- 1 very ripe Summeripe Nectarine, sliced
- 2 oz Gin
- 2 oz Thyme infused simple syrup
- 1 oz fresh lime juice
- 2 Thyme sprigs for garnish
- Splash of sparkling water
- Splash of St. Germain
- Handful of ice for shaker
- Combine Summeripe Nectarine slices, Thyme infused simple syrup, and lime juice into a shaker and muddle
- Add gin & handful of ice cubes into shaker and shake vigorously
- Strain and pour liquid into a martini glass
- Add a splash of sparkling water and St. Germain
- Garnish with a Summeripe Nectarine Slice & a fresh Thyme Sprig and enjoy responsibly!
- 2 cups sugar
- 2 cups water
- Handful of Fresh Thyme Sprigs
- In a small sauce pan, dissolve sugar into water over low heat, stirring occasionally
- Once sugar is completely dissolved, remove from heat and add handful of fresh thyme sprigs
- Place liquid into a jar with a lid and cool in the refrigerator for at least 2-3 hours, cooling overnight is best
- Strain and toss the thyme
- The thyme infused simple syrup can be stored in a jar with a lid for 1-2 months in the refrigerator
- 1 Summeripe Yellow Peaches, sliced
- 1 Summeripe Yellow Nectarines, sliced
- 12 slices thinly sliced prosciutto, cut in half lengthwise*
- 1/3 cup dark balsamic vinegar (See Notes)
- 2 tablespoons olive oil
- 1 package wooden skewer sticks
- Pre-heat grill to medium-high or 350 degrees
- While reducing the balsamic vinegar, slice 1 Summeripe Peach, 1 Summeripe Nectarine, and prosciutto
- Wrap 1 piece of prosciutto around 1 slice of fruit and skewer 3-4 prosciutto wrapped fruit slices onto the wooden skewers, 4-6 slices per skewer
- Brush a light layer of olive oil onto the prosciutto wrapped fruit slices
- Place skewers onto grill for 7-10 minutes or until black grill lines are visible
- Flip skewers over and repeat step 6
- Remove from heat and drizzle with reduced balsamic vinegar and enjoy!!
- In a saucepan, cook balsamic vinegar over low heat for 20-25 minutes or until reduced to 2 tablespoons, stirring occasionally. Be careful not to let the balsamic over reduce and burn. Store reduced balsamic vinegar in a bottle or jar for up to 6 months.
- *Have enough prosciutto slices to wrap around each fruit slice. We had 12 slices for each piece of fruit, giving us a total of 24 fruit slices. We cut 12 full slices of prosciutto in half lengthwise, giving us 24 total strips of prosciutto.
- Serve with the Summeripe Peach Prohibition for the ultimate summertime BBQ appetizer!
- 2 very ripe Summeripe Peaches, pitted & sliced
- 4 oz Bourbon (We used Maker's Mark)
- 2 oz Lime Juice
- 2 Tablespoons Basil leaves, chopped
- 2 Teaspoons Sugar
- Handful of ice or shaking, few cubes for drinks
- Splash of Bitters
- Combine Summeripe Peach slices, basil, lime juice, bourbon, sugar into a shaker and muddle, add in ice cubes and shake, shake, shake!
- Strain into a glass with one-two ice cubes. Optional: We like to strain the liquid through a medium mesh strainer to capture any left over lime or Summeripe Peach pulp.
- Garnish with a Summeripe Peach slice and enjoy responsibly!
- Make the Summeripe "Peach Prohibition" family friendly by removing the bourbon and adding sparkling water after shaking
- 2 Summeripe Peaches, sliced & frozen
- 1 Banana, frozen
- 1 cup Pomegranate Juice (may substitute Apple or Orange juice)
- 1/2 cup Plain Greek Yogurt
- Dollop of Honey (optional)
- Combine plain greek yogurt, frozen Summeripe Peaches, frozen banana, pomegranate juice, and honey (optional) into a blender (1 cup of crushed ice may be used in lieu of frozen fruit. Note that the texture will not be as smooth)
- Blend until smooth
- Serve immediately and enjoy!
- Here at Summeripe, we love using frozen fruit to make our smoothies smooth & creamy. To freeze Summeripe Peaches, slice peaches (as many as you wish to freeze) onto a baking sheet lined with wax or parchment paper. Be careful to place peaches apart from each other, if the peaches are touching they will stick together and will be difficult to break apart. Place sheet into freezer and freeze for 8-12 hours. Store leftover peaches in plastic freezer bags in the freezer. May be stored in the freezer for 2-3 months.
