Hello All! This Tuesday’s deliveries will include the Persimmon. Originally from China, the persimmon came to the United States in the 1800s and today is grown rapidly throughout California. This brightly colored, glossy orange red skinned fruit is an excellent source of vitamin A, a good source of vitamin C, and rich in fiber.
Ripen persimmons at room temperature in a paper bag with an apple or banana. Store them in the refrigerator when ripe. Be sure to eat the fruit as soon as possible because overripe persimmons quickly turn to a mushy texture.
Persimmon and Apple Salad
Makes 6 servings
Each serving equals 1/2 cup of fruit or vegetables
1 Tbsp walnut pieces, toasted
2 Tbsp orange juice
1 Tbsp sherry vinegar
1 Tbsp olive oil
3 sweet variety apples, rinsed, cored, and thinly sliced lengthwise
3 firm-ripe persimmons, rinsed, stemmed, and thinly sliced lengthwise
In a bowl, combine orange juice, vinegar, and olive oil. Add apples, persimmons, and toasted walnuts and mix to coat.
Nutritional analysis per serving: Calories 90, Protein 0g, Fat 3g, Calories From Fat 29%, Cholesterol 0mg, Carbohydrates 16g, Fiber 3g, Sodium 15mg.
Hello All and Happy Friday!
We’ve received many e-mails since getting started asking for tips on ripening produce or extending shelf life. Fresh organic produce perishes much faster than conventional. Since there aren’t any added preservatives or pesticides, most of the produce will not last longer than a week. In some cases, without proper care, fresh organic produce can perish within a couple of days.
But fear no more, GGO faithfuls! We’ve gathered the best tips for storing the most common fruits and veggies. Follow these tips and you’ll surely extend the shelf life of your organic goodies.
- Broccoli: Keep refrigerated (32–36°F / 0–2°C). Sprinkle with water and store in a plastic bag to avoid dehydration. Wash thoroughly and trim away any damage or bruises before using. Discard broccoli that looks wilted, bends easily, or smells bad.
- Carrots: Keep refrigerated (32–36°F / 0–2°C). Remove tops, rinse, and store in a plastic bag to avoid dehydration. Wash thoroughly and use a vegetable brush to remove surface dirt. Cut away any damage or bruises before using. Discard carrots that feel soft or smell bad.
- Lettuce: Keep heads of lettuce refrigerated (32–36°F / 0–2°C), away from fruits to avoid deterioration and transfer of off-flavors. Wash thoroughly and cut away any damage or bruises before use. Discard leaves that look slimy, discolored, or wilted, or that smell bad.
- Celery: Keep refrigerated (32–36°F / 0–2°C). Wash thoroughly and use a vegetable brush to remove surface dirt. Trim and store in a plastic bag. Cut away any damage or bruises before using. Discard celery with cracks, soft or wilted ribs, or a bad smell.
- Garlic: Store whole heads of garlic in a cool, dark, well-ventilated place (45–50°F / 7–10°C), but do not refrigerate whole garlic. Store away from other foods that may pick up its taste. Peel the papery husk from each clove and cut away any damage or bruises before using. Discard garlic that has sprouted, shows signs of moisture, rot, or mildew, or smells bad. Always refrigerate peeled or cut garlic in a tightly sealed container.
- Onions: Store in a cool, dark, well-ventilated place (55–65°F / 13–18°C) away from potatoes (potatoes will absorb onions’ moisture and deteriorate faster). Peel and rinse thoroughly, then cut away minor bruises or damage before before use. Discard onions that have sprouted, show signs of rot or mildew, feel soft, or smell bad. Always refrigerate cut onions in a tightly sealed container.
- Potatoes: Store whole potatoes in a cool, dry, dark place (45–50°F / 7–10°C) with good ventilation, but do not refrigerate. Wash thoroughly and scrub vigorously with a good vegetable brush to remove surface dirt before use. Cut away any damage, bruises, or sprouts. Green discoloration just under the skin can be trimmed away, but discard potatoes with green extending into the flesh, soft spots, or an unpleasant odor.
- Apples: Always keep them refrigerated (32–36°F / 0–2°C). Discard any cut fruit that has passed its “use by” date, feels mushy, or smells bad. Store whole apples away from greens, onions, meat, eggs, and dairy products to avoid transfer of odors. Wash them thoroughly and cut away any damage or bruises before using. Discard apples that feel soft, look wilted, or smell bad.
