The Weekly Produce Update
What’s Good, What’s Fresh, What’s Hot!
Wednesday October 22, 2014
Fuyu Persimmons are a fall favorite!
This is a nice sweet fruit that is only around in the fall. When selecting Fuyu persimmons, look for ones that are yellow-orange in color and firm to the touch. Fuyus will stay firm for two or three weeks at room temperature. Eventually, after about three weeks, they will soften somewhat like the Hachiya. At this stage, some people feel the Fuyu's sweetness reaches its peak. Check out some Fuyu Persimmon recipes here!
‘Harrow Sweet’ Bartlett Pear Baskets are here!
Boasting the ‘quintessential pear flavor’, ‘Harrow Sweet’ Bartletts are just what you’re looking for when you’re craving a ripe, clean tasting pear! This varietal is also known as the sweetest Bartlett pear. They also do great in canning purposes! Grab yourself a couple of baskets this weekend for canning, pear butter or a crisp! Also 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!
Bosc Pear Baskets
Dark tan with long, tapered necks- Boscs 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. This means that Bosc pears can be used when they’re still on the firm side, making them ideal for poaching, sautéing or baking! Bosc pears are also a welcomed addition to a cheese board! Think Gorgonzola and brie! Try our Bosc pears in this recipe for Poached Pear and Brown Butter Tart from Food & Wine!
Michigan Concord Grapes are making the store smell wonderful!
Concord grapes are the most widely grown grape in Michigan! They are most commonly found in your deep purple morning glass of grape juice. Think of all that sweet-tart flavor compacted into one juicy bite and you’ve got a Concord grape! Toss a bunch in your lunch box, you’ll thank us later. Try our Michigan Concords in this recipe for Harvest Salad with Gorgonzola, Bacon and Concord Grapes from Food & Wine Magazine!
Michigan Apples are really making it feel like fall!
Grab them by the half-peck!
• Michigan Mutsu Apples: also know as “Crispin” apples; sharp flavor but still nice for fresh-eating.
• Michigan Fugi Apples: this is the “September Wonder” variety, known for its red blush and creamy, tangy flesh.
• Michigan Golden Supreme Apples: an early offspring of the Golden Delicious variety; golden in color, no acid, mildly sweet & very juicy!
• Michigan Jonagold Apples: “It has the sweetness of a Golden Delicious and the tartness of a Jonathon. Whatever you can do with an apple, you can do with a Jonagold.”
• Michigan Honeycrisp Apples: everyone’s favorite! We look forward to that SNAP from the first bite of a sweet Honeycrisp apple all year long! These apples are quite possibly the best fresh eating apple we’ll get all season.
• Michigan Gala Apples: pink exterior, sweet flavor, keeps well!
• Michigan Greening Apples: very tart! Great if you like a sour green apple, also perfect for baking.
• Michigan Zestar Apples: sweet-tart flavor, large fruits, great for fresh eating. Very crisp!
• Michigan McIntosh Apples: crisp red apples with a nice, refreshing flavor. Often used to make cider.
• Michigan Jonathan Apples: “prized for its tangy flavor. Great for cooking or adding some snap to your cider!”
• Michigan Ruby McIntosh Apples: juicy fruits with a pleasing tartness and hints of raspberry and spice!
• Michigan Swiss Gourmet Apples: a rich and balanced flavor. Great for pies and fresh eating!
• Michigan Red Cortland Apples: sweet and tart, very crisp! Awesome on a salad or in a slaw.
Michigan Squash, now in season!
Right now we have the following squash in the house:
• Black Futsu Squash: a rare Japanese black squash; black exterior will fade to a deep brown color over time; golden flesh with a rich flavor reminiscent of hazelnuts.
• Buttercup Squash: this “Burgess” variety of buttercup squash has a super sweet flavor and is stringless- making it great for baking or even steaming. Try mashing it as a substitute for mashed potatoes! This is the nicest buttercup squash our produce buyers have ever tasted!
• Delicata Squash: slender and oval shaped, delicate “buttered corn” flavor, creamy pulp, very versatile.
• Butternut Squash: a classic in fall recipes, thin rind that can be peeled with vegetable peeler, sweet & nutty flavor.
• Acorn Squash: thick rind, mildly sweet flavor, great for roasting! One squash can feed four people.
• “Thelma Sanders” White Acorn Squash: an heirloom acorn variety; white flesh that becomes very buttery when cooked; very pleasant & balanced flavor.
• Sweet Dumpling Squash: this is the “Heart of Gold” variety; tender flesh and sweet flavor, the size of a large apple and covered in green stripes, you can eat the peel! Simply cut in half and roast, serve one half squash per person.
• Apple Dumpling Squash: a yellow striped variety of Sweet Dumpling, excellent for stuffing.
• Hubbard Squash: grey and red in color; very large and tear drop shaped with big ridges and bumps covering exterior; will last very long and stores well; flesh is orange and sweet tasting; the hard exterior flesh is not consumable; similar in flavor to pumpkins; best cooking method is baking flesh side down until soft
• Red and Grey Baby Hubbard Squash: smaller Hubbard-shaped fruit that have fine-grained, gold flesh that is quite sweet
• Spaghetti Squash: mild flavor; cut in half then roast in a water bath until tender; once cooked, shred the flesh with a fork, the cooked squash strands resemble spaghetti! Serve with butter and S&P or with tomato sauce.
• Pie Pumpkins: huge supply of beta carotene! Thick & creamy flesh, excellent for using in pies & soups!
Michigan Mixed Roasting Peppers!
We love these peppers and so will you! Mix and match to create a color and flavor bomb in your oven or grab a container of Michigan mixed roasting peppers! We suggest simply hitting them with some olive oil, S & P and throwing into in a hot oven! Get a nice char on them and they are ready to go! You’ll end up with a variety of sweet and mild flavors that are perfect to spice up a salad, pair with a steak, or serve on a sandwich. You’ll find poblanos, banana, hot and sweet roasters and sweet orange peppers - just to name a few! They’re so sweet and have a fruity flavor that’s exacerbated by roasting or grilling! Also check out our Michigan Pimento Peppers! Try using pimento peppers where you would jalapeños for a milder and more succulent flavor! Learn more about pimentos here!
Michigan Grown Eggplant is simply gorgeous!
Oh the power of a properly prepared eggplant! Delicately bitter and distinctively spongy- eggplant can be tricky to prepare and among the most intimidating vegetables to incorporate into your home cooking routine. However, it’s been a major staple in Mediterranean, French and Italian recipes for centuries. Follow these tips to ensure a happy ending to your eggplant cooking endeavors: peeling strips from the eggplant can help with the texture, slice or cube the eggplant into small pieces then salt it thoroughly for ideal flavor, cook it all the way through (cutting it small with help with this step!) to avoid mismatched textures and temperatures, use a quick cooking method for best results such as frying, grilling or roasting under high heat. Try this simple recipe from Fine Cooking for Grilled Eggplant!