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.

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

RESPONSIBILITIES:

Managerial

Oversee and provide close guidance to the Food Forward staff and contracted positions, including Program Managers, Administrative Staff and Interns in Los Angeles, Ventura, San Gabriel Valley and other geographies Food Forward engages with.
Create and provide guidance with creating program goals, budgets, timelines, daily tasks & logistics and long term projects.
Operations

Work with Executive Director to lead Food Forward team in imagining/re-imagining organization operating and project management systems as Food Forward grows.
Oversee design and user experience and functionality changes of Food Forward website and data collection/management (admin) site, and act as point person with web developer.
Track monthly budget expenditures and develop annual budgets with Executive Director.
Create agenda and lead weekly staff, and bi-monthly team meetings
Oversee all HR Operations – Collect and manage database of all employee, vendor and contractor W-9, W-4, auto authorization forms, confidentiality forms, maintain vacation requests, be main contact for all employees on HR needs.
Oversee day-to-day functioning of the Food Forward office and delegating responsibilities as needed for its upkeep and efficient functioning.
Work with bookkeeper to see that all daily financials are recorded and categorized properly, check and enter monthly actuals.
Keep all financial, insurances, corporate and business related permits and documents current.
Programmatic

Responsible for providing leadership, structure and project management to Team Members regarding systems improvement and innovation.
Responsible for helping develop new, mission-related programs including budget development, community partnerships, fundraising and implementation, such as Farmers Market Recovery and Wholesale Produce Recovery.
Responsible for reaching out to potential community partners and developing mutually beneficial relationships and programs.
Occasionally represent Food Forward at food community, anti-hunger, policy and networking events.

QUALIFICATIONS:

A minimum of 3-5 years of operations experience in a for-profit or medium-large sized non-profit organization.
Experience creating, managing & tracking of budgets
In-depth systems & logistics development experience.
Ability to proactively manage multiple functions independently and take a leadership role working comfortably under pressure.
Ability to identify, support, drive operations & programmatic change throughout an organization, and see implementation through to the end.
Excellent verbal and written communications skills, with demonstrated ability to present and interact effectively with all levels of an organization, from intern through Board of Directors.
Data-driven, with strong organizational and multi-tasking skills, and excellent attention to detail.
In-depth experience with Macs, Google Docs, MS Office technology and social media savvy.
Demonstrated experience with development and delivery of core human resources disciplines: including, but not limited to, employment processes, performance management, employee relations, human resources operations and systems, and programs to support organizational effectiveness.
Demonstrated ability to resolve complex problems of a confidential and sensitive nature.
Ability to collaborate and build consensus with the team to move the organization forward.
Preferred deep network in the food, hunger or environmental networks.
Strong interest and passion for the mission of building community and fighting hunger and food waste through innovative solutions.
Bachelor’s degree required.

HOW TO APPLY
Please email Rick at info@foodforward.org with a letter of interest in the body of the email and a current resume in PDF format. The subject line should read “Operations Director-(your name)”. Not phone calls please.

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

If there’s two things Food Forward knows how to do it’s PICK FRUIT…and PARTY

As the last few days of LA weather can attest, spring is oh so near. That can only mean one thing – - -

TICKETS ARE NOW ON SALE to our SPRING MELT Fundraiser – our once a year gourmet-grilled cheese-fine wine-beer-cocktail-auction-entertainment extravaganza!

http://springmelt2013.eventbrite.com/
This year’s shin-dig will be held on Saturday April 27th at GREENBAR DISTILLERY in Downtown, LA, from 7-11pm.

Greenbar, LA’s only operational distillery, is housed in a beautifully designed revamped warehouse space just south of the Arts District. They’ve generously opened their doors for this year’s Melt, and we unanimously agree: you haven’t ever partied in a space like this before.

This is Food Forward’s one annual fundraiser event. Its third incarnation promises to be an elegant, tasty, hip and wonderfully liquid affair complete with a massive menu of gourmet grilled cheeses (plus starters, salads, desserts and more) by none other than our longtime partners in crime, Clementine. Multiple open bars will be pouring fine wines, micro-brews and citrus-inspired cocktails all night long. Add to the mix music, extraordinary entertainment and another auction packed with all the mouth-watering and unique only-in-LA experiences that the Spring Melt has come to be known for, and you have an evening that will linger long after its over.

