May 2014

 

Rhubarb

BEST FLAVOR | PEAK SEASON

 

Growing up, Rhubarb was one of the very first edible things to come out of the garden each Spring, a sign of fresh things to come. It was also a sign that Mom’s Rhubarb Crisp might be in my future…or at least Rhubarb Sauce over ice cream – yum! (I love food memories.) Rhubarb is a vegetable that pairs with both sweet and savory dishes, yet has a propensity for hooking up with sweet-tart berries and desserts to bring out its best.

The local Rhubarb season is now in its peak here in the Mid-Atlantic and Northeast, but starting later than last year thanks to a bitterly cold winter. Rhubarb from organic and conventional larger scale farms is Oregon is also in season. Fresh Rhubarb is typically sold in the veg section or near the fresh berry display in produce departments. Raw Rhubarb stalks are crisp like red-skinned Celery and have a bold, bitter flavor that mellows with cooking and is accentuated by sugar. Use Rhubarb in pies, cobblers, crisps, chutneys, sauces, drink and lemonade recipes and more.

Tips

• Select Rhubarb that feels firm, not flabby.
• Store fresh Rhubarb in the crisper of your fridge in a plastic bag.
• The stalk is the portion used in cooking. The leaves are not edible, (though you’d have to eat a whole lot of Rhubarb leaves to make you ill.)
• Find a beautiful collection of Rhubarb recipes HERE.
• What’s one of the most versatile things to do with fresh Rhubarb? Make a sauce! Sweet-tart Rhubarb Sauce is perfect for topping oatmeal, cottage cheese, yogurt, pound cake, toast, bagels, or ice cream. Fantastic!

 

Recipe: Homemade Rhubarb Sauce

1. chop several stalks of Rhubarb into ½” wide pieces, enough for 4-5 cups
2. put chopped Rhubarb into a large heavy saucepan
3. top Rhubarb with ½ cup sugar (or 1 full cup if you like it sweeter)
4. add 1 heaping tbsp of Minute Tapioca
5. stir the above raw ingredients then allow to sit for 15 min.
6. stir again
7. simmer for 15 min. over Medium heat, do not allow to bubble over
8. simmer for another 10 min. steadily reducing the heat from toward Low
9. cool at room temp. then refrigerate

Seedless Grapes

PEAK SEASON | BEST FLAVOR

Fresh crop Seedless Grapes are here! Yay! Kids, at least mine, have a very hard time keeping their fingers off good Grapes… in fact, I can’t help but compulsively munch on them too. What a great pick-me-up and healthy snack! You can freeze Red Grapes for a frosty treat or try them in a recipe too.

Here’s what to expect. Both Red and Green Seedless Grapes are being picked from organic and conventional vineyards in Mexico and the irrigated deserts of Coachella, CA. Organics will be priced about $1.00lb higher than the conventional. The “Red Flame” seedless variety is the first red of the season – round, dime-sized berries with sweet flavor and a little tanginess, plus a crunchy pop. The Greens being picked are the “Perlette” variety right now – small, round, bright green and crisp berries with tart flavor propped up with some sweet natural sugariness underneath.

Tips

• 
  Select Grapes that feel firm to a gentle squeeze. Lift up the bag or container and look at it from all sides.
• Look for Grapes with stems that are still green at the thickest parts and appear to still have life in them.
• Choose packs that have most of the berries still on the vine.
• Avoid bags that are wet and sticky – a sign that some of the Grapes are going bad – or have berries with splits or cracks.
• Go ahead… ask the produce clerk for a sample grape or two. Tasting is believing!
• Keep your Grapes refrigerated until you’re about ready to eat them, since they lose their crunch much quicker at room temperature.
• Wash Grapes with a cold water rinse just before serving them.
  

Buy Smart

• There are still old crop Grapes imported from Chile in some stores here in late May. My recommendation is to “buy those with caution” since the eating quality and shelf life on this fruit is deteriorating. The Chilean Red Crimson grapes I’ve eaten this past week tasted a little overripe and had a mushy texture.
• Look for Red and Green Seedless Grapes with “Product of Mexico” or “Product of USA” (California) on the bag or package to make sure you’re eating the fresher, more crisp fresh crop Grapes.

Red Potatoes

PEAK SEASON | BEST FLAVOR

Red Potatoes will be an excellent choice for your Memorial Day parties and picnics! Why? Fine quality Red Potatoes with bright to deep red skins are in season from Florida and Arizona. Prices are affordable too. Red Potatoes are ideal for roasting, boiling for salads and grilling because of their high moisture content. For frying? Not so much. Since their tender and colorful skin is left on in recipe preparations, Red Potatoes are known for adding vibrant color to cook-out dishes like Potato Salad, Vegetable Kabobs and more.

Tips

• Select Red Potatoes that are firm and free odor or cuts.
• Store Potatoes in a cool, dry place that is dark (to prevent greening or sprouting) like the bottom of your pantry.

Recipe: Easy Grilled Red Potatoes

1. Pre-heat grill to HIGH during prep
2. 2-3 lb of A size (large) or B size (medium) Red Potatoes washed and cut into 3/4″ slabs
3. Place the Red Potato slabs in a mixing bowl
4. Pour 2 Tblsp Olive Oil over Potatoes
5. Season liberally with Coarse Salt, Cracked Black Pepper and Garlic Powder (to taste)
6. Toss in mixing bowl to coat
7. Grill Potato slabs over medium-high heat, 10 minutes each side or until soft to a knife pierce

More Red Potato Recipes

• Healthy Red Potato & Dill Salad
• Roasted Red Potato Salad with Bacon
• Skewered Grilled Red Potatoes
• Picnic Potato Salad with NO Mayonaise

Local Boston Lettuce

PEAK SEASON | BEST FLAVOR

Local fresh Lettuces are now in season from small farms in New Jersey. One of my favorites to enjoy is Boston Lettuce! Sometimes called Green Butter Lettuce or Bibb Lettuce (usually a smaller version), Boston Lettuce is known for its tender, smooth-textured leaves and crisp, juicy ribs that feature fresh and mild, yet noticeable flavor. I just like the way chews – there’s a noticeable difference from other leaf lettuces.

Uses

• Boston Lettuce is ideal as a bed of greens under chicken or tuna salad, or the cupped whole leaves can be used as a low-carb wrap.
• It adds layers of texture when added to other leaf lettuces in salads and pairs when with both creamy dressings and light vinaigrettes.
• It’s also great folded on top of your burger and sandwiches!

Tips

• Avoid a bite that is too crunchy. When dealing with NJ-grown Boston Lettuce be sure to rinse the head thoroughly in water since it is grown in sandy soil which tends to settle between the leaves.
• Boston Lettuce is also in season from California and hydroponic greenhouses in USA and Canada. These heads of lettuce are sold with the root bulb still attached, helping to keep the lettuce fresher longer.
• Find Boston Lettuce recipe ideas here.
  

Recipe: Boston Lettuce Tuna Salad Wraps

1. Dice 2 Scallions and 3 Kosher Dill Pickle Spears
2. Add diced veggies to 1 drained can of Albacore Chunk Tuna
3. Stir in 1 tbsp Dijon Mustard and 1 heaping tbsp Light Mayonnaise
4. Season with Coarse Salt and Cracked Pepper
5. Serve in whole leaves of Boston Lettuce

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