Welcome to the 10th Fruit Delivery of 2015
Yes, I did finish the Chicago Marathon October 11th. No, I didn’t break any speed records. I learned running a marathon is just like farming and life. You can have the perfect plan and do all the preparation, but if one little thing goes wrong – the end result can be far from the desired goal. I developed acute tendonitis on top of my foot from over tightening my shoes with all the pre-race jitters. I was on goal pace of 7:30 minutes/mile for the first 20 miles and then my right foot wouldn’t bend anymore. Loosening the shoe only made it worse, but instead of pulling out I used the power of my dedication to my dad, the inspiration I had gained from all those with neuromuscular diseases, and my supporters to dig deep and limp the remaining 6.2 miles to the finish. I am thankful to have an able body that could finish and to have the opportunity to bring MDA and the work they are doing into the spotlight. Our Team Momentum has raised over $412,000 for MDA. My donation page will be open until November 10th if you would like to contribute to the Muscular Dystrophy Association. To donate to MDA type this address into your browser: http://www2.mda.org/goto/EverettMyers Any size contribution will make a difference for those who can’t run. Thanks to Chicago for being a great host city and to the race organizers, volunteers and cheering crowds for putting on a fabulous event.
On another note if this is your last FruitShare bi-weekly fruit delivery, with Angelic Organics Farm, this year. Please know that I continue to pack the best seasonal organic fruit every week of the year and can deliver direct to your home or workplace. We also send gifts at anytime or even deliver to kids in college anywhere in the U.S. for you. As you know we are days from harvest not weeks and months like in the grocery stores. In June of 2016 we will be back delivering to you with Angelic Organics the best farm partner I could ask for.
Enjoy the fruit your brain will thank you.
Everett Myers, Founder and President of FruitShare™
In Your Box: Honeycrisp apples, Swiss Gourmet 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 Swiss Gourmet and 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. Swiss Gourmet (an extremely sweet red colored apple that is a cross between a Golden Delicious and Idared was developed by a research station in Switzerland in the early 1980s). The Stewart’s 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.
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. 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. Asian pears are ready to eat and simply store them like an apple. 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
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.
Roasted Beet Pear and Walnut Salad serves 3-4 sides, recipe courtesy of Jeanine Donofrio from Camillestyles.com blog
- 3 medium sized beets, any variety (I used a mix of red and golden beets)
- a small drizzle of olive oil, for roasting the beets
- 1 ripe pear, chopped into 1/2 inch pieces
- 1/4 cup walnuts, toasted
- 1/4 cup feta cheese, crumbled (or more)
- a few handfuls of salad greens of your choice
- 1/4-1/2 cup cooked quinoa (optional, for a heartier salad)
- micro sprouts, for garnish (also optional)
- 1-2 tablespoons walnut oil
- a drizzle of balsamic vinegar
- a drizzle of honey
- salt & pepper
Preheat oven to 350 degrees Fahrenheit. Roast the beets by drizzling them with a bit of olive oil, some salt and pepper, and wrapping them in foil. Depending on the size and freshness of your beets, they should take from 40 minutes to 1 hour to roast in the oven. Check occasionally, when they are fork-tender they are done. Set them aside to cool… as soon as they’re cool enough to touch, run them under the faucet and slide off the skins with your hands. Chop into roughly 1/2-inch cubes and set them aside to cool completely. (To save time, I suggest doing this up to one day ahead of time and popping them in the fridge until you’re ready to assemble the salad). Assemble all salad ingredients on a platter. Drizzle with a liberal amount of walnut oil, a bit of balsamic vinegar, a little honey, and some salt and pepper. (or for a cleaner look, toss the balsamic only with the red beets, before assembling the salad).