The last two Spring Melts have been SELL-OUTS, so here’s your early shout out. Tickets can be purchased now at:

http://springmelt2013.eventbrite.com/

We hope you’ll agree partying is fun, but it’s
EVEN BETTER when its a great party for a GREAT CAUSE!

So join us for this fun and important evening. Bring friends and family, and help us raise some funds and friends so we can continue and grow our work feeding LA’s neediest by sharing LA’s abundance.

See you at The Melt!

Welcome Fruit Loops to March Madness.

This year March brings with it a number of spring celebrations including Passover, Easter and the switch in Daylight Savings Time, so in celebration of this glorious, life-affirming month, we will be picking, gleaning and rescuing even more fruit and veggies to make the month special for everyone! We hope you will join us in our devotion to fresh food and see what lies ahead this month…

To kick off this edition of Fresh Juice, we would love for you to SAVE THE DATE – Saturday, April 27^th, 7-11 PM – for our third annual Spring Melt – a fundraiser like no other. This year it’ll be held at the ONLY operational distillery in LA – GreenBar Collective.  The location alone should give you an idea of what’s in store – free flowing cocktails, fine wines and beer, PLUS a full menu of gourmet grilled cheese, salads and desserts provided by Clementine all night long. With Zesty entertainment, a delicious silent auction and much more to make this an event for the record books. Tickets go on sale mid-March, but make sure you and your party friends hold the date.

We are thrilled to say Food Forward’s CAN IT! Academy – both the 12 week Food Preservation & Cottage Arts Certificate Program and the 2013 Foodsteader Tour are NEARLY SOLD OUT!  The Foodsteader’s first stop March 23^rd 10AM at Handsome Coffee is where you will learn from the experts all the roasting, barista and bean secrets to create the perfect cup (plus munch on an assortment of pies furnished by ThePie Hole.) The Food Preservation & Cottage Arts class – the only class of its kind being taught in LA this year will not only teach you the ins and outs of everything from jams, curing, liquors, but also the nitty gritty on how to start that food business you’ve always dreamed of.LAST CHANCE TO SIGN UP NOW

March holds the return of the SUNSET PICK!  Starting this month you can put the cellphone and laptops down, get your butt out of traffic and come volunteer for an end-of-the-workday harvest.  See the deets below. We love Sunset Picks, not just because helping those in need is a GREAT reason to leave work early, but because it means summer isn’t far off!

March also brings us the launch of fresh produce collection at the Sunday Mar Vista Farmers Market. If you’ve been looking for ways to get involved on the Westside, our Farmers Market Recovery program is now at 3 Farmers Markets on the west side every single week – Wednesday Santa Monica, Sunday Santa Monica and Sunday Mar Vista. Sign up to collect unsold produce from farmers – all of which goes to local hunger relief agencies – on our events page!

We’re juiced to announce that FF Ventura County has begun building a Board of Advisors, and welcomes its first two members: Lucky Lynch (interfaith consultant extraordinaire) and Jason Hendrick (radio/social media guru of Everybodyshungry.org.)  We are thankful to them and are excited to see where their ideas and expertise help us take the VC Branch in 2013.

Finally a HUGE THANKS to all those who have helped in the just-about-complete renovation of the Fruit Cave – full pix will be posted when it’s totally done, but we want to give a HUGE shout out to the key players who are been the reason it was able to happen: Tran Nham (architect and long time FF volunteer/Pick Leader), Annette Eason of Eason Design Group and John Pitbaldo (designer and wranglers), Dominique Smith of US Green Build – LA Chapter(donations), and Jay Hale of HVA Construction (general contractor.) Their generosity of time, materials, talent and more has made our urban tree house a crazy fun place to work – and something we could have never accomplished on the tiny budget we had. You guys are great!

To leave you, our Fruit of the Month is the White Grapefruit! We’re dripping in these tasty, tart fruits and our very own Brenna Lyons offers a lesson on why these fruit are so special. Check it out on our blog!

Now onto the promised March Madness…

Background and history

The grapefruit, a hybrid of the pomelo and orange, was once a novelty tree that produced undesirable fruit that often went uneaten.  Today, grapefruits are a breakfast staple and the go-to fruit for dieters.  The story of the grapefruit is relatively recent, with the first seeds appearing in 1683 when Captain Shaddock, an English sea captain with the East India Company, brought grapefruit seeds with him to the West Indies from the Malay Archipelago.

