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AT SEASON’S PEAK

Beets Beets come in a variety of colors, but typically, when we think beets, we think beet red, which is actually more of dark or vibrant fuchsia. Beets are a root vegetable. You can eat the root (the bulb) and the stalk — use it in a salad, or cook the way you would mustard or turnip greens. Roasting: Remove the beet root, scrub the bulb, and wrap it in aluminum foil, the way you would a baked potato. Baked at 400 degrees for 50 to 60 minutes, or until soft. Let cool before removing the skin. Storage: It’s best to store the roots and stalks separately in your vegetable drawer. The stalks will keep longer if you place them in a perforated plastic bag. Rouses Dietitian Says: Beets are a source of nitrates, which have been proven to help lower blood pressure and combat heart disease.

Spaghetti Squash Spaghetti squash strands make a great substitute for pasta. You can cook spaghetti squash in the oven or your microwave. There’s nothing to it. Halve the squash lengthwise and remove the seeds. Place in a medium casserole dish, cut sides down. Add one-half cup water to keep the squash moist. Bake at 375 degrees until tender, about 30 minutes (longer for larger squash), or microwave on high for 12 to 15 minutes. When the squash is cooked, use a fork to rake the strands. Storage: Whole winter squash will keep for a month or more if stored in a cool, dark, ventilated area. Cut squash should be wrapped in plastic and refrigerated. It will last that way for up to a week. Rouses Dietitian Says: Winter squash is a good source of potassium, which helps you keep a healthy metabolism and build muscle. It also controls the electrical activity of the heart.

Mushrooms White button, cremini and portobello mushrooms are the same variety of fungi, just picked at different stages. Oyster and enoki mushrooms are slightly sweeter than white buttons. Shiitakes are earthy. Chanterelles have a meaty, nutty flavor. Storage: Transfer mushrooms from their original packaging into a paper bag, layered between damp paper towels. Don’t clean the mushrooms until you’re ready to use them. Rouses Dietitian Says: Mushrooms provide a source of the trace mineral Selenium, which works with vitamin E as an antioxidant to keep skin looking healthy.

Also at Season’s Peak: Broccoli Brussels Sprouts Cabbage Carrots Cauliflower Celery Local Citrus Fennel Garlic

Greens Leeks Mirlitons Okra

Pomegranates Potatoes Radishes Rutabagas Shallots Sweet Potatoes Turnips Winter Squash

Onions Parsnip New Crop Local Pecans Persimmons

How to Arrange a Fresh Fruit Basket “We make gift baskets with cheese, chocolates, coffee, beer, you name it, but my favorite basket to make, and to get, is a fruit basket stacked high with locally grown satsumas, oranges and grapefruit. You don’t have to use citrus, though; apples, pears, bananas, pineapples, and grapes work well, too, really anything but berries. Look for fruit that is firm and not overripe, and choose a basket or box deep enough and sturdy enough to hold it. Line the bottom with tissue paper or a colorful dishtowel or tea towel, then, on a tabletop or countertop, arrange each variety of fruit heaviest to smallest. Fill the bottom layer of the basket with heavier fruits such as apples, pears and oranges, then add the smaller fruit like satsumas and grapes. Add a jar of Rouse fig preserves or a bag of local pecans, tie a pretty ribbon or bow around the basket, and you’re done.” —Susan, Rouses Floral Director Call or visit your neighborhood Rouses to order gift baskets.

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