Produce Notes

Ramp and Zucchini Fritters Recipe

May 13, 2026 by The Natural Grocery Company

Wild ramps are the star of the show in this ramp & zucchini fritter recipe!

Serve warm with a side of sour cream for the perfect springtime appetizer.

What are ramps you ask?

Ramps are a type of wild allium that are related to spring onions and leeks and boast a pungent garlicky onion flavor. Sometimes called wild leeks, ramps grow in wooded areas and pop up in the U.S. throughout the Northeast, South, and Midwest starting in April and ending in June, depending how chilly and wet the spring weather has been. You’ll find it extremely difficult to find ramps in our area, but scallions or green onions can be substituted in this recipe.

Ramp and Zucchini Fritters (makes 12)

DIETARY: Vegetarian

TOTAL TIME: 45 minutes

24 ounces or two large zucchini

½ teaspoon sea salt

2 large eggs

⅔ cup panko breadcrumbs

½ cup grated Parmesan cheese

2 cups chopped ramps or thinly sliced green onions

6 tablespoons all-purpose flour

½ teaspoon garlic powder

Avocado oil, for cooking

Sour cream or plain yogurt, for serving

Grate the zucchini using a box grater. Place in a mixing bowl, toss with sea salt, and let sit for 15 minutes to draw out excess moisture.
Drain the zucchini, then transfer handfuls to cheesecloth or a clean kitchen towel and wring out as much liquid as possible.
In a large bowl, combine the drained zucchini with the eggs, panko, cheese, ramps (or green onions), 4 tablespoons of flour, and garlic powder. Mix until well combined. If the mixture is very liquid, you can add up to 2 tablespoons of additional flour.
Heat a skillet over medium heat and add a small amount of avocado oil. Working in batches, scoop the zucchini mixture into the skillet (about 3 tablespoons per fritter) and press flat to form 3-inch-wide fritters. Cook for 2–3 minutes per side, adjusting heat as needed to prevent burning, until golden brown and cooked through.
Serve immediately while still warm with sour cream or plain yogurt.

Hoes Down Harvest Festival at Full Belly Farm – October 4, 2025

September 17, 2025 by The Natural Grocery Company

Over 30 years ago, the Full Belly Farm “Hoes Down Harvest Festival” was started to bring people out to the country and deepen their connection with food and land.

Today, Hoes Down is a festival fundraiser focused on educating people first-hand about the positive impacts of farming. At Hoes Down, guests experience activities like pruning trees, milking a cow, making compost and seasonal cooking. They eat local organic food and dance to the tunes of bluegrass and contra dance with one another. Attendees camp under the stars in their walnut orchard and wake up to a farm fresh breakfast.

Full Belly Farm invites you to join them in celebrating farming and rural living with your two feet in the soil!

Saturday, October 4, 2025

https://www.eco-farm.org/hoes-down

Know Your Farmer: Full Belly Farm

September 16, 2025 by The Natural Grocery Company

Did you know that organic farming practices can support healtheir soil, ecosystems, and communities?

This organic month, shop healthy produce grown right here in your community at The Natural Grocery Company stores!

We’re proud to partner with Full Belly Farm to bring you a wide variety of locally grown veg and other products like their jams, tea cakes and fresh flower bouquets. Each carrot, onion, or radish was grown sustainably on their organic farm! 🚜

“Full Belly Farm is a certified organic farm located in the beautiful Capay Valley of northern California. We are committed to fostering sustainability on all levels, from fertility in our soil and care for the environment, to stable employment for our farm workers. We strive to be good stewards of this farm, so that this generation and future generations may continue to be nourished by the healthy and vibrant food that we produce. Our farm has been certified organic since 1985, and we strive to continue to support local food systems and create a strong local food economy.”

https://fullbellyfarm.com/

Want to visit and learn more about Full Belly Farm? Attend their Annual Hoes Down Festival on October 4. Information and tickets available at

https://www.eco-farm.org/hoes-down

Organic Green Onions 99¢ per bunch

June 8, 2023 by The Natural Grocery Company

Greens onions are also known as spring onions, scallions, or salad onions. Green onions are actually baby, immature onions that are picked before they fully grow. The bulb is younger and is cut while the tops are still green. They have tiny white or pale-green bulbs at the end of long green tops. There are slight age differences and bulb types between scallions and green onions, but they are often considered the same vegetable.

