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Eat This Now for the Week of 02/13/12

Best if Used By 02/20/12

Eat This Now for the week of February 13th, 2012 features:
Asparagus, Jazz Apples, Green Grapes, Mini Watermelons and Organic Romaine Hearts

1. Asparagus

PEAK SEASON | VALUE PRICED | BEST FLAVOR

When Asparagus is fresh, it is a real treat. Yea, that’s right… I called a vegetable a treat. My favorite preparations are done on the grill or oven – oh, the flavor! Fresh crop Green Asparagus has quickly hit peak season in Mexico here in mid-February and should be an outstanding vegetable choice this month. Prices are lower and quality is running great! I couldn’t resist going overboard this weekend with Bacon Wrapped Asparagus Bunches. Whoa. It was worth it!

Gift wrappped.

Wondering how to select the best Asparagus in the produce department? Here’s what I recommend: If you see the tips are wet or all frayed out – avoid those bunches (they’re going bad). If you see thick, dark green streaks on the length of the stalk – avoid those bunches (they’ve gotten too old or too cold). If you smell an odor from the bottoms or tops of the Asparagus – avoid those bunches (they’re going bad). If you feel the Asparagus is limp and flopping – avoid those bunches (they’re not fresh). But right now, it’s unlikely you find any of those issues – cool! Speaking of cool, wrap your Asparagus in plastic and keep it in the fridge and use it within a few days. Put a damp paper towel around the bottom of the bunch if you’re worried about it getting dehydrated before use. Thick, medium or thin – girth of the spear has minimal impact on quality or flavor, just cooking times.

RECIPE – Bacon Wrapped Asparagus Bunches

Pre-heat Oven to 425 F
Rinse 1lb of fresh Green Asparagus
Trim off the fibrous bottom portion of the Asparagus (about the last 1″)
Wrap 5-7 stalks of standard sized Asparagus with 3 strips of Bacon, just overlapping
Drizzle with Olive Oil and Balsamic Vinegar
Season with Coarse Salt and Black Pepper
Place on baking tray, seam side down, and roast for 19-23 minutes

2. Jazz Apples

BEST FLAVOR

Has your go-to Apple let you down on occasion lately? Off flavor or mushy texture? That’s frustrating! Well, it has been months since all Apples in the Northern Hemisphere were picked. Here’s an Apple variety I trust in the dead winter to consistently deliver a delicious and crunchy eating experience. Jazz Apples, baby!

Jazz. Rock on.

A cross between Braeburn and Gala, Jazz Apples have firm – no, hard – flesh that is simultaneously sweet and tangy. They stay crisp out of refrigeration better than other Apple varieties and get sweeter during cold storage over the winter months. They’re perfect for snacking and don’t bruise easily in your lunch box or brief case. Jazz are a good baking Apple too. Have you tried them? Expect to pay a little more than the old-standby varieties, but it will be totally worth it.

3. Green Grapes

PEAK SEASON | BEST FLAVOR

Green gobble’in! Mmm. Last week you may have read here that Red Seedless Grapes were a good choice. This week Green Seedless Grapes are joining the Eat This Now club too! Flavor has really improved and you can expect to find sweet eating peak season Green Grapes from Chile in stores the next several weeks. There is unlikely to be a major flush accompanied by super cheap prices this season on Green Grapes though, as the crop has fallen short of growers’ original volume expectations. Still, now is a great time to get some for you and your family to snack on.

Green Gobble 'en.

What does it mean when the Grapes are more yellowish than green? In my experience, yellow hue indicates a very sweet eating berry – yum! But keep ‘em refrigerated and eat ‘em quick since the more sugar the fruit has the shorter the shelf life will be. Avoid Green Grapes that appear wet and sticky in their package or feel soft.

4. Mini Watermelons

BEST FLAVOR

The kid test. My kids begged me for one of the Mini Watermelons as we rolled through the produce department while shopping on Saturday. I had tasted some at work during the week and thought they were pretty good, but the kids would give unfiltered feedback for sure… so I bought them one. Mini Watermelons, often referred to as Personal Seedless Watermelons since they only weigh about 3-7lb, have thin rinds and juicy, sweet flesh. Right now, Mini Watermelons from Central America are in light supply, but the ones from Mexico are very high quality and flavorful. Their verdict? “More please!”

Pure Heart hearts.

Organic Pick of the Week
5. Organic Romaine Hearts

PEAK SEASON | VALUE PRICED

Are you a Blender or a Purist? i.e. Do you mix Romaine Hearts with other greens to create your salads with color and texture, or do you like to use all Romaine Hearts for crunchy, sturdy salads? There’s, no right answer, just cool recipe ideas. You have a favorite salad to share? Comment here or post it to our Facebook page (link Facebook for ProduceGeek). Pictured here are Organic Romaine Hearts with Citrus Vinaigrette and Blood Orange sections.

Organic Romaine Hearts, Citrus Vinaigrette with Blood Oranges

Organic Romaine Hearts are crisp, juicy, clean and flavorful right now. The only thing that could make them better is if they were priced affordably… hey, you’re in luck. Organically grown Romaine Hearts are in peak harvests in Southwestern growing regions. Romaine Heart rows are planted extra close together to help the Lettuce head grow tall and tight. The outer leaves are trimmed off, they’re immediately packaged in the field (there is no “romaine heart factory”), rushed to the cooler and shipped around the country. How fresh is that!