4th Fruit Delivery: week of July 30, 2012

July 29th, 2012

This week’s “Awesomely Delicious”  box is a summer delight featuring fresh organic Lapin cherries with other grab and go summer treats.  A special thank you goes to all our growers who are working hard no matter what the weather throws at them to produce and harvest the best this summer has to offer.  One of my kids favorite treats in hot weather is to freeze grapes and blueberries in a freezer bag and eat the frozen delights one by one for a crisp, sweet, ice cold sensation.

Enjoy,
Everett Myers, Founder and President of FruitShare™

Storage and Ripening
Keep your cherries, blueberries and grapes in the coldest part of your refrigerator. They will stay freshest when stored as cold as 34 degrees F. Only wash your fruit right before you eat them to help discourage mold. Eat your blueberries first they are the most delicate fruit.  Place a paper towel in the bag with the cherries to soak up any condensation that may occur. This will help keep your cherries should stay fresh, sweet and delicious for 10-14 days. The pluots should also be kept in the refrigerator to keep crisp and juicy. The peaches are best left on your counter for a few days until they give to slight thumb pressure.  After yielding to thumb pressure you can place them in your refrigerator to enjoy them over a longer period of time.

What It Takes
Apple and George have been growing cherries organically for over 30 years, and they believe firmly in the benefits of organic agriculture. When they bought their current orchard in 1997, the crops were already planted and pesticides were present. Over the next few years, Apple and George slowly transitioned the land back to its natural, organic state, enduring tough harvests and learning loads. Now, George enjoys the simple pleasure of watching folks eat the cherries he and his wife grew on their central-Washington farm. Apple, the self-professed philosophical spouse, loves being part of a bigger movement and of course providing some of the healthiest, tastiest food grown today. Since transitioning their orchard to organic, Apple and George have harvested some of our favorite fruit of the summer year after year. They employ about 40 seasonal workers, who work in an environment free of harsh chemicals alongside Apple and George, their three grown children, plus their significant others. The orchard is only 3.5 acres large, but the small size allows for plenty of care. The cherries are hand-selected, so you know that the cherries in your box are truly at their peak of ripeness. Sometimes Apple, George and their team of harvesters sweep through the orchard on four separate occasions!

Strange as it may sound, you have birds to thank for the beautiful blueberries in your box this week. Specifically, you can thank Jim Lott’s falcons. In a unique and innovative “bird abatement program,” Jim has bred and trained falcons to scare away birds that would otherwise help themselves to his blueberries in Burbank, WA. Falconers bring the birds of prey out to the fields to patrol the skies and protect the crop, chasing away starlings, robins and finches. It is a project that takes a lot of time and dedication, what with the extensive training that each bird requires from birth. But Jim says it is worth it. Not only is he passionate about the bird abatement program, it is cost-effective, especially for high-value fruit crops. Jim’s birds have been leased out to other blueberry farmers, and have also been used to keep cherries safe from hungry birds. He says there has been a lot of interest from other orchards, and he has hopes that the bird abatement program could take off on its own and extend from blueberries and cherries to grapes – and beyond.  We’re thankful for Jim’s creative hobby and these blueberries that have wonderful flavor and are protected by watchful eyes from above.

Ignacio “Nacho” Sanchez and his wife, Casamira, provided the Dapple Fire pluots in your box. For Nacho and Casamira, farming started as a hobby in 1989 when they bought their first 6-acre orchard in Cutler, California. But over the next four years, Nacho’s orchard expanded rapidly, and he made his passion for farming into his full-time job. When their twin girls were born in 1991, Nacho and Casamira named their orchard Twin Girls Farms; and when their third daughter arrived, Nacho named some varieties of peaches after her. Having converted to organic farming practices in 1999, Nacho uses beneficial insects and cover crops in place of conventional chemicals. He gets great satisfaction from the knowledge that no harmful chemicals can affect his family, his workers, or his customers.

The Flame grapes in your box this week are from the Benzler family in Fresno, CA. The family affair began in 1952 when Fred and Bertha began a farm with the ideals growing of ecological and natural food products. In the 1960s and 1970s, the Benzlers began converting to organic growing practices, and they haven’t looked back since. They pick their grapes and ship them within a matter of hours so that the freshest, most flavorful grapes arrive to you!

The Zee Lady peaches are from John France.  He began producing organic tree fruit in 1989, and quickly became well known for both the quality of the fruit and the quality of his operation. John says the decision to move from conventional to organic farming was a difficult one. Only when he experienced the dangers of pesticides and chemicals firsthand did he begin to think about going organic. John did his research on successful organic farms, and soon found it would be possible to produce quality organic fruit as well as support his family. Now a firm believer in organic farming, John is thankful that his three children are not exposed to the pesticides and fungicides often used in stone fruit orchards.

