The Weekly Produce Update 

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

Friday February 20, 2015



Eat Your Greens!

This time of year, we’re diving into large pots of garlicky braised greens just about every night! So simple to make, just choose a bunch of greens, sauté some shallots and garlic in olive oil, add your greens, balsamic and lemon juice and braise until tender (a few minutes). Right now we’ve got amazing Collard Greens, Green Kale, Lacinato Kale, Red Kale, Dandelion Greens and Chard!


Multi-Colored Swiss Chard adds brightness to your winter cuisine!

Did you know Swiss chard is a relative of the beet? That helps explain the vibrant color of the stalks of our Red and Rainbow Swiss Chard! Both varieties’ flavor is mild with a hint of earthiness making chard perfect for use in hundreds of recipes.  Pro tip: don’t discard the stems! They are colorful and have a nice texture, similar to cooked celery but without the stringiness.  Try pickling your stems! Check out this recipe from Bon Appetite Magazine! http://ow.ly/Jk5z7


Larry Ann Purple Plums are winter’s saving grace!

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! Now’s a perfect time to try them in a rustic tart or pie! Also try our sweet yellow Lemon Drop Plums!


New! “Best Ever” Pears… try one to find out if it lives up to its name!

“The Best Ever pear originated as a hybrid of the Comice and Louis Pasteur pears at the Southern Oregon Experiment Station as a result of work done by Professor Frank Reimer in 1935.  The fruit is somewhat smaller than Comice, which it resembles in shape but is darker green in color and covered with fine russet, which resembles Pasteur. The flesh has a rich vinous flavor like Pasteur, sweet, spicy, very juicy and outstanding quality. An extremely good dessert pear.”


We’ve got roots!

Wintertime can get pretty boring eating wise, so shake things up by experimenting with unique root vegetables! Choose from Red and Orange Beets, Turnips, Parsnips, Carrots & Mini-Carrots, Tri-Color Organic Carrots, Potatoes, Sweet Potatoes, Celery Root, and Rutabaga! These roots are notoriously forgiving, so give one or two of them a chance when you’re thinking veggie hash, roasted root vegetables or winter soup!


Sunchokes a.k.a Jerusalem Artichokes! 

These tubers are getting more and more popular with Produce Station staff and customers alike! We love their bold CRUNCH and mellow, potato-like flavor! No need to peel, simply dice them up, toss with herbs and olive oil then into the oven! Sunchokes will brighten up any mixture of roasted veggies!


Blood Oranges are gorgeous!

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!


Awesomely unknown Kohlrabi is so good right now!

This member of the brassica family is high in fiber and can easily be incorporated into your healthy cooking routine. The entire vegetable is edible, raw or cooked! Try shaving it to add some crunch to your salad or cubing it and chopping the greens for use in soups! The flavor of kohlrabi is described as a cross between green apple and mild turnip. 
Try this recipe for Shaved Kohlrabi With Apple And Hazelnuts from Bon Appetite  http://ow.ly/JgKTS


Beauty is only skin deep! UGLI fruit are here!

Don’t be fooled by their ugly, bumpy, discolored exterior! Ugli fruit has a fantastic sweet, sour, tangy flavor! It’s one of the best fresh eating citrus fruits in the store right now! A cousin of popular tangelos, this unique citrus fruit is grown exclusively in Jamaica! 
Learn a little more about this awesome fruit here: http://ow.ly/Jkfj1


Heirloom Navel Oranges ROCK! 

At The Produce Station we LOVE old school varieties of fruits and veggies because they are packed full of flavor.  If you love a BOLD citrus taste, with nice acidity, buy heirloom navel oranges from California this weekend, they are one of the best tasting fruits in the store right now. Be sure to grab a few pounds of regular Navel Oranges too! Perfect for squeezing and to use in cocktails! Old Fashioned anyone? http://ow.ly/H3urC


Seville Oranges finally showed up!

These ugly looking oranges are known for their SOUR flavor and great versatility! Famously sour, tart and sometimes bitter- Seville oranges are just right to use in sweet marmalade recipes like this one. Just make sure you separate the rough skin, pith and plethora of seeds before use in recipes! P.S these guys are also AWESOME to use in liqueur recipes! 


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! 
Try our Produce Station Fresh Squeezed Honey Tangerine Juice too!


Also worth checking out:

Fresh Garbanzo Beans, Rapini, Broccolini, Green Knob Onions, Brussels Sprouts, Cauliflower! 

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