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!

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

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 J
• Add sugar to taste

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

www.thekitchn.com

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.

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.

* 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

www.simplyrecipes.com

• 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