Archive for the ‘Fruit’ Category
Posted by terrepruitt on September 17, 2018
In this past organic produce delivery there was a little watermelon. They call them personal watermelons. They are so cute. I decided to slice it open, cut it up, and put it in the fridge. Wow. It is a very good melon. Since watermelons have so much water in them I don’t think of them as having much nutritional value, but a quick internet search shows that they aren’t just water.
Red and pink fruits and veggies contain lycopene which is an antioxidant. Studies suggest it can help reduce the risks of getting asthma and cancer. Antioxidants help fight the formation of free radicals known to cause cancer. Watermelon may help protect against heart disease, while a study showed a supplement of watermelon extract helped with high blood pressure. Lycopene is also thought to help act as a sunscreen. With watermelon being over 90% water, it can help keep things moving in the digestive system.
Vitamin A contained in watermelon can help your skin and eyes. While Choline, an essential nutrient that is naturally present in some foods, helps with metabolism, among other things, and may help with chronic inflammation. And beta-cryptoxanthin may help protect against inflammation.
According to the International Journal of Nutrition and Food Sciences watermelon is high in protein, magnesium, and vitamin B.
Nutrition facts
Serving size: 2 cups diced (10 oz / 280 g)
Calories: 80 (Calories from Fat 0)
Total Fat: 0g
Total Carbohydrate: 21g
Dietary Fiber: 1g
Sugars: 20g
Cholesterol: 0mg
Sodium: 0mg
Potassium: 270mg
Protein: 1g
Vitamin A: 30%
Vitamin C: 25%
Calcium: 2%
Iron: 4%
Percent Daily Values (%DV) are based on a 2,000 calorie diet
I have a post where I suggest adding watermelon to you salad greens, specifically, arugula
Information also says that while watermelon might seem high in carbohydrates, is has a glycemic index (GI) value of 80 and its glycemic load is a 5. So it is not a bad sweet.
I know two people who don’t like watermelon and I find that very odd. I pretty much think EVERYONE likes watermelon. These benefits seem to make it a good snack.
What do you think? Do you like watermelon? Do you cook with it? How do you eat it?
Posted in Food, Fruit | Tagged: antioxidants, glycemic load, Inflammation, lycopene, metabolism, watermelon | Leave a Comment »
Posted by terrepruitt on October 4, 2017
It seems like we are starting to be rid of our really hot weather. YAY! I love wearing my warm fuzzy socks around the house. The weather got cool, but then it did got hot again. But not so hot that it never cooled down. I think I saw some predictions of temps in the 80° for this week, which is hot for me, but as long as it cools down at night, it is bearable. When it was still really hot we were eating fruit on our salad greens – Cool Summer Salads. For me it is basically the same thing . . . fruit on greens. But there are some interesting flavor combinations. I am finding that I really love lavender with the fruit. Here are two more ways we had fruit on our salads.
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Arugula With Plums And Walnuts
Arugula
Plums
Walnuts
White onion
Fig Balsamic Vinegar
Basil Olive Oil
Lavender Salt
A couple of handfuls per serving. Cut up a plum (you can use one for two servings or one PER serving) – depends on how much fruit you want per serving. Chop up a handful of walnuts per serving. Chop up some white onion (about 1/4 a cup per serving).
Put the arugula in a bowl with the cut up plum and chopped walnuts. Mix in the chopped onion. Drizzle with the fig balsamic Vinegar and basil olive oil. Then sprinkle with lavender salt.
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I love the lavender salt so much I bought some lavender. I thought it would be good to add to salads since I use the lavender salt. Plus I want to make some lavender salt, I am almost out.
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Arugula With Mango And Lavender
Arugula
Mango
White onion
Balsamic Vinegar
Olive Oil
Lavender
Salt
A couple of handfuls per serving. Cut up a mango (you can use one for two servings or one PER serving) – depends on how much fruit you want per serving. Just like the plum. Grind the lavender up a little bit. Chop up some white onion (about 1/4 a cup per serving).
