Taste the Sunshine: A Farmers Market Guide to Stone Fruit
A Bounty of Summer Stone Fruit in a Salad
Andy's Orchard: Maverick Orchardist Demystifies Heirloom Stone Fruit & Shares Tips for Selection
Perfect for Summer! Recipe for Herbed Zucchini Fritters with Stone Fruit Salsa
Behind the Legend of Frog Hollow Farm
Plumalicious Summer Plum Jam
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Learn more at \u003ca href=\"http://www.cuesa.org/\">cuesa.org\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twitter":"cuesa","facebook":"CUESA","instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"CUESA | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/cuesa"},"susanhathaway":{"type":"authors","id":"5578","meta":{"index":"authors_1591205172","id":"5578","found":true},"name":"Susan Hathaway","firstName":"Susan","lastName":"Hathaway","slug":"susanhathaway","email":"susan@redpenassoc.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"From making blob-shaped pancakes for her family at age 6 to presumptuously reinventing recipes from well-known chefs, Susan has had a life-long food love affair. You'll usually find her sniffing out great ingredient sources, locating intriguing food stories, inventing recipes and exercising like a demon as an antidote to her passion. This Bay Area native is a longtime food & wine journalist and blogger who has contributed to regional publications such as the San Jose Mercury News and its affiliates, Metro, San Francisco Chronicle, South Bay Accent, Urbanspoon and other epistles that are lucky enough not to have been killed off yet by the publishing crisis.","avatar":"https://secure.gravatar.com/avatar/ea0e2509178d71552ad508c072f4c3ce?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Susan Hathaway | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/ea0e2509178d71552ad508c072f4c3ce?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/ea0e2509178d71552ad508c072f4c3ce?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/susanhathaway"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_118096":{"type":"posts","id":"bayareabites_118096","meta":{"index":"posts_1591205157","site":"bayareabites","id":"118096","score":null,"sort":[1497054605000]},"guestAuthors":[],"slug":"taste-the-sunshine-a-farmers-market-guide-to-stone-fruit","title":"Taste the Sunshine: A Farmers Market Guide to Stone Fruit","publishDate":1497054605,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>While Karl the Fog envelops the Bay Area, stone fruit brings a ray of sweet sunshine to the summer farmers market, in a rainbow of colors and flavors.\u003c/p>\n\u003cp>Between a freshly harvested farmers market peach and a common grocery store peach, you’ll find a world of difference. In the grocery store distribution system, fruit is often picked early, before the sugars are able to fully develop, in order to withstand long-distance shipping and retail storage. This results in mealy peaches that lack flavor. In contrast, farmers market peaches are picked shortly before market, making them more perishable but also perfectly ripe, juicy, and ready to eat.\u003c/p>\n\u003cp>Cherries, apricots, peaches, and plums are commonly known as “stone fruit,” referring to the hard pits that cover their seeds. These members of the genus \u003cem>Prunus\u003c/em> consist of flowering trees bearing fleshy, pitted fruits known as drupes. Freestone drupes have flesh that can be easily separated from the seeds, while clingstone fruits are messier but often juicier and more flavorful. Almonds also fall in the \u003cem>Prunus\u003c/em> camp, though it’s the seed rather than the flesh that we eat.\u003c/p>\n\u003cp>Since most stone fruit varieties have a brief harvest window, each week brings new surprises, with favorites like Rainier cherries, O’Henry peaches, and Flavor Grenade pluots making cameos throughout the season. Here’s a quick guide to stone fruit from the farmers market.\u003c/p>\n\u003cfigure id=\"attachment_118100\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/cherries.jpg\" alt=\"Cherries\" width=\"610\" height=\"407\" class=\"size-full wp-image-118100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cherries.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cherries-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cherries-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cherries-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cherries-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Cherries \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Cherries (April-July):\u003c/strong> The earliest of the stone fruit, cherries demand prompt and quick consumption, with their relatively brief season and short shelf-life. There exists an array of flavors of colors, from lushly sweet to pleasantly tart, and from rich crimson (Bing, Brooks, Tulare) to blushing sunshine (Rainier). When shopping for cherries, seek out firm, plump fruit with unblemished skin and the stem intact. Cherries are highly perishable and will not ripen once picked, so eat them as soon as possible to get the best flavor.\u003c/p>\n\u003cfigure id=\"attachment_118098\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/apricots_basket.jpg\" alt=\"Apricots\" width=\"610\" height=\"407\" class=\"size-full wp-image-118098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/apricots_basket.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/apricots_basket-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/apricots_basket-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/apricots_basket-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/apricots_basket-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Apricots \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Apricots (May-July): \u003c/strong>With their gold-orange velvety skin, these dense-fleshed flavor bombs are a late spring/early summer delicacy. Their easy-to-remove pit makes for easy snacking. One of the most sought-after local apricots, the Royal Blenheim, was introduced to California in the 1880s, and by the 1920s the variety dominated a thriving dried apricot industry, blanketing the Santa Clara Valley. Most of the original Blenheim orchards have been paved over, but a few farmers, such as Bill Crepps of Everything Under the Sun, still grow the intensely flavorful variety, available in limited supply in June.\u003c/p>\n\u003cfigure id=\"attachment_118102\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/peach_august_lady_0.jpeg\" alt=\"Peaches\" width=\"610\" height=\"407\" class=\"size-full wp-image-118102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/peach_august_lady_0.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/peach_august_lady_0-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/peach_august_lady_0-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/peach_august_lady_0-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/peach_august_lady_0-520x347.jpeg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Peaches \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Peaches (May-September): \u003c/strong>At the height of summer, peaches have an intoxicating aroma and an almost too-good-to-be-real flavor—it’s no wonder some peach fans make the trip to the farmers market just for them. Thousands of varieties exist, and each one has its own personality. Some people prefer the pure, low-acid sugariness of a white peach, while others live for the tart/sweet flavor of a classic yellow peach. The sweetness of a peach also depends on how ripe it was when harvested. A peach will get juicier and softer as it ripens on a kitchen counter, but it will have only the amount of sugar it started with when it was picked. What changes is the chemistry; the acid content decreases as the fruit ripens, and so the fruit tastes sweeter.\u003c/p>\n\u003cfigure id=\"attachment_118101\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/nectarines_15.jpg\" alt=\"Nectarines\" width=\"610\" height=\"458\" class=\"size-full wp-image-118101\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/nectarines_15.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nectarines_15-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nectarines_15-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nectarines_15-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nectarines_15-520x390.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Nectarines \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Nectarines (May-September): \u003c/strong>Nectarines are actually cultivars of peaches. They are of the same species, but due to a recessive gene, they do not develop the characteristic fuzz (a protection against insects) of a peach, and instead have a smooth skin. The mutation also leads to a firmer, spicier tasting flesh. Like peaches, nectarines can be either freestone or clingstone, depending on how embedded the pit is within the flesh.\u003c/p>\n\u003cfigure id=\"attachment_118105\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Plums.jpeg\" alt=\"Plums\" width=\"610\" height=\"407\" class=\"size-full wp-image-118105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Plums.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Plums-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Plums-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Plums-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Plums-520x347.jpeg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Plums \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Plums (May-November): \u003c/strong>Over 2,000 varieties of plums exist, each with a diverse set of shapes and colors, and they are divided into the following six categories: Japanese, American, Ornamental, Damson, Wild, and European. Japanese plums are the most familiar and widely sold fresh-eating plum, typically round or heart-shaped with a dark red or peachy-yellow flesh. The natural whitish coating on many plums (and other plants) is epicuticular wax, or “bloom,” and it serves as a water repellant and protection against moisture loss and UV light.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Plumcots (May-September):\u003c/strong> The plumcot is one of the original plum-apricot hybrids cultivated by horticulturist Luther Burbank (also known for developing the Santa Rosa plum). Its makeup is 50/50 plum and apricot, generally taking on the appearance of a plum. Natural hybrids are the result of carefully controlled crosses by plant breeders. The breeder collects pollen from one variety with desirable traits and applies it to the blossoms of another variety. If the cross is fruitful, the breeder keeps the seeds and plants them. The seedlings are grown out, and several years later the breeder finds out what traits have prevailed.\u003c/p>\n\u003cfigure id=\"attachment_118104\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/plumcot.jpg\" alt=\"Plumcots\" width=\"610\" height=\"407\" class=\"size-full wp-image-118104\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/plumcot.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/plumcot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/plumcot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/plumcot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/plumcot-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Plumcots \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pluots (May-September):\u003c/strong> The pluot is a hybrid fruit made from a plum and an apricot, with the genetics leaning about three-quarters on the plum side. The fruit was created in the late 20th century by a plant geneticist name Floyd Zaiger by crossing multiple generations of plum-apricot hybrids. The skin of the fruit resembles that of a plum and the flesh is juicy and sweet due to its high sugar content. Zaiger has trademarked over 30 pluot varietals, including the popular Flavor King and Dapple Dandy pluots.\u003c/p>\n\u003cfigure id=\"attachment_118099\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/aprium.jpg\" alt=\"Apriums\" width=\"610\" height=\"407\" class=\"size-full wp-image-118099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/aprium.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/aprium-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/aprium-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/aprium-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/aprium-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Apriums \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Apriums (May-June): \u003c/strong>Also developed by Zaiger, the aprium is a hybrid fruit whose heritage is about 75% apricot and 25% plum. In appearance, it resembles an apricot with its orange skin and flesh and slight fuzziness. In flavor, the aprium is very sweet (due to its higher sugar content) with a hint of plum. Substitute apriums for stone fruit in salads, pies, tarts and crisps, or enjoy them in their natural state. Look for them in May and June, and choose firm fruit that gives slightly under light pressure.\u003c/p>\n\u003cp>\u003cstrong>Peacotums, Nectaplums, Peacherines\u003c/strong>…the list goes on. Read more about the delicious world of \u003ca href=\"http://www.cuesa.org/article/getting-bottom-peacotum\">hybrid stone fruit\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Join CUESA for an \u003ca href=\"http://www.cuesa.org/event/2017/seasonal-market-tasting-0\">apricot tasting\u003c/a> this Sunday 6/11 at Jack London Square Farmers Market.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Since most stone fruit varieties have a brief harvest window, each week brings new surprises, with favorites like Rainier cherries, O’Henry peaches, and Flavor Grenade pluots making cameos throughout the season. Here’s a quick guide to stone fruit from the farmers market.","status":"publish","parent":0,"modified":1497054656,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":1074},"headData":{"title":"Taste the Sunshine: A Farmers Market Guide to Stone Fruit | KQED","description":"Since most stone fruit varieties have a brief harvest window, each week brings new surprises, with favorites like Rainier cherries, O’Henry peaches, and Flavor Grenade pluots making cameos throughout the season. Here’s a quick guide to stone fruit from the farmers market.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"118096 https://ww2.kqed.org/bayareabites/?p=118096","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/06/09/taste-the-sunshine-a-farmers-market-guide-to-stone-fruit/","disqusTitle":"Taste the Sunshine: A Farmers Market Guide to Stone Fruit","path":"/bayareabites/118096/taste-the-sunshine-a-farmers-market-guide-to-stone-fruit","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>While Karl the Fog envelops the Bay Area, stone fruit brings a ray of sweet sunshine to the summer farmers market, in a rainbow of colors and flavors.