Tag: fresh this week

Posted on by

Fresh This Week Tips – June 15, 2011

BANANAS:

Store: Keep bananas at room temperature, as they will continue to ripen over time. If you’re not able to finish all the bananas in the bunch, don’t worry! Even ripe or overripe bananas are good for some recipes.

Use: Bananas are beloved by people of all ages. They’re perfect for a delicious afternoon snack, a quick bread ingredient, or with some pancakes on Sunday mornings. Ripe bananas can also be peeled, cut in half, and stored in a zip loc bag in the freezer to add to recipes or smoothies later!

Prep: Under-ripe or barely ripe bananas are perfect for stir-fries, stews, curries, or deep- frying. Ripe bananas are perfect for fruit salads, fruit tarts, bread or rice puddings, or with a roast. Very ripe bananas have many brown dots on them and are ideal for sandwiches, and grilling or to compliment dessert treats like sundaes, cheesecake or crepes. Overripe or brown bananas are great for smoothies, breads, or pancakes.

NECTARINES:

Store: Nectarines will keep up to five days if stored in a plastic bag in the coldest part of the refrigerator. However, do not store nectarines in the refrigerator until they are fully ripe, as the cold will stop the ripening process.

Use: Nectarines are a great fruit because they can be used in many different areas throughout the kitchen. Whether they are eaten alone as a snack, or added to a fruit salad, pie, jam, or meat dish, their fresh, juicy flavors compliment many unique dishes.

Prep: Peeled or sliced nectarines will have a better flavor once they have been set out of the refrigerator and given time to warm up. Once sliced, squirt a small amount of lemon juice on them to keep the insides from browning. Nectarines can also be sliced, peeled and frozen to keep for extended periods of time or to make into a pie or jam.

FLAME GRAPES:

Store: Pick through the grapes and discard any that are damaged. Wrap the container of grapes in a plastic bag or towel and store in the refrigerator for up to 1 week. Grapes should be rinsed in a colander under running water and then should be warmed up a bit in order to experience their full flavor.

Use: Grapes provide the perfect accent for any summertime dish. Red flame grapes are sweet with a crunchy texture. They would make the perfect addition to a fruit salad or with a tangy glazed chicken.

Prep: Many grape varieties have a white powdery coating called “bloom.” This delicate natural protection helps keep the grapes from losing moisture, so wait to wash them until just before serving.

WATERMELON FRUIT SALAD:

Ingredients:

* 1 medium watermelon
* 1 (15 ounce) can canned diced pineapple in juice, drain juice and reserve
* 1 pound seedless flame grapes
* 2 nectarines, peeled and chopped
* 2 apples – peeled, cored and chopped
* 2 bananas, cut into bite-size pieces

Directions:

1. Cut the watermelon in half lengthwise. Hollow out the insides using a melon baller, reserving rind for later use. Drain pineapple, and discard juice.

2. Cut apples in half, remove cores, and cut into bite size pieces. Cut nectarines in half and cut into bite sized pieces. Peel bananas, and slice in to bite size pieces. Rinse grapes under cold running water, and pat dry.

3. In a bowl, toss together the watermelon balls, pineapple, apple, nectarines, banana chunks, and grapes. Divide fruit salad among the watermelon “bowls,” and serve.

*Recipe Courtesy of Allrecipes.com

Posted on by

Fresh This Week Tips 01.04.11

Citrus: Oranges, tangerines, lemons, limes and grapefruit are loaded with vitamin C. They’re great for juicing, flavoring baked goods or marinades, or just eating out of hand. Here’s the best way to keep them fresh, juicy and tasty for as long as possible.

STORE: Keep citrus fruit at room temperature for up to a week. Keep them in a cool dark place, out of direct sunlight, and be sure to check them regularly for spoilage.

Extend the life of your citrus fruit by storing them in the refrigerator. Store them in a mesh, cheesecloth or perforated plastic bag. Avoid airtight containers, as these will collect condensation that can promote mold and spoilage. You may also store citrus fruit in the crisper drawer of your refrigerator. Refrigerated citrus may keep for up to several weeks.

PREP: For the most juicy, intense flavor, allow citrus fruit to come to room temperature before eating or using. Wash citrus under running water before use.