Put the arugula in a bowl with the cut up mango. Mix in the chopped onion. Drizzle with the Balsamic Vinegar and olive oil. Then sprinkle with crushed lavender and salt.
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I love the sweetness of the fruit with the spiciness of the rocket. Then the layer of gentle sweetness from the lavender is so nice. There is also the little kick from the onions. I didn’t think I would like onions and fruit, but it turns out I do.
So what do you add to your salad when you put fruit on the greens?
Posted in Food, Fruit, Vegetables | Tagged: Arugula, Basil Olive Oil, Cool Summer Salads, Fig Balsamic Vinegar, fruit on our salad greens, hot weather, Lavender Salt, lavender with the fruit, mango, plums, walnuts | 4 Comments »
Posted by terrepruitt on August 14, 2017
I think I might have mentioned that I am not a strawberry fan. I will eat them, but I don’t go all gaga for them. Usually if they are in a fruit salad I will give them to my hubby. But we were invited to a Fourth of July party at the last minute and I didn’t know what to bring. I didn’t think about the Champagne Strawberries, but even if I had it was so last minute that would not have worked. I wanted to bring something cool since it had been hot and I wanted to bring something colorfully patriotic. And, of course, since it was the last minute I wanted to bring something easy. So I opted for strawberries, raspberries, yogurt, and blueberries. Red, white, and blue. Basically using the yogurt like a dip and dipping the fruit into it. Well, a little out of character (I’m usually running late), we arrived right on time. Which is always a bit shocking for hosts. There wasn’t much food out at the time because no one else was there. I thought I would try a strawberry in the yogurt (I like raspberries and blueberries even less than strawberries). Much to my surprise I liked it. I really liked it. The yogurt was Honey flavored Greek yogurt. Then this past weekend I was going to go to a friend’s so I bought some strawberries and yogurt thinking we could snack on that. But then I didn’t end up going. But, I did end up eating the strawberries and yogurt. So it got me thinking about the nutritional value of strawberries. I had thought I had heard something about them having a lot of fiber.
Of course one place I found information on strawberries was Wiki. Wiki says botanically the strawberry is not even a berry because the actual fruit (flesh) doesn’t come from a plant’s ovaries.
Several sources state that strawberries may help prevent heart disease. The World’s Healthiest Foods, says: “Research on the antioxidant content of strawberries is providing us with stronger and stronger evidence about their ability to lower risk of cardiovascular disease.” One website mentioned a study showed that young and middle-aged women’s risk of heart attack was reduced by 32 percent by regularly consuming one of the flavonoids found in strawberries. In animal studies, the anti-inflammatory flavonoid, quercetin, showed to “reduce the risk of atherosclerosis and protect against the damage caused by low-density lipoprotein (LDL) cholesterol.”
They may also help lower blood pressure with their high potassium and polyphenol content. High potassium, might help lower the risk of strokes. Their antioxidants might help lower the risk of strokes and cancer. The anti-inflammatory flavonoid, quercetin – as mentioned before – might even help with some allergy symptoms.
Strawberries are high in vitamin C, potassium, and fiber.
Nutritional breakdown of strawberries according to the United States Department of Agriculture
Serving Size: 1 cup halves fresh strawberries (152 grams)
Calories: 49
Protein: 1.02 gram
Carbohydrates: 11.67 grams
Sugar: 7.43 grams
Dietary fiber: 3 grams
Calcium: 24 milligrams
Iron: 0.62 milligrams
Magnesium: 20 milligrams
Phosphorus: 36 milligrams
Potassium: 233 milligrams
Vitamin C: 89.4 milligrams
Vitamin A: 44.82 international units
So many people love strawberries. And they can be eaten so many different ways. They can be eaten fresh and all by them selves or added to any variety of dishes. They can be cooked, canned, preserved . . . so many ways. I normally don’t like fruit in my yogurt, but I liked dipping the strawberries in it.
Do you like strawberries? Were you aware of the many perceived health benefits of strawberries? How do you like to eat them?
