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THIS WEEK’S FRUIT
Suncrest Peaches
Frog Hollow Farm, Brentwood, CA
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.
Santa Rose Plums
Frog Hollow Farm, Brentwood , CA
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.
Summer Flare Nectarines
Frog Hollow Farm, Brentwood , CA
Our Summer Flare trees produce some of the largest and juiciest nectarines we see. Rich in flavor, they’re often solid red with hardly a streak of yellow in the skin. A clingstone, the Summer Flare is an ideal variety to bite right into and eat out of hand. Summer Flares are available in mid-July.
A NOTE FROM CHEF BECKY
Dried Fruit
Dear CSA Members,
Over the years, our dried fruit operation has expanded by leaps and bounds. Because of the increase in demand we have had to step up our game to produce more dried fruit efficiently, safely and for better quality. Every year it is a new challenge, and new problem to be addressed and a new solution to be found. Some have been very vexing to Jose (kitchen manger and dried fruit majordomo) and me.
At first challenge was how to prevent the peach skin from turning an unappetizing grey color and to make the peaches less toothy. After dipping in lemon juice and playing around with drying times, we decided that ultimately peeling them was the way to go. Yes, it was more time consuming, which is what makes it more expensive but ultimately worth it. The skin becomes very tough, like hide when it dries. When peeled color is more or less retained and that grey fuzz that can look like mold (but isn’t), is gone. Sulfur treating the fruit would cure this but, this was not an option for many reasons. So we peeled ‘em; check, problem solved.
But, as our production increased it became more and more difficult to get drying trays. Redwood trays are expensive to make and the older ones that we bought from our apricot growing and drying neighbor were falling apart after multiple pressure washings and nails and stables were beginning to appear. We decided that we needed to make our own. This time it would be on a PVC frame, with stainless wire base, held together by plastic ties. No more nails and staples or wood splinters.
Now it’s the birds. The mylar tape in the trees and the “scary eye” balloons just aren’t working.The latter are basically bright yellow and red beach- ball sized balloons with big bulls eye looking circles on them which are supposed to look like a hawk or great horned owl eyes to the pesky little black birds. The shiny mylar tape is supposed to “disorient” the birds but they pretty quickly figure both of these methods out. So, our solution is to create tunnels around the fruit trays with PVC and shade cloth. Not only will this keep out the birds but it we hope it will also keep the fruit from getting sunburned. We’re hoping less direct sunlight will give us a more even drying, making the fruit a little less tough and preventing black spots (caramelization of sugars) you often see on our peaches.
I hope you enjoy the dried fruit and the effort that goes into making it happen. Of course, for all our efforts, what really makes the dried fruit special is the amazing fruit we start with. Enjoy!
