Fruit Newsletter for Week 18, October 16th – 20th, 2018
Dear Angelic Organics shareholders with a fruit share, see below for the ninth fruit newsletter of the 2018 season from Everett Myers of FruitShare.
October Vol 3 2018
I would like to take a moment to thank you for being a part of 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 we are here to support you in expressing your thanks and gratitude to those who make a difference in your life. Again, thanks for your support of organic growers. Only through increased organic acreage can we reduce the amount of chemicals used in our farming systems and improve the health of the planet.
Enjoy the fruit your brain will thank you.
Everett Myers, Founder and President of FruitShare™
In Your Box: Honeycrisp apples, Pinova apples, Fuji apples, Asian pears, Bartlett pears, and Red D’Anjou pears
Storage and Ripening
Keep the Green Bartlett, and Red D’Anjou pears on the counter. They will be ready to eat when they give to thumb pressure near the stem “check the neck”. These pears will take between 4-7 days to give to thumb pressure by the stem and then enjoy them. To speed up their ripening process you can place some in a paper bag with a banana, but remember to check them every day. The banana gives off naturally, ethylene gas that ripens fruit faster. Once the pears give to thumb pressure you can place them in the refrigerator to enjoy them over a longer period of time.
Your apples and Asian pears will keep for at least 2 weeks in the coldest part of your refrigerator. They are ready to eat and are best enjoyed crisp.
What It Takes
Honeycrisp apples always a favorite. We should have these consistently for the next 4 weeks. David Bedford of the University of Minnesota developed the Honeycrisp apples with good old-fashioned cross-breeding over 25 years ago. It is the most popular apple we know of for eating fresh. It’s crisp sweet and tart combination along with the juicy crunch makes it a favorite. Bedford says that studied under an electron microscope, Honeycrisp cells are twice the size of other apples, which accounts for their unique, pleasing texture. The cells fill up with natural sugar water which makes them delicious even to the core. We try to get you as many Honeycrisp as we can every year, but they are always limited and their season is short so enjoy them while they last. If you want more we do sell them by the straight box as well. They are great for eating out of hand but if you’re so inclined they make fantastic applesauce too. Keep all your apples in the coolest part of your refrigerator to keep them crisp.
This week’s Honeycrisp, Pinova, and Fuji apples, Green Bartlett, Red D’Anjou and Asian 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.
These 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
Several recent studies are proving what we should already know: exercising is good for the brain – not just your body. Recent research presented at the Canadian Cardiovascular Congress show the brain-boosting effects of just four months of exercise. “It’s reassuring to know that you can at least partially prevent that [cognitive] decline by exercising and losing weight,” study researcher Dr. Martin Juneau, director of prevention of the Montreal Heart Institute, said in a statement. The study included overweight and sedentary adults with an average age of 49. They underwent twice-weekly sessions of intense interval training for four weeks, which included circuit weights and exercise bikes, before and after which they underwent tests of their cognitive functioning, cardiac output, body composition and exercise tolerance and capacity. By the end of the study, the researchers found that not only were the participants’ body measurements all improved, but they also did better on the tests of cognitive functioning. “At least 150 minutes of moderate-to-vigorous physical activity per week can make a huge difference to manage risk factors for heart disease and stroke,” Dr. Beth Abramson, spokesperson for the Heart and Stroke Foundation, said in a statement. Think about it. 150 minutes per week equates to about 20 minutes of exercise a day to see real benefits. There are many benefits of exercise. We know it can make us feel better. These studies suggest it can make us think better as well. Courtesy of huffingtonpost.com
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).