FRESH FACTS

FOR RELEASE THE WEEK OF MARCH 8, 2010

 

No St. Patrick’s Day party would be complete without the traditional dish of corned beef and CABBAGE, along with Irish stew with lamb, beef stew made with beer, Irish soda bread, colcannon (a mixture of ONION, LEEKS or SCALLIONS cooked with CABBAGE, milk, butter and POTATOES), whiskey punch and Irish coffee.

 

CABBAGE is a member of the mustard family, related to such VEGETABLES as BROCCOLI, CAULIFLOWER, KALE and BRUSSELS SPROUTS.  A farmer in County Durham, England grew the world’s largest CABBAGE back in 1865, a record 123 pounds. This high-fiber VEGETABLE takes its name from the Anglo-Saxon word “Coleworts”.  China, India and Russia are the world’s top producers of CABBAGE.

 

When cooking CABBAGE, add a piece of CHILI PEPPER to the water to eliminate the unpleasant smell which is a trademark of this VEGETABLE. If cooking RED CABBAGE, add vinegar, APPLES or LEMON juice to the water to help preserve the red coloring. Sodium bicarbonate added to the cooking water will turn a red CABBAGE blue.

 

Raw CABBAGE, popular in cole slaw salads, is high in amino acids essential for digestive health.  CABBAGE is also an excellent source of Vitamin K, an agent which helps the blood to clot, in addition to potassium, important in regulating the body’s blood pressure and heartbeat in addition to helping prevent stroke. SAVOY CABBAGE is the variety highest in cancer-fighting beta-carotene, and BOK CHOY and CHINESE CABBAGE have the highest concentration of calcium.

 

Grated raw, CABBAGE is a tasty addition to stir-fry dishes and spring rolls.  For a CABBAGE version of the classic Waldorf Salad, toss shredded CABBAGE with seedless RED GRAPES, miniature marshmallows, shredded CARROTS, diced PINEAPPLES and APPLES, RAISINS, chopped WALNUTS and mayonnaise. Serve decorated with fresh sprigs of PARSLEY.

 

A wise sage once advised how to live life like a CABBAGE – “live close to the earth, keep your head down and stay out of trouble.”

 

This Week in FRUITS

 

 As California’s production of STRAWBERRIES picks up speed, prices are decreasing, making this popular BERRY one of the best FRUIT values this week.

 

NAVEL ORANGES top the list of best values in the CITRUS FRUIT category, easy to peel and a fiber-rich snack.  LEMONS, KEY LIMES, KUMQUATS, TANGERINES and RUBY RED GRAPEFRUIT round out other excellent CITRUS values now.

 

RED DELICIOUS, BRAEBURN and GRANNY SMITH APPLES are all in plentiful supply with prices decreasing.

 

BOSC PEARS continue to be in steady supply at very reasonable prices.

 

ASIAN PEARS are also an excellent value, a crisp and juicy addition to FRUIT cocktail salads.

 

Prices have decreased on ROMA TOMATOES, perfect for pizza topping, sandwiches or cooked into pasta sauce with fresh HERBS.

 

BANANAS are very reasonably priced and quality is very good. Peel, cut into slices, dip in dark or light melted chocolate, and then freeze.

 

PINEAPPLE from Hawaii has decreased to economical levels.  Toss diced PINEAPPLE into shrimp stir-fry or fried rice.

 

PLUMS, PEACHES and NECTARINES from Chilean growers are in peak production at very reasonable prices.  Peel, slice, top with sugar and cinnamon and bake until tender for a sweet breakfast treat.

 

CANTALOUPE MELON, an excellent source of beta-carotene to fight cancer, is in plentiful supply at moderate prices.

 

PISTACHIO NUTS from California growers make a heart-healthy snack that’s low in calories but rich in nutrition.

 

RED and GREEN SEEDLESS GRAPES are plentiful, with prices holding steady at very reasonable levels.

 

This Week in VEGETABLES

 

ASPARAGUS is one of this week’s most economical VEGETABLE choices, great for enjoying raw with dip or steaming as a side dish.

 

BROWN ONIONS are plentiful and holding steady at economical prices.

 

ICEBERG LETTUCE leads the list of most economical salad offerings, with ROMAINE, SPINACH, RED LEAF and GREEN LEAF LETTUCES also in plentiful supply at moderate prices.

 

Salad toppings that are the most economical picks this week include BUTTON MUSHROOMS, CELERY, JICAMA, CARROTS, RADISHES, GREEN ONIONS, CUCUMBERS and SPROUTS.

 

BROCCOLI quality is excellent, with prices decreasing.  This cruciferous VEGETABLE can be enjoyed raw with dip or tossed into salads, or blanched and enjoyed as a side dish with butter or cream sauce.

 

RUSSET POTATOES and WHITE ROSE POTATOES are the most economical varieties now in plentiful supply. Store POTATOES in a cool dry place and use within two weeks of purchase to avoid sprouting.

 

ZUCCHINI SQUASH is an economical side dish value.

 

RED BELL PEPPERS, a good source of Vitamin C, have decreased in price thanks to plentiful supply. Cut into rings and toss over salads or use as a topping for grilled hamburgers.

 

PASILLA CHILE PEPPERS are an economical value. Stuff with cheese, dip in batter and fry as an appetizer or side dish.

 

This Week in FLORAL

 

ROSES and TULIPS lead the list of best cut FLORAL values, with ORIENTAL LILIES, MUMS, DAISIES and IRIS also excellent values. In blooming potted plants, HYACYNTHS, MINIATURE ROSES and TULIPS are the best value as the official start of spring approaches.