Select green onions with white to pale green bulbs. Look for undamaged, unwilted tops. The tops should be bright green and about 8 inches long. When selecting green onions, be sure to look for crisp, firm bulbs.

Store green onions in cool moist areas in the refrigerator, preferably the crisper or vegetable drawer (32-36 degrees F). Scallions will last between 3 and 4 weeks if stored properly.

Great source of vitamin C, beta-carotene, and folate—even more than mature onions.
Good source of calcium.

Organic Open Pint Strawberries

June 5, 2023 by The Natural Grocery Company

Farmer Profile – Esteban Martinez

Have you tried the open pint strawberries recently? We’re sourcing them from Esteban Martinez of JW Farms and they are really, no REALLY, great tasting!

Farmer Esteban Martinez grows organic strawberries on 21 acres in coastal Monterey County. He’s been farming for 20 years and in 2017 purchased the land where he currently farms. The rolling hills and sandy soils make the landscape prone to erosion particularly during heavy rains.

To mitigate this erosion, improve soil health and increase biodiversity on his farm, Esteban has successfully planted a hedgerow along two edges of one 14- acre field including natives like ceanothus, coffeeberry, coyote brush and toyon. Esteban is working to extend the hedgerow and incorporate edible trees like mulberry and elderberry. The perennial hedgerows contribute to soil health by covering the surface of the soil, reducing wind and water erosion, and establishing deep roots that promote water infiltration and carbon storage.

As an ambitious and strategic farmer, Esteban is working to establish a farmer cooperative with other regional growers.

You will often see their packed strawberries in pressed card containers. Remember, you don’t have to take the plastic open pint baskets if you don’t want to and honestly your strawberries will arrive home in better condition if you do. You could bring your own container and leave the plastic basket behind or return the clean basket on your next visit and we’ll take care of repurposing it.

Enjoy!

March is Fairtrade Banana Month

March 7, 2023 by The Natural Grocery Company

Choosing Fairtrade makes a difference!

In March we are featuring Fairtrade Bananas for $0.99/lb

Photo courtesy of Equal Exchange

Fairtrade banana producers are paid a Fairtrade Minimum Price that acts as a safety net against falling prices. This price varies by region, factoring in local conditions and aiming to cover the average costs of sustainable production.
Plantation workers and small-scale banana farmers also receive a Fairtrade Premium – an extra sum of money that farmers and workers invest in business or community projects of their choice. Banana workers have often used the Premium to improve their housing, build schools and clinics, or offer other benefits they see a need for.
The Fairtrade Standards are designed to improve employment conditions and protect the rights of workers in the large plantations where the majority of export bananas are grown. In recent years Fairtrade has undertaken pioneering work to define and progress toward living wages for banana workers.
For smallholder farms, Fairtrade supports these banana growers to improve their income and their bargaining position in banana supply chains that are often dominated by larger entities.

Photo courtesy of Equal Exchange

Season: Bananas are grown in tropical areas and can produce nearly year-round, so seasonality is not particularly relevant to the fruit. Bananas are not grown in California.

Flavor: The flavor changes as they ripen. Green bananas are more starchy, very firm and less sweet. As they ripen the taste has been described as having melon, pineapple, candy and clove flavor notes. Yellow bananas have higher sugar concentrations and therefore taste sweeter. Finally, when the peel has become brown, the banana contains notes which are reminiscent of vanilla, honey and rum and the texture is very soft.

