Taste the Sunshine: A Farmers Market Guide to Stone Fruit
The Last Great Peach Event?
Masumoto Farm: The Family Peach Farm That Became A Symbol Of The Food Revolution
Fruit Recall Hits Trader Joe's, Costco, Wal-Mart Stores
Andy's Orchard: Maverick Orchardist Demystifies Heirloom Stone Fruit & Shares Tips for Selection
Local TV Watch: Who wants to be a Supermarket Superstar?
Decadent Summer Brunch: Peach Streusel Baked French Toast
The Perfect Peach: Recipes and Stories from the Masumoto Family Farm
Perfect for Summer! Recipe for Herbed Zucchini Fritters with Stone Fruit Salsa
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Follow her at \u003ca href=\"https://twitter.com/mladdfood\">@mladdfood\u003c/a>","avatar":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g","twitter":"mladdfood","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Mary Ladd | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/maryladd"},"cuesa":{"type":"authors","id":"5484","meta":{"index":"authors_1591205172","id":"5484","found":true},"name":"CUESA","firstName":"CUESA","lastName":null,"slug":"cuesa","email":"brie@cuesa.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"CUESA (Center for Urban Education about Sustainable Agriculture) is a nonprofit organization dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn more at \u003ca href=\"http://www.cuesa.org/\">cuesa.org\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twitter":"cuesa","facebook":"CUESA","instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"CUESA | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/cuesa"},"susanhathaway":{"type":"authors","id":"5578","meta":{"index":"authors_1591205172","id":"5578","found":true},"name":"Susan Hathaway","firstName":"Susan","lastName":"Hathaway","slug":"susanhathaway","email":"susan@redpenassoc.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"From making blob-shaped pancakes for her family at age 6 to presumptuously reinventing recipes from well-known chefs, Susan has had a life-long food love affair. You'll usually find her sniffing out great ingredient sources, locating intriguing food stories, inventing recipes and exercising like a demon as an antidote to her passion. This Bay Area native is a longtime food & wine journalist and blogger who has contributed to regional publications such as the San Jose Mercury News and its affiliates, Metro, San Francisco Chronicle, South Bay Accent, Urbanspoon and other epistles that are lucky enough not to have been killed off yet by the publishing crisis.","avatar":"https://secure.gravatar.com/avatar/ea0e2509178d71552ad508c072f4c3ce?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Susan Hathaway | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/ea0e2509178d71552ad508c072f4c3ce?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/ea0e2509178d71552ad508c072f4c3ce?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/susanhathaway"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_118096":{"type":"posts","id":"bayareabites_118096","meta":{"index":"posts_1591205157","site":"bayareabites","id":"118096","score":null,"sort":[1497054605000]},"guestAuthors":[],"slug":"taste-the-sunshine-a-farmers-market-guide-to-stone-fruit","title":"Taste the Sunshine: A Farmers Market Guide to Stone Fruit","publishDate":1497054605,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>While Karl the Fog envelops the Bay Area, stone fruit brings a ray of sweet sunshine to the summer farmers market, in a rainbow of colors and flavors.\u003c/p>\n\u003cp>Between a freshly harvested farmers market peach and a common grocery store peach, you’ll find a world of difference. In the grocery store distribution system, fruit is often picked early, before the sugars are able to fully develop, in order to withstand long-distance shipping and retail storage. This results in mealy peaches that lack flavor. In contrast, farmers market peaches are picked shortly before market, making them more perishable but also perfectly ripe, juicy, and ready to eat.\u003c/p>\n\u003cp>Cherries, apricots, peaches, and plums are commonly known as “stone fruit,” referring to the hard pits that cover their seeds. These members of the genus \u003cem>Prunus\u003c/em> consist of flowering trees bearing fleshy, pitted fruits known as drupes. Freestone drupes have flesh that can be easily separated from the seeds, while clingstone fruits are messier but often juicier and more flavorful. Almonds also fall in the \u003cem>Prunus\u003c/em> camp, though it’s the seed rather than the flesh that we eat.\u003c/p>\n\u003cp>Since most stone fruit varieties have a brief harvest window, each week brings new surprises, with favorites like Rainier cherries, O’Henry peaches, and Flavor Grenade pluots making cameos throughout the season. Here’s a quick guide to stone fruit from the farmers market.\u003c/p>\n\u003cfigure id=\"attachment_118100\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/cherries.jpg\" alt=\"Cherries\" width=\"610\" height=\"407\" class=\"size-full wp-image-118100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cherries.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cherries-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cherries-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cherries-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cherries-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Cherries \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Cherries (April-July):\u003c/strong> The earliest of the stone fruit, cherries demand prompt and quick consumption, with their relatively brief season and short shelf-life. There exists an array of flavors of colors, from lushly sweet to pleasantly tart, and from rich crimson (Bing, Brooks, Tulare) to blushing sunshine (Rainier). When shopping for cherries, seek out firm, plump fruit with unblemished skin and the stem intact. Cherries are highly perishable and will not ripen once picked, so eat them as soon as possible to get the best flavor.\u003c/p>\n\u003cfigure id=\"attachment_118098\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/apricots_basket.jpg\" alt=\"Apricots\" width=\"610\" height=\"407\" class=\"size-full wp-image-118098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/apricots_basket.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/apricots_basket-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/apricots_basket-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/apricots_basket-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/apricots_basket-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Apricots \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Apricots (May-July): \u003c/strong>With their gold-orange velvety skin, these dense-fleshed flavor bombs are a late spring/early summer delicacy. Their easy-to-remove pit makes for easy snacking. One of the most sought-after local apricots, the Royal Blenheim, was introduced to California in the 1880s, and by the 1920s the variety dominated a thriving dried apricot industry, blanketing the Santa Clara Valley. Most of the original Blenheim orchards have been paved over, but a few farmers, such as Bill Crepps of Everything Under the Sun, still grow the intensely flavorful variety, available in limited supply in June.\u003c/p>\n\u003cfigure id=\"attachment_118102\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/peach_august_lady_0.jpeg\" alt=\"Peaches\" width=\"610\" height=\"407\" class=\"size-full wp-image-118102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/peach_august_lady_0.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/peach_august_lady_0-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/peach_august_lady_0-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/peach_august_lady_0-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/peach_august_lady_0-520x347.jpeg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Peaches \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Peaches (May-September): \u003c/strong>At the height of summer, peaches have an intoxicating aroma and an almost too-good-to-be-real flavor—it’s no wonder some peach fans make the trip to the farmers market just for them. Thousands of varieties exist, and each one has its own personality. Some people prefer the pure, low-acid sugariness of a white peach, while others live for the tart/sweet flavor of a classic yellow peach. The sweetness of a peach also depends on how ripe it was when harvested. A peach will get juicier and softer as it ripens on a kitchen counter, but it will have only the amount of sugar it started with when it was picked. What changes is the chemistry; the acid content decreases as the fruit ripens, and so the fruit tastes sweeter.\u003c/p>\n\u003cfigure id=\"attachment_118101\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/nectarines_15.jpg\" alt=\"Nectarines\" width=\"610\" height=\"458\" class=\"size-full wp-image-118101\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/nectarines_15.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nectarines_15-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nectarines_15-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nectarines_15-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nectarines_15-520x390.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Nectarines \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Nectarines (May-September): \u003c/strong>Nectarines are actually cultivars of peaches. They are of the same species, but due to a recessive gene, they do not develop the characteristic fuzz (a protection against insects) of a peach, and instead have a smooth skin. The mutation also leads to a firmer, spicier tasting flesh. Like peaches, nectarines can be either freestone or clingstone, depending on how embedded the pit is within the flesh.\u003c/p>\n\u003cfigure id=\"attachment_118105\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Plums.jpeg\" alt=\"Plums\" width=\"610\" height=\"407\" class=\"size-full wp-image-118105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Plums.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Plums-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Plums-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Plums-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Plums-520x347.jpeg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Plums \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Plums (May-November): \u003c/strong>Over 2,000 varieties of plums exist, each with a diverse set of shapes and colors, and they are divided into the following six categories: Japanese, American, Ornamental, Damson, Wild, and European. Japanese plums are the most familiar and widely sold fresh-eating plum, typically round or heart-shaped with a dark red or peachy-yellow flesh. The natural whitish coating on many plums (and other plants) is epicuticular wax, or “bloom,” and it serves as a water repellant and protection against moisture loss and UV light.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Plumcots (May-September):\u003c/strong> The plumcot is one of the original plum-apricot hybrids cultivated by horticulturist Luther Burbank (also known for developing the Santa Rosa plum). Its makeup is 50/50 plum and apricot, generally taking on the appearance of a plum. Natural hybrids are the result of carefully controlled crosses by plant breeders. The breeder collects pollen from one variety with desirable traits and applies it to the blossoms of another variety. If the cross is fruitful, the breeder keeps the seeds and plants them. The seedlings are grown out, and several years later the breeder finds out what traits have prevailed.\u003c/p>\n\u003cfigure id=\"attachment_118104\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/plumcot.jpg\" alt=\"Plumcots\" width=\"610\" height=\"407\" class=\"size-full wp-image-118104\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/plumcot.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/plumcot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/plumcot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/plumcot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/plumcot-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Plumcots \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pluots (May-September):\u003c/strong> The pluot is a hybrid fruit made from a plum and an apricot, with the genetics leaning about three-quarters on the plum side. The fruit was created in the late 20th century by a plant geneticist name Floyd Zaiger by crossing multiple generations of plum-apricot hybrids. The skin of the fruit resembles that of a plum and the flesh is juicy and sweet due to its high sugar content. Zaiger has trademarked over 30 pluot varietals, including the popular Flavor King and Dapple Dandy pluots.\u003c/p>\n\u003cfigure id=\"attachment_118099\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/aprium.jpg\" alt=\"Apriums\" width=\"610\" height=\"407\" class=\"size-full wp-image-118099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/aprium.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/aprium-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/aprium-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/aprium-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/aprium-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Apriums \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Apriums (May-June): \u003c/strong>Also developed by Zaiger, the aprium is a hybrid fruit whose heritage is about 75% apricot and 25% plum. In appearance, it resembles an apricot with its orange skin and flesh and slight fuzziness. In flavor, the aprium is very sweet (due to its higher sugar content) with a hint of plum. Substitute apriums for stone fruit in salads, pies, tarts and crisps, or enjoy them in their natural state. Look for them in May and June, and choose firm fruit that gives slightly under light pressure.\u003c/p>\n\u003cp>\u003cstrong>Peacotums, Nectaplums, Peacherines\u003c/strong>…the list goes on. Read more about the delicious world of \u003ca href=\"http://www.cuesa.org/article/getting-bottom-peacotum\">hybrid stone fruit\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Join CUESA for an \u003ca href=\"http://www.cuesa.org/event/2017/seasonal-market-tasting-0\">apricot tasting\u003c/a> this Sunday 6/11 at Jack London Square Farmers Market.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Since most stone fruit varieties have a brief harvest window, each week brings new surprises, with favorites like Rainier cherries, O’Henry peaches, and Flavor Grenade pluots making cameos throughout the season. Here’s a quick guide to stone fruit from the farmers market.","status":"publish","parent":0,"modified":1497054656,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":1074},"headData":{"title":"Taste the Sunshine: A Farmers Market Guide to Stone Fruit | KQED","description":"Since most stone fruit varieties have a brief harvest window, each week brings new surprises, with favorites like Rainier cherries, O’Henry peaches, and Flavor Grenade pluots making cameos throughout the season. Here’s a quick guide to stone fruit from the farmers market.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"118096 https://ww2.kqed.org/bayareabites/?p=118096","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/06/09/taste-the-sunshine-a-farmers-market-guide-to-stone-fruit/","disqusTitle":"Taste the Sunshine: A Farmers Market Guide to Stone Fruit","path":"/bayareabites/118096/taste-the-sunshine-a-farmers-market-guide-to-stone-fruit","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>While Karl the Fog envelops the Bay Area, stone fruit brings a ray of sweet sunshine to the summer farmers market, in a rainbow of colors and flavors.\u003c/p>\n\u003cp>Between a freshly harvested farmers market peach and a common grocery store peach, you’ll find a world of difference. In the grocery store distribution system, fruit is often picked early, before the sugars are able to fully develop, in order to withstand long-distance shipping and retail storage. This results in mealy peaches that lack flavor. In contrast, farmers market peaches are picked shortly before market, making them more perishable but also perfectly ripe, juicy, and ready to eat.\u003c/p>\n\u003cp>Cherries, apricots, peaches, and plums are commonly known as “stone fruit,” referring to the hard pits that cover their seeds. These members of the genus \u003cem>Prunus\u003c/em> consist of flowering trees bearing fleshy, pitted fruits known as drupes. Freestone drupes have flesh that can be easily separated from the seeds, while clingstone fruits are messier but often juicier and more flavorful. Almonds also fall in the \u003cem>Prunus\u003c/em> camp, though it’s the seed rather than the flesh that we eat.\u003c/p>\n\u003cp>Since most stone fruit varieties have a brief harvest window, each week brings new surprises, with favorites like Rainier cherries, O’Henry peaches, and Flavor Grenade pluots making cameos throughout the season. Here’s a quick guide to stone fruit from the farmers market.\u003c/p>\n\u003cfigure id=\"attachment_118100\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/cherries.jpg\" alt=\"Cherries\" width=\"610\" height=\"407\" class=\"size-full wp-image-118100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cherries.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cherries-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cherries-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cherries-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cherries-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Cherries \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Cherries (April-July):\u003c/strong> The earliest of the stone fruit, cherries demand prompt and quick consumption, with their relatively brief season and short shelf-life. There exists an array of flavors of colors, from lushly sweet to pleasantly tart, and from rich crimson (Bing, Brooks, Tulare) to blushing sunshine (Rainier). When shopping for cherries, seek out firm, plump fruit with unblemished skin and the stem intact. Cherries are highly perishable and will not ripen once picked, so eat them as soon as possible to get the best flavor.\u003c/p>\n\u003cfigure id=\"attachment_118098\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/apricots_basket.jpg\" alt=\"Apricots\" width=\"610\" height=\"407\" class=\"size-full wp-image-118098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/apricots_basket.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/apricots_basket-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/apricots_basket-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/apricots_basket-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/apricots_basket-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Apricots \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Apricots (May-July): \u003c/strong>With their gold-orange velvety skin, these dense-fleshed flavor bombs are a late spring/early summer delicacy. Their easy-to-remove pit makes for easy snacking. One of the most sought-after local apricots, the Royal Blenheim, was introduced to California in the 1880s, and by the 1920s the variety dominated a thriving dried apricot industry, blanketing the Santa Clara Valley. Most of the original Blenheim orchards have been paved over, but a few farmers, such as Bill Crepps of Everything Under the Sun, still grow the intensely flavorful variety, available in limited supply in June.\u003c/p>\n\u003cfigure id=\"attachment_118102\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/peach_august_lady_0.jpeg\" alt=\"Peaches\" width=\"610\" height=\"407\" class=\"size-full wp-image-118102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/peach_august_lady_0.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/peach_august_lady_0-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/peach_august_lady_0-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/peach_august_lady_0-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/peach_august_lady_0-520x347.jpeg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Peaches \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Peaches (May-September): \u003c/strong>At the height of summer, peaches have an intoxicating aroma and an almost too-good-to-be-real flavor—it’s no wonder some peach fans make the trip to the farmers market just for them. Thousands of varieties exist, and each one has its own personality. Some people prefer the pure, low-acid sugariness of a white peach, while others live for the tart/sweet flavor of a classic yellow peach. The sweetness of a peach also depends on how ripe it was when harvested. A peach will get juicier and softer as it ripens on a kitchen counter, but it will have only the amount of sugar it started with when it was picked. What changes is the chemistry; the acid content decreases as the fruit ripens, and so the fruit tastes sweeter.\u003c/p>\n\u003cfigure id=\"attachment_118101\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/nectarines_15.jpg\" alt=\"Nectarines\" width=\"610\" height=\"458\" class=\"size-full wp-image-118101\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/nectarines_15.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nectarines_15-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nectarines_15-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nectarines_15-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nectarines_15-520x390.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Nectarines \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Nectarines (May-September): \u003c/strong>Nectarines are actually cultivars of peaches. They are of the same species, but due to a recessive gene, they do not develop the characteristic fuzz (a protection against insects) of a peach, and instead have a smooth skin. The mutation also leads to a firmer, spicier tasting flesh. Like peaches, nectarines can be either freestone or clingstone, depending on how embedded the pit is within the flesh.\u003c/p>\n\u003cfigure id=\"attachment_118105\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Plums.jpeg\" alt=\"Plums\" width=\"610\" height=\"407\" class=\"size-full wp-image-118105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Plums.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Plums-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Plums-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Plums-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Plums-520x347.jpeg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Plums \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Plums (May-November): \u003c/strong>Over 2,000 varieties of plums exist, each with a diverse set of shapes and colors, and they are divided into the following six categories: Japanese, American, Ornamental, Damson, Wild, and European. Japanese plums are the most familiar and widely sold fresh-eating plum, typically round or heart-shaped with a dark red or peachy-yellow flesh. The natural whitish coating on many plums (and other plants) is epicuticular wax, or “bloom,” and it serves as a water repellant and protection against moisture loss and UV light.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Plumcots (May-September):\u003c/strong> The plumcot is one of the original plum-apricot hybrids cultivated by horticulturist Luther Burbank (also known for developing the Santa Rosa plum). Its makeup is 50/50 plum and apricot, generally taking on the appearance of a plum. Natural hybrids are the result of carefully controlled crosses by plant breeders. The breeder collects pollen from one variety with desirable traits and applies it to the blossoms of another variety. If the cross is fruitful, the breeder keeps the seeds and plants them. The seedlings are grown out, and several years later the breeder finds out what traits have prevailed.\u003c/p>\n\u003cfigure id=\"attachment_118104\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/plumcot.jpg\" alt=\"Plumcots\" width=\"610\" height=\"407\" class=\"size-full wp-image-118104\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/plumcot.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/plumcot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/plumcot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/plumcot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/plumcot-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Plumcots \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pluots (May-September):\u003c/strong> The pluot is a hybrid fruit made from a plum and an apricot, with the genetics leaning about three-quarters on the plum side. The fruit was created in the late 20th century by a plant geneticist name Floyd Zaiger by crossing multiple generations of plum-apricot hybrids. The skin of the fruit resembles that of a plum and the flesh is juicy and sweet due to its high sugar content. Zaiger has trademarked over 30 pluot varietals, including the popular Flavor King and Dapple Dandy pluots.\u003c/p>\n\u003cfigure id=\"attachment_118099\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/aprium.jpg\" alt=\"Apriums\" width=\"610\" height=\"407\" class=\"size-full wp-image-118099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/aprium.