Posted in Food, Fruit | Tagged: blueberries, easy dessert, fruit high in fiber, fruit high in vitamin C, fruit in yogurt, healthy fruit, quick snack, raspberries, strawberries, World's Healthiest Foods, yogurt | 2 Comments »
Posted by terrepruitt on March 15, 2017
‘Tis the season, if you live in California it is citrus season. Everywhere you go someone is giving away oranges and/or lemons. I recently brought a bag of lemons to my Nia class to give to my students. One of my students asked me what kind of lemons they were and I said they were Meyer Lemons. Then she said, “Oh, I thought they (Meyers) had thin skin and tasted less lemony and more citrusy.” We talked a bit more because she had had lemons from my tree before so she was saying that they were not like Meyer Lemons she knew. She said that Meyers tasted more citrusy, like an orange. And I said, that Meyer lemons were a cross between and orange and lemon so that makes sense. She said our lemons didn’t taste like that. So, then I told her I didn’t know what they were. I had always thought they were Meyer lemons, but if she said Meyer lemons were different from these then they were not Meyers. But I did not know. So . . . . I had to come home and look it up. I think our lemons are Eureka Lemons.
Meyer lemons tend to be less acidic and sour, they are sweeter than a regular lemon. Meyer lemons are generally smaller than eureka lemons. They have thin skin and not a large mesocarp or pith. And according to an article on SFGate, the trees are not even classified as true lemon trees. The Meyer lemons are a cross between a lemon and an orange. Either an orange or a tangerine. They originated in China. According to Wiki, in the mid-1940’s after the lemons were commonly grown in California it was discovered that most of the trees had a virus. Since this virus had been responsible for killing and leaving citrus trees all over the world unable to produce fruit, the trees in the United States were destroyed. A new generation of Meyer lemon trees were release in the 1950’s.
Our lemons have a very thick pith, sometimes about a fourth of an inch. Some of the lemons are really big. Some of them are so large that one of my friends asked me if they were pomellos. I didn’t know what a pomello was so I had to look that up. Not all of the lemons are as large as pomellos and they do not taste sweet nor like grapefruit. Our lemons DO taste pretty lemony, as in they are pretty sour.
Both eureka lemons and Meyer lemons can be used in food and products interchangeable, but with the eureka lemon you will get a more sour taste than with the more sweet flavored Meyer lemon. So you would use them accordingly, depending on what you wanted.
Which is your favorite lemon?
Posted in Food, Fruit | Tagged: big lemons, Californai lemons, China lemons, eureka lemon, meyer lemon, Nia, Nia class, Nia students, pomello, small lemons, sour lemons, sweet lemons | 4 Comments »
Posted by terrepruitt on September 22, 2015
So last Friday I received an organic produce box. And I was actually a little surprised because I thought I had selected what I wanted in it, but that must have been the box before. So I ended up with some things I don’t know that I would have kept in the box. You might remember I first signed up to receive an organic box of produce as a way to get “stuck” with fruits and vegetables that I would pass by in the store or at a Farmer’s Market. If I don’t know what it is, I am not likely to buy it and try to deal with it. But when it is delivered to me then I am “forced” to learn about it . . . .well, at least learn a way to cook it and/or (just) eat it. This past week we received Kiwi Berries. I have never heard of Kiwi Berries before.
My hubby had kindly left the produce box on the counter and I was able to snap a few pictures then put the produce away then go off to my Nia class on Friday. I asked a couple of ladies if they had ever heard of them and they had not. At that point I had not really had a chance to look at them or look them up. It was receive and leave. While we were talking I quickly looked it up because there were curious, too. The pictures showed the Kiwi Berries sliced and they looked just like kiwis (the fruit, not the bird).
These berries actually look like kiwis, but much smaller and not hairy. And when you cut them open they look exactly like kiwis. They are great. So much better . . . to me . . . . than kiwis. With kiwis you have to peel them and sometimes that hairy stuff gets on the kiwi and . . . . I just don’t like it. My husband says he doesn’t mind it. Well, that could be that most of the time when I give him a kiwi I have already peeled it and sliced it. I like to make it easy for him to eat while he is at work. So I am the one dealing with hairy skin.
