Satsumas, also called Mikans, are a Japanese variety brought to the US in 1878. Most citrus fruits originated in China and then made their way west which is where the word mandarin comes from.  In the United States Satsumas are grown in places where you wouldn’t normally expect citrus to grow. They need hot summers and a certain amount of chill hours in the winter and can tolerate low temperatures down into the 20’s.  Satsumas are grown in California in the thermal belt which runs from the San Joaquin Valley up to north of Sacramento.  They also grow in some southern states like Texas, Louisiana and Alabama where there are mild winters.

Satsumas have a loose peel that slips off effortlessly like a glove, with no mess and no seeds to deal with.  Satsumas are a perfect snack size that you can eat anywhere without the difficult peeling and complication that comes with eating a valencia or navel orange.

Health Benefits:

Satsumas have six to seven times as much synephrine, a natural decongestant, as other citrus. An excellent choice for the winter blues! Satsumas are also naturally low in calories and a single fruit contains 34 percent of the USDA daily recommendation for vitamin C.

Buying Satsumas:

Look for fruit with an aromatic smell, firm tight peel, no dented spots and a heavier fruit means they are juicier. They can be stored at room temperature or in the refrigerator, but not for too long because prolonged storage can dry them out.

Don’t miss the 30th annual Mandarin Festival this year in Auburn, CA at the Gold County Fairgrounds November 21st-23rd. Taste Mandarins from local growers and try a fun variety of Mandarin inspired food including mandarin shakes, chocolate dipped mandarins, mandarin dessert pizza and more.  http://www.mandarinfestival.com/

The closer we get to the winter solstice on December 21st it is getting colder and days are becoming shorter. Less hours of sun slows down the growth of everything which means there are less hours in the day to harvest which can lead to light volumes. Combined with the fact that during winter the entire United States is pulling vegetables from the same area which also limits the quantities available and can lead to higher prices.

Veg Market Update:

Rain throughout northern California and overnight frost in the central valley will end the lingering local summer veg.

Broccoli has steady availability but continues to experience discoloration and occasional pin rot will continue until the transition down to the desert is complete.

Celery is one of the last items to transition to the desert in December. Quality is looking great at the moment but expect to see issues with blight and sizing as we get closer to the transition.

Tomatero basil is seeing discoloration issues as the cold weather sets in and will be wrapping up soon.

Red and butter lettuce is seeing some occasional mildew and the wet weather will not help. Expect smaller bunched greens with less daylight hours.

Organic Girl is transitioning down to the desert and end of season challenges are present. We will encounter spot challenges and limited availability on baby spinach, super greens, butter plus, baby greens + crunch, little gems, butter baby and romaine. We anticipate improvements in the next few weeks once the transition is complete.

Bulk Spinach and Arugula are seeing the effects of temperature spikes and some rains. With these conditions the product has a shorter shelf life and some yellowing.

Look for plentiful supply on Brussels Sprouts, Gold and Red Beets, Brussels Sprouts, Herbs with Display Shippers, Onions, Gold, Red and Russet Potatoes, Parsnips, Rutabaga, Turnips, Sweet Potatoes and Hard Squash through Thanksgiving. Download Earl’s Thanksgiving Essentials Checklist!

Cranberries are grown on vines planted in bogs with a mixture of moist acid peat soil and sand which allows them to thrive in harsh weather conditions. Cranberries turn from green to white to a deep red, telling the grower they are ready to be harvested. All fresh cranberries are dry harvested once a year between mid-September through early November. Cranberries sold for the fresh market are dry harvested and make up less than 5% of the entire cranberry harvest.  Mechanical pickers are pushed through the bog like a lawnmower, combing the vines and depositing the cranberries into burlap bags.

The cranberries are taken to a facility to be washed and then sorted through a machine to pick out any soft berries.  Good berries will bounce because of their air pockets. The soft berries will not bounce and therefore will not make the cut to be packaged for fresh berries. Some growers use an optical sorter to pick out only the red berries. Lastly the berries move on a conveyor belt where workers pick out any light colored berries that might have slipped through.

