The Produce Station
What’s Good, What’s Fresh, What’s Hot!
The Produce Market Update
by Andrew Gorsuch
Friday November 22, 2013
The Thanksgiving Edition!
Cold weather is upon us and thanksgiving is right around the corner. As usual, Mike Ready (our buyer) is at the market using his sharp eye and discriminating palate to bring you the best product available for your thanksgiving table. In our kitchen, Executive Chef Frank Langmesser is putting the finishing touches on all of our wonderful thanksgiving offerings. Here are some of the great produce we are excited to tell you about for thanksgiving!
* Yukon Gold Potatoes – Executive Chef Frank Langmesser really swears by Yukon gold potatoes for traditional mashed potatoes and I agree. They make moist and great tasting mashed potatoes for the perfect thanksgiving meal!
* Sweet Potatoes & Yams Galore – Sweet Potatoes are like candy on a stick and are a thanksgiving essential, but amp it up a bit this year by serving one of our four different types; Oriental Yams, White Yams, Sweet Potatoes or Red Sweet Potatoes.
* Michigan Winter Squash – Like candy for your thanksgiving table, we have a great supply of Amazing Acorn, Beautiful Butternut, Speckled Hound, Delicious Delicata, Super Spaghetti, Kool Kabocha, Rockin Red Kuri, Crazy Carnival, and Bodaceous 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 Chestnuts -- Grandma wouldn’t be happy without Michigan Grown Cranberries – Yes! That’s right! Not many cranberry farms in Michigan, but we’ve got the hook up!
* Michigan Pie Pumpkins – Pie pumpkins are often hard to find this time of year. We always store several bins in back to make sure we can offer our customers just what they want at thanksgiving. We feature what I consider the best variety of pie pumpkin, the Hybrid Pan.
* California Brussels Sprouts – Brussels sprouts are beautiful this time of year, and their growing season is very limited! Enjoy them in all your favorite holiday dishes while they last!
* 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.
* Eat Your Greens! – Greens are beautiful right now and the local season is coming to an end. What better way to celebrate the end of the harvest than to include them in your feasting plans? Look for Swiss Chard, Kale, Collards, Mustards, Flowering and Lactinato Kale to include in your holiday meal.
* Artichokes from California – Don’t fear the spiny leaves of these fall wonders, they are really worth the effort. It's not a small point that artichokes make everything else taste better. This is not just a myth: Artichokes contain a compound called cynarin, which stimulates taste bud receptors and makes even mediocre food delicious.
* Apples for Thanksgiving – This thanksgiving we are offering apples from one of our favorite Michigan apple farmers. I recommend a blend of Spy, 20oz and Ida Red apples for all of your baking needs!
* Northern Spy Apples -- Intriguing name, yet this apple is a professional baker’s dream! An antique apple still popular because of tart, acidic properties that cook up well in applesauce, pie and other dishes. A hard apple that ripens late and stores well.
* Ida Red Apples -- This apple suits your every use! Eat fresh or for cooking. Taste is both tangy and tart. Flesh is white, crisp and juicy. Favored for sauces, pies and desserts. Texture holds up well when baked.
* Meyer Lemons -- Meyer lemons combine the best attributes of lemons and oranges in a tart citrus fruit that doesn't make your face pucker. Peak season for these lemons begins in November and runs through March. Meyer lemons are thought to be a cross between a conventional lemon and a mandarin orange. They are sweeter than regular lemons, and have a thin rind that's edible. Meyer lemons yield more juice. Try using the fruit in desserts and dressings.
* Kumquats -- The size and shape of a large olive, the kumquat is like an orange in reverse, with a sweet skin and tart pulp. So you don't have to peel the kumquat; you simply eat the entire fruit. Thus its brilliance!! Need to add some zest to a salad? No more straining your knife skills by segmenting an orange. Just slice a kumquat into thin rounds and toss them in.
* Stem and Leaf Satsuma Mandarins – These came in this week and I was buzzing around the store per usual at the time, but I stopped to admire them! They are BEAUTIFUL right now with amazing leaves on the outside and a super sweet juicy flavor on the inside. You’ve got to give them a try.
* We’ve got tons of Pears – Big ones, small ones, pretty ones, ugly ones. Check out mega juicy Comice pears, crunchy and juicy Asian pears, mini Seckel pears or perennial favorites like Bartlett(juicy) and Bosc. We’ve got them all!
* Pomegranates – A symbol of prosperity and abundance in virtually every civilization Pomegranates are in their prime season right now. Did you know the popular brand “POM Wonderful” is actually named after the best variety of pomegranate, the “wonderful”?
* Hy’s Michigan Apple Cider! – Made by our friend Jimmy Goldstein and his family in Romeo, Mi. Jimmy was a pioneer in the cider business in Michigan and he has a special way of doing things that allows his cider to have the old time taste you are looking for. Serve it cold or pair it with mulling spices from Morton & Bassett!
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