Pears, Persimmons, Clementine Oranges
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- Warren Pears, Frog Hollow Farm
- Pink Lady Apples, Frog Hollow Farm
- Fuyu Persimmons, Frog Hollow Farm
- Seckel Pears, Frog Hollow Farm
- Clementine Oranges, Olson Family Farms, Kingsburg, CA
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Dear CSA Members,
It’s been a busy autumn at the Farm! Farmer Al will be traveling to Santa Monica this week to be featured as a Guest Farmer at the Santa Monica Farmers’ Market, we’ve been listed in Oprah’s ‘Favorite Things’ December issue for our Warren Pear mail-order gift box, we’ve have been listed in Martha Stewart Living (Nov Issue) and Food and Wine’s December issue! All for our lesser known PEARS! Sure, we are known for our fabulous stone fruits (Peaches!!), but our bumper crop of pears has really been exciting.
You are eligible for a 15% discount on mail order as a CSA customer, so please call me after perusing Froghollow.com to place an order or just email me. We would also be happy to work with you on your companies’ gift giving programs.
I’ve also been working to update our pastry selection on the CSA site to reflect the seasonal variety of pastries we offer. I brought a Pear Galette to my feast, and it was a hit! The pastry is so fluffy and good!
I also wanted to mention that if you are still curing or trying to cure your olives, the salt curing process is going to take longer than the instructions I included indicate. I’m not sure how long to recommend, I only know that mine are only just now starting to wrinkle and really release juices almost 12 days after they were sent in the CSA. There is a class at Berkeley Horticultural Center, on the 18th of December if anyone is interested in learning more! It’s a bit late for this year, but perhaps for next year!
Best wishes for a great week!
Melissa (925) 634-2845 x 206
Red Wine Sangria
My favorite Sangria is made with red wine, although you can make lighter versions with white or rose’ wines too. This is not the time to use an expensive wine. The addition of sugar and fruit is going to make your favorite, cheaper wine, shine. This is great to share with friends and best made the day before drinking so the fruit can impart their flavors into the wine.
Ingredients:
2 bottles dry, red wine, Cabernet is best
3/4 cup sugar, or slightly more if you like it a little sweeter
1 small apple, chopped
1 nectarine, chopped (when in season)
1 large pear, chopped
1 orange cut in half
1 cinnamon stick
¼ cup triple sec or brandy
½ cup Blueberry Pomegranate Juice
Pour wine into large pitcher. Add sugar and stir until dissolved. Add chopped apple, nectarine and pear. Take one half of the orange and cut 4 thin slices, add to pitcher. Take the remaining orange and squeeze it into the pitcher. Discard. Add cinnamon stick, triple sec and juice. Stir again.
Place pitcher in refrigerator overnight so all the flavors can fully develop. Your sangria is going to taste much better the next day after the fruit has had time to soak. Add additional sugar if desired.– From Chef Andrea Boje, CSA Member & owner of the
http://theholisticchef.com/
