The California artichoke season has really kicked in and we could not be more excited! The spring months are when this tender, flavorful vegetable is sweetest, making this the perfect time to enjoy their flavor and texture. 

While we think of them as vegetables, artichokes are actually flower buds. The part we eat is the unopened bud of a thistle plant. The flavor of an artichoke is often described as earthy, slightly nutty, and mildly sweet with a touch of bitterness. The outer leaves, while tough and fibrous, hold a unique savory taste, while the heart—the most prized part of the artichoke—is tender, meaty and sweet. ‘Chokeless‘ varieties were developed to eliminate the ancient sharp thorns on leaf tips, losing the distinctive flavor in pursuit of commercialization. Newer hybrids have the perfect balance, still easy to eat and delicious! 

In the same family as Cardoon (popular in Italy) and Burdock (popular in Japan), artichokes are extremely versatile. Whether steamed, grilled, roasted, or incorporated into soup or dips, the natural sweetness of the artichoke shines through. The unique flavor becomes even more pronounced when paired with ingredients like garlic, lemon, olive oil, or Parmesan cheese.  

Artichokes are native to the Mediterranean region and most commonly cultivated in Italy, France, Belgium, and California. Once considered a luxury food, the first artichoke seeds were brought to America by Italian immigrants and transplanted in the coastal region of Northern and Central California—where today, 99% of all artichokes in the USA are grown! 

Fun Fact: Castroville, California is the self-proclaimed “Artichoke Center of the World” and hosts an annual artichoke festival.  Marilyn Monroe was the Artichoke Queen of the festival back in 1948, when she was 22 years old! 

New & Exciting!

Abate Fetal Pear: Semi-crisp flesh with a velvety consistency and extraordinarily sweet honey flavor. Long and slender with a slightly curved shape. Abate Fetal is the most popular pear variety in Italy! These pears are grown in Argentina—where it’s currently experiencing the fall season. 

Bartlett Pear: Bartlett pears have the classic pear shape, with smooth green skin that brightens to golden yellow when ripe. they are very aromatic and offer sweet, delicate quintessential “pear” flavor. If you like your pears crunchy and tart—enjoy when it’s still green! Prefer moist and mildly sweet? Yellow-green is your perfect ripeness. For those looking for a burst of sweet juice—wait until it reaches its golden hue. These Bartletts are from Argentina. 

California-Grown Asparagus: The season is just beginning for Durst Organic Growers in Yolo County; supply is limited to start. We expect volume to pick up in early to mid-April—just in time for Easter promotions. Fresh spring asparagus is tender, grassy and sweet—simply the best! 

Dried Fruit from Knoll Farms: When you don’t think you can wait six more dreary weeks for fresh stonefruit to start, try some fabulous sundried fruits, offered in many pack options to suit your needs. Apricot, plum, persimmon, light & dark fig, or mixed. 

Yellow Ginger: Peruvian-grown ginger is back after a short gap. Supply is picking up again. 

Promotable 

Artichoke: California artichoke season is starting! Supply is expected to be steady and increase in volume as the weather warms up. 

Ataulfo Mango: It’s sweet, creamy flavor and buttery texture makes this a favorite variety among mango lovers. Plenty on hand at sharp pricing! 

Blueberry: California-grown blueberries are plentiful and taste great. Crisp & sweet! 

Cosmic Crisp Apple: The perfect balance of tart and sweet. Ideal for snacking, baking, cooking and however you like to enjoy apples! Steady supply and promotable price! 

Floral Bouquet: Don’t forget to order up on floral bouquets for Easter Week (April 13-21) by 2pm on Monday, March 31st.  

Hass Avocado: Sharp pricing on 60 count California-grown fruit. Supply is improving but still a bit unsteady but we’re not expecting gaps on domestic supply like we usually see this time in the season. 

Murcott Tangerine: Very sweet, extremely juicy flesh.  Mostly seedless and easy to peel. Both flesh and juice are vibrant red/orange. A cross between a tangerine and a sweet orange.   

Ruby Grapefruit: Ruby Grapefruit has beautiful pinkish-red flesh and is sweet & juicy with a hint of tang. It’s easy to peel with very few seeds. This old-school variety is still one of our favorites from B&J Ranch and is easily the best tasting grapefruit out there! Expect steady supply through mid-June! 

Tango Tangerine: Tango tangerines are a delightful citrus variety renowned for their perfect balance of sweet and tangy flavor. With their vibrant, bright orange color both inside and out, they are visually striking as well as delicious. Seedless and easy to peel, they offer a juicy, refreshing taste that makes them an ideal snack for both kids and adults. Prized for their smooth texture and aromatic zest, Tango tangerines have become a favorite among citrus enthusiasts. 

Valencia Orange: Supply of California-grown Valencia from B&J Ranch is steady for the next few months. Very sweet flavor! Great for eating fresh or juicing thanks to its distinctive bright colored juice. 

Zucchini: Readily available; prices are coming down. 

Limited 

Baby Bok Choy: Desert production is done; local northern production is not yet up and running. 

Bunched Spinach: Currently gapping. Desert production is done; no supply yet from local growers. 

Cherimoya: Foggy weather on the Central Coast of California is causing fruit to mature very slowly; picking is intermittent. It’s not a big crop this year. Get them while you can! 

Date Paste: The vendor has a manufacturing issue that needs repair. Expecting a gap until April 5th. 

Dragonfruit with Red Skin: cold weather in Ecuador is delaying our next arrival, but it’s coming. Good supply on the sweeter yellow-skin dragons. Both have white-flesh. 

Garlic: Domestic garlic supply from Christopher Ranch is limited; the season is ending early. Argentinian-grown garlic is ending soon and Mexican-grown garlic is not expected to start until mid to end of April.  

Globe Eggplant: Extremely limited. 

Lettuce: Iceberg, green leaf, red leaf, and Romaine are limited as desert production winds down and local growers are just starting up. 

Maitake Mushroom: Gapping indefinitely. 

Passionfruit: Cold weather is slowing down ripening. 

Raspberry: Gapping 

Romanesco: Gapping 

Snow/English Pea: Snow and English peas are limited. Snaps are winding down out of Mexico and the California start to the season is slow. Availability is very inconsistent for the next couple of weeks. 

Done for the Season 

Kent Mango 

Are We there Yet? 

With Spring upon us, it’s hard not to be excited for warm weather fruits & veggies. Here’s a sneak peek at what’s ahead! 

Rhubarb: Montecucco Farms is expected to start with their Oregon-grown rhubarb mid-April. Just in time to pair with locally grown California strawberries—which should be hitting their stride by then! 

Stonefruit:  

Sweet Cherry: Delta Organics is anticipating their first pick of Royal Tioga around April 21st with Brooks and Corals to follow around May 1st. Of course, this is all weather dependent, but hopefully we should be seeing cherries in early May! 

Apricot: Blossom Hill reports things are looking good for the apricot season. The trees are blooming with lots of blossoms on the trees—a sign that there will be a lot of fruit to follow!