Home | PRODUCE | Produce Blog
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.

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!

1.39 lb

Good Thru 10/31/14 - 11/13/14

Color your life healthy!

With their artfully shaped glossy exteriors and fleshy insides, bell peppers are loaded with nutrients. Packed with vitamins A, B1, B6, C, E and K, these beauties also contain fiber, folate and potassium. A wonderful combination of tangy taste and crunchy texture, they are a healthy way to add color to your meals. Slice them for snacks, stir-fries or fajitas.

Choose Red, Yellow or Orange.

Locally grown in Hood River, Oregon!

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 love our recipe for Baked Stuffed Pears.

Choose Bartlett, Bosc, Comice, 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.
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, or steam it.

For an easy side dish, cut in half, deseed, salt and pepper and place interior-side down in a shallow pan with water and bake until tender.

Choose from Butternut, Danish, Kabocha, Delicata and more.

Named for their brilliant crimson color, Red Starkrimsons are mild and sweet with a subtle floral aroma. Soft, sweet and bell-shaped, Bartlett pears are often eaten raw, but hold their shape when baked. Enjoy both varieties, grown in Hood River, Oregon. Try them in our recipe for Roasted Butternut Squash Soup with Pears.

  • «
  •  Start 
  •  Prev 
  •  1 
  •  2 
  •  3 
  •  4 
  •  5 
  •  6 
  •  7 
  •  8 
  •  9 
  •  10 
  •  Next 
  •  End 
  • »

Page 1 of 22

Produce Dept. Special

  • Garlic Expressions Dressing and Marinade

    12.5 oz - Made with fresh garlic, this delicious dressing is excellent tossed with curly pasta, bell peppers and onions. SAVE $2


    GOOD THRU 10/31 - 11/13/14

Produce Blog Listing