Best if Used By 03/08/10

Eat This Now for Tuesday March 2, 2010 features: Red Grapefruit, Asparagus, Gold Pineapples, Premium Winter Apples, and Romaine Hearts.

1. Red Grapefruit

Need a ray of sunshine this week?  Refresh yourself with Red Grapefruit.  “But Produce Geek, Grapefruit take too much work to eat, plus – aren’t they sour?”  Good Grapefruit are sour… AND sweet.  Add sugar to peak of the season Grapefruit? – that’s like adding sugar to Frosted Flakes.  Nature has ‘em all sweetened up for you when the crop is at it’s best.  Right now Organic and Conventional Red Flame and Dark Red Grapefruit varieties from Florida are about as good as they come.  Texas Rio Star Grapefruit are high quality too.  Skin scars and blemishes do not impact flavor, so choose your Red Grapefruit by what feels heavy for it’s size to get ones packed with juice.

You’re right, Grapefruit are indeed tedious to cut and section, especially if you’re an impatient fruitivore like me.  Here are some videos of methods some folks use to get at the juicy goodness post-haste:

• Peel ‘n Section (in 2 min., but video takes 3 min?)
• Quick-Slice ‘n Section: (why sweat the membranes!)
• Halve ‘n Section (with Plastic Knife, umm -no spoon? are you on a plane?)
• Hack ‘n Chop (right up my alley, straight forward and fast)

2. Asparagus

Great price, great quality – why not go for it!  Give yourself a preview of Spring.  New crop Green Asparagus is abundant from Mexico right now and just begging to be steamed, sauteed, boiled, grilled or baked into your favorite casserole.  Organic Asparagus will be about as low priced as it ever gets in the next two weeks.

P.S. Garlic and Lemons totally dig hangin’ out with Asparagus in tasty recipes.

3. Gold Pineapples

Last call!  Super Sweet variety Gold Pineapples will be shorter in supply in coming weeks due to light supplies.  So why highlight them?  Well, there are still decent amounts of XL and Jumbo Gold Pineapples in the pipeline this week and lots of hot advertised specials in major supermarket chains to promote them.  Grab one or two before the price goes up.

4. Premium Winter Apples

Got hooked on Honeycrisp, but not sure what apple to buy now since they are done for the season?  Time to try something new, but not sacrifice on flavor and texture.  Here are four premium winter varieties you might find in that spot where the Honeycrisps used to be at your supermarket:

• Ambrosia: Fine-textured flesh, aromatic, very sweet – think Golden Delicious meets a marshmallow. (though crop is finishing soon)
  

   

• Jazz: Hard and crunchy, tart yet still quite sweet – interesting.
  

   

• Pacific Rose: Crisp, lightly sweet, juicy crunch – almost floral.
  

   

• Pinata: Crisp, clean flesh, old-time apple flavor with tropical undertones.
  

Hate mealy apples? Vote for your favorite Non-Mushy Apple below:

Campaign Against Mushy Apples – Who likes mushy apples? Exactly. Vote for your favorite NON-Mushy apple variety available in Winter, and Yes, there are some major varieties missing that can be way too inconsistent on texture this time of year. P.S. Alas, Honeycrisp are done for the season. And, yo – Gala and Granny Smith, you’re both on my mushy-watchlist this time of the year.

5. Romaine Hearts

Take advantage of heavy harvests and discounted pricing this week on Organic and Conventional Romaine Hearts.  Hearts are sweeter and crisper than the dark green outer leaves of Romaine.  Romaine Hearts usually hold up well in your refrigerator, but I do recommend that you use what you buy quickly this week.  These Romaine Hearts were subjected to lots of rain earlier in their growing cycle, loading them with water.  Excess water can turn to rib-rust or pick ribbing several days after the lettuce has been harvested, so don’t dilly-dally – fresh is best anyway!

Forward this to a friend if you think they’ll like it – Here’s to fresh produce!

The Produce Geek,
Jonathan K. Steffy

Best if Used By 03/01/10

Eat This Now for Tuesday February 23, 2010 features: Jumbo Navel Oranges, Baby Bella Mushrooms, Broccoli, Braeburn Apples, and W. Murcott Mandarins.

1. Jumbo Navel Oranges

Big is not necessarily better, but Big is… bigger.  Jumbo-sized Organic and Conventional Navel Oranges from California are an excellent fruit choice right now if you want to get the most out of Big.  The larger sized fruit means less work peeling and more sweet, seedless, juicy meat inside to eat, even if the rind is thicker.  So what should you look for at the store?  Jumbo Navel Oranges are softball sized and should feel heavy, and they’re often sold in 8lb bags.  Come late March and into April, Jumbo Navel Oranges can sometimes become dry inside as the season ends – so don’t wait!  The next 3-4 weeks is the time to go Big.

2. Baby Bella Mushrooms

What’s in a name?  Here was a mushroom with an identity crisis: Crimini.  Crimini’s are similar to White Mushrooms left to mature until the tops become tan to brown.  If those Crimini’s are allowed to grow even more they become big ol’ Portabella Mushrooms when the veil opens up to show the gills.  But most people don’t know what a Crimini/Cremini/Italian Brown/Roman Brown is – sounds too challenging, something only chefs would know how to use.  Lots of people do know what a Portabella Mushroom is.  The name “Baby Bella” was coined by a clever Pennsylvania mushroom grower for their Crimini’s.  Other’s mimicked with Baby Portabella and both names sold more Crimini Mushrooms than ever.

Grown inside, Baby Bella (aka Crimini) Mushrooms are available year round, so now is as good a time as any to try them.  The texture and shape is that of a standard White Mushroom, but the flavor is earthier and richer.  You can use Baby Bella’s as a tastier, buttery substitute for White Mushrooms in salads, stir-frys, sautes, pizzas, pastas and with meats.

3. Broccoli

The low down: Last week brought on lots of Organic and Conventional Broccoli in West Coast growing areas.  There was not enough demand for it throughout the country.  That translates into lots of supply, low prices at wholesale and plenty of sales and promotions at stores this week.  You should take advantage of it.  Raw, steamed, boiled, stir-fried – versatile Broccoli is loaded with flavor and nutrition.

4. Braeburn Apples

Firm, just a little more sweet than tart, Braeburn Apples are a good selection right now for snacking and baking.  This year’s Washington State crop got jolted by a late freeze.  Still, in spite of some crop loss there still lots of great Organic and Conventional Braeburns available at fair pricing.  This variety stores quite well, so you’re not likely to get the dreaded “mushy apple” like you might with the Red and Gold Delicious this time of year.

Hate mealy apples?  Vote for your favorite Non-Mushy Apple below:

Campaign Against Mushy Apples – Who likes mushy apples?  Exactly.  Vote for your favorite NON-Mushy apple variety available in Winter, and Yes, there are some major varieties missing that can be way too inconsistent on texture this time of year.  P.S. Alas, Honeycrisp are done for the season.  And, yo – Gala and Granny Smith, you’re both on my mushy-watchlist this time of the year.

5. W. Murcott Mandarins

So many citrus variety names – how are you to keep up with it all?  Well, most people don’t and instead buy the same stuff they usually do until that variety is finished, and then they don’t try anything else until that variety they’re used to comes back again.  Can’t blame ‘em.  Who wants to spend money on something they’re not sure if they’ll like?  That is probably the reason you would not buy a W. Murcott Afourer Mandarin.  A what?  Exactly.

W. Murcott Afourer Mandarins from California are out-of-control delicious right now – virtually seedless, sweet, easy to peel orange colored citrus fruits!  Smart Organic and Conventional growers are marketing these wonderful late season mandarins as “Seedless Mandarins,” “Sweet – Seedless Easy Peelers,” “Delites” and “Cuties.”  If you like Clementines (which are going out of season), you’ll love W. Murcotts.  You won’t find them everywhere, but if you come across them in bulk, in 2-3lb bags or 4-5lb gift boxes – they are a must buy, no matter what the name.

Forward this to a friend if you think they’ll like it – Here’s to fresh produce!

The Produce Geek,
Jonathan K. Steffy

10 Ways to eat more Fresh Fruits and Vegetables without breaking the bank.

Best if Used By 02/22/10

Eat This Now for Tuesday February 16, 2010 features: Moro Blood Oranges, Empire Apples, Green Anjou Pears, Butternut Squash, and Meyer Lemons.

1. Moro Blood Oranges

The flavor knob has been cranked all the way up.  It’s time to rock out your taste buds with peak of the season Blood Oranges – Yeaaaaah!  Organic and Conventional Moro variety Blood Oranges from California are outstanding right now.  Moro’s are streaky red to deep maroon inside, almost seedless and so delicious.  The flavor is rich and sweet-tart; think berries, plums and navels together on stage, just jammin’.  They’re perfect for snacking and can turn recipes that call for oranges into something extra special.  I plan on bringing a whole case home from the warehouse this week to enjoy and share with friends.  You should try some and discover what Italians and Sicilians have known for a long time: Blood Oranges rock.

2. Empire Apples

The Empire strikes back.  The Force is strong with this apple variety.  Here’s what I mean: In late winter and spring, when some other varieties of Eastern grown apples can sometimes be mushy, Empire Apples are firm and solid.  Empire’s are fresh-sweet, a tad tart, crisp – ideal for snacking, good for baking too.  Kids love the juicy, crisp sweet-tartness of Empires.  In fact, some processors prefer this variety for their sliced apple packs.  New York is where the Empire variety originated and got it’s name, and it is also where the best ones come from.  Find some and give ‘em a try.  May the Force be with you and your kid’s lunchbox.

3. Green Anjou Pears

When’s the last time you had a fresh pear?  It is time to have another one.  The most plentiful pear in the US, all-purpose Green Anjou Pears are readily available from the Pacific Northwest right now for your snacking and cooking adventures.  If you let Green Anjou Pears ripen, you can enjoy a juicy and sweet one that just might get you on an unexpected pear-kick.

This variety ripens from the inside out and the skin color won’t change.  So how do you know when it is juicy-sweet?  “Check the neck.”  Press your thumb near the top of the egg-shaped Anjou below the stem.  It should give to gentle thumb pressure when it’s primed inside.  Try it.  Go to www.usapears.com for more on ripening, cool recipes and more.

4. Butternut Squash

Something about these winter days brings on cravings for the rich, sweet and nutty taste of Butternut Squash.  Maybe pureed into soup, roasted in cubes with spices or baked into a casserole – the possibilities are delicious.  Organic and Conventional Butternut Squash are mostly coming from Mexico at this time, and quality has been solid.  If you need a time saver, many supermarkets stock fresh Peeled Halves or Cubed Butternut Squash.

5. Meyer Lemons

Have a recipe that calls for fresh Lemons?  Give it a chef upgrade by using in-season Meyer Lemons, Martha Stewart would be proud.  Meyer Lemons have a deep yellow skin (almost orange) that is fragrant and ideal for zesting.  The flesh is sweeter and less acidic than that of regular Lemons.  Meyer Lemons are recipe dynamos!

In a moment of curiosity the other day in the warehouse, I ate an Organic Meyer Lemon from California whole, rind and all, to see how much sweeter they are.  (Yes, I am a professional, but you can try this at home.)  It was delicious, still sour, though less so than a true Lemon.  Invigorating, but alas, Lemons aren’t hand fruit.

Forward this to a friend if you think they’ll like it – Here’s to fresh produce!

The Produce Geek,
Jonathan K. Steffy