Hello May, 2019!

hello, may

The May produce guide is here! Just like winter, Citrus is on its way out, as are cool-weather crops like cabbage and beets. Berries will start showing up in Southern U. S. states very soon. Growing seasons vary around the country as well as around the world, so your best bet is to visit a farmers’ market and see what your local growers have to offer.

May is a season of celebrations, with Cinco de Mayo, Mother’s Day,  the Kentucky Derby and of  course graduations that will be on the calendars for many of home cooks.

So at the beginning of each month, we will feature a fruit or vegetable that is season with a few recipes that may spark your interest and please your palate. We just want to help make shopping for seasonal foods a little easier in making your grocery list for the weekly trip to the store,  and for the up coming special occasions while  helping out your wallet!

Seasonal Fruits and Vegetables for May:

Apricots
Artichokes
Arugula
Asparagus
Avocados
Beets
Blueberries
Broccoli
Carrots
Cauliflower
Collard Greens
Fava Beans
Herbs
Kale
Leeks
Lettuce
Mushrooms
Nectarines
Onions
Peaches
Peas
Pineapples
Potatoes
Radishes
Rhubarb
Scallions
Spinach
Spring Onions
Turnips
Watercress
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March Produce Spotlight: Parsnips

Parsnip

Everything You Need to Know About Parsnips

Parsnips are white root vegetables that look very much like a cream-coloured carrot. They have a wonderful light, spicy-sweet flavour that has a hint of nuttiness while being slightly earthy tasting. They are a perfect addition to a soup or stew or can be roasted until caramelized as a hearty side dish.

How to Select and Store Parsnips

Choose parsnips that are small to medium sized, as the larger ones tend to have a woody core that needs to be removed before cooking. You want to look for parsnips that are pale, firm, smooth, and well-shaped – avoid those that are limp, shriveled, browned, blemished and/or sport soft spots

To keep your parsnips fresh and crisp, store them in a bag in the crisper, just like you would carrots. They will keep there for up to three weeks.

How to Prepare Parsnips

Scrub well and peel with a vegetable peeler. If you happen to have large parsnips, cut out the woody stems and discard. Also, trim and discard both ends. When preparing, you can either leave them whole, dice, slice, or grate depending on what you’d like to do with them.

If you choose to boil, broil, steam, purée, or roast parsnips, keep in mind that you can use them just as you would use a carrot.

Important to Note: 1 pound = 4 medium parsnips or 2 cups peeled and chopped

Parsnip Tips

•Savor the nutrients and don’t bother peeling young, small parsnips. Just gently scrub them to remove any dirt and serve them whole.

•When dealing with older parsnips, peel very thinly to avoid waste. Make a judgment call on whether the central core is too fibrous and tough to be cooked.

•Overcooking parsnips will turn them mushy, so just cook them until tender unless you are puréeing them.

•Cut your parsnips into small pieces and they can easily be sautéed alongside your favorite veggies. Alternatively, roast them to add another dimension of caramelized flavor.

•Like a potato, parsnips will brown after they’ve been cut, peeled, and exposed to air for too long. To prepare parsnips ahead of time, peel them and place in water or sprinkle with lemon juice to keep them from browning.

•Small, younger parsnips are more tender and can be peeled or grated to add to a salad.

•Carrots and parsnips are interchangeable in most recipes.

Parsnips Go Well With

Sweet: maple syrup and brown sugar
Spices: nutmeg, ginger, garlic, and pepper
Herbs: parsley, sage, and thyme
Fruits & Vegetables: carrots, apples, potatoes, carrots, pears, spinach
Savory: pork, chicken

Parsnip Serving Ideas

•Add boiled parsnips to your mashed potatoes for a subtly sweet flavor and more fiber.

•Roasted parsnips taste wonderful over a warm quinoa salad. Bring out their nutty flavor by adding some walnuts or pecans as well.

•Parsnips and apples are such a classic flavor match: try using it in soups, pies, or even breads.

•You can grate small, young parsnips for salad to enjoy them raw. Try our Carrot, Parsnip, Apple Salad.

•Add some crunch to soups or softer foods: use a vegetable peeler to shave off ribbons of parsnip and flash-fry them in oil until crisp. Remove from oil and let drain on some paper tower. They’ll naturally add more movement and texture to your dish.

•Enjoy parsnips roasted are a delicious side dish and then use any leftovers in soup.

•Try making healthy vegetable chips with them.

 

Parsnip Nutrition

The recommended daily intake for vitamins and nutrients, 100 g of raw parsnips contain only 75 calories but pack 14% of your daily fiber, 30% of folate, 12%.

