Peaches from North and South Carolina and from Georgia are in stores. These tree-ripe peaches are picked directly into the basket that you see in our stores and rushed to us. Read tips for ripening them on our blog.
It’s stone fruit season! Plums, plumcots, nectarines, and more will be in stores. Plumcots are a magical, sweet cross between a plum and apricot. Both juicy and sweet, they are greater than the sum of their parts. And as one food writer put it so well, “anything peaches can do, nectarines can do better”. Nectarines are truly a fruit of the gods, juicy, sweet, and floral. Ours are coming from Deal Orchards in Taylorsville, NC.
Look for heirlooms, red slicers, cherry, grape, sungold, mixed cherry, and also “salad tomatoes” (quarts of small, multicolored, plum-sized tomatoes) from local farms like Cates Corner, Nourishing Acres, Red’s Quality Acre, Red Hawk Farm, Bluebird Meadows, and Maple Spring Gardens.
Local Summer Squash
With the onset of warm weather always comes an abundance of local summer squash and zucchini! Some of the most versatile veggies out there, these can be enjoyed sauteed or roasted with onions, marinated and grilled, cut unto raw zucchini “noodles,” or in more advanced endeavors like squash casserole or zucchini parmesan. Ours are local and either organic or pesticide free, and come from one of several different farms: Red’s Quality Acre, Nourishing Acres, or Cottle Organics.
Nothing refreshes like a cool, crisp, marinated cucumber salad! It’s a great alternative to the usual mayo-based picnic salads and a great way to use a pile of cucumbers. Ours come local and either organic or pesticide free from Four Leaf Farm, Red’s Quality Acre, or Nourishing Acres.
Ataulfo mangos are appearing in stores. These are the yellow mangos with the creamy flesh and thin pit. One of the sweetest varieties of mangos, the Ataulfo is great for eating fresh or blending with milk or yogurt to create smoothies, lassis, and parfaits. When fully ripe, their skin is deep golden yellow and they are soft to the touch like an avocado. Leave them on your counter to ripen. To cut, slice off the two “cheeks” on either side of the flat mango pit, cut a crisscross pattern into each “cheek” without cutting through the skin, and scoop the cubes with a spoon.