Strawberry season is here! Local strawberries are now arriving in our stores. The first of them are “tunnel grown” strawberries from Lewis Farm in Rocky Point, NC. In April we will start seeing the first field grown organic strawberries from Eastern Carolina Organics’ Cottle Farm and Uncle Henry’s Organics!
Fresh, crimson stalks of rhubarb are here. Use them to add a delicious tart edge to your spring pies and cakes. Rhubarb can be stewed with sugar for an easy dessert or ice cream topping. Get the recipe here.
Asparagus, like most vegetables, is available year round from somewhere on the globe, often from Peru. But asparagus lovers know that springtime is the best time for this tasty and tender treat. As the weather warms, the harvest goes from Peru, to Mexico, to California, then finally to Washington or New York State in the late spring. March through May is the best time to enjoy fresh asparagus, when the distance it has to travel is a little less.
Blood Oranges are sought out by citrus enthusiasts for their deep, rich flavor and dark reddish-purple flesh. The flavor can be sweet to tart but with a berry or pomegranate-like flavor. They are high in the antioxidant anthocyanin, which is what makes the flesh so dark in color. Enjoy these oranges sectioned for snacking or salads, or in a juice blend.
Kumquats are a unique citrus fruit: the only citrus that you can eat whole, peel and all! The peel is sweet while the flesh is tart. They can be eaten fresh, preserved in a marmalade, or as a marinade ingredient for meat and fish. Peak Season is January-March.
Clementines are a sweet and seedless varietal of mandarin orange that are marketed under many brand names: Halos, Cuties, and Smiles, to name a few. They’re a healthy, tasty snack and a great burst of Vitamin C for these cold and dreary winter days!
Navel oranges originate from a single orange tree that was planted in Brazil in 1820. Naturally seedless and easy to peel, with just the right amount of sweetness, these oranges are perfect for lunchboxes or picnics.
Ataulfo mangos are appearing in stores. These are the yellow mangos with the creamy flesh and thin pit. One of the sweetest varieties of mangos, the Ataulfo is great for eating fresh or blending with milk or yogurt to create smoothies, lassis, and parfaits. When fully ripe, their skin is deep golden yellow and they are soft to the touch like an avocado. Leave them on your counter to ripen. To cut, slice off the two “cheeks” on either side of the flat mango pit, cut a crisscross pattern into each “cheek” without cutting through the skin, and scoop the cubes with a spoon.
The first pallet of firewood has arrived! We source our firewood from Mr. Tommy’s, a family business in Woodleaf, North Carolina. Read more.
Local Organic Sweet Potatoes
We have organic NC sweet potatoes year round! They’re in the ground the entire summer, harvested in the fall, and left to cure for a week or two in pack houses. Close to 100 percent of our sweet potatoes come from North Carolina, specifically Triple J Produce in Sims, NC. Read more.