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THIS WEEK’S FRUIT
Robada Apricots
Frog Hollow Farm, Brentwood, CA
Our stone fruit season has fully arrived when the Robadas are ready to pick. A large and robust apricot, the Robada has a particularly vibrant blush that makes the fruit seem to glow on the branch, almost like tiny Japanese lanterns lit from within.
Cot -n- Candy Apricots
Frog Hollow Farm, Brentwood, CA
A white fleshed aprium developed by renownded plant breeder Floyd Zaiger. Characteristic of white fleshed stone fruit, these apriums have a more subtle sweetness than orange varieties, but with notes of honeydew, they are sure to please. These delicate fruits bruise easily, so handle with care.
Crimson Lady Peaches
Frog Hollow Farm, Brentwood, CA
The Crimson Lady is one of the first varieties off the tree. It has a firm texture that is more springy than meltingly juicy and where some palates may find it less desirable for eating out of hand, when dried it is uniquely chewy and delicious.
June Glo Nectarines
Frog Hollow Farm, Brentwood, CA
An early season ( June 1st!), yellow fleshed nectarine that is semi-freestone and full of flavor. Another great fruit by Flyod Zaiger.
A NOTE FROM MARLENE
Hello CSA Members,
When I am visiting the San Francisco Ferry Building farmers market on Saturdays, I’ve been needing to bundle up. The fog, wind, and clouds are in stark contrast to the weather on the farm. Out in Brentwood, summer is here. We nearly reached 90 last week! The nights still get cool in the 50s, which brings some respite.
Weather plays a large part in a plant’s life cycle, especially with our tomatoes. Tomatoes, like me, don’t love the cold. They need a minimum of 60 degrees to set fruit. The hot days have balanced out our cooler nights, and we are already seeing little green tomatoes on our plants. This has the kitchen in a tizzy to get ready for the bounty they are about to face.
Chef Becky and Anna are planning to create some gourmet ketchups. Like most Americans, I love ketchup, but had all but given it up since I couldn’t find a high quality one. (It is very difficult to find one using organic ingredients and without high fructose corn syrup.) Ketchup is a great condiment since it can be used in so many ways: for dipping, on sandwiches, with eggs, and on pizza, but it also allows for great versatility in its recipe. Chef Becky and Anna are planning on using our heirloom and saucing tomatoes to make delicious tomato ketchup bases and then add some flare to them. They will definitely be making some with our delicious fruit, for that sweetness and tang. Using jalapeños and peppers we are also grow- ing on the farm, there will be spicy options too. Interesting spices and herbs will also make for unique savory options.
Making sauces is a different ballgame from making our famous conserves, and Chef Becky and Anna have been doing their homework. They are working on get- ting their cannery license and looking into new equipment.
As time and creativeness allows, they are dreaming of pasta sauces, conserves, and hot sauces. And of course the tomatoes will be used fresh in our cafe in the Ferry Building in sandwiches, soups, and salads. Be sure to stop by this summer!
