This salad is quick and easy, and far from bland. With the bright punch of flavor from the kumquats, the spice arugula and the mild Parmesan, your taste buds are in for a treat.
5 kumquats 4 handfuls baby arugula 1/2 cup flat-leaf parsley leaves 2 dates, pitted and diced 1/4 cup Parmesan shavings. 2 teaspoons lemon juice 2 tablespoons extra virgin olive oil Salt & pepper, to taste
Slice kumquats into thin rounds, discarding seeds. Combine arugula, parsley, dates, kumquats and parmesan. Whisk together the lemon juice and olive oil; season with salt and pepper. Pour over salad dressing and toss to coat.
What-quats?! Kumquats! Tiny citrus fruits that pack tons of flavor! Kumquats are the only citrus fruit that has an edible peel. In fact, the chewy peel is the sweet part of the fruit. The insides are incredibly sour. The combination of crunchy seeds, juicy insides and chewy peel make kumquats an interesting snack. Plus, the punch of intense flavor followed by the mild sweetness of the peel contrast - and yet somehow work together perfectly.
Each Kumquat is about the size of a large grape. You can eat them whole, slice them on salads, candy them…the list goes on. Plus, one kumquat contains about 14% of your daily recommended vitamin C - but you won’t be able to eat just one!
Get your kumquats by ordering this week’s mixed box of fruit in season. Boxes of kumquats can also be purchased by special request; just email firstname.lastname@example.org.
Blood oranges are one of the most unique citrus fruits, both for flavor and appearance. The appearance - deep red or marbled red-and-orange - is caused by the antioxidant anthocyanin, which is usually found in blueberries and other blue or purple fruits. Blood oranges are the only citrus fruit that contains anthocyanin, giving them an extra kick of nutrition found in other superfoods. Combined with kale, a leafy green vegetable containing an unbelievable amount of vitamins and minerals, you may be hard pressed to find a more nutrient-rich salad.
Also, it’ll be yummy.
Kale, Blood Orange and Hazelnut Salad
1 1/2 pounds Tuscan black kale or regular kale, stems and ribs removed, leaves shredded 4 blood oranges, segmented, juices reserved 1/2 cup hazelnuts, toasted and chopped 3 tablespoons balsamic vinegar 3 tablespoons extra-virgin olive oil Course salt and freshly ground pepper
Combine kale, oranges and hazelnuts in a large bowl. Drizzle with vinegar, oil and reserved orange juice; toss. Season with salt and pepper. Let stand for 30 minutes before serving.
Curious about the chemicals you may be ingesting with your tasty fresh fruits and veggies? Check out What’s On My Food? from the Pesticide Action Network to find out exactly what is on conventionally-grown foods. Then head over to FruitShare.com to order your organic fruit delivery, totally free of chemical pesticides, herbicides and fungicides.
Don’t let the cold weather keep you inside! With a few preparations, exercising outside can be fun and safe.
Dress in layers, and wear clothes that wick sweat away from your body so you don’t get wet and cold. Don’t forget thin gloves and a hat.
Drink lots of water, even if you don’t feel as thirsty as you do in warmer weather.
Tell someone where you are, bring your cell phone and stay closer to home so that you won’t get stuck far from home in the cold.
If you are exercising after dark, wear reflective clothing and carry a light so cars can see you.
Some fun outdoor activities for the wintertime include ice skating, skiing (FruitShare founder Everett Myers loves cross-country skiing!), snowshoeing, building snowmen and so much more! What do you do to exercise out of doors in the winter?
Thanks to all of you who are celebrating the holidays with fresh organic fruit from FruitShare - we are so grateful to all of our customers! We wish you wonderful holidays this year, and a happy New Year, too!
This recipe is quick and packed with super-healthy oranges, edamame and brown rice. It’s a perfect side dish for busy nights.
Edamame and Orange Rice Recipe
3 cups uncooked quick-cooking brown rice 1 tablespoon canola oil 1 1/2 cups thinly sliced celery 1 cup sliced green onions 1 cup julienned red bell pepper 1 cup frozen shelled edamame, thawed 1/2 cup dry-roasted cashews 1/4 cup low-sodium teriyaki sauce 1 teaspoon dark sesame oil 1/8 teaspoon freshly ground black pepper 2 small oranges, peeled and sectioned
Cook the rice according to package directions, omitting salt and fat. Set aside and keep warm. Heat canola oil in a large nonstick skillet over medium-high heat. Add celery, onions and bell pepper. Saute 1 minute. Stir in cooked rice, edamame and remaining ingredients. Serve immediately. Courtesy of cookinglight.com
Did you know that every year, the average American gains 1-2 pounds in the 6 weeks from Thanksgiving to New Year’s? That may not sound like much, but it adds up when you consider that most people never lose that weight. But you can enjoy your holiday season and make sure you don’t overindulge with a few simple tricks.