- Grapes: Keep refrigerated (32–36°F / 0–2°C) in a sealed plastic bag to avoid transfer of off-flavors, and consume promptly. Do not wash until ready to use, then rinse thoroughly. A slight powdery appearance on the skin (“bloom”) is natural and harmless. Discard grapes that look bruised, feel mushy, or smell bad.
- Oranges: Store whole oranges in a cool, dry place (45–50°F / 7–10°C). Wash before using, even if you plan to peel them. Discard oranges with bruised or shriveled areas, mold on the skin, soft or spongy spots, or a bad smell. Always refrigerate cut oranges
- Avocados: Ripen whole avocados in a paper bag or a warm spot in the kitchen; when fully ripe, whole avocados can be stored in a cool, dry place (45–55°F / 7–13°C). Store away from other fruits to avoid over-ripening them. Wash thoroughly before peeling and cut away any damage or bruises before use. Ripe avocados yield readily to gentle pressure, but discard avocados that feel very mushy, look damaged, or smell bad. Always refrigerate cut avocados; leave the pit in or sprinkle it with a little lemon juice to help keep the flesh from turning brown.
- Peaches: Keep whole, unripe peaches in a paper bag at room temperature (55–70°F / 13–21°C) until ripe, then refrigerate (32–36°F / 0–2°C) and consume within 2–4 days. Store away from other fruits to avoid over-ripening. Ripe peaches have a pleasant, peachy fragrance. Wash thoroughly and cut away any damage or bruises before use. Discard any shriveled fruit or peaches with mushy spots, large bruises, or a bad odor. Always refrigerate cut peaches.
- Strawberries: Remove from their original container and store in the coldest part of the refrigerator (32–36°F / 0–2°C), loosely covered with plastic wrap. Use promptly, within 1–3 days. Do not wash until ready to use, then wash thoroughly with the caps on, trimming later if desired. Allowing berries to reach room temperature just before using can improve their flavor. Discard berries with wilted caps, brown spots or large bruises, and do not use berries that are discolored, mushy, or smell bad.
- Tomatoes: Keep unripe tomatoes in a paper bag at room temperature (55–70°F / 13–21°C) until ripe, and store ripe tomatoes at room temperature. Wash thoroughly and cut away any damaged or bruised areas before using. Discard tomatoes that are mushy or split, appear wilted, look discolored, or smell bad. Never refrigerate whole tomatoes, but always refrigerate cut tomatoes.
tips courtesy of ebfarm.com
Hello all and Happy Delivery Day!
Today’s produce was delicious and beautiful this morning, but not quite what we’ve been used to. We truly apologize for any let down. As you may know, organic produce can be extremely unpredictable. However, we were very sad when we saw the size of the carrots this morning. They are delicious and perfect to eat, but quite smaller than the usual. We suggest adding them to a salad, dipping them into your favorite dressing, or adding them to soup. They are the perfect bite size. We promise to continue our pledge to find the best possible organic produce in the area.
The bananas were quite green this morning. We suggest letting them ripen on the counter for a couple of days. If you’re looking to expedite the process, leave them in a brown paper bag with an apple. Once they are ripe, place them in the fridge to extend shelf life. Their skin will turn a dark brown, but they will remain delicious inside.
Also, we know it is quite wet outside. Our delivery drivers are stocked with bags for those of you who do not leave out a cooler.
Do you have any tips for keeping your organic produce fresh? As always, we’d love to hear it! Feel free to share all of your tips, recipes and thoughts about organic produce on our Facebook page!
If you have any questions at all, don’t hesitate to contact us and we will get back to you ASAP. We love to talk! 🙂
This week’s menu includes the spicy Jalapeno pepper. The Jalapeno is one of the most commonly grown chiles in Mexico and probably the most common chile pepper in the U.S. When the jalapeno is smoked and dried it is called a “chipotle”.
The name “jalapeno” is derived from “Jalapa” the capitol of Veracruz, Mexico. The chiles average 2″ to 2 1/2″ in length and about 1″ in diameter.
The use of this chile dates back to the Aztecs who were the first known to smoke the chiles. Jalapenos are so thick and fleshy that they can’t be dried to preserve them because they’ll rot before they will dry.
So how are you going to use this spicy addition to your meals? Be sure to see our recipe this week for a Tomato and Apple Salsa. You can also check out five great and innovative ways to use Jalapenos. Share your ideas, tips and recipes for all of this week’s items on our Facebook page!