- Summeripe Yellow Peaches
- Olive Oil
- Pre-heat grill to medium-high or 350 degrees
- Slice Summeripe peaches in half and remove pit
- Lightly brush or drizzle the cut surfaces with olive oil to prevent the Summeripe peaches from sticking to grill
- Place Summeripe peaches halves directly onto heat, flesh side down
- Grill until grill lines are visible and the Summeripe peaches are fork-tender, about 4-7 minutes
- Serve alongside ice cream for a great summer time dessert
- 2 very ripe Summeripe Peaches, skinned and sliced
- 1/4 c Sun Dried Tomato Ketchup
- 5 Garlic Cloves, pressed or minced
- 2 tablespoons Apple Cider Vinegar
- 2 tablespoons Molasses
- 2 tablespoon Honey
- 2 teaspoons Kosher Salt
- 1 teaspoon Cracked Pepper
- Dash of crushed Red Peppers
- Splash of Baklouti Green Chili Pepper Infused Olive Oil (may substitute one small minced Serrano chili pepper and one tablespoon olive oil)
- Slice Summeripe Peaches over blender to capture all of the peach juice
- Place all ingredients into a blender.
- Blend until smooth.
- Baste Peach BBQ sauce onto chicken seasoned with salt and pepper during the final stages of grilling. Place cooked chicken onto a platter and brush with remaining Summeripe Peach BBQ sauce Enjoy!!
- 2 Summeripe Yellow Nectarines, skinned, pitted, and thinly sliced (may substitute Summeripe Peaches)
- 3 ounces (8-10 slices) thinly sliced prosciutto, cut into strips
- 1/3 cup dark balsamic vinegar
- 4 tablespoons spreadable goat cheese
- 2 heaping handfuls of fresh basil, torn
- 2 tablespoons olive oil
- 1-8.8 ounce package of flatbread/2 per package
- Sea salt or Kosher salt to taste
- In a saucepan, cook balsamic vinegar over low heat for 20-25 minutes or until reduced to 2 tablespoons, stirring occasionally. Be careful not to let the balsamic over reduce and burn
- Preheat oven to 450° F
- Heat 1 tablespoon olive oil into a skillet, lightly brown both sides of the flatbread
- Spread goat cheese onto one side of the flatbread
- Layer basil, prosciutto, and Summeripe Nectarines slices on the flatbread, adding salt to taste
- Bake in oven in for 10 minutes or until flatbread edges are brown and crisp
- Drizzle reduced balsamic vinegar onto the flatbreads and enjoy!
- Here at Summeripe we love to grill our Summeripe Nectarine & Prosciutto Flatbread! To grill the flatbread, heat grill to medium to medium-high and lightly brown both sides of the flatbread before adding the toppings. After toppings are added, grill the flatbread for 10-12 minutes or until edges are brown and crisp. Drizzle with reduced balsamic vinegar and enjoy!
- 1 cup Summeripe® nectarine (pitted, chopped)
- 1 cup pineapple (cored, chopped)
- 2 cups strawberries (chopped)
- 1 Tbsp.agave nectar
- 1 tsp. lemon juice
- 1. Preheat oven to 170°F.
- 2. Blend strawberries, pineapple, peaches, agave nectar and lemon juice in blender until smooth.
- 3. Spread mixture evenly, 1/8 inch thick, onto parchment-lined baking sheet, and bake 6-8 hours, or until mixture is completely solid and slightly sticky.
- 4. Remove from oven and let cool. Cut into 8 rows and roll up.
- Suggested Sides: ½ cup baby cut carrots & 1 tsp. Maries® Lite Creamy Ranch dressing
- 4 whole wheat tortillas
- 1⁄4 cup nut butter
- 1⁄2 cup pineapple (chopped)
- 1 cup Well-Pict®strawberries (sliced)
- 1 Summeripe®nectarine (pitted, sliced)
- 1⁄2 cup grapes (sliced)
- 1 cup granola
- 4 tsp. honey (or to taste)
- 1. Preheat oven to 350°F.
- 2. Place tortillas on baking sheet and warm in oven for 5 minutes. Remove from oven.
- 3. Spread nut butter on each tortilla and top with pineapple, strawberries, nectarine, grapes and granola. Drizzle with honey, if desired.
- 4. Roll up and cut in half.
- Serve with Roasted Potatoes & a glass of water
During our three part series on the California Water Crisis we have explored California’s water infrastructure history, sources, storage and some of the problems we are facing in the Central Valley. In our third installment we explore some of the solutions, actions, and steps we are taking to mitigate the effects of drought and how our farmers are preparing for the upcoming summer season.
As explained in our previous water problem issue, current regulations & legislations have drastically reduced the amount of water sent to the Central Valley. Over 3.8 million-acre feet of water from the Central Valley Project and the State Water Project has been re-prioritized away from cities & farms for environmental projects and environmental regulatory requirements. Since 1992, farmers have been receiving on average 35% of the water that they were originally allocated. This year our farmers have been told to expect 0% of the water originally allocate to them from the projects. It is not just our farmers that are feeling the negative effects of the current water allocation. Famers in rural areas and smaller communities all over the state are in direct competition with the urban population that has an overwhelming advantage when it comes to votes.