\u003c/p>\n\u003cp>Between a freshly harvested farmers market peach and a common grocery store peach, you’ll find a world of difference. In the grocery store distribution system, fruit is often picked early, before the sugars are able to fully develop, in order to withstand long-distance shipping and retail storage. This results in mealy peaches that lack flavor. In contrast, farmers market peaches are picked shortly before market, making them more perishable but also perfectly ripe, juicy, and ready to eat.\u003c/p>\n\u003cp>Cherries, apricots, peaches, and plums are commonly known as “stone fruit,” referring to the hard pits that cover their seeds. These members of the genus \u003cem>Prunus\u003c/em> consist of flowering trees bearing fleshy, pitted fruits known as drupes. Freestone drupes have flesh that can be easily separated from the seeds, while clingstone fruits are messier but often juicier and more flavorful. Almonds also fall in the \u003cem>Prunus\u003c/em> camp, though it’s the seed rather than the flesh that we eat.\u003c/p>\n\u003cp>Since most stone fruit varieties have a brief harvest window, each week brings new surprises, with favorites like Rainier cherries, O’Henry peaches, and Flavor Grenade pluots making cameos throughout the season. Here’s a quick guide to stone fruit from the farmers market.\u003c/p>\n\u003cfigure id=\"attachment_118100\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/cherries.jpg\" alt=\"Cherries\" width=\"610\" height=\"407\" class=\"size-full wp-image-118100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cherries.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cherries-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cherries-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cherries-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cherries-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Cherries \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Cherries (April-July):\u003c/strong> The earliest of the stone fruit, cherries demand prompt and quick consumption, with their relatively brief season and short shelf-life. There exists an array of flavors of colors, from lushly sweet to pleasantly tart, and from rich crimson (Bing, Brooks, Tulare) to blushing sunshine (Rainier). When shopping for cherries, seek out firm, plump fruit with unblemished skin and the stem intact. Cherries are highly perishable and will not ripen once picked, so eat them as soon as possible to get the best flavor.\u003c/p>\n\u003cfigure id=\"attachment_118098\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/apricots_basket.jpg\" alt=\"Apricots\" width=\"610\" height=\"407\" class=\"size-full wp-image-118098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/apricots_basket.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/apricots_basket-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/apricots_basket-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/apricots_basket-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/apricots_basket-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Apricots \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Apricots (May-July): \u003c/strong>With their gold-orange velvety skin, these dense-fleshed flavor bombs are a late spring/early summer delicacy. Their easy-to-remove pit makes for easy snacking. One of the most sought-after local apricots, the Royal Blenheim, was introduced to California in the 1880s, and by the 1920s the variety dominated a thriving dried apricot industry, blanketing the Santa Clara Valley. Most of the original Blenheim orchards have been paved over, but a few farmers, such as Bill Crepps of Everything Under the Sun, still grow the intensely flavorful variety, available in limited supply in June.\u003c/p>\n\u003cfigure id=\"attachment_118102\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/peach_august_lady_0.jpeg\" alt=\"Peaches\" width=\"610\" height=\"407\" class=\"size-full wp-image-118102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/peach_august_lady_0.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/peach_august_lady_0-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/peach_august_lady_0-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/peach_august_lady_0-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/peach_august_lady_0-520x347.jpeg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Peaches \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Peaches (May-September): \u003c/strong>At the height of summer, peaches have an intoxicating aroma and an almost too-good-to-be-real flavor—it’s no wonder some peach fans make the trip to the farmers market just for them. Thousands of varieties exist, and each one has its own personality. Some people prefer the pure, low-acid sugariness of a white peach, while others live for the tart/sweet flavor of a classic yellow peach. The sweetness of a peach also depends on how ripe it was when harvested. A peach will get juicier and softer as it ripens on a kitchen counter, but it will have only the amount of sugar it started with when it was picked. What changes is the chemistry; the acid content decreases as the fruit ripens, and so the fruit tastes sweeter.\u003c/p>\n\u003cfigure id=\"attachment_118101\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/nectarines_15.jpg\" alt=\"Nectarines\" width=\"610\" height=\"458\" class=\"size-full wp-image-118101\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/nectarines_15.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nectarines_15-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nectarines_15-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nectarines_15-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nectarines_15-520x390.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Nectarines \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Nectarines (May-September): \u003c/strong>Nectarines are actually cultivars of peaches. They are of the same species, but due to a recessive gene, they do not develop the characteristic fuzz (a protection against insects) of a peach, and instead have a smooth skin. The mutation also leads to a firmer, spicier tasting flesh. Like peaches, nectarines can be either freestone or clingstone, depending on how embedded the pit is within the flesh.\u003c/p>\n\u003cfigure id=\"attachment_118105\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Plums.jpeg\" alt=\"Plums\" width=\"610\" height=\"407\" class=\"size-full wp-image-118105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Plums.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Plums-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Plums-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Plums-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Plums-520x347.jpeg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Plums \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Plums (May-November): \u003c/strong>Over 2,000 varieties of plums exist, each with a diverse set of shapes and colors, and they are divided into the following six categories: Japanese, American, Ornamental, Damson, Wild, and European. Japanese plums are the most familiar and widely sold fresh-eating plum, typically round or heart-shaped with a dark red or peachy-yellow flesh. The natural whitish coating on many plums (and other plants) is epicuticular wax, or “bloom,” and it serves as a water repellant and protection against moisture loss and UV light.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Plumcots (May-September):\u003c/strong> The plumcot is one of the original plum-apricot hybrids cultivated by horticulturist Luther Burbank (also known for developing the Santa Rosa plum). Its makeup is 50/50 plum and apricot, generally taking on the appearance of a plum. Natural hybrids are the result of carefully controlled crosses by plant breeders. The breeder collects pollen from one variety with desirable traits and applies it to the blossoms of another variety. If the cross is fruitful, the breeder keeps the seeds and plants them. The seedlings are grown out, and several years later the breeder finds out what traits have prevailed.\u003c/p>\n\u003cfigure id=\"attachment_118104\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/plumcot.jpg\" alt=\"Plumcots\" width=\"610\" height=\"407\" class=\"size-full wp-image-118104\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/plumcot.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/plumcot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/plumcot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/plumcot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/plumcot-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Plumcots \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pluots (May-September):\u003c/strong> The pluot is a hybrid fruit made from a plum and an apricot, with the genetics leaning about three-quarters on the plum side. The fruit was created in the late 20th century by a plant geneticist name Floyd Zaiger by crossing multiple generations of plum-apricot hybrids. The skin of the fruit resembles that of a plum and the flesh is juicy and sweet due to its high sugar content. Zaiger has trademarked over 30 pluot varietals, including the popular Flavor King and Dapple Dandy pluots.\u003c/p>\n\u003cfigure id=\"attachment_118099\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/aprium.jpg\" alt=\"Apriums\" width=\"610\" height=\"407\" class=\"size-full wp-image-118099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/aprium.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/aprium-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/aprium-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/aprium-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/aprium-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Apriums \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Apriums (May-June): \u003c/strong>Also developed by Zaiger, the aprium is a hybrid fruit whose heritage is about 75% apricot and 25% plum. In appearance, it resembles an apricot with its orange skin and flesh and slight fuzziness. In flavor, the aprium is very sweet (due to its higher sugar content) with a hint of plum. Substitute apriums for stone fruit in salads, pies, tarts and crisps, or enjoy them in their natural state. Look for them in May and June, and choose firm fruit that gives slightly under light pressure.\u003c/p>\n\u003cp>\u003cstrong>Peacotums, Nectaplums, Peacherines\u003c/strong>…the list goes on. Read more about the delicious world of \u003ca href=\"http://www.cuesa.org/article/getting-bottom-peacotum\">hybrid stone fruit\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Join CUESA for an \u003ca href=\"http://www.cuesa.org/event/2017/seasonal-market-tasting-0\">apricot tasting\u003c/a> this Sunday 6/11 at Jack London Square Farmers Market.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/118096/taste-the-sunshine-a-farmers-market-guide-to-stone-fruit","authors":["5484"],"categories":["bayareabites_95"],"tags":["bayareabites_2273","bayareabites_307","bayareabites_2267","bayareabites_15874","bayareabites_1209"],"featImg":"bayareabites_118103","label":"bayareabites"},"bayareabites_97547":{"type":"posts","id":"bayareabites_97547","meta":{"index":"posts_1591205157","site":"bayareabites","id":"97547","score":null,"sort":[1435954273000]},"guestAuthors":[],"slug":"a-bounty-of-summer-stone-fruit-in-a-salad","title":"A Bounty of Summer Stone Fruit in a Salad","publishDate":1435954273,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I think there’s just about nothing as perfect as biting into a fragrantly ripe, excessively juicy nectarine, where the juices just run down your face and drip off your chin. Or possibly lying on a picnic blanket under a big sprawling tree in the summer sun, popping cherries into my mouth. Or maybe biting into a tart-sweet plum that both makes your lips pucker and your mouth water for the push-pull balance of tangy and syrupy.\u003c/p>\n\u003cp>I look forward with great anticipation to summer’s fruit every spring, and mourn it’s departure come late fall. If I had to choose one perfect season, it would, without a shadow of a doubt, be the summer. \u003c/p>\n\u003cp>And while I love each of these stone fruits on their own, I also love tossing them together in this perfectly simple salad. It’s a great finish to a big barbecue, a foolproof addition to a summer brunch, and excellent for a picnic. \u003c/p>\n\u003cp>Make the orange-vanilla syrup up to 3 days in advance, but cut and toss the fruit the same day you serve it.\u003c/p>\n\u003cfigure id=\"attachment_97635\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/fruit-salad-nectarines.jpg\" alt=\"Nectarines, plums and apricots for the Summer Stone Fruit Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97635\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nectarines, plums and apricots for the Summer Stone Fruit Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Summer Stone Fruit Salad\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>Juice and zest of 1 orange\u003c/li>\n\u003cli>1/2 vanilla bean, halved lengthwise and seeds scraped out\u003c/li>\n\u003cli>4 ripe nectarines or peeled peaches, pitted and cut into 1/4-inch slices\u003c/li>\n\u003cli>4 ripe apricots, pitted and cut into 1/4-inch slices\u003c/li>\n\u003cli>4 ripe plums, pitted and cut into 1/4-inch slices\u003c/li>\n\u003cli>2 cups pitted, halved sweet cherries (I used a mix of Bing and Rainier)\u003c/li>\n\u003cli>2 tbsp finely chopped pistachios\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97626,97627,97634,97641,97640,97636,97637\"]\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a small saucepan over medium heat, stir together the sugar and orange zest and juice. Add the vanilla bean pod and seeds. Bring to a boil and cook until the mixture becomes syrupy, about 2 minutes. Remove from the heat and set aside to cool to room temperature, then refrigerate until chilled.\u003c/li>\n\u003cli>In a large serving bowl, toss together the fruit. Strain the chilled syrup into a liquid measuring jug and drizzle the fruit with the syrup. Toss gently, garnish with the pistachios, and serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_97633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/fruit-salad-final1.jpg\" alt=\"Serve Summer Stone Fruit Salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve Summer Stone Fruit Salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"When summer brings ripe, juicy peaches, nectarines, apricots, plums, and cherries, put them all together in this gorgeous fruit salad.","status":"publish","parent":0,"modified":1497994211,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":397},"headData":{"title":"A Bounty of Summer Stone Fruit in a Salad | KQED","description":"When summer brings ripe, juicy peaches, nectarines, apricots, plums, and cherries, put them all together in this gorgeous fruit salad.