Welcome to the 9th Fruit Delivery of 2015

 In Fruit News

I’ve been training this summer for the Chicago Marathon coming up on October 11th. People ask me why are you running a marathon and what do you think about when you are on a training run for 2-3 hours? The reason I’m running the marathon is for all those that cannot– kids like Bryce Madsen of Woodbury, MN who was born with Spinal Muscular Atrophy (SMA) and so many other kids and families who never have the opportunity to run or even walk. I am running to raise money for the Muscular Dystrophy Association (MDA). Many of you know I lost my dad to Lou Gehrig’s Disease (ALS) over 26 years ago. MDA funds research to find a cure for ALS along with many other neuromuscular diseases. I hope that by raising awareness about neuromuscular diseases we will get more people involved in funding research to find a cure. To see a short video with Bryce’s story type this address into your browser: https://vimeo.com/77359416 To donate to MDA and help me raise money for MDA go to my donation page type this address into your browser: http://www2.mda.org/goto/EverettMyers   My goal is to raise $2000 more before the Marathon on October 11th. Any size contribution will make a difference for those who can’t run. I expect to have to dig deep and struggle during the marathon, but the significance of running one mile for every year I’ve been missing my dad will lift me to the finish. Running for Bryce and those that can’t is why I run and what I think about while running. It really is that simple.

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

In Your Box: Honeycrisp apples and Sweet Orin apples, Asian pears, Concorde, D’Anjou and Bartlett pears

Storage and Ripening
Keep all of the fruit in the refrigerator. Your Honeycrisp and Sweet Orin apples and Asian pears will keep for at least 2 weeks in the coldest part of your refrigerator. Keep the Bartlett, Concorde and D’Anjou pears on the counter. They will be ready to eat when they give to thumb pressure near the stem “check the neck”. Bartlett pears will usually turn yellow when they are at their juiciest. Concordes some people like crispy and others like to wait longer for them to give to slight thumb pressure at the stem. D’Anjou stay green when fully ripe. They have to be soft at the neck to enjoy them when they are most juicy.

What It Takes
The Stewart brothers provided Sweet Orin apples. 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.

This week’s Honeycrisp apples, Asian pears, Concorde, D’Anjou and Bartlett pears 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 emigrated 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. The Bartlett pears are the classically pear-shaped fruit in the box with green to yellow-green skin. As they ripen, they turn from bright green to nearly all yellow. Remember to “check the neck”. When they give to thumb pressure at the stem end they will be fully sweet and juicy. 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
Do we really need to eat organic fruit? The short answer is “yes.” To explore why, let’s look at apples, which are currently in season. According to whatsonmyfood.org, no less than 42 different pesticide residues were found on apples during the USDA Pesticide Data Program. These include:

7 known or probable cancer-causing chemicals (known as “carcinogens”)
19 chemicals that are suspected to disrupt hormones
10 neurotoxins
6 developmental or reproductive toxins
17 honeybee toxins

Let’s not forget that pesticides and herbicides were specifically created to kill or render pests harmless…and those same chemicals are not just harmful to the critters they are meant for, but also to us. Eating organic ensures that when you bite into that crunchy apple, you’re not eating harmful chemicals – but just a simple, healthy apple. And providing healthy, chemical-free fruit is what FruitShare is all about and is consistent with our mission of improving the health of people and the planet.

Recipe
Jen’s Kale Slaw with Pears and Avocado
(My wife’s friend Jennifer Holloway developed this recipe and it is a winner!)

2 bunches of kale stripped off the stem—roughly chopped and lightly steamed (then chopped finer)
2 carrots grated
1 cup shredded cabbage (red or nappa)
½ red onion chopped (soaked to take away strong flavor)
1 pear sliced/chopped
1 avocado diced
Dressing—mix separately first
1 T Dijon Mustard, 3 T Olive Oil, 2-3 T Apple Cider Vinegar (white, or champagne will also work).

Combine above ingredients and enjoy. You can also prep a larger batch of the kale/carrot/cabbage/onion and keep it in the fridge. Adding pear, avocado, and dressing upon serving.

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