Cool down with this quick recipe to use up those almost to the end of the season 
!
Ingredients:
2 peaches, with seed and skin, removed
2 cups of quality vanilla ice cream
1/3 cup of whole milk
Thank you Frog Hollow Farms!
Hummingbird Container Re-Use
Since 2003, Hummingbird Wholesale has managed a successful container reuse program. Co-owner Charlie Tilt wanted to use an alternative system to recycling that would save more energy and be gentler on the environment.
When you shop our stores you will notice that we collect a deposit for Hummingbird products that are in jars. When you return the clean container to us you get your deposit back and we return them to Hummingbird to be sanitized and used again. Learn more about their program and the savings it is realizing for the company while helping reduce waste.
Happy Labor Day! We’re Open!
Berkeley Store: 8:30am-8:30pm
El Cerrito Store: 8:30am-8:30pm
The Annex: 8:30am-7:30pm
New Grocery Store Hours Beginning Monday, September 5, 2022
Beginning Labor Day, Monday, September 5, 2022 will be extending the hours our grocery stores are open.
New Hours
Berkeley Natural Grocery 8:30am – 8:30pm, seven days a week
El Cerrito Natural Grocery 8:30am – 8:30pm, seven days a week
The Annex will continue to operate 8:30am – 7:30pm, seven days a week
August 2022 Sales Flyer
Organic Celery
Season: Grown in California and available year-round.
Flavor: Celery has a mild and strong taste at the same time, giving it a bold flavor. It can remind you of raw or green onions in a way, with an earthy taste. It can also taste unpleasant to some people and has a plant-like taste much like lettuce and kale does.
Choosing & Storage: It’s a not good idea to keep celery at room temperature for more than a few hours at a time. If you want to avoid celery from going bad, you will need to use a storage bag and make sure it stays in the refrigerator less than five days. Don’t keep celery for too long since it will start to rot. The vegetable crisper is your safest bet, but it would be a good idea to use an airtight container as well. Celery (especially if cut) has a strong smell and may contaminate other foods, so be mindful.
How to use: Fresh – with peanut butter for snacking or finely chopped and added to potato salad, egg salad or tuna salad. Cooked in soups and stews. Juice and drink it fresh by itself or combine with other fruits or vegetables.
Nutrition: Celery is mainly made up of water, but it also provides dietary fiber. Beyond apigenin and luteolin, celery contains other plant compounds that have powerful antioxidant properties, selinene, limonene, kaempferol, p-coumaric acid. Celery also provides small amounts of vitamin K, folate, vitamin A, potassium, and vitamin C.
Organic Bananas
Season: They’re native to Southeast Asia but grown in several countries near the equator and are available year-round.
Flavor: Bananas have an interesting flavor transition during their ripening process. Unripe bananas which still contain the green peel have a bland flavor with apparent notes of grassiness. Furthermore, less ripe bananas contain higher levels of starch and therefore have a “starchier” taste. As they ripen a more distinctive fruity flavor develops accompanied melon, pineapple, candy and clove flavor notes. Yellow bananas have higher sugar concentrations and therefore taste sweeter. Finally, when the peel has become brown, the banana contains notes which are reminiscent of vanilla, honey and rum.
Choosing & Storage: Look for plump, firm, and brightly colored bananas. Occasional brown spots on the skin are normal. Avoid sunken, moist-looking dark areas, split skins or stems.
Bananas that require ripening should be left at room temperature, but away from heat or direct sun. To speed ripening, place them in a closed paper bag. Once ripe bananas can be held at room temperature for a day or two. Refrigerate to slow down ripening. Although the skins will turn dark, the fruits will remain edible. Keep refrigerated bananas for up to two weeks. Do not refrigerate unripe bananas because the exposure to cold interrupts their ripening cycle.
How to use: Eat them fresh! Bake them into “banana bread”. Use to thicken and sweeten smoothies. Dip in melted chocolate, roll in nuts and freeze for a sweet frozen treat.
Nutrition: Bananas are a healthy source of fiber, potassium, vitamin B6, vitamin C, and various antioxidants and phytonutrients. Vitamin C, Riboflavin, Folate, Niacin, Copper, Potassium, Magnesium.
Organic Red Watermelon
Season: July & August are the height of watermelon season in California. Watermelons are native to Africa.
Flavor: A watermelon is a large fruit that is green and striped on the outside and red and juicy on the inside. It is a very sweet, fresh, green and fruity taste with cucumber notes. It has a soft, crisp flesh.
Choosing & Storage: When choosing a watermelon, obviously you want to avoid any that show signs of decay, but that yellow spot – as long as it’s not mushy – merely shows where that watermelon ripened in the field and it’s perfectly fine. Ripe watermelons make a dull thud when you tap them with your fingers.
Place melons in a cool, shady spot or put them on ice. Watermelons can be stored uncut and unrefrigerated for about 10 days to 2 weeks. Place them in a very cool place to increase their storage time. If cut, watermelon will keep in the refrigerator for about 4 days wrapped tightly in plastic. Once refrigerated, they should remain refrigerated.
How to use: Fresh, eaten as is! Try grilling it and adding to salads or salsa. It’s easy to juice for a sweet summer drink. I like to add a bit of lime juice to balance the sweet!
Nutrition: This fruit is a good source of vitamin C, potassium, copper, vitamin B5, and vitamin A.
Organic Peaches from Frog Hollow Farms
Season: Now! A sweet and fragrant peach that’s ripe enough to drip juice down your chin is one of the ultimate joys of summer! Frog Hollow Farms grows over nineteen varieties of organic yellow peaches. How many will you try this year?
Flavor: White peaches tend to be sweeter than yellow ones. Yellow peaches have a bit more acid. Depending on the variety the flesh may be firm or soft, the flesh may cling to the pit (cling-stone) or separate easily (cling-free and free-stone). Frog Hollow hand picks and hand packs their peaches and we are so lucky to be situated close to their operations.
Storage: When buying peaches, choose fruits that smell sweet. They should have a creamy, yellow, or yellow-orange color and unwrinkled skin. Avoid green skin or bruising.
Once picked, mature peaches do continue to ripen and soften. If you must store them then let them breath, don’t stack them and keep them dry. Too many ripe peaches on hand? Consider washing, slicing and freezing them.
How to use: Fresh – whole, juice dripping down your chin! In a mixed fruit salad or combine with berries and blue cheese and serve in little gem lettuce cups as an appetizer. I like using firm peaches to bake in pies or galettes and for grilling.
Nutrition: Peaches are a rich source of carbohydrates, fiber, and natural sugars with little fat or protein. Peaches provide vitamin A, vitamin C, vitamin K, and B vitamins.