Storage: Ripen green bananas on the counter. You can also store them on the counter – but note that they will continue to ripen, and sometimes quickly, depending on how warm it is. If they are too green for you then put them in a plastic bag with an apple to help ripen them.

You can also use bananas’ ethylene gas to your advantage: to ripen a hard avocado overnight, stick it in a paper bag with a ripe banana. The banana’s ethylene gas will work its magic on the avocado, making it perfectly ripe and ready for your next batch of guacamole.

How to use: The most common way to eat bananas is of course, out of hand. But they’re also used for a variety of sweet and savory dishes. Very ripe bananas are perfect for baking in dishes such as Banana Bread.

Bananas freeze beautifully — just peel them and stick them in a zip-top bag for use in smoothies or banana ice cream. If you’re going to freeze them, go one step further and make chocolate covered bananas for an instant dessert.

Nutrition: Bananas are really, really good for you! One medium-sized banana will give you about 12 percent of your daily fiber needs, plus lots of Vitamin C, Vitamin B6, potassium and manganese. Bananas even have a bit of protein, iron and calcium.

Our stores only carry organic produce!

More About “Moro” Blood Oranges

January 20, 2023 by The Natural Grocery Company

Organic “Moro” Blood Oranges on sale in January 2023 for $2.59/lb

“Moro” blood oranges have a rind that is orange, kissed with red blush, and has a leathery texture, pebbled with prominent oil glands. Underneath the surface of the rind, there is a medium-thick pith that is white, spongy, and tightly adhered to the flesh. The flesh ranges in color from orange with red blush, to maroon, crimson, to a saturated, almost black hue, depending on the climate that it is grown in. The flesh is also soft, juicy, and nearly seedless, divided into 10-11 segments by thin membranes. Moro blood oranges have a slightly sweet, floral fragrance and a sweet-tart taste with notes of cherries and raspberries. The oranges with the deepest pigmentation will exhibit more intense sweet berry notes characteristic to blood oranges.

Moro blood oranges, botanically classified as Citrus sinensis, are an early season Italian variety that grows on a highly ornamental, evergreen tree that belongs to the Rutaceae or citrus family. Their color is due to a pigment called anthocyanin, not usually present in citrus but common in other red fruits and flowers. Fluctuations in temperature greatly affect the degree to which blood oranges develop their characteristic blush. Though the Moro can vary greatly in this respect, no other blood orange variety is known to exhibit such deeply red colored fruits.

Moro blood oranges are a good source of vitamin C, potassium, folate, thiamine, dietary fiber and most notably antioxidants supplied by its anthocyanin content.

Moro blood oranges are both intensely flavored and colored, adding a unique citrus flavor as well as visual appeal to a dish. They are often used raw and can be sliced and mixed into parfaits, desserts, salads, salsa, and garnished over seafood and poultry. Moro blood oranges also stand up well in cooked applications and may be paired with sweet or savory flavors. Moro blood orange juice can also be served as a stand-alone juice, used in cocktails with prosecco, cooked into syrups, sorbets, marmalades, compotes, sauces, and vinaigrettes, or used to flavor cheesecake, pound cake, or muffins. Moro blood oranges pair well with meats such as duck, poultry, pork, and seafood such as Mahi Mahi, other citrus, mint, tarragon, soft cheeses, shallots, arugula, roasted beets, fennel, shallot, Dijon mustard, Greek yogurt, honey, rolled oats, pistachios, sweetened coconut, mango, cinnamon, avocado, ginger, lime, mint, and cilantro.

They will keep up to one week when stored at room temperature and up to two weeks when stored in the refrigerator.

Organic Celery

July 27, 2022 by The Natural Grocery Company

Season: Grown in California and available year-round.

Flavor: Celery has a mild and strong taste at the same time, giving it a bold flavor. It can remind you of raw or green onions in a way, with an earthy taste. It can also taste unpleasant to some people and has a plant-like taste much like lettuce and kale does.

