Tag Archives: Produce

July Produce Guide

July is the perfect season for backyard BBQs, pool parties and everything else fun in the sun. We have put together a list full of perfect snacking and fresh fruits and veggies that will be ripe all month long.

Cherries

Cherries are the superfood of summer. They contain vitamin c and a ton of fiber with no fat or cholesterol. Use them in your favorite cherry pie recipe or snack on them all by themselves.

Blueberries

Blueberries are low in calories and high in nutrients to keep you feeling great all summer long! For delicious blueberry pancakes, follow this recipe.

Watermelon

Did you know that watermelons come in 1200 different varieties??? These sweet summertime fruits are a perfect snack for any occasion!

Corn

Corn is grown on every continent but one, Antarctica. It is an excellent source of vitamin C, magnesium, and vitamin B. Put corn right on the grill or add them into your favorite salsa.

Broccoli

Broccoli might have originated in Italy, but today most of the broccoli we eat here in the US are grown in California. This great vegetable is full of vitamins and nutrients that make your meals healthy and delicious!

Extend the life of your produce!

Extend the life of your produce with these simple tricks! Watch the video recipe here!

Pickled Vegetables

Prep: 15 minutes plus cooling   Cook: 5 minutes   Serves: 8

Ingredients

  • 2½ cups sliced carrots (about ¼-inch thick)
  • 2 cups sliced cucumbers (about ¼-inch thick)
  • 2 bay leaves
  • 2 garlic cloves, thinly sliced 
  • 3 cups distilled white vinegar 
  • 2 cups granulated sugar 
  • 1 cup water
  • 3 tablespoons salt
  • 2 teaspoons dried dill 
  • 1½ teaspoons whole black peppercorns 
  • 1½ teaspoons yellow mustard seed
  • 1 teaspoon coriander seed 

Recipe

  1. Fill 2 (1-quart) glass jars with carrots and cucumbers.
  2. In medium saucepan, heat remaining ingredients to a boil over medium-high heat, stirring until sugar dissolves; cool. Pour vinegar mixture into jars over vegetables; seal jars with lids and refrigerate up to 1 week.

Chef Tip

Other vegetables to use in this recipe include asparagus, cauliflower, green beans and/or radishes.

Nutrition

Approximate nutritional values per serving: 26 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 123mg Sodium, 6g Carbohydrates, 1g Fiber, 4g Sugars, 2g Added Sugars, 1g Protein


Vegetable Soup

Prep: 10 minutes   Cook: 10 minutes   Serves: 4

Ingredients

  • 2 cans (19-ounces each) vegetable soup
  • 3 cups greens such as baby arugula or chopped kale or spinach
  • ¼ cup shaved or grated Parmesan cheese

Recipe

  1. In large saucepot, heat soup as label directs; stir in greens and cook. Serve soup topped with cheese.

Nutrition

Approximate nutritional values per serving (1 cup): 119 Calories, 2g Fat (1g Saturated), 6mg Cholesterol, 750mg Sodium, 18g Carbohydrates, 4g Fiber, 5g Sugars, 2g Added Sugars, 6g Protein


Homemade Tomato Sauce

Prep: 20 minutes  Cook: 2 hours 20 minutes   Serves: 6

Ingredients

  • 5 garlic cloves, crushed with press
  • ¼ cup extra virgin olive oil
  • ½ teaspoon crushed red pepper flakes
  • 1 medium yellow onion, chopped 
  • 1½ teaspoons salt 
  • 5½ cups chopped tomatoes (about 7 medium)
  • 1 tablespoon Italian seasoning 
  • 1 teaspoon ground black pepper 
  • 1 tablespoon granulated sugar 
  • 1 tablespoon red wine vinegar 

Recipe

  1. In large saucepot, cook garlic, oil and crushed red pepper flakes over medium-low heat 2 minutes, stirring occasionally. Add onion and 1 teaspoon salt; cook 7 minutes or until onion is tender, stirring occasionally. Add tomatoes, Italian seasoning, pepper and remaining ½ teaspoon salt; heat to a simmer over medium-high heat. Reduce heat to medium-low; simmer 2 hours or until thickened, stirring occasionally.
  2. Stir in sugar and vinegar; transfer to blender and purée.

