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THIS WEEK’S FRUIT
Apache Apricots
Frog Hollow Farm, Brentwood, CA
The Apache is one of the newest varieties of apricots introduced to growers and was developed by the USDA Agricultural Research Service. It’s early off the tree but doesn’t sacrifice any flavor or texture to beat its more popular cous- ins off the branch. Apache’s skin is pinkish-orange, with an orange flesh that is finely textured.
Albion Strawberries
JW Farms, Watsonville, CA
The Albion is a newer variety strawberry developed at UC Davis. It is ever bearing and usually produces fruit June – October in the Bay Area. Strawberries are early this year! The sweet flavor and firm flesh makes the Albion an excellent dessert or preserving berry.
Hayward Kiwis
Chiechi Farm, Live Oak, CA
Originally known as the Chinese gooseberry due to its Chinese origins. Hawyward Wright, a New Zealand nurseryman propagated his plants by grafting, and they eventually became the preferred cultivar of growers due to their sweet flavor and thin skin.
Hass Avocados
Sundance, Oceanside, CA
Creamy in texture, nutty in flavor, with a small to medium seed. The Hass skin is easy to peel and darkens from green to purplish-black as it ripens
Valencia Oranges
Sundance Organic, Oceanside, CA
Valencia Oranges are known for their very sweet tasting and brightly colored juice making them one of the most popular varieties for juice. Their bright flavor and minimal seed content make them great for out of hand eating too.
Ruby Grapefruit
Sundance Organic, Oceanside, CA
The Grapefruit is said to cross between the Jamaican sweet orange and the Indonesian pomelo, first documented in 1750. Ruby grapefruit was an accidental discovery of a red fruit growing on a pink grapefruit tree.
A NOTE FROM FARMER AL
Dear CSA Members,
Last Saturday at the Farmers’ Market at the Ferry Building people were lining up for these delicious “cots”, our first fruit of the season. And no wonder; these Apaches are truly deli- cious, with that perfect balance of sweet and tart, and brimming with juice.
We have to pick them a bit less ripe than we pick most of our fruits because this variety, as it ripens, will fall on the
ground very easily, with just the slightest breeze. But even so, they ripen perfectly off the tree. If yours need ripening, just leave them in a shallow bowl, on the kitchen counter and keep an eye on them. The color will deepen and the flesh will soften.
Becky’s been making crisps with them each day for several days now and I simply cannot walk by it without grabbing a bite or two (or three!)
Soon we’ll be picking cherries and the tempo will pick up a beat here on the farm as the fruit begins to flow into the packing shed, our processing kitchen, and then out to our community of food lovers throughout the Bay Area and beyond! I know you will all enjoy these amazing Apaches and they’re just the beginning of a great summer of fresh fruit ahead of us!
Celebrate the bounty and enjoy the deliciousness!
