Howdy Loops –

It may not come as a surprise to our faithful Fruitanthropists that there’s just soooooooo much juice flowing through Fruitland! With this overflow, we’ve decided to split Fresh Juice into two servings so the pulp stays fresh and zesty all the way through month’s end.  Don’t thank us – thank Mother Nature, who couldn’t be happier that you can remain appropriately citrified and stay up to date on all the produce recovery fit for print!

Food Forward & LA WineFest

ATTENTION Food Forward supporters and WINE LOVERS… We are very excited to be the beneficiary organization of the 8th Annual LA WineFest on June 8-9th at the historic Raleigh Studios in Hollywood. What better way to spend a weekend than sampling over 500 fine wines, microbrews and spirits, watching celebrity chef demonstrations and listening to live music on the festival stage?  As a special treat, our fruity followers can buy discounted tickets for $55 ($30 off the current price)!  Enter promo code FoodForward (CODE: FOODFORWARD) to unlock your specially priced ticket. The best news… A very hefty portion of the proceeds of each ticket sold benefits Food Forward. Grab your friends and your sunblock and enjoy a weekend of food, wine and fun!

Volunteering at LA WineFest - Interested in attending the WineFest but are a little tight on cash?  Represent Food Forward as a volunteer and enjoy the remainder of the Festival for free! Email Erica ericag@foodforward.org for more details.

Employer Grants & Matching: Did you know that MANY employers, companies, corporations, and foundations offer matching or employee-sponsored grants?  These programs usually take little work on your part but can mean a WHOLE LOT to groups like Food Forward. Whether you work in a realty office, a movie studio, a dot com firm, healthcare company, food company…please check with your employer about what community giving program they have set up, then drop an email to ericag@foodforward.org so we can see if they might be a fit for helping fund our adventures in Fruitland!

Our very own Mary Baldwin will serve us proud on the “Gleaning & Foraging” Panel moderated by none-other-than FF Advisor, Sarah Spitz, this Thursday at 7:00 pm at the Santa Monica Public Library 601 Santa Monica Blvd. Please join us to hear Mary and some of SoCAL’s preeminent anti-hunger and gleaning advocates.

BIG NEWS IN VENTURA COUNTY! We’re excited to announce that we now have a Food Forward Board of Advisors for Ventura County. Our inaugural member include, Lucky Lynch and Jason Hendrick. Lucky will be helping develop and grow our county-wide volunteer base from a faith based perspective, while Jason is our media go-to guy and Foodsteader tour expert. The goal of the Advisory Board is to develop sustainable growth through County partnerships, funding opportunities and outreach. Welcome Lucky and Jason!­­

More opportunities to make an impact…We will be holding a PICK LEADER TRAINING at FruitQuarters on Saturday, May 25^th from 11am-2pm…. If you ever wanted to know how little effort it takes to be a true changemaker here in Fruitland, come and join us for a few hours to get more involved in making an impact here in Los Angeles, we encourage you to come! To RSVP, please emailMax@foodforward.org.

Lastly, we are still on the lookout for volunteers who live for that human contact with the public.  This opportunity is for new and old volunteers alike! We just need animated and engaging individuals to help spread the word about the fruitastic work we do here in Southern California. If this sounds like a good fit for you, please email volunteer@foodforward.org with the Subject Line: Tabling Volunteer and we’ll send you all the details on how to get involved.

Orange clusters are popping up all over Los Angeles! The loquat is our fruit of the month and we are just in time! Take a walk around your neighborhood and you will be sure to find this beautiful tree and tangy fruit hanging within arms reach!

Source: http://anedibleoblivion.blogspot.com/2012/05/loquat-preserves.html

Background and History

Also known as the Japanese plum or Japanese medlar, the loquat is native to China and is of the rose family (Rosaceae).  The fruits are golden orange and ripen in clusters during the spring. The fruit is often compared to the apricot due to its similar size, taste, and texture.  Loquats have up to five seeds.  The seeds, like the apple seed, contain cyanide and when eaten in large quantities are toxic.  The tree matures to about 25 feet tall and 15 feet wide.  Most of the tree is covered in soft fuzzy hairs, including the branches, stems and fruit.

The first documentation of the loquat tree was in 1100AD in China.  By the mid 1800’s, the fruit tree came to the United States by way of Chinese immigration to Hawaii.  Today, commercial production is limited to the coastal areas between Santa Barbara and San Diego.  It is more common as a backyard crop rather than a commercial crop because the fruit bruises easily and is susceptible to changes in the weather.

Types and Characteristics

There are 800 varieties of Loquats, but only 8 varieties are grown in California.  Of these 8 varieties, there are two main types: Chinese and Japanese.  The Chinese loquats have thin leaves, pea shaped fruit, dark orange flesh, and small, numerous seeds. The Japanese loquats have broad leaves, long and oval fruit, pale yellow skin, and a few large seeds.