Nutrition

Approximate nutritional values per serving: 126 Calories, 10g Fat (1g Saturated), 0mg Cholesterol, 593mg Sodium, 12g Carbohydrates, 1g Fiber, 6g Sugars, 2g Added Sugars, 2g Protein


Fruit Ice Cubes

Prep: 5 minutes   Serves: 6

Ingredients

  • 2 cups raspberries, blueberries strawberries or blackberries
  • 1½ teaspoons granulated sugar
  • 1½ teaspoons fresh lemon juice
  • 2 tablespoons water

Recipe

  1. In blender, purée all ingredients; pour into ice cube trays and freeze overnight. Makes 30 (1-inch) ice cubes.

Chef Tip

Serve ice cubes in sparkling water or lemonade.

Nutrition

Approximate nutritional values per serving (5 ice cubes): 27 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 0mg Sodium, 6g Carbohydrates, 3g Fiber, 3g Sugars, 1g Added Sugars, 1g Protein

Extend the life of your produce!

Extend the life of your produce with these simple tricks! Watch the video recipe here!

Pickled Vegetables

Prep: 15 minutes plus cooling   Cook: 5 minutes   Serves: 8

Ingredients

  • 2½ cups sliced carrots (about ¼-inch thick)
  • 2 cups sliced cucumbers (about ¼-inch thick)
  • 2 bay leaves
  • 2 garlic cloves, thinly sliced 
  • 3 cups distilled white vinegar 
  • 2 cups granulated sugar 
  • 1 cup water
  • 3 tablespoons salt
  • 2 teaspoons dried dill 
  • 1½ teaspoons whole black peppercorns 
  • 1½ teaspoons yellow mustard seed
  • 1 teaspoon coriander seed 

Recipe

  1. Fill 2 (1-quart) glass jars with carrots and cucumbers.
  2. In medium saucepan, heat remaining ingredients to a boil over medium-high heat, stirring until sugar dissolves; cool. Pour vinegar mixture into jars over vegetables; seal jars with lids and refrigerate up to 1 week.

Chef Tip

Other vegetables to use in this recipe include asparagus, cauliflower, green beans and/or radishes.

Nutrition

Approximate nutritional values per serving: 26 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 123mg Sodium, 6g Carbohydrates, 1g Fiber, 4g Sugars, 2g Added Sugars, 1g Protein


Vegetable Soup

Prep: 10 minutes   Cook: 10 minutes   Serves: 4

Ingredients

  • 2 cans (19-ounces each) vegetable soup
  • 3 cups greens such as baby arugula or chopped kale or spinach
  • ¼ cup shaved or grated Parmesan cheese

Recipe

  1. In large saucepot, heat soup as label directs; stir in greens and cook. Serve soup topped with cheese.

Nutrition

Approximate nutritional values per serving (1 cup): 119 Calories, 2g Fat (1g Saturated), 6mg Cholesterol, 750mg Sodium, 18g Carbohydrates, 4g Fiber, 5g Sugars, 2g Added Sugars, 6g Protein


Homemade Tomato Sauce

Prep: 20 minutes  Cook: 2 hours 20 minutes   Serves: 6

Ingredients

  • 5 garlic cloves, crushed with press
  • ¼ cup extra virgin olive oil
  • ½ teaspoon crushed red pepper flakes
  • 1 medium yellow onion, chopped 
  • 1½ teaspoons salt 
  • 5½ cups chopped tomatoes (about 7 medium)
  • 1 tablespoon Italian seasoning 
  • 1 teaspoon ground black pepper 
  • 1 tablespoon granulated sugar 
  • 1 tablespoon red wine vinegar 

Recipe

  1. In large saucepot, cook garlic, oil and crushed red pepper flakes over medium-low heat 2 minutes, stirring occasionally. Add onion and 1 teaspoon salt; cook 7 minutes or until onion is tender, stirring occasionally. Add tomatoes, Italian seasoning, pepper and remaining ½ teaspoon salt; heat to a simmer over medium-high heat. Reduce heat to medium-low; simmer 2 hours or until thickened, stirring occasionally.
  2. Stir in sugar and vinegar; transfer to blender and purée.

