Fruit Newsletter for August 13th – 17th, 2019
For shareholders with a fruit share, here is the third fruit newsletter of the 2019 season from Everett Myers of FruitShare.
I am fortunate to work directly with so many fantastic fruit growers. Many are 3rd, 4th and even 5th generation growers who grew up on the farms they currently work and who have a direct connection with their customers. With my many visits to orchards, I am always struck by each grower’s attention to detail. They give much thought and care into producing the best tasting organic fruit all the while maintaining their concern for the environment, their employees, and their customers. Thank you so much for your support of organic agriculture.
Enjoy the fruit your brain will thank you.
Everett Myers, Founder and President of FruitShare™
In Your Box: All Organic Fruit, Blueberries, Red seedless grapes, Yellow peaches and nectarines, and Dapple Dandy pluots
Storage and Ripening
I like to place the Peaches and Nectarines on the counter until they give to thumb pressure. Once the peaches and nectarines give to thumb pressure eat them right away or place them in your refrigerator to enjoy within a couple of days. Sometimes stone fruit will develop a soft spot early in the ripening process. If this happens cut the spot out and eat it right away. Eat blueberries first and place any left-over in the refrigerator right away. They like to be cool and dry. Make sure to dry off any condensation they may have picked up during the delivery and place them in the refrigerator. The Red grapes should be kept in the coldest part of the refrigerator and enjoyed quickly too. Pluots are best when they give to thumb pressure too, but they are also good firm so see how you like them the best. The refrigerator will keep them longer.
What It Takes
Three Sisters Farm, owned by Joe and Johnni Soghomonian, is famous for their grapes. Located near Fresno, CA, they use beneficial grasses and flowers – especially poppies – as cover crops, making their vineyard exceptionally beautiful. Three Sisters has been certified organic since 1981, but even before Joe and Johnni began farming, Joe’s parents owned the farm. Some of the vines are over 80 years old and are still producing grapes!
The pluot ¾ plum ¼ apricot was developed by California fruit hybridizer Floyd Zaiger, who also developed the aprium, an apricot plum hybrid. Zaiger changed the apricot and plum fruit world with both these fruits. They are firmer and sweeter typically than the apricot and plum are alone and we have really found they consistently taste great.
John France began producing organic tree fruit in 1989, and quickly became well known for both the quality of the fruit and the quality of his operation. John is thankful that his three children are not exposed to pesticides and fungicides used heavily in conventional stone fruit orchards. So what’s the secret to his exceptional organic fruit? Weeds. Or so it would seem – John says that what appear to be weeds are actually valuable cover crops. John strategically plants an assortment of grains and legumes between his trees. He explains that the legumes provide nitrogen when tilled under, and the grains create plant diversity, which John has found to be a crucial part of orchard health. The cover crops also house natural predators and make it easier for water to be absorbed into the soil. John has watched the health of his soil improve, and has seen insects and birds return to the orchard. Now raising 18 different types of fruit trees and vines, John has recently noticed increases in fruit production. So whether you say “tomayto” or “tomahto,” “weeds” or “cover crops,” you’re bound to enjoy these Dapple Dandy pluots and Nectarines from him.
Today’s peaches are first picking from Washington State and they should be delicious. Coming soon Colorado peaches. Everyone’s favorite!
These Draper blueberries are in their first picking which always produces great tasting berries that are large too. Enjoy!
Health and Wellness
Did you know that 1 in 3 people will develop cancer in their lifetime? That’s a big number. But did you know that there is an emerging movement to tackle cancer simply by eating the right kinds of foods? The idea is to “starve cancer” by eating healthy, flavorful foods that work against a process called angiogenesis, which is the way microscopic cancers gain blood supply. By eating to starve cancer, you can help prevent cancers from beginning to grow in your body. Some of the fruits that do work to stave off cancer include: apples; blueberries; cherries; cranberries; grapefruit; nectarines; oranges; peaches; plums; red grapes to name a few. Read more at www.eattodefeat.org.
Looking for something simple for breakfast these days? Make ahead breakfast oats might be just the thing. Simply assemble ingredients, pour into mason jars, cover and refrigerate overnight. In the morning add any fresh organic fruit, nuts or even dark chocolate and you are set for the day. This recipe works with dairy or using dairy-free alternatives. Sweeten naturally with added fruit include local honey or maple syrup. What we love about this oats recipe is that like so many of our favorites, it can be so easily adapted to suit your dietary needs and wants and can change as fruits are in-season. To reduce sugar stick with plain yogurt, and only sweeten to taste.
Combine in a bowl (makes 2):
1/2 cup greek full-fat yogurt or dairy-free cashew alternative. Plain or vanilla preferred.
2/3 cup organic milk or milk substitute of your choice.
1 T ground flax seed
1 T hemp hearts
1 T chia seeds
1-2 T maple syrup (optional)
1/2 cup organic rolled oats (can find GF too)
Top with blueberries, sliced peaches and nectarines or, slivered almonds, walnuts, a few dark chocolate bits or dried banana chips. If you are really in a time crunch, add toppings night before so you are ready to grab-n-go. Thank you reciperunner for the inspiration.