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"97547 http://ww2.kqed.org/bayareabites/?p=97547","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/03/a-bounty-of-summer-stone-fruit-in-a-salad/","disqusTitle":"A Bounty of Summer Stone Fruit in a Salad","path":"/bayareabites/97547/a-bounty-of-summer-stone-fruit-in-a-salad","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I think there’s just about nothing as perfect as biting into a fragrantly ripe, excessively juicy nectarine, where the juices just run down your face and drip off your chin. Or possibly lying on a picnic blanket under a big sprawling tree in the summer sun, popping cherries into my mouth. Or maybe biting into a tart-sweet plum that both makes your lips pucker and your mouth water for the push-pull balance of tangy and syrupy.\u003c/p>\n\u003cp>I look forward with great anticipation to summer’s fruit every spring, and mourn it’s departure come late fall. If I had to choose one perfect season, it would, without a shadow of a doubt, be the summer. \u003c/p>\n\u003cp>And while I love each of these stone fruits on their own, I also love tossing them together in this perfectly simple salad. It’s a great finish to a big barbecue, a foolproof addition to a summer brunch, and excellent for a picnic. \u003c/p>\n\u003cp>Make the orange-vanilla syrup up to 3 days in advance, but cut and toss the fruit the same day you serve it.\u003c/p>\n\u003cfigure id=\"attachment_97635\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/fruit-salad-nectarines.jpg\" alt=\"Nectarines, plums and apricots for the Summer Stone Fruit Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97635\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nectarines, plums and apricots for the Summer Stone Fruit Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Summer Stone Fruit Salad\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>Juice and zest of 1 orange\u003c/li>\n\u003cli>1/2 vanilla bean, halved lengthwise and seeds scraped out\u003c/li>\n\u003cli>4 ripe nectarines or peeled peaches, pitted and cut into 1/4-inch slices\u003c/li>\n\u003cli>4 ripe apricots, pitted and cut into 1/4-inch slices\u003c/li>\n\u003cli>4 ripe plums, pitted and cut into 1/4-inch slices\u003c/li>\n\u003cli>2 cups pitted, halved sweet cherries (I used a mix of Bing and Rainier)\u003c/li>\n\u003cli>2 tbsp finely chopped pistachios\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"97626,97627,97634,97641,97640,97636,97637","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a small saucepan over medium heat, stir together the sugar and orange zest and juice. Add the vanilla bean pod and seeds. Bring to a boil and cook until the mixture becomes syrupy, about 2 minutes. Remove from the heat and set aside to cool to room temperature, then refrigerate until chilled.\u003c/li>\n\u003cli>In a large serving bowl, toss together the fruit. Strain the chilled syrup into a liquid measuring jug and drizzle the fruit with the syrup. Toss gently, garnish with the pistachios, and serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_97633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/fruit-salad-final1.jpg\" alt=\"Serve Summer Stone Fruit Salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve Summer Stone Fruit Salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/97547/a-bounty-of-summer-stone-fruit-in-a-salad","authors":["5015","5014"],"categories":["bayareabites_12869","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362","bayareabites_1873"],"tags":["bayareabites_2273","bayareabites_307","bayareabites_244","bayareabites_2357","bayareabites_8293","bayareabites_2036","bayareabites_348","bayareabites_1815","bayareabites_1209","bayareabites_218"],"featImg":"bayareabites_97632","label":"bayareabites"},"bayareabites_84874":{"type":"posts","id":"bayareabites_84874","meta":{"index":"posts_1591205157","site":"bayareabites","id":"84874","score":null,"sort":[1405461950000]},"guestAuthors":[],"slug":"andys-orchard-maverick-orchardist-andy-mariani-demystifies-heirloom-stone-fruit-and-shares-tips-for-selection","title":"Andy's Orchard: Maverick Orchardist Demystifies Heirloom Stone Fruit & Shares Tips for Selection","publishDate":1405461950,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_84888\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/candycots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/candycots.jpg\" alt=\"Originating in Central Asia, these CandyCots -- intensely sweet, small apricots -- from Andy's Orchard taste like honeyed marmalade. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84888\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Originating in Central Asia, these CandyCots -- intensely sweet, small apricots -- from Andy's Orchard taste like honeyed marmalade. Photos: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Imagine eating a peach, nectarine or plum during this stone fruit season. Sweet flavors burst in your mouth, the heady aroma envelopes you and the exploding juices run down your arm and chin. Or not. \u003c/p>\n\u003cp>Too often, the fruit available today just doesn't deliver this full-monty experience. Sold simply as \"peaches\" or \"plums,\" it's too firm. It's barely sweet. There's not enough juice to run anywhere. Blame factory farming or suburbia encroaching on California's agricultural land or just the hideous economics of making a living by growing produce. But most of us are still in search of that mythical juicy, sweet summer fruit. Can you even find it?\u003c/p>\n\u003cp>Drive to the southern end of the \u003ca href=\"http://www.sjpl.org/blog/canning-valley-heart-s-delight-0\" target=\"_blank\">once-agriculturally-magnificent Santa Clara Valley\u003c/a> to sleepy Morgan Hill and follow the weathered signs for \u003ca href=\"http://andysorchard.com/cart/index.php\" target=\"_blank\">Andy's Orchard\u003c/a>. This unassuming operation of around 50 patched-together acres is what has been called \"the \u003ca href=\"http://www.wine-searcher.com/m/2013/03/10-things-every-wine-lover-should-know-about-petrus\">Château Pétrus\u003c/a> of stone fruit.\" While other orchardists dry their mediocre fruit, focus on higher-margin crops like cherries or -- more likely -- have sold their land to developers, tall, low-key Andy Mariani, who's in his late 60s, is a rare artisanal grower who's \"going purely for flavor\" in the fruit he grows, he explains. \u003c/p>\n\u003cfigure id=\"attachment_84884\" class=\"wp-caption aligncenter\" style=\"max-width: 1977px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Andy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Andy.jpg\" alt=\"Andy Mariani has the largest collection of heirloom stone fruit on the West Coast. Photo: Susan Hathaway\" width=\"1977\" height=\"1488\" class=\"size-full wp-image-84884\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andy Mariani has the largest collection of heirloom stone fruit on the West Coast.\u003c/figcaption>\u003c/figure>\n\u003cp>Mariani's 250-plus varieties of stone fruit -- cherries, apricots, peaches, nectarines, plums and hybrids -- represent the most extensive collection of heirloom fruit on the West Coast. Local Michelin two-stars like \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> in Los Gatos, \u003ca href=\"http://www.baumerestaurant.com/\">Baumé\u003c/a> in Palo Alto and demanding chefs on the East Coast have Andy's Orchard on speed dial during the summer fruit season. \"Right now, my problem is having a lot more demand than supply,\" he admits. \u003c/p>\n\u003cfigure id=\"attachment_84891\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fruit-medley.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fruit-medley.jpg\" alt=\"Some of the stone fruit grown at Andy’s Orchard. From top right, going clockwise: Silver Logan peach, Sierra Pink peach, Raspberry Red nectarine, two “Yuliya” CandyCots, Alameda Hemskirke apricot, two Lasgerdii Mashad apricots, Galaxy doughnut peach, Red Top peach. Middle top: Dolly yellow plum; below: two Canada White apricots. Photo: Susan Hathaway\" width=\"1000\" height=\"988\" class=\"size-full wp-image-84891\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some of the stone fruit grown at Andy’s Orchard. From top right, going clockwise: Silver Logan peach, Sierra Pink peach, Raspberry Red nectarine, two “Yuliya” CandyCots, Alameda Hemskirke apricot, two Lasgerdii Mashad apricots, Galaxy doughnut peach, Red Top peach. Middle top: Dolly yellow plum; below: two Canada White apricots.\u003c/figcaption>\u003c/figure>\n\u003cp>In the conservative farming community, Mariani is viewed as a maverick. Consider his efforts with \u003ca href=\"http://www.amazon.com/California-Apricots-Orchards-Silicon-American/dp/1609497953\">apricots\u003c/a>, which the public largely dismissed years ago because \"they thought that apricots didn't taste like anything,\" he says. While other local orchardists simply dry pedestrian varieties, he is helping consumers rediscover this lovely orange fruit.\u003c/p>\n\u003cfigure id=\"attachment_84890\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/drying-apricots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/drying-apricots.jpg\" alt=\"Andy's Orchard dries a small part of its intensely sweet CandyCot production, which makes the fruit particularly unctuous. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84890\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andy's Orchard dries a small part of its intensely sweet CandyCot production, which makes the fruit particularly unctuous.\u003c/figcaption>\u003c/figure>\n\u003cp>According to Mariani, \"You have to find the right varieties\" and not be put off by the cultivation challenges. He's now growing 60 kinds of apricot from across the globe such as the Lasgerdii Mashad, a Persian variety whose ethereal taste chef \u003ca href=\"http://www.manresarestaurant.com/people/\">David Kinch\u003c/a> has said is like eating a cloud. \"The newest trend,\" he says, is small, outrageously sweet \u003ca href=\"http://www.cuesa.org/article/sweetness-light-making-candycots\">CandyCots\u003c/a>; the bright-orange Yuliya from Central Asia tastes like honeyed marmalade.\u003c/p>\n\u003cfigure id=\"attachment_84885\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Andys-Orchard-label-closeup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Andys-Orchard-label-closeup.jpg\" alt=\"The approximately 100 varieties of commercially grown stone fruit from Andy's Orchard are available via fruit subscriptions that send whatever is perfectly ripe to consumers the day after being picked. Photo: Susan Hathaway\" width=\"1000\" height=\"470\" class=\"size-full wp-image-84885\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The approximately 100 varieties of commercially grown stone fruit from Andy's Orchard are available via fruit subscriptions that send whatever is perfectly ripe to consumers the day after being picked.\u003c/figcaption>\u003c/figure>\n\u003cp>Besides all his heirloom, hand-picked fruit varieties, Mariani is a horticultural wizard who continually experiments with cross breeding or refining fruit, such as the incredibly sweet, juicy, flavorful \u003ca href=\"http://www.slowfoodusa.org/ark-item/baby-crawford-peach\">Baby Crawford peach\u003c/a>. This unnamed potential drying peach was rejected by UC Davis but resurrected, improved and christened by Mariani. \u003c/p>\n\u003cfigure id=\"attachment_84892\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/grafting.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/grafting.jpg\" alt=\"Horticulturalist Andy Mariani has an experimental orchard where he develops new strains of stone fruit. Photo: Susan Hathaway\" width=\"500\" class=\"size-full wp-image-84892\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Horticulturalist Andy Mariani has an experimental orchard where he develops new strains of stone fruit.\u003c/figcaption>\u003c/figure>\n\u003cp>\"We have one we're calling 'juice ball,'\" he says. \"It's a nectarine that when you bite into it, it's like a waterfall.\" Then there are indescribably delicious varieties he grows like the Raspberry Red nectarine, with luscious flesh and complex flavors, or the stunning \u003ca href=\"http://www.localharvest.org/ark-product.jsp?id=138\" target=\"_blank\">Silver Logan\u003c/a> white peach with creamy texture, gushing juice and a super-rich, balanced taste. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After eating Mariani's varieties, it's depressing to learn details about the vast majority of California stone fruit orchards, which have mostly been relocated from the coastal areas with ideal climate like Santa Clara County. \"Most peaches and nectarines now come from the Central Valley and they're mass produced,\" he explains. \"They pick 'em on the green side. Even the varieties themselves are being developed with more red blush only to hide the fact that they're being picked green. \u003c/p>\n\u003cp>\"They put them in bins, then they dump 'em, defuzz 'em, put fungicides on 'em and pack 'em. Then they go to a central distribution area and they can sit there for several weeks,\" Mariani recites, with a sad look in his blue eyes. \"An ideal fruit for growers now is something you can treat like gravel. You can throw it into the bins. But it has no sugar, no flavor.\" \u003c/p>\n\u003cfigure id=\"attachment_84887\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/boxes-of-apricots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/boxes-of-apricots.jpg\" alt=\"These Alameda Hemskirke 'cots are sweet and rare, with a rich flavor. Photo: Susan Hathaway\" width=\"500\" class=\"size-full wp-image-84887\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These Alameda Hemskirke 'cots are sweet and rare, with a rich flavor.\u003c/figcaption>\u003c/figure>\n\u003cp>Mariani likes to remind people that \"The riper the fruit, the more perishable it is,\" which underscores why supermarket stone fruit is frequently so disappointing. Another downside to putting green fruit in cold storage is that this creates the mealy texture that ultimately makes eating fruit a letdown. \u003c/p>\n\u003cp>He bemoans the myth that equates redness in peaches to ripeness, recalling the customer who once looked at some of his gloriously ripe, yellow \u003ca href=\"http://www.localharvest.org/ark-product.jsp?id=140\" target=\"_blank\">Suncrest peaches\u003c/a> and asked how long they needed to sit at home before turning red and thus being ready to eat. Mariani contrasts this with a high-production peach variety called Yukon King that is \"red all over and hard as a rock. When you bite into it, it breaks off in chunks like Styrofoam.\"\u003c/p>\n\u003cfigure id=\"attachment_84897\" class=\"wp-caption aligncenter\" style=\"max-width: 2253px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/trays-of-drying-apricots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/trays-of-drying-apricots.jpg\" alt=\"Rather than throwing all their fruit together like the factory farms, Andy's Orchard keeps each variety separate so consumers can experience their unique flavors and characteristics.