Tips from the Market: Buying the Best Eggplant
Eggplant, the perfect vegetable to bridge summer and fall seasons, hits its peak in August and September. When searching for the perfect eggplants, compare and choose those that are heaviest for their size and are without cracks or discoloration.
When selecting a stalk of broccoli, a few yellow flowers on the plant do not indicate staleness.
Tips from the Market: Buying the Best Beets
Beets are a great summer-into-fall vegetable. They reach their peak between June and October, so search your local farmer’s market for smooth firm skins and non-wilted leaves. Smaller ones are more tender.
3 Reasons to Get in the Habit: Kale
1. Kale is a member of the cabbage family and is very popular in Northern Europe.
2. Kale has no saturated fat, is cholesterol free, is low in sodium, is an excellent source of vitamins A and C, and is a good source of calcium and potassium.
3. It’s a great go-to. In a pinch, substitute kale for any recipe that uses spinach or collard greens.
In a Hurry? Food in Five Minutes!
Artichoke hearts can be steamed and green beans can be boiled in as little as five minutes!
Tips from the Market: Buying the Best Cucumber
Look for long, straight cucumbers that are firm to the tip with even, dark green coloring to add a crisp, refreshing taste to any dish.
Recipe idea: try making a refreshing cucumber slaw for your next outdoor gathering.
Did you know asparagus contains more folic acid than any other vegetable? In fact, just a half cup serving provides more than half of the daily allowance of folic acid.
Veggies for Breakfast
Breakfast is the most important meal of the day, so why not get a morning boost with some vegetable goodness? Like our Spinach & Mushroom Scramble: Just melt a little Country Crock Spread in the pan, add fast-cooking mushrooms, spinach, onion and eggs, and you’re on your way to a breakfast scramble!
The recipe: Learn More
From the Pumpkin Patch
Pumpkins are not just for Jack O’Lanterns and pies! Try them in a purée or use their seeds as a topping in soups, stews or salads. They’re fat free, cholesterol free, sodium free, a good source of vitamin C, and an excellent source of vitamin A.
For Fresher Garlic, Consider Clay
Consider a clay garlic holder or “keeper” to properly store your cloves. Cool, dark storage will keep garlic fresh for several weeks longer. At the very least, avoid refrigeration.