Crespo Organic Summer Mango Mania #MuchosMangoes
Demo & Tasting Even
July 8th -9th (12pm – 4 pm)
Summer Mango Mania inevitably ensues
Mango Mania is poised to take Northern California by storm, leaving behind unsuspecting fruit lovers with a curious appetite for organic mangoes. The exclusive, regional distribution partnership between Crespo Organic Mangoes and Earl’s Organic Produce will bring juicy, sweet summer promotions on #MuchosMangoes. The two-month summer campaign will engulf the bay with a wave of mango-centric events and tantalizing digital support, aimed at mango lovers, curious foodies and farm-to-table fans.
A sweet & tropical blaze for your Memorial Day Cookout
Every year in late spring, on the very last Monday in May, Americans celebrate Memorial Day. It’s a day where we honor serviceman who sacrificed their lives in American military operations. It’s a holiday that falls on the cusp of summer, and, for most, a BBQ weekend that signals that the long-awaited summer season has finally arrived.
The holiday has morphed over the years and turned into a long, three-day weekend, where, in addition to remembering our fallen soldiers, Americans celebrate, with fervent enthusiasm, the great American tradition of the BBQ or cookout.
This weekend, as you hang your flag at half-staff until noon, fire up the BBQ, grab your favorite people, and take advantage of the copious amounts of mangoes available at this time of year to add a tropical twist to your celebration.
Rhubarb meets mangoes in this perceivingly exotic and versatile compote!
In the old days, the processes of canning and jarring were essential to preserving the harvest well past winter. Today, as the world has access to most ingredients most of the time, preserving has become less essential and more of an exciting culinary trick. Making jams and compotes is one of the best ways to extend the life of your favorite seasonal fruit past the curfew nature has set for it. The creativity inspired by the blank canvas of making your own appeals to me most. I can add herbs, spices, booze… I can go sweet, tart, spicy, tropical… (See: Mango Jam).
Summer Mango Mania, A Hands on Cooking Class
Come with Questions, Leave with Mango Expertise!
Summertime screams mango. As the Mexican mango season blossoms in the peak of summer, providing us with abundance, we begin to crave more and more of this sweet perfumed fruit. Despite the mango being the most widely consumed fruit in the world, it is still one of the most intimidating fruits in our kitchens. This hands on class presented by Crespo Organic Mangoes & Earls Organic Produce takes the pressure off; teaching the basics and beyond, of all things mango. From selection to storage advice, to the best cutting techniques for your skill level (including kids), it’s all here. The class will cover the full spectrum of simple yet tantalizing recipes, yielding several more ideas and kitchen tips to use all summer long. There will be plenty of mango nutritional wisdom offered and juicy tidbits of grower and agricultural knowledge, maybe we will even share a few of our industry’s best kept Secrets and Lies. You will walk away with the sweetest ideas for your summer mango mania, as well as a case of organic mangoes in hand; thanks to Earl’s Organic Produce!
Bring creative mango centric fun into your produce circle.
As a by-product of the partnership between Crespo Organic Mangoes, the Crespo Organic Kitchen and Ger-Nis Culinary & Herb Center (a sustainable, organic and fair-trade food education and marketing company), a Crespo Organic Mango Seminar was born. The seminar experience was designed to educate and inspire mango industry professionals and consumers alike. Starting in the mango orchard, and ending in a fully immersive, hands-on mango eating adventure, we aim to highlight Crespo Organic Mango’s Mexican roots as an essential component of the personality and flavor of the mango.
…and neither does the Ataulfo Mango
I can’t tell you how many times I have been called Lisa, Melissa, Alissa, and, even, Carissa when various adults have had to read my name, Nissa, aloud. The very existence of the name Nissa (pronounced Niss like kiss with the soft “a” pronounced like uh = Niss–uh) baffles most Americans. Most people pronounce it like Lisa, fearing the mallet of mispronunciation, but I never mind when people mess up my name. In fact, half the world calls me Nee-sa because it’s easier for many of the world’s tongues. Many cultures struggle with the pronunciation of the sharp “i”. What I do mind is when, in order to avoid saying it wrong, they refuse to try. I imagine it’s all fear-based—fear of sounding stupid, fear of making a mistake. Whatever the case may be, it’s time for all of us to get to know each other’s names along with the accents and cultures they come from. To sound silly is a worthwhile sacrifice to make when learning new words—to try is to connect in all of our humanness. As Americans, we need rise to the challenge and embrace diversity in all its forms. To embrace, and celebrate, diversity is to be on the right side of history. We can start as simply as confronting our fear of mispronunciation, getting to know names we deem too ethnic and too unusual.
I can be quite obsessive with my desire to turn everything into a mango recipe or more importantly and opportunity to teach people that mangoes work in just about any type of recipe or cuisine. I really do not exaggerate their versatility and am always trying to prove it, and proving it well definitely helps my quest. My latest venture took me really close to the edge of what I thought might be a stupid idea. But since I tend to be of the philosophy -that which makes you uncomfortable could possibly make you stronger- I pushed through the moment of discomfort and the idea of failure to impress. That’s when my Mango Mignonette recipe was born.
The complexities of facts and slow to move information in mangoes
Over the years I have had my own ideas about mango quality. I thought I understood the major problems affecting the “king of fruits”, specifically the varietals with which I worked and the countries they were from. Since I traveled to the depths of the orchards in multiple continents to examine the fruit and its “afflictions du jour”, I thought I had the facts straight on mango quality, but I have come to discover that I haven’t got the facts straight at all. I have barely scratched the surface of information when it comes to mangoes. Like most everyone in the industry, I have been fed a lot of skewed news and misinformation about the quality of mangoes; I am now only just beginning to grasp the real truth: mango systems are incredibly complex and real information doesn’t always flow properly. So, as we enter the age of transparency, I start by doing my part – asking more questions.