-Don’t graze. When you’re at holiday parties or meals, there are cookies, appetizers and candies galore! It’s easy to snack away more food than you’re actually hungry for without realizing it. Take a small plate and choose the items you want, then walk away from where the food is served, so you don’t mindlessly munch.
-Exercise. Regular exercise will help keep your stress levels down and your energy levels up.
-Do eat your favorite sweets - in moderation. Enjoy your favorite desserts slowly, and savor each bite so you get every last bit of enjoyment out of that cookie or piece of pie.
How do you stay on track with health and fitness during the holidays?
Fennel, Mache & Endive Salad with Satsuma Mandarins Recipe
The sweet juiciness of satsuma mandarinsadds a pop of citrus flavor to this salad. Enjoy it as part of a holiday meal or just to spice up a weeknight dinner.
Fennel, Mache & Endive Salad with Satsuma Mandarins
2 fennel bulbs, trimmed 5 Belgian endive 3 satsuma mandarins 3 tablespoons citrus-infused olive oil 1 tablespoon Zinfandel vinegar or red wine vinegar 1 teaspoon salt 1 1/2 teaspoons freshly ground black pepper 4 cups mache
Cut the fennel in half lengthwise, and, using a mandolin or sharp knife, cut each half into paper-thin slices. Cut the Belgian endive heads in half lengthwise and remove the cores. Set aside. Peel, segment and seed the satsumas over a bowl to catch the juice and set aside. In a bowl, combine the olive oil, vinegar, salt, pepper and a tablespoon of the mandarin juice, and mix well with a fork. Add the fennel and gently toss. Remove and set aside. Add the mache, endive and half the mandarin slices and gently toss. Divide among six salad plates. Top each with some of the fennel and garnish with the remaining mandarin segments. Courtesy of foodily.com
What’s Thanksgiving without pie? Enjoy this apple pie recipe on Thursday as the perfect ending to a delicious meal!
Apple Pie Recipe
5 cups peeled and thinly sliced apples 2 tablespoons sugar 1 tablespoon flour 2 teaspoons ground cinnamon 1 ready-made 9-inch piecrust 1/2 cup old-fashioned rolled oats, ground in a blender or food processor 2 tablespoons whole grain pastry flour 1/4 cup packed brown sugar 2 tablespoons margarine, melted
Preheat oven to 250 degrees F. Combine apples, sugar, flour and 1 teaspoon cinnamon in a large bowl. Line a pie pan with the crust. Fill the crust with the apple mixture. Combine oats, pastry flour, brown sugar and remaining 1 teaspoon cinnamon in a medium bowl. Add the margarine and stir until crumbs form. If needed, add some warm water to help crumbs adhere. Sprinkle evenly over the apples. Bake 30-35 minutes or until the filling is bubbling and the topping is browned.
“As always, your fruit is 10x better than anything I can get at the grocery store. -Heath; Madison, WI”—Simply put, our fruit is fresher. When fruit travels long distances and is stored for extended periods of time, it loses flavor and nutrition. Sometimes apples from the supermarket can be 9 months old - or more! Not so with FruitShare. Our fruit is in season, which means it is picked at the peak of flavor and we deliver it to you quickly - still full of flavor and nutrients. It’s picked fresh, shipped fast, and always organic.
Now that we have Granny Smith apples in the boxes, we had to share a delicious way to use your apples (other than eating them fresh, of course!)
Marinated Grilled Apples with Mint
2/3 cup fresh orange juice 1 tablespoon chopped fresh mint 2 tablespoons honey 1 teaspoon vanilla extract 1/2 teaspoon ground ginger 1/4 teaspoon black pepper 3 Granny Smith apples, cored and each cut crosswise into 4 (1/2-inch) slices Cooking spray
Combine the first 6 ingredients in a large zip-top plastic bag. Add apple slices; seal and marinate in the refrigerator for 1 to 2 hours, turning the bag occasionally. Prepare the grill. Remove apples from the bag, reserving the marinade. Place apple slices on grill rack coated with cooking spray; grill 3 minutes on each side, turning and basting frequently with reserved marinade. Arrange apple slices on a platter and drizzle with any remaining marinade.