The remaining 95% of cranberries are wet harvested and used to make juices, concentrates, sauces, dried fruit and as ingredients in processed foods. The bogs are flooded with water from a reservoir area which can take a few hours up to a few days depending on the size of the bog.  Water reels move through the bog and the wheels knock the berries off the vines. The berries will then float to the surface because of the tiny air pockets inside them.  The cranberries are then corralled by a person wading through the bog pulling large vinyl booms around the berries. From there the cranberries are then vacuumed out of the bog onto a tractor trailer bed.

All fresh cranberries are dry harvested between mid-September through early November.

Cranberries are incredibly good for you and are not just for enjoying during the holiday season. Eaten fresh, frozen or dried, cranberries are high in vitamin C, fiber and vitamin E and packed with antioxidants. Cranberries are said to help prevent urinary tract infections, improve immune function, decrease blood pressure and help fight cancer. One half of cup of cranberries has only 25 calories!

Fun Facts:

• Cranberries will last for a year in the freezer and can be frozen in the package they come in.

• Cranberries are one of the few fruits native to North America and many of the cultivars have been propagated directly from these ancient wild super-foods.

• They were initially called ‘craneberries’ because the flower, stem and calyx resembled the neck, head and bill of a crane.

• Cranberries boast many nutritional benefits including promoting urinary tract health, protecting beneficial gut microbial and providing a wide range of phytochemical and micro-nutrient for overall immunity and health. Learn more on the health benefits.

• Organic cranberries are free and devoid of synthetic pesticides, herbicides, fungicides and fertilizers.

Recipe Ideas:

*Toss a handful of fresh cranberries with pears or apples for a delicious sweet/tart salad
*Muddle fresh cranberries with your favorite vinegar and blend with olive for a tangy salad dressing
*Thanksgiving is the perfect time to make Satsuma cranberry sauce with Satsuma Mandarin juice and chopped up peel from Side Hill Citrus Satsumas from Lincoln, CA. The Side Hill Satsuma season is slowly starting up. Stay tuned for updates.
* Dip fresh cranberries in milk chocolate and freeze them for 5 minutes
* Make a holiday shrub with cranberries, sugar and vinegar. Perfect for cocktails at home and the perfect holiday gift. Add seltzer water to any shrub for a refreshing drink anytime.
*Add a few mandarin slices and fresh cranberries to this delicious Hot Spiced Cranberry Cider.

Earl’s is offering a variety of pack sizes of organic cranberries this holiday season. GreenBelle Biodynamic cranberries from Wisconsin are available in 18oz and 24oz cello bags.  Biodynamic agriculture treats the farm, including soil, plants and animals, as a single interrelated and self-sustaining ecosystem. Bulk cranberries are available from Black Moon out of Oregon. It’s never too early to stock up!

“These facilities have become a reality thanks to the Fair Trade USA program,” said Renato Acuna, Dole President of Fresh Fruit Latin America. “This certification acknowledges that we are striving to increase farm worker empowerment, including leadership and organization of farm workers, economic development, and to ensure fair working conditions and environmentally responsible production methods. We are proud to have achieved this standard."

Education is a common need for many farming communities in Latin America. Previously the Fair Trade Committee at Dole’s La Virgen Farm built a community Education Center in 2013. Programs include computer skills, English, manicure/pedicure skills, handicraft classes(sewing, ceramics), motorcycle repair, and reading and writing through an alphabetization program.

About FairTrade USA

Fair Trade USA is a nonprofit organization that promotes sustainable livelihoods for farmers and workers; protects fragile ecosystems; and builds strong, transparent supply chains through independent, third-party certification. Its trusted Fair Trade Certified™ label signifies that rigorous standards have been met in the production, trade and promotion of Fair Trade products from over 80 countries across the globe. Recognized as a leading social venture by the Clinton Global Initiative, the Skoll Foundation and Ashoka, Fair Trade USA also provides critical capacity-building programs at origin and educates consumers about the power of their purchase. Visit www.FairTradeCertified.org for more information.

