Drew and Alex from our HMC Farms grape team recently took a trip to Murcia, Spain, to visit the Sheehan Genetics grape breeding facility. The trip enabled Drew and Alex to explore the new varieties in development at Sheehan, some of which will soon arrive to the United States to be planted. We continuously search for new varieties with the best flavor and eating quality, which also fit into certain time frames during our grape harvest season. The trip was very informative, and we are excited for what the future will bring!
Harvest remains ongoing for HMC Farms peaches, plums, nectarines, and table grapes. Krissy and Scarlet Royal red seedless table grapes are in harvest, with Timco harvesting soon. Ivory green seedless table grapes are in harvest, with Great Green harvesting soon. The forecast shows peak temperatures mostly in the high 90s, with overnight lows in the mid 60s.
Scarlet Royal grapes are now in harvest. This mid-season red seedless table grape is oval in shape, with a sweet flavor and firm texture. Contact your HMC Farms salesperson for more information on pack styles and availability.
Harvest remains ongoing for HMC Farms peaches, plums, nectarines, and table grapes. We’ve got about a month and a half left of stone fruit harvest, with grapes in harvest until Christmas. The red seedless table grape varieties currently in harvest are Krissy and Scarlet Royal. The green seedless table grape varieties currently in harvest are Ivory and Great Green. The forecast shows more highs above 100° to finish this week and begin the next. At this point, we’ve had 11 days of highs reaching 100° or hotter this month.
There’s something wonderful about combining sweet and spicy foods. We love peach salsa because it is not only fantastic on chips, but as a topping for chicken, fish, and a number of other dishes. Our recipe for peach salsa can be made with HMC Farms yellow or white peaches, depending on your personal preference. This recipe is also great made with HMC Farms nectarines in place of peaches.
What you’ll need for 4 cups of salsa:
- 3 medium HMC Farms peaches, chopped
- ½ medium red onion, minced
- ½ a large red bell pepper (or 1 mini red bell pepper), diced
- 2-3 jalapeños, diced
- Small bunch of cilantro, chopped
- Juice of 1 lime
- Salt and pepper
Steps to peachy salsa goodness:
- Start by chopping the peaches. Removing the peach skin is optional, but not necessary.
Tip: Many of our HMC Farms peaches are clingstone varieties. We’ve found that the easiest way to create pretty slices of fruit is to place the fruit on a cutting board with the stem side down and slice straight down on each side around the pit.
- Mince the red onion, dice the jalapeños and bell pepper, and chop the cilantro.
Tip: For spicy salsa, use the whole jalapeño (minus the stem). For mild or medium salsa, remove the seeds and veins before dicing the jalapeños).
- Combine all cut ingredients in a bowl. Add lime juice, salt and pepper. Stir gently and let sit, preferably for about an hour, in order to let the flavors combine.
Show us your salsa! Tag HMC Farms in your peach salsa photos on Instagram (@hmcfarms) and Facebook (@HMCfarmsKingsburg).
HMC Farms has a strong relationship with the California Association of Food Banks and the Farm to Family program. Each year, we donate hundreds of thousands of pounds of fruit to help feed hungry families in our state. In 2018, HMC Farms donated more than 500,000 pounds of fruit to the Farm to Family program.
Harvest remains ongoing for HMC Farms peaches, plums, nectarines, Flame red seedless table grapes and Ivory green seedless table grapes. Krissy red seedless table grapes are now in harvest as well. Our peach and nectarine harvest season is about 2/3 complete at this point. The forecast shows highs of 105° or higher for the next few days before dropping into the mid to high 90s.
Peaches make a great addition to baked goods from breakfast to dessert. One of our go-to breakfast recipes at HMC Farms is for peach oat muffins. These muffins are a great way to incorporate HMC Farms peaches into your breakfast, and they’re easy to make. This recipe makes about 10 muffins, so you won’t have to recruit a soccer team to help you eat them. You may have watched Lori Taylor from The Produce Moms demonstrate our recipe on the Indy Style morning show. If not, you can watch the segment here.
What you’ll need:
- 2 medium HMC Farms peaches
- 1 cup Greek yogurt
- 1 large egg
- 1 stick unsalted butter melted and cooled
- 1 cup quick oats
- 1 cup all-purpose flour
- ½ cup of light brown sugar, packed (dark brown sugar will also work)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1½ teaspoons cinnamon
- 2 tablespoons granulated sugar
Steps to homemade muffin deliciousness:
- Preheat the oven to 400° and either line a muffin pan with paper liners, or lightly grease the muffin wells.