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/aprium-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/aprium-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/aprium-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/aprium-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Apriums \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Apriums (May-June): \u003c/strong>Also developed by Zaiger, the aprium is a hybrid fruit whose heritage is about 75% apricot and 25% plum. In appearance, it resembles an apricot with its orange skin and flesh and slight fuzziness. In flavor, the aprium is very sweet (due to its higher sugar content) with a hint of plum. Substitute apriums for stone fruit in salads, pies, tarts and crisps, or enjoy them in their natural state. Look for them in May and June, and choose firm fruit that gives slightly under light pressure.\u003c/p>\n\u003cp>\u003cstrong>Peacotums, Nectaplums, Peacherines\u003c/strong>…the list goes on. Read more about the delicious world of \u003ca href=\"http://www.cuesa.org/article/getting-bottom-peacotum\">hybrid stone fruit\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Join CUESA for an \u003ca href=\"http://www.cuesa.org/event/2017/seasonal-market-tasting-0\">apricot tasting\u003c/a> this Sunday 6/11 at Jack London Square Farmers Market.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/118096/taste-the-sunshine-a-farmers-market-guide-to-stone-fruit","authors":["5484"],"categories":["bayareabites_95"],"tags":["bayareabites_2273","bayareabites_307","bayareabites_2267","bayareabites_15874","bayareabites_1209"],"featImg":"bayareabites_118103","label":"bayareabites"},"bayareabites_98706":{"type":"posts","id":"bayareabites_98706","meta":{"index":"posts_1591205157","site":"bayareabites","id":"98706","score":null,"sort":[1438200385000]},"guestAuthors":[],"slug":"the-last-great-peach-event","title":"The Last Great Peach Event?","publishDate":1438200385,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Each August, farmers market shoppers look forward to the height of peach season, a sticky-sweet time when the stone fruit stars of summer have their day.\u003c/p>\n\u003cp>“We get the best varieties like the O’Henry and the Angelus, both full of flavor and lots of sugar,” says third-generation farmer Victor Martino of \u003ca href=\"http://www.cuesa.org/seller/bella-viva-orchards\">Bella Viva Orchards\u003c/a>. “Not that the peaches aren’t good in June and July, but the best ones come in August.”\u003c/p>\n\u003cp>And nothing heralds peak peach season like Bella Viva Orchards’ \u003ca href=\"https://www.facebook.com/events/384628441731049/\">Great Peach Event\u003c/a>, now in its seventh year at the Ferry Plaza Farmers Market, scheduled for August 1. Fruit-laden trees yield such a heavy crop that the Martino family offers flats of freshly picked organic peaches at half price, for one day only, much to the delight of pie bakers, preserve makers, and peach fanatics of all stripes.\u003c/p>\n\u003cp>But the summer indulgence comes with some sobering news: if the drought persists, this could be the last year not only for the Great Peach Event, but for the Martino family’s fruit farming. This year Bella Viva received half their usual water allotment. Next year, the family may have to start tearing out their orchards.\u003c/p>\n\u003ch2>Conserving Where It Counts\u003c/h2>\n\u003cfigure id=\"attachment_98710\" class=\"wp-caption alignright\" style=\"max-width: 320px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/sweetspot08.jpg\" alt=\"Victor Martino of Bella Viva Orchards\" width=\"320\" height=\"320\" class=\"size-full wp-image-98710\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/sweetspot08.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sweetspot08-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sweetspot08-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sweetspot08-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sweetspot08-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sweetspot08-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sweetspot08-75x75.jpg 75w\" sizes=\"(max-width: 320px) 100vw, 320px\">\u003cfigcaption class=\"wp-caption-text\">Victor Martino of Bella Viva Orchards \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>California’s stone fruit season came about \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2015/06/12/drought-dispatch-the-state-of-stone-fruit-season/\">two weeks ahead of schedule\u003c/a> this season at many farms. The mild winter caused trees to blossom early, creating earlier fruit set. Like any experienced farmer, Martino has been taking the seasonal fluctuations in stride, but the four-year drought has been difficult to weather.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Peach trees need 32 to 36 inches of water per year to be fruitful, but this year Bella Viva’s water allotments for their Denair and Modesto properties were only 16 and 18 inches. His orchards of nuts and apricots, peaches, nectarines, plums, persimmons, and other fruit rely on water from the Sierra snowpack. As the snow melts, it slowly fills a reservoir and is released through a canal system and distributed through local irrigation districts. When there’s no snowpack, there’s no water.\u003c/p>\n\u003cp>With half his usual water allotment, Martino has gotten more creative and conservative with his water use, and been forced to make some tough decisions. He converted five acres of prune orchards to irrigation from his domestic well and installed micro-sprinklers, which are far more water-efficient than the traditional method of flood irrigation. He started dry-farming (as in, not watering) his grapes, and he’s pulled out five acres of apricots.\u003c/p>\n\u003cp>“It’s a terrible situation,” he says. “It’s like, when you don’t have enough food, which kids do you feed, you know?\u003c/p>\n\u003ch2>Fearing for the Future\u003c/h2>\n\u003cp>Looking forward to next year, Martino fears for the worse. “I don’t think our family has been this concerned about the future since about 1921, when they left Italy to come here,” he says.\u003c/p>\n\u003cp>Martino’s family started growing stone fruit in California the 1940s. His parents were among the original group of farmers to found Alemany Farmers Market, San Francisco’s first. When Martino took over the farm, he started converting the orchards to organic and expanded the farm’s dried fruit business.\u003c/p>\n\u003cp>Another year of drought could put an end to that legacy. “It’s a whole livelihood, not just for me but for others in the same situation,” Martino says. “I try not to think about that, because that’s a scary thought.”\u003c/p>\n\u003cfigure id=\"attachment_98709\" class=\"wp-caption alignright\" style=\"max-width: 220px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/bella_viva.jpg\" alt=\"Martino family of Bella Viva Orchards\" width=\"220\" height=\"196\" class=\"size-full wp-image-98709\">\u003cfigcaption class=\"wp-caption-text\">Martino family of Bella Viva Orchards \u003ccite>(Ching Lee, \u003ca href=\"http://www.californiabountiful.com/\" target=\"_blank\">California Bountiful\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The future for Bella Viva and many other Central Valley farmers depends on the snowpack. If the snow doesn’t come, Martino could face zero water allotment next year. And if stone fruit trees aren’t watered, they start to die. Trees that survive may continue to bear fruit for a while, but the yields are too low to justify the irrigation and labor that goes into maintaining them.\u003c/p>\n\u003cp>“We can only cut back so much on the water that we give the trees,” he says. “Last year we stretched the little bit that we had too far, and it hurt the bud development.”\u003c/p>\n\u003cp>Worst case, trees will be torn out, ground up, and sold to electric power plants as fuel. “That would be a travesty,” says Martino. “We’ll be out of the farmers markets, we’ll be out of business, and who knows what I’ll do. I just know how to grow fruit. I don’t know how to do anything else.”\u003c/p>\n\u003ch2>Praying for Rain\u003c/h2>\n\u003cp>If \u003ca href=\"http://www.latimes.com/local/california/la-me-el-nino-north-20150723-story.html#page=1\">predictions of El Niño\u003c/a> come true, we could be in for a wet winter that will help to replenish our snowpack and reservoirs next year, and bring much-needed relief to farmers like Martino. For now, he is praying for rain and hoping for reform in California’s water management, which allows for unlimited groundwater use.\u003c/p>\n\u003cp>“Groundwater pumping has to be regulated,” says Martino. “Intelligent people in the community have to come together to figure out how to regulate the underground water supply, so that we don’t just use it all up and then it’s gone.”\u003c/p>\n\u003cp>At the Great Peach Event on August 1, Bella Viva will be offering their perfectly ripe certified organic Angelus peaches, a large, low-acid freestone variety that is reminiscent of the famed Elberta.\u003c/p>\n\u003cp>“The Angelus is my favorite variety of all peaches, says Martino, “very peachy, very meaty, and not overly dense, but not overly juicy either.” With a beautiful red-gold skin and a peach-perfect golden hue, it’s a model variety for jams, pies, and straight-up eating.\u003c/p>\n\u003cp>While precipitation may out of our hands, we can support farmers through the drought by savoring peach season while it lasts, and giving thanks for the hard work and precious water that goes into each sweet and juicy bite.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Save the date! The Great Peach Event is Saturday, August 1. Bella Viva Orchards will be offering flats of certified organic yellow peaches at half price for one day only. That’s just $15 per 10- to 12-pound flat.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"If the drought persists, this could be the last year not only for the Great Peach Event, but for the Martino family’s fruit farming. The Great Peach Event is Saturday, August 1. Bella Viva Orchards will be offering flats of certified organic yellow peaches at half price for one day only.","status":"publish","parent":0,"modified":1438293060,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1099},"headData":{"title":"The Last Great Peach Event? | KQED","description":"If the drought persists, this could be the last year not only for the Great Peach Event, but for the Martino family’s fruit farming. The Great Peach Event is Saturday, August 1. Bella Viva Orchards will be offering flats of certified organic yellow peaches at half price for one day only.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"98706 http://ww2.kqed.org/bayareabites/?p=98706","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/29/the-last-great-peach-event/","disqusTitle":"The Last Great Peach Event?","nprByline":"Brie Mazurek, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/cuesa/\">CUESA\u003c/a>","path":"/bayareabites/98706/the-last-great-peach-event","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Each August, farmers market shoppers look forward to the height of peach season, a sticky-sweet time when the stone fruit stars of summer have their day.\u003c/p>\n\u003cp>“We get the best varieties like the O’Henry and the Angelus, both full of flavor and lots of sugar,” says third-generation farmer Victor Martino of \u003ca href=\"http://www.cuesa.org/seller/bella-viva-orchards\">Bella Viva Orchards\u003c/a>. “Not that the peaches aren’t good in June and July, but the best ones come in August.”\u003c/p>\n\u003cp>And nothing heralds peak peach season like Bella Viva Orchards’ \u003ca href=\"https://www.facebook.com/events/384628441731049/\">Great Peach Event\u003c/a>, now in its seventh year at the Ferry Plaza Farmers Market, scheduled for August 1. Fruit-laden trees yield such a heavy crop that the Martino family offers flats of freshly picked organic peaches at half price, for one day only, much to the delight of pie bakers, preserve makers, and peach fanatics of all stripes.\u003c/p>\n\u003cp>But the summer indulgence comes with some sobering news: if the drought persists, this could be the last year not only for the Great Peach Event, but for the Martino family’s fruit farming. This year Bella Viva received half their usual water allotment. Next year, the family may have to start tearing out their orchards.\u003c/p>\n\u003ch2>Conserving Where It Counts\u003c/h2>\n\u003cfigure id=\"attachment_98710\" class=\"wp-caption alignright\" style=\"max-width: 320px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/sweetspot08.jpg\" alt=\"Victor Martino of Bella Viva Orchards\" width=\"320\" height=\"320\" class=\"size-full wp-image-98710\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/sweetspot08.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sweetspot08-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sweetspot08-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sweetspot08-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sweetspot08-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sweetspot08-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sweetspot08-75x75.jpg 75w\" sizes=\"(max-width: 320px) 100vw, 320px\">\u003cfigcaption class=\"wp-caption-text\">Victor Martino of Bella Viva Orchards \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>California’s stone fruit season came about \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2015/06/12/drought-dispatch-the-state-of-stone-fruit-season/\">two weeks ahead of schedule\u003c/a> this season at many farms. The mild winter caused trees to blossom early, creating earlier fruit set. Like any experienced farmer, Martino has been taking the seasonal fluctuations in stride, but the four-year drought has been difficult to weather.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Peach trees need 32 to 36 inches of water per year to be fruitful, but this year Bella Viva’s water allotments for their Denair and Modesto properties were only 16 and 18 inches. His orchards of nuts and apricots, peaches, nectarines, plums, persimmons, and other fruit rely on water from the Sierra snowpack. As the snow melts, it slowly fills a reservoir and is released through a canal system and distributed through local irrigation districts. When there’s no snowpack, there’s no water.\u003c/p>\n\u003cp>With half his usual water allotment, Martino has gotten more creative and conservative with his water use, and been forced to make some tough decisions. He converted five acres of prune orchards to irrigation from his domestic well and installed micro-sprinklers, which are far more water-efficient than the traditional method of flood irrigation. He started dry-farming (as in, not watering) his grapes, and he’s pulled out five acres of apricots.\u003c/p>\n\u003cp>“It’s a terrible situation,” he says. “It’s like, when you don’t have enough food, which kids do you feed, you know?\u003c/p>\n\u003ch2>Fearing for the Future\u003c/h2>\n\u003cp>Looking forward to next year, Martino fears for the worse. “I don’t think our family has been this concerned about the future since about 1921, when they left Italy to come here,” he says.\u003c/p>\n\u003cp>Martino’s family started growing stone fruit in California the 1940s. His parents were among the original group of farmers to found Alemany Farmers Market, San Francisco’s first. When Martino took over the farm, he started converting the orchards to organic and expanded the farm’s dried fruit business.\u003c/p>\n\u003cp>Another year of drought could put an end to that legacy. “It’s a whole livelihood, not just for me but for others in the same situation,” Martino says. “I try not to think about that, because that’s a scary thought.”\u003c/p>\n\u003cfigure id=\"attachment_98709\" class=\"wp-caption alignright\" style=\"max-width: 220px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/bella_viva.jpg\" alt=\"Martino family of Bella Viva Orchards\" width=\"220\" height=\"196\" class=\"size-full wp-image-98709\">\u003cfigcaption class=\"wp-caption-text\">Martino family of Bella Viva Orchards \u003ccite>(Ching Lee, \u003ca href=\"http://www.californiabountiful.com/\" target=\"_blank\">California Bountiful\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The future for Bella Viva and many other Central Valley farmers depends on the snowpack. If the snow doesn’t come, Martino could face zero water allotment next year. And if stone fruit trees aren’t watered, they start to die. Trees that survive may continue to bear fruit for a while, but the yields are too low to justify the irrigation and labor that goes into maintaining them.\u003c/p>\n\u003cp>“We can only cut back so much on the water that we give the trees,” he says. “Last year we stretched the little bit that we had too far, and it hurt the bud development.”\u003c/p>\n\u003cp>Worst case, trees will be torn out, ground up, and sold to electric power plants as fuel. “That would be a travesty,” says Martino. “We’ll be out of the farmers markets, we’ll be out of business, and who knows what I’ll do. I just know how to grow fruit. I don’t know how to do anything else.”\u003c/p>\n\u003ch2>Praying for Rain\u003c/h2>\n\u003cp>If \u003ca href=\"http://www.latimes.com/local/california/la-me-el-nino-north-20150723-story.html#page=1\">predictions of El Niño\u003c/a> come true, we could be in for a wet winter that will help to replenish our snowpack and reservoirs next year, and bring much-needed relief to farmers like Martino. For now, he is praying for rain and hoping for reform in California’s water management, which allows for unlimited groundwater use.\u003c/p>\n\u003cp>“Groundwater pumping has to be regulated,” says Martino. “Intelligent people in the community have to come together to figure out how to regulate the underground water supply, so that we don’t just use it all up and then it’s gone.”\u003c/p>\n\u003cp>At the Great Peach Event on August 1, Bella Viva will be offering their perfectly ripe certified organic Angelus peaches, a large, low-acid freestone variety that is reminiscent of the famed Elberta.\u003c/p>\n\u003cp>“The Angelus is my favorite variety of all peaches, says Martino, “very peachy, very meaty, and not overly dense, but not overly juicy either.” With a beautiful red-gold skin and a peach-perfect golden hue, it’s a model variety for jams, pies, and straight-up eating.\u003c/p>\n\u003cp>While precipitation may out of our hands, we can support farmers through the drought by savoring peach season while it lasts, and giving thanks for the hard work and precious water that goes into each sweet and juicy bite.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Save the date! The Great Peach Event is Saturday, August 1. Bella Viva Orchards will be offering flats of certified organic yellow peaches at half price for one day only. That’s just $15 per 10- to 12-pound flat.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/98706/the-last-great-peach-event","authors":["byline_bayareabites_98706"],"categories":["bayareabites_12276","bayareabites_50","bayareabites_1874","bayareabites_95","bayareabites_60"],"tags":["bayareabites_14673","bayareabites_13888","bayareabites_11813","bayareabites_233","bayareabites_14674","bayareabites_2267","bayareabites_218"],"featImg":"bayareabites_98708","label":"bayareabites"},"bayareabites_93934":{"type":"posts","id":"bayareabites_93934","meta":{"index":"posts_1591205157","site":"bayareabites","id":"93934","score":null,"sort":[1426379982000]},"guestAuthors":[],"slug":"the-family-peach-farm-that-became-a-symbol-of-the-food-revolution","title":"Masumoto Farm: The Family Peach Farm That Became A Symbol Of The Food Revolution","publishDate":1426379982,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_93935\" class=\"wp-caption aligncenter\" style=\"max-width: 1780px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a.jpg\">\u003cimg class=\"size-full wp-image-93935\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a.jpg\" alt='Mas Masumoto grew up on his family farm in southeast of Fresno, Calif. His 1987 essay \"Epitaph for A Peach,\" in which he bemoaned the loss of heirloom flavors, captured his changing philosophy as a farmer. It also helped turn his farm into a landmark in the local-food movement. Photo: Dan Charles/NPR ' width=\"1780\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a.jpg 1780w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a-1440x1078.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a-768x575.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a-320x240.jpg 320w\" sizes=\"(max-width: 1780px) 100vw, 1780px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mas Masumoto grew up on his family farm in southeast of Fresno, Calif. His 1987 essay \"Epitaph for A Peach,\" in which he bemoaned the loss of heirloom flavors, captured his changing philosophy as a farmer. It also helped turn his farm into a landmark in the local-food movement. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\" rel=\"noopener noreferrer\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/14/390148229/the-family-peach-farm-that-became-a-symbol-of-the-food-revolution\" target=\"_blank\" rel=\"noopener noreferrer\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>In the heart of California's Central Valley, a vast expanse of orchards, vineyards, and vegetable fields, lies a small collection of aging peach trees. Farmer Mas Masumoto's decision to preserve those trees, and then to write about it, became a symbol of resistance to machine-driven food production.\u003c/p>\n\u003cp>Yet the Masumoto farm's story isn't just one of saving peaches. It's become a father-daughter saga of claiming, abandoning, and then re-claiming a piece of America's agricultural heritage.\u003c/p>\n\u003cp>Mas Masumoto, now 61, grew up on that farm, which lies just southeast of Fresno. His parents bought it after their release from internment camps where the U.S. government imprisoned Japanese-Americans during World War II.\u003c/p>\n\u003cp>At that time, a substantial Japanese-American community lived here. But the community dwindled as Mas's generation went off to college. The Central Valley, with its dusty landscape of vineyards and orchards, has long been considered a cultural backwater that ambitious people hope to leave.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Mas Masumoto left, too --- he studied sociology at the University of California, Berkeley, and traveled in Japan — but he was one of the few who returned to the family farm. He met his wife, Marcy, and they had two children. Their daughter, Nikiko, is the oldest.\u003c/p>\n\u003cp>In 1987, this farm reached a turning point: Big peach buyers no longer wanted its peaches — a variety called Suncrest.\u003c/p>\n\u003cp>\"It was an old heirloom variety that didn't have the right cosmetics for the marketplace,\" Masumoto recalls. \"It didn't get lipstick-red when it was ripe. It didn't have the shelf life that the market was demanding. So it had become blacklisted. We had 2,000 20-pound boxes of it in cold storage with no buyers.\"\u003c/p>\n\u003cp>They were losing thousands of dollars on those peaches. So Masumoto did two things. He scheduled a bulldozer to tear out those obsolete trees, and he sat down at his typewriter.\u003c/p>\n\u003cfigure id=\"attachment_93936\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460.jpg\">\u003cimg class=\"size-full wp-image-93936\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460.jpg\" alt=\"Nikiko Masumoto, her father, Mas, and her mother, Marcy, inspect one of the old Suncrest peach trees that Mas almost destroyed in 1987. Photo: Dan Charles/NPR\" width=\"1920\" height=\"1282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460-1440x962.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460-320x214.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nikiko Masumoto, her father, Mas, and her mother, Marcy, inspect one of the old Suncrest peach trees that Mas almost destroyed in 1987. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>He wrote an \u003ca href=\"http://articles.latimes.com/1987-08-16/opinion/op-1656_1_sun-crest-peach\">essay\u003c/a> called \"Epitaph for a Peach,\" a sad hymn of praise for the kind of peach that \"tasted great, like a peach is supposed to.\" He described how the nectar of this peach \"exploded in your mouth and tickled you with the message, 'aaah, \u003cem>this \u003c/em>is a peach!' \"\u003c/p>\n\u003cp>\"It hurts,\" he wrote, to see \"flavor lost along with meaning.\"\u003c/p>\n\u003cp>He mailed the essay to the \u003cem>Los Angeles Times\u003c/em>, which published it. Then letters started to arrive at the Masumoto farm. \"Keep this peach!\" the letters told him. \"It's worth it!\"\u003c/p>\n\u003cp>He showed them to his wife, Marcy. \"I said, 'What's more important, $20,000 or 20 letters?' \" he says. \"She looked at me and rolled her eyes.\"\u003c/p>\n\u003cp>\"I'm thinking, Marcy, keep the day job!\" Marcy Masumoto says, laughing.\u003c/p>\n\u003cp>This is an important, practical, part of the story. Marcy's jobs — at a hospital in Fresno, and then at Fresno State University — gave Mas the courage to take risks with the farm. For instance, on that day when the man showed up to uproot the Suncrest peach trees.\u003c/p>\n\u003cp>\"He's the classic image of a guy who drives a bulldozer, cigar out of his mouth, and he says, 'OK, where's your field to yank out?' \" Masumoto recalls. \"And I said, 'You know, I think I might keep it.' And he barks at me, 'Well, it's going to cost you extra for me to come out later. You sure?' And I said, 'Yeah, I think I'll keep this.' And that was the turning point.\"\u003c/p>\n\u003cp>It was a turning point, both practically and philosophically. It put Masumoto in touch with what he calls \"the food world\" — a world of people who really cared about flavor and how their food was grown.\u003c/p>\n\u003cp>\"That food world was just starting to explode through the 1980s and, of course, the 1990s, and that's exactly where this peach variety fit, in this new world of food,\" Masumoto says.