welcome to organik
Organic Peach$179 by kg
Enjoy our organic yellow or white peaches on their own, or in any of your favorite peach recipes. These are great fruits for preserving and we highly recommend freezing or canning peaches to enjoy in the winter months. Peaches are native to China, but the name “peach” comes from Persia, which cultivated the fruit and eventually transplanted it across Europe. Origin: France or Spain Packaging: kraft bag Storage: peaches purchased hard-ripe will ripen if you leave them out on the counter, un-refrigerated, for two or three days. Put them in a brown paper bag to hasten the process. Don’t refrigerate though until they’re fully ripe, and then don’t keep them in the refrigerator for more than a day or two. Usage: eat them straight away or cook them to create delicious recipes, mix it with roquefort for a tasty starter. The intense flavor of yellow peaches make them very suitable for baking.
Fruits Basket – Orchard$249
Enjoy a weekly dose of vitamines thanks to our surprise baskets. We refresh our selection every week to provide you the best seasonal organic fruits and deliver them directly to your door. We choose for you among classical fruits varieties but you might discover some less usual one. All our products are sourced from sustainable producers, including organic/demeter certified. Origin: we make France our first choice but you might get some items from neighbours (Italy, Spain, Netherland)
Organic Banana$129 by kg
Origin: Dominican Republic or Peru
Storage: Store in the fridge first and store at room temperature when you plan to eat them. If you receive them green, you just need to wait a few days to enjoy them.
Usage: to eat on the way back from school or to mix with melted chocolate, the choice is yours
Sold by minimum 2kg
Organic French Plum$165
Traditionally the French plum was dried and kept over a long period of time when refrigerators did not exist and winter meant months with few fruits or vegetables. Prunes were almost as precious as salt and were used to bargain wages during the 15th century. The French Prune tree was introduced to the States by Pierre and Louis Pellier, brothers who went to California for the Gold Rush, started a nursery business near San Jose in 1856 with plum cuttings they brought from France. Today the French prune plum tree are sought by connoisseurs around the world. The French prune is very sweet, rich flavor with tender, fine-textured flesh. Medium-sized prune plum of red to violet purple skin over amber flesh. Delicious for eating fresh, baking, chutneys, and drying. Long-lived and self-fertile. For further information on the French prune plum see below for assistance selecting this bare root plum tree for sale.
Enjoy the plum of the week among the following varieties Reine Claude, Black Diamond, d’ente, fortuna, quetsche, bleu de ribon,
Type: Kraft paper bag
Storage: in the crisper for 3 to 4 days
Organic Nectarine$169 by kg
Nectarines, like peaches, originated in China over 2,000 years ago and were cultivated in ancient Persia, Greece and Rome. They were grown in Great Britain in the late 16th or early 17th centuries and introduced to America by the Spanish.
Contrary to popular belief, they are not a cross between a Peach and a Plum. Nectarines are very closely related to peaches and in fact, only differ by the gene that creates the “fuzz” on the outside of a peach. By allowing firm nectarines to sit at room temperature until soft to the touch, they will become increasingly juicy and sweet.
Origin: Spain or France
Packaging: Paper bag
Storage: Store at room temperature for up to one week after ripening. Most stone fruit may be refrigerated to stop the ripening process.
Usage: Besides cobblers, pies and tarts, the texture of nectarines also makes them ideal for sautéing and grilling. Try them on the BBQ with your favorite sauce for a mouth watering surprise.
Rhubarb, also known as pieplant, resembles a cherry-colored celery stalk with shaded leaves so enormous they look like deep-green elephant ears. For prepping, remove and discard leaves; trim off the bottom end of the stalk, wash in cold water and if stringy, peel. Only eat the stalks; the leaves contain oxalic acid and are poisonous. Rhubarb is revered for the sour perkiness it adds to sweet and savory dishes. Complimentary flavors include citrus, berries, cinnamon, nutmeg, ginger and vanilla.
Origin: France or Netherland
Packaging: Wooden crate or carton
Storage: Wrap, unwashed, in plastic and refrigerate three to seven days. Or wash and chop, place in freezer containers, and freeze up to three months.
Usage: Rhubarb has a tart, tangy flavor that makes for beautiful desserts, such as crumbles, tarts and pies.
Price is for 1kg