Ethylene Table

(Usually fruits produce ethylene, whereas vegetables are sensitive to it)

EP:Ethylene Producer

ES: Ethylene Sensitive

EN: Ethylene Neutral

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I received an email from Rick, our fruit buyer this week. Below is the text of the email.

Harry Hoch has a good sized apple orchard outside of LaCrecent MN (across the river from LaCrosse). Harry is well regarded in Midwest Co-ops. Some stores feature his apples almost exclusively when he is in season. In years past, Harry's orchard was a "true" IPM (Integrated Pest Management). He has a small amount of certified organic product, but not enough to meet the needs of your CSA's. However, Harry is now managing his entire orchard organically. So he expects to have a good amount of transitional apples available this year (he grows a number of varieties).

So, the question is: would Angelic Organics be interested in featuring any of Hoch Orchards Transitional Apples in one or more of their fruit boxes this fall (or even late summer)? (Remember, these are local but only transitional--not yet certified organic. It takes 3 years of no synthetic pesticides before one can be considered organic. "Transitional" is what the produce is called before these 3 years have passed.)

Please participate in the survey below to give us your opinion. Thanks.

Champagne Grapes (EN) are from Joe Sogomonian's ranch near Fresno, CA. They are likely a variety called Black Corinth which is often marketed as the Champagne. These are small purple grapes with delicious wine-like sweetness and a little less crunch than other table grapes. They are usually available at gourmet markets when fresh, but more commonly in dried form as the Zante currant. They should keep for a week to 10 days in the refrigerator.

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.

Blueberries (EN) are from John Nelson, an Indiana grower located near Granger. Once home, remove berries from their container and pick out any rotten or unformed berries as well as the tiny stems. Blot the rest of the fruit and place on a shallow plate covered with plastic wrap and put in cold storage. Blueberries will last up to 10 days when stored this way.

Flavor King Pluots (EP) are from Frog Hollow in California. Pluots are a hybrid of a plum and an apricot and mainly retain the characteristics of a plum. The Flavor King gets its delicate heart shape from its plum parent --the Santa Rosa Plum. It is one of the highest flavor pluots available, with a unique spicy aroma and a mild vanilla finish. Pluots are ripe and ready to eat when they give off a sweet aroma and are soft to the touch. Once ripened, store the fruits in the refrigerator until eaten but keep them away from ethylene producing fruit so they do not become over ripe.

O'Henry Peaches (EP) are from Frog Hollow in California. It is one of the most productive, most shippable, and most popular fresh market varieties. This freestone fruit is large and round to irregular shape with skin color that is 75% to 100% red blush. The flesh is yellow, streaked with red, and has a superb flavor. It is very firm and stores well.

Bartlett Pears (EP) These pears were grown near Finley, CA, north of the Bay area in Lake County. It is usually a medium to large fruit with a classic pear shape. Bartletts ripen to bright yellow and give off a lovely aroma. Sweet and juicy, the Bartlett is perfect for eating out of hand but is also an excellent canning pear. Leave them out at room temperature and they will ripen in a few days to a week, depending on the maturity when delivered. Most pears show subtle changes in color as they ripen and some will develop a sweet fragrance. If you choose to hold off the ripening process, the fruit should be refrigerated and will hold three to four weeks there until ready to ripen. Once ripe, a pear will not last much more than a couple of days, even in the refrigerator. If you find the pear’s texture excessively coarse, woody, or gritty, it has been left too long on the tree.

Summer Grand Yellow Nectarines (EP) are also grown by Naylor Farms in San Joaquin valley in California. This is a freestone variety. Click here to read more about peaches and nectarines as well as find some recipe links. 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.