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Produce Blog

Gene 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.



Nature’s candy, fresh pineapple satisfies even the strongest sweet craving.

Great for young bodies and the young-at-heart, pineapple is rich in manganese, a trace mineral that promotes strong, healthy bones. Create a tropical salsa for fish, or add it to salads, smoothies and baked goods.

Did you know: Hawaii might be famous for this delicious tropical fruit, but its true origin comes from lesser known Brazil and Paraguay. Named by English explorers for its resemblance to a pinecone and its juicy apple-like center, the pineapple has been a symbol of hospitality for centuries.

2.98 ea

Good Thru 4/4 - 4/17/14

Think Pink!

Grown in the Northwest, 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 a tendency to stay bright white when sliced.

Try shredding Pink Lady apples into traditional recipes for added moisture and flavor. Simply add one apple to cornbread or spice cake mix, reducing standard liquid by 1 to 2 T. Enjoy!

The queen of greens

Known for its exceptional nutrients and abundant flavor, kale is one of the healthiest vegetables on the planet. A single cup contains a generous dose of calcium and antioxidants vitamins A, C and K. It’s also a good source of minerals copper, potassium, iron, manganese and phosphorus. And the best part? It makes soups, pastas and salads sing! Boil, sauté, simmer, or make a batch of baked kale chips. The possibilities are delicious.

Choose Lacinato, Green or Red.

A low-calorie source of folic acid and potassium, asparagus is one of the most versatile veggies. Add it to pizza, create a delicious omelet, salad or soup, 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.


Sweet, delicious and rich, pears tempt the palate. Beautifully bell shaped and delightfully thin skinned, they make sensational snacks or welcomed additions to salads and pureed soups. Serve them for dessert, halved and filled with a combination of butter, sugar, nutmeg, cinnamon, nuts, flour and oatmeal. You’ll enjoy our recipe for Baked Stuffed Pears.

Choose Bartlett, Bosc, Comice, D-Anjou, Red D’Anjou.

Tip: Keep unripe pears in a basket at room temperature or wrap in paper to ripen. Once their surface yields to gentle pressure, they are ready to eat.

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Produce Dept. Special

  • Organically Grown Russet Potatoes

    5 lb - Mashed, baked, scalloped or roasted, potatoes make a superb side dish.

    2.99

    GOOD THRU 4/4 - 4/17/14

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