Nutrition

Approximate nutritional values per serving: 126 Calories, 10g Fat (1g Saturated), 0mg Cholesterol, 593mg Sodium, 12g Carbohydrates, 1g Fiber, 6g Sugars, 2g Added Sugars, 2g Protein


Fruit Ice Cubes

Prep: 5 minutes   Serves: 6

Ingredients

  • 2 cups raspberries, blueberries strawberries or blackberries
  • 1½ teaspoons granulated sugar
  • 1½ teaspoons fresh lemon juice
  • 2 tablespoons water

Recipe

  1. In blender, purée all ingredients; pour into ice cube trays and freeze overnight. Makes 30 (1-inch) ice cubes.

Chef Tip

Serve ice cubes in sparkling water or lemonade.

Nutrition

Approximate nutritional values per serving (5 ice cubes): 27 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 0mg Sodium, 6g Carbohydrates, 3g Fiber, 3g Sugars, 1g Added Sugars, 1g Protein

Extend the life of your produce!

Extend the life of your produce with these simple tricks! Watch the video recipe here!

Pickled Vegetables

Prep: 15 minutes plus cooling   Cook: 5 minutes   Serves: 8

Ingredients

  • 2½ cups sliced carrots (about ¼-inch thick)
  • 2 cups sliced cucumbers (about ¼-inch thick)
  • 2 bay leaves
  • 2 garlic cloves, thinly sliced 
  • 3 cups distilled white vinegar 
  • 2 cups granulated sugar 
  • 1 cup water
  • 3 tablespoons salt
  • 2 teaspoons dried dill 
  • 1½ teaspoons whole black peppercorns 
  • 1½ teaspoons yellow mustard seed
  • 1 teaspoon coriander seed 

Recipe

  1. Fill 2 (1-quart) glass jars with carrots and cucumbers.
  2. In medium saucepan, heat remaining ingredients to a boil over medium-high heat, stirring until sugar dissolves; cool. Pour vinegar mixture into jars over vegetables; seal jars with lids and refrigerate up to 1 week.

Chef Tip

Other vegetables to use in this recipe include asparagus, cauliflower, green beans and/or radishes.

Nutrition

Approximate nutritional values per serving: 26 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 123mg Sodium, 6g Carbohydrates, 1g Fiber, 4g Sugars, 2g Added Sugars, 1g Protein


Vegetable Soup

Prep: 10 minutes   Cook: 10 minutes   Serves: 4

Ingredients

  • 2 cans (19-ounces each) vegetable soup
  • 3 cups greens such as baby arugula or chopped kale or spinach
  • ¼ cup shaved or grated Parmesan cheese

Recipe

  1. In large saucepot, heat soup as label directs; stir in greens and cook. Serve soup topped with cheese.

Nutrition

Approximate nutritional values per serving (1 cup): 119 Calories, 2g Fat (1g Saturated), 6mg Cholesterol, 750mg Sodium, 18g Carbohydrates, 4g Fiber, 5g Sugars, 2g Added Sugars, 6g Protein


Homemade Tomato Sauce

Prep: 20 minutes  Cook: 2 hours 20 minutes   Serves: 6

Ingredients

  • 5 garlic cloves, crushed with press
  • ¼ cup extra virgin olive oil
  • ½ teaspoon crushed red pepper flakes
  • 1 medium yellow onion, chopped 
  • 1½ teaspoons salt 
  • 5½ cups chopped tomatoes (about 7 medium)
  • 1 tablespoon Italian seasoning 
  • 1 teaspoon ground black pepper 
  • 1 tablespoon granulated sugar 
  • 1 tablespoon red wine vinegar 

