Greetings!
Week two is off to a windswept start for me here on the farm, while last Tuesday I took home my first CSA box. I've been enjoying a simple but delicious breakfast of an egg-white omelet with slices of buttery avocado every morning. I can't get enough of those avos!
Once again the Star Ruby grapefruits are the big boys in the box. Golden Nugget tangerines are back, and we've got another round of our favorite little fuzzy fruit for my fellow kiwi lovers. Avocados continue to tempt, and this week's box has more of those mean green Vitamin B machines with a focus on the Fuerte.
Image by Flickr user harmonyraelingen licensed via Creative Commons  | Growers tend to favor the Hass because its tougher skin makes for easier shipping, and this year, Peruvian Hass avocados will be hitting stores here in the US. For those of us with an interest in seasonal eating and sustainability, introducing imported avocados particularly in the summer months lends itself to having to make hard decisions or a little extra investigative work to see where those avocados just begging to be eaten are coming from.
In California where we have a virtual monopoly on US avocado production, Fuerte's and other varieties make up only 5% of the total crop. Our hats off to Jerome and Noel Stehly for providing these rare avocados from their organic farm.
If you'd like to share what you're doing with the fruits that you can't get enough of,email me! I know I'm not the only one on the farm who would love to hear how our CSA members are enjoying their fresh fruit.
Cheers,
Kimi Owens
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Recipe of the Week
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Grapefruit-Tarragon Sauce
(Recipe from Cooks Illustrated)
-1 grapefruit, juice reserved (about ½c)
-1 teaspoon extra virgin olive oil
-1 minced medium shallot
-1 tablespoon honey
-1 tablespoon chopped tarragon leaves
-1 tablespoon unsalted butter, cold
Designed as an accompaniment for a stove-top roast chicken,
if you're making this recipe to use with seafood or a vegetarian meal, you'll
want a bit of extra liquid for the reduction. Try a couple teaspoons of lemon
juice for an even more tangy sauce, or a bit of that all-time veg cooking
favorite, apple cider vinegar.
Prepare the grapefruit by using a sharp knife to cut away
the rind and slice out the segments. If you've never done this before, here's a
great how-to video on YouTube for segmenting citrus.
Slice the segments into ½ inch pieces and make sure to save
the juice.
Add olive oil to a skillet on low heat. Toss in the minced
shallot and cook until softened. Increase to medium-high heat and add the
grapefruit juice (save the segments for later) and any extra liquid or reserved
cooking juices. Simmer until reduced to a ¼ cup, and then add segments and
honey and return to simmer to give the reduction a chance to harmonize. Remove
from heat and stir in your fresh chopped tarragon and butter. Season to taste,
add to your main dish, and enjoy!
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