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Check Out This Weeks Recipe from Your Produce Man. Click Here.
Here’s a more in-depth look at the produce topics seen this week on Your Produce Man. RED FLAME GRAPES (Monday, June 9): New crop grapes are being cut in Mexico, Arizona and California’s Coachella Valley. Temperatures have soared to over 100 degrees the past several weeks, which really brings on maturity, sugar content and size. These early Red Flame grapes will have a smaller berry size, but don’t worry, this year, the early sugar content has been fantastic. Take a look at the stems. See how velvety and green they are. That is a sign of freshness. If the stems start looking dried, dehydrated or brown, that is a sure sign of age or heat after harvest. New medical studies show that there are compounds found in Red Flame grapes that help rejuvenate red blood cells. Maybe that’s why football great Jerry Rice eats two pounds of Red grapes after every workout or game. This makes the Red Flame grape the perfect snack for the weekend warrior.
PERLETTE GRAPES (Tuesday, June 10): It’s the pearl in the produce department. The Perlette Seedless Grape. It is the very first grape of the season to be harvested. Perlette is French for “little pearl.” These round berries tend to be a bit tart at the very beginning of the season. However, this year, with a lot of very warm temperatures in the desert growing regions of Arizona and California, sugar content has not been a problem. Grapes, a sweet snack that is even more convenient than opening a bag of chips or a candy bar. Nothing to open here. Just pluck the berry from the stem. It just doesn’t get any easier than that. Grapes are not only one of the most convenient snacks around, it’s also one of the healthiest. Grapes are loaded with phytonutrients, which some studies say may even help prevent cancer or heart disease. Excite any green salad by simply cutting grapes in half and adding those to the salad. Add some grilled chicken into your favorite Waldorf Salad recipe (including red and green grapes, of course) and you’ve made a great, refreshing summer salad entrée.
PEACHES (Wednesday, June 11): It’s time to roll up your sleeves for one of the sweetest…and juiciest fruits of the summer, the Peach. Peaches are commercially grown in many parts of the country, including Georgia, the Carolinas, Colorado and Washington. The Texas Hill Country peaches are anticipated every summer. However, California grows about 75% of the nation’s domestic supply of peaches. These tiny, sweet “water balloons” draw moisture from trees, and they do it most during the hot, dry weather in the San Joaquin Valley of California. Because of the rich flavors found in a peach, they are a great ingredient into many recipes. There are many varieties of peaches, but just two main types, the Cling and the Freestone. Whatever the variety, you still need to ripen your peach before you eat it. The magic of a brown paper bag should do the trick. Just place your peaches in the bag, roll up the top and set it out at room temperature. Unripe peaches should not be refrigerated, but a fully ripe peach can be refrigerated for up to a week or so.
APRICOTS (Thursday, June 12): Apricots most likely originated in China, but today, California grows about 50% of the world’s supply of Apricots, about 90% of the Apricots grown in the United States. Washington grows the rest. Spanish missionaries were the first to plant Apricots in California. The first major commercial orchard was in 1792 just south of San Francisco, in the San Jose area. Today, there are around 21,000 acres of Apricots being grown in California. There are about 24 varieties that are commercially grown in California. Growers and scientists are working hard at coming up with new varieties that are larger in size, stay firmer longer while ripe. There was a time when the only way to eat a ripe Apricot was right from the tree. If it wasn’t tree-ripened, it wasn’t worth eating. These newer varieties are a great improvement. Apricots, like other stone fruit, will ripen after harvest. Use the brown paper bag, but you’ve got to be careful with Apricots. They will go from unripe to overripe very quickly. Keep a close eye on them and you will receive your reward. Get out the vanilla ice cream. Anyone up for an Apricot Crisp?
BING CHERRIES (Friday, June 13): They are the tiniest of the stone fruit. And they are among the most treasured of all fruit. The trembling Cherry. Bing Cherries are now in the supermarket, just in time for Father’s Day this weekend. You better buy quickly, becaue the season is here and gone before you can blink. Within about 4 weeks, the entire crop will be harvested. Over half of California cherries are exported to the Pacific Rim countries of Japan, Hong Kong and Taiwan. California grows about 75% of the nation’s fresh market cherry supply, with the rest coming from the Pacific Northwest. Most Washington cherries are grown in the Wenatchee Valley and the Hood River area. Right now in the Wenatchee Valley, cherries are still several weeks away from harvest. There’s nothing like popping a cold cherry in your mouth, but add them to a few recipes for even greater joy. And cherries are very healthy, loaded with anti-oxidants and phytonutrients.
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