So what’s the secret to his exceptional organic fruit? Weeds. Or so it would seem – John says that what appear to be weeds are actually valuable cover crops. John strategically plants an assortment of grains and legumes between his trees. He explains that the legumes provide nitrogen when tilled under, and the grains create plant diversity, which John has found to be a crucial part of orchard health. The cover crops also house natural predators and make it easier for water to be absorbed into the soil. John has watched the health of his soil improve, and has seen insects and birds return to the orchard. Now raising 18 different types of fruit trees and vines, John has recently noticed increases in fruit production. So whether you say “tomayto” or “tomahto,” “weeds” or “cover crops,” you’re bound to enjoy these peaches from France Ranch.

Health and Wellness
With the heat still blazing across most of the U.S., we wanted to take a moment to remind you how important it is to stay hydrated! When you feel thirsty, your body is already dehydrated. Keep a bottle of cold water within reach and sip on it throughout the day, even if you are indoors. It’s very important to give your body plenty of water so you can remain healthy through this heat! Also, remember that fruit carries lots of water, too. Eating fresh fruit as part of your meals and snacks can help replenish your body’s stores of water and nutrients. Stay cool!

Recipe
Cherry-Berry-Tea Smoothie
3/4 cup water
2 Rooibos tea bags
6 ounces silken tofu
10 ounces (2 cups) frozen sweet cherries (tip – pit cherries before freezing)
6 ounces (1 cup) frozen grapes
3 ounces (1/2 cup) frozen blueberries

Bring water to a simmer. Immediately remove from heat, and add tea bags. Let steep, uncovered, for 8 minutes. Discard tea bags. Refrigerate tea until cold, about 40 minutes. Puree tea, tofu, and fruit in a blender until smooth, and serve cold for a filling breakfast or mid-day snack.
Courtesy of wholeliving.com

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3rd fruit delivery: week of July 16, 2012

This week’s box is a summer delight featuring fresh organic Lapin Cherries from Apple and George along with other grab and go summer treats. We know you’re busy trying to balance work, summer fun and hot humid days. Keep these fruits cool, pack a summer picnic and head for a shady park or splash in a lake.
Enjoy,
Everett Myers, Founder and President of FruitShare™

Storage and Ripening
Keep your cherries, grapes and blueberries in the coldest part of your refrigerator. They will stay freshest when stored as cold as 34 degrees F. Only wash these fruits right before you eat them to help discourage mold. Place a paper towel in the bag with the cherries to soak up any condensation that may occur. This will help keep your cherries fresh, sweet and delicious for 10-14 days. The Rabada apricots can also be placed in the refrigerator. They become sweeter when they give to slight thumb pressure.

What It Takes
Your incredible Lapin cherries are grown by Apple and George. They have been growing organically for over 30 years, and they believe firmly in the benefits of organic agriculture. When they bought their current orchard in 1997, the crops were already planted and pesticides were present. Over the next few years, Apple and George slowly transitioned the land back to its natural, organic state, enduring tough harvests and learning loads. They haven’t looked back. Now, George enjoys the simple pleasure of watching folks eat the cherries he and his wife grew on their central-Washington farm. Apple, the self-professed philosophical spouse, loves being part of a bigger movement and of course providing some of the healthiest, tastiest food grown today.

Since transitioning their orchard to organic, Apple and George have harvested some of our favorite fruit of the summer year after year. They employ about 40 seasonal workers, who work in an environment free of harsh chemicals alongside Apple and George, their three grown children plus their significant others. Harvest days begin at 4:30 in the morning and often last until 9 in the evening. The orchard is only 3.5 acres large, but the small size allows for plenty of care. The cherries are hand-selected, so you know that the cherries in your box are truly at their peak of ripeness. Sometimes Apple, George and their team of harvesters sweep through the orchard on four separate occasions. This year, they have escaped most of the hail and damaging rains that wreak havoc on a cherry orchard.

We were able to get one more delivery of Rainer cherries from Bruce. He was hit by some hail this season and rain close to harvest. This posses a challenge in that some cherries can be nicked by the hail and split by the rain. He and his crew worked hard to leave blemished fruit in the orchard, but you may find some splits and nicks in your Rainiers. Please understand the difficulty and effort he put in to bring you the best he could harvest this season. I think his fruit is wonderfully sweet if not always perfect.

