The Weekly Produce Update 

 

What’s Good, What’s Fresh, What’s Hot!    

Friday November 14, 2014

 


Thanksgiving Produce Update!
Cold weather is upon us and Thanksgiving is right around the corner.  As usual, Mike Ready (our produce buyer) is at the market using his sharp eye and discriminating palate to bring you the best product available for your holiday 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 items we are excited about offering you for the Thanksgiving holiday!

Yukon Gold Potatoes – If you’ve been using russets for your mashed potatoes, it’s time to switch it up! Yukon Golds have a gorgeous color, a light and creamy flavor and the ultimate mashed potato texture- smooth, smooth, smooth! Check out this recipe for Yukon Gold Extra Buttery Mashed Potatoes from Bon Appétit Magazine! 

Sweet Potatoes Galore – Sweet Potatoes are like candy on a stick and are a Thanksgiving essential! Try roasting them with pecans and hot peppers then drizzling with honey, salt and pepper!

Michigan Winter Squash – Totally essential for your Thanksgiving table, we have a great supply of: Amazing Acorn (and Wonderful White Acorn), Honorable Hubbard, Super Sweet Dumpling, Beautiful Butternut, Delicious Delicata, Bizarre Black Futsu, Super Spaghetti, Cool Kabocha, 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 - 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!

 

Fresh Chestnuts – Chestnuts are a holiday treat you don’t want to skip! Impress your guests by using fresh chestnuts and roasting them yourself. They make a great pre-meal snack with a glass of dry hard cider and are easily incorporated into your favorite Thanksgiving recipes- think stuffing! Check out this article about peeling and roasting fresh chestnuts from The Splendid Table! 

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!

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!

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!  Also check out our adorable Baby Brussels Sprouts!

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. Try this recipe for Sauteed Mustard Greens with Crispy Garlic and Ginger from Food & Wine! 

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!

Swiss Gourmet Apples - This apple suits your every use! Eat fresh or use them for cooking, Swiss Gourmets are awesome in pies! 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.

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, ruby red Starkcrimson 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!

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!

Don’t forget to place your order for a fresh, never frozen, all-natural turkey from Tom Otto’s farm in Middleville, Michigan! 

We brought you Tom Otto turkeys for the first time last year, and when both customers and employees gave us their feedback about these birds, it was obvious we’d made the right choice.  Tom Otto turkeys are raised the right way and fed corn grown on the farm where they live.  This is a 6th generation family farm that’s been passing ideal turkey raising techniques down through the family since 1846!  We love these birds because of their fresh, juicy flavor and because we get them delivered FRESH just before the big day! Because these turkeys never hit the freezer, their meat remains texturally perfect and supremely tasty!

Place your order with our catering department today by calling Donnie at (734) 663.7010!

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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