Download Fair Trade POS, Fair Trade Principles and FAQ’s on Earl’s Marketing page.

$1 per every box of Coliman Bananas purchased goes to the Fair Trade Premium. Every purchase matters!

In 2023 agricultural workers of Grupo AGGALL-Coliman Bananas, and their families, inaugurated the second of three stages of the "Don Jorge Aguilar Heredia" Fair Trade Sociocultural Complex located in the city of Tecomán, Colima with a series of cultural and sports activities. The community center has a total extension of three hectares and its construction is planned to be developed in three phases.

With the conclusion of this second stage, the soccer field 7, the multipurpose field, the auditorium and various common spaces are ready to enjoy. The cafeteria, therapeutic pool, soccer field, administrative offices, picnic area and parking lot will eventually be completed. The last stage will wrap up by the end of 2024, concluding with the construction of a toy library and multipurpose rooms.

Coliman Bananas is a family run, environmentally conscious company, with over 50 years of experience growing bananas in the Colima area of Western Mexico. A little over seven years ago, Coliman Bananas received Fairtrade America certification for the first time and since then, more than 20,000 people have benefited through various educational, sports, cultural and health programs.

Download POS cards, Fair Trade Principles, What is the Fair Trade Premium and more on Earl’s Marketing Resource Page.

How exactly does Fair Trade Premium benefit the workers?

A few extra cents paid by the consumer – the Fair Trade Premium - will allow for democratically chosen projects to become a reality in farm worker communities; whether it’s a bus for the High School students, dental services or a multipurpose room, this benefit will bring empowerment through decision making and project execution.

The Premium that is added to the cost of produce goes directly in its entirety to the bank account of the Workers Association.

Coliman Organic Banana Community Center and Sports Field Funded by the Fair Trade Premium

How can the workers use the Fair Trade Premium?

One of the most important aspects of Fair Trade is: funds are specifically designated for social, economic and environmental development projects.

The workers are the ones who know what’s best for their own community and Fair Trade USA and Fair Trade International have enabled a democratic system for the community to decide how and when the Premium will be invested.

Can the grower use part of the Premiums?

Absolutely NOT. The funds CANNOT be used to invest in the company’s property or cover company’s expenses (wages, operation, supplies, etc.). Benefits are exclusively for the workers, by the workers. The grower IS responsible for covering all Fair Trade Certification and promotional expenses.

How often is the Premium paid to the Workers Association?

Through a transparent process that is traceable and audited by Fair Trade USA or Fair Trade International the grower has assumed the responsibility of paying on a monthly basis, the correct amount of Fair Trade Premium to the Workers Association bank account. Being able to track and verify the correct movements of the Premium from the moment a sale takes place until the deposit is made is a critical audit criteria.

Choosing Fairtrade means supporting standards and actions that put more power in the hands of workers themselves.

Earl’s carries Fair Trade Fair Trade fruits and vegetables year-round. Look for Fair Trade Avocados, Bananas, Melons, Pineapples, Tomatoes and more. Download Fair Trade POS to highlight your display and share information with your customers.

Fuyu’s are short, squat and non-astringent 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.  You may sometimes find a few seeds inside but they are easy to eat around. Try making a Fuyu persimmon salad with cumin-lime vinaigrette or James Beard's persimmon bread with Hachiya persimmons. 

The harvest usually starts around the end of September 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.

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.

Cool fact: The light colored, fine-grained wood from a persimmon tree is used to make billiard cues, drumsticks, golf clubs and furniture.

If you have never tried a persimmon this is the year to be adventurous and pick one up at the store. Try these easy recipes. 