\" width=\"2253\" height=\"1354\" class=\"size-full wp-image-84897\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rather than throwing all their fruit together like the factory farms, Andy's Orchard keeps each variety separate so consumers can experience their unique flavors and characteristics.\u003c/figcaption>\u003c/figure>\n\u003cp>He says he has become \"jaundiced\" about farmers markets. \"There's a lot of abuse,\" he reports, with some vendors buying fruit from distribution centers and reselling it as their own. \"That's illegal but it happens a lot,\" he notes. For this reason, Mariani trucks his fruit over 300 miles to the only farmers market he trusts, in \u003ca href=\"http://www.smgov.net/portals/farmersmarket/\" target=\"_blank\">Santa Monica\u003c/a>. \u003c/p>\n\u003cp>Fortunately for Bay Area residents, Mariani has a retail store on his property (generally, fruit costs $3.50 per pound, which is equivalent to what the few other top-drawer producers charge) and his fruit is sold by produce vendors like \u003ca href=\"http://www.sigonas.com/\" target=\"_blank\">Sigona's\u003c/a> (in Redwood City and Palo Alto) and \u003ca href=\"http://www.cjolsoncherries.com/\" target=\"_blank\">C.J. Olson\u003c/a> in Sunnyvale. The low-travel approach is a \u003ca href=\"http://andysorchard.com/cart/index.php?_a=viewProd&productId=95\" target=\"_blank\">fruit subscription\u003c/a> in which luscious, just-picked fruit is shipped to your door the next day. \u003c/p>\n\u003cfigure id=\"attachment_84895\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/store.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/store.jpg\" alt=\"The retail store at Andy's Orchard in Morgan Hill has a huge assortment of currently-ripe stone fruit as well as vegetables grown on the ranch and by neighbors. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84895\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The retail store at Andy's Orchard in Morgan Hill has a huge assortment of currently-ripe stone fruit as well as vegetables grown on the ranch and by neighbors.\u003c/figcaption>\u003c/figure>\n\u003cp>Mariani's operation might be a throwback to a time when fruit tasted better and it was easier for small farmers to make a living, but it's not immune to modern-day pressures. \"We're an island now,\" he says, pointing at the spreading housing developments encroaching on his orchards. But as long as he's able, Mariani wants his chin-dripping, exquisite fruit to continue going into the mouths of grateful customers.\u003c/p>\n\u003cfigure id=\"attachment_84893\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/houses-and-orchard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/houses-and-orchard.jpg\" alt=\"The fruit trees at Andy's Orchard on the right are being crowded out as subdivisions increasingly take over Morgan Hill. Photo: Susan Hathaway\" width=\"1000\" height=\"515\" class=\"size-full wp-image-84893\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The fruit trees at Andy's Orchard on the right are being crowded out as subdivisions increasingly take over Morgan Hill.\u003c/figcaption>\u003c/figure>\n\u003ch3>Andy Mariani's tips for selecting stone fruit\u003c/h3>\n\u003cul>\n\u003cstrong>Season\u003c/strong>\n\u003cli>Look for local cherries anywhere from early to mid June. Apricots come in anywhere from late June to early July. Peaches, nectarines and plums come in from July through August.\u003c/li>\n\u003cli>While there are early-season varieties, the best tasting varieties are those at peak season.\u003c/li>\n\u003cli>Get familiar with varieties and seek them out at farmers markets and stores rather than just buying generic supermarket fruit.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_84894\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarines-on-tree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarines-on-tree.jpg\" alt=\"These ripening nectarines from Andy' Orchard are not from the inner part of the tree, thus will have higher quality and sweetness. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84894\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These ripening nectarines from Andy' Orchard are not from the inner part of the tree, thus will have higher quality and sweetness.\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Looks\u003c/strong> \n\u003cli>Some of the best fruit is cracked and ugly. Fantastic flavor is hiding underneath.\u003c/li>\n\u003cli>Brown spots in some apricots can mean that's a particularly sweet spot.\u003c/li>\n\u003cli>Don't assume red skin means ripeness in peaches. Look on the stem end at the ground color. If that's gold or yellow, then generally, the peach is riper. If it's green, the fruit is not ripe.\u003c/li>\n\u003cli>Look for the speckles on nectarines, which indicate sugar content and that the fruit is particularly sweet and was grown toward the outside of the tree, where the better fruit is located.\u003c/li>\n\u003cli>Avoid steep piles of fruit in the market because no tree-ripened fruit can handle such treatment. Such piles are of unripe fruit.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_84896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sugar-dots-on-nectarine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sugar-dots-on-nectarine.jpg\" alt=\"These speckles on Red Raspberry nectarines from Andy' Orchard indicate particular sweetness. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84896\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These speckles on Red Raspberry nectarines from Andy's Orchard indicate particular sweetness.\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Feel and aroma\u003c/strong>\n\u003cli>Touch the fruit and if it has a little give to it, it's on its way to ripening. If it's rubbery -- which is different from being tender and delicate -- that means it's been around for awhile. Most supermarket fruit has been off the tree for at least a month.\u003c/li>\n\u003cli>Aromas usually aren't there if the fruit isn't ripe. Peaches, nectarines and particularly apricots, when ripe, will be aromatic. Smell is a great indicator of quality. However, cherries have no smell and most plums -- except for Santa Rosa plums -- don't, either.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_84898\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/white-donut-peach.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/white-donut-peach.jpg\" alt=\"This earlier peach variety is juicy and sweet.\" width=\"1000\" height=\"703\" class=\"size-full wp-image-84898\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This earlier peach variety is juicy and sweet.\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Eating\u003c/strong>\n\u003cli>For the most flavor, first bit into the sun-kissed end opposite the stem.\u003c/li>\n\u003cli>Cooking peaches ruins the flavor.\u003c/li>\n\u003c/ul>\n\u003ch3>Information:\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://andysorchard.com/cart/index.php\" target=\"_blank\">\u003cstrong>Andy's Orchard\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> [\u003ca href=\"http://goo.gl/PWF8Zj\" target=\"_blank\">map\u003c/a>]\u003cbr>\n1615 Half Road\u003cbr>\nMorgan Hill, CA 95037\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (408) 782-7600\u003cbr>\n\u003cstrong>Hours\u003c/strong> (store): Open May 15-December 31; weekdays, 10-6; weekends, 10-4.\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/AndysOrchard\" target=\"_blank\">Andy's Orchard\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/AndysOrchard\" target=\"_blank\">@AndysOrchard\u003c/a> \u003c/p>\n\n","blocks":[],"excerpt":"The often-frustrating search for drips-down-your-chin stone fruit need go no further than Andy's Orchard in Morgan Hill. The proprietor explains why so much fruit today is disappointing and how to identify the tastiest stone fruit.","status":"publish","parent":0,"modified":1405539200,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1659},"headData":{"title":"Andy's Orchard: Maverick Orchardist Demystifies Heirloom Stone Fruit & Shares Tips for Selection | KQED","description":"The often-frustrating search for drips-down-your-chin stone fruit need go no further than Andy's Orchard in Morgan Hill. The proprietor explains why so much fruit today is disappointing and how to identify the tastiest stone fruit.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"84874 http://blogs.kqed.org/bayareabites/?p=84874","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/07/15/andys-orchard-maverick-orchardist-andy-mariani-demystifies-heirloom-stone-fruit-and-shares-tips-for-selection/","disqusTitle":"Andy's Orchard: Maverick Orchardist Demystifies Heirloom Stone Fruit & Shares Tips for Selection","path":"/bayareabites/84874/andys-orchard-maverick-orchardist-andy-mariani-demystifies-heirloom-stone-fruit-and-shares-tips-for-selection","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84888\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/candycots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/candycots.jpg\" alt=\"Originating in Central Asia, these CandyCots -- intensely sweet, small apricots -- from Andy's Orchard taste like honeyed marmalade. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84888\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Originating in Central Asia, these CandyCots -- intensely sweet, small apricots -- from Andy's Orchard taste like honeyed marmalade. Photos: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Imagine eating a peach, nectarine or plum during this stone fruit season. Sweet flavors burst in your mouth, the heady aroma envelopes you and the exploding juices run down your arm and chin. Or not. \u003c/p>\n\u003cp>Too often, the fruit available today just doesn't deliver this full-monty experience. Sold simply as \"peaches\" or \"plums,\" it's too firm. It's barely sweet. There's not enough juice to run anywhere. Blame factory farming or suburbia encroaching on California's agricultural land or just the hideous economics of making a living by growing produce. But most of us are still in search of that mythical juicy, sweet summer fruit. Can you even find it?\u003c/p>\n\u003cp>Drive to the southern end of the \u003ca href=\"http://www.sjpl.org/blog/canning-valley-heart-s-delight-0\" target=\"_blank\">once-agriculturally-magnificent Santa Clara Valley\u003c/a> to sleepy Morgan Hill and follow the weathered signs for \u003ca href=\"http://andysorchard.com/cart/index.php\" target=\"_blank\">Andy's Orchard\u003c/a>. This unassuming operation of around 50 patched-together acres is what has been called \"the \u003ca href=\"http://www.wine-searcher.com/m/2013/03/10-things-every-wine-lover-should-know-about-petrus\">Château Pétrus\u003c/a> of stone fruit.\" While other orchardists dry their mediocre fruit, focus on higher-margin crops like cherries or -- more likely -- have sold their land to developers, tall, low-key Andy Mariani, who's in his late 60s, is a rare artisanal grower who's \"going purely for flavor\" in the fruit he grows, he explains. \u003c/p>\n\u003cfigure id=\"attachment_84884\" class=\"wp-caption aligncenter\" style=\"max-width: 1977px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Andy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Andy.jpg\" alt=\"Andy Mariani has the largest collection of heirloom stone fruit on the West Coast. Photo: Susan Hathaway\" width=\"1977\" height=\"1488\" class=\"size-full wp-image-84884\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andy Mariani has the largest collection of heirloom stone fruit on the West Coast.\u003c/figcaption>\u003c/figure>\n\u003cp>Mariani's 250-plus varieties of stone fruit -- cherries, apricots, peaches, nectarines, plums and hybrids -- represent the most extensive collection of heirloom fruit on the West Coast. Local Michelin two-stars like \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> in Los Gatos, \u003ca href=\"http://www.baumerestaurant.com/\">Baumé\u003c/a> in Palo Alto and demanding chefs on the East Coast have Andy's Orchard on speed dial during the summer fruit season. \"Right now, my problem is having a lot more demand than supply,\" he admits. \u003c/p>\n\u003cfigure id=\"attachment_84891\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fruit-medley.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fruit-medley.jpg\" alt=\"Some of the stone fruit grown at Andy’s Orchard. From top right, going clockwise: Silver Logan peach, Sierra Pink peach, Raspberry Red nectarine, two “Yuliya” CandyCots, Alameda Hemskirke apricot, two Lasgerdii Mashad apricots, Galaxy doughnut peach, Red Top peach. Middle top: Dolly yellow plum; below: two Canada White apricots. Photo: Susan Hathaway\" width=\"1000\" height=\"988\" class=\"size-full wp-image-84891\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some of the stone fruit grown at Andy’s Orchard. From top right, going clockwise: Silver Logan peach, Sierra Pink peach, Raspberry Red nectarine, two “Yuliya” CandyCots, Alameda Hemskirke apricot, two Lasgerdii Mashad apricots, Galaxy doughnut peach, Red Top peach. Middle top: Dolly yellow plum; below: two Canada White apricots.\u003c/figcaption>\u003c/figure>\n\u003cp>In the conservative farming community, Mariani is viewed as a maverick. Consider his efforts with \u003ca href=\"http://www.amazon.com/California-Apricots-Orchards-Silicon-American/dp/1609497953\">apricots\u003c/a>, which the public largely dismissed years ago because \"they thought that apricots didn't taste like anything,\" he says. While other local orchardists simply dry pedestrian varieties, he is helping consumers rediscover this lovely orange fruit.\u003c/p>\n\u003cfigure id=\"attachment_84890\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/drying-apricots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/drying-apricots.jpg\" alt=\"Andy's Orchard dries a small part of its intensely sweet CandyCot production, which makes the fruit particularly unctuous. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84890\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andy's Orchard dries a small part of its intensely sweet CandyCot production, which makes the fruit particularly unctuous.\u003c/figcaption>\u003c/figure>\n\u003cp>According to Mariani, \"You have to find the right varieties\" and not be put off by the cultivation challenges. He's now growing 60 kinds of apricot from across the globe such as the Lasgerdii Mashad, a Persian variety whose ethereal taste chef \u003ca href=\"http://www.manresarestaurant.com/people/\">David Kinch\u003c/a> has said is like eating a cloud. \"The newest trend,\" he says, is small, outrageously sweet \u003ca href=\"http://www.cuesa.org/article/sweetness-light-making-candycots\">CandyCots\u003c/a>; the bright-orange Yuliya from Central Asia tastes like honeyed marmalade.