\u003c/p>\n\u003cp>He started farming organically. He got in touch with farmers markets in places like San Francisco and Berkeley — places that are far away, in every sense, from the big farm operations of the Central Valley. Through those contacts, he met the chef and food activist Alice Waters.\u003c/p>\n\u003cp>\"He was so eloquent, and I knew that I needed to taste his peaches,\" says Waters.\u003c/p>\n\u003cp>Waters started serving those peaches at her landmark restaurant, Chez Panisse, in Berkeley, and she sang the praises of the farmer who saved his heirloom orchard. \"I have always wanted to support the people who are taking care of the land, and it's that personal story that connects the food to the people who come and eat here,\" she says.\u003c/p>\n\u003cp>The story spread. In 1996, Masumoto published a book-length meditation on farming, also called \u003ca href=\"http://www.amazon.com/Epitaph-Peach-Four-Seasons-Family/dp/0062510258\">Epitaph for a Peach\u003c/a>.\u003c/p>\n\u003cp>The farm became a landmark in the local-food movement. People sought out his fruit, and the farm thrived.\u003c/p>\n\u003cp>This may sound like the end of the story, but it's not, because a new generation is about to take on this legacy.\u003c/p>\n\u003cp>Mas Masumoto's daughter, Nikiko, never thought this farm was anything special. For her, it was just part of growing up in the Central Valley, a place that she expected to see, pretty quickly, in her rear-view mirror. \"It's very common in rural schools that 'success' is defined as going away and not coming back,\" she says.\u003c/p>\n\u003cp>So off she went to the University of California, Berkeley. She loved it. \"I was off in my land of gender and women's studies, feminist theory, really wild and political ideas, and I decided to take an environmental studies class,\" she recalls.\u003c/p>\n\u003cp>One day, in that class, a visiting speaker laid out the environmental impact of food production, how farming defeated nature with plows and pesticides. And it dawned on her that her parents, planting cover crops and wildflowers in their organic orchard, were actually doing something important.\u003c/p>\n\u003cp>That thought was followed by another one: The most radical thing that she could possibly do would be to go home.\u003c/p>\n\u003cp>\"My sealing of the deal was, on my 21st birthday, I gave myself the gift of a peach tattoo,\" she says. \"And I think that's when my parents realized — oh, she's serious about coming back to the farm!\"\u003c/p>\n\u003cp>It did not go entirely smoothly, though. The work was hard, and working with family was even harder. Nikiko took a break and went to grad school.\u003c/p>\n\u003cfigure id=\"attachment_93937\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855.jpg\">\u003cimg class=\"size-full wp-image-93937\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855.jpg\" alt=\"Some grape vines on the Masumoto farm are almost a hundred years old. Mas Masumoto's father purchased the farm after World War II, but he says it's possible that his grandparents, who were itinerant immigrant farmworkers, worked on this farm and pruned those vines. Photo: Dan Charles/NPR\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some grape vines on the Masumoto farm are almost a hundred years old. Mas Masumoto's father purchased the farm after World War II, but he says it's possible that his grandparents, who were itinerant immigrant farmworkers, worked on this farm and pruned those vines. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>But then she was drawn back, for a second time, by something more personal.\u003c/p>\n\u003cp>Her father's father, who'd come here from the internment camp to buy this land, was dying.\u003c/p>\n\u003cp>\"I flew home from Texas, and my plane landed early,\" she says, with a catch in her throat. \"My mom picked me up, and I went home to our house, which is now my house, and he passed away in our living room, in the farm house.\"\u003c/p>\n\u003cp>Nikiko Masumoto thought about her grandfather's choice, in difficult circumstances, to settle here. \"I mean, that strength, and his power to claim this place in America, in a country that had just very clearly told him and all of us that we don't belong. For him to stake a place here, it's almost a legacy that I can't turn away from. I \u003cem>have\u003c/em> to be here.\"\u003c/p>\n\u003cp>Nikiko Masumoto moved into the old farmhouse where her grandparents had lived. That was four years ago.\u003c/p>\n\u003cp>She's a singular figure among farmers in the Central Valley: young, female and Japanese-American. But, she says, she's come back to the farm \"for good.\" Gradually, she'll take over the farm. The process of learning how to work with this land, and these trees, is only just beginning.\u003c/p>\n\u003cp>And those Suncrest peach trees? Some of them still remain. They're old and gnarled and weather-beaten, but Mas Masumoto finds them beautiful. \"In one sense, they saved the farm,\" he says. \"But they really saved the soul of the farm.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener noreferrer\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Heirloom peach trees, and an essay about them, turned one California farm into a landmark of local food. It's now the scene of another unconventional choice: a daughter's return to take the helm.","status":"publish","parent":0,"modified":1580362908,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":40,"wordCount":1489},"headData":{"title":"Masumoto Farm: The Family Peach Farm That Became A Symbol Of The Food Revolution | KQED","description":"Heirloom peach trees, and an essay about them, turned one California farm into a landmark of local food. It's now the scene of another unconventional choice: a daughter's return to take the helm.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"93934 http://blogs.kqed.org/bayareabites/?p=93934","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/03/14/the-family-peach-farm-that-became-a-symbol-of-the-food-revolution/","disqusTitle":"Masumoto Farm: The Family Peach Farm That Became A Symbol Of The Food Revolution","nprByline":"Dan Charles","nprStoryId":"390148229","nprApiLink":"http://api.npr.org/query?id=390148229&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/03/14/390148229/the-family-peach-farm-that-became-a-symbol-of-the-food-revolution?ft=nprml&f=390148229","nprRetrievedStory":"1","nprPubDate":"Sat, 14 Mar 2015 17:20:00 -0400","nprStoryDate":"Sat, 14 Mar 2015 07:35:00 -0400","nprLastModifiedDate":"Sat, 14 Mar 2015 10:46:39 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/wesat/2015/03/20150314_wesat_the_family_peach_farm_that_became_a_symbol_of_the_food_revolution.mp3?orgId=1&topicId=1053&e=390148229&d=433&ft=nprml&f=390148229","nprAudioM3u":"http://api.npr.org/m3u/1392956037-7ea60b.m3u?orgId=1&topicId=1053&e=390148229&d=433&ft=nprml&f=390148229","audioTrackLength":433,"path":"/bayareabites/93934/the-family-peach-farm-that-became-a-symbol-of-the-food-revolution","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/wesat/2015/03/20150314_wesat_the_family_peach_farm_that_became_a_symbol_of_the_food_revolution.mp3","audioDuration":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93935\" class=\"wp-caption aligncenter\" style=\"max-width: 1780px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a.jpg\">\u003cimg class=\"size-full wp-image-93935\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a.jpg\" alt='Mas Masumoto grew up on his family farm in southeast of Fresno, Calif. His 1987 essay \"Epitaph for A Peach,\" in which he bemoaned the loss of heirloom flavors, captured his changing philosophy as a farmer. It also helped turn his farm into a landmark in the local-food movement. Photo: Dan Charles/NPR ' width=\"1780\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a.jpg 1780w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a-1440x1078.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a-768x575.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a-320x240.jpg 320w\" sizes=\"(max-width: 1780px) 100vw, 1780px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mas Masumoto grew up on his family farm in southeast of Fresno, Calif. His 1987 essay \"Epitaph for A Peach,\" in which he bemoaned the loss of heirloom flavors, captured his changing philosophy as a farmer. It also helped turn his farm into a landmark in the local-food movement. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\" rel=\"noopener noreferrer\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/14/390148229/the-family-peach-farm-that-became-a-symbol-of-the-food-revolution\" target=\"_blank\" rel=\"noopener noreferrer\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>In the heart of California's Central Valley, a vast expanse of orchards, vineyards, and vegetable fields, lies a small collection of aging peach trees. Farmer Mas Masumoto's decision to preserve those trees, and then to write about it, became a symbol of resistance to machine-driven food production.\u003c/p>\n\u003cp>Yet the Masumoto farm's story isn't just one of saving peaches. It's become a father-daughter saga of claiming, abandoning, and then re-claiming a piece of America's agricultural heritage.\u003c/p>\n\u003cp>Mas Masumoto, now 61, grew up on that farm, which lies just southeast of Fresno. His parents bought it after their release from internment camps where the U.S. government imprisoned Japanese-Americans during World War II.\u003c/p>\n\u003cp>At that time, a substantial Japanese-American community lived here. But the community dwindled as Mas's generation went off to college. The Central Valley, with its dusty landscape of vineyards and orchards, has long been considered a cultural backwater that ambitious people hope to leave.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Mas Masumoto left, too --- he studied sociology at the University of California, Berkeley, and traveled in Japan — but he was one of the few who returned to the family farm. He met his wife, Marcy, and they had two children. Their daughter, Nikiko, is the oldest.\u003c/p>\n\u003cp>In 1987, this farm reached a turning point: Big peach buyers no longer wanted its peaches — a variety called Suncrest.\u003c/p>\n\u003cp>\"It was an old heirloom variety that didn't have the right cosmetics for the marketplace,\" Masumoto recalls. \"It didn't get lipstick-red when it was ripe. It didn't have the shelf life that the market was demanding. So it had become blacklisted. We had 2,000 20-pound boxes of it in cold storage with no buyers.\"\u003c/p>\n\u003cp>They were losing thousands of dollars on those peaches. So Masumoto did two things. He scheduled a bulldozer to tear out those obsolete trees, and he sat down at his typewriter.\u003c/p>\n\u003cfigure id=\"attachment_93936\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460.jpg\">\u003cimg class=\"size-full wp-image-93936\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460.jpg\" alt=\"Nikiko Masumoto, her father, Mas, and her mother, Marcy, inspect one of the old Suncrest peach trees that Mas almost destroyed in 1987. Photo: Dan Charles/NPR\" width=\"1920\" height=\"1282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460-1440x962.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460-320x214.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nikiko Masumoto, her father, Mas, and her mother, Marcy, inspect one of the old Suncrest peach trees that Mas almost destroyed in 1987. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>He wrote an \u003ca href=\"http://articles.latimes.com/1987-08-16/opinion/op-1656_1_sun-crest-peach\">essay\u003c/a> called \"Epitaph for a Peach,\" a sad hymn of praise for the kind of peach that \"tasted great, like a peach is supposed to.\" He described how the nectar of this peach \"exploded in your mouth and tickled you with the message, 'aaah, \u003cem>this \u003c/em>is a peach!' \"\u003c/p>\n\u003cp>\"It hurts,\" he wrote, to see \"flavor lost along with meaning.\"\u003c/p>\n\u003cp>He mailed the essay to the \u003cem>Los Angeles Times\u003c/em>, which published it. Then letters started to arrive at the Masumoto farm. \"Keep this peach!\" the letters told him. \"It's worth it!\"\u003c/p>\n\u003cp>He showed them to his wife, Marcy. \"I said, 'What's more important, $20,000 or 20 letters?' \" he says. \"She looked at me and rolled her eyes.\"\u003c/p>\n\u003cp>\"I'm thinking, Marcy, keep the day job!\" Marcy Masumoto says, laughing.\u003c/p>\n\u003cp>This is an important, practical, part of the story. Marcy's jobs — at a hospital in Fresno, and then at Fresno State University — gave Mas the courage to take risks with the farm. For instance, on that day when the man showed up to uproot the Suncrest peach trees.\u003c/p>\n\u003cp>\"He's the classic image of a guy who drives a bulldozer, cigar out of his mouth, and he says, 'OK, where's your field to yank out?' \" Masumoto recalls. \"And I said, 'You know, I think I might keep it.' And he barks at me, 'Well, it's going to cost you extra for me to come out later. You sure?' And I said, 'Yeah, I think I'll keep this.' And that was the turning point.\"\u003c/p>\n\u003cp>It was a turning point, both practically and philosophically. It put Masumoto in touch with what he calls \"the food world\" — a world of people who really cared about flavor and how their food was grown.\u003c/p>\n\u003cp>\"That food world was just starting to explode through the 1980s and, of course, the 1990s, and that's exactly where this peach variety fit, in this new world of food,\" Masumoto says.\u003c/p>\n\u003cp>He started farming organically. He got in touch with farmers markets in places like San Francisco and Berkeley — places that are far away, in every sense, from the big farm operations of the Central Valley. Through those contacts, he met the chef and food activist Alice Waters.\u003c/p>\n\u003cp>\"He was so eloquent, and I knew that I needed to taste his peaches,\" says Waters.\u003c/p>\n\u003cp>Waters started serving those peaches at her landmark restaurant, Chez Panisse, in Berkeley, and she sang the praises of the farmer who saved his heirloom orchard. \"I have always wanted to support the people who are taking care of the land, and it's that personal story that connects the food to the people who come and eat here,\" she says.\u003c/p>\n\u003cp>The story spread. In 1996, Masumoto published a book-length meditation on farming, also called \u003ca href=\"http://www.amazon.com/Epitaph-Peach-Four-Seasons-Family/dp/0062510258\">Epitaph for a Peach\u003c/a>.\u003c/p>\n\u003cp>The farm became a landmark in the local-food movement. People sought out his fruit, and the farm thrived.\u003c/p>\n\u003cp>This may sound like the end of the story, but it's not, because a new generation is about to take on this legacy.\u003c/p>\n\u003cp>Mas Masumoto's daughter, Nikiko, never thought this farm was anything special. For her, it was just part of growing up in the Central Valley, a place that she expected to see, pretty quickly, in her rear-view mirror. \"It's very common in rural schools that 'success' is defined as going away and not coming back,\" she says.\u003c/p>\n\u003cp>So off she went to the University of California, Berkeley. She loved it. \"I was off in my land of gender and women's studies, feminist theory, really wild and political ideas, and I decided to take an environmental studies class,\" she recalls.\u003c/p>\n\u003cp>One day, in that class, a visiting speaker laid out the environmental impact of food production, how farming defeated nature with plows and pesticides. And it dawned on her that her parents, planting cover crops and wildflowers in their organic orchard, were actually doing something important.\u003c/p>\n\u003cp>That thought was followed by another one: The most radical thing that she could possibly do would be to go home.\u003c/p>\n\u003cp>\"My sealing of the deal was, on my 21st birthday, I gave myself the gift of a peach tattoo,\" she says. \"And I think that's when my parents realized — oh, she's serious about coming back to the farm!\"\u003c/p>\n\u003cp>It did not go entirely smoothly, though. The work was hard, and working with family was even harder. Nikiko took a break and went to grad school.\u003c/p>\n\u003cfigure id=\"attachment_93937\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855.jpg\">\u003cimg class=\"size-full wp-image-93937\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855.jpg\" alt=\"Some grape vines on the Masumoto farm are almost a hundred years old. Mas Masumoto's father purchased the farm after World War II, but he says it's possible that his grandparents, who were itinerant immigrant farmworkers, worked on this farm and pruned those vines. Photo: Dan Charles/NPR\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some grape vines on the Masumoto farm are almost a hundred years old. Mas Masumoto's father purchased the farm after World War II, but he says it's possible that his grandparents, who were itinerant immigrant farmworkers, worked on this farm and pruned those vines. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>But then she was drawn back, for a second time, by something more personal.\u003c/p>\n\u003cp>Her father's father, who'd come here from the internment camp to buy this land, was dying.\u003c/p>\n\u003cp>\"I flew home from Texas, and my plane landed early,\" she says, with a catch in her throat. \"My mom picked me up, and I went home to our house, which is now my house, and he passed away in our living room, in the farm house.\"\u003c/p>\n\u003cp>Nikiko Masumoto thought about her grandfather's choice, in difficult circumstances, to settle here. \"I mean, that strength, and his power to claim this place in America, in a country that had just very clearly told him and all of us that we don't belong. For him to stake a place here, it's almost a legacy that I can't turn away from. I \u003cem>have\u003c/em> to be here.\"\u003c/p>\n\u003cp>Nikiko Masumoto moved into the old farmhouse where her grandparents had lived. That was four years ago.\u003c/p>\n\u003cp>She's a singular figure among farmers in the Central Valley: young, female and Japanese-American. But, she says, she's come back to the farm \"for good.\" Gradually, she'll take over the farm. The process of learning how to work with this land, and these trees, is only just beginning.\u003c/p>\n\u003cp>And those Suncrest peach trees? Some of them still remain. They're old and gnarled and weather-beaten, but Mas Masumoto finds them beautiful. \"In one sense, they saved the farm,\" he says. \"But they really saved the soul of the farm.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener noreferrer\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/93934/the-family-peach-farm-that-became-a-symbol-of-the-food-revolution","authors":["byline_bayareabites_93934"],"categories":["bayareabites_1874","bayareabites_10916","bayareabites_34"],"tags":["bayareabites_129","bayareabites_836","bayareabites_8932","bayareabites_16272","bayareabites_2267","bayareabites_14742"],"featImg":"bayareabites_93935","label":"bayareabites"},"bayareabites_85133":{"type":"posts","id":"bayareabites_85133","meta":{"index":"posts_1591205157","site":"bayareabites","id":"85133","score":null,"sort":[1406095445000]},"guestAuthors":[],"slug":"fruit-recall-hits-trader-joes-costco-wal-mart-stores","title":"Fruit Recall Hits Trader Joe's, Costco, Wal-Mart Stores","publishDate":1406095445,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_85143\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm405945.htm\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sweet-2-eat-recall-cropped.jpg\" alt=\"View photos of recalled products at FDA site\" width=\"250\" class=\"size-full wp-image-85143\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm405945.htm\">View photos of recalled products at FDA site\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\" target=\"_blank\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/07/22/334111630/fruit-recall-hits-trader-joe-s-costco-walmart-stores\" target=\"_blank\">The Two-Way at NPR News\u003c/a> (7/22/14)\u003c/p>\n\u003cp>Fears of possible listeria contamination have led to a national recall of whole peaches, nectarines and other fruits packed by a California company. No illnesses have been reported, but the Wawona Packing Company has told retailers such as Wal-Mart, Costco and Trader Joe's to pull its products.\u003c/p>\n\u003cp>The recall applies to \"certain lots of whole peaches (white and yellow), nectarines (white and yellow), plums and pluots packed between June 1, 2014 through July 12, 2014,\" according to a recall bulletin from the \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm405943.htm\">Food and Drug Administration\u003c/a>.\u003c/p>\n\u003cp>The FDA has posted \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm405945.htm\">product images\u003c/a> of the recalled fruits' packaging.\u003c/p>\n\u003cp>\"Fruit sold as individual pieces should have a sticker on it; the recalled product stickers will read 'Sweet2Eat,' \" Wawona says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Wawona sells produce to national wholesalers; as of Tuesday, \"\u003ca href=\"http://www.costco.com/wcsstore/CostcoUSBCCatalogAssetStore/Attachment/recalls/140721-Wawona-Packing-Co-FDA-PRESS-RELEASE.pdf\" target=\"_blank\">Costco\u003c/a>, \u003ca href=\"http://www.traderjoes.com/about/customer-updates-responses.asp?i=108\" target=\"_blank\">Trader Joe's\u003c/a>, \u003ca href=\"https://www.kroger.com/recall_alerts\" target=\"_blank\">Kroger\u003c/a> and the \u003ca href=\"http://corporate.walmart.com/recalls\" target=\"_blank\">Walmart Corp\u003c/a>. — which operates Walmart and Sam's Club stores, have all posted notices about the fruit recall on their websites,\" \u003ca href=\"http://www.cnn.com/2014/07/22/health/costco-fruit-recall/index.html?sr=fb072214fruitrecall12pStorylink\">CNN reports\u003c/a>.\u003c/p>\n\u003cp>Wawona reportedly detected listeria in tests of its own equipment after being alerted to a possible contamination by an Australian customer; it says it has eliminated the problem at its plant. The company posted a \u003ca href=\"http://www.wawonapacking.com/RecallDatesAndCodes.pdf\">list of \"lot codes\"\u003c/a> to help identify the produce in question.\u003c/p>\n\u003cp>\"We are aware of no illnesses related to the consumption of these products\" company President Brent Smittcamp said in a news release. \"By taking the precautionary step of recalling product, we will minimize even the slightest risk to public health, and that is our priority.\"\u003c/p>\n\u003cp>\u003cem>Listeria monocytogenes\u003c/em> can cause serious illnesses and even death in those at the most risk: young children and those with weakened immune systems. It can also pose serious risks to pregnant women.\u003c/p>\n\u003cp>In 2011, listeria \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/14/211784739/listeria-outbreak-still-haunts-colorados-cantaloupe-growers\">killed 33 people in 28 states\u003c/a> — a devastating outbreak that stands as one of the most deadly in U.S. history.\u003c/p>\n\u003cp>As the National Institutes of Health \u003ca href=\"http://www.nlm.nih.gov/medlineplus/listeriainfections.html\">reminds us\u003c/a>, listeria is a bacteria that can pose particular problems because it can keep growing even in foods that are refrigerated.\u003c/p>\n\u003cp>The FDA adds, \"Consumers with questions may contact Wawona Packing at 1-888-232-9912, M-F, 8am-5pm ET, or visit \u003ca href=\"http://www.wawonapacking.com/\" target=\"_blank\">www.wawonapacking.com\u003c/a>.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The recall applies to \"certain lots of whole peaches (white and yellow), nectarines (white and yellow), plums and pluots\" from a California packing company, the FDA says.","status":"publish","parent":0,"modified":1406095445,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":385},"headData":{"title":"Fruit Recall Hits Trader Joe's, Costco, Wal-Mart Stores | KQED","description":"The recall applies to "certain lots of whole peaches (white and yellow), nectarines (white and yellow), plums and pluots" from a California packing company, the FDA says.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"85133 http://blogs.kqed.org/bayareabites/?p=85133","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/07/22/fruit-recall-hits-trader-joes-costco-wal-mart-stores/","disqusTitle":"Fruit Recall Hits Trader Joe's, Costco, Wal-Mart Stores","nprByline":"Bill Chappell","nprStoryId":"334111630","nprApiLink":"http://api.npr.org/query?id=334111630&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thetwo-way/2014/07/22/334111630/fruit-recall-hits-trader-joe-s-costco-walmart-stores?ft=3&f=334111630","nprRetrievedStory":"1","nprPubDate":"Tue, 22 Jul 2014 20:13:00 -0400","nprStoryDate":"Tue, 22 Jul 2014 20:03:00 -0400","nprLastModifiedDate":"Tue, 22 Jul 2014 20:13:23 -0400","path":"/bayareabites/85133/fruit-recall-hits-trader-joes-costco-wal-mart-stores","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85143\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm405945.htm\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sweet-2-eat-recall-cropped.jpg\" alt=\"View photos of recalled products at FDA site\" width=\"250\" class=\"size-full wp-image-85143\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm405945.htm\">View photos of recalled products at FDA site\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\" target=\"_blank\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/07/22/334111630/fruit-recall-hits-trader-joe-s-costco-walmart-stores\" target=\"_blank\">The Two-Way at NPR News\u003c/a> (7/22/14)\u003c/p>\n\u003cp>Fears of possible listeria contamination have led to a national recall of whole peaches, nectarines and other fruits packed by a California company. No illnesses have been reported, but the Wawona Packing Company has told retailers such as Wal-Mart, Costco and Trader Joe's to pull its products.