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Kauffman Orchards in Bird-in-Hand, Pennsylvania, turns out super-sweet Saturn donut peaches, glossy Ruby Queen plums, and crisp Ginger Gold apples every year. But Orchard Manager Clair Kauffman is a pear man at heart. The Family Farm’s Best-Kept Secrets “I really enjoy pears, and I think they’re a commonly misunderstood fruit, especially in the grocery store,” Clair told The FruitGuys in
I hope you’ve enjoyed these last few months of peaches, nectarines, and plums because their summer season is starting to wind down. We’re still seeing lovely stone fruit for the moment, but August brings a seasonal shift away from those juicy treats and toward something more crisp and reminiscent of fall. You guessed it: As I write this, apples are
Cotton Candy™, Moon Drop™, Muscat, Koshu, Bronx, Concord… these aren’t just carnival foods and town names, they’re unique grape varieties, too. I first tried Concord grapes about 20 years ago in Brooklyn, New York, at the Grand Army Plaza Greenmarket. I remember walking up to a farmer’s stand made entirely from stacks and stacks of plastic bins overflowing with grapes.
A few weeks ago, my husband cut open one of the season’s very first peaches. It caved slightly to the touch and released a fragrant, floral mist when the knife bit into it. The scent alone made our mouths water! But when he tried to twist the flesh free of the pit, it refused to budge. “Ah man,” he said,
When I was a little girl, I knew grape season had arrived by the way the air looked in the grocery store parking lot. If it hung there still and sleepy above the asphalt, that meant I had to wait a little longer. When it shimmered with heat like a desert mirage, it was time! I practically vibrated with joy
In my early twenties, I started a love affair with cherries. I was doing a six-week language program through my college in Tours, France, and my host family lived on a quiet street just uphill from the center of town. We ate our meals together sitting outside at a long table loaded with the quintessential French staples: red wine, fresh
With the right seasonal fruit mix, your team will get to taste all of the freshest flavors the season has to offer. Think juicy summer peaches, sweet spring berries, crisp autumn grapes, and winter treats from the tropics! How to Upgrade Your Fruit Mix for More Seasonal Goodness We make it easy to upgrade from a Staples to a Harvest
Did you know that American farmers grow more than 100 different varieties of peaches? Most of us think of peaches as either white or yellow (same with nectarines) but there are at least 1,000 kinds of peaches worldwide, from the firm-but-juicy Pink Moon to the extra-large, red-skinned O’Henry. Some of them are only ripe and delicious for a week or
I got the call around 2 p.m. They said a candy sugar crash had hit their place of work. This can be a tough town, I told them. There is always a clear plastic bowl filled with miniature chocolates in reception. This time of year the Halloween candy can show up early. It’s criminal – and food crimes are the
I wasn’t a great Latin student, but I lived by the motto coined by my high school Latin Club members – semper ubi sub-ubi, “Always wear underwear.” (Ubi means “where,” but you get the idea, this was high school.) Mr. Ferry, my Latin teacher, drove a two-door Honda Civic. He used to say, in Latin, of course, that “On the
Summer for many of us is tied to the memory of a perfect piece of fruit. The tartness of that just-picked blackberry; the smell of a peach so sweet you salivate in anticipation of biting into it. I have touched on summer fruits here and there (last week I heralded the arrival of plums!) but I thought it might be
Summer is flying by faster than a fish on a unicycle and that can only mean one thing: PLUMS. Plums are now joining the parade of stone fruit that began back in June with cherries and apricots, and then joined by peaches, nectarines. We are featuring Very Cherry plums from Flavor Tree Farms in our Southern California conventional Harvest boxes.
At this time of year, varieties of peaches begin to come in and out of harvest almost weekly, evolving from June tartness to the cinnamony-sweet notes of late August. As I track the progression of summer through its changing taste, I find memories of taste and place getting triggered in my head. The summer I turned thirteen, I tasted raw
If Cling and Freestone sounds like a 1970s folk group gone electric, you’re not quite wrong. Stone fruit season has begun and it makes me want to do a head-banging pan flute solo. It’s never too late to learn the pan flute or about fruit. So here we go. Peaches & Nectarines: Cling fruit is fruit in which the flesh
Long ago I wondered why slot machines used cherries as the winning images for hitting the jackpot. It didn’t make sense to me. Maybe a dollar sign, or a star, but cherries? It seemed odd. Yet a gambling analogy is an apt one for the beginning of the cherry harvest and stone fruit season. Cherries tend to be the first
Tuesday was on my calendar for a meeting on Monday. It had been there since Thursday penciled it in on Friday. I was confusing myself as to who was what-day and what-day was who so I tried to clear my mind by counting backward from a coil-of-rope-snare to an arch-shaped-bone using the ancient Egyptian numbering system. That steadied me. When
Scene: Pliny the Elder’s open atrium podcast studio in Misenum, Bay of Naples, August 24th, 79 CE Pliny E: Welcome listeners & toga wearers. This is again, Gaius Plinius Secundus coming to you direct from Misenum on this lovely August day for another edition of Semper Esurientem (“Always Hungry”). Today we’re going to explore a bit of natural history and
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 2 cups cucumber, halved lengthwise and thinly sliced 2 cups peaches (or stone fruit of choice: nectarines, plums, pluots, apricots, apriums, etc.), ½-inch thick slices ¼ cup onion, sliced into very thin slivers (a mandoline slicer is recommended) 1–2 tablespoons rosemary, minced (optional) 3 cups salad greens of choice 2 tablespoons olive
Described as “knock-your-socks-off-good!” by FruitGuys buyer Misi Katoa, CandyCots are a uniquely sweet group of apricot varieties grown exclusively by a family-owned, fourth-generation farming collective based in Modesto, CA. Chris Britton and Paul Konynenburg helm the company—the two still work alongside their fathers, who have been partners since the 1960s! There are four varieties of CandyCot, ranging from large to
My daughters are in a rock band. One plays bass and the other drums. My 10-year old drummer has a problem with The Go-Go’s song “We Got The Beat.” “I keep losing my beat,” she says. “Have you looked in the root vegetable bin?” I chuckle. “Dad, not that kind of beet,” she says. “My beat! Look.” She drums on
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