We’re proud to announce some great changes to FruitShare.com. We’ve added a ton of new content that will make it easier for our customers to find what they’re looking for - whether they know what it is they’re looking for or not! There is lots of new information about FruitShare and our fruit. Plus, there’s more to come! Check back often for a growing index of recipes using all of our delicious organic fruit (and make sure to send us your favorite recipes so we can add them to the site!)
Please let us know what you think of the changes we’ve made to FruitShare.com!
The scariest thing about Halloween is not the creepy costumes, scary stories or haunted houses. No, we think the scariest thing is that the average trick-or-treat haul brings in 3,500 to 7,000 calories, according to one estimate. That’s 44 hours of walking, or 14.5 hours of playing full court basketball. That really is scary!
It’s okay to indulge once in awhile, but remember that normally kids should be eating healthy fruits and veggies for snacks - not candy.
Experts say it’s important to eat about every 4 hours. Eating small “meals” more often keeps your blood sugar from dropping too far, which helps prevent the “sugar high” and “crash.” Your metabolism works more efficiently when you eat more often, and your energy level will stay high.
However, you shouldn’t head to the vending machine when it’s time to eat. Even if you are eating every 4 hours or so, the choices you make about what to eat have a major impact on your health, too. Chips, donuts and candy are not healthy options because they are high in fat, sugar and calories. These types of foods will cause your blood sugar to rise quickly and the fall soon after eating. They also contain little to no nutritional value. Instead, choose foods that are contain lots of nutrients. Here are some great options to eat throughout the day to keep your body energized and healthy.
-an apple and peanut butter -yogurt topped with sliced fruit -a handful of almonds and a pear
Each of these options combines some protein and healthy fats with fresh fruit, providing a balanced snack that will fuel your mind and body. Get creative with your snacks and find combinations that you love so you’ll reach for those over unhealthy options.
This fresh cranberries recipe capitalizes on fall flavors. Enjoy this Pumpkin Cranberry Bread for a filling breakfast or a mid-day treat.
Pumpkin Cranberry Bread
3 cups all-purpose flour 5 teaspoons pumpkin pie spice 2 teaspoons baking soda 1 1/2 teaspoons salt 3 cups granulated sugar 1 (15 ounce) can pumpkin puree 4 eggs 1 cup vegetable oil 1/2 cup orange juice 1 cup fresh cranberries
Preheat oven to 350 degrees F. Grease and flour two 9 x 5-inch loaf pans. Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans. Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove loaves to wire racks to cool completely. Recipe courtesy of allrecipes.com
“I just wanted to let you know how much I am enjoying the fruit! The note that came with it was a very nice touch. I am so grateful I found your company…The fruit is of high quality and I will be ordering again.”—Mary; Columbus, OH
Join FruitShare and tons of other health and wellness experts in the Twin Cities at the Healthy Life Expo. The event will be at the Minneapolis Convention Center on October 22nd and 23rd, from 10am to 5pm both days. Admission costs $6, unless you click here and print your free tickets from FruitShare. We’ll see you there!
This Fresh Pear Crumb Pie Recipe is a great way to use your tasty pears from FruitShare. It’s sure to draw rave reviews.
Fresh Pear Crumb Pie Recipe
1 pie crust
FILLING: 1/2 cup packed brown sugar 2 tablespoons cornstarch 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon salt 1 dash ground nutmeg 6 cups thinly sliced peeled pears 1 tablespoon lemon juice
TOPPING: 2/3 cup all-purpose flour 1/3 cup packed brown sugar 1/3 cup cold butter or margarine
Preheat oven to 400 degrees F. Line a 9-inch pie pan with your crust. Flute the edges. In a large bowl, combine all of the ingredients for the filling. Spoon filling into the crust. Bake for 25 minutes. Meanwhile, make the topping by combining the flour and brown sugar in a bowl. Cut in the butter with two forks or a pastry cutter until crumbly. Remove the pie from the oven and sprinkle the topping over the pear filling. Bake for 40 more minutes. If necessary, cover the edges of the pie with foil for the last 15 minutes to prevent overbrowning.
It’s common knowledge that we need to eat 5 or more servings of fruits and vegetables every day. But the confusing thing is that it’s hard to figure out exactly what “one serving” equals.
The simple answer is a general guideline: One serving = about 1/2 cup of sliced fruit.
Technically, a serving is about 2.8 ounces. But that’s not a convenient way to measure servings when you’re out and about. Instead, stick to the 1/2 cup guideline.
