With Halloween just a few weeks away, pumpkin mania is in full swing. Pumpkins are everywhere right now, turning up in grocery store displays, coffee shops, bakeries, front porches, and pretty much anywhere else that can squeeze in a little fall spirit. 

For produce departments, it is one of those seasonal moments when a little extra pumpkin real estate can go a long way. A well-stocked display catches shoppers’ attention, adds color to the department, and gives them a reason to stop and browse. 

And while Jack-O’-Lanterns may get most of the Halloween attention, pumpkins have plenty of life beyond carving. They are used for baking, cooking, decorating, and all kinds of fall traditions—making them a versatile seasonal category with plenty of ways to engage shoppers. 

Fun Fact: The world’s heaviest pumpkin weighs 2,856 pounds—more than a ton and a half! It was grown by Ian Paton in the UK in 2026, weighing about as much as a small car.

Weather Watch 

Hurricane Polo hit Mexico hard, including the Baja California peninsula and Sonora on the northwest mainland. Plantings intended for November and December harvests were washed out, and protective hoop houses blown over and damaged. Cucumbers, tomatoes, zucchini, and peppers are already starting to tighten, with supply gaps and higher pricing expected in the coming weeks. Affected labels include Cache, Wholesum, Del Cabo, and Terra Bella. Additional storm systems are developing, which could further impact supply—we expect a tight vegetable market through the end of the year. 

New & Exciting! 

Apple: New varieties are rolling in, including these two standouts with unique flavor and color. 

• Orin: A yellowish-green Japanese variety with a crisp, juicy texture and a sweet, aromatic flavor with notes of honey, pear, and pineapple. Low in acidity and naturally sweet. 
• Sugarbee: Deep red to burgundy skin with golden striping. Crisp, juicy, and sweet with honey and caramel notes. A delicious, easy-eating apple for snacking.

Brussels Sprouts: California-grown Brussels sprouts are coming on from Creekside Organics. A fall favorite, they’re perfect for roasting, sautéing or shaving into seasonal salads. 

Chestnut: They’re here! ’Tis the season for chestnuts from Heath Ranch in Orland, California.  The heirloom variety they grow, called Colossal, is a cross between French and Japanese chestnuts and truly lives up to the name; these seasonal favorites are exceptionally large, with a rich, subtly sweet flavor.  

Pumpkin: Get into the Halloween spirit with bulk Jack O’Lantern pumpkin bins! Each 550-pound bin averages 40 pumpkins, with each pumpkin weighing approximately 10–15 pounds. We also have Sugar Pie pumpkins sold by the case (great for baking!), plus softball-sized decorative (and edible) Jill-Be-Little and all white Casperita pumpkins for extra seasonal charm. Check out Mixed Specialty Pumpkin bins from Organic Matters Ranch for something different. Each 700 pound bin may include unique varieties like Cinderella, Porcelain Dolls, Jade Knight, Wart Goblins, Musquee de Provence and more! 

Persimmon: Fuyu and Hachiya persimmons are here! Fuyus are squat and rounded, with a sweet, honeyed flavor featuring notes of pear, dates, and a hint of cinnamon. They’re crisp and succulent when firm and become softer as they ripen. With no astringency, Fuyus can be enjoyed while still firm. 

Hachiyas are larger and more elongated, with a rich, intensely sweet flavor and notes of honey, apricot, and spice.  Must ripen until it is very soft and custard-like before eating. Unlike Fuyu, they’re highly astringent when firm. Check out Comanche Creek’s special pack, harvested with its stem, for hang-drying fruit.  Known as hoshigaki in Japanese, shìbǐng in Chinese, and gotgam in Korean, welcome Fall with this time-honored tradition. 

Pomegranate: Pomegranate season has kicked off with Early Wonderful and Wonderful varieties, featuring striking, vibrant red arils full of amazing flavor. Known for their versatility, pomegranates can be enjoyed fresh or incorporated into a wide range of sweet and savory dishes, add arils to salads for a spectacular pop of color. The juicy arils also freeze beautifully, making them easy to enjoy year-round. Tip: Ripe pomegranates often develop a slightly flattened side as the growing arils push outward from inside the fruit. 

Red Kiwi: California-grown Red Kiwi from Wild River is here! This fuzz-free kiwi has a vibrant red starburst center and a sweet, berry-like flavor with notes of raspberry and blackberry. They’re sweetest when soft, so give them time to ripen before eating. The unusual color and berry-like flavor make Red Kiwi a fun addition to the specialty fruit set; cut one open for customers to see! 

Shiso Leaf: Add something fresh and distinctive to your specialty herb lineup with California-grown shiso (perilla) leaves. Packed in 4 oz clamshells, 100-count per case. Available by preorder. 

Biodynamic Lime: Biodynamic limes from Beck Grove in Fallbrook, CA are in good supply, with sharp pricing, and plenty of bright, juicy citrus flavor. Great for cocktails, dressings, marinades, salsa, and anything that needs a little extra zing.

Date: Fresh Medjool dates might fill in the gap now that stonefruit is over. The new crop is being harvested now! 

Grape: Seedless grapes are still going, Allison red or Autumn King green, both available in pouch or tote fiber baskets. 

Garnet Sweet Potato: We’re excited to welcome new farm partner Arnold Farms. Their Garnet sweet potatoes are packed under the fun Sweet AF label. Naturally sweet with a creamy texture, they’re versatile for roasting, mashing, fries, and other fall favorites. 

Hard Squash: Acorn, Butternut, Delicata, Spaghetti, and Kabocha are all in great supply. Long shelf life and reliable versatility make these easy menu staples for roasting, soups, sides, and seasonal specials. 

Hass Avocado: Good volume on most sizes. Flavor and quality are strong. Las Palmalitas is expected to go for another month or two! 

Passionfruit: Small, fragrant, and packed with tart-sweet tropical flavor. The juicy pulp and edible seeds are a standout for desserts, cocktails, smoothies and fresh eating!

Pear: Bartlett, Red Bartlett, D’Anjou, and Bosc are all here—an ideal time to build a pear display with several varieties. Bartletts are juicy, sweet, and aromatic; Red Bartletts bring the same classic flavor with a beautiful red blush; D’Anjou are sweet and mellow with a firm, juicy bite; and Bosc are crisp, honey-sweet, and lightly spiced. Mix varieties for a colorful display and give shoppers a reason to try more than one.

Limited 

Artichoke: Gapping 

Asparagus: Nothing available 

Asian Pear: Very limited.  

Blueberry: Peruvian berries continue to be very limited and tight. 

Cherry Tomato: Local supply is winding down 

Early Girl Tomato 

Envy Apple: Done until November  

Green Bean  

Green Onion 

Heirloom apple:  Super popular, but limited in supply, we are getting all we can. Varieties vary from week to week, but now is their peak time to enjoy. Seize the opportunity to taste these rare and cherished heirlooms. 

Herbs: Chives, Marjoram  

Lettuce: Availability is improving on Red & Green Leaf, Red Butter and Romaine.

Done for the Season 

Kosui Asian Pear

MacArthur Avocado  

Plum: no more Santa Rosa plums