\u003c/p>\n\u003cp>The recall applies to \"certain lots of whole peaches (white and yellow), nectarines (white and yellow), plums and pluots packed between June 1, 2014 through July 12, 2014,\" according to a recall bulletin from the \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm405943.htm\">Food and Drug Administration\u003c/a>.\u003c/p>\n\u003cp>The FDA has posted \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm405945.htm\">product images\u003c/a> of the recalled fruits' packaging.\u003c/p>\n\u003cp>\"Fruit sold as individual pieces should have a sticker on it; the recalled product stickers will read 'Sweet2Eat,' \" Wawona says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Wawona sells produce to national wholesalers; as of Tuesday, \"\u003ca href=\"http://www.costco.com/wcsstore/CostcoUSBCCatalogAssetStore/Attachment/recalls/140721-Wawona-Packing-Co-FDA-PRESS-RELEASE.pdf\" target=\"_blank\">Costco\u003c/a>, \u003ca href=\"http://www.traderjoes.com/about/customer-updates-responses.asp?i=108\" target=\"_blank\">Trader Joe's\u003c/a>, \u003ca href=\"https://www.kroger.com/recall_alerts\" target=\"_blank\">Kroger\u003c/a> and the \u003ca href=\"http://corporate.walmart.com/recalls\" target=\"_blank\">Walmart Corp\u003c/a>. — which operates Walmart and Sam's Club stores, have all posted notices about the fruit recall on their websites,\" \u003ca href=\"http://www.cnn.com/2014/07/22/health/costco-fruit-recall/index.html?sr=fb072214fruitrecall12pStorylink\">CNN reports\u003c/a>.\u003c/p>\n\u003cp>Wawona reportedly detected listeria in tests of its own equipment after being alerted to a possible contamination by an Australian customer; it says it has eliminated the problem at its plant. The company posted a \u003ca href=\"http://www.wawonapacking.com/RecallDatesAndCodes.pdf\">list of \"lot codes\"\u003c/a> to help identify the produce in question.\u003c/p>\n\u003cp>\"We are aware of no illnesses related to the consumption of these products\" company President Brent Smittcamp said in a news release. \"By taking the precautionary step of recalling product, we will minimize even the slightest risk to public health, and that is our priority.\"\u003c/p>\n\u003cp>\u003cem>Listeria monocytogenes\u003c/em> can cause serious illnesses and even death in those at the most risk: young children and those with weakened immune systems. It can also pose serious risks to pregnant women.\u003c/p>\n\u003cp>In 2011, listeria \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/14/211784739/listeria-outbreak-still-haunts-colorados-cantaloupe-growers\">killed 33 people in 28 states\u003c/a> — a devastating outbreak that stands as one of the most deadly in U.S. history.\u003c/p>\n\u003cp>As the National Institutes of Health \u003ca href=\"http://www.nlm.nih.gov/medlineplus/listeriainfections.html\">reminds us\u003c/a>, listeria is a bacteria that can pose particular problems because it can keep growing even in foods that are refrigerated.\u003c/p>\n\u003cp>The FDA adds, \"Consumers with questions may contact Wawona Packing at 1-888-232-9912, M-F, 8am-5pm ET, or visit \u003ca href=\"http://www.wawonapacking.com/\" target=\"_blank\">www.wawonapacking.com\u003c/a>.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/85133/fruit-recall-hits-trader-joes-costco-wal-mart-stores","authors":["byline_bayareabites_85133"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_13609","bayareabites_11936","bayareabites_2608","bayareabites_244","bayareabites_12219","bayareabites_8293","bayareabites_2267","bayareabites_348","bayareabites_10713","bayareabites_888","bayareabites_11465","bayareabites_1829","bayareabites_13608"],"featImg":"bayareabites_85143","label":"bayareabites"},"bayareabites_84874":{"type":"posts","id":"bayareabites_84874","meta":{"index":"posts_1591205157","site":"bayareabites","id":"84874","score":null,"sort":[1405461950000]},"guestAuthors":[],"slug":"andys-orchard-maverick-orchardist-andy-mariani-demystifies-heirloom-stone-fruit-and-shares-tips-for-selection","title":"Andy's Orchard: Maverick Orchardist Demystifies Heirloom Stone Fruit & Shares Tips for Selection","publishDate":1405461950,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_84888\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/candycots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/candycots.jpg\" alt=\"Originating in Central Asia, these CandyCots -- intensely sweet, small apricots -- from Andy's Orchard taste like honeyed marmalade. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84888\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Originating in Central Asia, these CandyCots -- intensely sweet, small apricots -- from Andy's Orchard taste like honeyed marmalade. Photos: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Imagine eating a peach, nectarine or plum during this stone fruit season. Sweet flavors burst in your mouth, the heady aroma envelopes you and the exploding juices run down your arm and chin. Or not. \u003c/p>\n\u003cp>Too often, the fruit available today just doesn't deliver this full-monty experience. Sold simply as \"peaches\" or \"plums,\" it's too firm. It's barely sweet. There's not enough juice to run anywhere. Blame factory farming or suburbia encroaching on California's agricultural land or just the hideous economics of making a living by growing produce. But most of us are still in search of that mythical juicy, sweet summer fruit. Can you even find it?\u003c/p>\n\u003cp>Drive to the southern end of the \u003ca href=\"http://www.sjpl.org/blog/canning-valley-heart-s-delight-0\" target=\"_blank\">once-agriculturally-magnificent Santa Clara Valley\u003c/a> to sleepy Morgan Hill and follow the weathered signs for \u003ca href=\"http://andysorchard.com/cart/index.php\" target=\"_blank\">Andy's Orchard\u003c/a>. This unassuming operation of around 50 patched-together acres is what has been called \"the \u003ca href=\"http://www.wine-searcher.com/m/2013/03/10-things-every-wine-lover-should-know-about-petrus\">Château Pétrus\u003c/a> of stone fruit.\" While other orchardists dry their mediocre fruit, focus on higher-margin crops like cherries or -- more likely -- have sold their land to developers, tall, low-key Andy Mariani, who's in his late 60s, is a rare artisanal grower who's \"going purely for flavor\" in the fruit he grows, he explains. \u003c/p>\n\u003cfigure id=\"attachment_84884\" class=\"wp-caption aligncenter\" style=\"max-width: 1977px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Andy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Andy.jpg\" alt=\"Andy Mariani has the largest collection of heirloom stone fruit on the West Coast. Photo: Susan Hathaway\" width=\"1977\" height=\"1488\" class=\"size-full wp-image-84884\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andy Mariani has the largest collection of heirloom stone fruit on the West Coast.\u003c/figcaption>\u003c/figure>\n\u003cp>Mariani's 250-plus varieties of stone fruit -- cherries, apricots, peaches, nectarines, plums and hybrids -- represent the most extensive collection of heirloom fruit on the West Coast. Local Michelin two-stars like \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> in Los Gatos, \u003ca href=\"http://www.baumerestaurant.com/\">Baumé\u003c/a> in Palo Alto and demanding chefs on the East Coast have Andy's Orchard on speed dial during the summer fruit season. \"Right now, my problem is having a lot more demand than supply,\" he admits. \u003c/p>\n\u003cfigure id=\"attachment_84891\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fruit-medley.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fruit-medley.jpg\" alt=\"Some of the stone fruit grown at Andy’s Orchard. From top right, going clockwise: Silver Logan peach, Sierra Pink peach, Raspberry Red nectarine, two “Yuliya” CandyCots, Alameda Hemskirke apricot, two Lasgerdii Mashad apricots, Galaxy doughnut peach, Red Top peach. Middle top: Dolly yellow plum; below: two Canada White apricots. Photo: Susan Hathaway\" width=\"1000\" height=\"988\" class=\"size-full wp-image-84891\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some of the stone fruit grown at Andy’s Orchard. From top right, going clockwise: Silver Logan peach, Sierra Pink peach, Raspberry Red nectarine, two “Yuliya” CandyCots, Alameda Hemskirke apricot, two Lasgerdii Mashad apricots, Galaxy doughnut peach, Red Top peach. Middle top: Dolly yellow plum; below: two Canada White apricots.\u003c/figcaption>\u003c/figure>\n\u003cp>In the conservative farming community, Mariani is viewed as a maverick. Consider his efforts with \u003ca href=\"http://www.amazon.com/California-Apricots-Orchards-Silicon-American/dp/1609497953\">apricots\u003c/a>, which the public largely dismissed years ago because \"they thought that apricots didn't taste like anything,\" he says. While other local orchardists simply dry pedestrian varieties, he is helping consumers rediscover this lovely orange fruit.\u003c/p>\n\u003cfigure id=\"attachment_84890\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/drying-apricots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/drying-apricots.jpg\" alt=\"Andy's Orchard dries a small part of its intensely sweet CandyCot production, which makes the fruit particularly unctuous. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84890\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andy's Orchard dries a small part of its intensely sweet CandyCot production, which makes the fruit particularly unctuous.\u003c/figcaption>\u003c/figure>\n\u003cp>According to Mariani, \"You have to find the right varieties\" and not be put off by the cultivation challenges. He's now growing 60 kinds of apricot from across the globe such as the Lasgerdii Mashad, a Persian variety whose ethereal taste chef \u003ca href=\"http://www.manresarestaurant.com/people/\">David Kinch\u003c/a> has said is like eating a cloud. \"The newest trend,\" he says, is small, outrageously sweet \u003ca href=\"http://www.cuesa.org/article/sweetness-light-making-candycots\">CandyCots\u003c/a>; the bright-orange Yuliya from Central Asia tastes like honeyed marmalade.\u003c/p>\n\u003cfigure id=\"attachment_84885\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Andys-Orchard-label-closeup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Andys-Orchard-label-closeup.jpg\" alt=\"The approximately 100 varieties of commercially grown stone fruit from Andy's Orchard are available via fruit subscriptions that send whatever is perfectly ripe to consumers the day after being picked. Photo: Susan Hathaway\" width=\"1000\" height=\"470\" class=\"size-full wp-image-84885\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The approximately 100 varieties of commercially grown stone fruit from Andy's Orchard are available via fruit subscriptions that send whatever is perfectly ripe to consumers the day after being picked.\u003c/figcaption>\u003c/figure>\n\u003cp>Besides all his heirloom, hand-picked fruit varieties, Mariani is a horticultural wizard who continually experiments with cross breeding or refining fruit, such as the incredibly sweet, juicy, flavorful \u003ca href=\"http://www.slowfoodusa.org/ark-item/baby-crawford-peach\">Baby Crawford peach\u003c/a>. This unnamed potential drying peach was rejected by UC Davis but resurrected, improved and christened by Mariani. \u003c/p>\n\u003cfigure id=\"attachment_84892\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/grafting.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/grafting.jpg\" alt=\"Horticulturalist Andy Mariani has an experimental orchard where he develops new strains of stone fruit. Photo: Susan Hathaway\" width=\"500\" class=\"size-full wp-image-84892\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Horticulturalist Andy Mariani has an experimental orchard where he develops new strains of stone fruit.\u003c/figcaption>\u003c/figure>\n\u003cp>\"We have one we're calling 'juice ball,'\" he says. \"It's a nectarine that when you bite into it, it's like a waterfall.\" Then there are indescribably delicious varieties he grows like the Raspberry Red nectarine, with luscious flesh and complex flavors, or the stunning \u003ca href=\"http://www.localharvest.org/ark-product.jsp?id=138\" target=\"_blank\">Silver Logan\u003c/a> white peach with creamy texture, gushing juice and a super-rich, balanced taste. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After eating Mariani's varieties, it's depressing to learn details about the vast majority of California stone fruit orchards, which have mostly been relocated from the coastal areas with ideal climate like Santa Clara County. \"Most peaches and nectarines now come from the Central Valley and they're mass produced,\" he explains. \"They pick 'em on the green side. Even the varieties themselves are being developed with more red blush only to hide the fact that they're being picked green. \u003c/p>\n\u003cp>\"They put them in bins, then they dump 'em, defuzz 'em, put fungicides on 'em and pack 'em. Then they go to a central distribution area and they can sit there for several weeks,\" Mariani recites, with a sad look in his blue eyes. \"An ideal fruit for growers now is something you can treat like gravel. You can throw it into the bins. But it has no sugar, no flavor.\" \u003c/p>\n\u003cfigure id=\"attachment_84887\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/boxes-of-apricots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/boxes-of-apricots.jpg\" alt=\"These Alameda Hemskirke 'cots are sweet and rare, with a rich flavor. Photo: Susan Hathaway\" width=\"500\" class=\"size-full wp-image-84887\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These Alameda Hemskirke 'cots are sweet and rare, with a rich flavor.\u003c/figcaption>\u003c/figure>\n\u003cp>Mariani likes to remind people that \"The riper the fruit, the more perishable it is,\" which underscores why supermarket stone fruit is frequently so disappointing. Another downside to putting green fruit in cold storage is that this creates the mealy texture that ultimately makes eating fruit a letdown. \u003c/p>\n\u003cp>He bemoans the myth that equates redness in peaches to ripeness, recalling the customer who once looked at some of his gloriously ripe, yellow \u003ca href=\"http://www.localharvest.org/ark-product.jsp?id=140\" target=\"_blank\">Suncrest peaches\u003c/a> and asked how long they needed to sit at home before turning red and thus being ready to eat. Mariani contrasts this with a high-production peach variety called Yukon King that is \"red all over and hard as a rock. When you bite into it, it breaks off in chunks like Styrofoam.\"\u003c/p>\n\u003cfigure id=\"attachment_84897\" class=\"wp-caption aligncenter\" style=\"max-width: 2253px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/trays-of-drying-apricots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/trays-of-drying-apricots.jpg\" alt=\"Rather than throwing all their fruit together like the factory farms, Andy's Orchard keeps each variety separate so consumers can experience their unique flavors and characteristics.\" width=\"2253\" height=\"1354\" class=\"size-full wp-image-84897\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rather than throwing all their fruit together like the factory farms, Andy's Orchard keeps each variety separate so consumers can experience their unique flavors and characteristics.\u003c/figcaption>\u003c/figure>\n\u003cp>He says he has become \"jaundiced\" about farmers markets. \"There's a lot of abuse,\" he reports, with some vendors buying fruit from distribution centers and reselling it as their own. \"That's illegal but it happens a lot,\" he notes. For this reason, Mariani trucks his fruit over 300 miles to the only farmers market he trusts, in \u003ca href=\"http://www.smgov.net/portals/farmersmarket/\" target=\"_blank\">Santa Monica\u003c/a>. \u003c/p>\n\u003cp>Fortunately for Bay Area residents, Mariani has a retail store on his property (generally, fruit costs $3.50 per pound, which is equivalent to what the few other top-drawer producers charge) and his fruit is sold by produce vendors like \u003ca href=\"http://www.sigonas.com/\" target=\"_blank\">Sigona's\u003c/a> (in Redwood City and Palo Alto) and \u003ca href=\"http://www.cjolsoncherries.com/\" target=\"_blank\">C.J. Olson\u003c/a> in Sunnyvale. The low-travel approach is a \u003ca href=\"http://andysorchard.com/cart/index.php?_a=viewProd&productId=95\" target=\"_blank\">fruit subscription\u003c/a> in which luscious, just-picked fruit is shipped to your door the next day. \u003c/p>\n\u003cfigure id=\"attachment_84895\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/store.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/store.jpg\" alt=\"The retail store at Andy's Orchard in Morgan Hill has a huge assortment of currently-ripe stone fruit as well as vegetables grown on the ranch and by neighbors. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84895\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The retail store at Andy's Orchard in Morgan Hill has a huge assortment of currently-ripe stone fruit as well as vegetables grown on the ranch and by neighbors.\u003c/figcaption>\u003c/figure>\n\u003cp>Mariani's operation might be a throwback to a time when fruit tasted better and it was easier for small farmers to make a living, but it's not immune to modern-day pressures. \"We're an island now,\" he says, pointing at the spreading housing developments encroaching on his orchards. But as long as he's able, Mariani wants his chin-dripping, exquisite fruit to continue going into the mouths of grateful customers.\u003c/p>\n\u003cfigure id=\"attachment_84893\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/houses-and-orchard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/houses-and-orchard.jpg\" alt=\"The fruit trees at Andy's Orchard on the right are being crowded out as subdivisions increasingly take over Morgan Hill. Photo: Susan Hathaway\" width=\"1000\" height=\"515\" class=\"size-full wp-image-84893\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The fruit trees at Andy's Orchard on the right are being crowded out as subdivisions increasingly take over Morgan Hill.\u003c/figcaption>\u003c/figure>\n\u003ch3>Andy Mariani's tips for selecting stone fruit\u003c/h3>\n\u003cul>\n\u003cstrong>Season\u003c/strong>\n\u003cli>Look for local cherries anywhere from early to mid June. Apricots come in anywhere from late June to early July. Peaches, nectarines and plums come in from July through August.\u003c/li>\n\u003cli>While there are early-season varieties, the best tasting varieties are those at peak season.\u003c/li>\n\u003cli>Get familiar with varieties and seek them out at farmers markets and stores rather than just buying generic supermarket fruit.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_84894\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarines-on-tree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarines-on-tree.jpg\" alt=\"These ripening nectarines from Andy' Orchard are not from the inner part of the tree, thus will have higher quality and sweetness. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84894\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These ripening nectarines from Andy' Orchard are not from the inner part of the tree, thus will have higher quality and sweetness.\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Looks\u003c/strong> \n\u003cli>Some of the best fruit is cracked and ugly. Fantastic flavor is hiding underneath.\u003c/li>\n\u003cli>Brown spots in some apricots can mean that's a particularly sweet spot.\u003c/li>\n\u003cli>Don't assume red skin means ripeness in peaches. Look on the stem end at the ground color. If that's gold or yellow, then generally, the peach is riper. If it's green, the fruit is not ripe.\u003c/li>\n\u003cli>Look for the speckles on nectarines, which indicate sugar content and that the fruit is particularly sweet and was grown toward the outside of the tree, where the better fruit is located.\u003c/li>\n\u003cli>Avoid steep piles of fruit in the market because no tree-ripened fruit can handle such treatment. Such piles are of unripe fruit.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_84896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sugar-dots-on-nectarine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sugar-dots-on-nectarine.jpg\" alt=\"These speckles on Red Raspberry nectarines from Andy' Orchard indicate particular sweetness. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84896\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These speckles on Red Raspberry nectarines from Andy's Orchard indicate particular sweetness.\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Feel and aroma\u003c/strong>\n\u003cli>Touch the fruit and if it has a little give to it, it's on its way to ripening. If it's rubbery -- which is different from being tender and delicate -- that means it's been around for awhile. Most supermarket fruit has been off the tree for at least a month.\u003c/li>\n\u003cli>Aromas usually aren't there if the fruit isn't ripe. Peaches, nectarines and particularly apricots, when ripe, will be aromatic. Smell is a great indicator of quality. However, cherries have no smell and most plums -- except for Santa Rosa plums -- don't, either.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_84898\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/white-donut-peach.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/white-donut-peach.jpg\" alt=\"This earlier peach variety is juicy and sweet.\" width=\"1000\" height=\"703\" class=\"size-full wp-image-84898\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This earlier peach variety is juicy and sweet.\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Eating\u003c/strong>\n\u003cli>For the most flavor, first bit into the sun-kissed end opposite the stem.\u003c/li>\n\u003cli>Cooking peaches ruins the flavor.\u003c/li>\n\u003c/ul>\n\u003ch3>Information:\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://andysorchard.com/cart/index.php\" target=\"_blank\">\u003cstrong>Andy's Orchard\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> [\u003ca href=\"http://goo.gl/PWF8Zj\" target=\"_blank\">map\u003c/a>]\u003cbr>\n1615 Half Road\u003cbr>\nMorgan Hill, CA 95037\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (408) 782-7600\u003cbr>\n\u003cstrong>Hours\u003c/strong> (store): Open May 15-December 31; weekdays, 10-6; weekends, 10-4.\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/AndysOrchard\" target=\"_blank\">Andy's Orchard\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/AndysOrchard\" target=\"_blank\">@AndysOrchard\u003c/a> \u003c/p>\n\n","blocks":[],"excerpt":"The often-frustrating search for drips-down-your-chin stone fruit need go no further than Andy's Orchard in Morgan Hill. The proprietor explains why so much fruit today is disappointing and how to identify the tastiest stone fruit.","status":"publish","parent":0,"modified":1405539200,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1659},"headData":{"title":"Andy's Orchard: Maverick Orchardist Demystifies Heirloom Stone Fruit & Shares Tips for Selection | KQED","description":"The often-frustrating search for drips-down-your-chin stone fruit need go no further than Andy's Orchard in Morgan Hill. The proprietor explains why so much fruit today is disappointing and how to identify the tastiest stone fruit.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"84874 http://blogs.kqed.org/bayareabites/?p=84874","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/07/15/andys-orchard-maverick-orchardist-andy-mariani-demystifies-heirloom-stone-fruit-and-shares-tips-for-selection/","disqusTitle":"Andy's Orchard: Maverick Orchardist Demystifies Heirloom Stone Fruit & Shares Tips for Selection","path":"/bayareabites/84874/andys-orchard-maverick-orchardist-andy-mariani-demystifies-heirloom-stone-fruit-and-shares-tips-for-selection","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84888\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/candycots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/candycots.jpg\" alt=\"Originating in Central Asia, these CandyCots -- intensely sweet, small apricots -- from Andy's Orchard taste like honeyed marmalade. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84888\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Originating in Central Asia, these CandyCots -- intensely sweet, small apricots -- from Andy's Orchard taste like honeyed marmalade. Photos: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Imagine eating a peach, nectarine or plum during this stone fruit season. Sweet flavors burst in your mouth, the heady aroma envelopes you and the exploding juices run down your arm and chin. Or not. \u003c/p>\n\u003cp>Too often, the fruit available today just doesn't deliver this full-monty experience. Sold simply as \"peaches\" or \"plums,\" it's too firm. It's barely sweet. There's not enough juice to run anywhere. Blame factory farming or suburbia encroaching on California's agricultural land or just the hideous economics of making a living by growing produce. But most of us are still in search of that mythical juicy, sweet summer fruit. Can you even find it?