{"id":5155,"date":"2015-06-29T14:02:25","date_gmt":"2015-06-29T14:02:25","guid":{"rendered":"http:\/\/happychildcsa.com\/froghollowCSA\/?p=5155"},"modified":"2016-04-07T14:03:20","modified_gmt":"2016-04-07T14:03:20","slug":"a-note-from-farmer-al-june-29th","status":"publish","type":"post","link":"https:\/\/happychildcsa.com\/froghollowCSA\/a-note-from-farmer-al-june-29th\/","title":{"rendered":"A note from farmer Al: June 29th"},"content":{"rendered":"<a href=\"http:\/\/happychildcsa.com\/wordpress\/wp-content\/uploads\/2015\/06\/1743648_10153398409805421_193613159703731623_n.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-4489\" src=\"http:\/\/happychildcsa.com\/wordpress\/wp-content\/uploads\/2015\/06\/1743648_10153398409805421_193613159703731623_n.jpg\" alt=\"1743648_10153398409805421_193613159703731623_n\" width=\"510\" height=\"768\" \/><\/a>\r\n<p class=\"p1\">Dear CSA Members,<\/p>\r\n<p class=\"p1\">This week we are picking the last of our Suncrest peaches and we are sorry to see them go. They are big, juicy with a high flesh to pit ratio; their flesh is delicate but there\u2019s a lot of it. They are also beautiful. They are round and fat with a slightly curved, pointy end and they are light to deep yellow.<\/p>\r\n<p class=\"p1\">Not that they are not without their problems; they don\u2019t store very well due to<span class=\"Apple-converted-space\">\u00a0 <\/span>its delicate flesh and that pointy end has a tendency to get smashed by the box lids. The yellow color is pretty but in the retail world red always sells better. It also has a tendency to be fuzzier than other peaches. Still, they have a delicate, peach flavor and we will miss them.<\/p>\r\n<p class=\"p1\">Cooking with the Suncrest is a challenge because of its juiciness. They are best when they can be eaten fresh, in a salad, with yogurt and granola or my favorite way on Bruschetta. Last Sunday we had the vintage release party for our favorite local vintner, Becky Bloomfield of Bloomfield Vineyards.<span class=\"Apple-converted-space\">\u00a0 <\/span>She showcased 5 new vintages and we served a different course to match the wines. We served peach Bruschetta with her new Chardonnay. Normally, I make peach bruschetta with a creamy cambonzola or the blue Castello, but Becky felt it was too pungent for the wine and she was right. Instead we served it with Cow Girl Creamery Red Hawk, a triple cream cheese. On top of the cheese was a perfectly ripe sliced, Suncrest peach. It was a perfect match and everyone loved it<b><i>.<\/i><\/b><\/p>\r\n<p class=\"p1\">During Suncrest season we have this every morning for breakfast, but it also a great appetizer, with or without a salad. We used an ACME Bread sour batard but you can use any bread, a pugliese works too. Slice them 1\/3 -1\/2 inch thick. Toast it in the toaster or if you\u2019re making more than 2, brush the toast with olive oil and cook in the oven for about 5-7 minutes at 350\u02da with convection if you\u2019ve got it. After the bread is cool enough to handle but still warm, spread a slice of the cheese and put about on \u00bc -1\/2 <span class=\"Apple-converted-space\">\u00a0 <\/span>of a pitted, unpeeled Suncrest peach fanned on top. Nothing could be easier or more delicious.<\/p>","protected":false},"excerpt":{"rendered":"<p>Dear CSA Members, This week we are picking the last of our Suncrest peaches and we are sorry to see them go. They are big, juicy with a high flesh to pit ratio; their flesh is delicate but there\u2019s a lot of it. They are also beautiful. They are round and fat with a slightly [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[32],"tags":[],"class_list":["post-5155","post","type-post","status-publish","format-standard","hentry","category-note-from-farmer-al"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5HwAU-1l9","_links":{"self":[{"href":"https:\/\/happychildcsa.com\/froghollowCSA\/wp-json\/wp\/v2\/posts\/5155","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/happychildcsa.com\/froghollowCSA\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/happychildcsa.com\/froghollowCSA\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/happychildcsa.com\/froghollowCSA\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/happychildcsa.com\/froghollowCSA\/wp-json\/wp\/v2\/comments?post=5155"}],"version-history":[{"count":1,"href":"https:\/\/happychildcsa.com\/froghollowCSA\/wp-json\/wp\/v2\/posts\/5155\/revisions"}],"predecessor-version":[{"id":5157,"href":"https:\/\/happychildcsa.com\/froghollowCSA\/wp-json\/wp\/v2\/posts\/5155\/revisions\/5157"}],"wp:attachment":[{"href":"https:\/\/happychildcsa.com\/froghollowCSA\/wp-json\/wp\/v2\/media?parent=5155"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/happychildcsa.com\/froghollowCSA\/wp-json\/wp\/v2\/categories?post=5155"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/happychildcsa.com\/froghollowCSA\/wp-json\/wp\/v2\/tags?post=5155"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}