Fair Trade principles include:

Fair labor conditions: Workers on Fair Trade farms enjoy sustainable wages,

safe working conditions, access to healthcare, regulated working

hours, rest and sick days, as well as freedom of association. Forced

child and slave labor are strictly prohibited and access to education for

workers’ children is verified.

Fair Trade Premium: A few extra cents paid by the consumer – the Fair Trade Premium –

will allow for democratically chosen projects to become a reality in farm worker communities.

Democratic and transparent organizations: Fair Trade farmers and

workers decide democratically how to invest the Fair Trade premiums.

These are funds specifically designed for community development.

Community development: Workers invest the Fair Trade Premium in social and

business development projects like scholarships, schools, improving

their quality of life and leadership training.

Environmental sustainability: Fair Trade promotes environmentally sustainable

farming methods that protect workers’ health, preserve valuable ecosystems

and safeguard the livelihoods of local communities now and

in the future.

The outside of a pomegranate is very hard and only the inside arils which cover the seeds in a red translucent material are edible.  It may seem like a lot of work to get to the arils, but it is well worth it. One way is to cut off the top and bottom of the fruit, score the fruit and then open it into two halves. Place the halves in a bowl of water and use your fingers to gently separate the seeds from the white, spongy membrane. The inedible white membranes will float to the top of the water and leave you all the delicious arils at the bottom. Be careful not to get the juice on your hands and clothes because it will stain.

Look for pomegranates with a full bright red to dark red color. You also want fruit that feels heavy for their size, which means they are super juicy.  Drastic changes in temperature from cold to hot or rain can cause the fruit to crack. This is not a bad thing! In fact, the fruit will be bursting with juice and ready to go!

Pomegranates are full of antioxidants and anti-inflammatory properties which researchers believe may help to reduce high cholesterol and high blood pressure. We like to sprinkle pomegranate arils over a spinach salad. The green and red together make a beautiful salad during the holiday season.

California Bartletts and Golden Bosc are eating fantastic and coming out of the Sacramento Delta and Lake Counties.  The Warren Pear from Frog Hollow is prized by chefs for its juicy and buttery flavor. It is a great storage pear and is fantastic for baking as well as eating out of hand. Asian Pears are crunchy like an apple and juicy like a pear. Add slices of Asian pears act as a tenderizer when added to your favorite marinade. Out of the Pacific Northwest Concorde, Abate Fetel and the pretty red Starkrimson are sweet and juicy. The Abate Fetel softens quickly so be sure to enjoy this variety while still slightly firm. Add a pop of color to your display with red pear varieties. 

California Stone Fruit is done. Recent rain knocked out all remaining yellow peaches in the central valley. However, growers will still have plenty of black plums. Out of the Pacific Northwest Moonlight is still harvesting fruit.  We will see a shot of white peaches. Yellow nectarines will be available through the end of the week and yellow peaches will go through the beginning of October. Buyer beware of quality of late season stone fruit! Fruit has a shorter shelf life and is more susceptible to shrivel, mold, decay, bruising and other quality issues.

Cuyama is now harvesting fresh crop Gala, Sweetie and Honeycrisp full sized and soon snackable Lady apples. Cuyama Orchards is nestled in the uppermost reaches of the Cuyama Valley in a rugged mountainous corner of Santa Barbara and Ventura Counties in California.  The orchards are surrounded by towering peaks and National Forest land. At 3300 feet in elevation, Cuyama Orchards enjoys the ideal microclimate for growing sweet, crunchy, juicy apples that are bursting with flavor.  The warm days late into the fall along with cool crisp nights allow them to harvest their fruit with full flavor at the peak of ripeness. Gala apples are a “summer apple” that ripens ahead of, just about, all other varieties.  Cuyama Gala are sweet, crisp, and fragrant.  Great for a snack. Cuyama Honeycrisp are ridiculously sweet, tart, crunchy, and bursting with flavor. The Sweetie is Gala’s sweeter, crunchier, juicier progeny.  Sweetie harvest in the summer, just after its parent - Gala, and yet has the exceptionally firm texture and keeping qualities of its other parent, Braeburn. Join us in celebrating California apples and pears!

