Satsuma Tangerines have arrived, ready to satisfy your fresh, fall fruit cravings! These little guys are easy to eat out of hand since their red-orange peel is known as “zipper skin,” meaning it clings so loosely to its sweet flesh that it doesn’t take much to tear off! Satsuma Tangerines can withstand cold temperatures, therefore maturing early and arriving to your kitchen counter sooner!
Twice the size of their crab apple relatives, and even more delicious, Organic Crimson Gold Apples are here! They were developed by Albert Etter, specifically using crab apple parentage and what resulted was a nice lack of astringency. With a robust, sweet and crispy flesh, these apples are great to eat fresh, but even better when baked, poached turned into cider! While Organic Crimson Gold Apples also do well with savory pairings, you can’t beat its beautiful blend with brown sugar, caramel, cinnamon, maple syrup and nutmeg for that warm, sweet, fall flavor!
Behold the Sunchoke! Believe it or not, these knobby, potato-like tubers grow into beautiful sunflowers. What’s also beautiful, is the fact that we can consume these yummy root vegetables! Similar to potatoes, Sunchokes have thin skin and “eyes” that cover a crisp, ivory flesh that has a similar texture and nutty/sweet flavor to water chestnuts. You might also know them as Jerusalem Artichokes, even though they are unrelated to either Jerusalem or artichokes. High in fiber and potassium, Sunchokes make a great substitute for your favorite potato dishes. Serve them raw in salads, bake them like fries, mash them, or puree them into soups – sounds delicious to us!