Market Report
- Category: Market Report
- Thursday, 19 October 2017
- Hits: 33
Chilly autumn mornings naturally make us yearn to have a little something baked with our preferred wakeup hot beverage.
Warming up to lovely muffins, breads, loaf cakes and scones has the power to transform a ho-hum breakfast into a desirable first bite.
Let fall produce guide the menu for savory and sweet oven treats.
Apples and pears, pumpkins and persimmons, sweet potatoes and carrots– these are ample baseline flavors to set the course.
Cranberries and other seasonal jewels like dates and dried fruits (apricots, cherries, raisins, etc.) have a distinctive mouth feel when baked.
Warming up to lovely muffins, breads, loaf cakes and scones has the power to transform a ho-hum breakfast into a desirable first bite.
Let fall produce guide the menu for savory and sweet oven treats.
Apples and pears, pumpkins and persimmons, sweet potatoes and carrots– these are ample baseline flavors to set the course.
Cranberries and other seasonal jewels like dates and dried fruits (apricots, cherries, raisins, etc.) have a distinctive mouth feel when baked.
- Category: Market Report
- Thursday, 12 October 2017
- Hits: 66
If Brussels sprouts, broccoli and cauliflower are not part of the normal veggie lineup, it could be difficult to introduce kohlrabi into the kitchen rotation.
Kohlrabi is the cool kid on the veggie playground that requires a bit of explaining and some understanding.
Part bulb, part bundle of greens, kohlrabi may have an intimidation factor unlike its cruciferous counterparts.
This fall favorite offers a delightful combination of familiar and satisfying tastes. Kohlrabi has the texture of a radish and the sweetness of jicama, with a slight hint of broccoli.
The edible leaves are like a milder version of collard greens. They are quite thick and generally taste best when cooked or steamed. They can also be eaten raw, chopped and in salads.
Kohlrabi is the cool kid on the veggie playground that requires a bit of explaining and some understanding.
Part bulb, part bundle of greens, kohlrabi may have an intimidation factor unlike its cruciferous counterparts.
This fall favorite offers a delightful combination of familiar and satisfying tastes. Kohlrabi has the texture of a radish and the sweetness of jicama, with a slight hint of broccoli.
The edible leaves are like a milder version of collard greens. They are quite thick and generally taste best when cooked or steamed. They can also be eaten raw, chopped and in salads.
- Category: Market Report
- Thursday, 05 October 2017
- Hits: 87
Kabocha, pronounced “kah-BOH-chah”, is a winter squash encased in a dull, deep green, hard, mottled skin that is oftentimes lined with pale, uneven stripes.
There are also some orange skinned cultivars, though the green is the most commonly produced. This time of year, they begin to appear on autumn tablescapes and in earthy fall menu items.
The skin is technically edible if cooked, though most commonly, it is discarded. Round and squat, with a flattened top, it ranges from one to eight pounds. Generally, average weight is two to three pounds.
Inside is a deep yellow orange flesh surrounding a small seed cavity. Cooked, Kabocha offers a finely grained, dry flesh with a buttery and tender texture. Rather sweet, the rich flavor resembles a combination of sweet potato mixed with pumpkin.
In Japan, Kabocha squash was traditionally eaten around the time of the winter solstice with shiruko (adzuki beans) in a sweet soup to boost the immune system and help prevent colds during the winter months.
There are also some orange skinned cultivars, though the green is the most commonly produced. This time of year, they begin to appear on autumn tablescapes and in earthy fall menu items.
The skin is technically edible if cooked, though most commonly, it is discarded. Round and squat, with a flattened top, it ranges from one to eight pounds. Generally, average weight is two to three pounds.
Inside is a deep yellow orange flesh surrounding a small seed cavity. Cooked, Kabocha offers a finely grained, dry flesh with a buttery and tender texture. Rather sweet, the rich flavor resembles a combination of sweet potato mixed with pumpkin.
In Japan, Kabocha squash was traditionally eaten around the time of the winter solstice with shiruko (adzuki beans) in a sweet soup to boost the immune system and help prevent colds during the winter months.
