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Wonderful Pomegranates from Short Night Farm
By Nina Andres
Just north of Capay lies Dunnigan, a small farming town established in the 1850s and currently home to about a thousand people. The McAravy family has lived and farmed in the area for more than 70 years. Jeff and Pat McAravy have taken after their father who first grew conventional wheat, alfalfa and tomatoes starting in 1936. In the 1980s Jeff and Pat started using organic farming practices on the family farm and began to diversify. Currently, Short Night Farm grows certified organic walnuts, figs, pomegranates, lemons, and row crops including chickpeas, black-eyed peas, cucumbers, tomatoes, okra, melons and watermelons. The McAravy brothers sell the produce grown on their 105-acre farm to a few wholesalers, to local farms, and to loyal customers at the Ferry Plaza Farmers’ Market in San Francisco.
The pomegranates come from Short Night Farm’s 23-year-old orchard. The variety ‘Wonderful’ is known for deep crimson colored seeds (called ‘arils’) and a delicious sweet and acidic flavor. And, yes, you can eat the whole seed!
Here are some tips on separating the arils from the pith and skin:
First, slice off the crown. Cut the pomegranate into sections and place under water. Separate out the seeds from the pith while holding the pomegranate under water. Remove the skin and pith. Drain off water and enjoy.
Another way is to slice the pomegranate in half. Score the cut edges about 1” deep four times around the fruit. Over a large bowl, turn the cut side down and open the fruit out like a fan, without breaking it. Hold the fruit in your open hand and use a large spoon to whack the skin, knocking the seeds out into the bowl.
Enjoy the fruit by the spoonful or sprinkle it on your yogurt, cereal, oatmeal, or peanut butter toast. Try it in a fruit salad or with quinoa or couscous. Wine lovers should try pairing with varietals that counteract the fruit’s acidity such as a jammy Zinfandel.
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