Recipe

  1. In large saucepot, cook garlic, oil and crushed red pepper flakes over medium-low heat 2 minutes, stirring occasionally. Add onion and 1 teaspoon salt; cook 7 minutes or until onion is tender, stirring occasionally. Add tomatoes, Italian seasoning, pepper and remaining ½ teaspoon salt; heat to a simmer over medium-high heat. Reduce heat to medium-low; simmer 2 hours or until thickened, stirring occasionally.
  2. Stir in sugar and vinegar; transfer to blender and purée.

Nutrition

Approximate nutritional values per serving: 126 Calories, 10g Fat (1g Saturated), 0mg Cholesterol, 593mg Sodium, 12g Carbohydrates, 1g Fiber, 6g Sugars, 2g Added Sugars, 2g Protein


Fruit Ice Cubes

Prep: 5 minutes   Serves: 6

Ingredients

  • 2 cups raspberries, blueberries strawberries or blackberries
  • 1½ teaspoons granulated sugar
  • 1½ teaspoons fresh lemon juice
  • 2 tablespoons water

Recipe

  1. In blender, purée all ingredients; pour into ice cube trays and freeze overnight. Makes 30 (1-inch) ice cubes.

Chef Tip

Serve ice cubes in sparkling water or lemonade.

Nutrition

Approximate nutritional values per serving (5 ice cubes): 27 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 0mg Sodium, 6g Carbohydrates, 3g Fiber, 3g Sugars, 1g Added Sugars, 1g Protein

Extend the life of your produce!

Extend the life of your produce with these simple tricks! Watch the video recipe here!

Pickled Vegetables

Prep: 15 minutes plus cooling   Cook: 5 minutes   Serves: 8

Ingredients

  • 2½ cups sliced carrots (about ¼-inch thick)
  • 2 cups sliced cucumbers (about ¼-inch thick)
  • 2 bay leaves
  • 2 garlic cloves, thinly sliced 
  • 3 cups distilled white vinegar 
  • 2 cups granulated sugar 
  • 1 cup water
  • 3 tablespoons salt
  • 2 teaspoons dried dill 
  • 1½ teaspoons whole black peppercorns 
  • 1½ teaspoons yellow mustard seed
  • 1 teaspoon coriander seed 

Recipe

  1. Fill 2 (1-quart) glass jars with carrots and cucumbers.
  2. In medium saucepan, heat remaining ingredients to a boil over medium-high heat, stirring until sugar dissolves; cool. Pour vinegar mixture into jars over vegetables; seal jars with lids and refrigerate up to 1 week.

Chef Tip

Other vegetables to use in this recipe include asparagus, cauliflower, green beans and/or radishes.

Nutrition

Approximate nutritional values per serving: 26 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 123mg Sodium, 6g Carbohydrates, 1g Fiber, 4g Sugars, 2g Added Sugars, 1g Protein


Vegetable Soup

Prep: 10 minutes   Cook: 10 minutes   Serves: 4

Ingredients

  • 2 cans (19-ounces each) vegetable soup
  • 3 cups greens such as baby arugula or chopped kale or spinach
  • ¼ cup shaved or grated Parmesan cheese

Recipe

  1. In large saucepot, heat soup as label directs; stir in greens and cook. Serve soup topped with cheese.

Nutrition

Approximate nutritional values per serving (1 cup): 119 Calories, 2g Fat (1g Saturated), 6mg Cholesterol, 750mg Sodium, 18g Carbohydrates, 4g Fiber, 5g Sugars, 2g Added Sugars, 6g Protein


Homemade Tomato Sauce

Prep: 20 minutes  Cook: 2 hours 20 minutes   Serves: 6

Ingredients

  • 5 garlic cloves, crushed with press
  • ¼ cup extra virgin olive oil
  • ½ teaspoon crushed red pepper flakes
  • 1 medium yellow onion, chopped 
  • 1½ teaspoons salt 
  • 5½ cups chopped tomatoes (about 7 medium)
  • 1 tablespoon Italian seasoning 
  • 1 teaspoon ground black pepper 
  • 1 tablespoon granulated sugar 
  • 1 tablespoon red wine vinegar 