 

Source

Produce Made Simple: Parsnips (2019) The Ontario Produce Marketing Association. Date Accessed March 2, 2019. https://producemadesimple.ca/parsnips


Produce Spotlight: Lemons

 

lemons3

Everything you Need to Know About Lemons

The origin of the lemon is unknown, though lemons are thought to have first grown in Assam (a region in northeast India), northern Burma or China. A genomic study of the lemon indicated it was a hybrid between bitter orange (sour orange) and citron.

Lemons entered Europe near southern Italy no later than the second century AD, during the time of Ancient Rome. However, they were not widely cultivated. They were later introduced to Persia and then to Iraq and Egypt around 700 AD. The lemon was first recorded in literature in a 10th-century Arabic treatise on farming, and was also used as an ornamental plant in early Islamic gardens. It was distributed widely throughout the Arab world and the Mediterranean region between 1000 and 1150.

The first substantial cultivation of lemons in Europe began in Genoa in the middle of the 15th century. The lemon was later introduced to the Americas in 1493 when Christopher Columbus brought lemon seeds to Hispaniola on his voyages. Spanish conquest throughout the New World helped spread lemon seeds. It was mainly used as an ornamental plant and for medicine. In the 19th century, lemons were increasingly planted in Florida and California.

In 1747, James Lind’s experiments on seamen suffering from scurvy involved adding lemon juice to their diets, though vitamin C was not yet known.

The origin of the word lemon may be Middle Eastern. The word draws from the Old French limon, then Italian limone, from the Arabic laymūn or līmūn, and from the Persian līmūn, a generic term for citrus fruit, which is a cognate of Sanskrit (nimbū, “lime”)

The great thing about lemons are that you can pretty much use the whole fruit, whether you’re grating a little lemon zest onto a dish for an addition of intense lemon flavor, or using the juice, which has a wonderful sharp, sour taste. Though they are too tart for out-of-hand eating, adding the juice and zest is a beautiful way to flavor a diverse range of dishes, including seafood, salad dressings and desserts.

There are two main lemon varieties. Eureka lemons are the most common, and are the lemon variety sold in retail stores. Meyer lemons are milder and are often grown on a smaller scale. Other lesser known varieties include the Bonnie Brae, the Femminello and the Yen Ben.

 

 

Eureka Lemons
The ‘Eureka’ grows year-round and abundantly. Eureka lemon trees grow about 10 to 12 feet talleureka2 and are more wide-spreading the Meyers. This is the common supermarket lemon, also known as ‘Four Seasons’ (Quatre Saisons) because of its ability to produce fruit and flowers together throughout the year. This variety is also available as a plant to domestic customers. There is also a pink-fleshed Eureka lemon, with a green and yellow variegated outer skin.

A rose by any other name might smell as sweet, but a lemon by any other name will not taste as sweet. There is a huge difference between the Meyer lemon and the Eureka lemon, in both appearance and taste.

meyer2

 

Meyer Lemons

The Meyer lemon (Citrus × meyeri), is a hybrid citrus fruit native to China. It is a cross between a citron and a mandarin/pomelo hybrid distinct from the common or bitter oranges.

Mature trees are around 6 to 10 ft (2 to 3 m) tall with dark green shiny leaves. Flowers are white with a purple base and fragrant. The fruit is rounder than a true lemon, deep yellow with a slight orange tint when ripe, and has a sweeter, less acidic flavor.

It was introduced to the United States in 1908 by the agricultural explorer Frank Nicholas Meyer, an employee of the United States Department of Agriculture who collected a sample of the plant on a trip to China.

The Meyer lemon is commonly grown in China in garden pots as an ornamental tree. It became popular as a food item in the United States after being rediscovered by chefs such as Alice Waters at Chez Panisse during the rise of California Cuisine starting in the 1970s. Popularity further climbed when Martha Stewart began featuring them in her recipes.

 

 

Bonnie Brae

The ‘Bonnie Brae’ is oblong, smooth, thin-skinned, and seedless. The Bonnie Brae was a popular variety of lemon in the late 1800s through early 1900s that was first cultivated in Bonita, California, near San Diego. Although no longer produced commercially, trees can be found California.

bonnie brae

 

 

 

Femminello
The ‘Femminello St. Teresa’, or ‘Sorrento’ is native to Italy. This fruit’s zest is high in lemon oils. It is the variety traditionally used in the making of limoncello.

sorrento lemons

 

 

 

Yen BenLemon-Yen-Ben.jpg

The Yen Ben (Citrus × limon) was first grown in Australia and has been a popular lemon to grow in New Zealand since the 1970s. It’s smooth and thin rind with very few seeds and high percentage of juice makes it easy to use and rewarding in the kitchen. Yen Ben is a winter-producing lemon, though produces multiple crops throughout the year with the majority of fruit harvested in winter. For successful growing and fruiting, plant in a large container or tub so it can enjoy maximum warmth and sunshine Protect from cold strong winds, and hard winter frosts.

meyer and yen

The Meyer lemon (left) is a hybrid of a mandarin and a lemon. The hardiest citrus in New Zealand, it is popular with home gardeners. The Yen Ben (right) is a true lemon and the main variety grown commercially in New Zealand. It has a smooth, thin skin and few seeds.

