8th Fruit Delivery September 24, 25 & 26, 2013

 In Fruit News

For many, once they’ve had a Honeycrisp apple they crave them year round.  We take pre-orders for Honeycrisp months ahead of harvest for those who don’t want to miss out.  We work hard throughout the year to get you as many of these sweet crunchy orbs as we can.  Apples and pears are some of the ultimate snack foods.  They’re super portable and no wrapper necessary.  I like to eat them whole but for our kids we slice them up and put them in containers for snacking on the bus and during school.  They are sweet, satisfying, and as good a snack for you as you can find.  You know what they say, “an apple a day…”

To Your Health,

Everett Myers, Founder and President of FruitShare™

In Your Box

Honeycrisp apples

Bartlett pears

Red Bartlett pears

Kosui Asian pears

yellow nectarines

 

Storage and Ripening

Keep your Bartlett pears and nectarines out on the counter at room temperature until they give to gentle thumb pressure. Once they give to thumb pressure you can refrigerate them too, which lets you enjoy them over a longer period of time. Remember to “check the neck” of your pears to test for ripeness. Keep the apples and asian pears in the crisper drawer of the refrigerator to keep them fresh for several weeks.
What It Takes

Honeycrisp Apples have arrived! These premium apples are from Paul’s family orchard on the banks of the upper Columbia River in north-central Washington. The orchard has been in the family for 4 generations – that’s 99 years of family farming knowledge, and it shows in the quality of this fruit. The orchard has been certified organic since 1990, but before that, Paul’s father used integrated pest management along with low-impact pesticide use. When asked why Paul has an interest in organic farming, he replies that he wants to keep himself and his family safe from dangerous chemicals. In short, he is very passionate about the organic style of farming. And his experience has had a ripple-effect around his farm; soon after Paul converted to organic, other small family farmers who had embraced the eco-philosophy joined in and converted to organic, too. These Honeycrisp apples are incredible. You’ll love the flavor, texture and juiciness! My son even eats the core he says they are sweetest in the center.  See for yourself.
This week also brings two varieties of Bartlett pears, along with Kosui Asian pears. Green Bartlett pears are the classic pear with yellow-green skin and sweet, juicy flesh. Your Red Bartlett pears also have the classic pear shape, but have red skin. The flavor is a bit sweeter and brighter than their green counterparts. Remember to “Check the Neck,” which means that when the neck near the stem gives to thumb pressure these pears are ready to eat. The Asian pears have a rounder shape and are very juicy, which makes them great for a fresh, sweet snack. Kids have said that eating one of these pears is like eating a juice box! All of these pears are from Ronny and Jimmy, who have been working on their family farm since they were kids. It all started when their parents, Ron and Cheryl, decided to sell their dry-cleaning business and start an organic fruit farm. For many years, Ron was the only organic farmer on the National Commission for Small Farms. In 2003, Ronny and Jimmy took over and expanded the farm to include many varieties of pears, apples and other fruit. They say that the trick to great fruit is creating a natural loop in the production process by composting cast-off fruit and peels, which is a sustainable way to keep the soil rich and fertile – and the final product tastes great!
We continue to get rave customer reviews about the nectarines 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! Enjoy these nectarines as they’re likely some of the last of the season.
Health and Wellness

We all know that eating fruit is good for us. So, drinking fruit juice should be just as good, right? Wrong. Three major health studies have shown recently that eating certain types of fruit – apples, for example – significantly lowers your risk of Type 2 diabetes. However, drinking fruit juice actually increases your risk for this disease. Why is that? It has to do with sugar and fiber. Fruit has a lot of sugar in it (clearly, since it’s so sweet!). In whole fruit, this sugar is tied up with fiber, so your body has to digest it slowly. This prevents your blood sugar from spiking, and also helps you feel full longer. With fruit juice, all of the fiber is stripped away, leaving the sugar behind to make your blood sugar spike and crash, which is unhealthy. Stick to eating fresh, whole fruit and you’ll reap the benefits of all the vitamins, minerals and nutrients, while also helping your blood sugar stay steady and level. It’s just one more reason that we love fruit so much!
Recipe

Pear and Blue Cheese Flatbread

2 teaspoons extra-virgin olive oil

3 cups thinly sliced onions

20 ounces prepared whole-wheat pizza dough

1/3 cup chopped walnuts

2 teaspoons balsamic vinegar

2 teaspoons chopped fresh sage

Freshly ground pepper, to taste

2 ripe but firm pears, sliced

1/2 cup finely crumbled blue cheese
Place oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until starting to brown, about 6 minutes. Reduce heat to low, cover and cook, stirring occasionally, until very soft and golden, 5 to 8 minutes more. Meanwhile, roll out dough on a lightly floured surface to the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes. Toast walnuts in a small dry skillet over medium-low heat, stirring, until lightly browned and fragrant, 2 to 3 minutes. Stir vinegar, sage and pepper into the onions. Spread on the crust and top with pears, walnuts and cheese. Bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes. Slice and serve.

Courtesy of eatingwell.com

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