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Produce Blog

Gene VersteegGene Versteeg, Produce Buyer and Merchandiser, has been in the produce business for 30 years. He’s an artist of sorts. His medium? Fruits and vegetables. You’ll find his work beautifully displayed at each store. To learn more about the local, conventional and organic offerings at Market of Choice, read Gene’s blog.

With its refreshingly rich taste and fragrant aroma, it's no wonder that cantaloupe tops the list as the most popular melon! Slice for breakfast or cube and combine with berries and other melon varieties for a fantastic fruit salad. Or wrap with prosciutto for an amazing appetizer!
 
79¢ lb
 
Prices good thru 5/27 - 6/9/16
 

Cool and revitalizing, watermelon makes warm weather days supremely satisfying. Create slushy drinks, sensational salads or guest-worthy appetizers that will tempt your taste buds.

Watermelon with Feta and Mint Salad
1 c watermelon, cubed
1/4 c feta, crumbled
1 T fresh mint, chopped
1/4 t lemon juice

Prepare ingredients, toss together and enjoy!

Deliciously sweet, pineapple contains a unique, naturally occurring extract called bromelain that’s considered a culinary secret. Found throughout the fruit, these amazing enzymes make pineapple and its juice ideal for tenderizing meat. It’s also the reason your lips might feel a bit tingly after eating pineapple. To minimize that sweet sting, carefully cut the fruit from the core, where the extract is most concentrated. Tropical, tasty and oh-so versatile, it can be added to marinades, baked goods and salads. Cooking or grilling breaks down the enzyme and leaves only the sweetness behind.

Use it to create our recipe for Cuban Watercress Salad with Pineapple and Avocado.

A low-calorie source of folic acid and potassium, asparagus is packed with nutrients! One of the most versatile veggies, it's excellent added to pizza, omelets, salads or soups. Or serve alongside your favorite entrée. It can be steamed, boiled, roasted, grilled and paired with fish, chicken, pork or steak – take your pick! 
 
Easy Almond Asparagus
2 lb fresh asparagus
1/4 c butter
1/4 c slivered, blanched almonds
1 T lemon juice
1/2 t salt

Cook asparagus in boiling, salted water until tender but not mushy. Drain. Melt butter in saucepan. Add almonds, cook until golden (6 to 7 min). Remove from heat. Add lemon juice and salt. Mix and serve. 
Think Pink!
 
Grown in Washington, these pink beauties are a natural cross between Golden Delicious and Lady Williams varieties. With a distinctive sugar/acid balance, Pink Ladies taste both tangy and sweet. Tightly packed cells make them firm with a long storage life and help them stay bright white when sliced. 
 
Try shredding Pink Lady apples into traditional recipes to provide extra moisture and flavor. Simply add one apple to cornbread or spice cake mix, reducing standard liquid by 1 to 2 T. Enjoy!
 
 
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Produce Dept. Special

  • Red-Ripe Seedless Whole Watermelons
    Red Ripe Seedless Whole Watermelons

    Watermelon is a succulent treat that’s also a great source of vitamins, potassium and the antioxidant lycopene.

    39¢ lb

    GOOD THRU 5/24 - 5/30/16

Produce Blog Listing