Produce that inspires… knowledge.

Our passion for produce and drive to share knowledge across the chain is one of our biggest differentiators at Earl’s Organics.

SEASONAL EATS Susan Simitz SEASONAL EATS Susan Simitz

CALIFORNIA KEITT MANGOS

California Keitt mangoes are super juicy and sweet with almost no stringy fibers and a small pit which means more fruit to eat. Don’t shy away from these green mangos because Keitts stay green even when ripe.

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SEASONAL EATS Susan Simitz SEASONAL EATS Susan Simitz

HEINKE CONCORD GRAPES ARE SPECIAL

Heinke Family Farm in Paradise, (northeast of Chico in the Sierra Foothills) specializes in Concord grapes. These are the last organically grown commercial Concords grown in the U.S. The coveted Concord Grapes are highly aromatic with a floral flavor.

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SEASONAL EATS Susan Simitz SEASONAL EATS Susan Simitz

THOMCORD GRAPES

Thomcord grapes are a cross between Thompson grapes (crunchy, sweet and seedless) and Concord grapes (deep purple color, classic grape flavor) which gives you the best of both varieties.

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SEASONAL EATS Susan Simitz SEASONAL EATS Susan Simitz

CALIFORNIA ORGANIC CORN

The California organic corn season starts in May in Thermal, just 25 miles southeast of Palm Springs. In June, production begins to move north to Coalinga, just off Hwy 5, and continues up to Brentwood and Stockton in the Central San Joaquin Valley. Learn how to choose corn without peeling back the husk.

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SEASONAL EATS Susan Simitz SEASONAL EATS Susan Simitz

TUTTI FRUTTI HEIRLOOM TOMATOES

For over 30 years Chris Cadwell from Tutti Frutti has specialized in beautiful streaked, striped and unique shaped heirloom tomatoes. Cherokee Purple, Vintage Wine, Brandywine and Persimmon are a few of the incredibly flavorful varieties grown.

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SEASONAL EATS Susan Simitz SEASONAL EATS Susan Simitz

BLENHEIM APRICOTS

Dwelley Blenheim apricots have a sweet rich flavor, low acid and a smooth texture. Blenheims are the most coveted of the apricot varieties and are fast disappearing. Chefs love them to make jams and they are excellent for canning. The season is very short and lasts only a few weeks.

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SEASONAL EATS Susan Simitz SEASONAL EATS Susan Simitz

UME JAPANESE PLUMS

Ume Japanese plums are not for eating raw out of hand, as they are very astringent. Ume need to be processed before they can be eaten. How it tastes depends on how you prefer to enjoy it. Ume is commonly used to make salty and sour pickled plums called Umeboshi or plum alcohol called Umeshu.

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