The Weekly Produce Update 
What’s Good, What’s Fresh, What’s Hot!
November 21, 2015

The Thanksgiving Produce Update!
Cold weather is upon us, and Thanksgiving is right around the corner.  As usual, we’re hitting the market daily using sharp eyes and discriminating palates to bring you the best product available for your holiday table. Here are some of the great produce items we are excited about offering you for the Thanksgiving holiday!

• Michigan Winter Squash – Totally essential for your Thanksgiving table, we have a great supply of: Amazing Acorn, Super Sweet Dumpling, Beautiful Butternut, Delicious Delicata, Perfect Pie Pumpkins, Super Spaghetti, and Bodacious Buttercup.   Have you tried a new variety of squash lately?  Harder to find squashes are showing up on the menus of upscale restaurants more and more these days!  You should give one a try today!

• Michigan Grown Cranberries – Want to really take turkey dinner up a notch this year? Forgo the gelatinous canned stuff and whip up your own cranberry sauce using fresh berries! The bright, tart flavor and chunky texture is an ideal counterpart to a rich, savory roasted bird! Try this recipe for Red Wine Cranberry Sauce With Honey  from The New York Times!

• You say potato, I say “yes please” – Everyone knows potatoes are an essential part of the Thanksgiving meal. Whether you prefer them baked, mashed, roasted, sweet, simple, or creamy, you know you cannot skimp on the spuds! We’ve got great looking: baking potatoes, Idaho potatoes, Yukon Golds (the best potatoes for mashing!), Yukon creamers, red creamers, sweet potatoes, red sweet potatoes, and Asian yams.

 Sunchokes aka Jerusalem Artichokes – These SUPER versatile tubers are similar to potatoes, but contain less starch.  Sunchokes can be served raw and have the texture of water chestnuts, making them a delightful addition to salads, stir fries and even your holiday stuffing! Alternatively, they take on a potato-like presence when roasted so try adding them to soups and roasted root vegetables to spice things up!

 Brussels Sprouts –Brussels sprouts are certainly having a moment on restaurant menus everywhere! Chefs adore their bitter flavor, crunchy texture, and versatility. Here are two options to incorporate Brussels sprouts into your special meal: 1. Cook a few strips of good bacon (chopped into small piece), then remove bacon from pan. Sauté ½ a red onion, finely chopped, with a pound of halved Brussels sprouts until soft. Season with salt and pepper, then drizzle with balsamic vinegar. Toss with cooked bacon and serve. 2. If you’ve got some extra time, this method is so worth the effort! Cut the chunky stem from the base of each Brussel sprout. Using your fingers, gently pull off the outter leaves and set aside. Roast the small Brussels sprout bulbs with olive oil, salt, pepper, and a little chili power until soft and lightly crispy. Turn on the broiler. Toss the loose leaves in a touch of oil and some sea salt, scatter on an oiled cookie sheet. Broil until very crisp. Serve the roasted Brussels sprouts topped with the crispy leaves and some shaved parmesan. 

• Northern Spy Apples – The “Cadillac” of all baking apples is finally here! We weren’t sure if we’d see these delicious, tart, crispy apples this season, but a few bushels ripened up nicely just in time for the holiday!

• Honeycrisp Apples – Every Michiganders’ favorite apple! Honeycrisps are quite possibly the best fresh eating apple we get all season and they are the perfect sweet bite to adorn your holiday cheese board!

• Ida Red Apples -- Great for old fashioned baked apples or fresh eating! We love their tight, snappy skin and sweet flavor.

• Fresh Green Beans – Call us old fashioned, but nothing hits the spot like a good old green bean casserole on Thanksgiving! We love this recipe from Martha Stewart.

• Beech Mushrooms – They may look a little wacky, but trust us, these unique mushrooms will add depth and complexity to your green bean casserole or stuffing recipe! “The flavor is cashew-like with an impression of sweetness.  In keeping with the nut-like flavor, the texture has an unusual “crunch”.  Even after cooking the mushroom has a nice crisp firmness.”

• Fresh Chestnuts – “Fresh chestnuts must always be cooked before use and are never eaten raw, owing to their tannic acid content. You need to remove the chestnuts from their skins by either boiling or roasting them. For both options, first make a small incision in the skin or you'll have a house full of chestnut shrapnel as they will explode. If cooking over an open fire, keep one whole as when this explodes you know the others are done (not a method for the overly house proud!). Once cooked, peel off the tough shell and the papery thin skin underneath. Peel the nuts whilst hot (it's impossible to peel a cold chestnut!) to ensure the complete removal of the inner brown furry skin, called the 'tan', which is bitter.” Read more here!

• We’ve got tons of PEARS –Bartlett pears are a hoilday classic!  Check out our Starkcrimson pears, named for their BRIGHT red skin! They’re a mild, slightly floral pear and are simple gorgeous served on salad! Dark tan with long, tapered necks- Bosc pears are possibly the most versatile of all the pears! They have a sweet and creamy flavor that develops early, even before they’re ripe to the touch. Use for baking and fresh eating. Not only are Forelle pears gorgeously colored, they’re also very sweet and flavorful! Their flesh is slightly firmer than other pears and has a wonderful flavor, so grab one of these little fruits for snack time! Comice pears are known as one of the sweetest and juiciest pears on the market! Their buttery texture makes Comice pears an awesome addition to crisp salads! If you’re seeking a real sugar bomb, look no further than the smallest pears on our display… Seckel pears! These little buggers are so exceptionally sweet, they are sometimes referred to as sugar pears! 

• Whole Pomegranates – A symbol of prosperity and abundance in virtually every civilization pomegranates are in their prime season right now!

• Hearty Root Vegetables – Turnips, beets, carrots, and parsnips need to have a spot on your menu! Try this fantastically savory recipe from Bon Appetit for Mashed Root Vegetables with Bacon Vinaigrette!

• Celery Root aka Celeriac – It might look gnarly from the outside, but you’ve gotta believe that there’s delicious, creamy, flavorful goodness just beneath the surface! Make sure you peel the root before cooking, then it’s time to get creative. Boil it then puree for a creamy soup, chop it and roast for a crispy alternative to roasted potatoes, or try thinly slicing it on a mandolin for an elegant salad!

• Fresh Herbs – Somehow the word FRESH and HERBS don’t always belong together in the same sentence at big box stores.  We’ve already been on the phone scheduling fresh daily shipments of all the holiday favorites during this season.

Produce subject to change without notice! We like to keep things FRESH and buy produce fresh from the Eastern Market daily, which means we will never have an enormous amount of anything. If you're interested in a large quantity of an item, please call us to place a specail order (734) 663-7848 or email!

1629 S. State St., Ann Arbor MI 48104  -  Market Phone 734.663.7848  -  Event Catering 734.663.7010  -  Fax 734.663.1553
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