Organic Picks of the Week 07/10/12

Best if Used By 07/17/12

Organic Picks of the week for July 10th, 2012 features
Red Grapes, Green Squash, Nectarines,
Walla Walla Sweet Onions and Apricots

Organic Red Grapes


Crisp, plump, juicy, sweet and flavorful – that’s what we want from our Red Seedless Grapes, right? That’s what you can expect from the new crop Organic Red Grapes from the San Joaquin Valley California which are now in season for the next few months. The round, light red-skinned California Organic Red Flame variety Grapes I’ve tried this week have been delicious! Pure, snacking enjoyment.

Now in season: Organic Red Flame Grapes from California - pure, snacking enjoyment!

Organic Green Squash


Local Organic Green Squash is now in season in the Mid-Atlantic and Northeast areas. Pennsylvania, New Jersey and New York certified organic farms are harvesting Green Squash, often called Zucchini, as the summer heat pushes the plants on. Perhaps you have some Green Squash bursting with fruit in your garden right now too. (Check it everyday, since a small squash today can become a billy-club tomorrow.) What to do with all of that tender, moist Organic Zucchini this month? It is good for sweet and savory recipes. Anyone have a great Zucchini bread or quiche recipe to share?

Clean and green: Local Organic Zucchini time!

Organic Nectarines


Fuzzy Organic Peaches have a naturally smooth cousin – Organic Nectarines. It is peak season in California for Yellow-flesh Organic Nectarines. Portions of this year’s crop endured some nasty hail storms during the spring which knocked some fruit completely off the trees and scarred others. That has translated into prices that are slightly higher than last summer, but the fruit is as tasty as ever. It only takes a day or two at room temperature to ripen a Nectarine to creamy and juicy enough to require a napkin. Yum! But too many days on your counter or, worse too many days in your fridge, will leave you with a mealy Nectarine.

Organic Nectarines: the smooth cousin of fuzzy Organic Peaches.

Organic Walla Walla Sweet Onions


If you want a mild Organic Onion to eat raw or enjoy just cooked slightly, then you should try some Walla Walla’s this month. They’re perfect for picnics, BBQ’s and summer meals. Organic Walla Walla Sweet Onions from Washington state’s, you guessed it, Walla Walla area. For us East Coasters, think of it as the Vidalia, GA of the Pacific Northwest. Here are some Sweet Onion recipes to inspire you. I just like saying “Walla Walla”… bing-bang!

Walla Walla: say that without smiling. And try them grilled without smiling.

Organic Apricots


It’s not a bumper crop, but the Washington state Organic Apricot season is here and they’re gorgeous! These small stone fruits with velvety skins are prized for their distinctive tasting orange flesh. The fruit is drier than a plum, and the flavor intensifies when baked or dehydrated. When Apricots are running sweet, I love ‘em as a satisfying snack. Perhaps you’ll see a recipe here that will get you in baking mood.

Organic Apricots with rosy blush in peak season from Washington this month.

The organic fruit this month from Washington is pleasantly juicy for Apricots and pleasingly sweet. Store them in the refrigerator until you’re ready to eat them. If you want the fruit a little softer, set your Apricots on the counter for a day or two at room temperature.

What is Organic Produce?

Certified Organic Produce meets a set of standards for growing, handling and labeling that is governed by the USDA’s National Organic Program. Organic fruits and vegetables are grown without the use synthetic chemicals, pesticides and fertilizers. The terms “Natural” and “Local” are not the same as “Organic.” Learn more about Organic.

Buy Smart. Shop Healthy. Live Organic.

The Produce Geek, Jonathan K. Steffy

Forward this to a friend if you think they’ll like it – Here’s to fresh!