\u003c/p>\n\u003cfigure id=\"attachment_84885\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Andys-Orchard-label-closeup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Andys-Orchard-label-closeup.jpg\" alt=\"The approximately 100 varieties of commercially grown stone fruit from Andy's Orchard are available via fruit subscriptions that send whatever is perfectly ripe to consumers the day after being picked. Photo: Susan Hathaway\" width=\"1000\" height=\"470\" class=\"size-full wp-image-84885\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The approximately 100 varieties of commercially grown stone fruit from Andy's Orchard are available via fruit subscriptions that send whatever is perfectly ripe to consumers the day after being picked.\u003c/figcaption>\u003c/figure>\n\u003cp>Besides all his heirloom, hand-picked fruit varieties, Mariani is a horticultural wizard who continually experiments with cross breeding or refining fruit, such as the incredibly sweet, juicy, flavorful \u003ca href=\"http://www.slowfoodusa.org/ark-item/baby-crawford-peach\">Baby Crawford peach\u003c/a>. This unnamed potential drying peach was rejected by UC Davis but resurrected, improved and christened by Mariani. \u003c/p>\n\u003cfigure id=\"attachment_84892\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/grafting.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/grafting.jpg\" alt=\"Horticulturalist Andy Mariani has an experimental orchard where he develops new strains of stone fruit. Photo: Susan Hathaway\" width=\"500\" class=\"size-full wp-image-84892\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Horticulturalist Andy Mariani has an experimental orchard where he develops new strains of stone fruit.\u003c/figcaption>\u003c/figure>\n\u003cp>\"We have one we're calling 'juice ball,'\" he says. \"It's a nectarine that when you bite into it, it's like a waterfall.\" Then there are indescribably delicious varieties he grows like the Raspberry Red nectarine, with luscious flesh and complex flavors, or the stunning \u003ca href=\"http://www.localharvest.org/ark-product.jsp?id=138\" target=\"_blank\">Silver Logan\u003c/a> white peach with creamy texture, gushing juice and a super-rich, balanced taste. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After eating Mariani's varieties, it's depressing to learn details about the vast majority of California stone fruit orchards, which have mostly been relocated from the coastal areas with ideal climate like Santa Clara County. \"Most peaches and nectarines now come from the Central Valley and they're mass produced,\" he explains. \"They pick 'em on the green side. Even the varieties themselves are being developed with more red blush only to hide the fact that they're being picked green. \u003c/p>\n\u003cp>\"They put them in bins, then they dump 'em, defuzz 'em, put fungicides on 'em and pack 'em. Then they go to a central distribution area and they can sit there for several weeks,\" Mariani recites, with a sad look in his blue eyes. \"An ideal fruit for growers now is something you can treat like gravel. You can throw it into the bins. But it has no sugar, no flavor.\" \u003c/p>\n\u003cfigure id=\"attachment_84887\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/boxes-of-apricots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/boxes-of-apricots.jpg\" alt=\"These Alameda Hemskirke 'cots are sweet and rare, with a rich flavor. Photo: Susan Hathaway\" width=\"500\" class=\"size-full wp-image-84887\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These Alameda Hemskirke 'cots are sweet and rare, with a rich flavor.\u003c/figcaption>\u003c/figure>\n\u003cp>Mariani likes to remind people that \"The riper the fruit, the more perishable it is,\" which underscores why supermarket stone fruit is frequently so disappointing. Another downside to putting green fruit in cold storage is that this creates the mealy texture that ultimately makes eating fruit a letdown. \u003c/p>\n\u003cp>He bemoans the myth that equates redness in peaches to ripeness, recalling the customer who once looked at some of his gloriously ripe, yellow \u003ca href=\"http://www.localharvest.org/ark-product.jsp?id=140\" target=\"_blank\">Suncrest peaches\u003c/a> and asked how long they needed to sit at home before turning red and thus being ready to eat. Mariani contrasts this with a high-production peach variety called Yukon King that is \"red all over and hard as a rock. When you bite into it, it breaks off in chunks like Styrofoam.\"\u003c/p>\n\u003cfigure id=\"attachment_84897\" class=\"wp-caption aligncenter\" style=\"max-width: 2253px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/trays-of-drying-apricots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/trays-of-drying-apricots.jpg\" alt=\"Rather than throwing all their fruit together like the factory farms, Andy's Orchard keeps each variety separate so consumers can experience their unique flavors and characteristics.\" width=\"2253\" height=\"1354\" class=\"size-full wp-image-84897\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rather than throwing all their fruit together like the factory farms, Andy's Orchard keeps each variety separate so consumers can experience their unique flavors and characteristics.\u003c/figcaption>\u003c/figure>\n\u003cp>He says he has become \"jaundiced\" about farmers markets. \"There's a lot of abuse,\" he reports, with some vendors buying fruit from distribution centers and reselling it as their own. \"That's illegal but it happens a lot,\" he notes. For this reason, Mariani trucks his fruit over 300 miles to the only farmers market he trusts, in \u003ca href=\"http://www.smgov.net/portals/farmersmarket/\" target=\"_blank\">Santa Monica\u003c/a>. \u003c/p>\n\u003cp>Fortunately for Bay Area residents, Mariani has a retail store on his property (generally, fruit costs $3.50 per pound, which is equivalent to what the few other top-drawer producers charge) and his fruit is sold by produce vendors like \u003ca href=\"http://www.sigonas.com/\" target=\"_blank\">Sigona's\u003c/a> (in Redwood City and Palo Alto) and \u003ca href=\"http://www.cjolsoncherries.com/\" target=\"_blank\">C.J. Olson\u003c/a> in Sunnyvale. The low-travel approach is a \u003ca href=\"http://andysorchard.com/cart/index.php?_a=viewProd&productId=95\" target=\"_blank\">fruit subscription\u003c/a> in which luscious, just-picked fruit is shipped to your door the next day. \u003c/p>\n\u003cfigure id=\"attachment_84895\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/store.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/store.jpg\" alt=\"The retail store at Andy's Orchard in Morgan Hill has a huge assortment of currently-ripe stone fruit as well as vegetables grown on the ranch and by neighbors. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84895\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The retail store at Andy's Orchard in Morgan Hill has a huge assortment of currently-ripe stone fruit as well as vegetables grown on the ranch and by neighbors.\u003c/figcaption>\u003c/figure>\n\u003cp>Mariani's operation might be a throwback to a time when fruit tasted better and it was easier for small farmers to make a living, but it's not immune to modern-day pressures. \"We're an island now,\" he says, pointing at the spreading housing developments encroaching on his orchards. But as long as he's able, Mariani wants his chin-dripping, exquisite fruit to continue going into the mouths of grateful customers.\u003c/p>\n\u003cfigure id=\"attachment_84893\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/houses-and-orchard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/houses-and-orchard.jpg\" alt=\"The fruit trees at Andy's Orchard on the right are being crowded out as subdivisions increasingly take over Morgan Hill. Photo: Susan Hathaway\" width=\"1000\" height=\"515\" class=\"size-full wp-image-84893\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The fruit trees at Andy's Orchard on the right are being crowded out as subdivisions increasingly take over Morgan Hill.\u003c/figcaption>\u003c/figure>\n\u003ch3>Andy Mariani's tips for selecting stone fruit\u003c/h3>\n\u003cul>\n\u003cstrong>Season\u003c/strong>\n\u003cli>Look for local cherries anywhere from early to mid June. Apricots come in anywhere from late June to early July. Peaches, nectarines and plums come in from July through August.\u003c/li>\n\u003cli>While there are early-season varieties, the best tasting varieties are those at peak season.\u003c/li>\n\u003cli>Get familiar with varieties and seek them out at farmers markets and stores rather than just buying generic supermarket fruit.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_84894\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarines-on-tree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarines-on-tree.jpg\" alt=\"These ripening nectarines from Andy' Orchard are not from the inner part of the tree, thus will have higher quality and sweetness. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84894\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These ripening nectarines from Andy' Orchard are not from the inner part of the tree, thus will have higher quality and sweetness.\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Looks\u003c/strong> \n\u003cli>Some of the best fruit is cracked and ugly. Fantastic flavor is hiding underneath.\u003c/li>\n\u003cli>Brown spots in some apricots can mean that's a particularly sweet spot.\u003c/li>\n\u003cli>Don't assume red skin means ripeness in peaches. Look on the stem end at the ground color. If that's gold or yellow, then generally, the peach is riper. If it's green, the fruit is not ripe.\u003c/li>\n\u003cli>Look for the speckles on nectarines, which indicate sugar content and that the fruit is particularly sweet and was grown toward the outside of the tree, where the better fruit is located.\u003c/li>\n\u003cli>Avoid steep piles of fruit in the market because no tree-ripened fruit can handle such treatment. Such piles are of unripe fruit.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_84896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sugar-dots-on-nectarine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sugar-dots-on-nectarine.jpg\" alt=\"These speckles on Red Raspberry nectarines from Andy' Orchard indicate particular sweetness. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84896\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These speckles on Red Raspberry nectarines from Andy's Orchard indicate particular sweetness.\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Feel and aroma\u003c/strong>\n\u003cli>Touch the fruit and if it has a little give to it, it's on its way to ripening. If it's rubbery -- which is different from being tender and delicate -- that means it's been around for awhile. Most supermarket fruit has been off the tree for at least a month.\u003c/li>\n\u003cli>Aromas usually aren't there if the fruit isn't ripe. Peaches, nectarines and particularly apricots, when ripe, will be aromatic. Smell is a great indicator of quality. However, cherries have no smell and most plums -- except for Santa Rosa plums -- don't, either.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_84898\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/white-donut-peach.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/white-donut-peach.jpg\" alt=\"This earlier peach variety is juicy and sweet.\" width=\"1000\" height=\"703\" class=\"size-full wp-image-84898\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This earlier peach variety is juicy and sweet.\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Eating\u003c/strong>\n\u003cli>For the most flavor, first bit into the sun-kissed end opposite the stem.\u003c/li>\n\u003cli>Cooking peaches ruins the flavor.\u003c/li>\n\u003c/ul>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://andysorchard.com/cart/index.php\" target=\"_blank\">\u003cstrong>Andy's Orchard\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> [\u003ca href=\"http://goo.gl/PWF8Zj\" target=\"_blank\">map\u003c/a>]\u003cbr>\n1615 Half Road\u003cbr>\nMorgan Hill, CA 95037\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (408) 782-7600\u003cbr>\n\u003cstrong>Hours\u003c/strong> (store): Open May 15-December 31; weekdays, 10-6; weekends, 10-4.\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/AndysOrchard\" target=\"_blank\">Andy's Orchard\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/AndysOrchard\" target=\"_blank\">@AndysOrchard\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/84874/andys-orchard-maverick-orchardist-andy-mariani-demystifies-heirloom-stone-fruit-and-shares-tips-for-selection","authors":["5578"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2695","bayareabites_1875"],"tags":["bayareabites_13578","bayareabites_13577","bayareabites_2273","bayareabites_307","bayareabites_8293","bayareabites_2267","bayareabites_1209"],"featImg":"bayareabites_84889","label":"bayareabites"},"bayareabites_62998":{"type":"posts","id":"bayareabites_62998","meta":{"index":"posts_1591205157","site":"bayareabites","id":"62998","score":null,"sort":[1371150613000]},"guestAuthors":[],"slug":"summer-food-recipe-herbed-zucchini-fritters-stone-fruit-salsa","title":"Perfect for Summer! Recipe for Herbed Zucchini Fritters with Stone Fruit Salsa","publishDate":1371150613,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_63400\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fruitsalsa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fruitsalsa1000.jpg\" alt=\"Stone Fruit Salsa\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stone Fruit Salsa\u003c/figcaption>\u003c/figure>\n\u003cp>Those cute little patty-pans and curvy Costata Romanescos might seem adorable harbingers of mellow summer dinners now, but soon, the farmers market, your veggie box, and your home garden will be pumping out more summer squash than your kitchen can handle. Round as a cue ball, scalloped like a Super-8 movie spaceship, ridged and grooved, as dark as an alligator or shiny yellow as an August sun in Oakland, these tender-skinned members of the \u003ca href=\"http://www.britannica.com/EBchecked/topic/145889/Cucurbitaceae\">Cucurbitacaea\u003c/a> family--which also includes cucumbers, melons, pumpkins, and gourds--will be with us in abundance for the next four or five months, so you might as well get the jump on what to do with them. \u003c/p>\n\u003cp>First, though, know how to pick them. Look for firm squash with smooth, shiny skin. Smaller is better; not tiny babies, but nothing baseball bat-sized, either. Oversized, flabby squash will be fibrous and bland, and and have too many well-developed seeds. I generally look for squash a little smaller than my forearm.