Archive for March, 2021

Spring Transition

March 10, 2021 | Susan

During the winter months many growers move their operations from the Salinas and San Joaquin Valleys down to Yuma, Arizona and the California desert, think Coachella Valley just south of Palm Springs down through the Imperial Valley to El Centro at the border of Mexico. As the weather warms up in March the growing areas move north from Mexico and the California desert to the Salinas Valley for cooler weather summer veg (Lettuce, Broccoli, Cauliflower and Celery) and to Fresno for warmer crops (Peppers, Corn, Tomatoes, Beans and Eggplant).

We will see some overlap during the transition as growers finish up in Yuma and the desert and simultaneously start production in the Salinas and San Joaquin Valleys. During the transition we can expect to see times when supply is low or gapping as growers move to the new area. Inclement weather, hotter days, and the end of the season in the desert can result in produce showing more defects and issues than usual. Temperatures in the desert are now reaching into the mid 80’s and historically are in the 100s by June. We can expect a more stable supply and volume of wet veg, especially leafy greens, as the transition back to the cooler areas of the Salinas and San Joaquin Valleys is completed.

Grower Update:

Braga will transition back up to the Central Coast on Romaine and Red and Green Leaf Lettuce, Cilantro and Green Cabbage the week of March 15^th. By the end of March they will have finished transferring their operations.

Cal-Organic will start transitioning the week of March 15th and be out of the desert by the week of March 22nd.

Lakeside will continue to harvest in both growing regions for a few weeks at the end of the month.

Access-Organic Treat label will wrap up at the end of March out of the desert. They do not have a local program.

Covilli Partners with Sonora Valencia Growers

March 9, 2021 | Susan

Covilli Organic Valencia Oranges are grown in San Jose De Guaymas, a coastal region in Sonora known for its microclimate and juicy, high-brix, robustly flavored fruit. The citrus orchards were the first to be planted in the area about 50 years ago. Over the years the land became semi-abandoned.

Covilli saw an opportunity to partner with the Association of Citrus Growers of Sonora, made up of 12 growers, to make a substantial positive impact on growers, communities and organic standards throughout Mexico, while offering consumers safe, socially and environmentally responsible organic citrus choices. Covilli spent years working closely with 3 motivated growers in the Association of Citrus Growers of Sonora to help make the transition to Certified Organic. The goal is to for the growers to become Fair Trade as soon as possible, but it is a process. “We are trying to change agricultural systems, putting our money where our mouth is. Placing faith and trust in the consumer, while continuing to educate them on how we are all interlinked in this holistic food system.” Alex and Iris Madrigal

Earl’s Organic Buyer’s Notes March 7, 2021

March 8, 2021 | Susan

Steady Washington Red D’Anjou, Anjou and Golden Bosc fruit. Bartlett Pears from Argentina, also known as the Williams Bartlett, are the delicious piece of fruit we all recognize and love with its sweet flavor and smooth texture. Pears are picked green but not ripe. They ripen from the inside out and have a fragrant aroma, but how do you know when your pear is ripe? One way is to check the color. The Bartlett pear skin brightens as it ripens and the deep green skin will soften to a golden hue. Touch is another way. Apply gentle pressure to the neck or stem area of the pear and it will give slightly when it is ready to eat. The best way of all is to spend time getting to know your pear. Experiment with cutting them up at different times. You will get to know the exact color and feel of your pear when it is perfectly ripe. Timing is everything! Remember, all pears need to ripen at room temperature. Bartlett Pears from the Southern Hemisphere run from March-July. California historically starts up with Bartlett Pears the end of July or beginning of August out of the Sacramento and Stockton River Delta region. Download the latest fruit and vegetable organic updates each week!

California Asparagus

March 3, 2021 | Susan

The height of the asparagus season in California runs from March to June. California asparagus is mainly grown at the confluence of California’s two greatest rivers, the Sacramento and the San Joaquin, in the rich peat of the delta lands an hour south of Sacramento and in the Salinas Valley about 2 hours south of San Francisco. California produces over 70 percent of the nation’s fresh market asparagus. Don’t miss Coastal View Produce Asparagus grown in Gonzales in the Salinas Valley, exclusively available through Earl’s Organic!

Shaved asparagus makes a delicious topping for pizza!

When you’re ready to eat them, snap or cut off the white portion of the butt end of the asparagus. They’re perfect coated with olive oil and roasted, which leaves them firmer, nuttier and sweeter than steaming. Asparagus is high vitamin C and K and folic acid and contain less than 50 calories per 6 oz serving. Click here for more recipes.

Import Bartlett Pear Season

March 2, 2021 | Susan

Import Bartlett pear season has begun out of the Southern Hemisphere Bartlett Pears from Argentina, also known as the Williams Bartlett, are the delicious piece of fruit we all recognize and love with its sweet flavor and smooth texture. Pears are picked green but not ripe. They ripen from the inside out and have a fragrant aroma, but how do you know when your pear is ripe? One way is to check the color. The Bartlett pear skin brightens as it ripens and the deep green skin will soften to a golden hue. Touch is another way. Apply gentle pressure to the neck or stem area of the pear and it will give slightly when it is ready to eat. The best way of all is to spend time getting to know your pear. Experiment with cutting them up at different times. You will get to know the exact color and feel of your pear when it is perfectly ripe. Timing is everything! Remember, all pears need to ripen at room temperature.

Bartlett Pears from the Southern Hemisphere run from March-July. California historically starts up with Bartlett Pears the end of July or beginning of August out of the Sacramento and Stockton River Delta region.

Bartlett pears are perfect eaten out of hand, tossed in a salad, used for canning, preserves, syrups and they are great paired with cheese!

Bartlett PEAR SALAD WITH DRIED CHERRIES AND CANDIED WALNUTS

https://minimalistbaker.com/pear-salad-dried-cherries-candied-walnuts/