In 1823, grapefruit seeds were brought from the Bahamas to a harbor near Tampa, Florida.  At first, the tree was grown as a novelty.  By 1885, grapefruits were shipped from Florida to New York and Philadelphia, gaining traction as a suitable fruit for the commercial citrus industry.  By 1910, the fruit made its way to Texas, Arizona, and California.  Mutations and new climates created new varieties such as pink and red grapefruits.

The grapefruit has acquired a number of names since its beginning.  It has been called a pomelo, pamplemousse, Bali lemon, Limau besar, and shaddock. Eventually, it was named “grapefruit” by a Jamaican farmer who noticed the way it grows in clusters like grapes on trees.  American horticulturists have made several attempts to change the name from grapefruit to pomelo.  However, public resistance has thwarted these efforts and the name grapefruit well remain.

Types and Characteristics

Duncan

The Duncan Grapefruit is a true grapefruit and an old cultivar that is almost identical to the first grapefruit brought to Florida in 1823.  It has large, white fruits that are seedy but filled with juice and flavor.  Fruit ripens fairly early and can hold on to the tree for many months.

Marsh

The fruit of the Marsh Grapefruit is more oblong than round.  The peel is light yellow and the flesh is almost white and usually seedless.  The taste is not bitter.  The fruit can remain on the tree but the flavor weakens the longer it goes unpicked.  The fruit ripens in late fall through winter or spring.

Melogold

Melogold Grapefruit is a hybrid that needs less heat than a true grapefruit.  The fruit is thick skinned, large, with dark yellow fresh and seedless white flesh.  The fruit ripens in fall through winter.

Oroblanco

The Oroblanco Grapefruit is a hybrid and related to Melogold.  The fruit is large with glossy pale yellow skin and sweet flesh.  The fruit ripens in fall through winter.  Geneticists R.K. Soost and J.W. Cameron of the University of California, Riverside, developed this variety in 1958.

For more information about grapefruit varieties visit: http://www.hort.purdue.edu/newcrop/morton/grapefruit.html

Harvesting

The grapefruit takes 6 months to a year to ripen, and can last on the tree a long time before being harvested without affecting the fruit quality.  The best indicator of ripeness is not the peel color, but rather the weight and taste of the fruit.

The best time to harvest white grapefruits is when they have smooth, firm and shiny skin.  Pick fruit that is heavy for its size.  Some varieties will “regreen” if they remain on the tree too long.  This does not affect the flavor or quality of the fruit.  If the fruit is too soft and has dull and wrinkled skin, the fruit is overripe.

Harvesting is accomplished by handpicking and pruning.  Because the citrus twigs are thorny, gloves and protective clothing are helpful to avoid skin scratches.  Larger California citrus growers use harvesting machines that shake the fruits off the tree.

Once harvested, the fruit can be stored at room temperature for about a week and refrigerated for up to three weeks.

Care and Maintenance

Grapefruits thrive in hot conditions.  It is best to plant grapefruits in direct sunlight and in climates that experience hot summer days and nights.  The heat results in higher sugars and lower acids.  To increase summer heat, plant grapefruit trees against a sun-facing wall, which will reflect the heat back on to the tree.

Some varieties of grapefruit grow best in acidic soil, while others prefer a more alkaline environment.   Loamy soils are preferred and heavy clay soil will result in poor growth, fewer fruit, and a shorter life.

Background & History
Sunchokes (Helianthus tuberosus), also known as Jerusalem artichokes, are members of the sunflower family and native to North America. In 1605, French explorer Samuel Champlain discovered sunchokes in Cape Cod and introduced them to Europe. They became a staple food for the first European pilgrims to North America.

Although they are delicious to eat both raw and cooked (usually in soups or baked), sunchokes are a multipurpose plant with a wide variety of uses. Since the early 1900s, sunchokes have been cultivated to use as fuel alcohol or a fuel additive. They are also an excellent source of fructose sugar.

Types & Characteristics
Knobbly tubers resembling pink ginger roots or potatoes, sunchokes’ ungainly appearance belie a sweet water chestnut-like flavor and fresh crunch. As the name “Jerusalem artichoke” suggests, the sunchoke’s flavor profile also resembles an artichoke’s.

