To avoid the holiday blues eat more blueberries!

11/18:  Blueberries are now back in season coming from Argentina and Chile.  I really like the flavor!  They are currently packed in a 4.4 oz clamshells, but we will be switching to a 6 oz in Chicago to give our customers more value and we will see the price begin to come down drastically from the highs a few weeks ago.  Beginning Thursday they are on sale 2/$5 in Chicago and are in a 6oz clamshells.   Why should you eat more blueberries? 

• Huge in antioxidants, these antioxidants help prevent certain forms of cancer, lower blood pressure and can actually reverse parts of the aging process.

• Huge in Vitamin C and a great source of fiber\

Happy Holidays!

Collards, Kale and Swiss Chard Oh My!

I do monthly show on the local ABC affiliate in Chicago, here is the excerp from last Sunday's show also the recipes are attached as well Download Cooking Greens:

As the weather turns colder our thoughts turn to warmer things and we tend to eat more comfort foods from stews to roasts to soups.  On this Sunday’s show we are going to explore the wonderful world of “Cooking Greens” a delicious companion to all of the above.  Not only are they a hearty, delicious compliment, they are also fantastically healthy, and I mean HEALTHY in capital letters!  With Thanksgiving right around the corner (I can’t believe I am saying this) they also make great side dishes for your feast and are traditionally found in most southern celebrations.

Let’s talk cooking greens.  You might be a little confused by the term.  It simply refers to side dishes of green vegetables (basically the leaves of plants) that are cooked and served alongside a main dish or added to a stew or soup.  There are many types of leafy greens including kale, collards, Swiss chard, dandelions and spinach.  This Sunday I will bring a variety of greens including dandelions (yes, they belong to the same family as the common lawn weed and come in different colors of red and green), kale, collards and Swiss chard.  For Sunday’s show we will focus on the latter three.  Kale, collards and Swiss Chard are extremely rich in beta-carotene, vitamin C, and other substances that protect against cancer.  They are also huge in fiber and various minerals, especially iron and calcium.  Ounce for ounce they contain as much calcium as whole milk!  They are also high in vitamin K which is important for maintaining bone health.

All of these greens are best eaten in the colder months, partially because their flavor improves in the cold weather.  In fact, kale can even withstand frosts!  Kale and collards both belong to the cabbage family. Our viewers may also be more familiar with the ornamental version of kale that comes in a variety of colors that is found as a garden plant for décor and planted in the fall or sometimes as a plate garnish at some restaurants, this version of kale is actually edible, but not recommended. On Sunday we will be discussing green kale only.

 

We have seen a huge increase of late in the popularity of these cooking greens due in part to the health benefits and also due to new packaging.  The stems of both of these plants are somewhat tough and nearly inedible so they have to be removed before cooking.  The new packaging comes with the stalk removed and the greens washed and cleaned, making it very easy for consumers to enjoy these healthy vegetables.  Collards and kale can be bitter and tend to be tough, so I like to braise them in a liquid first for 20 to 30 minutes.  Since it is fall I like to use fresh cider, then finish them off with a little sauté of bacon, garlic and onions.  Cooking actually makes these 2 vegetables healthier because it breaks down the tough cell walls to unlock more nutrients.  According to folklore, collards served with black-eyed peas and hog jowl (you can substitute a nice smoky ham) on New Year's Day promises a year of good luck and financial reward.  Hanging a fresh leaf over your door will ward off evil spirits, and a fresh leaf placed on the forehead promises to cure a headache.   

Some people might find the flavor of collards and kale too strong or the texture a little tough, so an equally healthy but milder and more tender cooking green is Swiss chard.  In fact, nearly all the stem of this vegetable is edible and it only requires a quick sauté or braise, or can be eaten raw in a salad.  Swiss chard literally comes in a rainbow of colors or can come just green.  We will be bringing and cooking rainbow Swiss chard.  It is my belief that more color = more vitamins, and the healthier it is for you.  We will be eating heartily and healthy this Sunday!

