Summertime means fresh cherries! As we celebrate Cherry Fest here at Whole Foods Market, we checked in with our friends at Rainier Fruit Company to get the story behind this seasonal treat. While Rainier provides us with many of the fantastic cherries we sell, one of the favorite varieties is the Rainier cherry. Known for its golden color with pink or red blush, pure yellow flesh, and firm, fine texture they are considered by many to be THE best cherry!

Mark Zirkle’s family has been farming in Washington State since the late 1800’s, specializing in apples. About 25 years ago they began growing cherries, both dark sweet red and yellow Rainier varieties. The Rainier cherry is a cross between a Bing and a Van, developed at Washington State University. Nearly all cherry varieties are “self-unfruitful” — meaning they must cross-pollinate with other varieties in order to produce fruit. The Rainier was originally used as a pollination variety, but as growers and consumers alike fell in love with the delicious flavor and extraordinary sweetness, Rainier Fruit Company began planting orchards dedicated to Rainiers. This single variety focus is especially important for Rainier cherries because they require specialized attention, care and labor to cultivate the most perfect cherry, showcasing the unique flavor and color of this short-season variety.

The Rainier variety is extremely delicate and it takes much more care and handling to deliver a flavorful, beautiful cherry to our stores. For example, most of the Rainier orchards are completely netted to protect them from bird damage. As the fruit reaches maturity, the birds can smell the sugar and will completely devastate a crop leaving very little behind for growers to harvest. Also, a white liner is laid on the orchard floor between the rows of trees to reflect the sun up under the tree canopy, which helps in bringing on the beautiful red or pink blush to the cherry skin.

When the fruit is ready for harvest, Rainier cherries are handpicked, gently washed and then hand-packed into small bags for transport to our stores. Mark says the biggest challenge is the very short two-week window to harvest, pack and sell these little gems. His favorite way to enjoy cherries? Straight off the tree — which he does often since it’s the best indicator of when a particular orchard is ready to harvest!

What’s your favorite way to enjoy Rainier cherries? Get ‘em while you can!

Stock up and if you have more than you can eat, you can freeze mashed ripe avocados to have a supply on hand for impromptu guacamole or a delicious vegetarian filling for enchiladas. To prepare for freezing, peel and de-seed the avocados. Mash with a fork and add one teaspoon of lime or lemon juice per avocado and mix well.

Use a freeze-weight locking plastic bag and fill with the mashed avocado. Remove most of the air from the bag, leaving just a bit of room for expansion. Close and freeze. It’s helpful to mark the date on the bag as frozen mashed avocado needs to be used within five months. Thaw the frozen avocados in the refrigerator or place the bag in a bowl of cool water to accelerate thawing.

xx = Amount of savings varies by store

The best way to tell if an avocado is ready to eat is to gently squeeze the fruit in the palm of your hand. Ripe, ready-to-eat avocados will be firm yet will yield to gentle pressure. If you plan to serve avocados in a few days, stock up on hard, un-ripened fruit. To ripen avocados slowly, put them in the fruit bin of your refrigerator. They will be ready to eat in a couple of days and you can keep them for up to two weeks this way. For faster ripening, place avocados in a brown paper bag and set in your oven with only the oven light on. Once avocados are ripe, they may be refrigerated for up to two to three days.

xx = Amount of savings varies by store

One way to save more on avocados is to stock up when you find them on sale — like this Friday! And if you have more than you can eat, you can freeze mashed ripe avocados to have a supply on hand for impromptu guacamole or a delicious vegetarian filling for enchiladas. To prepare for freezing, peel and de-seed the avocados. Mash with a fork and add one teaspoon of lime or lemon juice per avocado and mix well.

Use a freeze-weight locking plastic bag and fill with the mashed avocado. Remove most of the air from the bag, leaving just a bit of room for expansion. Close and freeze. It’s helpful to mark the date on the bag as frozen mashed avocado needs to be used within five months. Thaw the frozen avocados in the refrigerator or place the bag in a bowl of cool water to accelerate thawing.

Here are a few more avocado recipes you might like to try:

• Blackened Jalapeno Avocado Dipping Sauce

• Kale, Carrot and Avocado Salad

• Avocado Mango Salsa

In addition to enjoying as a peel-and-eat snack, try some of these recipes to take advantage of Satsuma season and our one-day sale. They just might find their way to your holiday table!

XX = Amount of savings varies by store.

A wonderful appetizer or hors d’oeuvres for a holiday party, Two-Bite Shrimp Pancakes with Satsuma Relish are impressive and delicious.

One of our favorite winter salads, Celery Citrus Salad with Balsamic and Feta combines crunchy celery and delightful sweet, juicy citrus – a perfect recipe to show off Satsumas!

For a quick dessert that is perfect for the season, Panettone Parfaits are an easy layered treat with Satsumas delivering a burst of flavor in between toasted almonds, creamy vanilla yogurt and sweet, bready panettone.

