Vol. 1 Issue 7                                                                    October 10, 2019

Fall Fruit Season

October ushers in fall fruit season and Sheridan is fully stocked with locally grown fruit such as apples, pears, squashes and pumpkins (yes, squashes and pumpkins are technically fruit). Due to proximity, the taste flavor and freshness of local fruit can’t be beat by commercially mass produced varieties. Don’t believe us? Come on in and try it for yourself. You can also have the same locally grown produce delivered to your doorstep via Instacart.com.

If you've been in the store since Tuesday,  10/8/19, you may have noticed we installed a new check-out system and are learning and getting up-to-speed. All of us thank you for your patience and we should be back to normal in the next week or so.

A True Oregon Rose, Born and Bred 

When you cut open a Mountain Rose apple, rest assured your eyes are not deceiving you. And no, it is not rotten either. The flesh of this unique apple is indeed red in color (the color palette can range from pink to a rosy red hue). Its exterior is also unlike any apple you’ve encountered—green with yellow undertones and blushes of pink and red, and speckled with faint white lenticels (white spots).

Also known as Hidden RoseTM and Airlie Red Flesh, the Mountain Rose apple was chanced upon growing wild next to a well over 50 years ago by cowboy Lucky Newell on his property in Airlie, Oregon. He didn’t cultivate the rosy apple and 20 years later it was rediscovered by Louis Kimzey, who named the apple Hidden Rose. He began grafting and sharing the tree with others, including Eric Schwartz who later trademarked the name Hidden Rose forcing other growers to come up with different names such as Airlie Red Flesh and Mountain Rose.

This unusual apple is not only pretty to look at but tastes delicious as well. The flesh is crisp and has a balanced sweet tart flavor with nuances of strawberry, raspberry, citrus, and cotton candy. The flesh is also slow to brown and remains a vivid red even after cooking making it a great addition to coleslaw, salads and open faced tarts and pies. One of our favorite ways to enjoy this apple is to make chocolate covered apples for Halloween. Watch the little boils and ghouls scream with delight when they bite into it and discover the flesh is a rosy red inside.

Over the last decade, Mountain Rose apples have gained much notoriety and were even featured in an episode of the Food Network’s Chopped as a basket secret ingredient. They are currently only grown in the Hood River Valley apple region of Oregon. We get our apples from Kiyokawa Family Orchards in Parkdale, Oregon and they have decided to name it Mountain Rose. Kiyokawa apples are not treated with fungicides or waxed after harvest. 

Mountain Rose apples are in stock from mid-October through November (depending on availability) so come in and get some soon. They are also available for delivery through Instacart.com. See below for a promo code to get $10 off your $50 purchase.

It’s The Season of Loaf… Momma Rossa’s Meatloaf

Shorter days and chilly nights just make you want to hunker down for some delicious comfort food and nothing’s more satisfying than a dinner of meatloaf and mashed potatoes. Sheridan’s Momma Rossa’s meatloaf has a reputation that will put other pre-made meatloaves to shame.

Legend has it some workers found the recipe for this meatloaf written on the wall with the name “Momma Rossa” behind some wallpaper back in 1916 when the store was being renovated. However, it is more likely the guys in the meat department decided to create something amazing with quality ingredients we had on hand, namely our house made Italian pork sausage and Painted Hills ground beef. This mixture is blended with some celery, onions and a little bit of this and a little bit of that. We could tell you exactly what goes in it but the ghost of Momma Rossa would not be pleased and it is nearly Halloween so we’re not going to chance it.

The meat department recommends cooking Momma Rossa’s meatloaf in a 350 F oven for 75 minutes or until an instant thermometer inserted in the middle reads 155 F. Rest the meatloaf for 5-10 minutes before serving. Meatloaf should always be served with mashed potatoes and for the other side, we recommend roasted Brussels sprouts, which are in season right now. 

Here is a recipe for buttermilk mashed potatoes, a flavorful, creamier and lower fat version of the old standby. Ingredients: 1-1/2 pounds Yukon gold or red potatoes; 3/4 cup warmed buttermilk; 4 tablespoons (1/2 stick) unsalted butter; 1-1/2 teaspoon (or to taste) kosher salt and additional for boiling potatoes; 1/4 teaspoon freshly ground black pepper. Bring a pot of water to boil and add salt to taste. Potatoes can be left unpeeled if desired. Cut into chunks and add to water. Boil till tender and drain. Add buttermilk, butter, salt and pepper and mash till smooth. If potatoes are too dry, add more buttermilk. Adjust salt and pepper to taste. 

A Pear with the Midas Touch

Did you know that Oregon ranks second in the nation in pear production next to Washington State? Oregon produces about 800 million pears annually, nearly 300 pears per Oregonian and has about 19,000 acres of pear orchard land, with primary growing regions in the Hood River area and the Rogue Valley. Altogether, the Pacific Northwest produces 84% of the nation’s fresh pears. Ideal growing conditions in the region, including rich volcanic soil, an abundant water supply, warm days and cool nights are why pears thrive here.

For this reason, we are able to grow many one-of-a-kind pears such as Taylor’s Gold. If you haven’t tasted Taylor’s Gold pears, you’re in for a treat. Some are of the opinion this pear is worth its weight in gold. Taylor’s Gold is very similar to a Comice pear in shape and size. They have a smooth cinnamon-colored skin that may take on the occasional rose or green blush. With a delicate aroma and creamy flesh that is extremely juicy and unctuous when soft, Taylor’s Gold pears offer a rich, sweet flavor with hints of honey, vanilla and fall spice that's hard to beat. 

Taylor's Gold was first discovered in an orchard owned by Michael King-Turner in 1986 near Nelson, New Zealand. Initially believed to be a bud sport (naturally occurring mutation) of the Comice pear, Taylor’s Gold is more likely a serendipitous cross between a Bosc and a Comice pear. It was first grown in the U.S. in Washington State in 1998.

Pears are picked ripe but for a better mouthfeel, soften fruit at room temperature for 5-7 days or in a paper bag to hasten the process. They are ready to eat when the stem end yields to gentle pressure. Softened fruit can be refrigerated for two days. We source our Taylor’s Gold pears from Kiyokawa Family Orchards in Parkdale, Oregon. They are not treated with fungicides after harvesting and are ideal for making pies, sauces or even baby food. The best way to enjoy this pear is to eat it fresh out-of-hand and make sure you have a few napkins nearby to sop up the juices.

All Your Sheridan Favorites Delivered To Your Doorstep Via Instacart.com

Use promo code sheridanspooky2019 and save $10 off $50 when you shop Sheridan's storefront on Instacart.*
*Promo code sheridanspooky2019 valid through 10/31/19 or while supplies last. Limit one per new or existing account. Not applicable on alcoholic items. Not available in all zip codes. Valid only on Sheridan Fruit Company's storefront on Instacart.com. Cannot be combined with any other offer. No cash value and may not be redeemed for cash. Not valid on past purchases. See store for complete details.  

Click here for a list of our weekly specials available in store and on Instacart.

Questions or comments about the newsletter? Email Bennie!