Have a great weekend! 🙂
Hello all and Happy Delivery Day!
Wayne ponders, "A small pumpkin or a huge onion?"
The produce looked amazing this morning! The sugar pie pumpkins were huge and we cannot wait to use them here at GGO! Pumpkin pie will definitely be in the works. Will you be using your pumpkin for something different? Pasta? A side dish? A Jack-o-lantern? We would love to hear about it! Share your recipes and ideas on our Facebook page!
There is a chance of rain this morning, but no worries, our delivery team is stocked with bags just in case. If you get your box before you leave this morning, be sure to bring it inside.
Be sure to visit our Facebook and Twitter pages for daily updates on GGO and all things organic!
Look at the size of the green chard this morning!
Hello all and Happy Friday! We are so excited for two new items in this week’s menus: kiwi berries and sugar pumpkins!
What is a kiwi berry? A kiwi berry looks like a grape on the outside, a kiwi on the inside and tastes sweet and delicious! Kiwi berries are a small variety of kiwi fruit that have a smooth, edible skin. The fuzz-free exterior makes it easy to pop this berry-like fruit into your mouth as a quick and delicious snack. They are also great in fruit salads!
Kiwi berries should be stored and displayed in dry refrigeration. The berries should not be damp because moisture speeds up the rate of decay. For best flavor, they should be consumed within one week. Kiwi berries are ripe when the berry feels soft to the touch.
Are you wondering how many ways you could use a sugar pumpkin? Think no more. You can use a sugar pumpkin in just about any type of dish. A sugar pumpkin is a little different than a regular pumpkin in that they are smaller and usually better to cook with, adding more flavor and a better texture. Sugar pumpkins are perfect in soups, pies, pastas, salads, side dishes, you name it! Check out our delicious pumpkin pie recipe on the GGO recipes page!
Hello all and Happy Delivery Day!
Today’s boxes looked amazing! It was a very eventful morning. The folks from Richmond Confidential came by to say hello. Their trip will be posted online in the next couple of days. Look out for our announcement!
We are so excited about having edamame and wheat grass this week! We would love to hear your thoughts on our adventurous additions to the menu. As always, if you have any suggestions for the menu, feel free to let us know on our Facebook page.
The bananas are ripe and ready to be eaten! I suggest definitely using them soon. In order to extend the shelf life of bananas, keep them in the fridge. The skin will quickly turn a dark brown, but the inside of your banana will last much longer. You can also freeze your bananas whole for future banana bread or smoothies.
The pluots are also ripe and delicious! Keep them in the fridge and they will last up to 5 days. Put them in the freezer, and they will last up to a year!
- To freeze pluots: (1) Wash and leave whole or cut in halves or quarters and remove pit; (2) In a saucepan, combine 2 3/4 cups sugar and 4 cups water, mix until the solution is clear, and bring to a boil; (3) Cool the syrup and pour over plums; (4) Place plums and syrup in covered airtight containers or heavy-duty freezer bags
Have an awesome week and try to stay cool! Eat your daily amount of fruits and veggies to help stay hydrated 🙂
We have a cool new chat feature we’re testing out and we want your help! Just go to contact page, and look for the button that says “Live Support Online”. We’re not always in the office, but when we are Taylor or Wayne will be online to answer any questions you have.
You can also chat with us through our Facebook page too!
SUPER SALE on Baby Peeled carrots this week, only $2!! A few fun new things for you to try this week: Wheatgrass for $1.50, more Black Mission Figs for $3.25, Edamame beans for $3.50 (8 oz package), Bean Snack Sprouts for $2.50.. and more!
Shout out to Oakland Local, they had an open-house this past week and we were more than happy to donate some delicious fruits for them to snack on.
Eat Real Oakland 2011 It starts today! Don’t forget to check it out, for more information go to their website: EatRealFest.com See you there!
Please leave your boxes & ice packs out for us to pick up on your delivery day! We re-use or re-cycle everything we can, and you can help just by leaving out your packaging from your previous deliveries. Thanks!!
Remember, Garlic can now be purchased in .25lb increments!! We know you have to be cooking non-stop to get through a whole pound of garlic, so we had our web guy make it so you can smaller amounts! Check it out and add Garlic to your order this week.
Recipe of the Week Check out our recipe of the week: Garlic Broccoli.
Let your friends know about Golden Gate Organics, and if they sign up we’ll give you a $10 credit towards your next order. Just our way of saying thanks, and a good way for you to get some free produce.
