Monthly Archives: September 2011

7th Fruit Delivery, September 7th & 8th, 2011

Granny Smith Apples are grown by Viva Tierra. Granny Smith apples are a light speckled green in color, though some may have a pink blush. They are crisp, juicy, tart apples that are excellent for cooking or eating out of hand. They also are favored for salads because the slices do not brown as quickly as other varieties. It is best to keep apples as cold as possible, so store them in the back of your refrigerator. Apples can last up to six weeks in the refrigerator.

For many, the McIntosh apple is a harbinger of fall, and we couldn’t think of a better fruit to ease us into September. The McIntosh is oblate in shape, with tart fine textured flesh. It has an enticing aroma and vivid red and green speckled skin. It is perfect for bag lunches, or making applesauce—as it cooks up sweet and smooth. These apples also come to you from Viva Tierra.

****Some of you may receive StarKrimson pears instead of Bosc pears. The StarKrimson pears are like a red Danjou, a nice pear which needs to ripen a bit still.

Bosc Pears are grown by Joe Green Organics in Lodi, CA. Bosc pears have their origin in Belgium and were introduced to the United States in 1832. It is a rather large variety with a long, tapering neck and long stem. Color ranges from deep yellow to dark tan, and the skin often has a russet look. The Bosc has a sweet taste, but is not particularly juicy. Its dense flesh makes it ideal for cooking, especially baking or poaching.

This aromatic fair trade Pineapple from Interrupcion in Costa Rica is perfectly ripe, and makes a fantastic addition to any late summer grill. Pineapple is at its peak during the summer months when high temperatures boost its sweetness. Pineapples should be covered in a plastic bag to prevent moisture loss and stored in a refrigerator. Store the pineapples close to the door since they are best stored at a temperature around 45°F.

Hass Avocados come to you from Stehly Farm in Valley Center, CA. Haas is a dark-skinned summer fruit that is ripe when the skin yields to gentle finger pressure. Store at room temperature until ripe, and monitor daily to check for ripeness. Storing near other ethylene-producing fruit accelerates the ripening process and may result in rot if you don’t watch closely enough.

Red Seedless Grapeare from Soghomonian Farm branded as Three Sisters, Fresno, CA. Grapes don’t ripen off the vine. They’re very delicate and need to be handled carefully. Refrigerate them dry in a plastic bag. Never wash them until you’re ready to eat—moisture will make them deteriorate very quickly. Grapes will last up to a week properly stored in the refrigerator, but it’s best to eat them as soon as possible.

Green Jumbo Limes were grown in Mexico. They are the main variety found in the American markets. Limes put in a plastic bag and kept in the refrigerator will last up to six weeks. We found a recipe for Tomato Salad with Chile and Lime that looks awesome.