The Kiwi berries taste like kiwis except to me, they were a little creamy. I don’t think of kiwis as creamy, are they? I don’t actually eat a lot of kiwis so perhaps they are and I missed it. But the berries had a hint of creaminess to them. They are totally cool because you can just wash them and then pop them in your mouth like grapes or any other small fruit.
Since they were such an easy to eat fruit, I didn’t even look to see any recipes or anything. Once I saw the pictures of them looking like kiwis I figured you can just eat them as it and we did.
Wiki says:
“Actinidia arguta (hardy kiwi) is a perennial vine native to Japan, Korea, Northern China, and Russian Siberia. It produces a small fruit resembling the kiwifruit.
The fruit are referred to as Hardy kiwifruit, kiwi berry, arctic kiwi, baby kiwi, dessert kiwi, grape kiwi, northern kiwi, or cocktail kiwi and are edible, berry or grape-sized fruit similar to kiwifruit in taste and appearance . . . . Often sweeter than the kiwifruit, hardy kiwifruit can be eaten whole and need not be peeled.”
I am seeing sites that say the kiwi berries are a good source of vitamin C, fiber potassium, vitamin E, and magnesium.
They are like bite sized dessert. If you like them, I am sure you can use them like you would use any berry or fruit; in a salad, as a topping for a pie, cake, or dish of ice cream or yogurt. They can be pack in a lunch or eaten as a snack. I am happy that I received something new to me in my produce box. That is one reason why I started getting it. But now that they allow us to pick what we want, I am not always being adventurous. Sometimes I forget to check my order. I am glad I forgot to check this week!
Have you ever heard of Kiwi Berries? Have you ever had Kiwi Berries? Do you like kiwis?
Posted in Food, Fruit | Tagged: baby kiwi, dessert kiwi, grape kiwi, kiwi berries, kiwis, Nia class, Nia students, northern kiwi, or cocktail kiwi, organic produce box, Wiki | 6 Comments »
Posted by terrepruitt on August 30, 2014
I was looking in a catalog of supplements . . . one of my Nia students gave it to me after class. We didn’t even have a chance to discuss it because she handed it to me as she was leaving, so I didn’t even realize it was a catalog of supplements until I flipped through it and saw every other page was an advertisement for a supplement. Anyway . . . it had an article in it about the flavonoid, quercetin. It reminded me of the information stating that it has been proven to be an anti-inflammatory and an antihistamine. Since I primarily mention eating onions, apples, and citrus fruit in my two posts, An Apple a Day and Allergy Relief, I thought I would look up some information regarding what other foods contain this interesting plant component. I found two sites with the same list. I went through the list and found the things that I eat or would eat. Some of the foods listed I didn’t even know what they were, such as Bog wortleberries, dock leaves, and lovage leaves. Some I wouldn’t eat because they are peppers, such as ancho peppers and hot green chili peppers. But I would eat some of the items listed. I DO eat some of the items listed. I could increase my consumption of some of them.
Here is my list.
Food Chart
This is a food chart showing fruits, vegetables, nuts and grains rich in quercetin.
mg/100 g.
Apple, raw with skin 4.42
Apricot, raw 2.55
Blueberries, raw 3.11
Broccoli, cooked 1.06
Broccoli, raw 3.21
Butterhead lettuce 1.19
Cherries, raw 1.25
Cherry tomatoes, raw 2.77
Green beans, raw 2.73
Kale, raw 7.71
Plums, raw 1.20
Red grapes 3.54
Red onion, raw 19.93
Spinach, raw 4.86
Tea, black brewed 2.07
Tea, decaf brewed 2.84
Tea, decaf green brewed 2.77
Tea, green brewed 2.69
White sweet onion, raw 5.19
I love apples. I could easily eat more of those. I don’t experience apricots that much, but I like them ok. I think you know how I feel about blueberries, but I did discover I like them in a green smoothie. I LOVE cherries! Not so sure about eating green beans raw, but I just had kale in a green smoothie this past week. I have received plums and grapes in my produce box. But I don’t eat them often. I eat onions pretty much every day in a green salad. It is good to know that quercetin is in tea.