\u003c/p>\n\u003cp>Summer squash don't look juicy, but don't be fooled: there's a lot of water in there, and you'd better do something about it if you don't want to end up with a wet mess on your plate. Zucchini does very well grilled, inside on a hot grill pan or outside on any type of grill. Cut lengthwise (or crosswise, if you're using round squash) into flat planks, not too thin, and make sure to brush each slice well with olive oil to keep it from drying up into a hard zucchini chip. Plenty of salt and pepper helps, too. \u003c/p>\n\u003cp>You can also use a mandoline to shave your squash into long, thin ribbons, then toss with lots of lemon juice, a shower of fresh herbs, and a drizzle of olive oil, for a crunchy-tender raw salad. You can make the excellent zucchini tea bread from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0761145974/kqedorg-20\">The Silver Palate Cookbook\u003c/a>, or add handfuls of grated zukes to your pancake or muffin batters. You can head overproduction off at the pass by plucking the extra flowers off your plants before they're pollinated. Stuff them with a nubbin of fresh mozzarella or goat cheese, dip them into a light batter and fry them in olive oil into irresistible crispy-molten bites. (For recipes, check out Denise Santoro Lincoln's post \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/07/26/zucchini-happiness-four-ways/\">Zucchini Happiness: Four Ways\u003c/a>.)\u003c/p>\n\u003cp>But for summer dinners, I like to make these tasty little zucchini fritters. A tomato salsa would, of course, work here, but for the moment, why not take advantage of the too many peaches you'll be buying? Dazzled by the sudden arrival of sweet-perfumed stone fruit (meaning fruit with a single central pit, like peaches, apricots, plums, and nectarines), I can't resist buying a few pieces--or five--at every stand I pass. An aprium here, three pluots there, and by the time I've taken 2 Muni buses and lugged my tote bags up the hills of Bernal to home, what I've got is more like pulp. But \u003cem>delicious \u003c/em>pulp, perfect for sweet jam or savory salsa. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you're using apricots or plums, you can leave the skins on, since they'll hardly be noticed, and in the case of the plums, they'll add another layer of tart flavor. However, the fuzzy skin on peaches is better removed. Boil up a pot of water, dunk the peaches in for a minute or two, drain and let rest until just cool enough to handle. The skins should slip right off, revealing the stained-glass color within. \u003c/p>\n\u003cp>Demonstrating this recipe at the \u003ca href=\"http://www.ecologycenter.org/fm/\">Berkeley Farmers' Market\u003c/a> last Tuesday, I got a number of questions about making this recipe wheat-free and/or gluten-free. While I haven't tested this recipe using non-wheat flour, I feel it would work just fine that way. Try it with brown rice flour, cornmeal, garbanzo bean flour, or your favorite gluten-free flour blend, then please share your experience (and recipe modifications) in the comments. \u003c/p>\n\u003ch2>Recipe: Herbed Zucchini Fritters with Stone Fruit Salsa\u003c/h2>\n\u003cp>\u003cem>Shred your way through summer's abundance of zucchini to these savory, crunchy fritters, served with a tangy peach (or apricot or plum) salsa. Lightly salting the shredded zucchini and letting the excess liquid drain off before mixing in the rest of the ingredients keeps the fritters from getting soggy. You can use any size or shape of zucchini or summer squash.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_63401\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/zucchinifritters600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/zucchinifritters600.jpg\" alt=\"Zucchini Fritters\" width=\"600\" height=\"803\" class=\"size-full wp-image-63401\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zucchini Fritters\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 16 fritters\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cstrong>Herbed Zucchini Fritters\u003c/strong>\u003c/p>\n\u003cli>1 lb zucchini or summer squash (2-3 squash, depending on size)\u003c/li>\n\u003cli>2 carrots, peeled and grated\u003c/li>\n\u003cli>1/2 cup chopped mixed fresh herbs, such as parsley, basil, and/or cilantro\u003c/li>\n\u003cli>3 scallions or 1/2 small bunch chives, finely chopped\u003c/li>\n\u003cli>1 tablespoon chopped fresh oregano, marjoram, or summer savory\u003c/li>\n\u003cli>zest and juice of 1 lemon \u003c/li>\n\u003cli>Sea salt and freshly ground black pepper, to taste\u003c/li>\n\u003cli>2 eggs, beaten\u003c/li>\n\u003cli>1/2 cup all-purpose or whole-wheat pastry flour \u003c/li>\n\u003cli>1/4 teaspoon baking powder\u003c/li>\n\u003cli>Olive oil or vegetable oil, for frying\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cp>\u003cstrong>Stone Fruit Salsa\u003c/strong>\u003c/p>\n\u003cli>1 1/2 lbs yellow peaches, or a mixture of very ripe peaches, nectarines, apricots and/or plums (about 4-5 pieces, depending on size)\u003c/li>\n\u003cli>1 scallion, finely chopped, or 1 tablespoon minced red onion\u003c/li>\n\u003cli>Juice of 1 lemon or lime, or to taste\u003c/li>\n\u003cli>1 small fresh hot pepper, optional, seeded and diced\u003c/li>\n\u003cli>1 mild red pepper, such as Gypsy, seeded and diced\u003c/li>\n\u003cli>Salt to taste\u003c/li>\n\u003cli>A handful of basil or cilantro, stemmed and roughly chopped\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>To make the fritters, grate zucchini on the large holes of a box grater (or the coarse grating disk of a food processor). Scoop grated zucchini into a colander, sprinkle with sea salt, and let drain for 10 minutes. Pick up handfuls of zucchini and squeeze vigorously to press out any extra liquid.\u003c/li>\n\u003cli>In a large bowl, mix drained zucchini, carrots, herbs, and lemon zest and juice. Beat in eggs, then stir in flour, baking powder, and salt and pepper to taste. Line a plate with a double layer of paper towels or a brown paper grocery bag, for draining.\u003c/li>\n\u003cli>Over medium heat, heat a wide skillet or sauté pan. Add oil to about a ¼-inch depth. Heat until a shred of fritter batter sizzles and browns quickly when added. Spoon batter by tablespoons into the pan, flattening into 3-inch rounds. Fry for 2-3 minutes per side, until well-browned on each side.\u003c/li>\n\u003cli>Using a spatula, transfer finished fritters to towel-lined plate to blot up any extra oil. Serve warm topped with a spoonful of Stone Fruit Salsa.\u003c/li>\n\u003cli>To make the Stone Fruit Salsa, pit and chop fruit into bite-size pieces. Toss with scallion, diced peppers, and lemon or lime juice. Add salt to taste. Just before serving, mix in basil.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_63404\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fruitsalsa1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fruitsalsa1000a.jpg\" alt=\"Stone Fruit Salsa\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63404\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stone Fruit Salsa\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Too many zucchini? Get the jump on summer's abundance with this recipe for tasty Herbed Zucchini Fritters with Stone Fruit Salsa. ","status":"publish","parent":0,"modified":1561418153,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1149},"headData":{"title":"Perfect for Summer! Recipe for Herbed Zucchini Fritters with Stone Fruit Salsa | KQED","description":"Too many zucchini? Get the jump on summer's abundance with this recipe for tasty Herbed Zucchini Fritters with Stone Fruit Salsa. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"62998 http://blogs.kqed.org/bayareabites/?p=62998","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/06/13/summer-food-recipe-herbed-zucchini-fritters-stone-fruit-salsa/","disqusTitle":"Perfect for Summer! Recipe for Herbed Zucchini Fritters with Stone Fruit Salsa","path":"/bayareabites/62998/summer-food-recipe-herbed-zucchini-fritters-stone-fruit-salsa","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63400\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fruitsalsa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fruitsalsa1000.jpg\" alt=\"Stone Fruit Salsa\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stone Fruit Salsa\u003c/figcaption>\u003c/figure>\n\u003cp>Those cute little patty-pans and curvy Costata Romanescos might seem adorable harbingers of mellow summer dinners now, but soon, the farmers market, your veggie box, and your home garden will be pumping out more summer squash than your kitchen can handle. Round as a cue ball, scalloped like a Super-8 movie spaceship, ridged and grooved, as dark as an alligator or shiny yellow as an August sun in Oakland, these tender-skinned members of the \u003ca href=\"http://www.britannica.com/EBchecked/topic/145889/Cucurbitaceae\">Cucurbitacaea\u003c/a> family--which also includes cucumbers, melons, pumpkins, and gourds--will be with us in abundance for the next four or five months, so you might as well get the jump on what to do with them. \u003c/p>\n\u003cp>First, though, know how to pick them. Look for firm squash with smooth, shiny skin. Smaller is better; not tiny babies, but nothing baseball bat-sized, either. Oversized, flabby squash will be fibrous and bland, and and have too many well-developed seeds. I generally look for squash a little smaller than my forearm.\u003c/p>\n\u003cp>Summer squash don't look juicy, but don't be fooled: there's a lot of water in there, and you'd better do something about it if you don't want to end up with a wet mess on your plate. Zucchini does very well grilled, inside on a hot grill pan or outside on any type of grill. Cut lengthwise (or crosswise, if you're using round squash) into flat planks, not too thin, and make sure to brush each slice well with olive oil to keep it from drying up into a hard zucchini chip. Plenty of salt and pepper helps, too. \u003c/p>\n\u003cp>You can also use a mandoline to shave your squash into long, thin ribbons, then toss with lots of lemon juice, a shower of fresh herbs, and a drizzle of olive oil, for a crunchy-tender raw salad. You can make the excellent zucchini tea bread from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0761145974/kqedorg-20\">The Silver Palate Cookbook\u003c/a>, or add handfuls of grated zukes to your pancake or muffin batters. You can head overproduction off at the pass by plucking the extra flowers off your plants before they're pollinated. Stuff them with a nubbin of fresh mozzarella or goat cheese, dip them into a light batter and fry them in olive oil into irresistible crispy-molten bites. (For recipes, check out Denise Santoro Lincoln's post \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/07/26/zucchini-happiness-four-ways/\">Zucchini Happiness: Four Ways\u003c/a>.)\u003c/p>\n\u003cp>But for summer dinners, I like to make these tasty little zucchini fritters. A tomato salsa would, of course, work here, but for the moment, why not take advantage of the too many peaches you'll be buying? Dazzled by the sudden arrival of sweet-perfumed stone fruit (meaning fruit with a single central pit, like peaches, apricots, plums, and nectarines), I can't resist buying a few pieces--or five--at every stand I pass. An aprium here, three pluots there, and by the time I've taken 2 Muni buses and lugged my tote bags up the hills of Bernal to home, what I've got is more like pulp. But \u003cem>delicious \u003c/em>pulp, perfect for sweet jam or savory salsa. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're using apricots or plums, you can leave the skins on, since they'll hardly be noticed, and in the case of the plums, they'll add another layer of tart flavor. However, the fuzzy skin on peaches is better removed. Boil up a pot of water, dunk the peaches in for a minute or two, drain and let rest until just cool enough to handle. The skins should slip right off, revealing the stained-glass color within. \u003c/p>\n\u003cp>Demonstrating this recipe at the \u003ca href=\"http://www.ecologycenter.org/fm/\">Berkeley Farmers' Market\u003c/a> last Tuesday, I got a number of questions about making this recipe wheat-free and/or gluten-free. While I haven't tested this recipe using non-wheat flour, I feel it would work just fine that way. Try it with brown rice flour, cornmeal, garbanzo bean flour, or your favorite gluten-free flour blend, then please share your experience (and recipe modifications) in the comments. \u003c/p>\n\u003ch2>Recipe: Herbed Zucchini Fritters with Stone Fruit Salsa\u003c/h2>\n\u003cp>\u003cem>Shred your way through summer's abundance of zucchini to these savory, crunchy fritters, served with a tangy peach (or apricot or plum) salsa. Lightly salting the shredded zucchini and letting the excess liquid drain off before mixing in the rest of the ingredients keeps the fritters from getting soggy. You can use any size or shape of zucchini or summer squash.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_63401\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/zucchinifritters600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/zucchinifritters600.jpg\" alt=\"Zucchini Fritters\" width=\"600\" height=\"803\" class=\"size-full wp-image-63401\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zucchini Fritters\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 16 fritters\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cstrong>Herbed Zucchini Fritters\u003c/strong>\u003c/p>\n\u003cli>1 lb zucchini or summer squash (2-3 squash, depending on size)\u003c/li>\n\u003cli>2 carrots, peeled and grated\u003c/li>\n\u003cli>1/2 cup chopped mixed fresh herbs, such as parsley, basil, and/or cilantro\u003c/li>\n\u003cli>3 scallions or 1/2 small bunch chives, finely chopped\u003c/li>\n\u003cli>1 tablespoon chopped fresh oregano, marjoram, or summer savory\u003c/li>\n\u003cli>zest and juice of 1 lemon \u003c/li>\n\u003cli>Sea salt and freshly ground black pepper, to taste\u003c/li>\n\u003cli>2 eggs, beaten\u003c/li>\n\u003cli>1/2 cup all-purpose or whole-wheat pastry flour \u003c/li>\n\u003cli>1/4 teaspoon baking powder\u003c/li>\n\u003cli>Olive oil or vegetable oil, for frying\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cp>\u003cstrong>Stone Fruit Salsa\u003c/strong>\u003c/p>\n\u003cli>1 1/2 lbs yellow peaches, or a mixture of very ripe peaches, nectarines, apricots and/or plums (about 4-5 pieces, depending on size)\u003c/li>\n\u003cli>1 scallion, finely chopped, or 1 tablespoon minced red onion\u003c/li>\n\u003cli>Juice of 1 lemon or lime, or to taste\u003c/li>\n\u003cli>1 small fresh hot pepper, optional, seeded and diced\u003c/li>\n\u003cli>1 mild red pepper, such as Gypsy, seeded and diced\u003c/li>\n\u003cli>Salt to taste\u003c/li>\n\u003cli>A handful of basil or cilantro, stemmed and roughly chopped\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>To make the fritters, grate zucchini on the large holes of a box grater (or the coarse grating disk of a food processor). Scoop grated zucchini into a colander, sprinkle with sea salt, and let drain for 10 minutes. Pick up handfuls of zucchini and squeeze vigorously to press out any extra liquid.