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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 for a lemon cake and really shine in cocktails. Caviar Limes are perfect anywhere you want to add acid!

Salsa Fresca con Papaloquelite Recipe

Recipe by Antonieta Solorzano Earl’s Organic Purchasing & Logistics Assistant

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 are a cilantro aficionado, this is a must! It can be used in soups, stews and salsas. It’s also known as Quilquiña, Yerba Porosa, Killi, Papaloquelite and broadleaf in English.

  • Papaloquelite – Cut into small fine strips
  • Cherokee Purple Heirloom Tomato
  • Jalapeños – Finely minced & deseeded
  • Serrano – finely minced & deseeded
  • Red Onion – finely minced
  • Add Sea Salt to taste
  • Add Black Pepper to taste

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 Limes – or more if you like
  • Add sugar to taste

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 leaves together in a shaker.  Add the cucumber slices and muddle once more. Add the agave syrup, vodka and a few splashes of tonic water.  Fill the shaker with ice and shake it good for about 30 seconds. Pour strained cocktail over 2 glasses of ice. Fill to the top with tonic water and gently stir. Garnish each glass with a lime and cucumber slice.

This drink is also outstanding without the alcohol. Just add more tonic or sparkling water and enjoy.

“The cucumbers mixed with agave taste like sweet melons. Enjoy this drink after a long hard day!”- John Sanchez









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.

Earl’s Favorite Berry Smoothie Recipes

March is National Nutrition month and Shari’s Berries asked Earl’s Organic for their favorite berry smoothie recipes. The crew at Earl’s loves making smoothies any time of year.  Some of our favorite berries to use are strawberries and blueberries, also known as “straws” and “blues” in the produce business.

Fun Facts About Strawberries:

  • Strawberries are the only fruit with seeds on the outside.
  • On average, there are 200 seeds per fruit.
  • BUY ORGANIC STRAWBERRIES – conventional strawberries are one of the fruits that retain pesticides the most.  Save yourself and the planet exposure to pesticides by buying organic.
  • One serving of strawberries-about 8 straws-is an excellent source of vitamin C. in fact a serving of strawberries provides more vitamin C than an orange.
  • 75% of the nation’s strawberries are grown in California.
  • TIPS:
    • Cutting off the tops tears the berries cells and destroys vitamin C! Store with tops intact.
    • Do not wash berries until ready for use.
    • Available from March – end of the year. Freeze berries at the end of the season so you can have smoothies all year long.

    Ca Straws

Fun Facts About Blueberries:

  • One cup of blueberries = antioxidants for the day
  • Wash only when ready to eat
  • Dusty white bloom is sign of freshness
  • Blueberries350

 Earl’s Smoothie/Owner and Fruit Buyer

*Fresh squeezed seasonal citrus juice

*Frozen banana

*Scoop of hemp protein powder

*Mix of frozen strawberries, blueberries and raspberries

Susan’s Smoothie/Marketing Manager

*1/4 cup cashews soaked in ½ cup water overnight

*1 cup coconut milk

*1 frozen banana

*1 cup of frozen blueberries

Kathy’s  Smoothie/Sustainability and Vendor Compliance Manager

*Big handful of spinach or kale

*Tablespoon of chia seeds soaked in 1 cup of almond milk

*One apple cut up

*Frozen banana

*1 cup mixed frozen berries

Christie’s Smoothie/Fruit Buyer

*Frozen banana

*Handful of frozen blueberries

*Handful of Kale

*1/2 cup of plain yogurt

*2 chopped medjool dates

*1/2 cup or more of coconut water

*Small handful almonds


Please share your favorite recipes on our Facebook wall.

Hot Ginger Satsuma Tea

From Brian Gordon- Sales Associate Extraordinaire

 Makes 2 cups


*  6 Satsumas or more if you like

*  1 inch of ginger sliced

*  2 tablespoons of honey

*  Pinch of Cayenne

*  4 oz whiskey-Preferably Jack Daniels


Prepare 2 mugs with 1 tablespoon of honey in each and 2 oz (or to taste) of whiskey in each mug.

Then slowly heat the sliced ginger in 1 cup of water in a covered saucepan until it begins to simmer. Continue to simmer for about 5-10 minutes. Hand squeeze the Satsuma juice into the saucepan. Slice up a few of the Satsuma peels and add to the saucepan. Simmer for another 10 minutes.  Turn off the heat and add a pinch of cayenne to the mix. Let it sit for about 5 minutes.

Brian likes to keep the peels in his tea but feel free to strain.

Perfect for when you are feeling under the weather. Satsumas contain synephrine a natural decongestant.

Katherine from Earl's drinking a warm beverage on a freezing day. She is saving the whiskey for after work hours.

Katherine from Earl’s drinking a warm beverage on a freezing day. She is saving the whiskey for after work hours.

Satsuma Cranberry Sauce Recipe

Susan from Earl’s loves making this every Thanksgiving with Satsumas from Side Hill Citrus in Lincoln, CA.


* 3 cups of fresh cranberries

* 1 cup sugar

* 1/4 cup water

* 1/2 cup Satsuma juice

* Rind of one medium sized Satsuma finely chopped

* 1/4 teaspoon vanilla extract or a tablespoon of bourbon

Bring sugar and water to a boil. Add the cranberries and simmer for about 10 minutes until they begin to pop.  Stir in Satsuma juice, chopped Satsuma peel and vanilla extract(or bourbon) and simmer for a few minutes longer. Cool to room temperature and serve.

Bulk cranberries from Earl's Organic Produce

Bulk cranberries from Earl’s Organic Produce

Persimmon Pomegrante Fruit Salad


  • 3 fuyu persimmons, peeled, chopped (1/4 to 1/2 inch pieces), seeds (if any) discarded
  • 3/4 cup pomegranate seeds
  • 1 Granny Smith or Fuji apple, peeled, cored, chopped (1/4 to 1/2 inch pieces)
  • 7-10 leaves fresh mint, thinly sliced crosswise (stack then, then roll them up like a cigar and take slices from the end)
  • 2 teaspoons lemon juice
  • 1 teaspoon honey



Gently toss all of the ingredients together.

Keeps for at least a couple of days in the refrigerator, but best eaten same day it is made.

Yield: Serves 4.

Pluot and Prosecco Fizz

makes 8

By Amelia Saltsman

Bon Appetit July 2009

Mariposa Pluot


  • 1/2 cup sugar
  • 1/2 cup water
  • 2 lemons
  • 1 pound Pluots (4 to 6 small), halved, pitted, coarsely chopped
  • 1 750-ml bottle Prosecco or cava, chilled


  • Bring sugar and 1/2 cup water to boil in small saucepan, stirring until sugar dissolves. Boil 1 minute; remove from heat and cool. DO AHEAD Simple syrup can be made 1 week ahead. Cover and refrigerate.
  • Using vegetable peeler, remove lemon peel (yellow part only) lengthwise in eight 1/4- to 1/2-inch-wide strips and set aside. Juice lemons. Place Pluots, 6 tablespoons simple syrup, and 2 tablespoons lemon juice in food processor; puree until small flecks of Pluot remain. Strain.
  • Measure 3 tablespoons Pluot puree into each of 8 Champagne glasses. Fill with sparkling wine. Drizzle 2 to 3 drops lemon juice over. Garnish with lemon peel.


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