Welcome to the 2nd Fruit Delivery of 2014 Extended Season; Nov 19, 20, 21 & 22
Enjoy this mixed apple, pear, cranberry and pomegranate box over the Thanksgiving Holiday. If you would like more fresh cranberries before Thanksgiving, be sure to order our straight boxes of cranberries that include 6 pints or 12 pints.
If you are looking for the perfect gift this holiday, we will pack and deliver it for you anywhere in the lower 48 states! Our awesome customers love to use FruitShare for client gifting, saying thank you, get well, thinking of you, you rock, good luck . . . Whatever the occasion, delicious organic fruit is about sharing your joy and gratitude . . . “Healthy People Healthy Planet”.
Thanks for your support of organic orchards.
Everett Myers, Founder and President of FruitShare™
In Your Box
Yoinashi asian pears and Concorde pears
Honeycrisp, Sweet Orin, and Braeburn apples
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 and cranberries 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. Pomegranates can be left on the counter but the skin will dry out if left to long. You can keep them in your refrigerator to enjoy over a longer period of time.
What It Takes
Ignacio “Nacho” Sanchez and his wife, Casamira, provided the pomegranates in your box. For Nacho and Casamira, farming started as a side business in 1989 when they bought their first 6-acre orchard in Cutler, California. But over the next four years, Nacho’s orchard expanded rapidly, and he made his passion for farming into his full-time job. When their twin girls were born in 1991, Nacho and Casamira named their orchard Twin Girls Farms; and when their third daughter arrived, Nacho named some varieties of peaches after her. Having converted to organic farming practices in 1999, Nacho uses beneficial insects and cover crops in place of conventional chemicals. He gets great satisfaction from the knowledge that no harmful chemicals can affect his family, his workers, his customers and our environment.
Here I include “the art of eating a pomegranate”. Wear an old shirt. Stay away from anything white and put on some glasses. Score the outside of the skin with a knife length wise and break it apart. This is when you run the risk of tiny red seeds staining your clothes or rolling around the floor to be stepped on later. Now pull the white membranes away and expose a cluster of red berries. Eat directly from the fruit or be more polite and pick the berries into a bowl to consume later. Do not eat the white membrane/peel only eat the berries. It’s a riot to sit around the kitchen table at our house and eat this wonderful fruit. It comes and goes each year before you know it so give thanks. I know these aren’t the prettiest pomegranates due to limbs rubbing the skin and scaring the outer fruit–but this does not affect the inside. Here is a new word you add to your lexicon: Arils – this is the name of the red edible seeds that you eat in a pomegranate. Note: These are one of the fruits highest in antioxidants. Enjoy guilt free.
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. 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 pears (Yoinashi variety and Concorde pears and Honeycrisp 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 pears. 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. Concordes are known for their sweetness and juiciness, as well as their tall, beautiful shape. The yellow-green skin, and can be eaten while crisp, making them a unique variety because you don’t need to wait for them to soften! I prefer then when they give to slight pressure. They are at their juiciest and sweetest at this time. 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.
Health and Wellness
We wish you a good Thanksgiving. Remember to keep your body healthy during the stress of travel and colder days. Get plenty of fresh fruits and vegetables to replenish your body’s stores of essential vitamins and minerals. Some nutrients are drained more quickly when you are under stress, so eating healthy is especially important. Exercise is also a great way to combat stress. Physical activity relieves stress and aggression, plus releases endorphins into your system, which gives the feeling of happiness – the feeling some people call a “runner’s high.”
Did you know that cranberries and pomegranates are a superfood? They are chock-full of antioxidants, vitamin C and fiber and they only have about 45 calories in a cup. According to WebMD, “cranberries outrank nearly every fruit and vegetable–including strawberries, spinach, broccoli, red grapes, apples, raspberries, and cherries.” In fact, cranberries outrank all other fruits and veggies except for blueberries in terms of antioxidant content! It’s just another great reason (other than the delicious flavor, of course!) to enjoy plenty of cranberries this fall. They’ll help you stay healthy all through the holidays!
Sugarless Cranberry Sauce
2 bags of fresh cranberries (they are usually 12 ounce bags)
¾ cup pineapple juice or orange juice (I recommend pineapple!)
½ cup of applesauce (no sugar added)
½ cup of water
juice and zest of one orange
3-4 Tablespoons of honey or to taste (optional)
Put cranberries, pineapple juice, applesauce and water in a sauce pan and and bring to a boil. Keep on medium heat, stirring constantly until the cranberries start to explode (about 10-15 minutes). Reduce to a simmer and pour the juice and zest over the cranberry mixture. Simmer 10-15 minutes and remove from heat. Cool completely and store in fridge at least 4 hours but preferably overnight before serving.
NOTE: This is not as sweet as store versions! Taste at the end of cooking. It is naturally sweet from the fruit juice and applesauce but you can add more honey or stevia to taste if needed.
Courtesy of wellnessmama.com
Recipe #2 Apple Pomegranate Kale Salad with Lemon Vinaigrette (a perfect early winter salad enjoy!)
Ingredients: 2 tablespoons champagne vinegar, 2 tablespoons fresh lemon juice, 1 tablespoon honey, 1 small shallot, minced, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/4 cup extra virgin olive oil, 1 pound lacinato kale, washed and dried, 1 honeycrisp or similar apple, thinly sliced, 1 cup pomegranate arils, 1/4 cup feta cheese, 1 small shallot, thinly sliced
Instructions: In a medium bowl or cup, whisk together the champagne vinegar, lemon juice, honey, shallot, salt, and pepper. Slowly drizzle the olive oil into the mixture while whisking to emulsify. Set aside. Remove the rib of each piece of kale. Cut the kale into thin strips, 1/4″ wide. Using your hands, squeeze the strips tightly to bruise. Pour the dressing over the kale and toss to coat. Allow to sit for at least 10 minutes before topping. When the kale has marinated, add in the apple slices, pomegranate arils, feta, and shallot. Toss to combine and serve immediately. Courtesy of The Art of Simple