\u003c/li>\n\u003cli>In a large bowl, mix drained zucchini, carrots, herbs, and lemon zest and juice. Beat in eggs, then stir in flour, baking powder, and salt and pepper to taste. Line a plate with a double layer of paper towels or a brown paper grocery bag, for draining.\u003c/li>\n\u003cli>Over medium heat, heat a wide skillet or sauté pan. Add oil to about a ¼-inch depth. Heat until a shred of fritter batter sizzles and browns quickly when added. Spoon batter by tablespoons into the pan, flattening into 3-inch rounds. Fry for 2-3 minutes per side, until well-browned on each side.\u003c/li>\n\u003cli>Using a spatula, transfer finished fritters to towel-lined plate to blot up any extra oil. Serve warm topped with a spoonful of Stone Fruit Salsa.\u003c/li>\n\u003cli>To make the Stone Fruit Salsa, pit and chop fruit into bite-size pieces. Toss with scallion, diced peppers, and lemon or lime juice. Add salt to taste. Just before serving, mix in basil.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_63404\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fruitsalsa1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fruitsalsa1000a.jpg\" alt=\"Stone Fruit Salsa\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63404\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stone Fruit Salsa\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/62998/summer-food-recipe-herbed-zucchini-fritters-stone-fruit-salsa","authors":["5038"],"categories":["bayareabites_752","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_2267","bayareabites_8377","bayareabites_8450","bayareabites_1209","bayareabites_218","bayareabites_3682","bayareabites_2371","bayareabites_16288","bayareabites_1258"],"featImg":"bayareabites_63399","label":"bayareabites"},"bayareabites_28962":{"type":"posts","id":"bayareabites_28962","meta":{"index":"posts_1591205157","site":"bayareabites","id":"28962","score":null,"sort":[1308946590000]},"guestAuthors":[],"slug":"behind-the-legend-of-frog-hollow-farm","title":"Behind the Legend of Frog Hollow Farm","publishDate":1308946590,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/cherries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/cherries.jpg\" alt=\"Cherries hanging from the tree\" title=\"Cherries hanging from the tree\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29536\">\u003c/a>\u003cbr>\n\u003cem>Cherries hanging from the tree\u003c/em>\u003c/p>\n\u003cp>I drove about 75 minutes out of San Francisco, over the hills and through the burbs, to pay a visit to Farmer Al and the staff at his beloved Frog Hollow Farm. I was excited. I am, after all, a fan. \u003c/p>\n\u003cp>Farmer Al has called \u003ca href=\"http://www.froghollow.com/\">Frog Hollow Farm\u003c/a> his pride and joy for 36 years. The El Cerrito native spent time in Hawaii as a Social Studies teacher before trying his hand at farming. He started growing some basic varieties of fruit and vegetables in Hawaii and then moved back to the Bay Area and eventually set up shop in Brentwood. What started out as 150 fruit trees has now become 3500 trees on over 133 acres. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/peaches-trees.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/peaches-trees.jpg\" alt=\"Peaches on trees\" title=\"Peaches on trees\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29541\">\u003c/a>\u003cbr>\n\u003cem>Peaches on a trees\u003c/em>\u003c/p>\n\u003cp>Frog Hollow Farm is known for their \"legendary\" stone fruits, as their tagline says, including nine varieties of pears in the fall through January, three varieties of cherries and four kinds of apricots in May, thirteen varieties of peaches, eight kinds of nectarines, and six kinds of plums and pluots through September.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The stone fruit he and his staff grow are all certified organic and known by chefs and culinary professionals as the best you can get. Celebrity chefs like Richard Blais, Tyler Florence, and Alice Waters are avid fans. Food lovers and connoisseurs are just as loyal, which explains their popularity at Bay Area farmers markets and their Ferry Building store and café in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/jars-apricot-preserves.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/jars-apricot-preserves.jpg\" alt=\"Jars of apricot preserves\" title=\"Jars of apricot preserves\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29537\">\u003c/a>\u003cbr>\n\u003cem>Jars of apricot preserves\u003c/em>\u003c/p>\n\u003cp>Organic and sustainable aren't just words here, they're a way of life. Not a bit of the land is wasted. Smaller areas are devoted to heirloom tomato plants for their CSA program members. He’s even planted wildflowers like California poppies so he can do his part to help increase the wild bee population. They even take all their “unmarketable” fruit (those with bumps and bruises but are still perfectly delicious) and make it into their now famous conserves and preserves. When I paid a visit to the kitchen, the jars of apricot preserves on the counter were still warm. Sitting next to them were trays and trays of still unbaked apricot and cherry tarts that were going to be sold in their San Francisco Ferry Building café.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/apricot-cherry-tarts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/apricot-cherry-tarts.jpg\" alt=\"Tray of apricot and cherry tarts\" title=\"Tray of apricot and cherry tarts\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29534\">\u003c/a>\u003cbr>\n\u003cem>Tray of apricot and cherry tarts\u003c/em>\u003c/p>\n\u003cp>So what makes their fruit so \"legendary?\"\u003c/p>\n\u003cp>According to Farmer Al, it all starts at the beginning. \"We hoe all the soil by hand. We have about 20 field staff throughout the year, and more during the busy season.\" And his attention to detail when it comes to the care of all his plants is unwavering. \"We started making our own compost out of unusable fruit and shaved trees, along with seaweed, kelp, and fish to naturally fertilize the soil.\"\u003c/p>\n\u003cp>Farmer Al has made it his life’s work to dedicate himself to quality fruit and produce. His commitment to his mission is obvious. There are no shortcuts here. That means no chemicals, no poisons. Period.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/al-millie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/al-millie.jpg\" alt=\"Al and Millie\" title=\"Al and Millie\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-29538\">\u003c/a>\u003cbr>\n\u003cem>Al and Millie\u003c/em>\u003c/p>\n\u003cp>While I was getting my private tour of the farm from Farmer Al and his young daughter Millie (the farm is not open to the public), he was visited by an Insurance Assessor who had obviously visited his fair share of farms in the area. The first words out of his mouth were, \"I've never seen cherries as good as the ones I’ve seen here.\" \u003c/p>\n\u003cp>Farmer Al went on to say that it all had to do with how he paid attention to all his crops. He gave them \"just the right amount of fertilizer. Not too much. Other places have overcompensated because of the weather this year.\" His continued research and years of experience have given him the tools to produce exceptional fruit.\u003c/p>\n\u003cp>No one is immune to Mother Nature’s wrath, though. The abundance of rain was not kind to his apricot harvest this year. He planted nine acres that were completely lost. \u003c/p>\n\u003cp>But the folks here have no time to dwell. Cherry season has wound down, unaffected by the unpredictable weather we’ve had. They’ve now begun their busiest time of year: peach season.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/millie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/millie.jpg\" alt=\"Millie with a Peach\" title=\"Millie with a Peach\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29539\">\u003c/a>\u003cbr>\n\u003cem>Millie with a Peach\u003c/em>\u003c/p>\n\u003cp>Frog Hollow allows for their fruit to get good and ripe before picking. Most supermarket fruit is picked before it’s ripe so it can survive the long trek from farm to store and \"hopefully\" get riper during the journey. That doesn't jive with Farmer Al.\u003c/p>\n\u003cp>\"Just because it's organic doesn’t mean it tastes good. Quality fruit means flavor, sweetness, juiciness.\"\u003c/p>\n\u003cp>It's that level of quality, along with their commitment to their community and loyal fans, that sets them apart. \u003c/p>\n\u003cp>\"You can't fool people with the quality of your food. I wouldn't be doing my job it I wasn't focusing on our environment and the food we give our kids. We like to maintain a personal level of care with our fruit and our community.\"\u003c/p>\n\u003cp>And it shows.\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.froghollow.com/\">Frog Hollow Farm\u003c/a>\u003cbr>\nFrog Hollow Farm fruit can be found at Whole Foods Markets and various Bay Area Farmers Markets.\u003cbr>\nTheir retail store and café is located at 1 Ferry Building #46 in San Francisco.\u003cbr>\n(888)779-4511\u003cbr>\n\u003ca href=\"https://www.facebook.com/FrogHollowFarm\">Facebook.com/FrogHollowFarm\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/#!/froghollowfarm\">@FrogHollowFarm\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>*On Saturday July 23, Frog Hollow Farm is hosting \"\u003ca href=\"http://dinnerintheorchard.com/\">Peaches and Tango: A Dinner in the Orchard\u003c/a>\" w/Top Chef Richard Blais and live music, benefiting \u003ca href=\"http://www.edibleschoolyard.org/\">The Edible Schoolyard\u003c/a>. \u003c/p>\n\n","blocks":[],"excerpt":"Elaine Wu pays a visit to the Frog Hollow Farm fruit orchard to find out what makes their fruit so \"legendary.\"","status":"publish","parent":0,"modified":1308946590,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":918},"headData":{"title":"Behind the Legend of Frog Hollow Farm | KQED","description":"Elaine Wu pays a visit to the Frog Hollow Farm fruit orchard to find out what makes their fruit so "legendary."","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"28962 http://blogs.kqed.org/bayareabites/?p=28962","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/06/24/behind-the-legend-of-frog-hollow-farm/","disqusTitle":"Behind the Legend of Frog Hollow Farm","path":"/bayareabites/28962/behind-the-legend-of-frog-hollow-farm","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/cherries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/cherries.jpg\" alt=\"Cherries hanging from the tree\" title=\"Cherries hanging from the tree\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29536\">\u003c/a>\u003cbr>\n\u003cem>Cherries hanging from the tree\u003c/em>\u003c/p>\n\u003cp>I drove about 75 minutes out of San Francisco, over the hills and through the burbs, to pay a visit to Farmer Al and the staff at his beloved Frog Hollow Farm. I was excited. I am, after all, a fan. \u003c/p>\n\u003cp>Farmer Al has called \u003ca href=\"http://www.froghollow.com/\">Frog Hollow Farm\u003c/a> his pride and joy for 36 years. The El Cerrito native spent time in Hawaii as a Social Studies teacher before trying his hand at farming. He started growing some basic varieties of fruit and vegetables in Hawaii and then moved back to the Bay Area and eventually set up shop in Brentwood. What started out as 150 fruit trees has now become 3500 trees on over 133 acres. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/peaches-trees.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/peaches-trees.jpg\" alt=\"Peaches on trees\" title=\"Peaches on trees\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29541\">\u003c/a>\u003cbr>\n\u003cem>Peaches on a trees\u003c/em>\u003c/p>\n\u003cp>Frog Hollow Farm is known for their \"legendary\" stone fruits, as their tagline says, including nine varieties of pears in the fall through January, three varieties of cherries and four kinds of apricots in May, thirteen varieties of peaches, eight kinds of nectarines, and six kinds of plums and pluots through September.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The stone fruit he and his staff grow are all certified organic and known by chefs and culinary professionals as the best you can get. Celebrity chefs like Richard Blais, Tyler Florence, and Alice Waters are avid fans. Food lovers and connoisseurs are just as loyal, which explains their popularity at Bay Area farmers markets and their Ferry Building store and café in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/jars-apricot-preserves.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/jars-apricot-preserves.jpg\" alt=\"Jars of apricot preserves\" title=\"Jars of apricot preserves\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29537\">\u003c/a>\u003cbr>\n\u003cem>Jars of apricot preserves\u003c/em>\u003c/p>\n\u003cp>Organic and sustainable aren't just words here, they're a way of life. Not a bit of the land is wasted. Smaller areas are devoted to heirloom tomato plants for their CSA program members. He’s even planted wildflowers like California poppies so he can do his part to help increase the wild bee population. They even take all their “unmarketable” fruit (those with bumps and bruises but are still perfectly delicious) and make it into their now famous conserves and preserves. When I paid a visit to the kitchen, the jars of apricot preserves on the counter were still warm. Sitting next to them were trays and trays of still unbaked apricot and cherry tarts that were going to be sold in their San Francisco Ferry Building café.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/apricot-cherry-tarts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/apricot-cherry-tarts.jpg\" alt=\"Tray of apricot and cherry tarts\" title=\"Tray of apricot and cherry tarts\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29534\">\u003c/a>\u003cbr>\n\u003cem>Tray of apricot and cherry tarts\u003c/em>\u003c/p>\n\u003cp>So what makes their fruit so \"legendary?\"\u003c/p>\n\u003cp>According to Farmer Al, it all starts at the beginning. \"We hoe all the soil by hand. We have about 20 field staff throughout the year, and more during the busy season.\" And his attention to detail when it comes to the care of all his plants is unwavering. \"We started making our own compost out of unusable fruit and shaved trees, along with seaweed, kelp, and fish to naturally fertilize the soil.\"\u003c/p>\n\u003cp>Farmer Al has made it his life’s work to dedicate himself to quality fruit and produce. His commitment to his mission is obvious. There are no shortcuts here. That means no chemicals, no poisons. Period.