fruit notes
We’re kicking off fig season right with these Desert King figs. They’re dry-farmed organically by New Moon Organics in Humboldt County. They will pick in a couple passes over a week and a half and then their fig season is done. The ephemeral nature makes eating this fruit feel even more special. But that romanticizing belies the logistical feat that makes it happen. Some growers hedge their bets, opting for the security of sending fruit that’s a little firmer. Upon request, and with assurances made, they will pick a little riper for us. That is not how this works. New Moon only does it one way: they pick them ripe, with dry cracks starting to show in the skin and a hint of syrup pushing out of the fruit. This requires laser focus and a ton of care. We see it in the pack, the way the figs are carefully layered in a single layer, nestled into each other like puzzle pieces. And you’ll see it in the fruit: jammy and honey-sweet. Store in the fridge but don’t wait too long to enjoy them.
This week, each box includes a bonus in the form of Caviar limes! These little citruses contain beads of lime juice that burst with flavor. To get to the good stuff, cut one in half and squeeze from the bottom, pushing out the fruit. You can eat them as-is, but they shine when used to add a pop of acid and texture to cocktails or food. We don’t typically include fruits that you can’t just dig into (though granted some require a bit more work than others), so let us know what you think! These are grown organically by Condor Ridge Ranch in Goleta. Store in the fridge.
The final harvest of Masumoto’s season is the Le Grand nectarine. This is the way to wrap up! The Le Grand is dense and deeply flavorful, with plenty of acid to balance all that richness. By modern standards, it’s striking how yellow this yellow nectarine is. On most Le Grands, the skin is covered in wide brush strokes of yellow, with a bit of red as an accent. Modern varieties are bred for full-color, which means RED, and for the benefits that red provides to industrial ag. (To name a few: consumers equate red on the supermarket shelf with “ripe”, red skin hides bruising better than yellow skin, and it’s harder to tell that a fruit has been picked green when it’s covered in red blush.) The Le Grand is an old variety, developed in the ‘30s by the father of nectarines. Ironically, when it was released, it was novel for how red it was! Early nectarines were small with white flesh and green skin, so a nectarine this brightly-colored was an innovation. But compared to later varieties, the Le Grand bruises more readily and there’s no hiding it behind their yellow skin, so it has fallen out of commercial flavor. But that rich flavor – it’s hard to beat it. Store on the counter. Grown organically by Masumoto Family Farm in Del Rey.
The Quip finger grape is another product of the mad botanical scientists developing novel grape varieties in Bakersfield. How this particular grape escaped the marketing team’s wrath, dodging duds like “Funny Fingers” and “Candy Dreams”, landing the benign but unhelpful “Quip” – well that’s anyone’s guess! The fruit itself is bright and snackable – an easy-eater as some would say. And the shape is fun! Store in the fridge. Grown organically by Murray Family Farms in Bakersfield.
When I imagine a pluot in my mind’s eye, it’s a Dapple Dandy. It’s the quintessential pluot! Cathy and Michael of Spreadwing grew these. They have a bumper crop coming so we’re offering five pound straight-packs next week. Tell your friends! Store in the fridge, or on the counter if you like it a little softer. Grown organically in Rumsey.
Carine’s, and our, favorite French cantaloupe-style melon from Charentes. Sivan charentais melon! Store in the fridge. Grown organically by Sun Tracker Farm in Guinda.
After the heat blasted last year’s blackberry crop, these Triple Crown blackberries are proof that this season is a return to form. They are rrripe! Store in the fridge. Grown organically by Front Porch Farm in Healdsburg.
Better late than never! The Late Brittany apricot arrives a full six weeks after most apricots have finished for the season. I do not understand why, and I’m not arguing with it. It’s like catching a glimpse of something that reminds you of a fond memory. Enjoy! Grown organically by The Cloverleaf Farm in Dixon.