USE: You may grate the peel into “zest”, cut in half and squeeze the juice out for use in baked goods. Peel and slice to add to fruit salads or yogurt, or slice into segments and serve as a healthy snack after school.
For more tips see http://www.sunkist.com/products/buying_storing_handling.aspx

Red Potatoes

STORE: Keep potatoes for up to 3 weeks in a paper bag in a cool, dark, dry place—never in plastic, in the refrigerator, or under a sink, as moisture speeds decay and refrigeration can darken them and adversely affect flavor.

PREP:

– Clean potatoes by scrubbing gently with a vegetable brush; peeling is optional, but any eyes should be removed.

– Boiling potatoes in their skins helps them retain starch, which makes them fluffy, not mushy.

– After they’re cut, prevent potatoes from browning by placing them in a bowl of cold water to cover.

USE: Red potatoes are best for potato salads, gratins, roasted, scalloped, soups and chowders.

Leeks

STORE: Store your leeks lightly wrapped in plastic wrap to contain odor and moisture. Don’t trim or wash them before storing. Keep them in the crisper of your refrigerator for up to one week.

PREP: Follow These Four Easy Steps*

1. Cut off the dark green part: Slice off the leek’s dark green end, trimming to the part where the color is a pale green. You can save these ends to make stock, but they’re too tough to eat on their own.

2. Cut off the end; slice stalk the lengthwise: Take the remaining white stalk, cut off the root end, and slice the leek in half lengthwise.

3. Run leeks under water or chop: If you’re using leek halves intact, hold them under running water, separating the layers slightly to help dislodge the grit (for, say, roasting). Or, if your recipe calls for chopped leeks, skip this step and slice your stalks instead.

4. Swish in water and strain: Dunk leek slices in a bowl of cool water, swishing to let grit sink to the bottom. Strain pieces to remove excess water.

USE: Leeks are related to the onion, yet have a milder, mellower taste. Use your leeks in any recipe that calls for onions. Try out this delicious and home-warming Smashed Potato and Leek Soup:http://www.klesickfamilyfarm.com/main/box-of-good/recipes/smashed-potato-and-leek-soup

* Original content from Real Simple Magazine.

images from flickr.com


Posted on by

Fresh This Week Tips, Week 10.23.10

Gala  Apples
STORE: To store, keep Gala apples as cold as possible in the crisper of your refrigerator.
PREP: Wash apples prior to eating under cool water. Peel, core and chop them if you plan to make sauce or simply cut them into thin wedges for making apple pie.

USE: Gala apples make delicious applesauce, but they can also be used in pies, juice, apple butter or eaten straight out of the hand. For a tasty applesauce add 4 apples (peeled, cored and chopped), ¾ cup water, ¼ cup sugar (omit for sugar-free sauce) and ½ tsp ground cinnamon (or one cinnamon stick) to a dutch oven. Cover and cook over medium heat for about 20 minutes or until the apples are nice and soft. Once apples are cooled, mash with a fork for chunkier sauce or puree in your blender.
image from bestfruitnow.com

Dapple Dandy Pluots

STORE: Your pluots will continue to ripen once off the tree. Turn them upside down and leave them on the counter away from the sun. When ripe, store them unwrapped in the refrigerator for up to three days.
PREP: If stored in the refrigerator, remove your pluots before eating and let them return to room temperature. They taste much better this way. Rinse and leave whole, slice into wedges or cut into chunks.

USE: These sweet Dapple Dandy Pluots can be eaten out of hand, as a fresh topping for yogurt, dehydrated into dried pluots or made into jam. You can also experiment by substituting them for plums in recipes (after all, they are the delicious hybrid of the plum and apricot).
image from newfinmysoup.blogspot.com.


Pomegranates

STORE: A whole pomegranate can be stored for up to a month on the counter or up to two months in the fridge.
PREP: Cut off the crown and cut the pomegranate into sections. Place the sections in bowl of water then push out the arils (seeds) with your fingers. Discard the membrane and strain out the water.

USE: You can either snack on the juicy, tart arils of the pomegranate or use them in dishes. Arils make a beautiful garnish for salads, bruschetta or desserts. Don’t be afraid to try something a little decadent with these jewels. Try this recipe for Beef Filets with Pomegranate-Pinot sauce.
image from my recipes.

