Welcome to the 1st Fruit Delivery of 2014 Extended Season; Nov 5, 6, 7 & 8
It looks like November is setting up for a beautiful variety of apples, pears, citrus and even cranberries again this year. The weather has been better this year for our apple and pear growers as well as the cranberry bogs. Enjoy this mixed apple and pear box and look forward to some cranberries mixed in before Thanksgiving. Soon thereafter you’ll see the first of the Rio Star grapefruit, stem and leaf clementines and other delicious citrus that appear throughout the winter season.
Also if you are looking for the perfect gift we can pack up organic fruit boxes and deliver them anywhere for you over the Holidays.
Thanks for your support of organic orchards.
Everett Myers, Founder and President of FruitShare™
In Your Box
Yoinashi asian pears
Honeycrisp, Ambrosia, Sweet Orin, Braeburn, Fuji apples
D’Anjou, and Concorde pears
Storage and Ripening
Yoinashi asian pears are ready to eat right out of the box or you can leave them in the refrigerator like an apple and enjoy over a couple weeks. Your pears will need between 4-7 days on the counter/fruit bowl to give to thumb pressure by the stem. To speed up their ripening process you can place some in a paper bag with a banana, but remember to “check the neck” every day. The banana gives off ethylene gas that ripens fruit faster. You can always place your pears in the refrigerator to slow down the ripening process and enjoy over a longer period of time. Keep your apples in the coldest part of your refrigerator. They are ready to eat right away. They will stay crispiest when stored as cold as 34 degrees F.
What It Takes
The Stewart brothers provided Sweet Orin and Braeburn apples in your box today. Sweet Orin is a yellow apple variety developed in Japan where it is considered a special delicacy. It is customary in Japan to slice and share these apples with family and friends following meals on special occasions. These apples along with Honeycrisp are favorites of our customers. Many describe the taste of Sweet Orin as sweet fresh and a bit of heaven. Make sure to slice these up and share with special people in your life. The Stewarts orchard is situated near Hood River, Oregon and is one of the most beautiful orchards you’ll ever see. With Mount Hood as a backdrop and the Columbia River flowing just below the orchard they know what it means to protect the environment. Ronny and Jimmy have been working on the family farm near Hood River since they were children. But there wouldn’t have ever been a family farm if their parents, Ron and Cheryl, hadn’t 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. His knowledge about organics and farming were passed down to Ronny and Jimmy, who took over the farm in 2003. Since then, the brothers have expanded the farm to include many varieties of pears, apples and more. They have found that one of the best things to do is create a natural loop in the production process. They do this by composting cast-off fruit and peels, then using the composted material to keep the soil rich and fertile. It’s a sustainable way to reduce waste and keep the farm running properly so they can continue growing outstanding fruit. Enjoy all three varieties of apples as snacks, in baking or even on salads. They go great with spinach, walnuts and a balsamic dressing.
This week’s Asian (Yoinashi variety), D’Anjou and Concorde pears, as well as, the Honeycrisp, Fuji and Ambrosia apples are from the Stennes family. 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. This week they’ve provided some great pears. Concordes are known for their sweetness and juiciness, as well as their tall, beautiful shape. It has green skin and sometimes a hint of yellow, 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. I still prefer them most when they are soft at the neck. D’Anjou pears are a popular variety that are easily recognized by their egg-shaped appearance. These pears skin will 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, 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. Yoinashi asian pears in my opinion are what an asian pear is supposed to be. My daughter when she first tried one several years ago said, “it tastes like a juice box”. You get the crisp of an apple and the sweet juice, of well, a juice box. In some parts of Asia they are greatly appreciated as a symbol of beauty, longevity and wisdom. We got as much of this limited crop for you as we could and hope you will appreciate this gift.
Health and Wellness
Several recent studies are proving what we should already know. Exercising is good for the brain not just your body. Recent research presented at the Canadian Cardiovascular Congress show the brain-boosting effects of just four months of exercise. “It’s reassuring to know that you can at least partially prevent that [cognitive] decline by exercising and losing weight,” study researcher Dr. Martin Juneau, director of prevention of the Montreal Heart Institute, said in a statement. The study included overweight and sedentary adults with an average age of 49. They underwent twice-weekly sessions of intense interval training for four weeks, which included circuit weights and exercise bikes, before and after which they underwent tests of their cognitive functioning, cardiac output, body composition and exercise tolerance and capacity. By the end of the study, the researchers found that not only were the participants’ body measurements all improved. They also did better on the tests of cognitive functioning. “At least 150 minutes of moderate-to-vigorous physical activity per week can make a huge difference to manage risk factors for heart disease and stroke,” Dr. Beth Abramson, spokesperson for the Heart and Stroke Foundation, said in a statement. There are many benefits of exercise. We know it can make us feel better. These studies suggest it can make us think better as well. Courtesy of huffingtonpost.com
Rustic Pear & Apple Galette
2 cups white flour
3/4 teaspoon salt
1 tablespoon white sugar
14 tablespoons unsalted butter
1/3-1/2 cup ice water
2 large apples, peeled and cored
3-4 red pears, peeled and cored
Juice of 1 lemon
1/3 cup dark brown sugar
1 tablespoon flour
1 teaspoon fresh cinnamon
1 teaspoon fresh coriander
1/2 teaspoon fresh nutmeg
1/2 teaspoon ginger
2 tablespoons butter
2 tablespoons cinnamon sugar
Heat the oven to 425ºF. Pulse the flour, salt, sugar and butter in a food processor until crumbly. Slowly add the ice water just until it comes together in a dough. Wrap in plastic wrap and refrigerate while you prepare the fruit. Thinly slice the apples and pears and toss with the lemon juice, brown sugar, flour and spices. Take the dough out of the fridge and gently pat onto a lightly greased large round pizza pan, or rectangular baking sheet. This is rustic pastry – don’t worry too much about the look of it! Lay the fruit out in overlapping circles or rows, then fold the pastry up around the edges. Dot with butter and sprinkle with cinnamon sugar. Bake for about 50 minutes or until browned and crispy on the bottom. Cool to room temperature and serve with cinnamon whipped cream or caramel sauce.
Courtesy of thekitchn.com