Angelic Organics 2008 Week 2 Fruit Newsletter

Our Grapes come from Drake Larson Ranch this week. Please read more about Drake Larson here.

We've written about Twin Girls Farm before but check out this link for a slide show of the operation plus some family photos of the "twin girls."

Ethylene Table (Usually fruits produce, and vegetables are sensitive to ethylene)

EP:Ethylene Producer

ES: Ethylene Sensitive

EN: Ethylene Neutral

Sugar One Grapes (EN) are grown by Larson Farm in CA. Sugar One grapes are large, shatter-resistant, sweet, firm, crisp and crunchy. They ripen early in the season and, when ripe have a slight muscat flavor, easily distinguished due to its low acid content. Before storing, remove any spoiled grapes with broken skins or browning from the bunch. They should keep for a week to 10 days in the refrigerator.

Gold Dust Peaches (EP) are from Frog Hollow in California. These are some of the best peaches of the season. Yummers! See Week 1 fruit newsletter to a link to their website and some great recipes. Yellow semi-freestone with exceptional flavor. Ripen at room temperature and move to cold storage when ready. Ripe fruit should be eaten in 1 to 3 days. Check each piece daily as they are ripening.

White Nectarines (EP)are grown by Twin Girls Farm in CA.  White nectarines often taste sweeter than traditional yellow nectarines because of lower acid levels. Ripe nectarines should yield to gentle pressure along the “seam” and produce a sweet aroma. Ideally ripen at room temperature (not exceeding 78° F). Move to cold storage and eat within 1-3 days. Longer storage will diminish their juicy flavor. Rhubarb, White Nectarine and Cardamon Tart Recipe Link.

Santa Rosa Plums (EP) are grown by Oscar Carrillo in CA. These plums have a purplish-crimson skin with the light freckling that is characteristic of all Rosa type plums. The flesh is tart and red at the pit, radiating into sweet yellow flesh near the skin. We recommend letting the skins ripen just past springy to soft. Ripening this long helps to soften the bracing tartness of the skin. Kids that have a sour tooth will really love these.

Gold Kiwis (EP) are grown by Zespri group of farms in New Zealand. Gold Kiwifruit is the most recent addition to the Zespri's Kiwifruit family and differs from it’s green cousin in that it has a smooth hairless skin that is bronze in colour, a golden flesh interior, and a white core with black seeds. Though kiwifruit looks like a tree fruit, kiwifruit is actually a berry that grows on treelike shrubs that can reach as high as 25 feet. The shrubs are trellised much like grape vines. Ripen kiwifruit at room temperature for 3 to 5 days or until they give to a gentle pressure from your thumb. Once ripe, store away from other ethylene producers. They have a tendancy to over-ripen, even in the refrigerator. 

Star Ruby Grapefruit (EN) are grown by Eco Farm in CA. ‘Star Ruby’ has a yellow peel with a distinct red-blush, intense red pulp, and juice 3 times more colorful than ‘Ruby Red’. Because grapefruit is ripe when picked it will not ripen further once off the tree. Grapefruit will last for several days if stored at room temperature. Otherwise refrigerate in a plastic bag or in the crisper section where it will keep for several weeks.

Hass Avocado (EP) are grown in California. When the fruit yields to gentle finger pressure, it is ready to be eaten. Store at room temperature until ripe. Monitor daily to check for ripeness. Storing near other ethylene producers accelerates the ripening process and may result in rot if you don't watch closely enough. Avocado, grapefruit, and sea salt make a delicious and refreshing salad or snack.