Acorn Squash
STORE: Store acorn squash in a cool, dark and well-ventilated area for up to five weeks.
PREP: Rinse off dirt from your squash and halve it from the stem end to its point with a sturdy knife. If you are making acorn squash rings, begin by cutting the squash horizontally. Clean out all of the fibers and seeds from the cavity with a spoon.

USE: This round, acorn-shaped squash is one of the best for baking. Make a classic acorn squash side with butter and brown sugar(or just butter, then top with a sprinkling of fresh thyme leaves – a Klesick Farm favorite). If you’re feeling more adventurous, stuff your squash or make a risotto.
image from mango tomato.

Cilantro

STORE: Snip off the bottom of the cilantro stems and make sure leaves are completely dry. Fill a jar half full with water and place the stem ends of the herbs into the water. Store in the refrigerator with a plastic bag loosely covering the top of the herbs. Change the water every few days. It should last a little over a week.
You can also freeze cilantro for later use in soups and entrees (it won’t work as a garnish, but will add that nice cilantro flavor). Begin by removing the leaves from the stem and proportionally adding them to an ice tray. Fill the tray with water on top of the leaves and freeze for 2 days. Remove cilantro cubes from tray and place in a freezer bag. Thaw when needed and use within 2 months.
PREP: Fill a bowl with water, submerge your cilantro leaves in the water and swish them from side to side to remove any dirt. Shake off the excess water and pat dry with a paper towel. Slice through the stems with your chef’s knife and finely chop the leaves (by rocking back and forth) or leave them whole.
USE: Cilantro provides great flavor for Mexican, Thai, Indian and Middle Eastern dishes. It’s a staple ingredient for salsa and is the perfect garnish for soups and curries.
image from qwickstep.

Yams*


STORE: Store yams in a cool, dark and dry area for up to two weeks.
PREP: Wash them thoroughly to remove dirt. Slice with a sharp knife into rounds, cubes or whatever cut your recipe requires.
USE: Yams are a wonderful and versatile fall staple. Make candied yams, mashed yams or yam fries. You can also bake them in the oven (rubbed with a little extra virgin olive oil for crisp skin) at 400F for 45 minutes to an hour. For a delicious vegetarian dinner, try this week’s Yam & Black Bean Burritos.

*Note: Did you know that yams and sweet potatoes are entirely different vegetables? In North America we seem to use the names interchangeably, but they aren’t actually related. True yams typically have black or brown thick skin with flesh that varies from off-white to red or purple. These large tubers are from Africa and not readily available in the US.  Sweet potatoes have thinner skin and are generally shorter and stubbier than yams with flesh that ranges from a pale yellow to bright orange. For cooking purposes, sweet potatoes are sweeter, moister and less starchy than yams. In regards to this week’s box of good, here at Klesick Family Farm we call the dark skinned, bright orange sweet potatoes “North American yams.” All that being said, sweet potatoes and North American yams are usually interchangeable in recipes with minimal changes needed to compensate for the differences.
image from rhapsody in books.

Posted on by

Fresh This Week Tips, 10.3.2010

d’Anjou Pears
STORE: Keep pears at room temperature until ripe. To test for ripeness, gently push on the stem. If it gives a little, your pear is ready to eat.
PREP: Wash pears in cold water and keep them whole, slice them or chop them.
USE: d’Anjou pears can be eaten out of hand, mixed into a spring salad, baked or poached. Remember the delicious Apple and Rhubarb Crisp recipe? Make another version of that crisp by substituting the apples and rhubarb with pears and dried cranberries.

Spartan Apples
STORE: Store apples in a paper bag in the crisper of your refrigerator. Spartan apples typically don’t keep for very long, so it’s advisable to use your apples within 1 week.
PREP: Wash apples under cold running water. If using your apples in a recipe, typically you will peel and core the apple before cutting it into slices or cubes. To prevent apples from browning, brush with a lemon juice-water solution (1 cup water mixed with 1 teaspoon lemon juice).
USE: Spartan apples are the small to medium sized offspring of MacIntosh apples. They are a favorite among children for their crisp, snow white flesh and sweet flavor. Pack your Spartan apples as a lunchtime snack or use them to make a wonderful applesauce or apple butter.

