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THIS WEEK’S FRUIT
Fuyu Persimmon
Chiechi Farm, Live Oak, CA
The Fuyu has a crisp texture and delicate sweet flavor. They have a beautiful orange to red hue when ripe. They can be eaten out of hand with skin on or peeled.
Fuji Apples
Cuyama, New Cuyama, CA
Fujis are a cross between Red Delicious and Ralls Janet, an heirloom apple dating back to Thomas Jefferson. Fujis are loved by many for their crisp, sweet, and juicy character.
Pomegranate
Purity Organic, Kernman, CA
Native to the regions of Persia and the Western Himalayan range, pomegran- ates have been cultivated for several millennia. When sliced open a beautiful array of jewel like seeds are displayed. The aril is the colorful casing that sur- rounds the edible seeds and has a sweet tart flavor. Enjoy the arils alone or use them in salads, desserts, or beverages.
Navel Oranges
Twin Girl Farm, Yettem, CA
California Navel Oranges are considered to be the best Navels for eating out of hand. They have a thick skin that is easy to peel, are seedless, and have a meaty and sweet flesh that makes them a perfect snack. Navels are also great for juic- ing and cooking.
Hayward Kiwi
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.
A NOTE FROM FARMER AL
Dear CSA Members,
Just got back from a wonderful visit to the Tuscany and Umbria regions of Italy. We focused on food and farming of course. We (Becky and I plus our two daughters, Maddie age 11 and Millie age 9) stayed in a beautiful villa in the Medieval town of Cortona in Tuscany with a group of organic farmers. We visited no less than 12 very interesting farms, mostly in the province of Umbria, just south of Tuscany. These were all organic farms, growing truly delicious foods typical to their regions. Most of them had kitchens where they cooked meals for us using their farm grown ingredients. It was all very inspir- ing and we came home with some great ideas for Frog Hollow Farm.
We’ve been home for 4 days now and enjoying greens from our own winter garden. I am delighted at the quality of our produce, which is as good as any- thing we tasted in Umbria. I’m talking greens not fruit. This is our very first attempt at growing winter veggies and our two gardeners, Kristin and Mar- lene, are doing an amazing job. Several kinds of lettuce, arugula, kale, stinging nettle, radishes, leek and cabbages with lots more stuff coming.
Chef Anna made a stinging nettle pesto with garlic, kale and walnuts…. best pesto I’ve ever eaten, bar none. And then, Becky topped it with a pesto of mostly kale (no nettle), walnuts and our own EXTRA VIRGIN olive oil. Amazing! And healthy too!
Next year we will ramp up our winter garden production with enough volume to keep all of our CSA members supplied with all of their vegetable needs as well as fruit.
You’ll be “oohing and aahing” and may even become vegetarians!
