April 2014
Artichokes
BEST FLAVOR | PEAK SEASON
Ever prepare fresh artichokes? Go for it. You can do it! April and May mark the peak season for fresh, artichokes. This month will be a fabulous time to find great tasting, high quality Artichokes from small to jumbo sizes. April and May is also the peak season for Baby Artichokes that can be cooked and eaten whole, petals and all.
Artichokes. Relative of the thistle plant. Revered in Mediterranean cooking for thousands of years.
SELECTING
- Select Artichokes that feel firm, have tight petals and have a fresh squeak when you squeeze them.
- But handle carefully! Artichokes have sharp thorns this time of year.
PREPARING
- Wash to remove outer natural waxy coating (which can taste bitter)
- Trim ½" from base of stem, peel outer portion of the stem. Middle of stem is an extension of the edible "heart." Or just remove stem completely.
- Pull off small petals from stem plus small petals at the bottom of the Artichoke.
- Optional: Snip the thorny tips of each petal with a scissors.
- Cut ½"-1" off the top of the Artichoke
- Optional: Rub cut areas with lemon juice or dip in lemon water to prevent browning/oxidation
Preparing Artichokes: wash, trim stem, snip thorns, cut top, rub lemon on cut areas to prevent browning.
COOKING - Artichokes are fully cooked when a knife slides easily into the bottom (like cooking a potato)
- Boil: 25-45 minutes in salted water, submerged, cover with lid
- Steam: 30-40 minutes, stem side up
- Bake: 55-75 minutes, double wrapped in foil, stem side down, minced garlic/olive oil/balsamic vinegar drizzled between petals
- Microwave: 15-20 minutes in ½" water in dish, dish covered with plastic wrap, garlic/olive oil/balsamic vinegar drizzled between petals. Or buy artichokes now in a "Microwave Ready" pack which will steam 2 cleaned and prepped artichokes in 6-7 minutes.
- Grill: use fully cooked Artichoke from one of the above methods, halve it, brush with oil, season with salt/pepper, grill 4-5 minutes per side
Cooking Artichokes: Boil in salted water for 25-45 minutes, covered. Knife will slide easily into base when fully cooked.
EATING
- Pull flesh from the base of the petal with your teeth. Many people prefer to dip the petals in melted butter, olive oil, balsamic vinegar or garlic-seasoned mayonnaise
- Remove the inedible, fibrous and fuzzy middle portion (the choke) with a spoon
- Below the Choke is the Artichoke Heart, this part is the meatiest and can be cut up and added to pastas, soups, casseroles, dips, antipastos and more.
Eating Artichokes: Pull flesh from petals with your teeth. Remove choke. Cut up the Artichoke Heart portion at the bottom for eating or use in recipes.
Green Beans
PEAK SEASON | BEST FLAVOR
Green Beans are shaping up to be an excellent green veggie choice for seasonal cooking and Easter dinners here in April.
RECIPE: Easy Steamed Green Beans with Italian Vinaigrette
This recipe can be made even easier with a microwaveable bag of fresh green beans!
- Trim the ends off 12-16oz of fresh Green Beans
- Wash the Green Beans in cold water
- Steam Beans over salted boiling water for 3-5 minutes
- Strain the Beans and put them in a large mixing bowl
- Toss the Beans gently in 3 tbps of creamy Italian-style vinaigrette
- Serve warm
Easy Steamed Green Beans with Italian Vinaigrette
TIPS:
- From bulk displays, select Green Beans that feel firm and snappy.
- Store them in a sealed bag or container in the refrigerator for up to a few days.
- Fresh Green Beans in microwave-able bags that are pre-washed and already have the ends trimmed have become quite popular as a time saver. Those beans are also coming from Florida farms right now.
Carrots
PEAK SEASON | BEST FLAVOR
Spring salads, holiday cooking and snacking calls for some bright orange color and sweet flavor. Fresh, in season Organic and Conventional Carrots from both California and Georgia will do the trick. Bagged Whole Carrots, fresh Bunched Carrots with tops and Baby Peeled Carrots are priced reasonably and taste great!
Citrus-glazed Steamed Carrots
RECIPE: Citrus-glazed Steamed Carrots
- Trim the tops and peel 1 bunch (about 1lb) of whole Carrots
- Steam the Carrots over boiling water for 7-8 minutes
- Sauté steamed Carrots in 2 tbsp butter over medium heat for 30 seconds
- Squeeze the juice of 1 orange and 1 lemon into the pan, continue sauté for 1-2 minutes
- Season with coarse salt and cracked black pepper to taste