Recipe

  1. In large saucepot, cook garlic, oil and crushed red pepper flakes over medium-low heat 2 minutes, stirring occasionally. Add onion and 1 teaspoon salt; cook 7 minutes or until onion is tender, stirring occasionally. Add tomatoes, Italian seasoning, pepper and remaining ½ teaspoon salt; heat to a simmer over medium-high heat. Reduce heat to medium-low; simmer 2 hours or until thickened, stirring occasionally.
  2. Stir in sugar and vinegar; transfer to blender and purée.

Nutrition

Approximate nutritional values per serving: 126 Calories, 10g Fat (1g Saturated), 0mg Cholesterol, 593mg Sodium, 12g Carbohydrates, 1g Fiber, 6g Sugars, 2g Added Sugars, 2g Protein


Fruit Ice Cubes

Prep: 5 minutes   Serves: 6

Ingredients

  • 2 cups raspberries, blueberries strawberries or blackberries
  • 1½ teaspoons granulated sugar
  • 1½ teaspoons fresh lemon juice
  • 2 tablespoons water

Recipe

  1. In blender, purée all ingredients; pour into ice cube trays and freeze overnight. Makes 30 (1-inch) ice cubes.

Chef Tip

Serve ice cubes in sparkling water or lemonade.

Nutrition

Approximate nutritional values per serving (5 ice cubes): 27 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 0mg Sodium, 6g Carbohydrates, 3g Fiber, 3g Sugars, 1g Added Sugars, 1g Protein

Extend the life of your produce!

Extend the life of your produce with these simple tricks!

Pickled Vegetables

Prep: 15 minutes plus cooling   Cook: 5 minutes   Serves: 8

Ingredients

  • 2½ cups sliced carrots (about ¼-inch thick)
  • 2 cups sliced cucumbers (about ¼-inch thick)
  • 2 bay leaves
  • 2 garlic cloves, thinly sliced 
  • 3 cups distilled white vinegar 
  • 2 cups granulated sugar 
  • 1 cup water
  • 3 tablespoons salt
  • 2 teaspoons dried dill 
  • 1½ teaspoons whole black peppercorns 
  • 1½ teaspoons yellow mustard seed
  • 1 teaspoon coriander seed 

Recipe

  1. Fill 2 (1-quart) glass jars with carrots and cucumbers.
  2. In medium saucepan, heat remaining ingredients to a boil over medium-high heat, stirring until sugar dissolves; cool. Pour vinegar mixture into jars over vegetables; seal jars with lids and refrigerate up to 1 week.

Chef Tip

Other vegetables to use in this recipe include asparagus, cauliflower, green beans and/or radishes.

Nutrition

Approximate nutritional values per serving: 26 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 123mg Sodium, 6g Carbohydrates, 1g Fiber, 4g Sugars, 2g Added Sugars, 1g Protein


Vegetable Soup

Prep: 10 minutes   Cook: 10 minutes   Serves: 4

Ingredients

  • 2 cans (19-ounces each) vegetable soup
  • 3 cups greens such as baby arugula or chopped kale or spinach
  • ¼ cup shaved or grated Parmesan cheese

Recipe

  1. In large saucepot, heat soup as label directs; stir in greens and cook. Serve soup topped with cheese.

Nutrition

Approximate nutritional values per serving (1 cup): 119 Calories, 2g Fat (1g Saturated), 6mg Cholesterol, 750mg Sodium, 18g Carbohydrates, 4g Fiber, 5g Sugars, 2g Added Sugars, 6g Protein


