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Fresh and Healthy

Hard Squash

Hard Squash or winter squash is a summer-growing annual fruit, representing several squash species within the genus Cucurbita. It differs from summer squash in that it is harvested and eaten in the mature fruit stage, when the seeds within have matured fully and the skin has hardened into a tough rind, hence the name, hard squash.


Fall’s Harvest: November 1 until December 23.

Spring’s Harvest: April 25 until June 5

Acorn Squash

Also called pepper squash is a winter squash with distinctive longitudinal ridges and sweet, yellow-orange flesh.

Butternut Squash

Butternut squash is a type of winter squash. It has a sweet, nutty taste similar to that of a pumpkin. It has yellow skin and orange fleshy pulp. When ripe, it turns increasingly deep orange, and becomes sweeter and richer.

Processing Butternut Squash

Carnival Sweet Squash

Carnival squash is distinguished by its deeply furrowed top-shape and of course, its variegated patterns of orange and green hued fall colors. The Carnival squash’s thick exterior contains spotted and striped colors of white, orange, yellow and green, depending on its level of maturity.

Delicata Squash

Delicata squash is a winter squash. The cylindrical fruits, which are cream-coloured with green stripes, are of good culinary quality.

Kabocha Squash

Kabocha is hard, has knobbly-looking skin, is shaped like a squat pumpkin, and has a dull-finished, deep green skin with some celadon-to-white stripes and an intense yellow-orange color on the inside.

Sugar Pie Squash

The Sugar Pie pumpkin is the known for having exceptional flavor and texture. A petite variety the Sugar Pie pumpkin grows to be six to eight inches in diameter. One of the sweetest varieties it is has smooth, orange skin and slight ridges. Its bright orange flesh is known not only for its flavor but for its firm flesh that cooks down to a smooth consistency.

Spaghetti Squash

The fruit can range either from ivory to yellow or orange in color. The orange varieties have a higher carotene content. Its center contains many large seeds. Its flesh is bright yellow or orange. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti.

Summer Squash

Summer squash are a subset of squashes that are harvested when immature, while the rind is still tender and edible.


Fall’s Harvest: October 1 until January 15th.

Spring’s Harvest: March 25 until June 15th


This summer squash can reach nearly a meter in length, although it’s usually harvested at half that size. In a culinary context, zucchini is treated as a vegetable; it is usually cooked and presented as a savory dish or accompaniment.

Yellow Zucchini

Yellow squash usually has a tapered neck, either crooked or straight, whereas zucchini of any color looks like a cylinder from end to end. Though not much is known about the difference between the varieties, some say golden zucchini has a sweeter flavor than the green kind.


A melon is any of various plants of the family Cucurbitaceae with edible, fleshy fruit. The word “melon” can refer to either the plant or specifically to the fruit. Although the melon is a fruit (specifically, a berry), some varieties may be considered vegetables rather than fruits.


Fall’s Harvest: November 1 until December 10th.

Spring’s Harvest: April 25 until June 5th

Honeydew Melon

A honeydew has a round to slightly oval shape, typically 15–22 cm (5.9–8.7 in) long. It generally ranges in weight from 1.8 to 3.6 kg (4.0 to 7.9 lb). The flesh is usually pale green in color, while the smooth peel ranges from greenish to yellow.

Orange Flesh

On the outside, the Orange Fleshed Honeydew looks like a typical honeydew melon. It’s round with smooth, pale-green skin. Slice it open and you’ll swear you’re about to enjoy a common cantaloupe, based on the orange flesh. The truth is, this melon is not one or the other—but a hybrid of the two.

The curious appearance is enough to draw the attention of melon aficionados. The stupendous flavor is enough to entice just about anyone who seeks sweet, refreshing fruit.



The fruit has a smooth hard rind, usually green with dark green stripes or yellow spots, and a juicy, sweet interior flesh, usually deep red to pink.


Fall’s Harvest: November 1 until December 15th.

Spring’s Harvest: April 25 until June 5th

Mini Watermelon

Mini watermelons weigh 3 to 6 lbs. and are similar in size to cantaloupes.  Mini watermelons have a thin rind and a sweet flavor.

Seeded Watermelon

The very traditional and well known seeded watermelon in all its organic grandeur. One of our favorites, Seeded Watermelons.

Seedless Watermelon

Another one of our favorites, organic watermelons, sans the seeds. Sweet inside but without the numerous seeds found in conventional watermelons.


A healthier lifestyle involves many more products, free of chemicals, and safe for our families. We have organic cucumbers, green beans, eggplants, pecans and Jalapeños.


Fall’s Harvest:

Cucumber, Jalapeño: Oct. 10 – Dec. 15th
Green bean, eggplant Nov. 5th – Dec. 15th
Pecan: Oct. 10 – Nov. 20

Spring’s Harvest:

Cucumber, Jalapeño: Apr. 20 – Jun. 15th
Green bean, eggplant Apr. 20 – Jun 15th.


The fruit of the cucumber is roughly cylindrical, elongated with tapered ends, and may be as large as 60 centimeters (24 in) long and 10 centimeters (3.9 in) in diameter.

Green Bean

Green beans, also known as string beans, or snap beans, are the unripe fruit and protective pods of the common bean


The eggplant is a species of nightshade grown for its edible fruit. It grows 40 to 150 cm (16 to 59 in) tall, with large, coarsely lobed leaves that are 10 to 20 cm (3.9 to 7.9 in) long and 5 to 10 cm (2.0 to 3.9 in) broad. The egg-shaped glossy purple fruit has white flesh with a meaty texture.