Harvesting

In California, the fruit begins to ripen in April through May.  Loquats reach maturity in 90 days.  The fruit is ready to pick when it turns a golden color, or when the birds begin to peck at them.

Clusters are cut from the branch with clippers.  Then, the fruits must be handpicked to avoid tearing the skin.  Loquats bruise easily and travel poorly so they must be handled with care.

To eat a loquat, remove the stem, tear the fruit in half and remove the seeds.  Remove the interior pithy membrane and the calyx.  Most people prefer removing the skin because it is sometimes leathery and becomes tough when cooked.  Loquats are best eaten at room temperature and can keep for a week if stored in at cool temperatures.

Care and Maintenance

Loquats do not need much pruning since the tree naturally establishes its shape.  The tree can self prune because the soft wood breaks from heavy fruit crops.

To protect the fruit from birds and squirrels, some growers carefully tie bags over the fruit clusters.

Loquats are drought tolerant, but to promote higher fruit production, heavy and deep watering is recommended.  Trees should be watered when the blossoms begin to swell, as well as 2 or 3 waterings during the harvesting period.

Recipe

The flesh of loquats are often used to make jams, chutneys, and even infused alcohol.  The seeds can be used to create an almond inspired alcohol flavor when paired with vodka.  The leaves of the loquat tree can be seeped in hot water to make a delicious vanilla flavored tea.

Loquat Granita (http://compulsivebaker.wordpress.com/2012/05/28/loquat-granita/)

• 1o oz water
• 10 oz wine
• 3.2 oz sugar
• 4.7 oz loquat puree (made simply by removing the stems and seeds and running the loquats through a blender.)
• 1 oz triple sec

1. Combine the water, wine, and sugar in a medium sauce pan and bring to a boil for three minutes. Set aside to cool.

2. Once cooled, add the puree and triple sec and whisk together until homogenous.

3. Pour into a shallow pan and freeze over night.

4. To serve, use a fork to scrape out the finished product until it has the texture of a snow cone. I like to serve in martini glasses.

For more information visit: http://www.crfg.org/pubs/ff/loquat.html

Aristotle wrote about them. So did the Ancient Romans. They’re even part of Napoleon’s legacy. Used as medicine, animal fodder, an aphrodisiac, and–of course–food, beets are a storied and scrumptious vegetable boasting an earthy sweetness, buttery texture, and rich coloring in shades of deepest ruby, golden yellow, and purple-and-white candy-cane stripes.

Read on to learn the fascinating history of the humble beet, its health-boosting properties, and our tips on how you can enjoy this versatile root this spring. And, next time you’re at the Santa Monica Farmers Market, you can visit our friends Jaime Farms and pick up some reds and goldens!

Background & History

People have been consuming beets for thousands of years. Wild beets, which grew along Mediterranean shores, were eaten by ancient Egyptians, Greeks, and Romans. Interestingly, before the Romans cultivated beets to eat their roots, people exclusively ate the greens. The fall of the Roman Empire brought beets further northward in Europe. There, beets were used first for animal fodder and only later for human consumption.

A groundbreaking discovery in the 18th century and an international war in the 19th century catapulted beet cultivation into the vast cross-continental production of beets–specifically, sugar beets–that exists today. In 1747, German chemist Andreas Marggraf discovered how to extract sugar from beets. His student, Franz Karl Achard, developed methods to economize sugar production from beets, effectively establishing the commercial sugar beet industry. During the Napoleonic Wars, the British blockade of cane sugar to Europe led to greater popularity of beet sugar.

European colonists first brought beets to the U.S., and American production of beet sugar began here in California in the late 19th century. Beets were also grown in American gardens starting in the 19th century, and they continue to flourish in diverse topographies across the country.

Characteristics & Types

Beets are rich in manganese and folate, a nutrient shown to help prevent birth defects and bolster the fight against heart disease and anemia. A high fiber content helps moderate your intestinal tract and blood sugar and blood cholesterol levels. Beet greens are a hearty source of Vitamins K, A, and C and riboflavin, a key player in keeping red blood cell production healthy.

Beets come in a large range of colors, patterns, and sizes. Some of the different types of beets you can see at your local farmers market include:

• Red: What probably comes to mind when you think of beets: rich, ruby red flesh; sweet, earthy, and tender; excellent for juicing.

• Golden: Buttery color; sweet, mild flavor; great in salads.

• di Chioggia: Striking, striped red-and-white flesh; smooth, sweet flavor; bright, tasty green tops; beautiful sliced raw in salads or lightly roasted.

• Blankoma: White color; delicate and tender bulb; best enjoyed roasted.

Tips & How to Enjoy

Look for firm beets with fresh, bright greens and smooth skins with no bruising. Beet greens from young, smaller roots are best; you can sauté or steam as you would spinach. The greens do not keep well, but the roots will last up to ten days when refrigerated.