\u003c/p>\n\u003cp>Drive to the southern end of the \u003ca href=\"http://www.sjpl.org/blog/canning-valley-heart-s-delight-0\" target=\"_blank\">once-agriculturally-magnificent Santa Clara Valley\u003c/a> to sleepy Morgan Hill and follow the weathered signs for \u003ca href=\"http://andysorchard.com/cart/index.php\" target=\"_blank\">Andy's Orchard\u003c/a>. This unassuming operation of around 50 patched-together acres is what has been called \"the \u003ca href=\"http://www.wine-searcher.com/m/2013/03/10-things-every-wine-lover-should-know-about-petrus\">Château Pétrus\u003c/a> of stone fruit.\" While other orchardists dry their mediocre fruit, focus on higher-margin crops like cherries or -- more likely -- have sold their land to developers, tall, low-key Andy Mariani, who's in his late 60s, is a rare artisanal grower who's \"going purely for flavor\" in the fruit he grows, he explains. \u003c/p>\n\u003cfigure id=\"attachment_84884\" class=\"wp-caption aligncenter\" style=\"max-width: 1977px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Andy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Andy.jpg\" alt=\"Andy Mariani has the largest collection of heirloom stone fruit on the West Coast. Photo: Susan Hathaway\" width=\"1977\" height=\"1488\" class=\"size-full wp-image-84884\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andy Mariani has the largest collection of heirloom stone fruit on the West Coast.\u003c/figcaption>\u003c/figure>\n\u003cp>Mariani's 250-plus varieties of stone fruit -- cherries, apricots, peaches, nectarines, plums and hybrids -- represent the most extensive collection of heirloom fruit on the West Coast. Local Michelin two-stars like \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> in Los Gatos, \u003ca href=\"http://www.baumerestaurant.com/\">Baumé\u003c/a> in Palo Alto and demanding chefs on the East Coast have Andy's Orchard on speed dial during the summer fruit season. \"Right now, my problem is having a lot more demand than supply,\" he admits. \u003c/p>\n\u003cfigure id=\"attachment_84891\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fruit-medley.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fruit-medley.jpg\" alt=\"Some of the stone fruit grown at Andy’s Orchard. From top right, going clockwise: Silver Logan peach, Sierra Pink peach, Raspberry Red nectarine, two “Yuliya” CandyCots, Alameda Hemskirke apricot, two Lasgerdii Mashad apricots, Galaxy doughnut peach, Red Top peach. Middle top: Dolly yellow plum; below: two Canada White apricots. Photo: Susan Hathaway\" width=\"1000\" height=\"988\" class=\"size-full wp-image-84891\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some of the stone fruit grown at Andy’s Orchard. From top right, going clockwise: Silver Logan peach, Sierra Pink peach, Raspberry Red nectarine, two “Yuliya” CandyCots, Alameda Hemskirke apricot, two Lasgerdii Mashad apricots, Galaxy doughnut peach, Red Top peach. Middle top: Dolly yellow plum; below: two Canada White apricots.\u003c/figcaption>\u003c/figure>\n\u003cp>In the conservative farming community, Mariani is viewed as a maverick. Consider his efforts with \u003ca href=\"http://www.amazon.com/California-Apricots-Orchards-Silicon-American/dp/1609497953\">apricots\u003c/a>, which the public largely dismissed years ago because \"they thought that apricots didn't taste like anything,\" he says. While other local orchardists simply dry pedestrian varieties, he is helping consumers rediscover this lovely orange fruit.\u003c/p>\n\u003cfigure id=\"attachment_84890\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/drying-apricots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/drying-apricots.jpg\" alt=\"Andy's Orchard dries a small part of its intensely sweet CandyCot production, which makes the fruit particularly unctuous. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84890\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andy's Orchard dries a small part of its intensely sweet CandyCot production, which makes the fruit particularly unctuous.\u003c/figcaption>\u003c/figure>\n\u003cp>According to Mariani, \"You have to find the right varieties\" and not be put off by the cultivation challenges. He's now growing 60 kinds of apricot from across the globe such as the Lasgerdii Mashad, a Persian variety whose ethereal taste chef \u003ca href=\"http://www.manresarestaurant.com/people/\">David Kinch\u003c/a> has said is like eating a cloud. \"The newest trend,\" he says, is small, outrageously sweet \u003ca href=\"http://www.cuesa.org/article/sweetness-light-making-candycots\">CandyCots\u003c/a>; the bright-orange Yuliya from Central Asia tastes like honeyed marmalade.\u003c/p>\n\u003cfigure id=\"attachment_84885\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Andys-Orchard-label-closeup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Andys-Orchard-label-closeup.jpg\" alt=\"The approximately 100 varieties of commercially grown stone fruit from Andy's Orchard are available via fruit subscriptions that send whatever is perfectly ripe to consumers the day after being picked. Photo: Susan Hathaway\" width=\"1000\" height=\"470\" class=\"size-full wp-image-84885\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The approximately 100 varieties of commercially grown stone fruit from Andy's Orchard are available via fruit subscriptions that send whatever is perfectly ripe to consumers the day after being picked.\u003c/figcaption>\u003c/figure>\n\u003cp>Besides all his heirloom, hand-picked fruit varieties, Mariani is a horticultural wizard who continually experiments with cross breeding or refining fruit, such as the incredibly sweet, juicy, flavorful \u003ca href=\"http://www.slowfoodusa.org/ark-item/baby-crawford-peach\">Baby Crawford peach\u003c/a>. This unnamed potential drying peach was rejected by UC Davis but resurrected, improved and christened by Mariani. \u003c/p>\n\u003cfigure id=\"attachment_84892\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/grafting.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/grafting.jpg\" alt=\"Horticulturalist Andy Mariani has an experimental orchard where he develops new strains of stone fruit. Photo: Susan Hathaway\" width=\"500\" class=\"size-full wp-image-84892\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Horticulturalist Andy Mariani has an experimental orchard where he develops new strains of stone fruit.\u003c/figcaption>\u003c/figure>\n\u003cp>\"We have one we're calling 'juice ball,'\" he says. \"It's a nectarine that when you bite into it, it's like a waterfall.\" Then there are indescribably delicious varieties he grows like the Raspberry Red nectarine, with luscious flesh and complex flavors, or the stunning \u003ca href=\"http://www.localharvest.org/ark-product.jsp?id=138\" target=\"_blank\">Silver Logan\u003c/a> white peach with creamy texture, gushing juice and a super-rich, balanced taste. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After eating Mariani's varieties, it's depressing to learn details about the vast majority of California stone fruit orchards, which have mostly been relocated from the coastal areas with ideal climate like Santa Clara County. \"Most peaches and nectarines now come from the Central Valley and they're mass produced,\" he explains. \"They pick 'em on the green side. Even the varieties themselves are being developed with more red blush only to hide the fact that they're being picked green. \u003c/p>\n\u003cp>\"They put them in bins, then they dump 'em, defuzz 'em, put fungicides on 'em and pack 'em. Then they go to a central distribution area and they can sit there for several weeks,\" Mariani recites, with a sad look in his blue eyes. \"An ideal fruit for growers now is something you can treat like gravel. You can throw it into the bins. But it has no sugar, no flavor.\" \u003c/p>\n\u003cfigure id=\"attachment_84887\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/boxes-of-apricots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/boxes-of-apricots.jpg\" alt=\"These Alameda Hemskirke 'cots are sweet and rare, with a rich flavor. Photo: Susan Hathaway\" width=\"500\" class=\"size-full wp-image-84887\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These Alameda Hemskirke 'cots are sweet and rare, with a rich flavor.\u003c/figcaption>\u003c/figure>\n\u003cp>Mariani likes to remind people that \"The riper the fruit, the more perishable it is,\" which underscores why supermarket stone fruit is frequently so disappointing. Another downside to putting green fruit in cold storage is that this creates the mealy texture that ultimately makes eating fruit a letdown. \u003c/p>\n\u003cp>He bemoans the myth that equates redness in peaches to ripeness, recalling the customer who once looked at some of his gloriously ripe, yellow \u003ca href=\"http://www.localharvest.org/ark-product.jsp?id=140\" target=\"_blank\">Suncrest peaches\u003c/a> and asked how long they needed to sit at home before turning red and thus being ready to eat. Mariani contrasts this with a high-production peach variety called Yukon King that is \"red all over and hard as a rock. When you bite into it, it breaks off in chunks like Styrofoam.\"\u003c/p>\n\u003cfigure id=\"attachment_84897\" class=\"wp-caption aligncenter\" style=\"max-width: 2253px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/trays-of-drying-apricots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/trays-of-drying-apricots.jpg\" alt=\"Rather than throwing all their fruit together like the factory farms, Andy's Orchard keeps each variety separate so consumers can experience their unique flavors and characteristics.\" width=\"2253\" height=\"1354\" class=\"size-full wp-image-84897\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rather than throwing all their fruit together like the factory farms, Andy's Orchard keeps each variety separate so consumers can experience their unique flavors and characteristics.\u003c/figcaption>\u003c/figure>\n\u003cp>He says he has become \"jaundiced\" about farmers markets. \"There's a lot of abuse,\" he reports, with some vendors buying fruit from distribution centers and reselling it as their own. \"That's illegal but it happens a lot,\" he notes. For this reason, Mariani trucks his fruit over 300 miles to the only farmers market he trusts, in \u003ca href=\"http://www.smgov.net/portals/farmersmarket/\" target=\"_blank\">Santa Monica\u003c/a>. \u003c/p>\n\u003cp>Fortunately for Bay Area residents, Mariani has a retail store on his property (generally, fruit costs $3.50 per pound, which is equivalent to what the few other top-drawer producers charge) and his fruit is sold by produce vendors like \u003ca href=\"http://www.sigonas.com/\" target=\"_blank\">Sigona's\u003c/a> (in Redwood City and Palo Alto) and \u003ca href=\"http://www.cjolsoncherries.com/\" target=\"_blank\">C.J. Olson\u003c/a> in Sunnyvale. The low-travel approach is a \u003ca href=\"http://andysorchard.com/cart/index.php?_a=viewProd&productId=95\" target=\"_blank\">fruit subscription\u003c/a> in which luscious, just-picked fruit is shipped to your door the next day. \u003c/p>\n\u003cfigure id=\"attachment_84895\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/store.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/store.jpg\" alt=\"The retail store at Andy's Orchard in Morgan Hill has a huge assortment of currently-ripe stone fruit as well as vegetables grown on the ranch and by neighbors. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84895\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The retail store at Andy's Orchard in Morgan Hill has a huge assortment of currently-ripe stone fruit as well as vegetables grown on the ranch and by neighbors.\u003c/figcaption>\u003c/figure>\n\u003cp>Mariani's operation might be a throwback to a time when fruit tasted better and it was easier for small farmers to make a living, but it's not immune to modern-day pressures. \"We're an island now,\" he says, pointing at the spreading housing developments encroaching on his orchards. But as long as he's able, Mariani wants his chin-dripping, exquisite fruit to continue going into the mouths of grateful customers.\u003c/p>\n\u003cfigure id=\"attachment_84893\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/houses-and-orchard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/houses-and-orchard.jpg\" alt=\"The fruit trees at Andy's Orchard on the right are being crowded out as subdivisions increasingly take over Morgan Hill. Photo: Susan Hathaway\" width=\"1000\" height=\"515\" class=\"size-full wp-image-84893\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The fruit trees at Andy's Orchard on the right are being crowded out as subdivisions increasingly take over Morgan Hill.\u003c/figcaption>\u003c/figure>\n\u003ch3>Andy Mariani's tips for selecting stone fruit\u003c/h3>\n\u003cul>\n\u003cstrong>Season\u003c/strong>\n\u003cli>Look for local cherries anywhere from early to mid June. Apricots come in anywhere from late June to early July. Peaches, nectarines and plums come in from July through August.\u003c/li>\n\u003cli>While there are early-season varieties, the best tasting varieties are those at peak season.\u003c/li>\n\u003cli>Get familiar with varieties and seek them out at farmers markets and stores rather than just buying generic supermarket fruit.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_84894\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarines-on-tree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarines-on-tree.jpg\" alt=\"These ripening nectarines from Andy' Orchard are not from the inner part of the tree, thus will have higher quality and sweetness. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84894\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These ripening nectarines from Andy' Orchard are not from the inner part of the tree, thus will have higher quality and sweetness.\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Looks\u003c/strong> \n\u003cli>Some of the best fruit is cracked and ugly. Fantastic flavor is hiding underneath.\u003c/li>\n\u003cli>Brown spots in some apricots can mean that's a particularly sweet spot.\u003c/li>\n\u003cli>Don't assume red skin means ripeness in peaches. Look on the stem end at the ground color. If that's gold or yellow, then generally, the peach is riper. If it's green, the fruit is not ripe.\u003c/li>\n\u003cli>Look for the speckles on nectarines, which indicate sugar content and that the fruit is particularly sweet and was grown toward the outside of the tree, where the better fruit is located.\u003c/li>\n\u003cli>Avoid steep piles of fruit in the market because no tree-ripened fruit can handle such treatment. Such piles are of unripe fruit.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_84896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sugar-dots-on-nectarine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sugar-dots-on-nectarine.jpg\" alt=\"These speckles on Red Raspberry nectarines from Andy' Orchard indicate particular sweetness. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84896\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These speckles on Red Raspberry nectarines from Andy's Orchard indicate particular sweetness.\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Feel and aroma\u003c/strong>\n\u003cli>Touch the fruit and if it has a little give to it, it's on its way to ripening. If it's rubbery -- which is different from being tender and delicate -- that means it's been around for awhile. Most supermarket fruit has been off the tree for at least a month.\u003c/li>\n\u003cli>Aromas usually aren't there if the fruit isn't ripe. Peaches, nectarines and particularly apricots, when ripe, will be aromatic. Smell is a great indicator of quality. However, cherries have no smell and most plums -- except for Santa Rosa plums -- don't, either.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_84898\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/white-donut-peach.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/white-donut-peach.jpg\" alt=\"This earlier peach variety is juicy and sweet.\" width=\"1000\" height=\"703\" class=\"size-full wp-image-84898\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This earlier peach variety is juicy and sweet.\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Eating\u003c/strong>\n\u003cli>For the most flavor, first bit into the sun-kissed end opposite the stem.\u003c/li>\n\u003cli>Cooking peaches ruins the flavor.\u003c/li>\n\u003c/ul>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://andysorchard.com/cart/index.php\" target=\"_blank\">\u003cstrong>Andy's Orchard\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> [\u003ca href=\"http://goo.gl/PWF8Zj\" target=\"_blank\">map\u003c/a>]\u003cbr>\n1615 Half Road\u003cbr>\nMorgan Hill, CA 95037\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (408) 782-7600\u003cbr>\n\u003cstrong>Hours\u003c/strong> (store): Open May 15-December 31; weekdays, 10-6; weekends, 10-4.\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/AndysOrchard\" target=\"_blank\">Andy's Orchard\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/AndysOrchard\" target=\"_blank\">@AndysOrchard\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/84874/andys-orchard-maverick-orchardist-andy-mariani-demystifies-heirloom-stone-fruit-and-shares-tips-for-selection","authors":["5578"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2695","bayareabites_1875"],"tags":["bayareabites_13578","bayareabites_13577","bayareabites_2273","bayareabites_307","bayareabites_8293","bayareabites_2267","bayareabites_1209"],"featImg":"bayareabites_84889","label":"bayareabites"},"bayareabites_66414":{"type":"posts","id":"bayareabites_66414","meta":{"index":"posts_1591205157","site":"bayareabites","id":"66414","score":null,"sort":[1375028868000]},"guestAuthors":[],"slug":"local-tv-watch-who-wants-to-be-a-supermarket-superstar","title":"Local TV Watch: Who wants to be a Supermarket Superstar?","publishDate":1375028868,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cdiv class=\"single-video\">\u003cobject id=\"flashObj\" width=\"560\" height=\"315\" classid=\"clsid:D27CDB6E-AE6D-11cf-96B8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,47,0\">\u003cparam name=\"movie\" value=\"http://c.brightcove.com/services/viewer/federated_f9?isVid=1&isUI=1\">\u003cparam name=\"bgcolor\" value=\"#FFFFFF\">\u003cparam name=\"flashVars\" value=\"videoId=2520918751001&linkBaseURL=http%3A%2F%2Fet.tv%2F1cKVY2a&playerID=1250536613001&playerKey=AQ~~,AAABIWNF7qE~,EJbsvFObVfJEm7rEo1Xk3nNXqnvaIG9q&domain=embed&dynamicStreaming=true\">\u003cparam name=\"base\" value=\"http://admin.brightcove.com\">\u003cparam name=\"seamlesstabbing\" value=\"false\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"swLiveConnect\" value=\"true\">\u003cparam name=\"allowScriptAccess\" value=\"always\">\u003cembed src=\"http://c.brightcove.com/services/viewer/federated_f9?isVid=1&isUI=1\" bgcolor=\"#FFFFFF\" flashvars=\"videoId=2520918751001&linkBaseURL=http%3A%2F%2Fet.tv%2F1cKVY2a&playerID=1250536613001&playerKey=AQ~~,AAABIWNF7qE~,EJbsvFObVfJEm7rEo1Xk3nNXqnvaIG9q&domain=embed&dynamicStreaming=true\" base=\"http://admin.brightcove.com\" name=\"flashObj\" width=\"560\" height=\"315\" seamlesstabbing=\"false\" type=\"application/x-shockwave-flash\" allowfullscreen=\"true\" allowscriptaccess=\"always\" swliveconnect=\"true\" pluginspage=\"http://www.macromedia.com/shockwave/download/index.cgi?P1_Prod_Version=ShockwaveFlash\">\u003c/embed>\u003c/object>\u003c/div>\n\u003cp>Who wants to be a \u003ca href=\"http://www.mylifetime.com/shows/supermarket-superstar\">\u003cstrong>Supermarket Superstar\u003c/strong>\u003c/a> and build the start of an empire... on TV? One San Francisco-based graphic design outfit can help: \u003ca href=\"http://99designs.com/\">99designs\u003c/a> is featured on a new reality show called Supermarket Superstar, airing on Lifetime Monday nights. Fans of \u003ca href=\"http://michaelchiarello.com/\">Michael Chiarello\u003c/a>, Stacy Keibler and Debbi Fields (of \u003ca href=\"http://www.mrsfields.com/\">Mrs. Fields cookie\u003c/a> fame) will find something of interest on the show, as well as anyone who has ever wondered what it’s like to try and create, market and sell a food product on a mass scale. The first episode on July 22 featured products like overly boozy \"Cake Buzz\" cakes (actually, this product has potential), peachy desserts with real Georgia peaches from a gospel singer, and cupcake cookies from the Princess Cake Lady, who kept viewers guessing about how crazy she is--seemingly an essential for the reality TV genre. The three contestants were able to tweak their concept, recipe and design in a mad dash to impress one person: a supermarket buyer from \u003ca href=\"https://twitter.com/AandPStores\">A&P\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_66512\" class=\"wp-caption aligncenter\" style=\"max-width: 767px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kyle-and-Melissa-Randall.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kyle-and-Melissa-Randall.jpg\" alt=\"Kyle Wai Lin and contestant Melissa Randall discuss logo ideas\" width=\"767\" height=\"429\" class=\"size-full wp-image-66512\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kyle Wai Lin and contestant Melissa Randall discuss logo ideas\u003c/figcaption>\u003c/figure>\n\u003cp>The local Bay Area angle for this one is that \u003ca href=\"http://99designs.com/\">99designs\u003c/a> was approached by Supermarket Superstar’s producers (Project Runway, Shark Tank and Undercover Boss) to provide design assistance to contestants competing to get their homemade creations on grocery store shelves. The competition entails home chefs competing to win money and get their food products distributed at A&P supermarkets. Contestants pitch their actual products (which they've typically been honing for years), packaging design and branding concepts to judges. Each episode names a winner who scores $10,000 in cash and $100,000 in marketing support to produce actual samples as they'd be sold. In the finale airing later this year, those winners present their samples, and the grand prize-winner gets national supermarket distribution.\u003c/p>\n\u003cfigure id=\"attachment_66514\" class=\"wp-caption aligncenter\" style=\"max-width: 765px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Latrice-Pace-Matthew.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Latrice-Pace-Matthew.jpg\" alt=\"Latrice Pace and Matthew Basham discuss food packaging ideas\" width=\"765\" height=\"425\" class=\"size-full wp-image-66514\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Latrice Pace and Matthew Basham discuss food packaging ideas\u003c/figcaption>\u003c/figure>\n\u003cp>99designs sent two in-house graphic design pros, Art Director \u003ca href=\"http://kylewailin.com/\">Kyle Wai Lin\u003c/a> and Visual Designer Matthew Basham, to Los Angeles to film the 10-episode series. Lin and Basham helped contestants create their final packaging designs on-air, and the design concepts were sourced through 99designs' global design community. 99designs has connected thousands of food entrepreneurs with designers around the world to source logos and product packaging designs, and this show is a way of educating would-be entrepreneurs about how important branding and design are to business success.\u003c/p>\n\u003cfigure id=\"attachment_66513\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kyle-on-set.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kyle-on-set.jpg\" alt=\"Kyle Lin on the set of Supermarket Superstar\" width=\"500\" class=\"size-full wp-image-66513\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kyle Lin on the set of Supermarket Superstar\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites caught up with Lin recently to find out what filming was like. Before 99designs, Lin previously worked in digital advertising at agencies R/GA and AKQA, and with a wide variety of brands from Apple and Nike to Walmart, Converse, Old Navy, eBay, Taco Bell and L'Oreal. In his free time he's an adjunct professor at Miami Ad School, teaching mobile, social media and product development classes. Lin’s comments have been edited for content and clarity. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like to film the show and work with food-loving contestants angling to win thousands of dollars?\u003c/strong>\u003cbr>\n\u003cstrong>Lin:\u003c/strong> Matt and I had a fantastic experience working with food-loving contestants because you could really tell they didn't just love their food, but they also enjoyed creating a stronger brand narrative around their product. The \"thousands of dollars\" aspect added a lot of pressure on us, as well as the contestants. It definitely made for an interesting show.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some contestants came in with a strong sense of what they wanted to communicate, but others didn't, which made it challenging because we had no idea what we were walking into with each episode. The first thing we'd ask was about them and their product narrative. Some contestants went straight into execution like choosing colors and fonts, while others needed more guidance. \u003c/p>\n\u003cp>One contestant came from a family with a lineage of seafood. She wanted to communicate something elegant and modern without losing the historical value of her brand. It was a bit of a balancing act of managing communication expectations; some contestants encouraged the visual design to flow harmoniously with the wording on their packaging, while others were much more literal with their communications and wanted to say too many things, thereby losing the value of a singular idea. Mostly, it was a lot of doing what we as designers love to do every day -- tell stories visually.