March 2014

 

Sweet Mini Peppers

BEST FLAVOR | PEAK SEASON

Sweet Mini Peppers are like the "Baby Carrots" of the Pepper category. These lil' babies are awesome, convenient and versatile! Sweet Mini Peppers are in fact sweet, plus they're crunchy, bite-sized and delicious. Simply rinse them with water and they're ready to snack on raw. Slice the top off and pull out the easy-to-remove seed core and you're ready to stuff, grill or roast them! One to four inches long and a mix of Red, Yellow and Orange colors, Sweet Mini Peppers are a great deal. The crops are at their peak and the large harvests of high quality product allows us to offer them to you at great prices. Try some!

3 BEST things to do with Sweet Mini Peppers:

• Raw for a crunchy, Vitamin C-rich snack - they're quite sweet!
• Roast or grill with oil-salt-pepper for a savory side
• Stuff them with guacamole, hummus or seasoned cream cheese for a fun raw or cooked appetizer.

HELP! I've never made Guacamole before and I don't want to mess it up. OK. Relax, here's a fail-safe yet totally delicious, restaurant-like Guacamole recipe that will taste way better and have a better texture than any guac that comes pre-packaged in a bag or tub.

Fennel (Anise)

PEAK SEASON | BEST FLAVOR

Also referred to as Anise, Fennel has a distinctive licorice flavor that softens and sweetens during cooking. The texture is similar to Celery without the stinginess. Shaved Fennel bulb can be used raw in salads for a delicious crunch. Roasting sliced or wedged Fennel brings out a rich sweetness and sautéing Fennel brings out luxurious caramelization. A cool weather vegetable, the spring crop of Fennel is now coming into peak season from California this month.

Here are two fabulous recipe albums for ideas on how to use Fennel in recipes:
Healthy Fennel Recipes from EatingWell.com
Seasonal Fennel Recipes from MarthaStewart.com

TIPS:

• Select Fennel that has a clean, firm, white bulb and healthy-looking green tops.
• Store Fennel in the fridge crisper for up to 1-3 days, in a bag for 2-4 days.
• Remove the stems and green fronds, slice the bulb in half, remove the fibrous heart, then slice away!
• But don't throw away all the fronds since they can be used as a fresh herb or garnish.

Green Beans

PEAK SEASON | BEST FLAVOR

Spring plantings of Green Beans are coming into season so expect better quality than has been available the past couple of months.

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.

Need a break from casserole? Not all recipes for fresh Green Beans need to be served warm. Cold Green Bean salads use the blanching method (boil for 3-4 minutes then immediately cool them in an ice-water bowl) to keep the beans firm and bright green. Here's a cool and crunchy, light yet creamy Cold Green Bean Salad recipe to have fun with.

RECIPE: Creamy-Cool Green Bean and Tomato Salad

• Wash and trim the ends of 1lb fresh Green Beans
• Blanch Beans for 3-4 minutes in boiling salted water
• Shock the Beans in a bowl of ice water or by running them under cold water
• Add 1 tbsp Olive Oil and 2 heaping tbsp Sour Cream to a large mixing bowl
• Season above to taste with salt, pepper and Italian herb mix - stir these into a dressing
• Chop 1 bunch Scallions
• Slice 2 Salad Tomatoes (like On-the-Vine) into small wedges
• Gently stir in Green Beans, Tomato and Scallions with tongs until coated
• Refrigerate salad for 1 hour to allow flavors to combine
• Serve cold over torn Romaine leaves

 

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