Satsumas add a bright citrusy spark both in the dressing and in this fresh seasonal salad, Spinach Salad with Aduki Beans and Clementine Vinaigrette.

Enjoy the season with the season’s best!

Super sweet, juicy, seedless and easy to peel, the Satsuma is a variety of Mandarin orange and a cousin to the Clementine. Grown in the San Joaquin Valley, the Satsuma’s annual harvest begins in November and the season is, well, short and sweet, just lasting six to eight weeks.

Perfect for a peel-and-eat snack and to tuck into lunchboxes, this small-sized tangerine is just right for kids. In addition to being a deliciously sweet finish to a meal, it packs a citrusy burst of flavor in salads and savory dishes. Try some of these recipes to take advantage of Satsuma season and our one-day sale. They just might find their way to your holiday table!

XX = Amount of savings varies by store.

A wonderful appetizer or hors d’oeuvres for a holiday party, Two-Bite Shrimp Pancakes with Satsuma Relish are impressive and delicious.

One of our favorite winter salads, Celery Citrus Salad with Balsamic and Feta combines crunchy celery and delightful sweet, juicy citrus – a perfect recipe to show off Satsumas!

For a quick dessert that is perfect for the season, Panettone Parfaits are an easy layered treat with Satsumas delivering a burst of flavor in between toasted almonds, creamy vanilla yogurt and sweet, bready panettone.

Satsumas add a bright citrusy spark both in the dressing and in this fresh seasonal salad, Spinach Salad with Aduki Beans and Clementine Vinaigrette.

We’d like to introduce you to the dedicated growers who are producing the most delicious Satsumas found anywhere.

Kings Crown Produce

Terra Bella, California

For more than two decades, Randy Weldon and his team at King Crown Produce have grown outstanding citrus as well as table grapes and pistachios at their 1,200-acre farm located in the Terra Bella area of California’s fertile San Joaquin Valley. The superior quality of the King Crown Satsuma Mandarin, with its sweet taste and kid-friendly, easy-to-peel skin, is a source of pride and distinction for the farm. Weldon, who has more than 35 years in the agricultural business, focuses on maximum freshness and quality fruit that is mature before picking and packed to order. The Satsumas are hand washed and hand packed on the same day they are shipped, ensuring ultimate freshness and flavor.

Johnston Farms

Edison, California

In the shadow of the Tehachapi Mountains, Johnston Farms, a fourth-generation farming operation in the San Joaquin Valley of California, is dedicated to giving customers a taste experience that’s second to none – fruits that not only look good but provide a true flavor experience. Shortly after World War II, John C. Johnston founded Johnston Farms with potatoes as his primary crop. The first Satsuma Mandarins were planted in the early ‘70s and now the farm’s premium citrus is known worldwide for its high quality. The Johnstons attribute this to years of fine-tuning their growing and harvesting practices. Family members continue to work the farm and are dedicated to land stewardship through a commitment to soil management and irrigation practices that reserve water supplies.

So mark December 17th on your calendar and stock up on the season’s best!

Gladys, a worker from a Fair Trade certified farm that supplies our Whole Trade Guarantee roses, came to our headquarters in Austin, Texas last month. Our produce team from across the country had gathered for a meeting, and Gladys shared her story with us.

Gladys has worked at Agrocoex, one of our Whole Trade partner farms in Ecuador, for 17 years. She explained that at Agrocoex she is able to participate in decision making and feels comfortable to express herself and her opinions. Women make up about 60% of the workforce at the farm and are valued for their work. Gladys and her coworkers have all have received training in labor rights, project development, negotiation skills and management.

Through the farm’s programs, which are supported by Whole Trade purchases, she has received education for both herself and her 12-year-old son. In addition to taking classes at the farm’s computer lab, her son attends school courses sponsored by the farm, located where Gladys knows he is safe and the people are reliable. Her family received dental care that is affordable and close to their home. And Gladys has received a loan for home improvement and is working towards her dream of building her own home on the farm’s Fair Trade funded housing project.

Gladys told our group, “Agrocoex has given me a job where I feel respected as a woman, with fair wages and opportunities for me and my family.”

Thank you to Gladys, for sharing your story with us! And thank you to all of our shoppers who help support this program. Thanks to your purchases of Whole Trade flowers, there are hundreds of stories like this one from Gladys.

XX = Amount of savings and grower sources vary by stores. But you can bet it’s a heck of a deal regardless!

While the apple is an age-old autumn favorite, Honeycrisp is hot on the scene. A hybrid of Macoun and Honey Gold apples developed by the University of Minnesota, Honeycrisps have been on the market for less than a decade. Even so, they’ve gained serious accolades for their outstanding, sweet taste and explosively crisp and juicy texture. In fact, Wall Street Journal named the Honeycrisp “The New Apples of Farmers’ Eyes,” and the Boston Globe touts it as a “…everyone’s new favorite.”

