Hello, April 2019!

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April is National Grilled Cheese Month and what better way to celebrate then with some grilled cheese sandwiches paired with the Spring produce of the moment.

Cooking with the seasons means choosing fruits and vegetables that are at the peak of freshness and flavor. For the purposes of freshness, April is a fabulous month with many fresh options.

It should be noted that buying locally grown produce is always the best option. Local produce is less likely to be damaged, uses less energy to transport, and ripens more naturally. In fact, when fruits and vegetables have been allowed to ripen on the vine for consumption, it can taste sweeter and have significantly more intense flavor. And, locally sourced produce helps the local economy as well.

Whether your favorite cheese is Gouda, Mozzarella, Provolone, creamy goat cheese or just a plain old slice of Kraft American Cheese, there are a number of fruits and vegetables that can be used creatively in this classic sandwich. You can also use mushrooms. Although Mushrooms are neither a fruit or vegetable, technically, they are not even a plant but a fungus. Yes, a fungus that you eat. Although, they are often classified with vegetables, since, it is definitely not an animal. Chives can also add a nice flavor to grilled cheese. Technically, they are in the onion family but are more often used as an herb more than anything else. Sourdough, wheat, rye brioche and even plain old white bread works as the basic holders for this sandwich. And whether you use butter or mayonnaise to get that perfect crispy crunch, make sure your skillet or grilled press is hot!

This month we will feature a different twist on this iconic sandwich each week. Whatever you like and what ever you choose, you certainly will be delight.

Seasonal Fruits and Vegetables for April

Artichokes
Arugula
Asparagus
Beets
Carrots
Cauliflower
Chicory
Chives
Celery
Cucumbers
Dandelion Greens
Fava beans
Fiddleheads
Horseradish
Leeks
Lettuce
Limes
Morel Mushrooms
Oranges
Papaya
Parsnips
Peas
Ramps
Rhubarb
Scallions
Spinach
Shallots
Strawberries
Sweet Onions
Turnips
Watercress

 

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Hello, March 2019!

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Even though it is Carnival Season around the world and Mardi Parades are in full swing in New Orleans, it’s time for the seasonal produce guide for March.This year, according to the calendar, Spring will begin on March 20, 2019. And very soon the home gardens and large farms will be sprouting, growing and producing more local produce that will begin to show up in your local farmer’s markets. Peas and lettuce greens will be in abundance as well as asparagus, artichokes, and several varieties of citrus fruits.

It is the perfect time to “Spring Clean”, your diet.

Seasonal Fruits and Vegetables for March:

Artichokes
Asparagus
Avocado
Broccoli
Brussels Sprouts
Cabbage
Carrots
Cauliflower
Chicory
Chives
Collard Greens
Endive
Garlic
Guava
Grapefruit
Kale
Kiwifruit
Kumquats
Leeks
Lemons
Lettuce Greens
Limes
Mint
Mushrooms
Onions
Oranges
Parsley
Parsnips
Peas
Potatoes
Radishes
Rhubarb
Rutabaga
Spinach
Strawberries
Sweet Potatoes
Swiss Chard
Tangerines
Turnips
Walnuts

 


Hello, February 2019!

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Hopefully by now, every one who is experiencing winter is embracing the selection of the cold-weather produce. Depending on one’s personal preferences for certain fruits and vegetables that are available, eating can take some adjustment for many. However, it is better for your budget and for the environment, as you are buying what is local and in season. Of course, what is in season in February will vary with your location.

February is a great month for citrus fruits, which are the best source of vitamin C and bioflavonoids that help us strengthen the immune system and prevent seasonal ailments. To better absorb their active ingredients, citrus fruits should be eaten whole (don’t eat the peel unless it’s from certified organic farming, otherwise we’ll most probably eat pesticides).There’s nothing quite like fresh-squeezed orange juice to chase away a chilly winter afternoon and to help keep seasonal maladies at bay. Other allies against cold are dried fruits, which are nutritious and energizing as well as excellent ingredients to prepare savory and light sweets.

As for vegetables, parsnips can be a change of pace. As a root vegetable, they can be used as a substitute for potatoes, carrots and turnips in recipes that you have in your weekly menu rotation.

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, a s well a helping out your wallet!

Seasonal Fruits and Vegetables for February:

Apples
Avocados
Bananas
Beets
Broccoli
Brussels Sprouts
Cabbage
Carrots
Cauliflower
Celery
Clementines
Collard Greens
Endive
Fennel
Garlic
Grapefruit
Kale
Leeks
Lemons
Limes
Mushrooms
Onions
Oranges
Parsnips
Pears
Pomelos
Potatoes
Radicchio
Radishes
Rutabagas
Spinach
Sunchokes
Sweet Potatoes
Swiss Chard
Tangelos
Tangerines
Turnips
Winter Squash