Bunch Carrots
STORE: Always remove tops from carrots as they take moisture from the “root” to stay green, leaving you with a limp carrot. Store carrots in the coolest part of the refrigerator in a plastic bag or wrapped in a paper towel to reduce the amount of moisture that is lost. They should keep for about two weeks. Be sure to store your carrots away from apples, pears, potatoes as they produce a gas that will make carrots bitter.
PREP:  Wash carrot roots and gently scrub them with a vegetable brush right before preparing them to eat. Peel (if desired) and chop according to your recipe or their purpose.
USE: You can steam, pickle, puree (for carrot soup!), juice, eat them raw or add them to any number of soups, stews and stir fries.

Yellow Corn
STORE: Store corn in a plastic bag in the refrigerator. Do not remove its husk since this will protect its flavor. To enjoy your corn at its best, eat as soon as possible.
Fresh corn freezes well if placed in heavy-duty freezer bags. To prepare whole ears for freezing, blanch them first for seven to eleven minutes depending upon their size. To freeze the kernels, first blanch the ears for about five minutes and then cut the kernels off the cob. Whole corn on the cob will keep for up to one year, while the kernels can be frozen for two to three months.
PREP: To prepare your corn, remove or pull down the husks (depending on if you would like to cook your corn with the husks on or off) and remove the silk from the cob. Rinse under cool water (if desired, pull the husks back around your corn). To cut the kernels off of a corn cob, put the flat stem end in a bowl and run a sharp chef’s knife down the length of the ear using a sawing motion.
USE: Corn can be grilled, baked, steamed, boiled or broiled. For a last taste of summer, try this tasty Oven Roasted Corn on the Cob recipe. To enjoy your corn in Fall dishes, add cooked corn kernels to soup or chili for a heartier, more nutritious meal.

Posted on by

Fresh this Week 9.19.2010

SPINACH
STORE: Store fresh, unwashed spinach loosely packed in a plastic bag in the refrigerator crisper for about five days.
PREP: Wash thoroughly by swishing leaves in a bowl full of tepid water and repeat until clean. Dry with paper towels or in a salad spinner.
USE: Boil spinach for one minute to bring out the flavor or simply keep raw. Make a delicious Strawberry & Spinach salad or substitute spinach for the Swiss Chard in these delicious Swiss Chard & Caramelized Onion Tacos. You can also add spinach to smoothies, add layers of steamed spinach to lasagna or simply saute with a little olive oil, garlic and a pinch of salt.

Sekel Pears
STORE: The Sekel pear can be stored in the refrigerator for two to seven days. To ripen, leave them at room temperature for two to four days.
PREP: Wash pears under cold water. Leave whole, cut into fourths or cube depending on your preference or desired recipe. To prevent pears from browning, brush with a lemon juice-water solution (1 cup water mixed with 1 teaspoon lemon juice).
USE: This delicious dessert pear is best used for pickling, poaching and canning, but is tasty eaten whole. When baked, the flavors of the Sekel pear work wonderfully with honey and cinnamon (a scoop of vanilla ice cream is also delicious).

Yukon Potatoes
STORE: Store Yukons in a cool place in an open paper bag. They should last a couple of weeks.
PREP: Wash and lightly scrub potatoes before using. Peel potatoes before using or leave the skin on for baked potatoes or to add additional texture to mashed potatoes.
USE: Yukon potatoes have a delicious buttery flavor. They make wonderful home fries, mashed potatoes and soups. If you’re feeling adventurous, try out this yummy Fall recipe for potato pancakes!

Posted on by

Fresh This Week Add-Ons: It is cooking greens season!

If you like ratatouille…this is a great time! We’ve got basil, zucchini/yellow summer squash, red bell peppers,  garlic & onions available to go with! For a great Ratatouille recipe, go tohttp://smittenkitchen.com/2007/07/rat-a-too-ee-for-you-ee/

Posted on by

Fresh this week 09.14.2010

Gala Apples:
A superb dessert apple that is excellent for fresh eating and baking! Enjoy them raw, cooked, roasted or in vegetable platters.

How to store:

To store, keep apples as cold as possible in the refrigerator. Apples do not freeze until the temperature drops to 28.5 degrees F.

Green Bell Peppers
Bell peppers add fresh flavor and splashes of color to raw and cooked dishes. They’re also great sources of vitamins A and C.

