Rhubarb is an herbaceous perennial with long, fleshy stems supporting large, toxic leaves. Although usually considered a vegetable, in 1947 a New York court decided that since it is used as fruit, it should be counted as a fruit for tax purposes. The Blue Chair Jam Cookbook recommends we cut Rhubarb into 3- to 4-inch lengths, cover with sugar, drizzle with lemon juice and let macerate for 24 hours at room temperature to help Rhubarb release its juices. The Rhubarb is cut into long lengths to give the jam or pie filling a better consistency.
Lacinato Kale (also known as black cabbage, Tuscan Kale , Cavolo Nero and dinosaur Kale ) is a hearty, spicy, long-leaf borecole, so called on account of its extremely dark color. Like its close relative, curly Kale , Lacinato Kale is suitable for serving with hearty, winter dishes. Its hearty flavor and almost sweet aftertaste is enjoyed in winter soups, especially those with potatoes and beans, and as a vegetable, braised or blanched and stir fried with a little garlic and fresh tomato. It tastes best after the first night frosts, which convert its starch into sugar and make it more digestible. The heads, which are actually leaf rosettes, survive freezing temperatures unharmed. Allow one pound of this Kale (usually one bunch) for two generous servings.
The Baby Sweet Peppers are small, pointed Peppers that have thinner walls than that of larger sweet peppers. They are the same variety and come in three colors of red, orange and yellow. These Peppers are perfect for pickling or stuffing to make poppers.
These sweet and juicy prizes are highly guarded by bramble bushes with needle-sharp prickers. The Blackberries have been captured especially for your creations and will arrive, fresh, plump and richly dark. These purplish-black bumpies are the largest of the wild berries and will only improve with cooking. Heating Blackberries will intensify their color and soften their texture making them a pleasure to enjoy. Use care when rinsing, as they tend to hold water, and use only in the thickest of batter when baking. Experiment with your favorite liquors and give your treats a warm, rich Blackberry topping. They are grown in hoop houses during the winter and we are able to stock them year-round!
The Rainier, a combination of the Bing and Van cherry varieties, is light cream to golden colored with a pink to red blush. The most precious of cherry varieties, its flesh is sweet and delicate with a colorless juice. Like most fresh fruit, Ranier Cherries can be bagged and frozen for several months. Pit and remove stems, freeze in one layer on large baking sheets and enjoy one of summer' s favorite flavors in the dead of winter. Delicious when eaten out-of-hand or cooked, Ranier cherries are wonderful in clafoutis (a nice change from the more traditional Bing cherry) or a cherry-frangipane tart. Along the frangipane line, a few drops of pure almond extract added to baked cherries complements their flavor. Spoon over vanilla ice cream and Voila! Cherry perfection!
A third-generation Japanese-American farmer, David “ Mas” Masumoto’ s commitment to farming extends beyond the flavor of his fruit. Mas and his family live on their farm in central California. He grows organically, and is a dedicated steward of the land. As he transitioned to organic methods, Mas learned to embrace weeds (he calls them “ natural grasses” ) and welcomes the return of lizards to his farm. He tries to pay a little better than the prevailing wage, and labors in the fields alongside his workers. When harvesting his peaches, Mas and his workers go into each tree every time they harvest, gently plucking only the peaches that are truly tree ripe. Mas’ s 24 year old daughter, Nikiko, carefully hand-packs every case of Peaches destined for FreshPoint. Relish the fruit of the entire Masumoto family’ s passion, commitment and labor.
Dapple Apple Pluots are one of the most popular plums summer has to offer. Sweet, rich, light-red flesh (nearly white near the pit) is covered with the distinctive light red mottled skin. Their unusual exterior makes them an eye-catching addition to fruit baskets and their red and white flesh presents well in tarts or galettes. They are great for eating out of hand, and cooking Dapple Dandies smoothes the contrasting flavors of skin and flesh (Because the skin adds so much to a plum' s character, it is seldom removed before cooking).
They' re back! Yay! Very small and super sweet, these little Sun Babies have deep orange color, and since they are vine-ripe, lots of flavor!
These Plums have rich, red flesh and dark blue-black skin. They have tart flavor with a hint of sweetness to balance the flavor. We currently have the early ripening variety, Black Splendor. The red flesh is super juicy and will dye just about everything in its path.
As the weather heats up try these plums in a sorbet or summer salad with fresh Peaches, goat cheese, toasted nuts, and greens. The juicy tartness of Plums is always a favorite in cobbler, tarts and Danishes with a scoop of vanilla bean ice cream.
Our Red Chard is organically grown to provide the healthiest vitamins and minerals. It is one of the healthiest and most nutritious greens available. Originally from Sicily, Chard is common in many Mediterranean dishes. When storing, do not wash before refrigerating because it encourages spoilage and remove as much air as possible and place in plastic storage.
Sauté Red Chard with garlic, shallots and a balsamic reduction for a tradition Mediterranean taste. Or make a Red Chard Saag with chopped Chard, Onions, curry, garlic and ginger served with Naan bread.