Fresh Local Winter Kiwis…Who Knew?
Who knew that seemingly tropical fuzzy Hayward kiwis grow in Oregon and are available fresh in winter. But they are locally grown here at the Greengable Gardens in Philomath. They harvest the sweet fruit in November but they easily keep, at a temperature of about 35 degrees, and can be sold fresh for the next four months.
What do you do with your kiwifruit? I made a tropical yogurt bowl last week, with sliced kiwi, mandarin oranges and pineapple. Kiwi jam or sorbet, maybe, or even kiwi salsa are other options I’d like to try. Of course, I love just scooping the fresh flesh out of a halved kiwi with a spoon. I’m just thankful for fresh fruit in the dead of winter. Knowing it’s local makes all the difference.
BaltimOregon to Maine 
Just got caught up on your blog; hadn’t read it for several days. Looks like you have been eating up a storm. The soup sounds pretty good; will have to try it maybe next weekend. As for banana bread, I’m with you – no chocolate chips! However, Amy and Annie really like chocolate chips in their banana bread. Judy
Judy
February 1, 2009 at 3:18 pm
Is it the fresh local-ness of your food that always makes it look so appealing? Or just the unbridled vigor with which you prepare your food? Sliced kiwis in a yogurt fruit bowl would be just delicious – but I’m afraid the ones around here are all from New Zealand or some other guilt-inducing place.
m-i-l
February 1, 2009 at 5:17 pm
What a lovely comment. Thanks! Well it might use far more resources to grow kiwis in their native New Zealand so might make sense from an ecological perspective. I really recommend this moist banana bread recipe!
baltimoregon
February 1, 2009 at 5:27 pm
[…] more. The crunchy kiwi seeds and nutty coconut provided a nice texture. And hey, at least the kiwis were of Oregon origin. You should make this dessert for your Valentine’s Day honey. […]
A Tropical Treat « BaltimOregon
February 11, 2009 at 1:01 am