Fruit Newsletter for Extended Season Week 2, November 13th – 17th, 2018
Dear Angelic Organics shareholders with a fruit share, see below for the final fruit newsletter of the 2018 season from Everett Myers of FruitShare.
November Vol. 3 2018
I would like to take a moment to thank you for participating in FruitShare. We are honored to have your support and we do everything possible to find the best tasting organic fruit and deliver it to you, just days from harvest. Every day I try to pause and reflect and express my gratitude to my family, friends, co-workers and those I come in contact throughout the day. I’m not always successful, but when my focus and intention is on gratitude I know my day will be a great one.
Please know that at FruitShare we are here to support you in expressing your thanks and gratitude to those who make a difference in your life. With Thanksgiving and the Holidays coming up, we are here to make your gift giving easier. Last year, Vegetarian Times magazine chose us as one of their top 5 food subscriptions to give for holiday gifts! We would be honored to work with you for any gift giving that you may have coming up. If you have multiple gifts to send, we can easily upload your addresses from a spreadsheet and create gift cards to go along with your gifts. If you are looking for the perfect gift this holiday, we will pack and deliver it for you anywhere in the lower 48 states! . . . Whatever the occasion, delicious organic fruit is about sharing your joy and gratitude and is in keeping with our mission of “Improving the Health of People, Communities and the Planet”. Let me know how we can help and thanks again. We love having you as a customer and would be happy to help get organic fruit gifts and fruit subscriptions to those you care about.
Enjoy the fruit your brain will thank you.
Everett Myers, Founder and President of FruitShare™
In Your Box: Organic Honeycrisp apples, Opal apples, and Pink Lady apples, Comice, and D’Anjou pears
Storage and Ripening
Your Honeycrisp, Opal, Pink Lady apples will keep for at least 2 weeks in the coldest part of your refrigerator. Keep the Comice 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”. D’Anjou pears stay green when fully ripe. They have to be soft at the neck to enjoy them when they are most juicy. Some Comice may change color a little to more brownish yellow but the key to their most juicy flavor is when they give to slight thumb pressure at the neck (stem end).
What It Takes
Opal apples are a newer variety that we think will really take off. They are a cross between Golden Delicious and Topaz. These are some of the first organic Opal apples grown in the U.S. The trees were only planted 6 years ago. Aside from the natural russeting around the stem and some tiny brown flecks, the skin is smooth, thick, and bright yellow, like a lemon. The white flesh underneath is crisp and juicy, with a resounding crunch, similar to a Honeycrisp. Flavor-wise, it’s quite sweet and slightly floral. They don’t brown easily after cutting so they are great to slice and enjoy or add to a salad.
The Stewart brothers provided these delicious Comice pears.
This week’s Honeycrisp and Pink apples, and D’Anjou pears are from the Stennes family.
Health and Wellness
With Thanksgiving coming up we want to wish you a wonderful time of preparation and gratitude. 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 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.”
Recipe #2 Apple Pear 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 D’Anjou or similar pear, 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 and pear slices, feta, and shallot. Toss to combine and serve immediately. Modified from a recipe from The Art of Simple