The Grav-ity of Change

Share this post

Change has come slowly but steadily to the foods we’ve eaten over the last 70 years. While there  has been no acute onset to clearly demonstrate the difference between the food of today and  yesterday, if you take a look at local agriculture, you can see the fingerprint of change in all partsof the U.S.

In the 1940s, Northern California’s Sonoma County had thousands of Gravenstein apple orchards.  During World War II, American troops were given Gravenstein applesauce and dried Gravenstein  apples from the region. This put Sebastopol (the hub of the Gravenstein’s growing region) on the  map. Over the years, however, the Gravenstein has waned in popularity. It has a short growing  season and doesn’t store for long periods like other more commercially viable apples. Most of its  acreage was torn out and replaced with more profitable wine grapes. Today the apples are grown  on less than 1,000 acres in Sonoma County. (See the Los Angeles Times’ recent piece, "The Future  of Gravenstein Apples Hangs by a Thin Stem"). The slow change to our food culture has made this apple an endangered species.

The Gravenstein is a unique, delicious apple prized for its sweet-tart flavor. It’s considered an  heirloom: a wisp of food memory that curls over our senses, leaving us with a culinary tale of  yesteryear that starts with a smile and finishes with a bittersweet sigh. Experiencing Gravensteins  opens a door into the magic of another time—it’s a world of narrow-gauge railroad track through  open orchards; flat-bed trucks holding wide, wooden boxes filled with red-and-green striped  apples; the smell of cider and soil on a cool morning under fog-licked blue skies”¦.

You can help save the Gravenstein apple and celebrate its history. The FruitGuys is supporting the  last organic growers of Gravenstein apples in Sebastopol by offering a 5-pound box of Gravensteins  sent directly to you. Visit fruitguys.com/gravenstein for more information. The boxes are only $20,  and shipping may be included, depending on your location. We’re offering them at the height of  their season—the weeks of August 15 and August 22, 2011. The season is short, so don’t wait.

As always, please check our Mix pages to find out exactly what you’re eating and where it was  grown.

Enjoy & be fruitful!

 

 

Subscribe to the WEEKLY BITE

* indicates required

 

Recent The FruitLife articles:

Summer fruit varieties and when you’ll be seeing them
July 9, 2019
Beehives, swales, and vermicomposting, oh my!
April 29, 2019
Spring fruit varieties and how to enjoy them
April 16, 2019
A tribute to the “Lemon Lady” of Redwood City
March 11, 2019
The FruitGuys New Year’s poem
January 8, 2019
Sowing the seeds of entrepreneurship
October 31, 2018
Give the delicious gift of farm-fresh fruit and healthy snacks
October 4, 2018
Summer to fall transition brings new fruit into the rotation
October 2, 2018
Bring some fruitful fun to your workplace on Tuesday, October 2
September 27, 2018
Farmer suicide is a public health threat and could hurt our food supply
August 14, 2018

More recent articles:

Summer muffin recipe
July 18, 2019
Assumptions can harm both recruiters and job seekers
July 16, 2019
Simple summer salad dressing recipes
July 11, 2019
Easy summer pasta recipe
July 4, 2019
How to create a dress code that works all year
July 2, 2019
More employers are getting serious about time off
June 27, 2019
Food:
Two Easy Recipes for Canning Stone Fruit
June 25, 2019
Food:
The health benefits of honeydew melon
June 20, 2019
Food:
The delicate flavors of white peaches and nectarines
June 13, 2019
Don’t let plantar fasciitis pain break your stride
June 11, 2019

About Us

Our online magazine offers a taste of workplace culture, trends, and healthy living. It features recipes for easy, delicious work meals and tips on quick office workouts. It's also an opportunity to learn about our GoodWorks program, which helps those in need in our communities and supports small, sustainable farms.