fruit notes

Balakian Farms is a fourth-generation farm, where Amber works alongside her mother Ginger, grandmother Stella, and their longtime crew. Their organic orchard in Reedley is usually one of the first to come on with spring peaches and nectarines. This week, we’re loving these fragrant and juicy Snow Lady white peaches! White peaches can be eaten firm and crisp or left to soften slightly on the counter. Store on the counter. Grown organically by Balakian Farms in Reedley.

Every year, we’re in awe of the farmers who continue growing what is easily one of the most high-risk fruits. An unseasonably warm March has threatened the cherry crop for many California farmers. For orchards that were in bloom during the heat wave – particularly the Northern California Bing crop – it’s not looking good. In Bakersfield, Murray Family Farms focuses on early varieties that few other growers have. Much of their trees had already set fruit when the heat came, limiting the damage. But early varieties have their own risks. A light rain event days before harvest can bruise a ripe, delicate cherry, impacting its shelf life. But cherry season is so short, and we can’t pass on a plump, delicious Arvin Glen cherry. Store in the fridge. Grown organically by Murray Family Farms in Bakersfield. 

Warm days and cool nights in Lompoc mean Forbidden’s Emerald blueberries are really at their peak deliciousness right now. These are packed with this intensity of flavor and the texture is so snappy and firm, too. It’s hard to stop eating them! Store in the fridge. Grown organically by Forbidden Fruit Orchards in Lompoc.

We are at the cusp of Swanton Berry Farm’s peak season, where long days mean Chandler strawberries are their most productive. The fields are popping off, and Jim’s crew is picking nearly daily for the freshest berries. We are loving these coastal-grown gems right now, savoring Swanton’s berry season. Store in the fridge. Grown organically by Swanton Berry Farm in Davenport.

Citrus season is winding down and maybe you’re over it already, too – because why peel a mandarin when you can eat a piece of stone fruit or a berry straight out of hand? Oh we know. But these Shasta Gold mandarins from our friends at Limelight are soooo good that they may bring on some hoarding mentality. How can we save these to eat throughout the summer?? They are packed with so much flavor, so much juice, and are very easy to peel – but truthfully we’ve been slicing them. Because really, it’s that point in the season! Store on the counter. Grown organically by Limelight Groves in De Luz. 

We are big fans of late-season grapefruit. They’re a little sweeter than the earlier tart classics, full of flavor, but with a welcomed tartness to eat alongside the other sweet fruit coming on in the spring. This Star Ruby grapefruit has been delicious, juicy, and refreshing. Store on the counter. Grown organically by Limelight Groves in De Luz.

Loquat trees are amazing in that they grow pretty much anywhere in our state. From the Sunset to Oakland to Goleta to Bakersfield, the fruit thrives as temperatures warm in the late spring. Murray grows the aspirationally-named Champagne loquat variety. Loquats can be eaten like a little plum, while avoiding the few seeds in the middle. I grew up eating them with the skin peeled, which is definitely a labor of love, but worth it :) Store on the counter. Grown organically by Murray Family Farms in Bakersfield.