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: And how about hanging out with Stacy Keibler and Mrs. Fields' guru Debbie Fields? Any gossipy tidbits to share?\u003c/strong>\u003cbr>\n\u003cstrong>Lin:\u003c/strong> I can't say I wasn't a little starstruck. These are celebrities we've all seen and heard about and it was a bit surreal that Matt and I got to share the stage with them. I met Stacy and she's super nice -- and surprisingly tall! -- in person. Debbie is the nicest person I met on set, followed by a long line of others behind the scenes. Debbie's daughter was even backstage pitching in. The entire team, from the talent to the writers, producers and P.A.s, were awesome. I can't share any real gossip in the negative sense, just have great things to say about them all. What it boils down to is they're just regular people with incredible talent and business acumen.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Michael Chiarello now has a San Francisco restaurant called \u003ca href=\"http://www.coquetasf.com/\">Coqueta\u003c/a>. On the episode, he wasn't displaying his fun-loving side as much and was more of a hard ass. What are your thoughts on Chiarello?\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>Lin:\u003c/strong> Michael Chiarello is the boss! I think some of his comments were the most insightful and honest among all the judges. He is a genuine article, someone who really wanted contestants to succeed, even if it meant breaking a few hearts along the way. Everything that came out of his mouth came from a thoughtful and intelligent place, and he really helped improve contestants' products. With the filming of each episode I gained more and more respect for him and I think viewers will feel the same way. Here's my shameless self-promotion — Michael, if you need any design help with your next San Francisco venture, call us! \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Did you get to sample the food? What was it like?\u003c/strong>\u003cbr>\n\u003cstrong>Lin:\u003c/strong> Matt and I got to taste most all of the food products, usually after their transformations with Michael. Some were better than others. Without divulging too much about future episodes, I'll just say that we got to sample a few things that we never thought we'd be eating in our entire lives! All the food was great, though I have a personal preference for seafood and tacos.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are some familiar food products that show \"good\" design elements? And what products do not?\u003c/strong>\u003cbr>\n\u003cstrong>Lin:\u003c/strong> I can't speak for specific products on future episodes, but in general I believe the most successfully designed food products on the show have a compelling backstory, cultural history, family lineage or a strong and simple perspective. You can almost taste it in the food if the contestant really poured their heart into what they were making. \u003c/p>\n\u003cp>\"Good\" design in terms of food branding can come from many places and I suppose it all depends on the product's narrative. For example, I love kimchee. You can find a 1,000-year-old recipe someone's grandma sells in an inconspicuously marked plastic container at a Korean market in Daly City, or you can find a more modern vegan, organic, all-natural version at an upscale grocery story dressed in ultra modern design. Each tells a different product narrative, and both have their merits from a communication design perspective. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Is Melissa Randall, the cupcake cookie contestant, as crazy as she seemed on the first episode?\u003c/strong>\u003cbr>\n\u003cstrong>Lin:\u003c/strong> Melissa was one of the most charismatic contestants and most fun to work with. Melissa might have been a little eccentric, but I have to say it's in the best possible way. She's the kind of crazy I love and that I'd love to have around every day. She lives and breathes her brand and people respect that kind of commitment. Although Melissa might not have won the episode, she has an interesting idea and the beginnings of a great brand. I wish her the best.\u003c/p>\n\n","blocks":[],"excerpt":"Supermarket Superstar is the name of a new reality TV show that features Chef Michael Chiarello, Stacy Keibler and Debbi Fields (of Mrs. Fields Cookies) as judges. Contestants compete for cash prizes and 99designs, an SF-based design firm helps contestants with branding and packaging for their supermarket food products.","status":"publish","parent":0,"modified":1377107034,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":1415},"headData":{"title":"Local TV Watch: Who wants to be a Supermarket Superstar? | KQED","description":"Supermarket Superstar is the name of a new reality TV show that features Chef Michael Chiarello, Stacy Keibler and Debbi Fields (of Mrs. Fields Cookies) as judges. Contestants compete for cash prizes and 99designs, an SF-based design firm helps contestants with branding and packaging for their supermarket food products.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"66414 http://blogs.kqed.org/bayareabites/?p=66414","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/28/local-tv-watch-who-wants-to-be-a-supermarket-superstar/","disqusTitle":"Local TV Watch: Who wants to be a Supermarket Superstar?","path":"/bayareabites/66414/local-tv-watch-who-wants-to-be-a-supermarket-superstar","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cdiv class=\"single-video\">\u003cobject id=\"flashObj\" width=\"560\" height=\"315\" classid=\"clsid:D27CDB6E-AE6D-11cf-96B8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,47,0\">\u003cparam name=\"movie\" value=\"http://c.brightcove.com/services/viewer/federated_f9?isVid=1&isUI=1\">\u003cparam name=\"bgcolor\" value=\"#FFFFFF\">\u003cparam name=\"flashVars\" value=\"videoId=2520918751001&linkBaseURL=http%3A%2F%2Fet.tv%2F1cKVY2a&playerID=1250536613001&playerKey=AQ~~,AAABIWNF7qE~,EJbsvFObVfJEm7rEo1Xk3nNXqnvaIG9q&domain=embed&dynamicStreaming=true\">\u003cparam name=\"base\" value=\"http://admin.brightcove.com\">\u003cparam name=\"seamlesstabbing\" value=\"false\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"swLiveConnect\" value=\"true\">\u003cparam name=\"allowScriptAccess\" value=\"always\">\u003cembed src=\"http://c.brightcove.com/services/viewer/federated_f9?isVid=1&isUI=1\" bgcolor=\"#FFFFFF\" flashvars=\"videoId=2520918751001&linkBaseURL=http%3A%2F%2Fet.tv%2F1cKVY2a&playerID=1250536613001&playerKey=AQ~~,AAABIWNF7qE~,EJbsvFObVfJEm7rEo1Xk3nNXqnvaIG9q&domain=embed&dynamicStreaming=true\" base=\"http://admin.brightcove.com\" name=\"flashObj\" width=\"560\" height=\"315\" seamlesstabbing=\"false\" type=\"application/x-shockwave-flash\" allowfullscreen=\"true\" allowscriptaccess=\"always\" swliveconnect=\"true\" pluginspage=\"http://www.macromedia.com/shockwave/download/index.cgi?P1_Prod_Version=ShockwaveFlash\">\u003c/embed>\u003c/object>\u003c/div>\n\u003cp>Who wants to be a \u003ca href=\"http://www.mylifetime.com/shows/supermarket-superstar\">\u003cstrong>Supermarket Superstar\u003c/strong>\u003c/a> and build the start of an empire... on TV? One San Francisco-based graphic design outfit can help: \u003ca href=\"http://99designs.com/\">99designs\u003c/a> is featured on a new reality show called Supermarket Superstar, airing on Lifetime Monday nights. Fans of \u003ca href=\"http://michaelchiarello.com/\">Michael Chiarello\u003c/a>, Stacy Keibler and Debbi Fields (of \u003ca href=\"http://www.mrsfields.com/\">Mrs. Fields cookie\u003c/a> fame) will find something of interest on the show, as well as anyone who has ever wondered what it’s like to try and create, market and sell a food product on a mass scale. The first episode on July 22 featured products like overly boozy \"Cake Buzz\" cakes (actually, this product has potential), peachy desserts with real Georgia peaches from a gospel singer, and cupcake cookies from the Princess Cake Lady, who kept viewers guessing about how crazy she is--seemingly an essential for the reality TV genre. The three contestants were able to tweak their concept, recipe and design in a mad dash to impress one person: a supermarket buyer from \u003ca href=\"https://twitter.com/AandPStores\">A&P\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_66512\" class=\"wp-caption aligncenter\" style=\"max-width: 767px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kyle-and-Melissa-Randall.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kyle-and-Melissa-Randall.jpg\" alt=\"Kyle Wai Lin and contestant Melissa Randall discuss logo ideas\" width=\"767\" height=\"429\" class=\"size-full wp-image-66512\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kyle Wai Lin and contestant Melissa Randall discuss logo ideas\u003c/figcaption>\u003c/figure>\n\u003cp>The local Bay Area angle for this one is that \u003ca href=\"http://99designs.com/\">99designs\u003c/a> was approached by Supermarket Superstar’s producers (Project Runway, Shark Tank and Undercover Boss) to provide design assistance to contestants competing to get their homemade creations on grocery store shelves. The competition entails home chefs competing to win money and get their food products distributed at A&P supermarkets. Contestants pitch their actual products (which they've typically been honing for years), packaging design and branding concepts to judges. Each episode names a winner who scores $10,000 in cash and $100,000 in marketing support to produce actual samples as they'd be sold. In the finale airing later this year, those winners present their samples, and the grand prize-winner gets national supermarket distribution.\u003c/p>\n\u003cfigure id=\"attachment_66514\" class=\"wp-caption aligncenter\" style=\"max-width: 765px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Latrice-Pace-Matthew.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Latrice-Pace-Matthew.jpg\" alt=\"Latrice Pace and Matthew Basham discuss food packaging ideas\" width=\"765\" height=\"425\" class=\"size-full wp-image-66514\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Latrice Pace and Matthew Basham discuss food packaging ideas\u003c/figcaption>\u003c/figure>\n\u003cp>99designs sent two in-house graphic design pros, Art Director \u003ca href=\"http://kylewailin.com/\">Kyle Wai Lin\u003c/a> and Visual Designer Matthew Basham, to Los Angeles to film the 10-episode series. Lin and Basham helped contestants create their final packaging designs on-air, and the design concepts were sourced through 99designs' global design community. 99designs has connected thousands of food entrepreneurs with designers around the world to source logos and product packaging designs, and this show is a way of educating would-be entrepreneurs about how important branding and design are to business success.\u003c/p>\n\u003cfigure id=\"attachment_66513\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kyle-on-set.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kyle-on-set.jpg\" alt=\"Kyle Lin on the set of Supermarket Superstar\" width=\"500\" class=\"size-full wp-image-66513\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kyle Lin on the set of Supermarket Superstar\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites caught up with Lin recently to find out what filming was like. Before 99designs, Lin previously worked in digital advertising at agencies R/GA and AKQA, and with a wide variety of brands from Apple and Nike to Walmart, Converse, Old Navy, eBay, Taco Bell and L'Oreal. In his free time he's an adjunct professor at Miami Ad School, teaching mobile, social media and product development classes. Lin’s comments have been edited for content and clarity. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like to film the show and work with food-loving contestants angling to win thousands of dollars?\u003c/strong>\u003cbr>\n\u003cstrong>Lin:\u003c/strong> Matt and I had a fantastic experience working with food-loving contestants because you could really tell they didn't just love their food, but they also enjoyed creating a stronger brand narrative around their product. The \"thousands of dollars\" aspect added a lot of pressure on us, as well as the contestants. It definitely made for an interesting show.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Some contestants came in with a strong sense of what they wanted to communicate, but others didn't, which made it challenging because we had no idea what we were walking into with each episode. The first thing we'd ask was about them and their product narrative. Some contestants went straight into execution like choosing colors and fonts, while others needed more guidance. \u003c/p>\n\u003cp>One contestant came from a family with a lineage of seafood. She wanted to communicate something elegant and modern without losing the historical value of her brand. It was a bit of a balancing act of managing communication expectations; some contestants encouraged the visual design to flow harmoniously with the wording on their packaging, while others were much more literal with their communications and wanted to say too many things, thereby losing the value of a singular idea. Mostly, it was a lot of doing what we as designers love to do every day -- tell stories visually.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: And how about hanging out with Stacy Keibler and Mrs. Fields' guru Debbie Fields? Any gossipy tidbits to share?\u003c/strong>\u003cbr>\n\u003cstrong>Lin:\u003c/strong> I can't say I wasn't a little starstruck. These are celebrities we've all seen and heard about and it was a bit surreal that Matt and I got to share the stage with them. I met Stacy and she's super nice -- and surprisingly tall! -- in person. Debbie is the nicest person I met on set, followed by a long line of others behind the scenes. Debbie's daughter was even backstage pitching in. The entire team, from the talent to the writers, producers and P.A.s, were awesome. I can't share any real gossip in the negative sense, just have great things to say about them all. What it boils down to is they're just regular people with incredible talent and business acumen.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Michael Chiarello now has a San Francisco restaurant called \u003ca href=\"http://www.coquetasf.com/\">Coqueta\u003c/a>. On the episode, he wasn't displaying his fun-loving side as much and was more of a hard ass. What are your thoughts on Chiarello?\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>Lin:\u003c/strong> Michael Chiarello is the boss! I think some of his comments were the most insightful and honest among all the judges. He is a genuine article, someone who really wanted contestants to succeed, even if it meant breaking a few hearts along the way. Everything that came out of his mouth came from a thoughtful and intelligent place, and he really helped improve contestants' products. With the filming of each episode I gained more and more respect for him and I think viewers will feel the same way. Here's my shameless self-promotion — Michael, if you need any design help with your next San Francisco venture, call us! \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Did you get to sample the food? What was it like?\u003c/strong>\u003cbr>\n\u003cstrong>Lin:\u003c/strong> Matt and I got to taste most all of the food products, usually after their transformations with Michael. Some were better than others. Without divulging too much about future episodes, I'll just say that we got to sample a few things that we never thought we'd be eating in our entire lives! All the food was great, though I have a personal preference for seafood and tacos.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are some familiar food products that show \"good\" design elements? And what products do not?\u003c/strong>\u003cbr>\n\u003cstrong>Lin:\u003c/strong> I can't speak for specific products on future episodes, but in general I believe the most successfully designed food products on the show have a compelling backstory, cultural history, family lineage or a strong and simple perspective. You can almost taste it in the food if the contestant really poured their heart into what they were making. \u003c/p>\n\u003cp>\"Good\" design in terms of food branding can come from many places and I suppose it all depends on the product's narrative. For example, I love kimchee. You can find a 1,000-year-old recipe someone's grandma sells in an inconspicuously marked plastic container at a Korean market in Daly City, or you can find a more modern vegan, organic, all-natural version at an upscale grocery story dressed in ultra modern design. Each tells a different product narrative, and both have their merits from a communication design perspective. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Is Melissa Randall, the cupcake cookie contestant, as crazy as she seemed on the first episode?\u003c/strong>\u003cbr>\n\u003cstrong>Lin:\u003c/strong> Melissa was one of the most charismatic contestants and most fun to work with. Melissa might have been a little eccentric, but I have to say it's in the best possible way. She's the kind of crazy I love and that I'd love to have around every day. She lives and breathes her brand and people respect that kind of commitment. Although Melissa might not have won the episode, she has an interesting idea and the beginnings of a great brand. I wish her the best.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/66414/local-tv-watch-who-wants-to-be-a-supermarket-superstar","authors":["5092"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_1593"],"tags":["bayareabites_12089","bayareabites_12090","bayareabites_11449","bayareabites_12088","bayareabites_10667","bayareabites_2267","bayareabites_14745","bayareabites_12085","bayareabites_12086"],"featImg":"bayareabites_66515","label":"bayareabites"},"bayareabites_64960":{"type":"posts","id":"bayareabites_64960","meta":{"index":"posts_1591205157","site":"bayareabites","id":"64960","score":null,"sort":[1373477912000]},"guestAuthors":[],"slug":"peach-streusel-baked-french-toast-brunch","title":"Decadent Summer Brunch: Peach Streusel Baked French Toast","publishDate":1373477912,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/2013-07-06-peach-french-toast-40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/2013-07-06-peach-french-toast-40.jpg\" alt=\"Peach Streusel Baked French Toast\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-64969\">\u003c/a>\u003c/p>\n\u003cp>Your brunch game is about to skyrocket. \u003c/p>\n\u003cp>This peach-stuffed, crumb-topped, baked French toast is everything you ever wanted in a summer brunch dish. It’s like the most decadent, peachy keen French toast you’ve ever had...wrapped in a crumb cake. And best of all, you can make it all ahead of time, which means stress-free entertaining. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/2013-07-06-peach-french-toast-18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/2013-07-06-peach-french-toast-18.jpg\" alt=\"peaches\" width=\"467\" height=\"700\" class=\"alignnone size-full wp-image-64966\">\u003c/a>\u003c/p>\n\u003cp>Perfect, ripe, summer peaches are the inspiration for this French toast. The markets are exploding with peaches of all kinds, and I’m compulsively buying them like nobody’s business. I mean, just look at these beauties. How could anyone resist? They look like summer, smell like honey, and taste like golden California sunshine. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If we were playing Catchphrase, I’d say, “Peaches!” and you would naturally say, “Cream!” right? Yes, very good. We make a good team. Well, the cream in this dish is a lightly sweetened cream cheese and ricotta mixture, reminiscent of cannoli cream. This mixture gets spread over slices of challah bread (you could really use any bread you’d like, brioche would push the decadence up another dial, or good crusty French bread would be classic), and melds with the bread as it bakes, adding a wonderful creaminess as the peaches melt in. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/2013-07-06-peach-french-toast-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/2013-07-06-peach-french-toast-5.jpg\" alt=\"Peach Streusel Baked French Toast\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-64961\">\u003c/a> \u003c/p>\n\u003cp>To assemble this easy, overnight baked French toast, we start with a layer of the bread, slathered with the cream cheese/ricotta mixture, and then a layer of those gorgeous sliced peaches. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/2013-07-06-peach-french-toast-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/2013-07-06-peach-french-toast-7.jpg\" alt=\"french toast bake\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-64962\">\u003c/a> \u003c/p>\n\u003cp>Repeat with another layer of bread with cream cheese/ricotta, filling in any empty corners with torn pieces of bread. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/2013-07-06-peach-french-toast-9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/2013-07-06-peach-french-toast-9.jpg\" alt=\"Peach Streusel Baked French Toast\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-64963\">\u003c/a>\u003c/p>\n\u003cp>Top with a second layer of peaches.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/2013-07-06-peach-french-toast-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/2013-07-06-peach-french-toast-12.jpg\" alt=\"Peach Streusel Baked French Toast\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-64964\">\u003c/a> \u003c/p>\n\u003cp>And end with your third and final layer of bread, this time with the cream cheese/ricotta facing down. Pour over your liquid mixture of eggs, milk, melted butter, maple syrup, and vanilla, cover and let it all sit in the fridge overnight. As you get your beauty rest, your peaches and cream and bread will get cozy and soak up all that goodness. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/2013-07-06-peach-french-toast-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/2013-07-06-peach-french-toast-14.jpg\" alt=\"Peach Streusel Baked French Toast\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-64965\">\u003c/a> \u003c/p>\n\u003cp>While we’re planning ahead, like the perfectly put together and organized hostess we are, let’s go ahead and prep that crumb topping. I like to use cake flour rather than all purpose flour because it results in a more tender crumb, but if you’re in a pinch, APF with a few tablespoons of cornstarch will work just fine, you’ll just have a crunchier, drier topping. The cake flour version though, is out of this world. Put the crumb mixture in an airtight container and stash it in the fridge too. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/2013-07-06-peach-french-toast-30.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/2013-07-06-peach-french-toast-30.jpg\" alt=\"Peach Streusel Baked French Toast\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-64967\">\u003c/a> \u003c/p>\n\u003cp>When you arise, all bright-eyed and refreshed, simply sprinkle the crumb mixture over the French toast and bake it off until it’s GBD: golden, brown, and delicious.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/2013-07-06-peach-french-toast-37.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/2013-07-06-peach-french-toast-37.jpg\" alt=\"Peach Streusel Baked French Toast\" width=\"467\" height=\"700\" class=\"alignnone size-full wp-image-64968\">\u003c/a> \u003c/p>\n\u003cp>You will look like a domestic goddess when this baked French Toast hits the table. Your guests may be confused. Is it a crumb cake? A peach streusel? Bread pudding? Let’s just call it French toast so we can eat it for breakfast, mmkay?\u003c/p>\n\u003ch3>Recipe: Peach Streusel Baked French Toast\u003c/h3>\n\u003cp>\u003cem>This baked French toast is stuffed with summer peaches and generously finished with a streusel crumb topping. It’s like peaches and cream meets French toast, wrapped in a crumb cake. You’ll be the hero of any brunch gathering with this make-ahead, decadent, peachy keen dish.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 50 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour 10 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 8 big servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the French Toast:\u003c/em>\u003c/strong>\u003cbr>\n1 loaf of challah bread (or your favorite bread)\u003cbr>\n5 oz cream cheese\u003cbr>\n4.5 oz (1/2 cup) ricotta\u003cbr>\n1 tablespoon sugar\u003cbr>\n4 ripe peaches, sliced\u003cbr>\n6 large eggs\u003cbr>\n2 cups milk\u003cbr>\n4 oz (1/2 cup) unsalted butter, melted\u003cbr>\n1/2 cup maple syrup\u003cbr>\n1 tablespoon vanilla\u003cbr>\nPinch of salt\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the Crumb Topping:\u003c/em>\u003c/strong>\u003cbr>\n1/3 cup sugar\u003cbr>\n1/3 cup brown sugar\u003cbr>\n3/4 teaspoon cinnamon\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1/2 cup unsalted butter, melted\u003cbr>\n1 1/2 cup cake flour \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Cut your loaf of bread into 1-inch slices. Place a layer of bread down in the pan. Fill in any gaps with torn pieces of bread so that the entire bottom of the pan is covered.\u003c/li>\n\u003cli>In a medium bowl, mix together the cream cheese, ricotta, and sugar until well combined.\u003c/li>\n\u003cli>Evenly spread a third of the cream cheese and ricotta mixture over the layer of bread. Layer on half of the sliced peaches. Repeat with another layer of bread with a third of the cream cheese mixture spread on (filling in any gaps with torn pieces of bread), and a layer of the remaining peaches.