 California lemons are coming out of the desert with low color.  Mexican fruit is available in limited quantities. Valencias are officially done and will gap until Mexican Valencia season starts up until November. Navels and Clementines should arrive by mid-October and Satsumas in early November.

Maywood Figs are winding down and fruit is sizing up smaller. Enjoy Black Mission, Brown Turkey and Kadota while they last.

On the grape scene, Concords are done and Thomcords will be done soon. It is peak California grape season. Don’t miss Sunview’s sweet and crunchy red and green seedless grapes in recyclable cardboard. A beautiful grape leaf across the top elevates the presentation!

The new Homegrown “Prankster” Kiwi Berries are here. Grown in Oregon, kiwi berries have all the flavor of a kiwi in a poppable snack. They are ready to eat when they soften up. Pomegranates are starting up next week and Fuyu Persimmons are arriving soon after.

Chanterelles

Now is a great time to try wild foraged mushrooms out of the Pacific Northwest! Wild foraged Chanterelles are special and available in bulk and clamshell through January. The Golden Chanterelle is commonly found after the fall and winter rains growing amongst oak trees. Chanterelles boast a complex flavor profile, with a delicate balance of earthiness, nuttiness, and a slight hint of fruity apricot. A great treat or addition to a dish when sauteed with some butter, salt, and garlic. Chanterelle mushrooms offer various health benefits, acting as a good source of vitamins D and B, minerals like potassium and copper, and fiber. These nutrients contribute to a boosted immune system, improved bone and heart health, and enhanced energy production. 

California tomatoes are eating great from Heirloom Tomatoes, to Early Girls and cherry tomatoes. Tutti Frutti benefits from cooling ocean breezes letting the fruit ripen up slower and stay firmer.

Tutti Frutti Mixed Hard Squash bins are available on your next delivery, as well as cases of all your favorites- Butternut, spaghetti, acorn, kabocha, red kuri, sweet dumpling and delicata . Coming soon from Dwelley, Orangetti hard squash. Developed in Israel, Orangetti squash is a close relative of the yellow spaghetti squash and is a heavy bearing plant producing smaller fruits with a deeper rind and flesh color. You can find Earl’s Hard Squash Guide here.

Follow Earl's Buyer's Notes each week for seasonal updates and follow the flavor. Ask your Earl's Sales Rep how we can help with Fall produce display.

https://www.thespruceeats.com/discover-the-top-passionfruit-recipes-256252

Famous for its rich soil, the Cuyama Valley is heated by the sun each day and cooled by the western sea breeze each evening. These swings in temperature are important for your taste buds, as they encourage the maximum production of sugars for optimum flavor of the tree-ripened fruit.  Rock Front Ranch jujubes are extremely drought resistant, sipping—rather than gulping—precious water. This zero-waste crop thrives in their sandy, loam soil, which is enhanced with their own compost deliberately cultivated to sequester carbon from the air and encourage the growth of good fungi and bacteria.

Alisha Taff Grower Rock Front Ranch

Crisp and refreshing, with a delicate fig-and-caramel flavor, fresh jujubes provide more vitamin C than your average citrus fruit. Toss into a weeknight salad, swap out added sugar in baked goods for the subtle sweetness, or simply remove the pit and whir into a healthy fruit smoothie to go. Jujubes are refreshingly versatile—Tuck a handful of the fruit into a variety of recipes from breakfast to dessert and see how they transform any dish into a nutrient-packed meal.

Fresh Jujubes available in 6/clamshell pints and dried jujubes in 12/2.5oz pouches

We expect them to only be around for a few weeks so get them while you can.  When choosing a quince, smell the bottom end of the fruit. It should have a wonderful floral fragrance. Quince make a beautiful and fragrant centerpiece. Susan, our marketing manager, suggests putting a quince in a drawer like you would a sachet of dried flowers. It should last for about a month but don’t forget to take it out of your drawer! If you love cooking try this quince chutney. It keeps for 2 weeks in your refrigerator. Alec, Earl’s sales associate, favorite recipe is a floral quince jam with pink hues.

