I make it known often that I do not have a sweet tooth and people usually assume that means I do not like dessert. That’s absolute crap. I love dessert, I just enjoy it more savory than sweet.
What does that mean?
It means I don’t like a lot of sugar in it. I like more earthy elements to shine through and prefer naturally sweet items to take center stage. I like a little salty nature to my dessert and a perfumy aspect really gets me excited. Flavorful ingredients like fresh herbs in desserts give dessert more character and depth than sugar does. I also enjoy a tad of acid, balanced by some fat; butter, cheese or cream.
The Crespo Organic Kitchen is essentially the test kitchen for all things Crespo Organic, managed by my company Ger-Nis Culinary & Herb Center; a small food education, sales & marketing and media company, specializing in local, organic, fairtrade, and sustainable food and agricultural; supporting small global growers around the world in multiple approaches. In addition to over 20 years in organic produce, I have over 20 years under my belt in the culinary world as well, offering culinary instruction and food education to both kids and adults throughout the country. I have earned my fair share of respect for not only my mango expertise, but my fresh herb expertise, food writing and recipe development with a deep focus on fresh and healthy as well as organic. I live in the Bay Area- Bolinas, CA to be exact and big portion of Crespo Organic’s mango experiences and events are located out here in the west, mainly because of logistics. We hope to launch more events and experiences next year throughout the country, but first we have to sell more mangoes and focus on building the brand up and gaining loyal followers and fans for the hard work we do at the farm level as well as in our test kitchen! As always the support of the many customers and consumers is what drives and sustains us!
If you are here in the Bay Area this July and want to indulge in one of our mango-centric events or experiences, click the links below for the sweets details. Likewise, if you want to start planning an event or experience with us for next year, reach out! We love mangoes and love sharing our expertise with consumers anywhere we can!
Season predictions have become challenging as “typical” Mexican mango seasons become tenuous. Erratic weather is the new norm and difficult to gauge weather patterns significantly impede forecasting ability. Making this particular season even more challenging to foretell is the ceaseless organic demand, which many buyers describe to be moving at an overwhelming pace, despite most producers reporting slightly higher than normal season to date volume outputs in organics.
This past Memorial Day weekend, I like millions of Americans, had a small BBQ gathering. Many of my favorite BBQ staples were on the menu, as were mangoes. Mango BBQ pulled pork and brats were the main event on the grill, accentuated by some salads and drinks. As usual, I felt pressure to create something new, something unique, as I often do. I derive great joy from the creation process and thus the pressure is often subtle and soft.
Sometimes simplicity can lead us to a place beyond opulence
Some might argue that I shouldn’t have a voice for mothers or mothering, after all I don’t have kids of my own and I haven’t had a relationship with my own mother for over thirty-four years, a decision I sit comfortably with, mind you. Arguably, (my dad always said I liked to argue), I would assert, that because I don’t have kids or a mother, I have excellent far-sighted vision towards the act of mothering. With that I have come to recognize the paramount value of mothers and their nurturing powers and prowess. I have spent many hours in life cooing over mothers and their relationships as I travel the globe. I derive great joy from observing mothers in their natural state of being and loving purely.
Tropical Summer Sweets a New Leaf Community Market cooking class
A mango’s natural sweetness lends itself to decadent and sweet desserts without the need for extra sugars and sweeteners. The innate complexity and rich flavor of a mango creates intrigue and sparks excitement in any eater. A mango’s varied textures add interest and structure to a dish, making them both fun to work with and a versatile ingredient.
Tricky transitioning of regions in Mexican mango season- south to north
The Mexican mango season lasts for about nine months and is made up of 7 different regions, eight if you separate Los Mochis, as most do. Los Mochis is USDA sanctioned “fruit fly free zone” and therefore the hot water baths (hydro-thermic treatment) is not necessary making the Los Mochis region unique in the Mexican mango spectrum.
I turned 45 today, and it’s been a most rewarding experience—undoubtedly because I continue to throw down in an earnest effort to be my most authentic self and express gratitude for all that life has given me thus far. Of course, none of it would be possible without those in my life that actively reciprocate and love back. As my most authentic self, I experience more joy and am able to spread it to others. This cake gives a nod to my efforts toward personal authenticity. In sincere fashion, it embodies great flavor, and, like most things in life, it didn’t come easily.
We’ve all been there. Herbs wilt rapidly in the fridge. Garlic and ginger dry up in a flash. Mangoes and avocados ripen on the countertop before we are ready to use them. These things always seem happen at a time when the idea of a mango smoothie or avocado toast makes our noses crinkle. Organic produce (and produce in general) is not cheap. There is a lot of energy that goes into the production of food, plus a significant amount of logistical labor involved in moving food from the source to your kitchen. Throwing away food is like throwing away money, effort and even dreams.
Under The Mango Tree is a sweet spot, where I, a long time mango industry crackerjack, share everything I know. A place to find mango centric, agricultural, food and culture knowledge and a few juicy industry secrets and lies.