So what about you? Do you know what a Bog wortleberry is? It has a lot of quercetin in it but not as much as canned capers or dock leaves. Since I don’t know what dock leaves are I don’t know if you would eat a 100 grams of them, but I can’t imagine someone eating 100 grams of capers. So, I guess it is good that they have so much quercetin in them. You can still get some from a smaller amount.
I am sure there are a lot of people who eat a lot more than is on my list. The peppers alone. I know many people who love peppers. Anything on my list that you eat? Anything you might think of increasing consumption of? What about the full list?
Posted in Food, Fruit, Vegetables | Tagged: allergy relief, an apple a day, anti-inflammtory, antihistamine, black tea, broccoli, flavanoid, green smoothie, green tea, list of foods, Nia class, Nia students, onions, peppers, quercetin, supplement catalog | Leave a Comment »
Posted by terrepruitt on December 28, 2013
Oh my! You might have read my post about me getting to teach a Nia class in Santa Cruz. Santa Cruz, for those of you that might not be familiar, is a beach town in California. It is not very far from me, but I still don’t get over there often. The place where Nia is held over there is lovely. My student and I usually make a day of it when we go over the hill. The last time we went we stopped and had breakfast at a place serving daily toast. That started my fascination with what I call “Fancy Toast” – click here for the post on Fancy Toast. I have tried it with pears and I like it much better with persimmons, which is funny because that was a substitution on the part of the restaurant owner. But the persimmons have to be REALLY, REALLY, REALLY ripe. At the point where they are almost mushy and a little slippery to cut up. Since I eat the Fancy Toast all the time — because I just happened to have had a few persimmons — I thought I would look into the nutritional value of persimmons.
The ones that I have been using are the flat-ish kind. I hear they are the Asian persimmons. According to a document from the California Department of Public Health a medium (168g) persimmon has 118 calories, only 3 of which are from fat. With the following percentages of the government daily values:
Total Fat: 0g 0%
Saturated Fat: 0g 0%
Trans Fat: 0g
Cholesterol: 0mg 0%
Sodium: 2mg 0%
Total Carbohydrate: 31g 10%
Dietary Fiber: 6g 24%
Sugars: 21g
Protein: 1g
Vitamin A 55% / Vitamin C 21% / Calcium 1% / Iron 1%
Persimmons have a lot of sugar and relatively no protein. But a nice amount of fiber and a good amount of Vitamin C, but even better amount of Vitamin A.
Remember, also, that colorful fruit has carotenoids which provide the orange color in the fruits. And the carotenoids act as antioxidants in your body, meaning they attack harmful free radicals that damage tissues throughout your body.
Most of the recipes I saw called for persimmon puree which is a combination of cooking and blending. So I like the idea of putting them on my toast, I cut up the raw fruit and pile it on top, making it “fancy” or putting them raw into a salad. I actually have not tried them in a salad because I have used them all on my toast!
There are two varieties, the Hachiya and the Fuyu. The Hachiya is the taller of the two, with the Fuyu being more flat. The Hachiya is used more for baking whereas the Fuyu is the one that people eat raw. The document I mentioned states “The Fuyu was developed by breeding out the tannic acid from the Hachiya, making it more appealing to taste and easier to eat whole and raw.”
Have you tried making and eating the Fancy Toast? What else do people do with persimmons? Do you have a persimmon recipe?
Posted in Food, Fruit | Tagged: California beaches, California Department of Public Health, Fancy toast, fiber in fruit, Fuyu, Hachiya, Nia, Nia class, Nia in a beach town, Nia in Santa Cruz, Nia student, Nia Teacher, persimmons, Santa Cruz Nia, Santa Cruz restaurant, tannic acid, teach Nia | Leave a Comment »
Posted by terrepruitt on September 18, 2012
Figs are considered a fruit. Most fruit has a lot of sugar. As I had explained in my Fresh Figs So Unlike Fig Newtons posts, most of the recipes I found for figs were dessert recipes that actually had additional sugar in the recipe. I didn’t want to make a dessert, so I ended up making a salad. It was very good. But as usual after having eaten something I don’t know much about I get curious as to what type of nutrition it has. Sometimes I actually am curious BEFORE eating it and I take the time to look it up, but this time it was after the fact.
