverage. Fruit World Co.California Grown #passion4organic #followtheflavor #flavorfocused bit.ly/morobloodoranges ... See MoreSee Less
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Seasonal Eats

Moro Blood Oranges grown in the Central San Joaquin Valley are just a few of the wonderful types of citrus...

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  • Market Disruptions and Price Increases

    Historically December and January see disruptions in organic markets due to various factors such as frosts, winter storms, less daylight hours and holidays.  2021 continued to bring even more challenges with Covid-19. Unfortunately, many workers have been hit hard by Covid-19 with many packing sheds having challenges. Consequently, field laborers and […]

    READ MORE >
  • Moro Blood Oranges

    Moro Blood Oranges are now coming out of the Central San Joaquin Valley. The red flesh varies in intensity depending on the variety, location where the trees are grown and the degree of fruit maturity. Brought to America in the 1930’s by Italian and Spanish immigrants Blood Oranges are now […]

    READ MORE >
  • 2022 Is Off To A Bumpy Start

    Cold, rainy, and snowy weather, the New Year Holiday week, Covid, labor issues and logistical challenges have kept a lot of workers out of the fields and the packing sheds and equipment off the road.  Trucking out of Nevada and the Pacific Northwest continues to be very tight and almost […]

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  • Bacon Avocados

    The Bacon Avocado season is just starting up and will go for a few more weeks. The Bacon avocado is a hybrid of two Mexican avocado varieties and was originally cultivated in 1954 by James Bacon in Buena Park, CA. Bacon’s are a cold resistant cultivar and can withstand temperatures […]

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  • Winter Weather Challenges

    Cold, rainy, and snowy weather, the Holiday week, labor issues in the field, at the shed and at the logistics level, and Covid has kept a lot of equipment off the road. Trucking out of the Pacific Northwest continues to be very tight and road closures continue in California on […]

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  • Caviar Limes

    Caviar Limes also known as Finger Limes, have juice vesicles that pop out like caviar when the finger lime is gently squeezed. They have a burst of effervescent tangy lime flavor! They are delicious on top of raw oysters, added to seafood, mixed into guacamole , mixed into the glaze […]

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    Salsa Fresca con Papaloquelite Recipe

    Papalo from La Granjita Organica in Salinas Valley is an ancient Mexican herb with similar uses as Cilantro. It has been described by some as somewhere between arugula, cilantro and the culinary herb rue(characteristically bitter); others say it tastes like a mixture of nasturtium flowers, lime, and cilantro.  If you […]

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    La Granjita Organica Watermelon Gherkin Agua Fresca Recipe

    Victor and Veronica from La Granjita served this refreshing drink to Earl’s Organic on their farm tour. Antonieta Solorzano, Purchasing & Logistics Assistant put her personal touch on the recipe. Enjoy! To make 1 large pitcher of 56oz use: 6x8oz – Watermelon Gherkins 56oz of cold water Juice from 3 […]

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    Sanchez Brothers Cucumber Mojito

    John and Paul Sanchez grow year round hothouse cucumbers on 1 ½ acres in Carpinteria just south of Santa Barbara.  Serves 2 6  peeled cucumber slices 6 lime slices 20 mint leaves 2 tablespoons agave syrup 4 ounces of vodka Tonic water Muddle 4 of the lime slices and mint […]

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    Stone Fruit Cobbler

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

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