Anna’s Organics, a small family farm in Chowchilla is now harvesting beautiful eggplant varietals. Which one is your favorite?

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.

Wild foraged Morels are plentiful from spring to summer. Morels are earthy and nutty, woodsy and toasted. Now being harvested in the Pacific Northwest. Ask your Earl’s Sales Rep for pricing.

Comanche Creek is located in Chico, California and grows a myriad of vegetables. Now harvesting a gorgeous variety of local summer squash.

Gold Kiwis are one of our favorite, unique offerings for the summer.

California Stone Fruit season kicks off with sublime Tioga Cherries from Fruit World.

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.

The Alexander Lucas pear when ripe, has buttery soft flesh, and is smooth and extremely juicy with a sweet delicate flavor. Pears are harvested when they are mature, but not yet ripe. Pears ripen from the inside out and are ready to eat when they give to slight pressure at the neck.

The Charleston Purple Sweet Potato is a close cousin to the orange-colored yam. It has an elongated shape and striking shade of dark purple. The variety not only holds color during the cooking process, it turns an even darker shade of purple!