Fruit and News: Week of July 8

Suncrest Peaches
A Slow Food Ark heritage variety, the Suncrest has all the old-fashioned taste of days gone by. Its a truly memorable peach whose firm but juicy flesh provides a real eat-over-the-sink experience. Gently tapered, the Suncrest has hardly any blush to speak of on its rich yellow skin. A more fragile variety, the Suncrest bruises easily when picked, but as many of our farmers market customers know, a picking bruise means the fruit is extra delicious.

Goldensweet Apricots
The Golden Sweet is a smaller apricot that makes up for whatever it lacks in size with its rich flavor. Though we may bake pastries featuring other varieties, the Golden Sweet is our variety of choice for our best-selling apricot conserve. Another California born and bred variety, it has a brilliant golden orange skin with a soft blush.

Santa Rosa Plums
Famed California horticulturist Luther Burbank bred this plum in his Santa Rosa plant research center. Red-skinned with a purple bloom, its amber flesh gets flushed with red. It’s plump perfection with tender flesh that’s extremely sweet and juicy. A bit of tartness in the skin balances out the sweetness.

Ruby Diamond Nectarines
The Ruby Diamond is our best early-season nectarine in Farmer Al’s opinion. It’s a brilliantly crimson freestone with a very good eating quality. Juicy and firm it has the perfect blend of tangy and sweet that nectarine fans love.

A Note From Farmer Al

Dear CSA Members,

Fruit Drying has arrived! The hot days in Brentwood are perfect and our over-ripe fruit is at its sweetest, all making for the best dried fruit on the planet! (At least that’s what many of our farmers’ market customers tell us.) No sulphur is used, allowing the true fruit flavor to come forward with no after taste. Every year we increase our production by 20-50%, hoping we will have enough to last the whole year. So far, we’ve fallen short by months, due to the ever increasing demand.

Our dried fruit business provides a good example of how we weave sustainability into everything we do here at Frog Hollow Farm. Cutting the fruit requires a fairly large crew of people to do the cutting. These people are mostly members of our farm worker community. They tend to be older folks, and some are disabled…but they can do the work sitting down, in the shade at their own pace. And they’re bringing in that extra income to help support their families. At the fulfillment of the fruit-drying season, the work continues for our Fall and Winter crews who must sort, weigh and package it. Then of course, it requires people to actually transport the product, and finally, sell it.

By creating year-round work, we keep a stable, reliable, well-trained crew of people and have not been subject to worker shortages which are currently devastating many farms across the country.

Organically yours,

Signature of Farmer Al

Posted in Newsletter, Uncategorized

Recent Posts

  • Recipe: Pork Chops with Apples and Onions

    Pork Chops with Apples and Onions
    via Martha Stewart

     
    Ingredients:
    6 bone-in pork chops (loin or shoulder), cut 3/4 inch thick
    Coarse salt and fres…

  • Farm Focus: The Buzz with Bees

    Spring is synonymous with blooming flowers and where there are blooming flowers there are bees! And while most people think  of European honey bees, we  w…

  • Fruit & News of the Week: April 9, 2018

    This Week’s Fruit:
    Minneloa Tangelos
    Twin Girls Farm, Dinuba, CA
    The Tangelo is a cross between a mandarin and grapefruit. Its skin is easy to peel and its f…

  • Recipe: DIY Orange Soda

    Via Food52

    Ingredients:

    4 oranges
    1 lime
    1 cup granulated sugar
    Lemon lime seltzer water

    Method:

    Zest the oranges and the lime and add all o…

  • Farm Focus: Jim Churchill of Churchill-Brenneis Orchard

    Jim of Churchill-Brenneis Orchard, never imagined himself becoming a farmer, though he grew up walking through friends orchards on weekend trips from LA. His pa…