\u003c/li>\n\u003cli>Now spread the remaining cream cheese mixture on the third and final layer of bread, and place it on top with the cream cheese mixture face down. Fill in gaps with torn bread. You should now have a total of 3 layers of bread smeared with the cream cheese mixture, and 2 layers of peaches.\u003c/li>\n\u003cli>In a large bowl, whisk together the eggs, milk, melted butter, maple syrup, vanilla, and salt. Pour evenly over the bread. Cover the pan with plastic wrap and store in the refrigerator for a few hours, or overnight.\u003c/li>\n\u003cli>To make the crumb topping, whisk together the sugar, brown sugar, cinnamon, and salt. Pour over the melted butter and stir to evenly incorporate. Stir in the cake flour and mix until thick crumbs form (I use my fingers). Cover and store in the refrigerator until you are ready to bake off the French toast.\u003c/li>\n\u003cli>When you’re ready to eat, preheat oven to 350 F. Scatter the crumb topping over the French toast (if it’s hardened too much to handle, microwave the crumb mixture 30 seconds to soften) and bake uncovered for 50-60 minutes, or until it is set and golden brown.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"This baked French toast is stuffed with summer peaches and generously finished with a streusel crumb topping. You’ll be the hero of any brunch gathering with this make-ahead, decadent, peachy keen dish.","status":"publish","parent":0,"modified":1383234640,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":990},"headData":{"title":"Decadent Summer Brunch: Peach Streusel Baked French Toast | KQED","description":"This baked French toast is stuffed with summer peaches and generously finished with a streusel crumb topping. You’ll be the hero of any brunch gathering with this make-ahead, decadent, peachy keen dish.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"64960 http://blogs.kqed.org/bayareabites/?p=64960","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/10/peach-streusel-baked-french-toast-brunch/","disqusTitle":"Decadent Summer Brunch: Peach Streusel Baked French Toast","path":"/bayareabites/64960/peach-streusel-baked-french-toast-brunch","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/2013-07-06-peach-french-toast-40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/2013-07-06-peach-french-toast-40.jpg\" alt=\"Peach Streusel Baked French Toast\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-64969\">\u003c/a>\u003c/p>\n\u003cp>Your brunch game is about to skyrocket. \u003c/p>\n\u003cp>This peach-stuffed, crumb-topped, baked French toast is everything you ever wanted in a summer brunch dish. It’s like the most decadent, peachy keen French toast you’ve ever had...wrapped in a crumb cake. And best of all, you can make it all ahead of time, which means stress-free entertaining. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/2013-07-06-peach-french-toast-18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/2013-07-06-peach-french-toast-18.jpg\" alt=\"peaches\" width=\"467\" height=\"700\" class=\"alignnone size-full wp-image-64966\">\u003c/a>\u003c/p>\n\u003cp>Perfect, ripe, summer peaches are the inspiration for this French toast. The markets are exploding with peaches of all kinds, and I’m compulsively buying them like nobody’s business. I mean, just look at these beauties. How could anyone resist? They look like summer, smell like honey, and taste like golden California sunshine. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If we were playing Catchphrase, I’d say, “Peaches!” and you would naturally say, “Cream!” right? Yes, very good. We make a good team. Well, the cream in this dish is a lightly sweetened cream cheese and ricotta mixture, reminiscent of cannoli cream. This mixture gets spread over slices of challah bread (you could really use any bread you’d like, brioche would push the decadence up another dial, or good crusty French bread would be classic), and melds with the bread as it bakes, adding a wonderful creaminess as the peaches melt in. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/2013-07-06-peach-french-toast-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/2013-07-06-peach-french-toast-5.jpg\" alt=\"Peach Streusel Baked French Toast\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-64961\">\u003c/a> \u003c/p>\n\u003cp>To assemble this easy, overnight baked French toast, we start with a layer of the bread, slathered with the cream cheese/ricotta mixture, and then a layer of those gorgeous sliced peaches. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/2013-07-06-peach-french-toast-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/2013-07-06-peach-french-toast-7.jpg\" alt=\"french toast bake\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-64962\">\u003c/a> \u003c/p>\n\u003cp>Repeat with another layer of bread with cream cheese/ricotta, filling in any empty corners with torn pieces of bread. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/2013-07-06-peach-french-toast-9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/2013-07-06-peach-french-toast-9.jpg\" alt=\"Peach Streusel Baked French Toast\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-64963\">\u003c/a>\u003c/p>\n\u003cp>Top with a second layer of peaches.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/2013-07-06-peach-french-toast-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/2013-07-06-peach-french-toast-12.jpg\" alt=\"Peach Streusel Baked French Toast\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-64964\">\u003c/a> \u003c/p>\n\u003cp>And end with your third and final layer of bread, this time with the cream cheese/ricotta facing down. Pour over your liquid mixture of eggs, milk, melted butter, maple syrup, and vanilla, cover and let it all sit in the fridge overnight. As you get your beauty rest, your peaches and cream and bread will get cozy and soak up all that goodness. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/2013-07-06-peach-french-toast-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/2013-07-06-peach-french-toast-14.jpg\" alt=\"Peach Streusel Baked French Toast\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-64965\">\u003c/a> \u003c/p>\n\u003cp>While we’re planning ahead, like the perfectly put together and organized hostess we are, let’s go ahead and prep that crumb topping. I like to use cake flour rather than all purpose flour because it results in a more tender crumb, but if you’re in a pinch, APF with a few tablespoons of cornstarch will work just fine, you’ll just have a crunchier, drier topping. The cake flour version though, is out of this world. Put the crumb mixture in an airtight container and stash it in the fridge too. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/2013-07-06-peach-french-toast-30.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/2013-07-06-peach-french-toast-30.jpg\" alt=\"Peach Streusel Baked French Toast\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-64967\">\u003c/a> \u003c/p>\n\u003cp>When you arise, all bright-eyed and refreshed, simply sprinkle the crumb mixture over the French toast and bake it off until it’s GBD: golden, brown, and delicious.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/2013-07-06-peach-french-toast-37.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/2013-07-06-peach-french-toast-37.jpg\" alt=\"Peach Streusel Baked French Toast\" width=\"467\" height=\"700\" class=\"alignnone size-full wp-image-64968\">\u003c/a> \u003c/p>\n\u003cp>You will look like a domestic goddess when this baked French Toast hits the table. Your guests may be confused. Is it a crumb cake? A peach streusel? Bread pudding? Let’s just call it French toast so we can eat it for breakfast, mmkay?\u003c/p>\n\u003ch3>Recipe: Peach Streusel Baked French Toast\u003c/h3>\n\u003cp>\u003cem>This baked French toast is stuffed with summer peaches and generously finished with a streusel crumb topping. It’s like peaches and cream meets French toast, wrapped in a crumb cake. You’ll be the hero of any brunch gathering with this make-ahead, decadent, peachy keen dish.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 50 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour 10 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 8 big servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the French Toast:\u003c/em>\u003c/strong>\u003cbr>\n1 loaf of challah bread (or your favorite bread)\u003cbr>\n5 oz cream cheese\u003cbr>\n4.5 oz (1/2 cup) ricotta\u003cbr>\n1 tablespoon sugar\u003cbr>\n4 ripe peaches, sliced\u003cbr>\n6 large eggs\u003cbr>\n2 cups milk\u003cbr>\n4 oz (1/2 cup) unsalted butter, melted\u003cbr>\n1/2 cup maple syrup\u003cbr>\n1 tablespoon vanilla\u003cbr>\nPinch of salt\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the Crumb Topping:\u003c/em>\u003c/strong>\u003cbr>\n1/3 cup sugar\u003cbr>\n1/3 cup brown sugar\u003cbr>\n3/4 teaspoon cinnamon\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1/2 cup unsalted butter, melted\u003cbr>\n1 1/2 cup cake flour \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Cut your loaf of bread into 1-inch slices. Place a layer of bread down in the pan. Fill in any gaps with torn pieces of bread so that the entire bottom of the pan is covered.\u003c/li>\n\u003cli>In a medium bowl, mix together the cream cheese, ricotta, and sugar until well combined.\u003c/li>\n\u003cli>Evenly spread a third of the cream cheese and ricotta mixture over the layer of bread. Layer on half of the sliced peaches. Repeat with another layer of bread with a third of the cream cheese mixture spread on (filling in any gaps with torn pieces of bread), and a layer of the remaining peaches.\u003c/li>\n\u003cli>Now spread the remaining cream cheese mixture on the third and final layer of bread, and place it on top with the cream cheese mixture face down. Fill in gaps with torn bread. You should now have a total of 3 layers of bread smeared with the cream cheese mixture, and 2 layers of peaches.\u003c/li>\n\u003cli>In a large bowl, whisk together the eggs, milk, melted butter, maple syrup, vanilla, and salt. Pour evenly over the bread. Cover the pan with plastic wrap and store in the refrigerator for a few hours, or overnight.\u003c/li>\n\u003cli>To make the crumb topping, whisk together the sugar, brown sugar, cinnamon, and salt. Pour over the melted butter and stir to evenly incorporate. Stir in the cake flour and mix until thick crumbs form (I use my fingers). Cover and store in the refrigerator until you are ready to bake off the French toast.\u003c/li>\n\u003cli>When you’re ready to eat, preheat oven to 350 F. Scatter the crumb topping over the French toast (if it’s hardened too much to handle, microwave the crumb mixture 30 seconds to soften) and bake uncovered for 50-60 minutes, or until it is set and golden brown.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/64960/peach-streusel-baked-french-toast-brunch","authors":["5037"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_12"],"tags":["bayareabites_477","bayareabites_1368","bayareabites_1582","bayareabites_2267"],"featImg":"bayareabites_64991","label":"bayareabites"},"bayareabites_63677":{"type":"posts","id":"bayareabites_63677","meta":{"index":"posts_1591205157","site":"bayareabites","id":"63677","score":null,"sort":[1373071696000]},"guestAuthors":[],"slug":"the-perfect-peach-recipes-and-stories-from-the-masumoto-family-farm","title":"The Perfect Peach: Recipes and Stories from the Masumoto Family Farm","publishDate":1373071696,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Slurpy, drippy, sweet and fragrant: peaches are here, in all their tender, fuzzy glory, and with them comes a new cookbook, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607743272/kqedorg-20\">The Perfect Peach: Recipes and Stories from the Masumoto Family Farm\u003c/a>, by Marcy, Nikiko and David Mas Masumoto. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607743272/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Masu_Perfect-Peach1000.jpg\" alt=\"The Perfect Peach by Marcy, Nikiko, and David Mas Masumoto. Photo: Staci Valentine\" width=\"500\" class=\"aligncenter size-full wp-image-64697\">\u003c/a>\u003c/p>\n\u003cp>David Mas Masumoto is best known for his 1995 book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0062510258/kqedorg-20\">Epitaph for a Peach\u003c/a>, a gracefully written memoir about the love he and his father, both farmers, felt for the delicious but resolutely uncommercial Suncrest peach. Far from being a gravestone inscription, however, the book thrust both the Suncrest and Mas Masumoto into the limelight. Both became sought-after...the Suncrest for the few weeks each summer when it was available, and Masumoto as a farmer-author memoirist who would go on to write five more books, all touching on his experiences and lineage as a third-generation Japanese-American farmer on an eighty-acre organic fruit farm in California's Central Valley. \u003c/p>\n\u003cp>As he sums up his family's story in the introduction, titled \"Dating a Peach,\" \u003c/p>\n\u003cblockquote>\u003cp>\"My grandparents emigrated from Japan as farmworkers and rented land in this valley. During World War II, the Masumoto family was relocated and imprisoned in a desolate internment camp because of their Japanese ancestry. My father bought the farm in 1948 and raised a family. Like many good farm kids, I ran off to college (UC Berkeley) but returned and started working alongside my father.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_64698\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Masumoto_Mas_Nikiko_Marcy1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Masumoto_Mas_Nikiko_Marcy1000.jpg\" alt=\"David Mas Masumoto, Nikiko Masumoto and Marcy Masumoto. Photo: Staci Valentine\" width=\"1000\" height=\"666\" class=\"size-full wp-image-64698\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Mas Masumoto, Nikiko Masumoto and Marcy Masumoto. Photo: Staci Valentine\u003c/figcaption>\u003c/figure>\n\u003cp>His wife, Marcy, grew up on a goat dairy farm in Wisconsin, \"milking the herd twice a day, every day,\" harder work than farming, by his lights, since \"at least peaches take some of the winter off.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, the fourth generation is taking its place, as their daughter, \"college-educated Nikiko is taking over the family farm, part of a new generation on the land and a new role for women.\"\u003c/p>\n\u003cp>The Masumotos' organic farm is made up of 25 acres of peach and nectarine trees, plus 35 acres planted in grapes grown for raisins. It's a place the family loves deeply, but it's no rural idyll. Fruit, as David describes it, is a demanding partner. \u003c/p>\n\u003cblockquote>\u003cp>\"What we've discovered is that great peaches crave attention. Each year we enter into a high-maintenance relationship that yields high rewards, some economic, others emotional. It's like dating our farm's seven peach varieties (and three nectarine types) simultaneously. It's frequently exhausting, most of the time fulfilling and occasionally confusing and humbling. But we don't have a choice: we are committed to a risky affair and take this calling seriously and responsibly.\"\u003c/p>\u003c/blockquote>\n\u003cp>Before diving into the recipes, Nikiko takes readers through a peach primer, explaining what makes a peach great as well as what can leave it like a potato in a peach suit: bland, mealy, juiceless, and sadly, much too familiar. Turns out picking fruit green is the biggest culprit, especially if the fruit is then left in cold storage for months. Returned to room temperature, the cell walls break down and the result is more damp cotton ball than juicy peach. She teaches the difference between yellow flesh and white flesh, cling and freestone, explains the ways to gauge ripeness from \"firm\" to \"gusher\" and reveals the best ways of storing and ripening fruit. \u003c/p>\n\u003cp>The Masumotos showcase their \"Magnificent Seven,\" the seven varieties of peaches grown in their orchard. Right now, the Flavor Crests are in full swing, soon to be followed by the Sun Crests, the peach that put both David and his daughters through college (first on fruit sales, then, perhaps, on the royalties for \u003cem>Epitaph for a Peach\u003c/em>).\u003c/p>\n\u003cp>Cool drinks are a crucial part of the day when you're working outside in temperatures that routinely top 100ºF, so the book starts with thirst-quenching recipes for Ginger-Peach Soda, Peach Agua Fresca, and Peach-Mint Lassi, followed by Summer Sangria and Peach Margaritas. Then it's on to soups, like the chilled Peach Gazpacho, below, and an intriguing Cold Peach Soup made with carrots, lime juice, Greek yogurt, fresh ginger root, and fresh peach puree, followed by savory salads, sides, and main dishes. Of course, there are desserts, too--Peach-Walnut Strudel, Orange-Phyllo Cups, Peach Shortcake, French Peach Shortcake, Old-Fashioned Peach Pie, and more. \u003c/p>\n\u003cp>Interspersed with the recipes are short essays on all aspects of farming life, from sweat (farmers sweat \u003cem>a lot\u003c/em>--as David writes, \"The only parts of my clothes that are never soaked with my sweat are the belt loops on my pants\"), farmworker relations and weeds, to bug pheromones, the night shift of jamming and preserving the harvest after the day's work in the orchard, and finally \"Peach Porn,\" where David takes a thoughtful look at how the marketplace's idea of the perfect fruit keeps getting bigger, firmer, and brighter, while at the same time, \"complicated issues of social justice, the environment, and the harsh economics of farming are quickly lost in the alluring imagery of virgin orchards and peaches gently kissed by the morning dew.\"\u003c/p>\n\u003ch2>Recipe: Peach Gazpacho\u003c/h2>\n\u003cfigure id=\"attachment_64699\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Gazpacho.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Gazpacho.jpg\" alt=\"Peach Gazpacho. Photo: Staci Valentine\" width=\"750\" height=\"863\" class=\"size-full wp-image-64699\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peach Gazpacho. Photo: Staci Valentine\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>Inspiration occasionally manifests itself in a mad scientist sort of fashion. This recipe is proof of that. I locked myself in the kitchen with a basket of vegetables from the refrigerator and a bucket of peaches until I came up with an exciting peach dish. With wild determination and some heat, a peach version of Spain’s popular summer soup was born. I remember when my mom came home that day and I rushed out to greet her with a huge spoonful of my recent creation: a willing tester, my mom’s eyes lit up with her first gulp. The experiment worked! Enjoy this savory soup ice cold as a starter or as a refresher between courses. -- Nikiko Masumoto\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>Makes about 6 cups; serves 6 to 8\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>6 soft to gushy peaches (about 2 1/2 pounds), peeled, pitted, and quartered\u003c/li>\n\u003cli>1/2 cucumber, peeled, seeded, and cut into chunks\u003c/li>\n\u003cli>1 small clove garlic, minced\u003c/li>\n\u003cli>1 tablespoon champagne or golden balsamic vinegar\u003c/li>\n\u003cli>2 tablespoon extra-virgin olive oil, plus more for drizzling\u003c/li>\n\u003cli>1/2 teaspoon coarse salt\u003c/li>\n\u003cli>1/4 teaspoon freshly ground pepper\u003c/li>\n\u003cli>1/2 to 3/4 cup water\u003c/li>\n\u003cli>2 tablespoons coarsely chopped fresh cilantro or flat-leaf parsley\u003c/li>\n\u003cli>Red bell pepper slices and avocado slices, for garnish (optional)\u003c/li>\n\u003c/ul>\n\u003cp> \u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. In a food processor, combine the peaches, cucumber, garlic, vinegar, oil, salt, pepper, and 1/2 cup water and pulse until coarsely pureed. Thin with the remaining 1/4 cup water if needed for a good consistency. Transfer to a bowl, cover, and refrigerate for at least 2 hours to chill thoroughly. \u003c/p>\n\u003cp>2. Just before serving, taste and adjust the seasoning with more vinegar, salt, and pepper if needed. Stir in the cilantro. Ladle into bowls, drizzle each serving with a little oil, and garnish with the bell pepper and avocado. Serve at once. \u003c/p>\n\u003cp>\u003cem>Reprinted with permission from The Perfect Peach by Marcy, Nikiko, and David Mas Masumoto, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc. Photo © 2013 Staci Valentine.\u003c/em>\u003c/p>\n\u003ch3>Event:\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Marcy, Nikiko & David Mas Masumoto will be discussing \u003cstrong>The Perfect Peach: Recipes and Stories from the Masumoto Family Farm\u003c/strong> and signing books on Sat., July 13, from 3-4 p.m. at \u003ca href=\"http://www.omnivorebooks.com\">Omnivore Books\u003c/a> in San Francisco. \u003c/p>\n\n","blocks":[],"excerpt":"Just in time for peach season, farmer-memoirist David Mas Masumoto and family come out with The Perfect Peach: Recipes and Stories from the Masumoto Family Farm, with a recipe for chilled Peach Gazpacho. ","status":"publish","parent":0,"modified":1383234678,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1241},"headData":{"title":"The Perfect Peach: Recipes and Stories from the Masumoto Family Farm | KQED","description":"Just in time for peach season, farmer-memoirist David Mas Masumoto and family come out with The Perfect Peach: Recipes and Stories from the Masumoto Family Farm, with a recipe for chilled Peach Gazpacho. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"63677 http://blogs.kqed.org/bayareabites/?p=63677","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/05/the-perfect-peach-recipes-and-stories-from-the-masumoto-family-farm/","disqusTitle":"The Perfect Peach: Recipes and Stories from the Masumoto Family Farm","path":"/bayareabites/63677/the-perfect-peach-recipes-and-stories-from-the-masumoto-family-farm","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Slurpy, drippy, sweet and fragrant: peaches are here, in all their tender, fuzzy glory, and with them comes a new cookbook, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607743272/kqedorg-20\">The Perfect Peach: Recipes and Stories from the Masumoto Family Farm\u003c/a>, by Marcy, Nikiko and David Mas Masumoto. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607743272/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Masu_Perfect-Peach1000.jpg\" alt=\"The Perfect Peach by Marcy, Nikiko, and David Mas Masumoto. Photo: Staci Valentine\" width=\"500\" class=\"aligncenter size-full wp-image-64697\">\u003c/a>\u003c/p>\n\u003cp>David Mas Masumoto is best known for his 1995 book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0062510258/kqedorg-20\">Epitaph for a Peach\u003c/a>, a gracefully written memoir about the love he and his father, both farmers, felt for the delicious but resolutely uncommercial Suncrest peach. Far from being a gravestone inscription, however, the book thrust both the Suncrest and Mas Masumoto into the limelight. Both became sought-after...the Suncrest for the few weeks each summer when it was available, and Masumoto as a farmer-author memoirist who would go on to write five more books, all touching on his experiences and lineage as a third-generation Japanese-American farmer on an eighty-acre organic fruit farm in California's Central Valley. \u003c/p>\n\u003cp>As he sums up his family's story in the introduction, titled \"Dating a Peach,\" \u003c/p>\n\u003cblockquote>\u003cp>\"My grandparents emigrated from Japan as farmworkers and rented land in this valley. During World War II, the Masumoto family was relocated and imprisoned in a desolate internment camp because of their Japanese ancestry. My father bought the farm in 1948 and raised a family. Like many good farm kids, I ran off to college (UC Berkeley) but returned and started working alongside my father.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_64698\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Masumoto_Mas_Nikiko_Marcy1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Masumoto_Mas_Nikiko_Marcy1000.jpg\" alt=\"David Mas Masumoto, Nikiko Masumoto and Marcy Masumoto. Photo: Staci Valentine\" width=\"1000\" height=\"666\" class=\"size-full wp-image-64698\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Mas Masumoto, Nikiko Masumoto and Marcy Masumoto. Photo: Staci Valentine\u003c/figcaption>\u003c/figure>\n\u003cp>His wife, Marcy, grew up on a goat dairy farm in Wisconsin, \"milking the herd twice a day, every day,\" harder work than farming, by his lights, since \"at least peaches take some of the winter off.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, the fourth generation is taking its place, as their daughter, \"college-educated Nikiko is taking over the family farm, part of a new generation on the land and a new role for women.\"\u003c/p>\n\u003cp>The Masumotos' organic farm is made up of 25 acres of peach and nectarine trees, plus 35 acres planted in grapes grown for raisins. It's a place the family loves deeply, but it's no rural idyll. Fruit, as David describes it, is a demanding partner. \u003c/p>\n\u003cblockquote>\u003cp>\"What we've discovered is that great peaches crave attention. Each year we enter into a high-maintenance relationship that yields high rewards, some economic, others emotional. It's like dating our farm's seven peach varieties (and three nectarine types) simultaneously. It's frequently exhausting, most of the time fulfilling and occasionally confusing and humbling. But we don't have a choice: we are committed to a risky affair and take this calling seriously and responsibly.