Homemade Tomato Sauce

Prep: 20 minutes  Cook: 2 hours 20 minutes   Serves: 6

Ingredients

  • 5 garlic cloves, crushed with press
  • ¼ cup extra virgin olive oil
  • ½ teaspoon crushed red pepper flakes
  • 1 medium yellow onion, chopped 
  • 1½ teaspoons salt 
  • 5½ cups chopped tomatoes (about 7 medium)
  • 1 tablespoon Italian seasoning 
  • 1 teaspoon ground black pepper 
  • 1 tablespoon granulated sugar 
  • 1 tablespoon red wine vinegar 

Recipe

  1. In large saucepot, cook garlic, oil and crushed red pepper flakes over medium-low heat 2 minutes, stirring occasionally. Add onion and 1 teaspoon salt; cook 7 minutes or until onion is tender, stirring occasionally. Add tomatoes, Italian seasoning, pepper and remaining ½ teaspoon salt; heat to a simmer over medium-high heat. Reduce heat to medium-low; simmer 2 hours or until thickened, stirring occasionally.
  2. Stir in sugar and vinegar; transfer to blender and purée.

Nutrition

Approximate nutritional values per serving: 126 Calories, 10g Fat (1g Saturated), 0mg Cholesterol, 593mg Sodium, 12g Carbohydrates, 1g Fiber, 6g Sugars, 2g Added Sugars, 2g Protein


Fruit Ice Cubes

Prep: 5 minutes   Serves: 6

Ingredients

  • 2 cups raspberries, blueberries strawberries or blackberries
  • 1½ teaspoons granulated sugar
  • 1½ teaspoons fresh lemon juice
  • 2 tablespoons water

Recipe

  1. In blender, purée all ingredients; pour into ice cube trays and freeze overnight. Makes 30 (1-inch) ice cubes.

Chef Tip

Serve ice cubes in sparkling water or lemonade.

Nutrition

Approximate nutritional values per serving (5 ice cubes): 27 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 0mg Sodium, 6g Carbohydrates, 3g Fiber, 3g Sugars, 1g Added Sugars, 1g Protein

Extend the life of your produce!

Extend the life of your produce with these simple tricks! Watch the video recipe here!

Pickled Vegetables

Prep: 15 minutes plus cooling   Cook: 5 minutes   Serves: 8

Ingredients

  • 2½ cups sliced carrots (about ¼-inch thick)
  • 2 cups sliced cucumbers (about ¼-inch thick)
  • 2 bay leaves
  • 2 garlic cloves, thinly sliced 
  • 3 cups distilled white vinegar 
  • 2 cups granulated sugar 
  • 1 cup water
  • 3 tablespoons salt
  • 2 teaspoons dried dill 
  • 1½ teaspoons whole black peppercorns 
  • 1½ teaspoons yellow mustard seed
  • 1 teaspoon coriander seed 

Recipe

  1. Fill 2 (1-quart) glass jars with carrots and cucumbers.
  2. In medium saucepan, heat remaining ingredients to a boil over medium-high heat, stirring until sugar dissolves; cool. Pour vinegar mixture into jars over vegetables; seal jars with lids and refrigerate up to 1 week.

Chef Tip

Other vegetables to use in this recipe include asparagus, cauliflower, green beans and/or radishes.

Nutrition

Approximate nutritional values per serving: 26 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 123mg Sodium, 6g Carbohydrates, 1g Fiber, 4g Sugars, 2g Added Sugars, 1g Protein


Vegetable Soup

Prep: 10 minutes   Cook: 10 minutes   Serves: 4

Ingredients

  • 2 cans (19-ounces each) vegetable soup
  • 3 cups greens such as baby arugula or chopped kale or spinach
  • ¼ cup shaved or grated Parmesan cheese

Recipe

  1. In large saucepot, heat soup as label directs; stir in greens and cook. Serve soup topped with cheese.

Nutrition

Approximate nutritional values per serving (1 cup): 119 Calories, 2g Fat (1g Saturated), 6mg Cholesterol, 750mg Sodium, 18g Carbohydrates, 4g Fiber, 5g Sugars, 2g Added Sugars, 6g Protein


