Farmers market, currently in season PSA

Omg! Yes to the Somerset @yoda! I normally swoon over whites but this is peach on crack. One of the peachiest peaches ever! :peach::two_hearts:

Midnight snack…

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Also got these beauties from BHFM: Sweet Cherries & Beefsteak from Harry’s Berries & a Pineapple Heirloom from Beylik Farms

My favorite way to eat heirlooms is in a BLT. But this big, red marbled, yellow beauty wanted to stand on it’s own, so I drizzled them with fruity olive oil & white balsamic and sprinkled with flaky salt & ground black pepper. :two_hearts::tomato::blush:

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Those tomatoes looks great. The last few heirlooms we’ve bought at the farmers market tasted good but they were a little mealy. But they also weren’t from Harry’s Berries.

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Thanks @js76wisco!

I fixed my heading. The big yellow heirloom is from Beylik Farms. I hate mealy tomatoes too but this one was delish.

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Speaking of Beylik Farms’ Tomatoes. I got these pretty Green Tiger Tomatoes.

Don’t let the green fool ya’ They’re mild, sweet & acidic.

Made Salad w/Green Tigers, Beefsteak, Tenerelli September Snow Peach, Avocado, Serrano, Garlic, Takeout Green Salsa, Cilantro & Micro Cilantro :fire:

Accompanied Barramundi from Dry Dock Fish Co. at BHFM - seasoned, seared, finished w/Smoked Salt

Fish Tacos!

Tip: It’s the perfect time to get a ton of sweet tomatoes, roast them, jar them and freeze for use during the winter. Do a batch with fish sauce & sugar too! :tomato: :two_hearts:

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Barramundi looks great!

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hi @TheCookie
how were these? what was your favorite? thanks.

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Thanks @CiaoBob! It was so fresh I sliced a few pieces and ate them sashimi-style. :blush:

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Hi @PorkyBelly!

The September Snow peach is firm, juicy, sweet, low acid. So good! :heart::blush::heart: Hard to choose as I think Tenerelli peaches were exceptional this season, but I think my favorite so far is the Yellow Somersets.

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Cerritos Farmer’s Market (Saturday)
Long Beach Mushrooms are here weekly and have interesting options. They have king oyster and blue oyster…but they also have lion’s mane.


Per the grower, treat it like chicken. I sliced it up into strips and sautéed with shallots, butter, salt and pepper. They indeed gave off a chicken-ish texture.

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Alhambra Farmer’s market.

Green Garlic is back at Yao Cheng and Bih Shan Farms. Yao Cheng is $10/lb for organic, wasn’t sure what the price was on Bih Shan. The Yao Cheng ones are huge, would recommend buying the smaller ones if you’re eating the leaves as it’s less tough

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did you put this in the dome?

If I had more, I would have. I’d actually like to roast it whole.
I bought this one bunch for $7 just to test it for the first time and pan-fried.

I first tried one or two in 2020 and also found them not very sweet. Missed them in 2021, but this year, I got four of them. One was maybe around 6/10 sweetness, the rest were closer to 8/10. Texture and juiciness for all of them were excellent. Appearance for all of them looked closer to the “picked at the right time” in the graphic with lighter white peach stripes.

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That graphic matches what multiple vendors have told me over the yrs (and what I pick for myself). And I have been very happy w/ my selections. :slight_smile: They ripen beautifully.

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Hi @Yoda -

I miss Tenerelli’s variety. I’ve been busy and have been receiving farm boxes for the fresh good stuff. Finally experienced the joys of Ken’s Top Notch peaches (although @moonboy403 says I’d been experiencing them for years in Needle’s almond jello, lol), but I do miss going to the FM to look at everything and pick out my own produce. :peach: :two_hearts:

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Peaches get sweeter and more flavorful only on the tree. To me, getting softer after you pick them is not “riper.”

https://www.gardeningknowhow.com/edible/fruits/peach/peach-tree-harvesting.htm

https://www.johnson.k-state.edu/lawn-garden/agent-articles/fruit/peachharvesting.html

Pears are the exception to that general rule about fruit.

Then your definition of “ripen” differs from the articles in your post:

First article: Also, peaches will ripen in color, juiciness and texture off the tree, but will lack in flavor and sweetness.

Second article: However, these peaches will ripen off the tree and will have very good quality.

To me, texture and juiceiness is nearly as important as flavor and are part of “ripeness” ::shrug::

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I presume you’ve never had a flat of perfectly ripe Babcocks, Fay Elbertas, O’Henrys, or the like.

Those articles admit there’s a loss of quality if you pick unripe. Farmers will put up with the tradeoff, as will people who have trees in their gardens when there’s a danger of losing the whole crop to bad weather.

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No, probably not. Can most people source a perfectly ripe flat of peaches whenever they wish? But I’m not even sure what that has to do w/ the conversation. Perhaps you can be more explicit about the point you’re trying to make?

My (only) point was that you have a specific and restrictive definition of “ripen” that doesn’t necessarily match how other people use the term, including the articles that you cite.

If “ripen” means improvement in flavor, sweetness, texture, and juiciness, then, to me, a fruit that improves in texture and juiciness once picked can still “ripened,” even if flavor and sweetness do not change. I do not work in the food industry and may not be using the term “correctly.” However, given the articles you cite, it appears that my usage and looser definition is not particularly unconventional.

I am not debating that a peach that stays on the tree until it has reached peak ripeness is superior to a peach that has been picked too early. But, as I mentioned above, I wouldn’t really know the difference. But my lack of knowledge in that domain doesn’t appear to really have relevance to term “ripen.”

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