November 2013

 

Brussel Sprouts

BEST FLAVOR | PEAK SEASON

Brussels Sprouts look like mini cabbages that grow in long stalks. They taste nutty and rich, but if you over-boil or over-steam Brussels Sprouts you’ll actually bring out a sulfur nastiness that is the number one reason people don’t like them in the first place. A quick blanch and then sauté, or roasting them in high heat until they are just tender, are great ways to bring out the best smoothness and sweetness of flavor. Raw Brussels Sprouts can be sliced thin and added to salads and slaws.

Fall is a fantastic time for Brussels Sprouts since the cool weather brings out the best flavor. Demand is very high for fresh Brussels Sprouts as they’ve grown in popularity.

TIPS & HOW-TO:

• Select Brussels Sprouts with fresh green leaves and have tight, firm heads.
• Size – large or small, does not affect flavor, but it will impact the cooking time.
• Store Brussels Sprouts in the crisper drawer of your refrigerator.
• To prepare Brussels Sprouts, trim ¼” off the bottom end, then peel off the loose outer leaf or two. Rinse them under cold water.
• For evenly cooked Brussels Sprouts, slice larger ones into halves or quarters, while leaving the smallest ones whole.

 

RECIPE: Roasted Brussels Sprouts

• Preheat oven to 450 F
• Trim ends, remove loose leaves of about 10-16oz of fresh Brussels Sprouts
• Slice biggest Sprouts in half to get an even size
• Toss Sprouts in a mixing bowl to coat with 2 tbsp Olive Oil
• Add 2-3 whole peeled Garlic Cloves
• Season with about 1 tsp Coarse Salt and Cracked Black Pepper
• Spread Brussels Sprouts evenly on a cookie sheet or baking pan
• Roast for 15 min, remove to flip/shuffle, Roast for 10-15 min more until tender (Yes, they’ll get black on the outside, and Yes, it’ll taste good)
• Enjoy more Brussels Sprouts in one sitting that you ever have before.

Butternut Squash

PEAK SEASON | BEST FLAVOR

There’s a reason that Butternut Squash the most popular of all Hard Squash varieties. Butternut is ideal for soups and roasting. It’s flesh is very moist and has a nutty flavor that falls somewhere between cooked carrots and sweet potato – familiar and accessible. It’s healthy too! Rich in Vitamins, nutrients and anti-oxidants, Butternut Squash needs to be baked, boiled, roasted, micro-waved or steamed.
Good news – it’s in season!

How do you prepare Butternut Squash? Cut the bulb end from the neck. Stand the neck up on its flatly cut base and peel it with a knife. Peel the bulbed end, then halve it. Scrape out the seeds and pulp. Chop the flesh into bite sized pieces. Now it is ready to boil or steam or roast. Butternut Squash is cooked when the flesh can easily be pierced with a fork.

TIPS: Keep your fingers, cut the squash. Use a sharp, sturdy knife for peeling, cutting and chopping hard squash. Dull knives will cause you to press to hard and risk slipping off the vegetable and onto your fingers or hand. And be sure your cutting board does not move by placing a silicon mat or towel underneath it.

Warm it up to peel it up. By nuking your whole Hard Squash in the microwave for 2-3 minutes the skin will soften a little and become easier to peel with a knife. Try it!

Pre-rinse the squash in running water and wipe the skin with a clean rag or paper towel. This keeps your cutting surface clean and your knife (which goes into the flesh) clean.

Save some for later. Chopped hard squash, like Butternut, that is uncooked will last for several days in the fridge packed in a plastic bag or container.

Selection and storage. Select Hard Squashes that are solid, free from stem-mold and feels heavy for their size. Because they’re so firm, they can be often be kept at room temperature on your counter for a few weeks.

• ½ head of Cauliflower separated into bite-sized florets
• 3 Carrots peeled and bias-cut into bite-sized pieces
• ½ of a Butternut Squash, cleaned and chopped into large-bite chunks
• Toss Vegetables in a bowl with 2 tsp Olive Oil
• Season with Coarse Salt and Cracked Black, or a Seasoned Salt mix (I love Penzy’s Centennial Rub)
• Spread out evenly on large cookie sheet
• Roast at 450 F for 30 min

 

Cranberries

SEASONAL FAVORITE

A truly seasonal fruit – fresh and Conventional Cranberries are now in harvest and they are slightly crunchy and intensely tangy in flavor - healthy too! Not many people eat raw, fresh Cranberries – so, what do you do with them outside of Thanksgiving dinner?

