The Weekly Produce Update 

 

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

Monday December 15, 2014


Crazy-Cool Kumquats are here from Cali
At this time of year, kumquats tend to show up as table decorations or garnishes — but their beauty is much more than skin-deep. In fact, the kumquat is the only citrus fruit that can be eaten whole, skin and all. When cooked, the kumquat's combination of sweet peel and tangy flesh adds a burst of brightness to cool-weather dishes.  Like most citrus, kumquats can be used in both sweet and savory recipes, making them as delicious in quick breads as they are alongside roasted pork. The season is just getting rolling, now is the time to give them a try.

Cara Cara Navel Oranges have made their first appearance of the season!
Cara Cara Navel Oranges are here! We love this salmon hued citrus fruit for its sweet flavor and gorgeous color! Try layering with a few orange navels, white grapefruit and a few lemon slices & pistachios and drizzling with balsamic for a beyond gorgeous citrus salad!

Hachiya Persimmons are here- eat them when they are soft and ripe!
Large and acorn-shaped, hyache persimmons are a deep orange-red color and should be very soft when ripe.  Did you know a ripe persimmon is very sweet?

 

In Season! Fuyu Persimmons!
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.


Customers go nuts for Satsuma Mandarins!
So sweet and juicy, these mandarins are probably the best piece of fruit in the store right now!  Satsuma mandarins have a very intoxicating citrus aroma; the skin is packed with oil and can be more fragrant than the flesh.   The peels are great to candy or to zest and add to sauces for extra flavor. When talking about fruit, what we really care about is the taste!  These mandarins are sweet and juicy with an almost velvety texture.  

 

Fall Root Vegetables – We’re not root haters here! 
This really is a great time of year for root vegetables.  We have beautiful parsnips, turnips and carrots, along with GORGEOUS yellow and purple beets!

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 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!

 

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!

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!

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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