The Death of the California apple?!

Every fall in California, the apple orchards come alive with the crisp nutritous fruit. But lately, that golden window for local growers has been shrinking. Why? Because just as California’s fresh harvest hits the market, Washington is still unloading massive inventories from its giant storage sheds—billions of pounds of apples held over from the previous year. The average age of a store bought apple is often 12 months old. These “icehouse apples” often flood stores at bargain prices, undercutting the just-picked fruit from smaller California orchards like the ones we support. The result: California farmers see their premium, early-season prices sliced away before they even get started.

Adding to the crunch is New Zealand, which has cleverly positioned itself as the off-season supplier to U.S. markets. Their shiny, organic, premium apples arrive just as domestic supplies wane, keeping grocery shelves stocked year-round. It’s a win for shoppers who never want apple season to end, but another headache for California growers who can’t command the same prices when imports sparkle on display. Between Washington’s leftover glut and New Zealand’s jet-lagged fruit, California’s apples have to fight harder for attention—leaning on freshness, local flavor, and that just-off-the-tree magic to stand out in a crowded marketplace.