Market Report
- Thursday, 26 October 2017
Easily recognized, yams and sweet potatoes are some of those ugly fall and early winter root vegetables that are found on the side of the plate this time of year.
Roasted, stuffed and on occasion, marshmallow topped, the growing popularity of sweet potatoes and yams has pushed their demand to become a year-round thing.
Baby yams and sweet potatoes, available seasonally from August through December, make it easier to enjoy a single-serve sweet gem.
Compared to their larger counterparts, the smaller baby versions allow for a petite, tender variety to dazzle the dish with color and flavor. With an edible skin, the baby size have a significantly faster cooking time.
Well known named varieties, similar to their larger and jumbo cousins include Garnet, Jewel, Japanese and Sweet Potatoes.
Roasted, stuffed and on occasion, marshmallow topped, the growing popularity of sweet potatoes and yams has pushed their demand to become a year-round thing.
Baby yams and sweet potatoes, available seasonally from August through December, make it easier to enjoy a single-serve sweet gem.
Compared to their larger counterparts, the smaller baby versions allow for a petite, tender variety to dazzle the dish with color and flavor. With an edible skin, the baby size have a significantly faster cooking time.
Well known named varieties, similar to their larger and jumbo cousins include Garnet, Jewel, Japanese and Sweet Potatoes.
- Thursday, 19 October 2017
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.
- Thursday, 12 October 2017
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.
- Thursday, 05 October 2017
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.
