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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.

Grown in Oregon!
 
However you slice it – halves or pieces – squash is an excellent way to add vitamins, potassium and fiber to your diet. Once the seeds are removed, squash is easy to prepare: bake it, boil it, roast it or steam it.
 
Colorful and supremely satisfying, our online recipe for sweet and savory Honey-Glazed Squash celebrates the joys of fall roasting and is sensational served with our recipe for Herb-Crusted Pork Loin Roast
 
Choose from Butternut, Danish, Kabocha, Delicata, Spaghetti squash and more.
 
79¢ lb
 
Good Thru 9/16-9/29/16

Sweet, delicious and rich, pears tempt the palate. Beautifully bell-shaped and delightfully thin-skinned, they make welcomed additions to salads and puréed soups. Or serve them for dessert, halved and filled with a combination of butter, sugar, nutmeg, cinnamon, nuts, flour and oatmeal. You’ll find our recipe for Baked Stuffed Pears and many more in our recipe section.

Choose Bartlett, Bosc, D’Anjou or Red Starkrimson.

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

 

Loaded with vitamins, minerals and antioxidants, these flavorful fruits come from seeds passed down by generations. Fresh, colorful and perfectly imperfect, each heirloom variety boasts its own shape, color, texture and taste. Choose from Black Russian, Purple Cherokee, Marvel Stripe, Brandywine, Yellow Boy, Green Zebra and more!

Insalata Caprese
4 lg heirloom tomatoes, sliced
1 lb fresh mozzarella, sliced
1/3 c basil leaves
3 T extra virgin olive oil
sea salt and pepper to taste

On a large platter, alternate and overlap tomato slices, mozzarella and basil. Drizzle with olive oil and season with sea salt and pepper.

5 wonderful ways to enjoy melon
1. Wrap slices with prosciutto for an amazing appetizer.
2. Puree with sautéed jalapeño, honey and white pepper, then chill for cold soup.
3. Cube for kabobs and serve with honey yogurt dip.
4. Mix with maple syrup or agave and shaved ginger.
5. Puree with sugar and lime juice, pour into molds and freeze for popsicles.

 

The best watermelons on the planet, grown in Oregon!

A good source of vitamins A and C, watermelon makes a sensational snack on sultry days. Simply slice and serve, or use it to create culinary delights, like grilled watermelon flatbread, summer salads or slushies.

Tip: For the perfect melon, choose one that’s heavy for its size yet hollow-sounding when knocked on. And look for a yellow or light spot on the bottom, which indicates ripeness.

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Produce Dept. Special

  • Red and Green Seedless Grapes
    Red and Green Seedless Grapes

    Skewer grapes with strawberries, cantaloupe, kiwi, pineapple and other fresh fruit for colorful kabobs!

    1.49 lb

    GOOD THRU 9/27 - 10/3/16

Produce Blog Listing