Local CVP Asparagus Is Back!
Asparagus is fantastic eaten raw, steamed and grilled. California Coastal View Produce asparagus is an Earl’s exclusive! Grown in Gonzales in the Salinas Valley, CVP local asparagus can be enjoyed through the 4th of July!
Enjoy peeled raw in a salad or topped on a pizza.
Moro Blood Oranges
Moro Blood Oranges grown in the Central San Joaquin Valley are just a few of the wonderful types of citrus in season. The red flesh of the Blood Orange 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 they are now grown commercially in Southern California, Texas and Florida. Hot days and cold nights are needed to bring out the best flavors in blood oranges.
Yuzu
Yuzus have a tart, sour taste and have been described as similar to a grapefruit with overtones of orange and lemon. In fact, the flavor and incredibly aromatic fragrance is unique and difficult to describe and must be experienced to understand its lure. Yuzu is rarely eaten out of hand and is highly coveted for the aromatic zest and tart juice. It is commonly used in Japanese cuisine like the way lemons are used in cooking, however Yuzus have less juice and more seeds than lemons.
Satsuma Mandarins
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:
A 2008 U.S. Department of Agriculture study said Satsumas have six to seven times as much synephrine, a natural decongestant, as other citrus. Four or five Satsumas have enough synephrine to equal the effect of a Sudafed tablet, the study said. 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.
The First Cranberries of the Season!
All fresh cranberries are dry harvested once a year between mid-September through early November. Cranberries grow on vines planted in bogs with a mixture of moist acid peat soil and sand which allows them to thrive in harsh weather conditions. Unlike wet harvesting where the cranberry bogs are flooded so that the fruit can be harvested while floating, dry harvest vines must be completely dry. The pickers drive self-propelled harvesters (think vibrating lawn mower with conveyor belt to burlap bag attachment) over the dry vines. The fruit is then taken to the packing shed to be graded and screened based on color. Lastly, the berries are bounce tested. Good berries will bounce because of their air pockets and the soft berries that do not bounce are discarded.
Califoria Keitt Mangos
Fragrant California Keitt mangos from Coachella Valley in Southern California are one of Earl’s employee’s favorite mangos. They are super juicy and sweet with almost no stringy fibers and a smaller pit than other mangos which means more flesh to eat. Don’t shy away from these green mangos because Keitts stay green even when ripe.
Fragrant Galia Melons
Galia melons are a hybrid melon developed in Israel with a yellow-green flesh. They are a cross between a cantaloupe and a honeydew. You can tell when it’s ripe by the Galia’s intense fragrance. Choose melons with a golden-green color. They are rich in potassium which is essential for proper hydration. Perfect for summertime!
California Juicy Stone Fruit Season
Peach and nectarine season has begun! Generally speaking we start seeing peaches around May 1st and the season can continue into September. We can look forward to the many varieties changing about every 1 to 2 weeks. The only difference between peaches and nectarines is that peaches are covered in a light fuzz.
Rhubarb
Beautiful red stalks of rhubarb have arrived at Earl’s signaling the beginning of spring. Often thought of as a fruit, rhubarb is actually a vegetable.
How to buy
Look for bright red stalks which have a sweet rich flavor. The size of the stalk is not an indicator of tenderness!
Fun Fact
Rhubarb is 95% water and high in potassium and vitamin c.
Storage and Cooking
Wrap loosely in plastic and store in the coldest part of your refrigerator. Do not keep for more than a few days or it will start to dry out. Place the stalks in cold water for about an hour to refresh them before cooking.
Rhubarb is very tart and acidic and will make your mouth pucker up if you eat it out of hand. Just add honey or sugar to transform it into a delicious dessert or savory dish. We like pairing rhubarb with strawberries in a pie or making a compote to top yogurt or vanilla ice cream. Our favorite recipe is a refreshing rhubarb shake topped with chopped pistachios.
California Asparagus
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!
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.
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