Homemade Tomato Sauce

Prep: 20 minutes  Cook: 2 hours 20 minutes   Serves: 6

Ingredients

  • 5 garlic cloves, crushed with press
  • ¼ cup extra virgin olive oil
  • ½ teaspoon crushed red pepper flakes
  • 1 medium yellow onion, chopped 
  • 1½ teaspoons salt 
  • 5½ cups chopped tomatoes (about 7 medium)
  • 1 tablespoon Italian seasoning 
  • 1 teaspoon ground black pepper 
  • 1 tablespoon granulated sugar 
  • 1 tablespoon red wine vinegar 

Recipe

  1. In large saucepot, cook garlic, oil and crushed red pepper flakes over medium-low heat 2 minutes, stirring occasionally. Add onion and 1 teaspoon salt; cook 7 minutes or until onion is tender, stirring occasionally. Add tomatoes, Italian seasoning, pepper and remaining ½ teaspoon salt; heat to a simmer over medium-high heat. Reduce heat to medium-low; simmer 2 hours or until thickened, stirring occasionally.
  2. Stir in sugar and vinegar; transfer to blender and purée.

Nutrition

Approximate nutritional values per serving: 126 Calories, 10g Fat (1g Saturated), 0mg Cholesterol, 593mg Sodium, 12g Carbohydrates, 1g Fiber, 6g Sugars, 2g Added Sugars, 2g Protein


Fruit Ice Cubes

Prep: 5 minutes   Serves: 6

Ingredients

  • 2 cups raspberries, blueberries strawberries or blackberries
  • 1½ teaspoons granulated sugar
  • 1½ teaspoons fresh lemon juice
  • 2 tablespoons water

Recipe

  1. In blender, purée all ingredients; pour into ice cube trays and freeze overnight. Makes 30 (1-inch) ice cubes.

Chef Tip

Serve ice cubes in sparkling water or lemonade.

Nutrition

Approximate nutritional values per serving (5 ice cubes): 27 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 0mg Sodium, 6g Carbohydrates, 3g Fiber, 3g Sugars, 1g Added Sugars, 1g Protein

eat more color red orange yellow

Eat More Color

Fresh fruit and vegetables are key to a healthy diet. Regularly consuming fresh fruits and vegetables has been proven to reduce the risk of heart disease, cancer, and kidney stones. Aside from the great health benefits, they taste absolutely fantastic. Learn more about what is fresh and when it’s in season below.

Sliced tomato

Tomato

The best tomatoes can be found during the months of May and October and is one of the most diverse fruits. They can be eaten whole, sliced, diced, purreed and more! Tomatoes are rich in vitamin C, K and potassium, so get ready to enjoy all of health benefits that come from this acidic and versatile fruit.

Strawberries

Strawberry

Strawberries are a sweet fruit that grow back every single year- as they are perennial plants. They contain tons of vitamin C and antioxidants to help boost your immune system and keep you looking fresh. Enjoy these in a jam, pie or with sugar and cream.

sliced orange

Orange

Enjoy the ripest oranges when most fruits are off season (December through March) fresh, in a marmalade or dried simply for the scent. To boost your immune system during cold and flu season, be sure to eat a lot of oranges. They are full of vitamin C and other great nutrients.

cut cantaloupe

Cantaloupe

The best and sweetest cantaloupes can be found June through August. These have an incredibly long growing time, about 90 days, so it’s key to get these while they are perfectly in season. Cantaloupes are full of vitamin C, A and loaded with potassium.

sliced banana

Banana

As you may or may not know, humans share about 50% of DNA with bananas. Though bananas are not intelligent beings, they are full of fiber, so they will keep you full for a longer time. Bananas are unique in that they can be used as a substitute for eggs in baking.

yellow bell pepper

Bell Pepper

Bell peppers come in a variety of colors and have delightfully specific flavors for each color. Bell peppers are commonly found in fajitas, stuffed or in a variety of casseroles.

