clementineClementines
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!

 

 

tangelosTangelos
Tangelos are a cross between a tangerine and a grapefruit or pomelo. They take the best from both of their parents: the juicy, easy-to-peel characteristics of a tangerine and the sweet-tartness of a grapefruit. Minneola tangelos are one of the most popular varieties and are available late December through February. Try them sectioned into a salad or get a little fancy with this recipe: http://strongertogether.coop/recipes/baked-coconut-shrimp-with-tangelo-salsa

 

navel oranges

 

Cara Cara Navel Oranges
Cara Cara navel oranges look like a regular navel orange on the outside, but on the inside they have beautiful deep pink flesh. Their flavor is a little sweeter than regular navels, with a hint of berry flavor. To select the juiciest Cara Caras pick fruit that feels heavy for its size. Peak season is January through March. Read more at the kitchn.

grapefruit

 

Rio Star Grapefruit
Rio Star grapefruit are the king of grapefruit! With a red blush to the skin and deep red flesh, they are the sweetest and juiciest of the red grapefruits.

 

kumquatsKumquats
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.

 

 

firewoodLocal Firewood
The first pallet of firewood has arrived! We source our firewood from Mr. Tommy’s, a family business in Woodleaf, North Carolina. Read more.

 

 

 

Ataulfo MangosAtaulfo Mangos
Ataulfo mangoes are starting to appear in stores. May is peak season for these mangos from Mexico. 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.

asparagusAsparagus
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.

 

avocadoFair Trade Avocados
It’s avocado season in Michoacán, Mexico, and we’ve got organic avocados from Equal Exchange and PRAGOR, a co-op of small producers. Read more on our blog.

 

 

kaleLocal Greens
Vitamin- and mineral-rich dark leafy greens are a good addition to your diet year-round, but especially as we head into cold and flu season. As the weather cools, the local greens season ramps up. Right now we have plenty of kale and collards, two heavy hitters in the nutritious foods category. Our collards are coming from Cottle Farms and Uncle Henry’s Organics, both in Rose Hill, NC. Our kale is arriving from several different farms, including Nourishing Acres in Cedar Grove, NC. Read more.

 

turnip-hakurei-pixabayLocal Turnips
Turnips are a hearty, healthy root that stores well through the winter. New varieties of turnip have become more widely available, such as the Japanese Hakurei turnip, the turnip for people who don’t like turnips: mild and tender enough to be eaten raw in a salad, lightly stir-fried, or pickled. The purple-top turnip is the one that most people recognize and that many have come to dread. Try this recipe and give them a second chance. Read more.

 

sweet potatoesLocal Organic Sweet Potatoes
The first sweet potatoes are here after being in the ground the entire summer and then 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.