But don’t be fooled, the Honeycrisp is not just for snacking out-of-hand. This apple is perfect for slow roasting, dumpling baking, cider brewing, caramel dipping and more. Test Honeycrisps in your favorite apple dish or feel free to experiment with one of these fun and easy recipes:

• Apple & Cheddar Whole Wheat Quesadillas
• Curried Apple Chutney
• Raw Apple Crisp
• Apple Sandwiches w/Granola & Peanut Butter
• Apple Pilaf

Honeycrisp are grown commercially across the country and are typically available from September through January. The list of organic honeycrisp growers that we love is a long one, but here is one of the many we want to thank. Thank you, Mark Zirkle and Rainer Fruit Company, for this fantastic organic apple!

The Zirkle family has been farming in Selah, WA since the late 1800’s. The Rainer Fruit Company was founded in 1974 by Bill Zirkle, and now, still family owned and operated, it is run by his son Mark. Rainier Fruit Company has grown into one of the largest shippers of Northwest fruit, with farms producing apples, cherries and pears. The Selah ranches encompass several different microclimates, where each variety and commodity is planted in the micro-climate best suited to its needs, and in order to provide the most flavorful eating experience.

So, hit the stores this Friday, October 29th — one day only — and stock up on organic Honeycrisps for $1.49 per pound. Got a favorite way to enjoy Honeycrisp apples? We’d love to hear it.

• Butternut Squash and Kale Salad
• Classic Butternut Squash Soup
• Butternut Squash with Wilted Spinach and Blue Cheese

Butternut squash is available domestically most of the year and grown all over the country, but fall is a peak time to enjoy it. (Check with your local store, there is a good chance you will find locally grown squash!)

When shopping, look for squash that are firm, heavy for their size, and that have hard, tough skin. Winter squash can be stored at room temperature in a cool, dry place for a month or more, so don’t be shy about stocking up while it is at its best!

The variety of growing regions makes the list of organic butternut growers that we love a long one; but here is one of the many that we want to thank! Thank you, Justin Trussoni and Organic Valley for supplying our stores in the Midwest with tasty organic squash!

At 24, Justin Trussoni is one of a growing number of second-generation organic farmers who are taking on the project of growing the world’s food with enthusiasm and energy. Justin started out on three-and-a-half acres which he leases from his father. “I didn’t know anything about it then,” he chuckles. He asked a number of other farmers for advice. In the Organic Valley farmers’ co-op, collaboration and information sharing is valued, so Justin had good support from the start (a fact that helps explain why young farmers like Justin succeed). Eventually, through trial and error, he developed his own system that’s a hybrid of what he learned from others and in the field.

He uses a method that minimizes the number of tractor passes he must take across the field, which not only saves labor but precious fossil fuel. He plants and cultivates his crop during the season, then instead of ripening his squash on the ground, he cures the squash on flat-bed trailers in the sun, which results in a cleaner and more consistent harvest.

Justin’s convinced that the problem of world hunger has a solution in the simple, sustainable farm practices that he’s developed on this small parcel of land in southwestern Wisconsin. Unlike the expensive, large-scale and soil-depleting farm methods that were developed since the 1960s, science-based organic farming is adaptable to virtually any environment or crop. Young farmers like Justin are single-handedly overturning the myths about large-scale agriculture. By building balanced, healthy soils and caring for the biological systems that produce wholesome, nourishing crops, they’re proving that small-scale, organic farming—combined with smart, collaborative distribution methods—can feed the planet.

“It’s such a good feeling to walk out into the field at maturity and realize how much food you’re providing,” he says. “I can produce 40 tons of squash. That’s a lot of food for the world.”

Thanks, Justin! Got a favorite way to prepare butternut squash? We’d love to hear it!

Grown domestically in California, Washington State and locally in many regions, organic Bartlett pears are available domestically from August through December. Bartlett pears turn from a bright green to mild yellow and yield to gentle pressure as they ripen. They are perfect for eating out of hand or cooking; here are a few recipes that we think are perfect for the season!

• Whole Wheat German Pancake with Pears
• Baked Chicken with Spinach, Pears and Blue Cheese
• Cinnamon Pear Compote

And while we have a long list of organic growers that we love, here is one of the many who we want to thank as we enjoy this delicious fruit. Thank you, Dick Smithson, for the tasty organic pears!

Dick Smithson has been growing fruit in the Peshastin area of Washington his whole life. Twelve years ago he decided to take his commitment to the environment to the next level, and he now grows 36 acres of organic D’Anjou, Bartlett and Comice pears. Dick’s favorite variety of pear to grow is the Bartlett, but he also enjoys the challenge of growing the unique Comice pear too. You see, like most growers, Dick enjoys the challenge of working with Mother Nature to grow unique and healthy fruit. Dick Smithson’s fruit is packed in the Blue Bird label, represented by Domex Superfresh Growers.

Got a favorite pear recipe? We’d love to hear about it.