WOW! We’re elated at the response to the Urban Acres Groupon! Huge WELCOME to all our new members!
We’ve probably developed carpal tunnel, but we’re working hard to get all new members processed in the next few days.
If you purchased a Groupon, don’t forget to redeem it HERE. Once you redeem your Groupon, we’ll email you ASAP to confirm your first produce pickup. Thanks so much for your patience! 
We thought it’d be fun to introduce you to a wonderful fall fruit – the persimmon! Persimmons are available September through December, with a peak during November.
Storage and handling: If not fully ripe, keep persimmons at room temperature until ripe. You can ripen them at room temperature in a paper bag with an apple or banana if you’d like. Then eat them right away or refrigerate. The key is to make sure the persimmons ripen well, or else they will taste very bitter. Be sure to eat the fruit as soon as possible because overripe persimmons quickly turn to a mushy texture.
Preparation: Wash gently, then cut in half. Cut out the core and discard the seeds. To make pulp, scoop out the flesh with a spoon, discard skins, and purée pulp or mash with a fork. Pulp freezes well.
Serving suggestions: Dice or slice firm-ripe persimmons and add to fruit or vegetable salads. A soft-ripe persimmon is like a thin skin full of thick jelly. Use in smoothies or make a pudding. Substitute persimmon pulp for zucchini in quick breads or cookies.
Or try this simple salad…
Makes 6 servings
Ingredients:
1 Tbsp walnut pieces, toasted
2 Tbsp fresh-squeezed orange juice
1 Tbsp sherry vinegar
1 Tbsp olive oil
3 sweet variety apples, rinsed, cored, and thinly sliced lengthwise
3 firm-ripe persimmons, rinsed, stemmed, and thinly sliced lengthwise
Directions:
In a bowl, combine orange juice, vinegar, and olive oil. Add apples, persimmons, and toasted walnuts and mix to coat.
Our Urban Acres sort team is hard at work at this very moment, putting together all the bins of co-op style produce for tomorrow’s deliveries! Hope you like GREEN because this fall share happens to be very full of it!
Some of the green items included in the October 8th share…
Angi shows the difference between chard (left) and collards (right). Chard has a white stalk.
Nicole sorts a softball-sized Reed avocado
Kael sorts Texas purple hull peas
Lots 'o green!
Tommy stacking bins
Assembly line
Some cantaloupe from Jensen Farms in Colorado was recently recalled because of a potential listeria outbreak. The cantaloupe we sell (in the produce shares and our store) is organic cantaloupe from Del Bosque Farms in California and is not included in the recall. If you have any other questions, please contact us.
Several people have asked about this item in the co-op style produce shares this weekend…in case you were wondering, they’re collard greens!
You might think of collards as straight out of a southern potluck buffet table. But there are plenty of ways to cook these tasty winter greens. Check out these collard greens cooking tips.
