August is always a conflicting time. On the one hand it is full on summer with homegrown tomatoes, sweet corn, summer fruit and county and state fairs, and on the other hand, kids are getting ready to head off to college, back to school sales are in full swing, and summer schedules and daylight are beginning to wind down. Living with the seasons really helps me stay connected with our environment and live in the moment. I take this time to enjoy every savory flavor and expression of summer. When there is an overabundance of fruit and veggies we like to preserve them. Just last night we cut up peaches and put them in freezer bags. Knowing we would get to drink them up in a smoothie this winter was more than enough incentive for the labor involved. Getting up early and running with the early morning light is a simple pleasure and finding a special spot to take in the last light on a summer night can’t be underestimated. I wish all the joys of August to you.
Enjoy the fruit your brain will thank you.
Everett Myers, Founder and President of FruitShare™
In Your Box: Organic Colorado peaches, Grapes, Blueberries, Dapple Dandy pluots, Honey Blaze nectarines
Storage and Ripening
Blueberries and grapes are more delicate and should be refrigerated and enjoyed first. Only wash your blueberries, and grapes before eating them as moisture can lead to mold. Sometimes a blueberry or 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. Colorado Peaches, nectarines and pluots will be ready to eat when the flesh gives to gentle thumb pressure. Some folks like these fruits more firm - if this is the case keep them in the refrigerator. Otherwise, place a few fruits on the counter to soften if needed. You will likely find these fruits will be ready to eat when you get them. You can also slice and freeze peaches, pluots, blueberries, and grapes. After they are frozen, we like to use them in smoothies, no sugar necessary because they are so sweet on their own.
What It Takes
We are very fortunate to have Colorado Peaches again in this week’s box! We will try to get you as many of these delicious fruits while they are in season. Brant has been growing Colorado peaches for over 39 years now. There are few growers I know that know more about raising great tasting peaches than Brant, Carol, and their boys. Brant and Carol are firm in their commitment to good land stewardship. 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!
What is a pluot? The pluot is a fruit that has revolutionized the plum world. It was developed by the famous plant breeder Floyd Zaiger of Modesto, CA. Floyd crossed plums with apricots to come up with the great tasting and beautiful pluot. The pluot is made up of 70-75% plum and 25-30% apricot. Over the years many different variations of the pluot have been grown. John France grew these Dapple Dandy pluots in your box this week.
Health and Wellness
With the heat still blazing across most of the U.S., we wanted to take a moment to remind you how important it is to stay hydrated! When you feel thirsty, your body is already dehydrated. Keep a bottle of cold water within reach and sip on it throughout the day, even if you are indoors. It’s very important to give your body plenty of water so you can remain healthy through this heat! Also, remember that fruit carries lots of water, too. Eating fresh fruit as part of your meals and snacks can help replenish your body’s stores of water and nutrients. Stay cool!
It’s almost time to send college students back to school and even during this busy time, it’s easy to get their year off to a good start with a box of in-season organic fruit from FruitShare. Sending them to school with a box of fresh fruit is a simple and sweet way to make sure they’ll get all the essential vitamins and nutrients they need - and they’ll have a healthy snack to reach for rather than relying on the cafeteria all the time. And don’t forget that it’s easy to send boxes of fruit throughout the year, delivered straight to their dorm rooms!
Grilled Peaches with Feta and Mint
6 large firm-ripe peaches, quartered (or 10 medium peaches, halved)
½ cup crumbled feta
2 Tablespoons fresh mint, chopped
Canola or grapeseed oil for brushing
Preheat a grill or grill pan to medium heat. Brush the cut sides of the peaches with a little oil. Grill for a few minutes on each side, to soften the peaches a bit, warm them through and create grill marks and a bit of smokiness. Transfer to a platter, sprinkle with the feta and mint and serve.