 

Cider Anyone?

One of life's simple pleasure is fresh squeezed apple cider served warm!  Even better is walking in from the cold outside (and it sure has been cold here lately), into a warm house, smelling the the comforting scent of cider being warmed on the stove with some mulling spices.  So far this has been a great year for not only local apples but also for fresh pressed cider.  So give yourself a treat and serve some nice warm cider.

Bye, Bye, Peaches and Nectarines

10/4/09  Bye, Bye, peaches and nectarines!  It was a great year for for both the peaches and nectarines (especially the nectarines).  There are some still some good plums around, so enjoy them as they will be winding down soon, as well.  It is bye for now, but look for a return appearance in December.  At that time they will join cherries as the soft fruit season will be just be beginning in South America. 

Calling All Apple Lovers!

9/23/09  Mark Twain described it best, "Tom's mouth watered for the apple, but he stuck to his work".  One of the best places on earth to grow these delectable fall treats is in the Mississippi  river valley.  Chicago just got it's first shipment of apples from Sunrise Orchards located in the Mississippi Valley.  In Gays Mills Wisconsin to be exact, a little over 200 miles from Chicago.  I have been in the produce business for over 40 years and these are the best tasting, most beautiful locally grown apples around.  Peapod Chicago is one of the few retail outlets you can purchase these highly sought after apples, other than taking a day trip and buying them directly from the orchard.  By the way I highly recommend the day trip if you have the time, it makes for a beautiful autumn excursion.  Come one, Come all and sample some Fall Flavor in the form of our locally grown McIntosh 3lb bags, Gala 3lb bags (I highly recommend) and the Orchard's Best Variety 3lb bag.  If you would like more information on Sunrise Orchards or would like to visit the orchard here is the link to their website: 

http://www.sunriseapples.com/

Honeycrisp Apples are Here!

9/10/09  Attention all Chicago Customers!  The incredible Honeycrisp apple is available for purchase.  The first ones of the season have arrived and they are juicy, crunchy and explode with sweetness followed by some nice tartness in the end.  I will keep everyone updated as to when they will be available in Peapod's east coast markets, but it will be very soon so keep checking back.

No More Cherries? What I am to do?

 Unfortunately, we have just finished a fantastic cherry season.  That does not mean you will have to wait until next year to enjoy the fresh sweet flavor of cherries again.  Fresh cherries will make a re-appearance around Thanksgiving time.  This time they will be coming from Chile and they will be at their best from Mid-December to Mid-January.

To satisfy that sweet fresh craving Tony's Pick this week (today's date is 8/25) is Red grapes.  They are at their very best right now and boy are they sweet!  I also like the Green Grapes,  excellent quality and they are at their peak for taste and size.  I hope you are enjoying all the great tasting fruit!

How to Find Great Local Produce

The local produce harvest is in full bloom (excuse the pun), we have everything from peaches to corn and apples right around the corner coming into the Peapod coolers.  Here is a quick tip for everyone that wants not only great tasting fruits and vegetables, but also wants to support the local farming communities.  You can check our website and go to the produce tab where you will see a large image of local produce, just click on it for the most updated list of what is local in your market. 

It's Melon Time! Recipes included

As some of you may know I do a local TV show in Chicago on the ABC affiliate the first Sunday of every month live at 8:15 am.  I thought I would share a preview of the show this week. Here are the recipes I ll be showing on TV: Download Cantaloupe and Celery Salad with Mint Vinaigrette:Download Watermelon Gazpacho Shots: Download Sliced Melon with Prosciutto Marcona Almonds and Basil Oil:Download Feta Melon Salad