If you have any questions, you can reply to this email or send us a note on our contact page.
Hope everyone has a fun and safe weekend!!
Taylor, Wayne & Corey
Autumn is here and it’s time to for a little fall cleaning. With the change in seasons, try changing your life a little bit – the organic way. “Going organic” doesn’t just have to mean the type of food you are eating. It can refer to many different areas in your life. By making small changes in your daily routine, you can benefit the world and yourself! Check out these great ways to give your life an organic makeover. If you have any tips of your own, feel free to share on here or on our Facebook page!
- Buying organic mattresses – When you buy a mattress as per the US law it has to be flame retardant, for that purpose it is coated with flame retardant chemicals which we breathe in while asleep. The Organic option is a woolen mattress – Wool is naturally flame retardant and it is stuffed with natural latex to make mattresses. Latex is sustainably manufactured hence wool mattresses would be a better choice for the environment and you.
- Buy organic eco-friendly Cosmetics
- Organic makeup is only part of it; consider its packaging too. Some of the containers are designed to bio-degrade. An e.g. is Cargo’s Plantlove lipstick – A lipstick tube made entirely out of corn – a renewable and abundant resource.
- Organic makeup is good for your skin as there is no harmful substance in there that can cause any side effects as such.
- Buy Organic Diapers.
- Try to avoid plastic containers and cutlery as much as possible. – Anything made with plastic starts as oil and never degrades.
- Never use plastic in microwaves. – FDA says heating plastic releases some chemicals (well within safety margins), but why ingest chemicals which can totally be avoided?
- Use powder detergents – Liquid detergents use water 70-80% of it is water, which is a precious commodity and also requires non-biodegradable packaging to get it to customers.
- Use low-flow fixtures – Low flow fixtures reduce water consumption (Ultra low flow toilets use around 1.6 gallons of water where as standard toilets use up to 6 gallons and more).
- Use drip irrigation to water plants – Drip irrigation helps reduce water consumption by taking away the evaporation associated with sprinklers.
- Composting – As per the EPA about 24% of waste in all landfills is yard debris and food waste. An indoor composter like Naturemill and will provide free manure every 2 weeks.
- Lawn mower – Using a green lawn mower is healthier for the environment and for you. An e.g. is Neuton Power , The Neuton Mower gives you the powerful performance of a gas mower with convenience of battery technology. There is no gas or oil to spill and no engine emissions to pollute the air.
Tips courtesy of Connect Green.
Hello loyal GGO fans and Happy Delivery Day!
As usual, the produce looked great leaving this morning. I am already enjoying the grapes as my morning snack. 🙂
This week, I wanted to shed a little light on the fig. It can be an intimidating and questionable fruit if you’ve never had one before. Much different than a fig newton or a dried fig, a fresh fig has a deliciously sweet and light flavor. Some have likened its flavor to a strawberry and peach hybrid.
Like many other produce items, figs have special caring instructions if you want them to last longer than a day. Figs won’t last long at room temperature, but a mildly cool refrigerator will keep them several days.
You can also freeze your figs! This must be done within the first 12 hours of receiving them. Follow these tips to keep them sweet and delicious while frozen (instructions are for 1 pint):
- Make a medium sweetness syrup of
1 cup sugar
1.5 cups water
- The figs will taste slightly sweeter than desired at this stage to be the proper flavor after freezing. Simply stir the sugar into the water to dissolve. No heating is necessary.
- To the sugar syrup, add a citric/ascorbic mixture bought at the grocery store (for example, “Fruit Fresh”) and follow the directions on the package, generally adding about 1 teaspoon per batch. This is to help preserve color and flavor.
- Wash the figs. remove the stems and any soft spots. Slice the figs about ¼-inch (1/2 cm) thick.
- Pack the sliced figs into polyethylene containers, ziploc bags, or vacuum freezer bags, allowing room to add about 1/2 cup of sugar syrup, and allowing about 1/2 inch per pint expansion room. More room will be needed for larger containers. Pack the containers to force out as much air as possible since air dries out the figs when they freeze. Be sure to label and date containers.
- Place containers as quickly as possible into the coldest part of your freezer, allowing room around the containers to promote fast freezing. Containers can be packed more economically after they are frozen solid, usually 24 hours.
When you are ready to eat them, thaw the frozen figs in the refrigerator in the container.
As always, enjoy your box of organic produce goodies! Please let us know what creations you come up with! Also, be sure to check us out on Facebook and Twitter.