Agriculture is a $44.7 billion dollar industry in California, providing the world with over 400 different commodities throughout the year. The current water allocation regulations, environmental regulation requirements order for California, especially the Central Valley, need to be reexamined to provide flexibility in environmental regulations. Protecting our natural ecosystem is extremely important but there should be some flexibility in the regulation that’s required for the environment, especially when are in such a state of drought.
In 2009, California adopted the California Water Action Plan through the passage of the Senate Bill 7×7. Once of the plan’s short-term goals is to reduce urban per capita water usage by at least 10% before December 31, 2015. The plans long-terms goal will require California to reduce per capita water usage by 20% before December 31, 2020. To achieve these short and long-term goals, the Water Conservation Act promotes expanding the development of sustainable water supplies, agricultural water management plans, and efficient water management practices for agricultural water suppliers.Cities all over California are making water conservation a priority for community members and visitors. A great example of this is in a small town called Cambria on the Central Coast. Cambrians are using only recycled water for their gardens, restaurants will only serve water if requested, and public restrooms have been replaced with port-a-potties.
Investments in Infrastructure
California’s water infrastructure is working hard to provide our communities and farms with precious water. With the last major water project being completed in the 1970’s, the infrastructure is beginning to show its age. Investments in our statewide water system need to match the current state of California’s agricultural demands and growing population.
|Water Infrastructure||Constructed||CA Population at Construction|
|Central Valley Project||1930’s||5.7 million|
|State Water Project||1960’s||15.7 million|
|All American Canal||1930’s||5.7 million|
|Colorado River Aqueduct||1941||6.9 million|
|Los Angeles Aqueduct||1913||2.4 million|
|Mokelumne Aqueduct||1929||5.7 million|
|San Francisco Hetch Hetchy Project||1923||3.4 million|
At the time of the last official consensus in 2010, California’s population was approximately 37.3 million people and could easily exceed 40 million by the 2020 consensus. Our water infrastructure (pipe systems and other hardware) desperately needs to be updated in order to meet the ever-growing demand.
The 2014 Water Bond, if passed in November 2014, could provide an $11.4 billion dollar general obligation bond to fund programs and projects to address California’s water supply issues. The bond would help to fund large-scale investments in infrastructure (water storage capacity, recycling facilities, levee improvements, flood control facilities, and water treatment plants) to help improve water supply reliability in dry times and help to store a greater amount of water when it is available. The bond will also provide funding for ecosystem restoration and habitat improvements.
Forest Fire Preparation & Prevention
Hot temperatures and dry conditions also increase the likelihood of forest fires here in the California. CAL FIRE is preparing for this summer by hiring hundreds of additional seasonal firefighters to be station all throughout the state. By taking steps to prevent wildfires and being prepared to respond quickly, our firefighters will be able to conserve our already scarce water resources. Just like smoky the bear told you, only you can prevent forest fires! For more information on how you can prevent & prepare to wild fires, visit ReadyForWildfire.org.
Summeripe Farmers: Preparing for Summer 2014
Our farmers have generation of experience and knowledge behind them. This knowledge and experience has given them the ability to adapt to tough situations and make the most of out of a limited supply of resources. Adapting to a limited water supply means figuring out how to efficiently use and conserve water. Jeff Bortolussi, a Summeripe farmer, said “Water conservation is foremost in our minds. Water used to not be a thought for us, but now it’s a very serious situation”.
Our farmers are taking advantage of technology to help them conserve water and use what water they do have as efficiently as possible. They are using instruments like Irrometers Tensiometers to figure out what will be the most effective use of water. Irrometers Tensiometers directly measure the amount of water in any given amount of soil and the physical force that is actually holding water in the soil.
The situation that California is in is terrible without question but we are actually pretty lucky here in the Reedley area. We have a few important factors that are working for us, not against us. We are allowed to drill new wells to reach water tables in the ground. Some farmers on the West side of the Central Valley are not allowed to drill for new wells. We are also extremely fortunate here on the East side that the Kings River feeds our water tables with good quality water. Our water tables are also relatively shallow, meaning that it is a not as expensive for our farmers to drill wells and pump the water out. Good quality water at shallow levels is great because ground water is currently the only source of water for our farmers.
Our landscape is also another positive factor for our farmers. The flat landscape allows our farmers to choose the most efficient irrigation method. They will often choose to use a drip irrigation system or use a technique called “flood” irrigation. Flood irrigation not only provides the trees with water it also provides an opportunity for the water tables to be replenished with the excess water the trees did not need. Drip irrigation uses drip lines to provide their trees with the exact amount of water needed. Drip is great for conservation because the trees get exactly what they need, but you can never use surface water (which takes from the water table) and it doesn’t replenish it like flood does.
What can you do?
There are many ways you can help California conserve water, click on the following links for ideas: