Eat This Now—Tuesday 02/16/10
2010
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.
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