POP THEM IN YOUR MOUTH AND ENJOY!

Kiwi berries are native to China, Korea, and Russian Siberia, much like the kiwifruit.  It is a fast-growing, hardy, perennial vine, in need of a frost-free season of 150 days. Each vine can grow up to 20 feet in a single season! Because of their seasonal requirements, they are well suited for areas of the North East and North West, and in fact, have become somewhat of an invasive weed in certain areas because of their rapid growth. Earl’s kiwi berries are now coming out of Oregon and Washington.

RIPENING AND STORAGE TIPS

Kiwis Berries are picked hard and ripened off the vine. They ripen at room temperature and are ready to eat when the skin turns a darker green, wrinkles and gently yields to touch. Similar to a kiwi they will be slightly acidic until ripe when they will be very sweet. You can store them in the refrigerator for up to 2 weeks but we doubt they will last that long.

Kiwi Berries can be used in a variety of ways, from being preserved as jam to being used as a marinade (kiwi berries are an excellent meat tenderizer). Try them in a salad, on a tart or cake, muddle them in a cocktail or just pop them in your mouth as a delicious, sweet snack!

McIntosh apples originated in Canada and are the original cider apple. Although this is a cooler growing climate, McIntosh are harvested in late summer, early fall and they haven’t had the time to fully develop tougher cell walls. They are fabulous for juicing and cooking, but don’t hold onto them for so long.

The Jonagold was developed in the 1940s and is a cross between a Jonathan and a Golden Delicious. The coloring is yellow of Golden Delicious, with large flushes of red. This is a crisp apple to bite into, with gleaming white flesh. The flavor is sweet but with a lot of balancing acidity. They hold up well during baking and are perfect for an apple pie. Jonagolds are not around for long.

Gala is a cross of Kidd’s Orange Red and Golden Delicious. It has a softer texture and is super juicy. The acidity will disappear if stored too long. Enjoy them now fresh, in pies or tarts!

Each September,  the air in New Mexico fills with the unmistakable aroma of roasting chiles. From grocery store parking lots to farmers markets and everywhere in between (think: side of the highway), farmers and processors roast green chiles in cast iron tumblers for the public to purchase. The New Mexico chile has been the poster child of the state’s agriculture for centuries, evident in their unique cuisine and the ristras that adorn their buildings. More than just a pepper – they are deliberately called chiles with an “e” and a source of cultural pride. While there are hundreds of strains and heirloom varieties grown by farmers throughout the state, only those grown in Hatch, New Mexico can bear the title “Hatch chile” – just like champagne versus sparkling wine. Families have been farming chiles in the Hatch Valley for generations, where the hot sunny days, cool nights, and soil composition lend themselves to a delicious flavor.  

Since 1972, farmers in the area have held an annual Hatch chile festival, drawing a whopping 40,000 visitors last year. The chiles have become renowned worldwide for their flavor and lore, and many grocers throughout the country hold their own Hatch chile festivals in the late summer (like the California Fresh markets in Santa Barbara County!).

The most common variety is called the Big Jim. Developed in 1975 by Roy Nakayama and Jim Lytle at the NM State University’s College of Agriculture, this New Mexico chile varietal boasts meaty walls and a large size (up to 14 inches in length!). The heat can vary from mild to medium, and the flavor is sweet and slightly smoky. Fun fact: Jim Lytle’s wife, June Rutherford, is still the Grand Marshall of the Hatch Chile festival at 98 years old!

Victor from La Granjita buys seeds from the Hatch Valley to grow his own Big Jim peppers, so you can taste the essence of New Mexico without a trip to the state (though still recommended!). His supply is limited, so grab a case and promote them while you can! Read on for a few recipe ideas and tips for roasting at home.

