May-June 2016_nobleed

AT SEASON’S PEAK

AT SEASON’S PEAK Watermelons, Louisiana, Mississippi, Alabama & Florida Creole Tomatoes, Louisiana Blueberries, Mississippi & Louisiana Grape Tomatoes, Mississippi Vidalia Onions, Georgia Peaches, Georgia, Florida & South Carolina

Sunshine Sweet Corn, Florida Athena Melons, Florida & Georgia

Snap Beans, Florida Red Potatoes, Florida Also: Local Cucumbers, Bell Peppers, Okra, Squash

Red Skinned Potatoes No Small Potatoes: Red-skinned potatoes are good for more than just seafood boils.Their skin is so thin they don’t require peeling, which is great for potato salad.They’re waxy, which means they hold their shape when they’re cooked, so they’re perfect for stuffing. Storage: Keep potatoes out of the fridge. Store in a cool, dark, dry place, preferably in an open paper bag. Eat Right with Rouses: Potatoes are loaded with potassium and vitamin B6 and high in fiber. They’re a good source of copper, vitamin C, manganese, phosphorus and niacin. Snap Beans Storage: Keep unwashed fresh beans in a Ziploc bag or airtight plastic container in the refrigerator crisper for up to 7 days. Do not wash until ready to use. Fresh green beans can also be frozen. Rinse in cool water, then snip ends. Blanch (boil for 3 minutes then plunge into ice water), drain, and pack in an airtight container. In a Snap: You can trim a bunch of beans at one time. Line up a handful beans against the edge of your knife. Cut off the tips in one fell swoop. Repeat on the flip side. Eat Right with Rouses: Green beans are a good source of the mineral silicon, vitamins C and K, manganese, folate and have a healthy dose of fiber. Athena Melons Jumbo Athena melons from Georgia are sweeter and more flavorful than their cantaloupe cousins. Ripe for the Picking: Gently push your fingers on the round section where the vine was attached. It should be slightly soft and should smell fresh and fragrant with a hint of sweetness. Storage: Keep at room temperature until ripe (keeping it in a closed paper bag will quicken the process), then refrigerate, whole, for up to 5 days. Cutting: You can cut an Athena melon the same way you do a watermelon. To make quick work, instead of working one half at a time, slice off the bottom and top ends of the melon and strip away the rind top to bottom. Halve the fruit, scoop out the seeds, and slice or cube as desired. Eat Right with Rouses: Orange melons are a great source of vitamins A and C. They are high in potassium, copper, folate and vitamins B1, B3 and B6.

Northwest Cherries Ripe for the Picking: Our cherries are grown inWashington, Oregon, Idaho, Utah and Montana. Different varieties ripen at different rates throughout the summer. Our farmer partners in the Northwest deliver to us within two days of harvest, so you get the freshest cherries every time you shop. You’ll start seeing cherries in our stores late May early June. Eat, Drink & Be Cherry: All varieties of Northwest Cherries are sweet, but the rule of thumb is the darker, the sweeter. Varieties include deep, mahogany-red Bing cherries, which are firm and juicy; large Rainier cherries, which yellow with a red blush; and heart- shaped Sweetheart cherries, which are firm, with a mild sweet flavor. Storage: Unwashed cherries stored in the fridge wrapped in a plastic bag will last for about a week. Don’t wash until just before eating. Eat Right with Rouses: Tart cherries are a natural source of melatonin, which may make for better sleep. Sweet cherries are a good source of potassium, which is beneficial in maintaining healthy blood pressure levels.

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