The Produce Station
What’s Good, What’s Fresh, What’s Hot!
The Produce Market Update
by Andrew Gorsuch
Friday February 28, 2014
Wintertime Means…..Eat Your Greens!
Every winter, we switch gears from summertime salads to braised greens at my house. It’s really simple, all you need is your green of choice, some diced onions and garlic, a little oil and a splash of balsamic vinegar.
Checkout this article on using Kale in your kitchen from Bon Appetit Magazine!
Lollipop Kale Sprouts from California
The kale sprout is a mix between kale & brussels sprouts! In the kitchen you can use them in recipes where you would use brussels sprouts. Both Kale and Brussels Sprouts are from the same species (brassica oleracea) and are part of the same family called Brassicas or Crucifers. Kale and sprouts are classed as super foods because they are great sources of dietary fiber and B vitamins, as well as being high in iron and folate! What creative ideas do you have for using kale sprouts in your kitchen at home?
Green Kale from California
The most humble vegetable around is finally getting it’s time in the spotlight, and WOW is it everywhere! Kale juice, kale chips, kale caesar salad………. What is next? Perhaps the kale chocolate bar? We’ve always been fans of kale around here, but hey, we are The Produce Station…….. What is your favorite way to enjoy kale?
Red Kale from California
Looking to “one-up” your trendy friends? Wait until they start talking about kale, then bust out the red kale! Red Kale isn’t easy to find, but it’s a cinch to work into virtually any style of cooking. Braise it, or use it in cold salads, either way you are sure to up the cool factor!
Lacinato “Tuscan” Kale from California
Lacinato kale, also known as “dinosaur kale” or “Tuscan kale” is a variety with a long tradition in Italian cuisine, especially that of Tuscany. This variety of kale is known for easy handling and quick cooking, thanks to crinkled leaves that are smaller and less dense than leaves of traditional kale. It is often used in soups and pasta dishes!
Swiss Chard from California
“In the world of hearty greens, Swiss chard often gets overshadowed by its popular neighbor kale, but it’s a superstar in its own right. This relative of the beet is a superb source of vitamins A, C, and K, as well as magnesium, potassium, and iron. It makes a colorful and tasty side dish, or a nutritious addition to pasta, soup, quiches, and more.” Click here to read the rest of this article!
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!
Larry Ann Plums from Chile
To be real honest with you, I am not that into plums; however, I think these plums are exceptional! In the words of Mike Ready(our produce buyer), “these are my favorite winter plum variety” Translation: They are nice and sweet, and probably one of the best tasting wintertime fruits!
Lemon Drop Plums from Chile
This newer variety of plum has a sweet, almost creamy and floral taste with a tart tasting skin. If you have been afraid to try soft fruit from Chile, now is the time as they are doing a better job every year. Gone are the days of mealy & green wintertime soft fruit!
Heirloom Navel Oranges from California
All navel oranges are not created equal. It's a known fact in the citrus industry that some fruit tastes better than others. Heirloom navels really aren’t anything new; rather they are older varieties. To be considered heirloom, a variety has to have been cultivated for over 100 years. These navels are probably the best tasting piece of citrus we have right now!
Honey Tangerines are mini flavor bombs!
Sweet and SMOOTH, a honey tangerine is also known as a Murcott orange and is grown only in Florida. The exact origin of the fruit is uncertain, but it's thought to be a mix of a tangerine and a sweet orange, which is called a tangor. The name Murcott refers to Charles Murcott Smith who ran a nursery in Bayview, Florida and is thought to have developed the honey tangerine in the early 1920s. No matter who came up with the variety, we think they are just AWESOME and honey tangerines are low-acid when compared to other citrus fruits!
Blood Oranges are soooo good!
Blood oranges are known for a deep purple flesh and reddish orange skin. This orange has a distinct, sweet flavor with a hint of raspberry particular to blood oranges. Blood oranges are grown in California & Texas and are in season from December to March (Texas), and from November to May (California). Try one in your favorite cocktail!
Be trendy…use Meyer Lemons in your kitchen
Meyer Lemons are a citrus treat now available at The Produce Station. A cross between a regular lemon and a tangerine, they are lower in acid than a typical lemon with an almost mild-sweet flavor and wonderful fragrance. They’re especially great in desserts or savory dishes where you don’t want the astringency of a typical lemon.
What the heck is a Pomelo?
Similar to grapefruit but sweeter, firmer and a little less juicy. Covered in a thick, easy-to-peel rind that ranges in color from yellow to pink, the Pomelo contains a light yellow to pink flesh. Peel and pull into pieces or break into sections. Sometimes slightly dry to juicy, this flesh is sweet to sweet-tart in flavor and can be enjoyed like a grapefruit.
Texas “Red” Grapefruit is here!
Grapefruit is typically at its best from January thru the end of the Florida grapefruit season. We have our very own direct ship deal set up to bring you sweet and juicy Texas Ruby Red Grapefruit – Be Sure to Check Them Out!
Cara Cara Navel Oranges ROCK!
Cara Cara oranges are also known as the red navel oranges. They originated at the Hacienda de Cara Cara in Valencia, Venezuela. Cara Cara Oranges have a bright orange peel and pink - raspberry colored flesh. Its taste is sweet with undertones of sweet-cherry, with a low acid profile. Very juicy and best when eaten fresh out of hand, Cara Caras are also popular with chefs for use in cooked sauces.
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