10th Fruit Delivery: October 23, 24, & 25, 2012

Have you ever tried cutting out a lot of food items out of your diet?  Last week my wife, Ann, and I over the course of several days got our diet down to just apples, pears, vegetables and water.  I craved some sugary treats and crunchy chips at first but then I found replacing these cravings with a sweet Honeycrisp apple or a juicy Concorde pear more than satisfied these cravings and gave me more consistent energy throughout the day.  Since it is peak of apple and pear season I’m sticking with my handy fruit snacks to maintain a healthy blood sugar throughout the day.  If you’re interested in the specifics of this cleanse let me know.    

Everett Myers, Founder and President of FruitShare™


What’s in your box?

Honeycrisp apple

Hass avocados

Bosc pears

D’Anjou pears

Concorde pears

Storage and Ripening
Your pears and avocados will need between 2-5 days on the counter to give to thumb pressure by the stem and then enjoy them. Concorde pears will usually turn yellow as a sign of being ready to eat, but the test at the neck is the most important indicator of ripeness. To speed up their ripening process you can place some in a paper bag with a banana, but remember to check them every day. The banana gives off ethylene gas that ripens fruit faster. The Bosc and D’Anjou pears ripen differently so be sure to check their descriptions and ripening below. Keep your Honeycrisp apples in the coldest part of your refrigerator. They are ready to eat right away. They will stay freshest when stored as cold as 34 degrees F. You can always place your pears in the refrigerator to slow down the ripening process and enjoy over a longer period of time.

What It Takes
You have three varieties of pears this week: Bosc, D’Anjou and Concorde. Like many of our organic growers, the Stennes family farm in Washington’s Cascade Mountains is a family affair. The farm began in 1894, when the Stennes family emmigrated from Norway and planted apple trees on their homestead. Now, Keith is joined by his twin sons, Mark and Kevin to make up the third and fourth generations of Stennes farmers. They have grown the orchard to include not just apples, but also cherries, pluots, plums, and of course, pears. We love their pears and go back for more every year.  They have a beautiful orchard east of the Cascades and close to the Columbia River that also produced your sweet and crispy Honeycrisp apples.

Concorde pears are known for their sweetness and juiciness, as well as their tall, beautiful shape. It has yellow-green skin, and can be eaten while crisp – it will still be sweet and delicious! Concorde pears are perfectly suited for slicing on a cheese plate or into a fresh salad because they don’t turn brown when sliced like most pears.  They are one of my favorites of all the pears for their sweet flavor and smooth creamy consistency.  D’anjou pears are a popular variety that are easily recognized by their egg-shaped appearance. These pears skin will stay green and not change color as they ripen, so don’t wait around for them to change – remember to “check the neck” to gauge their ripeness; when they give to soft pressure at the stem end, they are ready to eat. D’Anjou pears are great for most recipes, because they are juicy and fresh tasting. They can be used for baking, grilling or poaching, and they are great sliced in salads. Bosc pears are a distinctive variety with a crunchy-yet-tender flesh and sweet, spiced flavor. Don’t be deterred by their brown skin: the flesh is firm and spicier than other varieties. Bosc pears are more flavorful earlier in the ripening process. Enjoy their complex, sweet flavor before they have fully softened. When you test your Bosc pears to check their ripeness, keep in mind that their flesh is denser than other varieties. This means that when you “check the neck,” it will not give as much to pressure. Don’t wait around for these pears to get super soft; they’re ready to enjoy while they’re still nice and firm! Because of this firm flesh, Bosc pears are great for baking, broiling and poaching. Their strong flavor is also less likely to be overwhelmed by spices such as cinnamon or nutmeg.  If you like a crunchy pear this is the one for you.

We continue to get our delicious avocados from Will and Billy.  They just get better and better.  They are hoping to have them all the way into December this year.  I couldn’t be more pleased.

Health and Wellness
Recently I read the book “THE POWER OF HABIT WHY WE DO WHAT WE DO IN LIFE AND BUSINESS” by Charles Duhigg.  It is a good read.  The book addresses how you create the habits you want through cues and rewards, but what are the right cues and rewards for each of us?  Duhigg says, “The reason why cues and rewards are so important is because over time, people begin craving the reward whenever they see the cue, and that craving makes a habit occur automatically.” Relate this to your eating or exercise or lack of exercise routine.  What can you do to create healthy cues that have you craving weight loss.  Duhigg says, you have to target a particularly significant behavior he calls a “keystone habit.”  “If you can change a keystone habit, you unlock all these other patterns in someone’s life or in an organization”.  It turns out the “Keystone Habit” for weight loss is as simple as keeping a daily food log.  Start writing down everything you eat in a day at least 1 time each week.  Give it a try and watch the patterns that develop.  I’ll guarantee elite athletes are doing these logs and more to stay focused, on task and on their way to reaching their goals. Personally I try to block out all of the advertising and point of purchase items at grocery stores and gas stations that try to trigger cues to buy junk food.  How about sticking with FruitShare and “Craving Fruit”?


Pear, Greens, Parmesan and Walnut Salad
1 tablespoon Dijon mustard
1 tablespoon dry Sherry
1 tablespoon red wine vinegar
1/4 cup extra-virgin olive oil
8 cups of mixed baby greens or spinach (about 4 ounces)
1 cup fresh Parmesan shavings (about 2 ounces)
1 large firm Bosc pear, peeled, halved, cored, cut crosswise into thin slices (about 8 ounces)
1/3 cup walnuts, toasted (about 1 1/2 ounces)
1 shallot, peeled, thinly sliced

Whisk mustard, Sherry, and red wine vinegar in medium bowl to blend. Gradually add oil, whisking until well blended. Season dressing with salt and pepper.
Toss greens, Parmesan, pear, walnuts, and shallot in large bowl to combine. Toss with enough dressing to coat. Divide among plates and serve.
Courtesy of bonappetit.com


About Angelic Organics


Posted on October 22, 2012, in Uncategorized. Bookmark the permalink. Leave a comment.

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