lime

Lime

A single lime has the power to change the flavor of any dish drastically. It is often used in fresh guacamole, but you can add it to nearly any dish. Though limes are 88% water, they contain a significant amount of vitamin C to help you boost your immune system.

spinach

Spinach

Did you know spinach has a season? Find the best and freshest spinach from March to June. Spinach is rich in protein, calcium, iron and more! This super food is great for adding to any dish or consuming raw.

cabbage

Cabbage

Cabbage, specifically purple cabbage, contains more vitamin C than any other color of cabbage. It is also fat free and cholesterol free. Enjoy cabbage in egg rolls, in a slaw or a stir-fry.

blueberries

Blueberry

Blueberries can be found all year long and are a great addition to any dish needing a burst of sweetness. Blueberries are likely the most well known superfood, are low in calorie, and contain a ton of fiber.

November Produce Guide

Bring on the comfort produce. As the chill of November sets in, I find myself craving hearty soups, casseroles, and roasts to warm me, body and soul. My produce needs to be just as hearty and comforting. Luckily, the best produce available right now at your local grocery store makes for perfect winter eating.

Pop ‘em in your oven to transform those crisp, juicy apples into tender, sweet comfort food. Perfectly caramelized apples on a warm winter salad; savory skillet pork chops with apples and cabbage; baked apples filled with crisp and gooey oats; ice cream warmed to the perfect silky consistency atop fresh-from-the-oven, crisp apple pie… I could go on and on but you get the idea. Honeycrisp, braeburn, and jonagold are traditionally the best baking apples but follow your recipe’s directions if they call for a specific apple.

Earthy and slightly bitter when raw but, properly cooked, beets become decadently rich. Due to their deep color, beets have become increasingly popular in chocolate desserts, adding to the rich taste and color of the chocolate. More traditionally, try beets in a soup like a warm borscht, atop a salad, or simply roasted and seasoned as a side. Roast beets also make a wonderful addition to cheese or charcuterie boards and pair especially well with creamy white cheeses, like feta or goat. Don’t forget, if your beet comes with a healthy set of greens on the top, sauté them for a delicious addition to any meal.

You can eat them raw, boiled, steamed, roasted, or grilled but my favorite way to prepare Brussels sprouts is stir-fried. Golden brown with that perfect crisp and just a hint of smoky flavor, stir-fried Brussels sprouts are easy to prepare. Start by trimming the stems (but not too high or the sprout will fall apart) and remove any damaged outer leaves. Next, I half my Brussels sprouts lengthwise and toss in oil, then adding salt and pepper (along with any other spices you like). To cook, heat a pan over medium or medium-high heat, placing the Brussels sprouts, cut side down, in a single layer on the pan when warm. Cook until the cut side turn golden brown and slightly charred (about five minutes). Finally, add a tablespoon of water and stir-fry until the sprouts are tender (about two minutes).

Few things nourish quite like creamy, naturally-sweet pumpkin or squash. Pumpkin is more than just an ingredient in indulgent pies and cookies or the caramelized, melt-in-your-mouth roasted variety. Pumpkin is incredibly versatile and can add seasonal flavor and nutrition to a variety of dishes. This week, we’re dedicating an entire post to prepping and cooking your pumpkin, along with creative ideas like pumpkin mac and cheese. Mac and Cheese with pumpkin? Seriously!?! Yep! For my blue box fans out there, prepare according to the instructions and stir in a half cup of puree at the end. For a more gourmet option, you can find scratch recipes that incorporate ingredients like nutmeg or sage to enhance the seasonal flavors.  

from our state to your plate

Local Produce

from our state to your plate

At our store, we partner with numerous local farmers and producers to bring you the freshest, most delicious fruits and veggies. These farmers and their families work hard to bring you corn, squash, beets, peas, apples, tomatoes and more. 

Click here to meet some of the farmers you help support when you shop with us.

Be sure to check out our blog that includes in-season produce guides, recipes highlighting produce, as well as fresh produce hacks and more.