This Sunday is melon time!  As the calendar hits August that usually shouts hot weather, and what better way to cool off than with some refreshing sweet melons?  You have probably heard me recite the old adage, “The hotter the weather the better the melon,” which is why August is typically the peak time.  It is during this month that they develop their best flavor. There are so many different varieties to enjoy, from watermelon (my favorite), cantaloupe and honeydew to more exotic melons like galia, sharlyn and crenshaw.  Melons are a good source of vitamin C and potassium and are low in calories.  This Sunday we will reveal some secrets for picking a perfect watermelon or cantaloupe (the secret is the slip) and how to peel them and clean them like they do in a professional kitchen (see below).  I will also some share some stories from my days on the market unloading trailers of watermelons and cantaloupes and the merchants who bought them to peddle up and down the streets of Chicago.  There are a few of the old timers left, and they are legendary for having the very best tasting watermelons all the time!  Here are some facts about melons you may not know:

• Most melons originated in the Near East and from there spread throughout Europe, then were carried to North America by Columbus
• Ancient Egyptians enjoyed cantaloupes as well as the Romans
• Watermelon originally came from Africa
• Watermelon seeds are edible and are enjoyed in China roasted, but like most seeds they are high in fat and calories
• Melons, squashes and cucumbers all belong to the same botanical family (Cucurbitaceous), that is why sometimes an under-ripe honeydew will smell and taste like a cucumber 

Melons are a delicious fruit on their own, but I have a few recipes that will make them more interesting and enjoyable for summer entertaining.  Have you ever tried Watermelon Gazpacho Shots (great party appetizer served in shot glasses)?  Or one of my absolute favorites, Melon & Mint Feta Cheese Salad?  The combination of feta and melons works great together as the saltiness of the cheese accentuates the sweetness of the melon.  Did you know that there are people who actually salt their melons?  In Japan it is very common to sprinkle salt on watermelon.  Also very good are Melon & Celery Salad (refreshing on a hot summer day!) and Prosciutto Wrapped Melon Tray Drizzled with Basil Oil.  I hope our viewers will find these recipes fun, energizing and tasty this hot month of August.

Melon Picking Secrets revealed:

Watermelon:  It’s all in the thump!  Cradle a watermelon in your arms away from your body (holding it against your body will give you a false reading), with the belly facing down.  The belly is the yellowish part of the melon, it is yellow because this is the part that lies on the ground.  Now take an open hand and pat the bottom of the melon, if it is a good melon it will resonate with a good vibrations through out the melon; if when you pat it sounds like a patting a piece of wood, it is under- or overripe.
Cantaloupe:  It’s all in the slip.  The slip is the part of the fruit that is attached to the vine when growing.  A good slip should be slightly indented and green, indicating that the fruit was ripe and ready to be picked as it gently pulled away from the vine.  If it is under-ripe or green you will have to twist it off the vine.  The slip also indicates freshness - as the melon grows older it will begin to darken, cave in and go bad; like I said it is all in the slip.
Honeydews:  Honeydews are the most difficult of all to pick even for a produce expert like me.  The best indicator is the color, a stark white honeydew indicates flavor more toward its cousin the cucumber;  look for a creamy color, but the skin should not be soft as this is overripe. 
 

Cutting a melon:

For cantaloupes or honeydews this method works best:  Slice off ¼” from the top and bottom of the melon, then stand on one end.  Using a good, sharp knife slice the skin off the melon from top to bottom.  This allows you to efficiently remove the skin without taking off too much of the meat of the melon.  Then cut in half, remove the seeds and cut into chunks or slices.
 

Big and Beautiful

July 24th.  That is the best way to describe the Eastern peaches available in Peapod by Stop & Shop.  Like the corn most of the local produce peppers, tomatoes, cucumbers ... are not expected to hit our stores until the first week of August, but the local eastern peaches and the New Jersey blueberries are both eating exceptionally!  I am also adding a date so you know what recommendations are current (suggestion by one of our visitors), as a rule of thumb the recommendation is good for 7 days from the date of posting.  Thank you all for visiting our blog and wishing good healthy eating this summer!