Choosing & Storage: It’s a not good idea to keep celery at room temperature for more than a few hours at a time. If you want to avoid celery from going bad, you will need to use a storage bag and make sure it stays in the refrigerator less than five days. Don’t keep celery for too long since it will start to rot. The vegetable crisper is your safest bet, but it would be a good idea to use an airtight container as well. Celery (especially if cut) has a strong smell and may contaminate other foods, so be mindful.

How to use: Fresh – with peanut butter for snacking or finely chopped and added to potato salad, egg salad or tuna salad. Cooked in soups and stews. Juice and drink it fresh by itself or combine with other fruits or vegetables.

Nutrition: Celery is mainly made up of water, but it also provides dietary fiber. Beyond apigenin and luteolin, celery contains other plant compounds that have powerful antioxidant properties, selinene, limonene, kaempferol, p-coumaric acid. Celery also provides small amounts of vitamin K, folate, vitamin A, potassium, and vitamin C.

Organic Bananas

July 19, 2022 by The Natural Grocery Company

Season: They’re native to Southeast Asia but grown in several countries near the equator and are available year-round.

Flavor: Bananas have an interesting flavor transition during their ripening process. Unripe bananas which still contain the green peel have a bland flavor with apparent notes of grassiness. Furthermore, less ripe bananas contain higher levels of starch and therefore have a “starchier” taste. As they ripen a more distinctive fruity flavor develops accompanied melon, pineapple, candy and clove flavor notes. Yellow bananas have higher sugar concentrations and therefore taste sweeter. Finally, when the peel has become brown, the banana contains notes which are reminiscent of vanilla, honey and rum.

Choosing & Storage: Look for plump, firm, and brightly colored bananas. Occasional brown spots on the skin are normal. Avoid sunken, moist-looking dark areas, split skins or stems.

Bananas that require ripening should be left at room temperature, but away from heat or direct sun. To speed ripening, place them in a closed paper bag. Once ripe bananas can be held at room temperature for a day or two. Refrigerate to slow down ripening. Although the skins will turn dark, the fruits will remain edible. Keep refrigerated bananas for up to two weeks. Do not refrigerate unripe bananas because the exposure to cold interrupts their ripening cycle.

How to use: Eat them fresh! Bake them into “banana bread”. Use to thicken and sweeten smoothies. Dip in melted chocolate, roll in nuts and freeze for a sweet frozen treat.

Nutrition: Bananas are a healthy source of fiber, potassium, vitamin B6, vitamin C, and various antioxidants and phytonutrients. Vitamin C, Riboflavin, Folate, Niacin, Copper, Potassium, Magnesium.

Organic Red Watermelon

July 15, 2022 by The Natural Grocery Company

Season: July & August are the height of watermelon season in California. Watermelons are native to Africa.

Flavor: A watermelon is a large fruit that is green and striped on the outside and red and juicy on the inside. It is a very sweet, fresh, green and fruity taste with cucumber notes. It has a soft, crisp flesh.

Choosing & Storage: When choosing a watermelon, obviously you want to avoid any that show signs of decay, but that yellow spot – as long as it’s not mushy – merely shows where that watermelon ripened in the field and it’s perfectly fine. Ripe watermelons make a dull thud when you tap them with your fingers.

Place melons in a cool, shady spot or put them on ice. Watermelons can be stored uncut and unrefrigerated for about 10 days to 2 weeks. Place them in a very cool place to increase their storage time. If cut, watermelon will keep in the refrigerator for about 4 days wrapped tightly in plastic. Once refrigerated, they should remain refrigerated.

How to use: Fresh, eaten as is! Try grilling it and adding to salads or salsa. It’s easy to juice for a sweet summer drink. I like to add a bit of lime juice to balance the sweet!

Nutrition: This fruit is a good source of vitamin C, potassium, copper, vitamin B5, and vitamin A.

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