Varieties of sunchokes include Mammoth French White, Stampede, Brazilian White, and Brazilian Red. They thrive in cold climates but love sunny spots and can shoot up to 10 feet tall! They’re in season from mid-October all the way through mid-April, so you have plenty of time to enjoy this versatile root.

Sunchokes are an inexpensive source of vitamin C, phosphorus, potassium, and plenty of iron. They contain almost no starch but lots of inulin, a carbohydrate that promotes good bacteria in your gastrointestinal (GI) tract. Inulin is so active in its pursuit of GI health, however, that eating sunchokes can lead to flatulence. (You’ve been forewarned!)

Tips & How to Enjoy
When buying sunchokes at your local farmers market, look for roots without soft spots, wrinkles, or sprouting (just like buying a good potato). Don’t worry about knobbles and other textural unevenness–that’s just how they look. They’ll keep for a few weeks in the refrigerator (ideally at 31-32 degrees Fahrenheit with 90%-95% relative humidity).

To enjoy raw, use sunchokes as you would water chestnuts, and cook them as you would potatoes. Not sure where to take it from there? We love roasting sunchokes with some olive, salt, and rosemary, but they are also great in this nourishing soup adapted from chef Jonathan Miller.

Recipe: Sunchoke and Cauliflower Soup

2 Tbls. butter or extra virgin olive oil

1 baby fennel bulb, chopped finely

1/2 medium yellow onion, chopped finely

2 c chicken stock or vegetable stock

¾ c milk

1 medium head cauliflower, cut into florets

1/2 lb sunchokes, peeled and cut into small chunks

1 sprig thyme

Heat butter/oil in a saucepan and add the fennel, onion, and thyme. Cook over low heat (no browning) until soft, about 8 minutes. Add the stock and milk and bring to a simmer. Add the cauliflower and sunchokes, return to a simmer. Let simmer for about 30 minutes, or until the sunchokes are tender. Remove the thyme sprig. Cool slightly. Purée the soup, then season with salt and pepper. Taste and adjust seasoning as needed. Delicious with toasted bread.

You can read more about sunchokes here:
http://nwrec.hort.oregonstate.edu/artichje.html
http://www.localharvest.org/sunchokes.jsp
http://www.eattheseasons.com/Archive/sunchoke.htm

Every night at the corner of Sycamore and Romaine in West Hollywood, there is a feast. 200 gather to dine on farmers-market-fresh vegetables–gleaned by our dedicated Farmers Market Recovery volunteers–transformed into colorful, crisp salads, bubbling vats of homemade soup, and steaming casseroles, with succulent, sweet fruit straight from the orchard. Wolfgang Puck provides entrees. Magnolia Cupcakes brings dessert.

This is not your typical homeless meal.

Since 1987, Ted and Penny Landreth and their dedicated volunteers have been serving Angelenos in need through the Greater West Hollywood Food Coalition (GWHFC), one of our Farmers Market Recovery Program donation recipients. With donations like the fresh fruit and vegetables our Glean Team collects at the Hollywood Farmers Market, they provide daily fresh, hot, nutritious dinners. In addition to meals, GWHFC has expanded its reach to provide a wide range of social services, from helping people with bus passes, to medical check-ups and legal counseling from UCLA-trained professionals.

Still, “the meal is the heart of the matter,” as Penny explains. Sharing food night after night has built a community. The consistency of the daily meal, Penny says, has created “a kind of safe haven,” where there are “no questions asked.” The same people come together, meeting the same volunteers and developing lasting relationships. These bonds forged at the meals can transform. As advocates for those in need, GWHFC volunteers put “whole lives together,” helping individuals look for work, get counseling, and even find a place to live. The homeless and hungry are nourished by the meal, and beyond that, nurtured by the community. It’s a feast, one might say, for the whole soul.

The Greater West Hollywood Food Coalition is one of the Farmers Market Recovery Program’s donation recipients. They serve their nightly meals from 6:15 to 7:30 at N. Sycamore Ave. & Romaine St., 90038. To learn more about GWHFC, visit their website at www.gwhfc.org

-Christine Kwon, Santa Monica Glean Team Lead