Welcome to the 4th Fruit Delivery of 2014; July 30 & 31
I am fortunate to work directly with so many fantastic fruit growers. Many are 3rd, 4th and even 5th generation growers who grew up on the farms they currently work and who have a direct connection with their customers. With my many visits to orchards I am always struck by each grower’s attention to detail. They give much thought and care to producing the best tasting organic fruit all the while maintaining their concern for the environment, their employees and their customers. These direct personal connections and the stories we share with you are intended to give you the greatest confidence and trust in where and how your fruit was grown.
Last week a voluntary recall of stone fruit was made by Wawona Packing Company based on a positive test for Listeria monocytogenes. I can assure you that FruitShare has not purchased any fruit from Wawona. They sell to large establishments like Whole Foods, Trader Joe’s, Costco, Walmart, Wegman’s, Kroger’s, Food 4 Less among others. Thankfully no one has become ill from their fruit and Wawona worked hard to get the word out and correct the issue with their customers.
Enjoy another delicious box. The summer fruit season is short.
To Your Health
Everett Myers, Founder of FruitShare™
In Your Box
Summer Bright nectarines
Dapple Dandy pluots
Coming soon: Colorado peaches
Storage and Ripening
Keep all of the fruit in your refrigerator except for your nectarines. The nectarines will be ready to eat when the flesh gives to gentle thumb pressure. Keep the grapes and blueberries in the coldest part of the refrigerator. Only wash your grapes and blueberries just before eating them, as moisture can lead to mold due to the high sugar content in these grapes and blueberries. Blueberries can be easily poured into a zip lock bag and frozen. After fruit is frozen, we like to use it in smoothies, no sugar necessary because they are so sweet on their own. Remember to check your fruit bowl every day and enjoy what is ready. Placing any of the fruit in the refrigerator will give you more days to enjoy it, but don’t forget about it – you want to enjoy each piece at its prime. Pluots many people like crispier if this is the case for you put them in the refrigerator right away. The Valencia oranges will keep best in the fridge too.
What It Takes
Three Sisters Farm, owned by Joe and Johnni Soghomonian, is famous for their champagne grapes. Located near Fresno, CA, they use beneficial grasses and flowers – especially poppies – as cover crops, making their vineyard exceptionally beautiful. Three Sisters has been certified organic since 1981, but even before Joe and Johnni began farming, Joe’s parents owned the farm. Some of the vines are over 80 years old and are still producing champagne grapes! You might be wondering, what exactly is a champagne grape? Believe it or not, champagne grapes are not used to make champagne. Those grapes only come from the Champagne region of France, whereas champagne grapes come from all over. Champagne grapes are technically called Black Corinth grapes, and they are tiny, seedless grapes – smaller than your pinkie fingernail – they are one of the oldest cultivated foods in the world! When dried, champagne grapes are called Zante currants. They are perfect for snacking, and they have less crunch than other table grapes. Because they are so small, some people even eat the stems and all! The tiny, dark red grapes also make for beautiful edible centerpieces, but eat them quickly because they don’t last long outside of refrigeration. Joe and Johnni also grew these delicious Flame grapes, Enjoy.
Your blueberries were grown by 5th generation farmer Angelica Hayton. She began selling the berries in a little stand at the end of her driveway when she was in 5th grade. In 2001, when she was old enough to drive, she started bringing berries to Pike Place Market and soon more farmers markets followed. As each preceding generation passes the farm to the next, so too passes the responsibility of continuing sustainability, adaptation, and tradition. Growing foods organically has been a passion for her. It was important to Angelica that Hayton Farms supply the markets with the best possible product, and for them that means organic produce.
When I first visited Rob’s orchard and packing shed near Wenatchee, WA 5 years ago I was impressed with how great attention to detail was in every aspect of the orchard. Instead of picking stone fruit into bins like many large orchards do. Rob came up with the idea of hand picking directly into 2-gallon pails. The pails are then stacked in bins and moved to the packing line where the fruit is packed directly from the pail into the boxes. Rob discovered he could harvest the stone fruit closer to the thumb pressure give point and get us sweeter juicier nectarines. Rob keeps trying new things in the orchard and his packing shed every year to get us the most delicious fruit nature will provide. You can enjoy his nectarines with confidence knowing that Rob’s family has been in the agricultural business since 1921, with Rob representing the third generation of orchardists.
The Valencia oranges this week again come from John at Sespe Creek. The Valencia oranges are super juicy and with their sweet-tart flavor, they are perfect for squeezing a glass of fresh orange juice. One orange sliced in half and squeezed will typically fill a 4 to 8 oz glass. They also make a great snack, but can be difficult to peel, so your best bet is to slice Valencia’s into wedges. We recommend storing the oranges in the refrigerator so the skin does not dry out, but it’s okay to leave them on the counter if you prefer your citrus at room temperature. Valencia oranges are at their peak in the summer unlike most citrus. They’re fresh juice is refreshing a great treat in salad dressing, summer barbeques and spritzer drinks
Health and Wellness
Did you know that 1 in 3 people will develop cancer in their lifetime? That’s a big number. But did you know that there is an emerging movement to tackle cancer simply by eating the right kinds of foods? The idea is to “starve cancer” by eating healthy, flavorful foods that work against a process called angiogenesis, which is the way microscopic cancers gain blood supply. By eating to starve cancer, you can help prevent cancers from beginning to grow in your body. Some of the fruits that do work to stave off cancer include: apples; blueberries; cherries; cranberries; grapefruit; nectarines; oranges; peaches; and grapes; to name a few. Read more at www.eattodefeat.org.
Summer Peach Pie Crumble (of course you can substitute nectarines, pluots and even blueberries here too)
1/4 cup rolled oats (25g)
1/2 tsp cinnamon
1/8 tsp plus 1/16 tsp salt
1/4 tsp baking soda
2 tbsp sugar or agave
2 1/2 tbsp coconut flour
6 loosely-packed cups sliced peaches
Optional: 3 tbsp oil or melted butter spread
1 1/2 tsp pure vanilla extract
Preheat oven to 380 F and grease an 8×8 pan. Combine all dry ingredients in a bowl, and stir very well. Put peaches in a separate large bowl, add the vanilla extract and optional fat source, and stir to coat. Now evenly disperse the crumble on top of the peaches, and stir until it’s as evenly coated as possible. Pour into the pan, and cook 50-60 minutes, opening the oven after 30 minutes to turn the peaches (so all sides cook evenly).
Courtesy of chocolatecoveredkatie.com/
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