Figs are a good source of potassium and fiber.
According to Calorie Count Two large figs (2-1/2″ diameter) contain about 100 calories and roughly the following:
Total Fat – 0.4g
Cholesterol – 0mg
Sodium – 2mg
Total Carbohydrates – 24.6g
Dietary Fiber – 3g
Protein – 1g
According to an article in 1999 by Dr. Sheldon Margen and Dale A. Ogar:
Figs “have the highest fiber and mineral content of all common fruits, nuts or vegetables. They also have as much as 1,000 times more calcium than other common fruits and by weight they actually have more calcium than skim milk.
Figs are 80% higher in potassium than bananas, and are extremely easy to digest. They also have more iron than any other of the common fruits and are extremely high in magnesium. All of this for about 20 to 40 calories per fig.”
I had an idea I would make a salad when I bought the crumbled goat cheese. I know, not exciting, but it was really good!
When I went to make the salad I realized I didn’t know what to do with the figs. My husband said he peeled them and ate the inside. So I tried doing that, but when I peeled off the purple he said that I needed to peel off the white part too and only eat the inside. So I tried that and as I was doing it I decided that it was ridiculous and could not be right. Maybe opening them and eating the flesh works, but it does not work when trying to add them to a salad. Then I remembered all the pictures I saw having purple (to me it is purple) on them. So I Googled them again and figured out that they just need to be cut up the way they were and we could just eat the whole thing. Unfortunately I waited too long to use them and we ended up only able to eat about half. The other half had gotten moldy.
I just made a simple salad:
chopped up figs
lettuce
crumbled goat cheese
fig balsamic vinegar
olive oil
salt
pepper (for my husband)
I wish I would have taken pictures. It was nice. Simple and yummy. Just enough sweet, creamy, and savory.
I saw recipes that said to use feta but I thought the creaminess of the goat cheese would go better with the figs.
Did you know figs are often referred to as the “perfect” fruit?
Posted in "Recipes", Food, Fruit | Tagged: Calorie Count, dietary fiber, Fig Newtons, fig salad, Fresh Fig Nutrition, goat cheese, perfect fruit, Potassium | Leave a Comment »
Posted by terrepruitt on June 19, 2012
In my last post I shared that I finally went ahead and ordered delivery of organic produce. I have always thought about doing it but had decided against it, allowing myself to stick to buying, preparing, and eating the same vegetables over and over. I was excited to see via an internet search a farm (Capay) I am familiar with actually delivers. The farm offers a variety of types of boxes, sizes, and frequency of delivery. I decided to go with the small mix to be delivered every other week. I was sooooo excited to get the first delivery. Look at all the beautiful produce that came in our first box:
1 avocado, 2 pluots, 1/2 lb of cherries, 1/2 lb. of sweet peppers, 1 lb of baby bok choy, bunch of carrots, 1 lb of zucchini, 1 bunch of lettuce, and 1/4 lb of garlic
My poor hubby never even saw the cherries. 🙂 They were gone immediately after I took the picture. The night we received the box I made a salad and I don’t know if it is just because I KNOW everything was organic, but it was the best salad I have had in a long time. I used the garlic in that night’s dinner too and I really think it is stronger than the store garlic I have been buying. I haven’t tried the peppers yet because I have some that I need to use up first. But I have to say, so far I am loving this. Well, I can see me wanting to have delivery every week. I was wondering if they would deliver a fruit box one week and the mixed the next?
