3rd Fruit Delivery; week of July 15, 2013

I hope you had a terrific 4th of July holiday.  The summer fruit continues to be delicious. This really is one of my favorite times of the year with all the fantastic summer fruit and of course sunny summer days to get out and exercise.

Kindest Regards,

Everett Myers, Founder of FruitShare™

 

In Your Box:

Duke blueberries

Flame grapes

Honey Blaze yellow nectarines

Flavor Crest yellow peaches

Summer Splendor Apricot

Hass Avocados

Storage and Ripening

Store your blueberries along with the grapes in the coldest part of the refrigerator. Only wash them right before you eat them, as moisture can contribute to molding. If the blueberries and grapes arrive damp take them out of their package and dry them off with a paper towel and then put them back in their contain or bag and refrigerate.  Keep your nectarines, peaches and apricots out on the counter at room temperature until they give to gentle thumb pressure.  The apricots are likely ready to eat right away and you can refrigerate them to enjoy them long. Once the peaches and nectarines give you thumb pressure you can refrigerate them too this lets you enjoy them over a longer period of time.
What It Takes

Three Sisters Farm, owned by Joe and Johnni Soghomonian, is famous for their champagne grapes, but we love their Flame grapes too. 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 grapes!  We love their Flame grape.  They are always sweet.  This is because they grow them for flavor and leave them on the vine longer.  The higher sugar content can affect how long they keep, so make sure to eat them up quickly.

 

Andy Arnold farms organically for several reasons, but one of the most important is to reduce the impact on the natural ecosystems surrounding the farm in southeastern Washington State. The farm borders the wild and scenic Hanford Reach National Monument, 300 square miles of wildlife-rich desert surrounding the last free-flowing section of the Columbia River inside the US. With the natural beauty of the desert grasslands literally right next door, it is understandable that the Arnold family is exceptionally sensitive to the impact of their farm on the natural environment.  We know you’ll love their fresh apricot and supporting their commitment to taking care of the environment.

 

Mike Naylor grew the nectarines and peaches in your box this week. Mike has been farming organically since 1990. He converted the farm to organic practices after inheriting the orchard from his father because he was concerned about the negative effects of pesticides and synthetic fertilizers on workers and in the water. Since switching to organic farming, Mike has seen a healthier farm and more flavorful fruit. We think you’ll taste the difference!  Another great thing about Mike’s place is he now rents out a place for people to stay if they want to visit his farm.  If you ever have interest in seeing how Mike make it happen.  Let me know and we can set up a visit.

 

Blueberries are again 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 we’ve ever tasted.

 

The avocados are a fantastic condiment on a sandwich, cut up in a summer salad, or mashed up

Health and Wellness

Tip #1 move your body aerobically at last 5-6 time a week.  I like to take a morning run.  Just 20 to 30 minutes at a fast pace gets you off to a great start to your day.  Tip #2 Instead of falling prey to the cookies, bars and other sweet and sugary snacks, reach for a different kind of sweetness: fresh fruit! When going to a potluck, always volunteer to bring fresh fruit or fruit salad so you’ll be sure to have a healthy, delicious option to snack on all afternoon while still staying healthy. An added benefit is that fruit helps you stay hydrated in the heat!

 

Recipe

Ingredients
3 firm-ripe peaches or nectarines, halved and pitted
3 firm-ripe apricots, halved and pitted
2 tablespoons unsalted butter, melted
1 vanilla bean, halved lengthwise and cut into 1-inch pieces
6 tablespoons granulated sugar
2 tablespoons light brown sugar
1/2 cup good quality amaretto
Creme fraiche, for serving
Directions
Preheat grill to medium-high heat.

Lightly brush the cut sides of the peaches and apricots with melted butter.  Place the fruit, cut sides down, onto the hot grill and cook until the fruit is slightly charred, 4 to 6 minutes.  While the fruit is grilling, combine the vanilla bean, sugar, and light brown sugar in a mortar and pestle and pound until the vanilla beans are slightly broken up and the sugar is fragrant.  When the fruit is slightly charred on the cut sides, transfer to a baking dish, cut sides up.  Sprinkle the vanilla-sugar evenly over the fruit, then drizzle with half of the amaretto.  Drizzle the remaining butter over the fruit, then transfer to the oven and bake until the fruit is tender and bubbly, 10 to 15 minutes.  Carefully transfer the fruit to a serving dish or bowls, with each person getting 1 peach half and 1 apricot half. Drizzle the juices and the remaining amaretto over each serving and top with a dollop of the creme fraiche. Serve immediately. Courtesy of Food Network.

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