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.
Fair 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.
Lush citrus fruits arrive just in time for cold and flu season! Over the months of winter, we’ll have everything from giant grapefruits to tiny limes. You might find navel oranges, tangelos, clementimes, tangerines, blood oranges, and Rio star grapefruit, to name some of our favorites.
This year, we’re getting pecans from two farms: Indian Springs in eastern North Carolina, and New Communities Farm in Georgia. Read more on our blog.
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.