While the cast iron tumbler brings out that quintessential flavor, it’s easy to roast chiles at home!

1. For a couple chiles, try using tongs to hold the chiles over a gas flame until blackened all over. Alternatively, use a grill or the broiler on high.

2. Roast by the batch: line a baking sheet with foil and a single layer of Big J chiles. Blister them at 450F, turning as needed, until they’ve blackened.

3. Place roasted chiles into a bowl and cover with plastic wrap or a lid to let steam.

4. Once cool enough to handle, easily strip away the blackened peel and chop, removing the seeds if desired. Or stuff the whole roasted chiles with cheese for a delicious chile relleno.

5. Add the chopped to chile to all of your favorite foods: from scrambled eggs to pizza, burgers, and beyond.

6. Alternatively, make your own green chile sauce to smother burritos, enchiladas, tacos, you name it.

Fun fact: each green chile has more vitamin C content than most oranges, while also high in many other essential vitamins and minerals. The capsaicin responsible for the heat is also fantastic antioxidant – eat more chile for optimal health!

Follow this easy recipe from the New Mexican Foodie for some Green Chile Chicken Enchiladas. But once you have your sauce, you could stuff them with anything – we like a combination of mushrooms, zucchini, and black beans for a vegetarian option.

Originating in France, the Abate Fetel pear has an elegant elongated shape with yellow skin that often is russeted. Sweet and aromatic, this pear is wonderful for cooking and eating out of hand. The Abate Fetel softens quickly so be sure to enjoy this variety while still slightly firm.

Ron, Gail and their twin sons moved to Cayucos in 1998 from Chicago.  In 2005 they planted their 6 acre avocado orchard with a goal to grow organic avocados as sustainably as possible.  The avocado trees are planted on natural slopes and not man made terraces, which affects the drainage.  He also puts down composted manures, organic minerals and wood chip mulches to fertilize the trees.  Cover crops of native grasses are used to produce natural nitrogen, honey bees are used for fruit production and predator insects for biological disease control.  Weeds are pulled by hand and they even trap gophers by hand.

Traceland is also unique because they hand pick all of the avocados and deliver them to Earl’s within 24 hours of picking. The flavor is very creamy and rich in oil content. Remember that a California avocado will be very mature, high in oil and needs to be eaten firm.

Mexican avocados are now starting to show up in your grocery store. Buyer beware! Mexican avocados are the first of the season and will eat differently. They will not be as flavorful as a California avocado and can ripen unevenly.

The Warren pear was discovered in 1976 by Thomas Oscar Warren growing naturally outside a post office in Hattiesburg, Mississippi. Once known as the Post Office pear, it's taken on its founder name. Similar in size to a D’Anjou, chefs prize this sweet and buttery pear in tarts or cakes, poached in wine, in salads and on sandwiches. Slice them up and enjoy with nut butter, cheese or honey.

Grown by Frog Hollow Farm in Brentwood, Warren Pears are harvested in late August/early September and are available until late October.

When is a pear ripe?

Pears are one of the few fruits that do not ripen on the tree. Pears are harvested when mature and if left at room temperature, they slowly reach a sweet and succulent maturity as it ripens from the inside out. Apply gentle pressure to the neck of the pear daily with your thumb. If it yields to pressure, it’s ripe.

Storing Pears

Once the pear is ripe, it can be refrigerated to slow the ripening process and saved for use up to five days later.

“Frog Hollow’s regenerative organic practices not only produce delicious fruit, but they also provide important ecosystem and climate benefits. We build soil health by composting, planting cover crops, and not tilling. The soil contains thriving communities of beneficial microbes and fungi that fertilize our trees. And we are fighting climate change by building the carbon storage capacity of our soil. Our orchards store an average of 29 tons of carbon per acre – that’s the equivalent of taking 1,488 passenger vehicles off the road for one year!”