\"\u003c/p>\u003c/blockquote>\n\u003cp>Before diving into the recipes, Nikiko takes readers through a peach primer, explaining what makes a peach great as well as what can leave it like a potato in a peach suit: bland, mealy, juiceless, and sadly, much too familiar. Turns out picking fruit green is the biggest culprit, especially if the fruit is then left in cold storage for months. Returned to room temperature, the cell walls break down and the result is more damp cotton ball than juicy peach. She teaches the difference between yellow flesh and white flesh, cling and freestone, explains the ways to gauge ripeness from \"firm\" to \"gusher\" and reveals the best ways of storing and ripening fruit. \u003c/p>\n\u003cp>The Masumotos showcase their \"Magnificent Seven,\" the seven varieties of peaches grown in their orchard. Right now, the Flavor Crests are in full swing, soon to be followed by the Sun Crests, the peach that put both David and his daughters through college (first on fruit sales, then, perhaps, on the royalties for \u003cem>Epitaph for a Peach\u003c/em>).\u003c/p>\n\u003cp>Cool drinks are a crucial part of the day when you're working outside in temperatures that routinely top 100ºF, so the book starts with thirst-quenching recipes for Ginger-Peach Soda, Peach Agua Fresca, and Peach-Mint Lassi, followed by Summer Sangria and Peach Margaritas. Then it's on to soups, like the chilled Peach Gazpacho, below, and an intriguing Cold Peach Soup made with carrots, lime juice, Greek yogurt, fresh ginger root, and fresh peach puree, followed by savory salads, sides, and main dishes. Of course, there are desserts, too--Peach-Walnut Strudel, Orange-Phyllo Cups, Peach Shortcake, French Peach Shortcake, Old-Fashioned Peach Pie, and more. \u003c/p>\n\u003cp>Interspersed with the recipes are short essays on all aspects of farming life, from sweat (farmers sweat \u003cem>a lot\u003c/em>--as David writes, \"The only parts of my clothes that are never soaked with my sweat are the belt loops on my pants\"), farmworker relations and weeds, to bug pheromones, the night shift of jamming and preserving the harvest after the day's work in the orchard, and finally \"Peach Porn,\" where David takes a thoughtful look at how the marketplace's idea of the perfect fruit keeps getting bigger, firmer, and brighter, while at the same time, \"complicated issues of social justice, the environment, and the harsh economics of farming are quickly lost in the alluring imagery of virgin orchards and peaches gently kissed by the morning dew.\"\u003c/p>\n\u003ch2>Recipe: Peach Gazpacho\u003c/h2>\n\u003cfigure id=\"attachment_64699\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Gazpacho.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Gazpacho.jpg\" alt=\"Peach Gazpacho. Photo: Staci Valentine\" width=\"750\" height=\"863\" class=\"size-full wp-image-64699\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peach Gazpacho. Photo: Staci Valentine\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>Inspiration occasionally manifests itself in a mad scientist sort of fashion. This recipe is proof of that. I locked myself in the kitchen with a basket of vegetables from the refrigerator and a bucket of peaches until I came up with an exciting peach dish. With wild determination and some heat, a peach version of Spain’s popular summer soup was born. I remember when my mom came home that day and I rushed out to greet her with a huge spoonful of my recent creation: a willing tester, my mom’s eyes lit up with her first gulp. The experiment worked! Enjoy this savory soup ice cold as a starter or as a refresher between courses. -- Nikiko Masumoto\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>Makes about 6 cups; serves 6 to 8\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>6 soft to gushy peaches (about 2 1/2 pounds), peeled, pitted, and quartered\u003c/li>\n\u003cli>1/2 cucumber, peeled, seeded, and cut into chunks\u003c/li>\n\u003cli>1 small clove garlic, minced\u003c/li>\n\u003cli>1 tablespoon champagne or golden balsamic vinegar\u003c/li>\n\u003cli>2 tablespoon extra-virgin olive oil, plus more for drizzling\u003c/li>\n\u003cli>1/2 teaspoon coarse salt\u003c/li>\n\u003cli>1/4 teaspoon freshly ground pepper\u003c/li>\n\u003cli>1/2 to 3/4 cup water\u003c/li>\n\u003cli>2 tablespoons coarsely chopped fresh cilantro or flat-leaf parsley\u003c/li>\n\u003cli>Red bell pepper slices and avocado slices, for garnish (optional)\u003c/li>\n\u003c/ul>\n\u003cp> \u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. In a food processor, combine the peaches, cucumber, garlic, vinegar, oil, salt, pepper, and 1/2 cup water and pulse until coarsely pureed. Thin with the remaining 1/4 cup water if needed for a good consistency. Transfer to a bowl, cover, and refrigerate for at least 2 hours to chill thoroughly. \u003c/p>\n\u003cp>2. Just before serving, taste and adjust the seasoning with more vinegar, salt, and pepper if needed. Stir in the cilantro. Ladle into bowls, drizzle each serving with a little oil, and garnish with the bell pepper and avocado. Serve at once. \u003c/p>\n\u003cp>\u003cem>Reprinted with permission from The Perfect Peach by Marcy, Nikiko, and David Mas Masumoto, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc. Photo © 2013 Staci Valentine.\u003c/em>\u003c/p>\n\u003ch3>Event:\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Marcy, Nikiko & David Mas Masumoto will be discussing \u003cstrong>The Perfect Peach: Recipes and Stories from the Masumoto Family Farm\u003c/strong> and signing books on Sat., July 13, from 3-4 p.m. at \u003ca href=\"http://www.omnivorebooks.com\">Omnivore Books\u003c/a> in San Francisco. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/63677/the-perfect-peach-recipes-and-stories-from-the-masumoto-family-farm","authors":["5038"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_2254","bayareabites_588","bayareabites_1874","bayareabites_2554","bayareabites_12"],"tags":["bayareabites_11891","bayareabites_10714","bayareabites_1297","bayareabites_2267","bayareabites_343"],"featImg":"bayareabites_64696","label":"bayareabites"},"bayareabites_62998":{"type":"posts","id":"bayareabites_62998","meta":{"index":"posts_1591205157","site":"bayareabites","id":"62998","score":null,"sort":[1371150613000]},"guestAuthors":[],"slug":"summer-food-recipe-herbed-zucchini-fritters-stone-fruit-salsa","title":"Perfect for Summer! Recipe for Herbed Zucchini Fritters with Stone Fruit Salsa","publishDate":1371150613,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_63400\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fruitsalsa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fruitsalsa1000.jpg\" alt=\"Stone Fruit Salsa\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stone Fruit Salsa\u003c/figcaption>\u003c/figure>\n\u003cp>Those cute little patty-pans and curvy Costata Romanescos might seem adorable harbingers of mellow summer dinners now, but soon, the farmers market, your veggie box, and your home garden will be pumping out more summer squash than your kitchen can handle. Round as a cue ball, scalloped like a Super-8 movie spaceship, ridged and grooved, as dark as an alligator or shiny yellow as an August sun in Oakland, these tender-skinned members of the \u003ca href=\"http://www.britannica.com/EBchecked/topic/145889/Cucurbitaceae\">Cucurbitacaea\u003c/a> family--which also includes cucumbers, melons, pumpkins, and gourds--will be with us in abundance for the next four or five months, so you might as well get the jump on what to do with them. \u003c/p>\n\u003cp>First, though, know how to pick them. Look for firm squash with smooth, shiny skin. Smaller is better; not tiny babies, but nothing baseball bat-sized, either. Oversized, flabby squash will be fibrous and bland, and and have too many well-developed seeds. I generally look for squash a little smaller than my forearm.\u003c/p>\n\u003cp>Summer squash don't look juicy, but don't be fooled: there's a lot of water in there, and you'd better do something about it if you don't want to end up with a wet mess on your plate. Zucchini does very well grilled, inside on a hot grill pan or outside on any type of grill. Cut lengthwise (or crosswise, if you're using round squash) into flat planks, not too thin, and make sure to brush each slice well with olive oil to keep it from drying up into a hard zucchini chip. Plenty of salt and pepper helps, too. \u003c/p>\n\u003cp>You can also use a mandoline to shave your squash into long, thin ribbons, then toss with lots of lemon juice, a shower of fresh herbs, and a drizzle of olive oil, for a crunchy-tender raw salad. You can make the excellent zucchini tea bread from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0761145974/kqedorg-20\">The Silver Palate Cookbook\u003c/a>, or add handfuls of grated zukes to your pancake or muffin batters. You can head overproduction off at the pass by plucking the extra flowers off your plants before they're pollinated. Stuff them with a nubbin of fresh mozzarella or goat cheese, dip them into a light batter and fry them in olive oil into irresistible crispy-molten bites. (For recipes, check out Denise Santoro Lincoln's post \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/07/26/zucchini-happiness-four-ways/\">Zucchini Happiness: Four Ways\u003c/a>.)\u003c/p>\n\u003cp>But for summer dinners, I like to make these tasty little zucchini fritters. A tomato salsa would, of course, work here, but for the moment, why not take advantage of the too many peaches you'll be buying? Dazzled by the sudden arrival of sweet-perfumed stone fruit (meaning fruit with a single central pit, like peaches, apricots, plums, and nectarines), I can't resist buying a few pieces--or five--at every stand I pass. An aprium here, three pluots there, and by the time I've taken 2 Muni buses and lugged my tote bags up the hills of Bernal to home, what I've got is more like pulp. But \u003cem>delicious \u003c/em>pulp, perfect for sweet jam or savory salsa. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you're using apricots or plums, you can leave the skins on, since they'll hardly be noticed, and in the case of the plums, they'll add another layer of tart flavor. However, the fuzzy skin on peaches is better removed. Boil up a pot of water, dunk the peaches in for a minute or two, drain and let rest until just cool enough to handle. The skins should slip right off, revealing the stained-glass color within. \u003c/p>\n\u003cp>Demonstrating this recipe at the \u003ca href=\"http://www.ecologycenter.org/fm/\">Berkeley Farmers' Market\u003c/a> last Tuesday, I got a number of questions about making this recipe wheat-free and/or gluten-free. While I haven't tested this recipe using non-wheat flour, I feel it would work just fine that way. Try it with brown rice flour, cornmeal, garbanzo bean flour, or your favorite gluten-free flour blend, then please share your experience (and recipe modifications) in the comments. \u003c/p>\n\u003ch2>Recipe: Herbed Zucchini Fritters with Stone Fruit Salsa\u003c/h2>\n\u003cp>\u003cem>Shred your way through summer's abundance of zucchini to these savory, crunchy fritters, served with a tangy peach (or apricot or plum) salsa. Lightly salting the shredded zucchini and letting the excess liquid drain off before mixing in the rest of the ingredients keeps the fritters from getting soggy. You can use any size or shape of zucchini or summer squash.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_63401\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/zucchinifritters600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/zucchinifritters600.jpg\" alt=\"Zucchini Fritters\" width=\"600\" height=\"803\" class=\"size-full wp-image-63401\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zucchini Fritters\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 16 fritters\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cstrong>Herbed Zucchini Fritters\u003c/strong>\u003c/p>\n\u003cli>1 lb zucchini or summer squash (2-3 squash, depending on size)\u003c/li>\n\u003cli>2 carrots, peeled and grated\u003c/li>\n\u003cli>1/2 cup chopped mixed fresh herbs, such as parsley, basil, and/or cilantro\u003c/li>\n\u003cli>3 scallions or 1/2 small bunch chives, finely chopped\u003c/li>\n\u003cli>1 tablespoon chopped fresh oregano, marjoram, or summer savory\u003c/li>\n\u003cli>zest and juice of 1 lemon \u003c/li>\n\u003cli>Sea salt and freshly ground black pepper, to taste\u003c/li>\n\u003cli>2 eggs, beaten\u003c/li>\n\u003cli>1/2 cup all-purpose or whole-wheat pastry flour \u003c/li>\n\u003cli>1/4 teaspoon baking powder\u003c/li>\n\u003cli>Olive oil or vegetable oil, for frying\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cp>\u003cstrong>Stone Fruit Salsa\u003c/strong>\u003c/p>\n\u003cli>1 1/2 lbs yellow peaches, or a mixture of very ripe peaches, nectarines, apricots and/or plums (about 4-5 pieces, depending on size)\u003c/li>\n\u003cli>1 scallion, finely chopped, or 1 tablespoon minced red onion\u003c/li>\n\u003cli>Juice of 1 lemon or lime, or to taste\u003c/li>\n\u003cli>1 small fresh hot pepper, optional, seeded and diced\u003c/li>\n\u003cli>1 mild red pepper, such as Gypsy, seeded and diced\u003c/li>\n\u003cli>Salt to taste\u003c/li>\n\u003cli>A handful of basil or cilantro, stemmed and roughly chopped\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>To make the fritters, grate zucchini on the large holes of a box grater (or the coarse grating disk of a food processor). Scoop grated zucchini into a colander, sprinkle with sea salt, and let drain for 10 minutes. Pick up handfuls of zucchini and squeeze vigorously to press out any extra liquid.\u003c/li>\n\u003cli>In a large bowl, mix drained zucchini, carrots, herbs, and lemon zest and juice. Beat in eggs, then stir in flour, baking powder, and salt and pepper to taste. Line a plate with a double layer of paper towels or a brown paper grocery bag, for draining.\u003c/li>\n\u003cli>Over medium heat, heat a wide skillet or sauté pan. Add oil to about a ¼-inch depth. Heat until a shred of fritter batter sizzles and browns quickly when added. Spoon batter by tablespoons into the pan, flattening into 3-inch rounds. Fry for 2-3 minutes per side, until well-browned on each side.\u003c/li>\n\u003cli>Using a spatula, transfer finished fritters to towel-lined plate to blot up any extra oil. Serve warm topped with a spoonful of Stone Fruit Salsa.\u003c/li>\n\u003cli>To make the Stone Fruit Salsa, pit and chop fruit into bite-size pieces. Toss with scallion, diced peppers, and lemon or lime juice. Add salt to taste. Just before serving, mix in basil.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_63404\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fruitsalsa1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fruitsalsa1000a.jpg\" alt=\"Stone Fruit Salsa\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63404\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stone Fruit Salsa\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Too many zucchini? Get the jump on summer's abundance with this recipe for tasty Herbed Zucchini Fritters with Stone Fruit Salsa. ","status":"publish","parent":0,"modified":1561418153,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1149},"headData":{"title":"Perfect for Summer! Recipe for Herbed Zucchini Fritters with Stone Fruit Salsa | KQED","description":"Too many zucchini? Get the jump on summer's abundance with this recipe for tasty Herbed Zucchini Fritters with Stone Fruit Salsa. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"62998 http://blogs.kqed.org/bayareabites/?p=62998","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/06/13/summer-food-recipe-herbed-zucchini-fritters-stone-fruit-salsa/","disqusTitle":"Perfect for Summer! Recipe for Herbed Zucchini Fritters with Stone Fruit Salsa","path":"/bayareabites/62998/summer-food-recipe-herbed-zucchini-fritters-stone-fruit-salsa","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63400\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fruitsalsa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fruitsalsa1000.jpg\" alt=\"Stone Fruit Salsa\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stone Fruit Salsa\u003c/figcaption>\u003c/figure>\n\u003cp>Those cute little patty-pans and curvy Costata Romanescos might seem adorable harbingers of mellow summer dinners now, but soon, the farmers market, your veggie box, and your home garden will be pumping out more summer squash than your kitchen can handle. Round as a cue ball, scalloped like a Super-8 movie spaceship, ridged and grooved, as dark as an alligator or shiny yellow as an August sun in Oakland, these tender-skinned members of the \u003ca href=\"http://www.britannica.com/EBchecked/topic/145889/Cucurbitaceae\">Cucurbitacaea\u003c/a> family--which also includes cucumbers, melons, pumpkins, and gourds--will be with us in abundance for the next four or five months, so you might as well get the jump on what to do with them. \u003c/p>\n\u003cp>First, though, know how to pick them. Look for firm squash with smooth, shiny skin. Smaller is better; not tiny babies, but nothing baseball bat-sized, either. Oversized, flabby squash will be fibrous and bland, and and have too many well-developed seeds. I generally look for squash a little smaller than my forearm.\u003c/p>\n\u003cp>Summer squash don't look juicy, but don't be fooled: there's a lot of water in there, and you'd better do something about it if you don't want to end up with a wet mess on your plate. Zucchini does very well grilled, inside on a hot grill pan or outside on any type of grill. Cut lengthwise (or crosswise, if you're using round squash) into flat planks, not too thin, and make sure to brush each slice well with olive oil to keep it from drying up into a hard zucchini chip. Plenty of salt and pepper helps, too. \u003c/p>\n\u003cp>You can also use a mandoline to shave your squash into long, thin ribbons, then toss with lots of lemon juice, a shower of fresh herbs, and a drizzle of olive oil, for a crunchy-tender raw salad. You can make the excellent zucchini tea bread from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0761145974/kqedorg-20\">The Silver Palate Cookbook\u003c/a>, or add handfuls of grated zukes to your pancake or muffin batters. You can head overproduction off at the pass by plucking the extra flowers off your plants before they're pollinated. Stuff them with a nubbin of fresh mozzarella or goat cheese, dip them into a light batter and fry them in olive oil into irresistible crispy-molten bites. (For recipes, check out Denise Santoro Lincoln's post \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/07/26/zucchini-happiness-four-ways/\">Zucchini Happiness: Four Ways\u003c/a>.)\u003c/p>\n\u003cp>But for summer dinners, I like to make these tasty little zucchini fritters. A tomato salsa would, of course, work here, but for the moment, why not take advantage of the too many peaches you'll be buying? Dazzled by the sudden arrival of sweet-perfumed stone fruit (meaning fruit with a single central pit, like peaches, apricots, plums, and nectarines), I can't resist buying a few pieces--or five--at every stand I pass. An aprium here, three pluots there, and by the time I've taken 2 Muni buses and lugged my tote bags up the hills of Bernal to home, what I've got is more like pulp. But \u003cem>delicious \u003c/em>pulp, perfect for sweet jam or savory salsa. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're using apricots or plums, you can leave the skins on, since they'll hardly be noticed, and in the case of the plums, they'll add another layer of tart flavor. However, the fuzzy skin on peaches is better removed. Boil up a pot of water, dunk the peaches in for a minute or two, drain and let rest until just cool enough to handle. The skins should slip right off, revealing the stained-glass color within. \u003c/p>\n\u003cp>Demonstrating this recipe at the \u003ca href=\"http://www.ecologycenter.org/fm/\">Berkeley Farmers' Market\u003c/a> last Tuesday, I got a number of questions about making this recipe wheat-free and/or gluten-free. While I haven't tested this recipe using non-wheat flour, I feel it would work just fine that way. Try it with brown rice flour, cornmeal, garbanzo bean flour, or your favorite gluten-free flour blend, then please share your experience (and recipe modifications) in the comments. \u003c/p>\n\u003ch2>Recipe: Herbed Zucchini Fritters with Stone Fruit Salsa\u003c/h2>\n\u003cp>\u003cem>Shred your way through summer's abundance of zucchini to these savory, crunchy fritters, served with a tangy peach (or apricot or plum) salsa. Lightly salting the shredded zucchini and letting the excess liquid drain off before mixing in the rest of the ingredients keeps the fritters from getting soggy. You can use any size or shape of zucchini or summer squash.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_63401\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/zucchinifritters600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/zucchinifritters600.jpg\" alt=\"Zucchini Fritters\" width=\"600\" height=\"803\" class=\"size-full wp-image-63401\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zucchini Fritters\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 16 fritters\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cstrong>Herbed Zucchini Fritters\u003c/strong>\u003c/p>\n\u003cli>1 lb zucchini or summer squash (2-3 squash, depending on size)\u003c/li>\n\u003cli>2 carrots, peeled and grated\u003c/li>\n\u003cli>1/2 cup chopped mixed fresh herbs, such as parsley, basil, and/or cilantro\u003c/li>\n\u003cli>3 scallions or 1/2 small bunch chives, finely chopped\u003c/li>\n\u003cli>1 tablespoon chopped fresh oregano, marjoram, or summer savory\u003c/li>\n\u003cli>zest and juice of 1 lemon \u003c/li>\n\u003cli>Sea salt and freshly ground black pepper, to taste\u003c/li>\n\u003cli>2 eggs, beaten\u003c/li>\n\u003cli>1/2 cup all-purpose or whole-wheat pastry flour \u003c/li>\n\u003cli>1/4 teaspoon baking powder\u003c/li>\n\u003cli>Olive oil or vegetable oil, for frying\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cp>\u003cstrong>Stone Fruit Salsa\u003c/strong>\u003c/p>\n\u003cli>1 1/2 lbs yellow peaches, or a mixture of very ripe peaches, nectarines, apricots and/or plums (about 4-5 pieces, depending on size)\u003c/li>\n\u003cli>1 scallion, finely chopped, or 1 tablespoon minced red onion\u003c/li>\n\u003cli>Juice of 1 lemon or lime, or to taste\u003c/li>\n\u003cli>1 small fresh hot pepper, optional, seeded and diced\u003c/li>\n\u003cli>1 mild red pepper, such as Gypsy, seeded and diced\u003c/li>\n\u003cli>Salt to taste\u003c/li>\n\u003cli>A handful of basil or cilantro, stemmed and roughly chopped\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>To make the fritters, grate zucchini on the large holes of a box grater (or the coarse grating disk of a food processor). Scoop grated zucchini into a colander, sprinkle with sea salt, and let drain for 10 minutes. Pick up handfuls of zucchini and squeeze vigorously to press out any extra liquid.\u003c/li>\n\u003cli>In a large bowl, mix drained zucchini, carrots, herbs, and lemon zest and juice. Beat in eggs, then stir in flour, baking powder, and salt and pepper to taste. Line a plate with a double layer of paper towels or a brown paper grocery bag, for draining.\u003c/li>\n\u003cli>Over medium heat, heat a wide skillet or sauté pan. Add oil to about a ¼-inch depth. Heat until a shred of fritter batter sizzles and browns quickly when added. Spoon batter by tablespoons into the pan, flattening into 3-inch rounds. Fry for 2-3 minutes per side, until well-browned on each side.\u003c/li>\n\u003cli>Using a spatula, transfer finished fritters to towel-lined plate to blot up any extra oil. Serve warm topped with a spoonful of Stone Fruit Salsa.\u003c/li>\n\u003cli>To make the Stone Fruit Salsa, pit and chop fruit into bite-size pieces. Toss with scallion, diced peppers, and lemon or lime juice. Add salt to taste. Just before serving, mix in basil.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_63404\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fruitsalsa1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fruitsalsa1000a.jpg\" alt=\"Stone Fruit Salsa\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63404\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stone Fruit Salsa\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/62998/summer-food-recipe-herbed-zucchini-fritters-stone-fruit-salsa","authors":["5038"],"categories":["bayareabites_752","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_2267","bayareabites_8377","bayareabites_8450","bayareabites_1209","bayareabites_218","bayareabites_3682","bayareabites_2371","bayareabites_16288","bayareabites_1258"],"featImg":"bayareabites_63399","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/10/ATC_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0018_AmericanSuburb_iTunesTile_01.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2019/07/commonwealthclub.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2022/02/Consider-This_3000_V3-copy-scaled-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://ww2.kqed.org/app/uploads/2022/06/forum-logo-900x900tile-1.gif","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. 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Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/Marketplace_1400.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. 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