Welcome to the 2nd Fruit Delivery of 2015

 In Fruit News

This week’s box is truly an “antioxidant booster,” because of all the superfoods inside! A superfood contains antioxidants, which help fight free radicals – cells that can cause diseases like cancer. As you may know, blueberries are known as the top superfood because they contain more antioxidants than 40 other fruits and veggies. But peaches and cherries also contain lots of antioxidants along with nutrients and vitamins your body needs to stay healthy. These antioxidants often come as part of the molecules that give fruits their colors – so you know with blue blueberries, yellow peaches, white nectarines, red cherries and red plums providing a wide spectrum of colors, you’re getting lots of different types of antioxidants and nutrients. If you want more blueberries and cherries than what is in your box this week for a limited harvest period we will have full boxes of blueberries and cherries that you can purchase on our website. These incredible fruits are only at their peak for a short window every year, so I recommend not delaying. Happy 4th of July!

Enjoy the fruit your brain will thank you.
Everett Myers, Founder and President of FruitShare™

In Your Box: Lapin Cherries, Yellow peaches, White nectarines, Red plums, and Duke blueberries

Storage and Ripening
Keep all of the fruit in the refrigerator. Blueberries and Lapin cherries are more delicate and should be refrigerated and enjoyed first. Only wash your blueberries and cherries before eating them as moisture can lead to mold. Sometimes a split blueberry or cherry will create extra moisture in the bag or clamshell and cause a spot of mold. If this happens, take them out of the bag immediately, remove the fruit that caused the issue and wash the fruit. Dry them off by placing them on a paper towel and then refrigerate them again. Nectarines, peaches and plums will be ready to eat when the flesh gives to gentle thumb pressure. Some people like plums and nectarines more firm – if this is the case keep them in the refrigerator. Otherwise place a few fruits on the counter to soften. Please note white nectarines have an extremely high sugar content and are susceptible to brown spots. Enjoy these first. You can also slice and freeze plums, peaches, nectarines, blueberries and even cherries (after taking their pits out). After they are frozen, we like to use them in smoothies, no sugar necessary because they are so sweet on their own.

What It Takes
Apple and George’s cherries are at their prime again this year. Apple and George have been growing organically for over 30 years, and they believe firmly in the benefits of organic agriculture. When they bought their current orchard in 1997, the crops were already planted and pesticides were present. Over the next few years, Apple and George slowly transitioned the land back to its natural, organic state, enduring tough harvests and learning a lot. They haven’t looked back. Now, George enjoys the simple pleasure of watching folks eat the cherries he and his wife grew on their central-Washington farm. Apple, the self-professed philosophical spouse, loves being part of a bigger movement and of course providing some of the healthiest, tastiest food grown today. They employ about 40 seasonal workers, who work in an environment free of harsh chemicals alongside Apple and George, their three grown children plus their significant others. Harvest days began at 2:00 AM, with head lamps this year, and packing went on until 9:00 PM. The orchard is only 3.5 acres large, but the small size allows for plenty of care. The cherries are hand-selected, so you know that the cherries in your box are truly at their peak of ripeness. Sometimes Apple, George and their team of harvesters sweep through the orchard on four separate occasions.

Fresh cherries are a great source of vitamin C an antioxidant. It is thought that eating cherries, as well as other antioxidant fruit and vegetables, will reduce the risk of heart disease and even some types of cancers. Eating cherries is known to help the body normally absorb iron, improve the growth and repair of all body tissues, help heal cuts and wounds and even aid in keeping teeth and gums healthy.

The blueberries are 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.

Mike Naylor has provided the gorgeous peaches and nectarines. 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. Mike now allows visitors to come to his orchard and rent a house there! His fruit is so special because he picks and packs it directly in the field, so it is riper and sweeter than many other orchards. You’ll taste the difference in this week’s peaches and nectarines!

Dick Kauffman finds organic farming much more satisfying than conventional methods. Dick and I share a history of having volunteered in the U.S. Peace Corps. After years of farm management in the Napa area, Dick began his own orchard and switched over to organic growing methods in 1999. Now, he has 82 acres of delicious organic stone fruit, including the red and black plums in your box.

Health and Wellness
Blueberries are known as the #1 superfood, and they are truly one of the healthiest foods you can find. They are low in calories, yet very high in nutrients your body needs to stay healthy – a term nutritionists call “nutrient dense.” Blueberries contain tons of antioxidants, which fight harmful by-products in your body called free radicals. Free radicals are thought to cause cancer and age-related diseases, and antioxidants help fight these conditions. Blueberries also help lower your cholesterol; in fact, the USDA found that blueberries can lower your cholesterol more effectively than prescription drugs, due to a special antioxidant called pterostilbene. Because of this, blueberries can be very helpful in preventing obesity and heart disease. Blueberries may also help improve your memory, concentration and balance. The antioxidants in blueberries also support the health of your eyes and eyesight. Preliminary research shows that blueberries can help protect against age-related deterioration in the brain such as short-term memory loss. There is even some evidence that blueberries may be able to help reverse the effects of Alzheimer’s disease and other neurological disorders. No wonder blueberries are considered the master of superfoods! So eat up and enjoy – those tasty berries are doing much more than tickling your taste buds!

Flourless Anything Crumble

This recipe is great with stone fruit and berries

4 cups fruit peeled and sliced peaches, nectarines blueberries or whatever is in season
4 tablespoons maple syrup
1 tablespoon freshly squeezed lemon juice
½ cup almond meal
½ cup quinoa flakes
A pinch of sea salt
½ teaspoon ground cinnamon
2 tablespoons extra virgin olive oil

Preheat oven to 400 degree F

Toss the fruit in a shallow baking dish with 2 tablespoons of the maple syrup and the lemon juice. Mix the almond meal, quinoa flakes, salt, and cinnamon in a large bowl. Add the 2 remaining tablespoons of maple syrup and the olive oil and mix until just combined. Crumble the mixture over the fruit and bake until the topping is browned and the fruit is bubbling, 20-25 minutes.

Recipe compliment of Gwyneth Paltrow and Julia Turshen “It’s All Good” cookbook.

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