 

How to Select and Store Lemons

Choose lemons that are firm and heavy for their size, with a close-grained, slightly glossy yellow peel. To tell if a lemon is heavy for its size, pick up two lemons at once and go with the heavier lemon. Avoid wrinkled fruits as well as those with hard or soft patches, or with a dull or excessively yellow peel, as these are all indications that the fruit is no longer fresh.

They can be stored at room temperature for up to one week, or in the fridge inside a plastic bag for 2-3 weeks.

How to Prepare Lemons

How To Zest a Lemon: The zest of a lemon is the yellow part of the skin, it has an intense lemon flavor. If you are using the zest (skin) of a lemon, first wash it under cold water and use a scrub brush to wash away any dirt or debris. Then dry before zesting. A fine grater, sometimes called a zester is the easiest way to remove the zest. But, you can also use a vegetable peeler to remove sections of the peel, then slice or mince it.

How To Juice a Lemon: Before juicing a lemon, roll the lemon on a flat surface to soften it. The easiest way to extract the juice of a lemon is to twist the lemon half on a reamer (juicer), but a fork works just as well.

If you’re serving a dish with lemon slices, try to remove most of the seeds. It will make it easier for your guests.

How to freeze lemons: Both the juice and the zest of lemons can be frozen. The candied or dried zest should be placed in an airtight container and stored in a dry and cool place.

How Much Juice Does 1 Lemon Hold?
One lemon should yield approximately 2-4 tablespoons of juice.

Tips

•The zest of a lemon adds amazing flavor to dishes, but the inside white part is bitter. Use a zester to remove the zest to add the essence of lemon to a dish without the tartness. If you don’t have a zester to remove the zest from a lemon, use a peeler, or a fine grater. Peel the skin, then finely cut in into strips, and then mince.

•Before juicing a lemon, roll it on the counter under your palm, while adding a little pressure. This will soften up the lemon and make it easier to juice.

•To tell if a fruit is heavy for its size, pick up two and choose the heaviest one.

•Always zest your lemon before you cut it, as it is very difficult to zest it after it has been cut!

•If you don’t have a reamer to juice a lemon, a fork will do the trick.

•To help get the most flavor from lemon juice when adding to recipes, try to squeeze the lemon so the juice runs over the outside of the peel. This helps to release the oils from the peel to intensify the flavor!

What Goes Well With Lemons?

Because of their acidity, lemons goes well with: capers, fish, garlic, shrimp, lobster, Mediterranean cuisine, basil, honey, coconut, chicken, ricotta and goat cheese as well as blueberries and blackberries.

Serving Ideas

Lemons can serve both decorative and culinary purposes. They are a popular flavor enhancer, and a good substitute for salt. They also prevent some fruits and vegetables from discoloring. Lemons add zest to soups and sauces, vegetables, cakes, custards, ice creams, and sorbets.

Lemon juice may replace vinegar in dressings and is also used to marinate and tenderize meat, poultry, fish, and game.

The zest of lemons can be grated or sliced and is available candied or dried. It is often used to flavor meats, sauces, and desserts.

Adding a squeeze of lemon to your water is a healthy way to zest up your hydration habits.

Nutrition

Like all citrus fruits, lemons are very rich in vitamin C, providing 64% of the Daily Value in a 100 g serving . They are also a good source of potassium and folic acid.

Lemons also contain numerous phytochemicals, including polyphenols, terpenes, and tannins. Lemon juice contains slightly more citric acid than lime juice (about 47 g/l), nearly twice the citric acid of grapefruit juice, and about five times the amount of citric acid found in orange juice

Sources

Gulsen, O.; M. L. Roose (2001). “Lemons: Diversity and Relationships with Selected Citrus Genotypes as Measured with Nuclear Genome Markers”. Journal of the American Society of Horticultural Science. 126: 309–317.

Lind, James. (1757). A treatise on the scurvy. Second edition. London: A. Millar.

Morton, Julia F. (1987). “Lemon in Fruits of Warm Climates”. Purdue University. pp. 160–168.

Produce Made Simple: Lemons (2019) The Ontario Produce Marketing Association. Date Accessed February 2, 2019. https://producemadesimple.ca/lemon