- Chop the HMC Farms peaches into small to medium chunks. There is no need to peel the peaches unless you prefer to do so.
Tip: Chop peaches in the summer and freeze them to use in muffins during the fall and winter months.
- Combine all dry ingredients except for the cinnamon and sugar in a large bowl (oats, flour, brown sugar, baking powder, and salt).
- In another bowl, beat the egg and then whisk in the Greek yogurt and butter. Add this mixture to the dry ingredients and stir with a spatula until combined well.
- Gently mix the chopped peaches into the dough.
- Scoop batter into the muffin pan, leaving 2 wells empty. These will not rise much, so fill them up to about the size you’d like them to be once they’re baked.
- Combine cinnamon and sugar, and sprinkle over the top, using as much or as little as you’d like.
Tip: for a fun twist, fill the wells halfway, add some of the cinnamon & sugar mixture, and top with more batter.
- Bake for 20-26 minutes, checking every few minutes. The muffins are finished when a toothpick inserted into the middle comes out clean.
- Remove from the oven and place on a cooling rack until ready to serve!
Recipes to Celebrate Summer Fruit
Ivory green seedless table grapes are now being harvested! This marks the beginning of our green table grape season at HMC Farms. Ivory grapes boast large berries with crisp texture and a sweet flavor.
Harvest remains ongoing for HMC Farms peaches, plums, nectarines, and Flame red seedless table grapes. The weather in the coming days should include a bit of relief from the persistent heat, with peak temperatures in the mid to low 90s for most of the forecast. Overnight lows are settling back in the target range for fruit color and sugar development in our orchards and vineyards.
We are just coming off of a jump from temperatures in the 90s to a ten day stretch of temperatures reaching highs over 100 degrees, at least half of which were 105° or beyond. The heat wave peaked on Sunday, as temperatures hit up to 110° in some places on our farms. Extended periods of high heat can have a significant impact on our crops, especially when overnight lows don’t dip down enough to give our trees and vines some relief. We typically like the overnight lows to be in the mid 60s or below during the summer to allow for color and sugar development. A heat wave like this slows our production, increases stress on trees and vines, and reduces our harvest to half days because it’s too hot for crews to harvest.
Harvest remains ongoing for HMC Farms peaches, plums, nectarines, and Flame red seedless table grapes. Ivory green seedless table grapes are on track to begin harvest soon. The forecast shows highs dipping slightly to the high 90s for a few days before popping back up into the 100s over the weekend for another five days.
HMC Farms employees and their families volunteered at the Central California Food Bank’s new distribution center in Fresno last week. The Central California Food Bank covers five different counties, and serves more than 280,000 people each month. While HMC Farms donates regularly to local food banks, it was nice for employees to get a more in-depth understanding of the functions of the food bank at this event. The volunteers joined forces to create 600 food boxes for distribution to hungry families, and even had the opportunity to see the McClarty Family Training Room, named for a donation made by the McClarty Family Foundation.
Harvest continues for HMC Farms peaches, plums, nectarines, and red table grapes. Ivory green seedless table grapes will begin harvest within the next week. The forecast shows a lot of hot and sunny days in the week ahead, with a sweltering ten day stretch of highs over 100°.
Flame red seedless grapes are now in harvest at HMC Farms. Flames are the first of our California table grape varieties to harvest. As you can see in the photo, our trellis system and ongoing maintenance—including pruning and tying vines—have come together to create clean and organized vineyard rows. The trellis raises the height of the grape bunches, further contributing to ease of harvest and also providing shaded protection from the sun.
Harvest continues for HMC Farms peaches, plums, and nectarines. Our red table grapes began harvest this week, as mentioned above, and our Ivory green seedless table grapes will begin harvest in about 10-14 days. The forecast shows a slight drop in heat, with peak temperatures ranging from the mid 90s to low 100s and overnight lows in the 60s.
HMC Farms recently hosted a group of college students from Cal Poly San Luis Obispo and Fresno State University who are participating in the Western Growers Careers in Ag program. The students mostly represent STEM majors (Science, Technology, Engineering, and Math), and visited HMC Farms to learn about different types of careers available to them at a vertically integrated farming business. In addition to an open discussion about potential careers and the future of agriculture, the students were able to visit our orchards and vineyards to get an up-close view of our farming activities.
Harvest remains ongoing for HMC Farms peaches, plums, and nectarines. Our early table grape varieties are on the cusp of harvest. The forecast shows hot and sunny days ahead, with highs in the 100s beginning Friday, and lasting until at least the middle of next week – the longest stretch of days 100° or higher we’ve had this year.