Homemade Whole Cranberry Sauce is way easier than you may have thought. If you want to skip the canned stuff this season –

• Boil a cup of water and a cup of sugar
• Add a pack of rinsed Fresh Cranberries (most are 12oz, but use 10-16oz depending on our sweet or tart you like it)
• Simmer for about 10 minutes stirring often
• Pour it into a bowl to cool at room temperature and you’ve done it!
• (Most Cranberry packs have a recipe like this on the back.)

Louisiana #1 Sweet Potatoes

SEASONAL FAVORITE

Flavorful, sweet, moist and delicious – sweet potatoes can be enjoyed in so many ways! This time of year baked Sweet Potato Fries, roasted Veggies with Sweet Potatoes, whipped Sweet Potatoes topped with nuts and Baked Apples & Sweet Potatoes with cinnamon are all delicious options. Loaded with Beta Carotene, Vitamin A, Vitamin C and Manganese, Sweet Potatoes are not only tasty, but quite healthy too. It is a great time to try out some new recipes.

Covington and Beauregard variety Sweet Potatoes are of good quality and are reasonably priced. Sweet Potatoes don’t get stored in the fridge. Simply, keep them in a cool, dry place like the bottom or your pantry.

RECIPE: Microwaved BBQ Sweet Potato Chips

• Turn your fresh Sweet Potatoes into a crunchy snack… without having to deep fry!
• Peel 2 medium (or 1 large) Sweet Potatoes
• Slice Sweet Potatoes into 1/8″ thin rounds (a mandolin slicer works best)
• Toss sliced Sweet Potatoes with 2 tbsp Olive Oil in a mixing bowl
• Season with 1/2 tsp Coarse Salt and 1/2 tsp BBQ seasoning powder, re-toss
• Lightly spray a large microwave-safe plate with cooking spray
• Arrange Sweet Potato slices in a single layer on plate, microwave on high for 2 minutes
• Flip the slices over and microwave on high for another 2-3 minutes, removing them as they begin to brown.
• Repeat the microwaving with the remaining slices. The slightly browned chips will become crispy as they cool at room temperature.

Florida Fresh Bulk Green Beans

SEASONAL FAVORITE

Green Beans are a classic vegetable for fall and holiday cooking. Canned and frozen Green Beans are fine for casseroles, but if you want to feature fresh Green Beans in your recipes, this is going to be a great year to do just that. Florida growers are into steady harvests of fresh crop Green Beans right now.
TIPS:

• 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 washed and trimmed have become quite popular as a time saver. Those beans are also coming from Florida farms right now.

RECIPE: Garlic Green Beans with Chestnuts

• Slice 8oz of roasted and peeled Chestnuts (vacuum pack steamed Chestnuts work well too)
• Wash, trim and cut 12oz fresh Green Beans
• Steam or boil beans until they’re just beginning to become tender
• In a large sauce pan melt 2-3 tbsp butter over medium high heat
• Add two cloves of slice garlic to butter – sauté for 1 min.
• Add cooked beans and sliced Chestnuts to pan
• Toss with tongs to combine for about 1 min.
• Empty into serving dish with pan drippings

Want to make something besides casserole with those fresh Organic Green Beans? Try this easy roasting recipe that combines fall spices with sweet pears, crunchy walnuts and tender green beans.

RECIPE: Roasted Green Beans and Bosc Pears

• Pre-heat oven to 450F
• Wash and trim ends of 1lb fresh Green Beans
• Core 2 Bosc Pears
• Slice Pears length-wise with skin on, similar thickness to the Beans
• Toss Beans and Pears with 3 tbsp Olive Oil, 1 tbsp Balsamic Vinegar
• Season with 1 tsp Coarse Salt, 1/2 tsp Black Pepper, 1/2 tsp Ground Ginger
• Re-Toss to coat evenly
• Spread Beans and Pears out on a large baking tray
• Roast at 450F for 8-10 minutes
• Stir and flip with a spatula
• Add 1/2 cup chopped Walnuts
• Roast an additional 8 minutes until beans are tender

 

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