Fruit Newsletter for Week 14, September 18th – 22nd, 2018
Dear Angelic Organics shareholders with a fruit share, see below for the seventh fruit newsletter of the 2018 season from Everett Myers of FruitShare.
September Vol. 3 2018
Here are some of the reason pears are so great for you. Pears contain two of three antioxidants that are thought to decrease the risk of type 2 diabetes. Pears contain more fiber than almost all other fruits, with 22% of your recommended daily intake. They also contain about 12% of your recommended daily vitamin C. They are a good source of vitamin B2, C, E, copper, and potassium. Pears contain more pectin than apples, which helps keep your cholesterol levels in check. Fresh pears are considered “hypoallergenic” because people with food allergies can often enjoy pears without having a reaction. They are low glycemic, thanks to all the fiber, which means the carbs in pears are slow to convert to sugar – so you don’t get a sugar high and crash, which can be hard on your body.
Enjoy the fruit your brain will thank you.
Everett Myers, Founder and President of FruitShare
In Your Box: Colorado peaches, Yellow nectarines, Honeycrisp apples, Gala apples, Bartlett pears, Pluots, and Seedless grapes
Storage and Ripening
Today’s Colorado peach variety is the O’Henry. Sadly these are the last Colorado peaches we will see this year. The seasons are changing and more and more apple and pear varieties will begin to show up in you box over the coming weeks. The O’Henry is one of the latest varieties and hangs on the tree the longest. This gives it lots of time to sugar up and be very dense. I find these peaches only need 2 days on the counter and will be more firm when you press on them than the earlier season peaches. They should be very juicy when ready. Keep the Bartlett pears on the counter. They will be ready to eat when they give to thumb pressure near the stem “check the neck”. Your Bartlett pears will take between 4-7 days to give to thumb pressure by the stem and then enjoy them. Bartlett’s will turn yellow as a sign of being ready to eat and at their juiciest. 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. Grapes are more delicate and should be refrigerated and enjoyed first. Only wash your grapes before eating them as moisture can lead to mold. Sometimes a split grape will create extra moisture in the bag and cause a spot of mold. If this happens, take them out of the bag immediately, remove the fruit that caused the issue, and wash the remaining fruit. Dry the fruit off by placing it on a paper towel and then refrigerate it again. Peaches, nectarines, and pluots will be ready to eat when the flesh gives to gentle thumb pressure. We have been finding these nectarines and pluots can go directly into the fridge. They should be ready to eat on arrival or shortly thereafter. Just keep an eye on them. The nectarines are juiciest when they give to slight thumb pressure. You can also slice and freeze nectarines, as well as pluots and grapes. After they are frozen, we like to use them in smoothies, no sugar necessary because they are so sweet on their own. Apples are ready to eat. Keep them in the coldest part of your refrigerator to keep them crisp longer.
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 20 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 apples, Gala apples, 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 pears.
Brant and Carol bring us one of the latest peach varieties today. The O’Henry peach is one of Brant’s favorites and he was very excited that he could get these to us this year. At their orchard on the western slopes of Colorado’s Rocky Mountains, it is a family affair. The whole family including their sons, parents, and nephews, work side by side to grow these excellent peaches. The mountainous location and unique climate of their farm make it perfect for growing delicious peaches. At almost 4800 ft. in elevation, the orchard’s water supply comes from melting snowpack high in the Rockies. The hot days and cool nights in their river valley bring the peaches to the peak of flavor and juiciness. Eat these quickly they are tree-ripe and will be ready to eat when you get them or within just a day or two. They are delicious alone or sliced and served with any breakfast, cereal, waffles, pancakes. If they are getting too soft for you, wash the peach fuzz off of them, then slice them off the pit and put them in a freezer bag. We like to use these frozen peaches in a smoothie. They are also great for baking and grilling. Enjoy!
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!
Health and Wellness
Great news! Eating the apples and pears in your box this week could help decrease your risk for type 2 diabetes – especially for women. It is known that certain antioxidants called flavonoids can help improve insulin sensitivity. There are three types of flavonoids that scientists are particularly interested in, and pears include two of them. While eating these antioxidants has been connected to the decreased risk of type 2 diabetes in both men and women, a new analysis of the Nurses’ Health Study shows that the combination of flavonoids in apples and pears has the most consistent association with lower risk of diabetes. So dig in. This week’s box might as well be called the Flavonoid Box.
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 Napa)
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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