To enjoy, wash carefully and cook with the skins on, so the nutrients and color don’t bleed out. You can boil, steam, or microwave beets, but we prefer to roast them: roasting concentrates the flavor and color of beets and caramelizes their natural sugars. After cooking, the skins will easily slip off.

Beets are delicious in juice, salads, mashes, and soup (borscht, anyone?), but to celebrate the sunny flavors of Southern California, why not try a beet, citrus, and avocado salad with California lemons, grapefruits, avocados, and beets from the farmers market? Give it a spin, and let us know how it tastes. See you at the Market!

Beet, Citrus, and Avocado Salad

By Martha Rose Shulman, New York Times

This is a beautiful salad of  contrasting flavors and textures. The juicy, acidic grapefruit plays off the earthy beets and the creamy, nutty avocado.

For the dressing:

2 tablespoons lemon or lime juice

1 teaspoon cumin seeds, lightly toasted and ground

Salt and freshly ground pepper

1/2 teaspoon Dijon mustard

1 tablespoon walnut oil

2 tablespoons canola oil

For the salad:

1 bunch beets (about 1 pound), scrubbed and roasted

1 pink grapefruit

1 medium-size or large ripe but firm Hass avocado, sliced

2 tablespoons slivered fresh basil

1. Mix together the lemon or lime juice, the ground cumin seeds, salt, pepper, and Dijon mustard. Whisk in the walnut oil and canola oil.

2. Peel the roasted beets, and slice or cut in wedges. Toss with 2 tablespoons of the dressing.

3. Cut away both ends of the grapefruit so that it sits flat on your work surface. Cut the skin and pith completely away from the fruit, following the natural curve of the fruit from top to bottom. Hold the grapefruit in your hand over a bowl to catch the juice, and cut away each segment from between the membranes.

4. Arrange the beets in the center of a platter, and surround with the grapefruit and avocado slices. Drizzle on the remaining dressing, and drizzle any grapefruit juice in the bowl over the grapefruit and avocado. Sprinkle on the basil, and serve.

Yield: Serves four.

You can read more about beets here:

http://www.harvestofthemonth.cdph.ca.gov/download/Winter/Beets/Beets-FamilyNews-English-Final.pdf

http://aggie-horticulture.tamu.edu/archives/parsons/publications/vegetabletravelers/beets.html

Who would have thought that such a tiny fruit would have such a kick! This month we are taking time to celebrate the kumquat, a devilishly sour fruit that can be devoured in just one bite!

Source: http://redmountainranchproduce.wordpress.com/red-mountain-ranch-featured-fruits/kumquat/

Background and History

The kumquat is the only citrus fruit that is completely edible- from peel to pulp.  When eaten together, the peel (sweet) and the pulp (sour) create an immediate awakening of the taste buds.

Kumquats are native to China and originate from the Cantonese word kam kwat meaning “golden orange.”  The fruit is a symbol of prosperity and a traditional gift at Lunar New Year.

Although kumquats are considered a type of citrus, they are actually classified under the genus Fortunella. In 1915, kumquats were given their own genus named after the horticulturalist Robert Fortune who introduced the fruit to Europe in 1846.

Types and Characteristics

Today, six varieties of kumquats grow throughout the world.  Of these six, only two are commercially available and widely used: the Nagami and the Neiwa.

Nagami

The Nagami fruit was introduced into Florida from Japan in 1885 and is today’s most common kumquat.  The fruit is oval shaped and very sour.  Due to the tart flavor, it is best tasting when cooked.  The Nagami tree is very prolific and hardy.

Neiwa

The Neiwa fruit is round and sweeter than the Nagami.  It is not as commercially available and is often eaten raw and whole.

Harvesting

The fruit grows in clusters and ripen quickly within a month, turning from green to a brilliant orange.  When the kumquat was first brought to North America, it was used in ornamental gardens.  Therefore, traditional harvesting instructs people to clip the fruits with the leaves attached to the stem.  The dark, shiny leaves in contrast to the bright orange fruits are often used for decorations.  However, for our purposes, the easiest way to harvest kumquats is by hand.  Since the trees are usually small, most of the fruit can be reached from the ground.  When harvesting kumquats look for fruit that is plump, firm, brightly colored.

The kumquat has a long shelf life.  They can be stored at room temperature for a couple days and in the refrigerator for two weeks.  The fruit can be eaten raw and whole, and it can be easily preserved and pickled in sugar syrup or vinegar.

Care and Maintenance

The tree is a slow-growing shrubby tree that can be grown in pots and containers.  Plant the tree in full sun in a large pot with good drainage.  Kumquats are heavy feeders and need a regular fertilizer program. The tree requires little to no pruning since it grows in a manicured shape on its own.

For more information:http://www.kumquatgrowers.com/ and http://www.hort.purdue.edu/newcrop/morton/kumquat.html