While only the pluots were new to me I am sure I will get stuff in the future that is new. Pluots are later-generation hybrids between a plum parent and an apricot. Since you know I LOVE (love, love, love) baby bok choy you know I was excited about having some delivered in my first box. There is only one bunch left and that is only because the temperatures right now (weather-wise) make it too hot to turn on the stove and/or oven to actually cook.
I am happy that I decided to do this. I am looking forward to my future boxes. I hope they continue to be just as great as this first box. I hope to receive some items that will allow me to learn about new-to-me fruits and vegetables. I will learn WHAT it is and how to cook it and eat it. You know that as I get new stuff I will be sharing with you!
The week before the box gets delivered the farm posts a list of what will be in the box. On the site they also have links to recipes to help you with how to prepare it. I will be able to use the recipes they have or find something else.
I will probably end up preparing things the same way I always do. But that is ok at least we will be eating new veggies even if they are prepared that same ol’ way. 🙂
I had to look up pluot. Did you know what it is? Are you looking forward to this journey with me? Wanna learn some new things?
Posted in Food, Fruit, Vegetables | Tagged: Capay Farm, Farm Fresh to You, orgainic produce, orgainic vegetables, organic fruit | 6 Comments »
Posted by terrepruitt on June 16, 2012
A couple of weeks ago I decided to have home delivery of produce. I had to wait until I was home to get it. Remember that “stuff” I had posted about before? The stuff had me traveling out of town that is why I had to move my Nia classes for two weeks. I scheduled delivery for when I would be home AND I knew that I would have an empty/veggie-less fridge. I have often thought of having home deliver, but I just couldn’t justify it. I finally decided to do it with the following as justification:
1) I would have fresh organic produce.
In the grocery store I don’t always by the organic stuff because it is not what I want. I think I might be 40%/60%. With the organic fruit and veggies being delivered to me it will probably switch those numbers to 60%/40%. This will be better for us.
2) It would be delivered to my door.
I figured with gas prices as expensive as they are having something delivered to my door is very economical. If they are bringing produce to me, it is keeping me out of the store at least one time a week. Plus, when I am at the store I sometimes end up spending money on things we might not need to be eating. I run in to get veggies then I think, “Hmmm? What else do we ‘need’?” And most often we don’t “need” anything but the produce I went into buy.
3) I would get “stuck” with new things.
I am in the habit of buying the same vegetables over and over. I do the same thing with fruit. We have a farmers market fairly close to us, but they don’t have a lot of fruit. The one that is really nice is a bit further and we don’t always get to it. I have seen questions posted on FB about how to cook what was received in this week’s “box” so I thought that if I ordered produce I would end up with things new to me. I was thinking that I would get a better variety of veggies if I just took what they were selling. AND I would learn new stuff along the way. What do I do with some of the things they send? I am looking forward to finding out.
I did a search on the internet and “Farm Fresh To You” came up. It is always kind of a risk doing stuff like this because you just don’t know. But I was really happy when I saw a picture on the website that said, “Capay” because they are a farm that sells at one of the farmers markets I go to. AND they are one of the vendors I frequent because they are all organic. I like their produce. So I was happy that I was familiar with the main farm that delivers.
It is cool they way they do it too. I was talking to a friend who said that she just decided to do something similar, but with the farm she is working with you have to pick up your box and you subscribe for the whole summer. I think her subscription is more of what you might be familiar with called a Community Supported Agriculture (CSA). With the service I went through I just pay per box. I can start and stop anytime. There are different types and sizes too. They have all veggies, all fruit, all “no-cook”, mostly veggies, etc. It is pretty amazing – to me – what they offer. They deliver in areas on certain days and the day they deliver in our area works out PERFECT for me.
I know a lot of people who subscribe to a CSA. Do you? Don’t you think having produce delivered to you is helpful?
Posted in Food, Fruit, Vegetables | Tagged: Capay Farm, Community Supported Agriculture, CSA, Delivered Goodness, delivery service, economical, Farm Fresh To Me, Farmers Market, home delivery of produce, Nia, Nia Classes, organic produce, variety of veggies, Vegetables, www.farmfreshtoyou.com | 4 Comments »
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