Fruit & News of the Week: September 11th 2017

This Week’s Fruit:

August Flame Peaches
Frog Hollow Farm, Brentwood, CA
The Autumn Flame brings a truly nostalgic peach sweetness. It is naturally more firm, but softens beautifully if aged properly on the kitchen counter. It becomes almost as meltingly soft as a Gold Dust if left to enjoy until the skin begins to wrinkle slightly.

Emerald Beaut Plum
Frog Hollow Farm, Brentwood, CA
A freestone plum, the Emerald Beaut is a delicate green that turns golden with a hint of a blush. It has a firmer texture than the Santa Rosa with a crisp almost crunchy mouthfeel. One of our most hardy fruit, the Emerald Beaut just gets sweeter and sweeter without losing texture as it ages.

Red Flame Seedless Grapes
Frog Hollow Farm, Brentwood, CA
Enjoy these out of hand or try them in green salads, chicken salads, or fruit salads.

Hosui Asian Pear
Frog Hollow Farm, Brentwood, CA
Hosuis are very sweet with a mild pear taste, their round shape and beautiful golden hue make them ideal for presentation! They have a rougher skin than the other Asian pear varieties we
grow. They have a flesh that while still crunchy has a more melt- ing mouthful, making the texture combination when eaten out of hand spectacular.

Warren European Pear
Frog Hollow Farm, Brentwood, CA
This is Frog Hollow Farm’s signature pear and for good reason. Too difficult to grow for most farmers to consider it’s never caught on commercially but Farmer Al has never shied away from putting the time and effort into a fruit that tastes so good. It has a classic European texture, very soft and juicy with a silky sweetness that avoids the typical grittiness found in most pears.

…all varieties are subject to change…

A Note from Becky…


Dear CSA Members,
The kitchen is busier than ever trying to keep up with all the vegetables coming out of the garden. The zucchini and eggplant thrive in the heat while the tomatoes are struggling. Tomatoes are
still coming but very slowly and they are small. I guess I should be grateful that they are trickling in; August and September can be crazy around here, with our highest volume of peaches being har- vested and tomatoes that usually come off fast and furious.
So along with processing the fruit, we are making extra ratatouille with the zucchini and eggplant so we can make lots of empanadas. We’ve also made lots of our corn and summer vegetable soup up until this last week, when the last of our local corn was available. We make a tomato conserva (a tomato reduction) which was used to make our new ketchup. Coming soon, Spicy Peach Ketchup, also made with conserva, pureed peaches and chil- ies. The conserva is also the base for a marinara sauce that we’ve spent the last 3 months developing. After tasting many, we are
sure that ours surpasses any that are out there. It has fresh, fruity tomato flavor with a hint of herbs, onion and garlic. We’re very excited about it and hope to have it in production soon so we can
get it up and running for the holidays. It pairs beautifully with Baia Pasta, a local pasta maker in Jack London Square.
With our newly milled Summit flour from the wheat we harvested last June, we are slowly converting our crackers and some of our baked goods into whole wheat pastries. We’ve trans- formed the rosemary crackers to a delicious seeded whole wheat cracker and the scuffins will soon be made entirely with our Sum- mit wheat. In keeping with our new whole wheat mindset, we’ve also
been working on a true graham cracker. The graham cracker was created by Sylvester Graham who was a Presbyterian minister in the early 1800’s. He believed that the removal of the endosperm
and bran of the wheat in the refinement process was unhealthful. He espoused a vegetarian diet of fresh fruits and vegetables and whole grains. The graham flour used the in the cracker has the bran and “middlings” added back to the starch. That is where those characteristic little specks and golden hue of the graham cracker come from. Dr. Graham had some strange ideas about why
this diet was necessary and what it would prevent, (don’t ask me, you’ll have to look it up yourself; which is the first hint :-) We can at least thank him for the graham cracker. It’s everyone’s child- hood favorite, not too sweet and full of tooth packing satisfaction. S’mores anyone? How about peach ice cream and graham cracker sandwiches …?

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