- Category: Market Report
- Friday, 29 September 2017
- Hits: 105
Shaving off several degrees from daytime temperatures makes fall seem more realistic. The thermometer is catching up to the calendar.
We’re on our way. So too is fall décor for planning harvest displays, front porch vignettes and special workplace designs.
Autumn colors generate lots of interest in the DIY home and work decorating ideas.
From tablescapes to landscapes, pumpkins, gourds, wreaths and foliage are ready paint the town red, orange, purple and green.
Sunflowers, mums and wheat shafts combine with ornamental mini corn and garlands of leaves, acorns and mini pumpkins for door hangings and handrail swags.
We’re on our way. So too is fall décor for planning harvest displays, front porch vignettes and special workplace designs.
Autumn colors generate lots of interest in the DIY home and work decorating ideas.
From tablescapes to landscapes, pumpkins, gourds, wreaths and foliage are ready paint the town red, orange, purple and green.
Sunflowers, mums and wheat shafts combine with ornamental mini corn and garlands of leaves, acorns and mini pumpkins for door hangings and handrail swags.
- Category: Market Report
- Thursday, 21 September 2017
- Hits: 116
Everyone loves pie, right? No argument there. The only thing that might come close to surpassing pie is to have an individual hand pie all to one’s self.
We’re not talking about those garden variety, store bought, waxed paper wrapped, cardboard crust, sugary coated, fake filling small pies. Nope.
Instead, the bar is set high for tender, flaky pie crusts, ready for portable, lovely creations bursting with local ingredients.
Crisp, cool evenings warrant getting back into the kitchen with the folks we love to hang out with. Hand pies are the stuff that memories are made of when we include friends, family members and even coworkers if one is so inclined.
It really doesn’t matter if scratch baking skills are not perfected. There are plenty of “secret recipes and tips” available to make the process less daunting.
We’re not talking about those garden variety, store bought, waxed paper wrapped, cardboard crust, sugary coated, fake filling small pies. Nope.
Instead, the bar is set high for tender, flaky pie crusts, ready for portable, lovely creations bursting with local ingredients.
Crisp, cool evenings warrant getting back into the kitchen with the folks we love to hang out with. Hand pies are the stuff that memories are made of when we include friends, family members and even coworkers if one is so inclined.
It really doesn’t matter if scratch baking skills are not perfected. There are plenty of “secret recipes and tips” available to make the process less daunting.
- Category: Market Report
- Thursday, 14 September 2017
- Hits: 148
Summer is fading fast. Vacation days in the rear view mirror bring a different focus with some new routines shaping our plates. Before completely letting go of summer, how about taking one last bite?
The best of late harvest summer fruits and vegetables are ready for the final soirée. Act quickly, as the window is closing on the late bloomers.
That glorious camp includes heirloom tomatoes, eggplants (in all shapes, sizes and color), summer and early fall squashes (zucchini, eight ball, spaghetti and butternut), and even some squash blossoms still on the stem.
Last of summer basil makes for pesto for pasta, pizza or bruschetta. Use the tomatoes for tomato and herb salad or Caprese with a balsamic drizzle. Both are fresh, light and the perfect compliment to any September dinner party.
Off the vine pepper choices, make us dream of sumptuous stuffed bells, chile rellenos and roasted Anaheim, poblano, Hatch and jalapeños. South of the border delectables go far beyond salsa. Pepper poppers keep things lively for al fresco appetizers.
The best of late harvest summer fruits and vegetables are ready for the final soirée. Act quickly, as the window is closing on the late bloomers.
That glorious camp includes heirloom tomatoes, eggplants (in all shapes, sizes and color), summer and early fall squashes (zucchini, eight ball, spaghetti and butternut), and even some squash blossoms still on the stem.
Last of summer basil makes for pesto for pasta, pizza or bruschetta. Use the tomatoes for tomato and herb salad or Caprese with a balsamic drizzle. Both are fresh, light and the perfect compliment to any September dinner party.
Off the vine pepper choices, make us dream of sumptuous stuffed bells, chile rellenos and roasted Anaheim, poblano, Hatch and jalapeños. South of the border delectables go far beyond salsa. Pepper poppers keep things lively for al fresco appetizers.