Green grapes from Roy Rucker and Anthony’s vineyard are starting to sweeten up a more. The higher sugars can cause ambering that is a sign of higher sugar, but that means they should be eaten quicker too.

This week we have moved to a new crop of Duke blueberries grown by Jim Lott. He has a unique hobby, and strange as it may sound, you have birds to thank for the beautiful blueberries your are receiving today. Specifically, you can thank Jim’s falcons. In a unique and innovative “bird abatement program,” Jim has bred and trained falcons to scare away birds that would otherwise help themselves to his blueberries in Burbank, WA. Falconers bring the birds of prey out to the fields to patrol the skies and protect the crop, chasing away starlings, robins and finches. It is a project that takes a lot of time and dedication, what with the extensive training that each bird requires from birth. But, Jim says, it is worth it. Not only is he passionate about the bird abatement program, it is cost-effective, especially for high-value fruit crops. Jim’s birds have been leased out to other blueberry farmers, and have also been used to keep cherries safe from hungry birds. He says there has been a lot of interest from other orchards, and he has hopes that the bird abatement program could take off on its own and extend from blueberries and cherries to grapes – and beyond. We’re thankful for Jim’s creative hobby and these blueberries that have wonderful flavor and are protected by watchful eyes from above.

Health and Wellness
We all know that sitting around all day is bad, and that we should exercise to stay healthy. It is recommended that we exercise for 30 to 60 minutes five times per week, plus two to three weekly resistance training sessions, like weightlifting. That seems like plenty of exercise…right? A new study discussed in the Washington Post finds that our sedentary lifestyles are harmful for our health, even if you are meeting the recommended guidelines for exercise. The study, from the American College of Sports Medicine, is still very new and results are still being analyzed. However, it seems clear that no matter how much you exercise, sitting for prolonged periods of time can still harm your health. If you sit at a desk all day or drive long distances, you are probably at a higher risk of heart disease and diabetes. So what’s the solution? Based on the preliminary evidence, the way to counteract the negative effects of sitting still for long periods of time is simple: get up. Carol Ewing Garber, associate professor of movement science at Columbia University, recommends moving around every 30 to 60 minutes – “get up while you’re talking on the phone, just for a minute or two,” she recommends. Taking short breaks to move around and stretch out is good for your focus, too. So, get up, shake it out, and take a breather; it could be a powerful way to stay healthy.

Recipe
Baked Cherry Crisp
2 tablespoons plus 2 tsp sugar
1/4 teaspoon ground cinnamon
6 sheets phyllo dough, trimmed to 11 x 16 inches
1/4 cup extra-virgin olive oil
12 ounces (3 cups) sweet cherries, pitted

Preheat oven to 400 degrees. In a small bowl, combine 2 tablespoons sugar and the cinnamon. Lay 1 phyllo sheet on a baking tray (keep remaining pieces covered with a damp kitchen towel) and lightly brush entire surface with oil. Sprinkle with 1 teaspoon cinnamon sugar. Repeat with remaining phyllo sheets. Arrange cherries on top. Sprinkle with remaining sugar.
Bake until crisp and golden brown, 15 to 17 minutes. Cut into squares.
Courtesy of wholeliving.com

blueberries, apricots, grapes, cherries

2nd Fruit Delivery week of July 2, 2012

Rainier cherries green grapes blue berries white nectarines red plums black plums and a yellow and white peach. Delicious!!!

This week we focused on fruit that was just harvested and is great for a picnic. We wish all of you a safe and healthy 4th of July weekend.

Thank You and Enjoy!

Everett Myers,
Founder and President of FruitShare™

Storage and Ripening

All your fruit should be taken out of your box right away. The nectarines and plums can be placed on the counter and displayed in a fruit bowl as an edible decoration. When these fruits give to soft thumb pressure they are ready to enjoy.

You can place them in your refrigerator after they yield to thumb pressure to enjoy them over a longer period. Keep the blueberries, grapes and cherries in the coldest part of the refrigerator and wash them just before you eat them. These are delicate fruit with high sugar content which can promote mold growth when they are damp, so keep them dry until you’re ready to eat them. Condensation can easily form taking them home so dry them out with a paper towel if needed and trade out dry paper towel in the refrigerator if necessary. Organic fruit has no chemical fungicides and waxes on it so if a blemish develops cut it out and enjoy your fruit in a smoothie or freeze it in a zip-loc to enjoy when your favorite fruit is no longer in season.

