Welcome to the 5th Fruit Delivery of 2014; Aug 13 & 14
We’ve all heard that obesity in the U.S. is at an all-time high and increasing, especially in children. Experts agree that we eat too much sugar, which is contributing to this phenomenon. So, if we’re eating too much sugar, does that mean that we need to be concerned about the sugar in fruit? An article in the New York Times explains that “sugar consumed in fruit is not linked to any adverse health effects, no matter how much you eat.” In fact, the article continues, “increased fruit consumption is tied to lower body weight and a lower risk of obesity-associated diseases.”
Why is that? It all comes down to fiber. Because sugars are contained within fruit cells, “it takes time for the digestive tract to break down those cells. The sugars therefore enter the bloodstream slowly, giving the liver more time to metabolize them.” That means your blood sugar doesn’t spike, and your body works to break down fruit slowly, so that you feel satisfied, longer. Need proof? “Unlike processed foods, which are usually digested in the first few feet of our intestines, fiber-rich fruit breaks down more slowly so it travels far longer through the digestive tract, triggering the satiety hormones that tend to cluster further down the small intestines,” according to Dr. David Ludwig, the director of the New Balance Foundation Obesity Prevention Center at Boston Children’s Hospital.
Paste this link into your browser to read the full article and find out more about why eating fruit is truly one of the best things you can eat for a healthy diet, healthy weight and healthy life! http://mobile.nytimes.com/blogs/well/2013/07/31/making-the-case-for-eating-fruit/?hpw=&
To Your Health!
Everett Myers, Founder of FruitShare™
In Your Box
Thompson green grapes and or Flame red grapes
Dapple Dandy, Flavor Queen and Flavor Grenade pluots
Storage and Ripening
Store your grapes in the coldest part of the refrigerator. Only wash them right before you eat them, as moisture can contribute to molding. If the grapes arrive damp take them out of their package and dry them off with a paper towel and then put them back in their bag and refrigerate. Keep your peaches out on the counter at room temperature until they give to gentle thumb pressure. Watch carefully, some might be ready to eat right out of the box. Once they give to thumb pressure you can refrigerate them too, which lets you enjoy them over a longer period of time. Keep your pluots in the refrigerator for a crisp, cool treat on warm summer days. Your Valencia oranges can be kept in the refrigerator and enjoyed sliced as a cross section and squeezed into a glass fiber and all . . . refreshing.
What It Takes
What is a pluot? The pluot is a fruit that has revolutionized the plum world. It was developed by the famous plant breeder Floyd Zaiger of Modesto, CA. Floyd crossed plums with apricots to come up with the great tasting and beautiful pluot. The pluot is made up of 70-75% plum and 25-30% apricot. Over the years many different variations of the pluot have been grown. Some of our favorite 3 varieties are in your box today. They are called called Dapple Dandy, Flavor Queen and Flavor Grenade. The Flavor Queens are yellow-green pluots and are a bit more unusual than their red or purple relatives. When ripe, it should be very juicy, with golden flesh. Part of the reason this variety is hard to find is that it has delicate skin. Don’t be deceived by this cosmetic damage, fruit with a few brown scuffs will taste great! The Dapple Dandy are the most common with their dappled skin and the Flavor Grenade have a fun green, yellow and reddish blush that make for superb eating too. We like them all. What are your favorites?
The pluots are from Cecelia at Wild River. Located on the banks of the Yuba River in California, exceptional fruit has been grown at Wild River since 1979. In 1991, they transitioned to organic growing practices. At Wild River, they say their success stems from the water, which comes from the melted Sierra Nevada snowpack and is clean, high-quality irrigation for the orchards.
The Thompson green and Flames grapes this week are from Three Sisters Farm, owned by Joe and Johnni. 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! Joe and Johnni grew the specialty Champagne grapes that you may have enjoyed in your box over the previous 2 weeks.
Yellow Peaches are from Mike Van Pelt and Jim Morford in Washington State. They have nearly 180 acres of apples, pears, peaches and nectarines. They converted to organic farming about 10 years ago and continue to produce amazing fruit to this day. Part of their secret is training their employees in careful handling and packaging practices. They are experienced farmers, who provide knowledge to the seasonal employees by sharing their expertise. With the benefit of that skill, Mike and Jim consistently provide fruit that is healthy, flavorful and totally delicious. Be ready to eat these right away. They give to thumb pressure quickly showing just how they are picked at their peak of flavor.
We also got a small batch of the first Colorado peaches to come off the trees this week. We were lucky enough to get a few of these in your box as well. Look for more Colorado peaches as more and more of them come off the trees over the next 2-4 weeks.
Health and Wellness
August can be a busy time as summer comes to an end and we get ready to go back to school. Keep yourself stress-free during this busy time by remembering to take time to enjoy the end of summer. Take a walk with your family or enjoy a sweet pluot outside after dinner. Making sure to set aside time for yourself and your family will ensure that even during this busy time, you’ll keep your stress levels down and even enjoy the rest of summer!
Summer Peach Pie Crumble (of course you can substitute nectarines and pluots 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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