December Seasonal Produce Picks

California Satsuma Mandarins:

As a Mandarin, Satsumas are easy to peel, juicy, fist-size and smaller, seedless and sweet. But here’s the deal: unlike Clementines, Satsuma Mandarins have a more complex flavor profile with more classic Tangerine notes in their deep orange, juicy-sweet flesh. Plus, their dimpled-rough skin is puffier, and therefore even easier to peel than Clementine Mandarins.

We think Family Tree Farms conventional tree-ripe Satsumas and Capay Ranch Organic Satsumas are awesome this month!

Clementines – California, Spain, Morocco:

Usher in the holidays with the familiar aroma of Halos and Homegrown Pouch darling citrus variety: Clementine Mandarins! Seedless, fairly easy to open, portable and fun! Clementines, when they’re good, are a hit. The aroma of fresh citrus peel sparks the appetite of those nearby.

California Clementine Mandarins, like Halos and Cuties, are becoming more and more popular. If you like to promote gift box fruit, Spanish and Moroccan imports to the East Coast are at their best quality and value in December. Organic Clementines from Homegrown Orchards are also in season.

California Navel Oranges:

There’s nothing quite like a sweet and juicy Navel Orange from California. What a satisfying snack! No seeds. Bright orange skin that is not too difficult to peel or wedge, section and share. Healthy too, with immune-system-boosting Vitamin C and hunger-curbing fiber!

December marks the beginning of a 4-5 month run of peak season availability on California Navels. Ask us about our organic and conventional loose and bagged navel programs.

Meyer Lemons:

Chefs and flavor enthusiasts are clamoring over Meyer Lemons. Why? These smooth, thin-skinned, golden-yellow citrus fruits are sweeter and less acidic than regular Lemons.Their mild acidity is actually quite refreshing with tones of tangerine left on your tongue. Meyer Lemons are a cross between a Lemon and a Mandarin.

Organic Meyer Lemons from California are expected to be abundant this December.

Dessert Pears:

Pear shoppers often spend more.  Merchandise with cheese, crackers and sparkling cider.

• Comice: The ultimate dessert pear.  When neck gives to gentle pressure Comice taste very sweet with a buttery texture.
• Forelle: Beautiful freckles on red and green skin characterize this sweet and lightly tangy pear with medium firm flesh.

Anjou Pears:

• Green Anjou Pears: Good for just about any purpose – snacking, cooking, baking and salads. When their flesh is ripe flesh it’s creamy, juicy and quite sweet. Peak season Organic and Conventional Green Anjou Pears  from the Northwest are readily available during late Fall and early Winter.
• Red Anjou Pears: So colorful, so sweet and with their burgundy skin and sweet, succulent flesh.

Pomegranates:

The Wonderful variety organic and conventional Pomegranates from California are heavy and loaded with sweet, juicy arils. December is the last month to enjoy this crop in peak season..  Fresh pomegranate arils are also available.

Escarole:

Escarole gets you thinking about cool weather meals and Italian preparations, like wedding soup. Escarole is like a slightly bitter, more flavorful version of Green Leaf Lettuce. It has dark green leaves and a bleached green and crisp heart. It’s tender enough to be eaten raw in salads and sturdy enough for cooking.

Rutabagas & Turnips:

• Turnips: have crunchy white flesh that has a slightly spicy flavor close to that of a Radish. Turnips are excellent for stews, soups, roasting and more, pairing well with sweeter Carrots and Parsnips. Younger, small-sized Turnips can be shaved raw onto salads.
• Rutabagas: are similar to Turnips, but their yellow flesh is sweeter. They can be sliced into thin sticks and eaten raw like Carrots. Rutabagas are also ideal for mashing, but require a little less milk than Potatoes due to the high moisture content.

Pink Lady Apples:

Not everyone likes a sweet only apple. And even sweet-apple-lovers need to mix things up every now and then. Typically, tart snacking apple fans have gravitated towards the green-skinned Granny Smith variety, but I direct them to Pink Lady Apples. They’ve got a bright cheek-rosy skin; dense, crunchy, almost hard flesh; and a honey sweetness under the bold, sharp, tart flavor.

Jazz Apples:

Jazz Apples have a crunchy texture, tangy-sweet taste and consistent eating experience that keeps me loyal to them. A cross between Braeburn and Gala, Jazz Apples have firm – no, hard flesh that is simultaneously sweet and tangy.

Sources:

producegeek.com and organicproducegeek.com