Thank You Mr. Dewie’s!
Thank You St. John’s Family Farms!
Thank You Ital Foods Inc!
Thank You Cult Crackers
Thank You Tofu Shop Specialty Foods, Inc.!
Organic Rio Red and Star Ruby Grapefruit
Season: This month our Red Rio and Star Ruby Grapefruit are grown in California. This is peak season! Grapefruit tend to grow in clusters, so much so that they can resemble grapes on a vine. (Fun fact! This is how grapefruit got their name.)
Flavor: Sweet, mildly tart, and super juicy they are mostly seedless with deep red flesh.
Storage: Store it at room temperature if you plan to eat the fruit soon, because citrus fruits are always juicier when slightly warm. If planning to store grapefruit for a longer period, make sure the skin is dry before placing the fruit in a mesh bag and store in your fridge crisper.
How to use: Many people like to eat grapefruit fresh and on its own. The juice is great but the sugar can add up quickly when you don’t have the fiber to balance it out. Grapefruit is delicious in salads, as a salsa for fish or added to your favorite grain bowl.
Nutrition: There’s a reason grapefruit is sometimes referred to as a superfood. In addition to its other health benefits, a serving of grapefruit is packed with vitamins and minerals. These include Vitamin C, Vitamin A, Calcium and Iron.
Organic Brussels Sprouts
Season: This month our Brussels Sprouts will be coming from either Mexico or California
Flavor: Raw or lightly cooked Brussels sprouts have a mild, sweet, almost nutty flavor. But they’re very easy to overcook, which can lead to a bitter taste, mushy texture, and a strong, sulfur-like smell.
Storage: Store unwashed and untrimmed in a closed container in the refrigerator.
How to use: Look for bright green Brussels sprouts. Black spots or yellow leaves are signs of decay.
To cook, rinse your sprouts well to remove any dirt. Slice off the bottom (which has a tough texture, even when cooked), and remove any outer, wilted leaves. I like to cut mine in half length wise. It helps me to keep from overcooking them. You can steam them, sauté or toss with oil and roast them. You can add raw, shaved Brussels sprouts to soups and salads.
Don’t boil your Brussels sprouts. This can lead to the mushy, bitter taste that many people hate. It also wipes out many of this veggie’s nutrients.
Nutrition: They are rich in Vitamin C, Vitamin K, Folate, Calcium, Iron and Potassium.
Organic Navel Oranges
Season: Grown in California! January through April is the best time for these. Named for the “navel” at the blossom end of the fruit, California navel oranges are considered by many to be the best oranges for eating out of hand.
Flavor: Richly flavored. Great balance of sugar and acidity. Seedless, the fruit separates into easy-to-eat segments. Has bright orange skin that peels easily when fully mature.
Storage: If you are not planning on consuming all of your navel oranges within three to four days, refrigeration is recommended. You can safely store them in the fridge for up to two weeks. The thick outer peel will protect the fruit inside but make sure you dry the outside of the fruit properly so the peel will not rot due to excessive moisture. The ideal refrigerator temperature for navel oranges is somewhere between 45 and 48 degrees. This will keep them as fresh as possible for as long as possible.
How to use: Peel and eat them! Try sectioning them to make a citrus salsa You can also juice them to make a marinade or combine pieces of fruit and juice for a sheet bake with vegetables and chicken.
Nutrition: Oranges are an excellent source of Vitamin C! Vitamin C is a powerful antioxidant, which prevents cell damage and boosts the immune system. They are also a good source of fiber, calcium, potassium and folic acid.