fruit notes

Spring feels like it came a bit earlier this year with these warmer temperatures, and one of the quintessential spring fruits for me is the loquat. Loquats are native to southeast China, where my family is from – one of the earliest cultivated fruits in Asia, with records dating back 2,000 years. Growing up, I'd see loquats lining the produce shops in Chinatown when they were in season. Luckily, they're also well-adapted to the warmer climates of the Bay Area, and most of what we ate came from family and friends' backyard trees. My family loves soft textures, and though you can eat the skin, I grew up eating them peeled – which is actually quite satisfying to peel away. The flesh is juicy and succulent, similar to a meaty plum, with a lovely citrusy tartness. There are often 2-3 round seeds in the middle, so keep a little "pit bowl" nearby while you eat.

The loquat trees at Condor Ridge Ranch are planted in a neat row along a path on a south-facing hillside, with coffee plants on the slope below. Like much of the fruit grown at the farm, Jay always had a master plan. Things were planted in service of one another, often providing benefits well beyond the fruit itself. With oblong, thick, leathery leaves, loquat trees do an amazing job as windbreaks. They can grow up to two feet per year and produce dense foliage, making them a great match for the strong winds off the Pacific. Loquats are not widely grown commercially because the fruit is so delicate. Even with careful handling, they bruise on contact. This makes for an unappealing market presentation even when the fruit is perfectly delicious. On top of that, the fruits form in clusters at the very top of the tree, making harvest difficult, and by the time they're perfectly ripe, they've become a little extra sun-kissed.

Jay and Kristen's sons Aiden and Sean, along with their long-time crew, continue to nurture the farm and the legacy their parents built. After this first big loquat harvest, Aiden mentioned he wanted to grow some more seedlings since the trees do such a good job as windbreak. Like father, like son: Aiden wanted to make sure there was enough demand for the fruit, that we’d be able to sell more volume. I love fresh loquats, and I think many of you do too. Thank you for sharing the love of loquats, they’ll have a bigger harvest for us next week with this extra warm spring weather. Store in the fridge. Grown organically by Condor Ridge Ranch in Goleta.

A bit further up the coast from Condor Ridge Ranch, Emerald blueberries from Forbidden Fruit Orchards are ripening up nicely in Lompoc. Sweet, flavorful, and bright tasting. Store in the fridge. Grown organically by Forbidden Fruit Orchards in Lompoc.

This is the last harvest of Sanguinelli blood oranges from Murray Family Farms, and we’ve been loving these. With beautiful red flesh and raspberry sweet-tart flavor, the flesh is firm and juicy. Store on the counter. Grown organically by Murray Family Farms in Bakersfield.

Cathy and Michael’s Tango mandarins have a really classic sugar-acid balance, a welcome brightness compared to the rest of the citrus that's all sweetness by this point in the season. Store on the counter. Grown organically by Spreadwing Farm in Rumsey. 

Ruthanne surprised us with one last delivery of kiwis to close out the season. These Hayward kiwis come from the final harvest – fully developed in sugar and flavor, with impressive size fruit to boot! Store on the counter. Grown organically by Shared Abundance Organic Farm in Auburn.

Kinnow mandarins were developed at UC Riverside in the 1930s, but they found their true following in Pakistan and India, where they've become a major commercial crop. Intensely fragrant and rich in flavor, this late-season harvest has brought out their full sweetness. The skin runs a little softer than a typical mandarin – they're easier to section than to peel – but the flavor is so unique. Store at room temp. Grown organically by Garcia Organic Farm in Fallbrook.

This is the last harvest of Bangkok Apple guavas from Limelight to close out the Asian guava season. Eat them green and crunchy – the flavor is floral and tart with a slight sweetness underneath. Store at room temp. Grown organically by Limelight Groves in De Luz.

Passion fruit is the perfect tart and fragrant pairing to all the sweet citrus right now – especially orange and guava for the ultimate POG vibes. Cut in half, scoop and eat the flesh (seeds and pulp!) Store at room temp. Grown organically Limelight Groves in De Luz.