Category: Produce

Coffee and Ice Cream

Steeped Coffee In our hurry-up world, convenience is a major plus. So is quality. Steeped Coffee delivers both, along with the added plus of guilt-free packaging.  Developed by entrepreneur and coffee lover Josh Wilbur, the Steeped Coffee system begins with ethically sourced coffee that’s roasted in small batches. The freshly roasted coffee is then nitro-sealed... Read more »

It's Fall, Think Apples

It’s Fall, Think Apples  Had Eve offered Adam a bland supermarket apple, he might not have been tempted. Picked too soon and stored too long, these apples bear little resemblance to either their tree- ripened cousins or the heirlooms grown by specialty producers. Apple growers define an heirloom-or antique- apple as a variety that was... Read more »

MightyVine Tomatoes are Mighty Good

In the Midwest, flavorful, locally grown tomatoes have always been in short supply, their availability limited to a brief season from mid-summer through the beginning of fall. Happily, that’s no longer the case. MightyVine ™, a new company headed by CEO Gary Lazarski, is growing tomatoes year round in glass enclosed, state-of-the-art hydroponic greenhouses located... Read more »
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A Fruit With Star Quality

It was the roasted pear ravioli at Phil Stefani’s Tuscany restaurants that focused my attention on pears. The fruit was mixed with cinnamon, nutmeg and Parmigiano cheese for the filling and walnuts, cream, mascarpone and sun-dried tomatoes for the sauce. A “must” dish, it showcases the flavor and versatility that have made pears a long-running... Read more »

The Expanding Salad Bowl: Summer Salads

A traditional French dinner includes a small salad served between the main course and dessert. Leafy greens are the primary ingredient, and the dressing is typically a simple vinaigrette made with olive oil and wine vinegar. In the United States, the order is reversed, a change that affects both the role and the composition of... Read more »

Adam's Temptation

Had Eve offered Adam a bland supermarket apple, he might not have been tempted. Picked too soon and stored too long, these apples bear little resemblance to either their tree- ripened cousins or the heirlooms grown by specialty producers. Apple growers define an heirloom-or antique- apple as a variety that was once commercially important but... Read more »
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It Ain't Easy Being Purple

I was out of town last weekend, but when I went to the farmers’ market two weeks ago, a lot of the vendors were selling asparagus. Everyone had the green asparagus that dominates the American market. Some also had the white asparagus Europeans prefer. And a few vendors even had purple asparagus, a variety I’ve... Read more »

Sweet Lemons: Meyer Lemons Go Mainstream

Curious about the “Meyer” lemons included in the descriptions of a growing number of restaurant dishes? Wondering why this lemon is different from all other lemons? Let me explain… Sweeter and less acidic than a “true” lemon, Meyer lemons are thought to be a cross between a lemon and an orange. Because they have a... Read more »

Five Apples and a Pear

Five Apples and a Pear
Five Apples and a Pear: Apples Part II Is SweeTango the next “hot” apple? Or will it be the Envy, Kiku, Zestar, or Pink Pearl? If you like apples, this looks like a great year for newbies. And for pear aficionados, there’s the Angelys, a French import that’s even juicier than the Comice. SweeTango debuted... Read more »
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