What's Fresh, What's Good, What's Hot!
What’s Fresh, What’s Good, What’s Hot!
The Fresh Produce Update
from Sawyer Home and Garden Center
**All of these exciting fruits will be available for purchase on Friday 02.12.16, we can hardly wait!**
Amazingly Beautiful Fresh Artichokes are here!
These beautiful deep green artichokes were an early surprise from California. We love preparing this delicious vegetable simply and letting it shine. Follow the recipe below and you are all set!
Recipe: Artichokes with Parmesan Black Pepper Yogurt via Bon Appetit Magazine
Give Cauliflower a shot this weekend!
It’s easy to get bored with the “usual suspects” in the vegetable isle of the store, but if you prepare the classics correctly they can yield a delicious meal. This time of year, one of the old standbys that we turn to is cauliflower. Check out these delicious recipes to kick away your cauliflower boredom.
Recipe: Cauliflower with Pumpkin Seeds, Brown Butter and Lime via Bon Appetit Magazine
Recipe: Roasted Cauliflower and Grapes via Food & Wine Magazine
Recipe: Cauliflower Casserole with Cheddar via Food & Wine Magazine
Asparagus from Peru
Asparagus is a beautiful hint of spring right now!
After a long winter of funky asparagus, we are finally getting into some beautiful stuff from Peru right now. Break out your favorite spring asparagus recipes and cross your fingers that winter will be over soon! Okay, so what’s better-- thick or thin asparagus? How about al dente or a bit chewy? Did you know there are as many vascular bundles on the stem end of an asparagus spear per square millimeter whether it’s thick or thin? What does this all mean? It’s personal preference which stalk is better.
Recipe: Roasted Asparagus via New York Times
Recipe: Asparagus Pesto via New York Times
Pink Lady Apples from Washington
Known for their striking pink blush and the sweet and fizzy, champagne-like taste, these are probably our best winter apple right now! Try one today and let us know what you think!|
Recipe: Easy As Pie Apple Cake via New York Times
Sumo Mandarins are still delicious
SUMO Mandarins are unique in that they are large, seedless, exceptionally juicy, very sweet and easy to peel. Named due to the topknot, just like a sumo wrestler. A cross between the mandarin and a California navel orange, it took 30 years to develop in Japan, where it is called Dekopon and highly prized; at a half-pound to a pound, a single fruit sells there for as much as $8 in Japan. Only available in the USA since 2012!
Stem and Leaf Satsuma Mandarins are a taste explosion!
We wait for these delicious and delicate mandarins all year long. These little citrus fruits look beautiful, but their beauty is more than skin deep. They pack major flavor when compared to their cousin, the clementine, and are super easy to peel! Stop by this weekend and grab a dozen, they are sure to be gone quickly!
Cara Cara Red Navel Oranges
With a cool name like that they’ve got to be good!
Cara Cara navel oranges are also known as red navels and are a cross between the Washington navel and the Brazilian Bahia navel. Nonetheless, we love Cara Cara navels for the bright orange-red color and their sweet and low in acid flavor. The flavor of this specialty orange is more complex than that of other oranges! Give it a try and you will notice notes of cherry, rose petal and blackberry. Whoa!~!
Recipe: Citrus Salad with Prosecco via New York Times
Moro BLOOD Oranges
Feared by many, loved by all!
Not only are blood oranges really cool looking, but they taste great! These blood oranges are of the Moro variety and are one of our favorites. Moro blood oranges are known for their bright red, blood color and amazing orange flavor punch with a raspberry twist. Have you tried them?
Recipe: Flaky Blood Orange Tart via Food & Wine Magazine
Questions, comments or concerns about produce?
Email me at [email protected]