How to Store:

Refrigerate peppers unwashed (moisture speeds decay) in a plastic bag in the vegetable drawer. Red and yellow peppers will last up to 5 days; green, about a week

Arrugula (Also called Roquette)
Arrugula adds spicy accents to dishes far beyond Italian. Arrugula is used in Italian dishes and with many foods containing olives, garlic, tomatoes & peppers. It’s leaves are zesty and when harvested before fully mature make a great addition to salads.

How to store:
Place the bunch, or the loose leaves, in a plastic bag in the refrigerator’s vegetable drawer, where they’ll last up to 3 days.

Posted on by

Fresh this week 9.07.2010

STARKRIMSON PEARS:

The Starkrimson pear has a beautiful full red color and a very juicy, sweet and floral flavor. Make a display of these in a fruit bowl; they are as beautiful as fresh cut flowers. But when you eat them you might want to lean over the kitchen sink because they are so juicy and sweet!! Their sweet floral flavor also compliments strong cheeses. Together with goat cheese or blue cheese they really dress up a salad.

These herald the first of the pear harvest and will likely need to ripen a few days before use.

To hurry the ripening process, keep pears at room temperature, each piece individually wrapped in paper, or enclosed in a paper bag ventilated with a few holes. Check them with some frequency. Pears ripen from the inside out. Looks can be deceiving so test the stem end for that slight “give” to tell you when the pear is ready. Ripe pears  should also be slightly fragrant. Ripe pears should be stored in the refrigerator. See the recipe on the back of the newsletter for Ashley Rodriguez’s delicious Sautéed Pears with Toffee Sauce, an excellent way to enjoy this crisp pear.

◊ ◊ ◊

CILANTRO:

Store: Wrapped loosely in plastic, cilantro will keep in the refrigerator for one week as long as the leaves are not wet. If the leave become wet (don’t wash them until you are ready to use them) they will quickly spoil. Rinse cilantro well before using as it may have soil or grit clinging to its leaves and stems.

Prep: When you are ready to use cilantro, take the whole bunch holding onto the stems and dunk it into a bowl or sink of cool water. Gently swish back and forth to rid the leaves of any sand or grime.

Shake cilantro well to remove excess water, then pat dry with a towel.

Begin slicing through stems with your chef’s knife. Slice off only as much as you need; the unused portion will last longer uncut

Holding your knife’s tip steady on the board while you rock the blade back and forth, finely chop cilantro. Take care not to over-chop, or cilantro will turn black.

Wrap unused cilantro in damp towels used to dry off the washed cilantro and place inside a resealable plastic bag. Your herbs will last three to five days in the refrigerator, as long as you keep the towel slightly damp.

Use cilantro in fresh salsas, southwest dishes, add it to beef or meat filling in a taco or burrito. Use as a marinade to spice up meat dishes. Cilantro is also used in many delicious Asian dishes, salads, dressings, and soups.

For a simple and delicious guacamole recipe featuring cilantro, go to http://www.finecooking.com/recipes/cilantro-lime-guacamole.aspx

◊ ◊ ◊

AVOCADOS:

Store: avocadoes should be sotred at room temperature to allow them to ripen to their desired stage. Place in a brown paper bowl or in your fruit basket to ripen them.  When ripe they need to be used with in a day or two.

Prep: To peel, grip the avocado gently on one side with one hand. With a large, sharp knife in the other hand, cut the avocado lengthwise around the seed. Open the two halves to expose the pit. At this point there are a few ways you can proceed to remove the pit from the avocado half that has the pit. One way is to make another cut, lengthwise on the avocado half that has the pit, cutting around the pit, exposing it so that it is easier to remove. You can also use a spoon to scoop out the pit.

At this point, you can either scoop out the avocado flesh with a spoon (for making guacamole), or slice the avocado into segments. To make it more easy to scoop out the avocado flesh, take a small dinner knife and gently make cuts in the avocado flesh in a cross-hatch pattern, careful not to break through the avocado peel. Then use a spoon to easily scoop out the avocado pieces. If you are making guacamole, don’t worry about slightly discolored or brownish sections. Scoop them up with the rest of the avocado to mash.

For step-bt step photos of this go to http://simplyrecipes.com/recipes/how_to_cut_and_peel_an_avocado/