It might be helpful to think of FruitShare in terms of number of servings of fruit per box. In one Fruit in Season Mixed Box, there are between 24 and 36 pieces of fruit that weigh between 7.5 and 9 ounces each. That means there’s at least 64 servings of fruit in each box - often more. If you eat a pear for breakfast and a Honeycrisp apple with lunch, that’s over 5 servings you’ve eaten already. Add in another pear or apple for a snack, and you’re well over your daily 5 servings of fruit and veggies. That’s really what FruitShare is about: making healthy eating as simple as possible. Head on over to our website and see what fruit in season we’ve got right now.
Fresh Pears Recipe: Pear Tartlets 30 frozen mini phyllo shells 1/2 cup toasted hazelnuts, chopped 4 ounces Gorgonzola cheese, crumbled 1 red pear, cored and diced
Preheat oven to 350 degrees F. Place mini phyllo shells on baking sheets. In a medium mixing bowl, combine hazelnuts, cheese and pears. Fill shells with pear mixture. Bake for 15 minutes or until the cheese is hot and starting to bubble. Serve warm.
“The fruit from Fruitshare has been amazing. Blueberries, cherries, plums, peaches and apples haven’t tasted so good to me in years. My family loves the variety of fruits and we like knowing that we’re supporting local organic farms and growers.”—Michael; St. Paul, MN
Apples aren’t just for baking sweet treats; they’re also great for savory dishes. The sweet apples and savory thyme work well with the flavors of caramelized onions in this tasty fall dish. Use any of the mixed apples from FruitShare for this recipe.
Thyme-Roasted Apples and Onions
4 cups apple cider 5 tablespoons unsalted butter 1 teaspoon coarse salt, plus additional for sprinkling 6 onions, 7-8 ounces each, halved through the root end and each half cut into 6 wedges 6 teaspoons coarsely chopped fresh thyme 6 apples, peeled, halved, cored, and each half cut into 4 wedges
Boil cider in a large saucepan until reduced to 2/3 cup (about 28 minutes). Whisk in the butter. Season this glaze with 1 teaspoon salt. This can be done 1 week ahead, then covered and chilled; rewarm and whisk before using. Position one oven rack in the top third and one rack in the bottom third of the oven. Preheat to 425 degrees. Butter to large rimmed baking sheets. Toss the onions in a large bowl with 2 teaspoons thyme and 3 tablespoons glaze. Arrange in a single layer on one baking sheet. Toss the apples in the same bowl with 2 teaspoons thyme and 3 tablespoons glaze. Arrange in a single layer on the second baking sheet. Sprinkle the onions and apples with coarse salt and pepper. Roast the onions on the upper rack for 10 minutes. Place apples on the bottom rack. Roast the onions and apples for 20 minutes. Remove both sheets from the oven. Drizzle the remaining glaze evenly over onions and apples. Reverse position of sheets and roast 20 minutes longer. Increase oven temperature to 475 degrees. Roast onions and apples until tender and slightly caramelized, watching closely to prevent burning (about 10 minutes). Transfer onions and apples to a large bowl. Season with coarse salt and pepper, and sprinkle with the remaining 2 teaspoons of thyme. Recipe courtesy of epicurious.com
Apples are now the star fruit in season. Fresh, crunch and sweet, apples pack a big nutritional punch along with the classic fall flavor. But don’t forget, conventional apples are grown using chemicals that can be stored in your body for years, leading to diseases like cancer, nervous system disorders and reproductive damage. That’s why apples are at the top of the Environmental Working Group’s Dirty Dozen, a list of produce with the highest levels of pesticide residues.
Choose organic apples instead. Grown without the harmful chemicals, organic apples bring the flavor and nutrition - without the nasty, harsh extras.
So how do farmers grow organic apples? For Harry and Jackie, our favorite Minnesota apple growers, the secret is a balanced ecosystem throughout their orchard. They use a practice called integrated pest management, which monitors pest population levels and helps Harry and Jackie head off potential problems from pests. They also encourage natural predators to live on their orchard. To do this, they mow alternating rows between trees, allowing the natural cover crops like Queen Anne’s Lace to grow taller and create habitats for beneficial insects, songbirds, raptors and other predators. When they do cut the tall grass, they use a specially-adapted mower that discards the clippings under the trees, where it helps enrich the soil with nutrients. For Harry and Jackie - and indeed, most organic farmers - balance is the key to successfully growing high-quality organic fruit.
Want to support Harry and Jackie, and other small organic farmers in the U.S.? This fall, order your apples from FruitShare.