Organic Picks of the Week 06/11/13

Best if Used By 06/18/13

Organic Picks of the week for June 11th, 2013 features
Strawberries, White Peaches, Galia Melon, Celery and Apricots


Organic Strawberries

BEST FLAVOR | PEAK SEASON | VALUE PRICED

Flavor. Flavor. Flavor. Expect sweet, firm-textured and rich-tasting fruit with peak season Organic Strawberries from California this month. My taste buds have been delighted with every pack of organically-grown Strawberries I’ve tried recently. With bountiful supplies come lower prices, so keep an eye out for both in-store and advertised specials through mid-July.

Tasty fruit alert! Yum-yum, peak season Organic Strawberries are here.

TIPS:

  • At the store, inspect the packages from all sides, avoiding containers with wet spots on the berries or bottoms of the containers.
  • Look for plump, red berries with healthy looking, green caps.
  • Keep them cold in the fridge, but they’ll have better taste and texture if you use them within a couple days.
  • Wash Strawberries under cold water just before use
  • Check out this strawberry recipe resource for use and recipe ideas.

Organic White Peaches

PEAK SEASON

No waiting necessary. Peak season is here for Organic White Peaches out of the San Joaquin Valley of California. And you can eat White Peaches right away. Why? White-flesh Peach varieties are low in acid so the natural sugar comes through in the flavor from the moment they are picked. Firm and crunchy – yet still tasty! Ripened White Peaches will stay just as sweet but become soft and juicy. Use White Peaches the same way you would Yellow-flesh varieties. Select White Peaches that have no greenish coloring in the white areas of the skin – a sign of under-ripe. Store them a room temperature and try to use them within a day or two.

White Peaches: Low acid means sweet when hard & crunchy, soft & juicy, OR grilled & caramelized.

RECIPE: Grilled White Peaches:

  • Pre-heat grill to high
  • Halve White Peaches and remove the pit
  • Spray White Peaches with a quick burst of spray-able oil on each side
  • Reduce grill heat to medium-high
  • Grill for about 3 minutes on each side, flesh side first
  • Serve with ice cream or whipped cream, garnish with mint

Organic Galia Melon

PEAK SEASON | BEST FLAVOR

What is a Galia Melon? It is a cross between a European-style Cantaloupe and Honeydew developed by a plant breeder in Israel several decades ago. The skin has shades of green to straw-colored brown with fine webbing. The color tends to darken as the fruit ripens. Inside, the flesh is green to creamy-white in color, juicy and quite sweet. The best judge of ripeness is when you begin to smell a pleasing fragrance when the melon is at room temperature.

When Cantaloupe met Honeydew a sweet and lovely Galia Melon was born.

Organic Galia Melon is fantastic to eat by itself as a snack or dessert. It’s tropical-melon flavor enhances salads and can be brilliant as a gazpacho-style soup. Cut melon and fresh mint with water in a pitcher makes wonderful spa-water. Organic Galia Melons are in season from southern California during June and again during late summer.

Organic Celery

PEAK SEASON | VALUE PRICED

Following a period of very high pricing and light harvests, Organic Celery from California and Mexico is back in season making them an excellent option for preparing healthy snacks, vegetable trays or for juicing.

Did you know a stalk of Celery contains about 10 calories? That begs the question: Do those 10 calories per stalk get negated by chewing?

JUICING RECIPE: Klassic Kale

A no frills green blend, this is what juicing is all about for me: delivering lots of nutrients in a drink that is fresh, yet sweet enough to sip and tart enough to be refreshing. This is one of my go-to kale juices.

  • 3-4 full stalks of Leafy Green Kale
  • 4 stalks of Celery (or 1 Celery Heart)
  • 1 Lemon, mostly peeled
  • 2 sweet-tart Apples

Klassic Kale Juice.

Organic Apricots

PEAK SEASON | BEST FLAVOR

Seasonal treats are fun! And one of the delightful fruits that’s back in season is fresh Apricots. These small stone fruits with velvety skins are prized for their distinctive tasting orange flesh. The fruit can be drier than a plum, though not always, and the flavor intensifies when baked or dehydrated. When Apricots are running sweet, I love ‘em as a satisfying, high fiber snack. Here are some delicious-looking Apricot recipes to explore.

Fresh Organic Apricots are in season with their soft, velvety skin over pleasantly sweet and distinctively-flavored orange flesh.

Peak season has begun for Organic Apricots in the San Joaquin Valley of California and will continue through July. Here in June the fruit has been on sizing up nicely, is pleasantly sweet and juicier than normal. Store fresh Apricots 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