was successfully added to your cart.

The Best Eating Peaches and Why Uncle Vern Loves Microbes

Uncle Vern’s weekly farm-fueled musings, reposted here on the Abundant Harvest Kitchen Blog

Fresh Facts from 6/08/2013

Should be some really good white and yellow peaches in your box this week. The whites are Ivory Princess—one of the best tasting of the year in my opinion—and the yellows are Country Sweet. Country Sweet you’ll notice tastes sweeter than it really is. That’s because the acid was bred out of it. We call these “sub-acid” varieties and there’re quite a few of them now; both white and yellow peaches, as well as nectarines.
Now that you got the Uncle Vern lowdown on stone fruit, you can be aware of what you’re experiencing each week, not to mention wowing your friends with your depth of fruit sophistication. I personally like the traditional varieties. The aroma of traditional fresh ripening peaches and their complexity of flavors that change with the ripening process are what make summer fruit so stuck in the happy part of our brains.

An additional important bit of info for the jammers, freezers, and bakers in the audience: the sub-acid varieties will give you texture, but not the flavor you’re looking for, so enjoy eating these wonderful new varieties fresh, and watch for the traditional varieties to give you the kitchen magic your effort deserves. Zee Lady in early July will be the one you can order in quantity that’s guaranteed to deliver summer’s happiness however you choose to preserve, bake, or freeze ’em.
Okay, why AHO from the environment’s perspective: Last week was all the packaging we’re keeping out of the landfill. This week, I wanted to talk about the unseen world of microorganisms when—as if on cue—Michael Pollan writes this huge front page New York Times article called “Some of My Best Friends Are Germs.” Go Google it from 5-19-13. You’ll need fifteen minutes to read the whole thing, but it’s really interesting; here’s the Reader’s Digest version.

Each of our bodies house 100 trillion microbes; that’s ten times more than the cells in our body. What we eat is nourishing these microbes which in turn nourish us. Our health, appearance, energy, etc. is dependent on these microbes; something I’ve concluded and written about for lo these many years, just from feet in the furrow observation of the inter-relation of life.

We’ve known for a few years for instance that we can take the gut microbes from a skinny mouse and put ’em in a fat mouse and he’ll become skinny and vice-versa.
Now here’s my prediction of where all of this is going to lead Michael as he leads American food thought.

The microbes we eat are dependent on how they’re produced. Biological farming is all about the microbes; from the soil, to the produce, to your fork. Organic is just a bunch of paperwork that codifies biological versus chemical production. A biological mindset is really what separates an organic from a conventional farmer, an organic from a conventional consumer, and healthy from not so healthy microbial activity in our bodies.

Here’s another prediction from your crazy uncle. Just as Rachel Carson’s Silent Spring brought to light the ill-effects of trying to kill every bug and weed on our environment, the book Michael doesn’t know he’s gonna write yet will bring to light the ill effects trying to kill every germ has on our health.

The biggest why of AHO is getting the precious biology that exists in our soil into your family as quickly, economically and tastefully as we can EAT HEALTHY!!!

See the full Fresh Facts Newsletter for 6/08/13 on our website

Author AHO Kitchen Team

More posts by AHO Kitchen Team

Leave a Reply