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/al-millie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/al-millie.jpg\" alt=\"Al and Millie\" title=\"Al and Millie\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-29538\">\u003c/a>\u003cbr>\n\u003cem>Al and Millie\u003c/em>\u003c/p>\n\u003cp>While I was getting my private tour of the farm from Farmer Al and his young daughter Millie (the farm is not open to the public), he was visited by an Insurance Assessor who had obviously visited his fair share of farms in the area. The first words out of his mouth were, \"I've never seen cherries as good as the ones I’ve seen here.\" \u003c/p>\n\u003cp>Farmer Al went on to say that it all had to do with how he paid attention to all his crops. He gave them \"just the right amount of fertilizer. Not too much. Other places have overcompensated because of the weather this year.\" His continued research and years of experience have given him the tools to produce exceptional fruit.\u003c/p>\n\u003cp>No one is immune to Mother Nature’s wrath, though. The abundance of rain was not kind to his apricot harvest this year. He planted nine acres that were completely lost. \u003c/p>\n\u003cp>But the folks here have no time to dwell. Cherry season has wound down, unaffected by the unpredictable weather we’ve had. They’ve now begun their busiest time of year: peach season.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/millie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/millie.jpg\" alt=\"Millie with a Peach\" title=\"Millie with a Peach\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29539\">\u003c/a>\u003cbr>\n\u003cem>Millie with a Peach\u003c/em>\u003c/p>\n\u003cp>Frog Hollow allows for their fruit to get good and ripe before picking. Most supermarket fruit is picked before it’s ripe so it can survive the long trek from farm to store and \"hopefully\" get riper during the journey. That doesn't jive with Farmer Al.\u003c/p>\n\u003cp>\"Just because it's organic doesn’t mean it tastes good. Quality fruit means flavor, sweetness, juiciness.\"\u003c/p>\n\u003cp>It's that level of quality, along with their commitment to their community and loyal fans, that sets them apart. \u003c/p>\n\u003cp>\"You can't fool people with the quality of your food. I wouldn't be doing my job it I wasn't focusing on our environment and the food we give our kids. We like to maintain a personal level of care with our fruit and our community.\"\u003c/p>\n\u003cp>And it shows.\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.froghollow.com/\">Frog Hollow Farm\u003c/a>\u003cbr>\nFrog Hollow Farm fruit can be found at Whole Foods Markets and various Bay Area Farmers Markets.\u003cbr>\nTheir retail store and café is located at 1 Ferry Building #46 in San Francisco.\u003cbr>\n(888)779-4511\u003cbr>\n\u003ca href=\"https://www.facebook.com/FrogHollowFarm\">Facebook.com/FrogHollowFarm\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/#!/froghollowfarm\">@FrogHollowFarm\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>*On Saturday July 23, Frog Hollow Farm is hosting \"\u003ca href=\"http://dinnerintheorchard.com/\">Peaches and Tango: A Dinner in the Orchard\u003c/a>\" w/Top Chef Richard Blais and live music, benefiting \u003ca href=\"http://www.edibleschoolyard.org/\">The Edible Schoolyard\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/28962/behind-the-legend-of-frog-hollow-farm","authors":["5127"],"categories":["bayareabites_50","bayareabites_1874","bayareabites_95"],"tags":["bayareabites_9409","bayareabites_1209"],"featImg":"bayareabites_29539","label":"bayareabites"},"bayareabites_1233":{"type":"posts","id":"bayareabites_1233","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1233","score":null,"sort":[1215714819000]},"guestAuthors":[],"slug":"plumalicious-summer-plum-jam","title":"Plumalicious Summer Plum Jam","publishDate":1215714819,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum1.jpg\" alt=\"plums for making plum jam\" align=\"left\">\"splat\"\u003cbr>\n\"splat\"\u003cbr>\n\"splat\"\u003c/p>\n\u003cp>Every night, for the past week, we've been awakened by the sound of fat, juicy plums plummeting from the trees in our backyard to the ground. We pick them as fast as we can, but some are simply out of reach, and others just sneak up on us, ripening suddenly and then hurling themselves out of the tree. \u003c/p>\n\u003cp>We somehow managed to pick about six pounds of plums before I decided that something must be done. \u003c/p>\n\u003cp>So, as I did \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/07/28/plum-chutney-tales-from-the-backyard/\">last year\u003c/a>, I decided to make plum jam.\u003c/p>\n\u003cp>A few things have changed, though, since I last made jam. First of all, I moved. Last year's plums were harvested in the heart of the Mission: small yellow plums that were subtle and pleasantly sweet-tart. We managed to spin those into many jars of jam and chutney before we moved. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Secondly, I realized that over the past year I've learned a bit about pectin. The jam we made last year, while delicious, was a bit thin and watery. I wasn't about to make that mistake again. Pectin causes jams and jellies to gel, and some fruits have more and some have less. Apples, it turns out, have a lot of pectin. So when you are trying to make jam with fruits that are low in pectin, like berries or plums, it's a good idea to use an apple, peel and all (trust me, you will never know it's even in the jam). Also, you need the right balance of pectin, acid, and sugar with the fruit to make it all balance and gel correctly.\u003c/p>\n\u003cp>Anyway, here in our new house we have not only one, or two, but four different plum trees. Lucky for the trees that I love plum jam too, since they've been somewhat neglected over the years (we unfortunately moved just after the plum harvest last year and missed the whole thing). And lucky for me that my husband is tall and can reach all those rogue plums, even though we still wake up every morning to a smattering of plums.\u003c/p>\n\u003cp>\u003cstrong>Plumalicious Jam\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum8a.jpg\" alt=\"plum jam\">\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 13 half-pint jars\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nAbout 12 cups (about 6 lbs) pitted and roughly chopped plums\u003cbr>\n1 or 2 green apples\u003cbr>\nJuice of 1 lemon or lime\u003cbr>\n2 lbs granulated sugar\u003cbr>\n2 small plates in the freezer\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cut up all the plums and put them into a heavy, 5-quart stockpot.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum2a.jpg\" alt=\"put plums in 5-quart stockpot\">\u003c/p>\n\u003cp>2. Grate the apple, skin and all (but not the core), on a box shredder-grater. Add the apples, lemon or lime juice, and sugar to the plums.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum3a.jpg\" alt=\"grate the apple on a box shredder-grater\">\u003c/p>\n\u003cp>3. Stir the plum mixture thoroughly, place over medium-high heat, and bring to a boil.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum4a.jpg\" alt=\"plum jam cooking\">\u003c/p>\n\u003cp>4. Lower the heat to medium and let boil, skimming the foam occasionally and smashing the fruit as it cooks. Boil for about 20 minutes. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum5a.jpg\" alt=\"plum jam cooking\">\u003c/p>\n\u003cp>5. When the jam starts to look thickened, start testing it by spooning a small amount onto one of the chilled plates. This will chill it quickly and let you see how thick it is. Keep testing it until the jam is thick enough, but don't cook it longer than about 30-35 minutes. If it's not thick enough for your liking, next time add an extra apple. Don’t worry, the jam will still be great. \u003c/p>\n\u003cp>6. Once the jam has thickened, get your clean jars set up. You can re-use the glass jars, but you should get new lids and rings each time. If you have a canning funnel, it makes your life a lot easier for filling jars.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum6a.jpg\" alt=\"plum jam jars\">\u003c/p>\n\u003cp>7. Fill each jar to about 1/2 inch from the top, leaving a little breathing room. Screw on the lid, but not too tight. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum7a.jpg\" alt=\"plum jam in jar\">\u003c/p>\n\u003cp>8. Turn the jars over at once so they stand upside down on their lids and let them cool to room temperature. This should seal the lids. If the lids are sealed, the top will be indented. You can store the jam in a cool dark place for up to a year. If not, store in the refrigerator and use within about 1 month.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum9a.jpg\" alt=\"plum jam jars turned over\">\u003c/p>\n\n","blocks":[],"excerpt":"We somehow managed to pick about six pounds of plums before I decided that something must be done. So, as I did \u003ca href=\"http://blogs.kqed.org/bayareabites/2007/07/28/plum-chutney-tales-from-the-backyard/\">last year\u003c/a>, I decided to make plum jam.\r\n\r\n","status":"publish","parent":0,"modified":1215732091,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":695},"headData":{"title":"Plumalicious Summer Plum Jam | KQED","description":"We somehow managed to pick about six pounds of plums before I decided that something must be done. So, as I did last year, I decided to make plum jam.\r\n\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"1233 http://blogs.kqed.org/bayareabites/2008/07/10/plumalicious-summer-plum-jam/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/07/10/plumalicious-summer-plum-jam/","disqusTitle":"Plumalicious Summer Plum Jam","path":"/bayareabites/1233/plumalicious-summer-plum-jam","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum1.jpg\" alt=\"plums for making plum jam\" align=\"left\">\"splat\"\u003cbr>\n\"splat\"\u003cbr>\n\"splat\"\u003c/p>\n\u003cp>Every night, for the past week, we've been awakened by the sound of fat, juicy plums plummeting from the trees in our backyard to the ground. We pick them as fast as we can, but some are simply out of reach, and others just sneak up on us, ripening suddenly and then hurling themselves out of the tree. \u003c/p>\n\u003cp>We somehow managed to pick about six pounds of plums before I decided that something must be done. \u003c/p>\n\u003cp>So, as I did \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/07/28/plum-chutney-tales-from-the-backyard/\">last year\u003c/a>, I decided to make plum jam.\u003c/p>\n\u003cp>A few things have changed, though, since I last made jam. First of all, I moved. Last year's plums were harvested in the heart of the Mission: small yellow plums that were subtle and pleasantly sweet-tart. We managed to spin those into many jars of jam and chutney before we moved. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Secondly, I realized that over the past year I've learned a bit about pectin. The jam we made last year, while delicious, was a bit thin and watery. I wasn't about to make that mistake again. Pectin causes jams and jellies to gel, and some fruits have more and some have less. Apples, it turns out, have a lot of pectin. So when you are trying to make jam with fruits that are low in pectin, like berries or plums, it's a good idea to use an apple, peel and all (trust me, you will never know it's even in the jam). Also, you need the right balance of pectin, acid, and sugar with the fruit to make it all balance and gel correctly.\u003c/p>\n\u003cp>Anyway, here in our new house we have not only one, or two, but four different plum trees. Lucky for the trees that I love plum jam too, since they've been somewhat neglected over the years (we unfortunately moved just after the plum harvest last year and missed the whole thing). And lucky for me that my husband is tall and can reach all those rogue plums, even though we still wake up every morning to a smattering of plums.\u003c/p>\n\u003cp>\u003cstrong>Plumalicious Jam\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum8a.jpg\" alt=\"plum jam\">\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 13 half-pint jars\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nAbout 12 cups (about 6 lbs) pitted and roughly chopped plums\u003cbr>\n1 or 2 green apples\u003cbr>\nJuice of 1 lemon or lime\u003cbr>\n2 lbs granulated sugar\u003cbr>\n2 small plates in the freezer\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cut up all the plums and put them into a heavy, 5-quart stockpot.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum2a.jpg\" alt=\"put plums in 5-quart stockpot\">\u003c/p>\n\u003cp>2. Grate the apple, skin and all (but not the core), on a box shredder-grater. Add the apples, lemon or lime juice, and sugar to the plums.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum3a.jpg\" alt=\"grate the apple on a box shredder-grater\">\u003c/p>\n\u003cp>3. Stir the plum mixture thoroughly, place over medium-high heat, and bring to a boil.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum4a.jpg\" alt=\"plum jam cooking\">\u003c/p>\n\u003cp>4. Lower the heat to medium and let boil, skimming the foam occasionally and smashing the fruit as it cooks. Boil for about 20 minutes. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum5a.jpg\" alt=\"plum jam cooking\">\u003c/p>\n\u003cp>5. When the jam starts to look thickened, start testing it by spooning a small amount onto one of the chilled plates. This will chill it quickly and let you see how thick it is. Keep testing it until the jam is thick enough, but don't cook it longer than about 30-35 minutes. If it's not thick enough for your liking, next time add an extra apple. Don’t worry, the jam will still be great. \u003c/p>\n\u003cp>6. Once the jam has thickened, get your clean jars set up. You can re-use the glass jars, but you should get new lids and rings each time. If you have a canning funnel, it makes your life a lot easier for filling jars.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum6a.jpg\" alt=\"plum jam jars\">\u003c/p>\n\u003cp>7. Fill each jar to about 1/2 inch from the top, leaving a little breathing room. Screw on the lid, but not too tight. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum7a.jpg\" alt=\"plum jam in jar\">\u003c/p>\n\u003cp>8. Turn the jars over at once so they stand upside down on their lids and let them cool to room temperature. This should seal the lids. If the lids are sealed, the top will be indented. You can store the jam in a cool dark place for up to a year. If not, store in the refrigerator and use within about 1 month.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum9a.jpg\" alt=\"plum jam jars turned over\">\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1233/plumalicious-summer-plum-jam","authors":["5015"],"categories":["bayareabites_12"],"tags":["bayareabites_244","bayareabites_347","bayareabites_1208","bayareabites_1207","bayareabites_348","bayareabites_1209","bayareabites_343"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2019/07/commonwealthclub.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. 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