What It Takes

Because they are so delicate, Rainier cherries often becomes bruised or soft on the tree if there is too much wind, rain or sun. This spring and early summer were perfect for growing organic cherries, with just the right kind of weather to produce, sweet, high-quality Rainiers. Spencer Farm, who provided the cherries, was founded almost 100 years ago. In 1912, the family emigrated from Nova Scotia and purchased the land where the family still farms. Even before organic food became popular, the workers at Spencer Farm were pioneering many of the techniques that are used in organic agriculture today. The long history of the farm shows in the quality of the Rainier cherries. They’re truly exceptional!

The blueberries are from our favorite blueberry farmer, Lou. At his farm in New Jersey, Lou and his wife, Liz, grow some of the best blueberries we’ve ever tasted. They are big, plump and very flavorful – you’ll notice the difference as soon as you eat just one! Lou and Liz’s farm is a busy hive of activity throughout the growing and harvesting season, and they don’t take the easy way out when it comes to farming. Organic growing practices require a lot of effort, and they like to be as hands-on as possible, which is why they have just a small team of workers. Lou and Liz truly have the best interests of their kids, employees and customers at heart. And we think that’s why they have some of the best blueberries around.

Ignacio “Nacho” Sanchez and his wife, Casamira, provided the plums and white nectarines in your box. There are two kinds of plum this week: Black Splendor and Santa Rosa reds. The white nectarines can be eaten when firm for a light,sweet flavor and no acid tang. For Nacho and Casamira, farming started as a hobby in 1989 when they bought their first 6-acre orchard in Cutler, California. They farmed in their spare time. But over the next four years, Nacho’s orchard expanded rapidly, and he made his passion for farming into his full-time job. When their twin girls were born in 1991, Nacho and Casamira named their orchard Twin Girls Farms; and when their third daughter arrived, Nacho named some varieties of peaches after her. Having converted to organic farming practices in 1999, Nacho uses beneficial insects and cover crops in place of conventional chemicals. He gets great satisfaction from the knowledge that no harmful chemicals can affect his family, his workers, or his customers.

The Sugarone green grapes are from Rucker Homestead. Roy Rucker has a long history of organic farming. He has been farming his land at Rucker Homestead in the Coachella Valley of California since 1955. All that experience truly shines in the high quality of the fruit. Besides his incredible grapes, Roy grows grapefruit, tangerines, oranges, blood oranges, lemons and tangleos. You can store your grapes in the coldest part of the refrigerator and they’ll stay fresh for 1-2 weeks – if you don’t eat them up first!

Health and Wellness

Rainier cherries, which were born of a cross between Bing and Van cherries, are healthy as well as sweet. With about 18-22% more sugar than the average Bing cherry, Rainiers make perfectly sweet desserts eaten fresh – and with only about 90 calories per cup, they are also a healthier option than most other after-dinner indulgences. Rainier cherries are also high in potassium and dietary fiber, as well as offering a good portion of your daily recommended amount of vitamin C.

While they are a great dessert, Rainier cherries can also be sliced and pitted then sprinkled over yogurt for a filling breakfast and a healthy start to the day.

Recipe

Plum Kuchen

6 3/4 ounces all-purpose flour (about 1 1/2 cups)
2/3 cup plus 2 tablespoons granulated sugar, divided
2 tablespoons brown sugar
1 teaspoon baking powder
3/8 teaspoon salt, divided
1/8 teaspoon ground cardamom
7 tablespoons butter, divided
1/2 cup fat-free milk
1/2 teaspoon vanilla extract
1 large egg
Cooking spray
1 1/2 pounds plums, quartered and pitted (try using both red and black plums for a mix of color!)
1 teaspoon grated lemon rind
1/4 teaspoon ground allspice

Preheat oven to 425°. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tablespoons granulated sugar, brown sugar, baking powder, 1/4 teaspoon salt, and cardamom in a medium bowl, stirring well with a whisk. Cut in 4 tablespoons butter with a pastry blender or two knives until mixture resembles coarse meal. Combine milk, vanilla, and egg in a bowl, stirring with a whisk. Add milk mixture to flour mixture, and stir until just combined. Spoon batter into a 9-inch round metal cake pan coated with cooking spray. Arrange plums in a circular pattern over batter. Combine remaining 2/3 cup granulated sugar, remaining 1/8 teaspoon salt, lemon rind, and allspice in a small bowl, stirring well. Place remaining 3 tablespoons butter in a microwave-safe bowl. Microwave at HIGH 30 seconds or until butter melts. Stir into sugar mixture. Sprinkle plums evenly with sugar mixture. Bake at 425° for 35 minutes or until browned and bubbling. Cool in pan 1 hour on a wire rack. Cut into wedges.

Courtesy of cookinglight.com

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