September Veggie Spotlight
Heavenly Villagio Marzano® Tomatoes
Once thought to be poisonous, tomatoes, especially smaller or baby tomatoes, are now ubiquitous in produce departments, thanks to Spanish explorers of the sixteenth century. Melissa’s has done it again with something new in produce! Hothouse grown from seed traced to the San Marzano region of Italy, we present Mini San Marzano tomatoes that are meaty baby plum tomatoes, chock full of flavor and sweetness. Mini San Marzano tomatoes have thin skin and fewer seeds, which makes them a no-brainer for snacking and dipping, tossing in salads, roasting or grilling with other veggies, simmering as a sauce, or skewered for crudité.
Select plump and firm tomatoes with taut skin and no signs of mold, softness, or splitting. Tomatoes, in general, are best kept at room temperature in a cool place on the counter. Refrigerating tomatoes, unless prepared, actually causes the fruit to lose flavor. For food safety reasons, it is not recommended to freeze fresh tomatoes, but cooked tomatoes may be frozen or added to cooked dishes and frozen.
Available year-round. Product of Canada and Mexico, depending on the season.
Specialty Eggplants
There are many eggplant varieties grown throughout the globe. Some are very round, some elongated, some truly egg-shaped, and some tear drops. Some are large and some are the size of golf balls or smaller. This month, we will present two of the lesser-known varieties you may find tasty in dishes or on antipasti boards.
Select eggplants that are plump and firm with shiny skins and a green or dark purple calyx, depending on variety. Avoid soft, wrinkled, or browning eggplants. Additionally, use the eggplant within a few days of purchase, as older eggplants become very bitter no matter how well you salt or dredge in sauce!
Refrigerate eggplants lightly wrapped in a paper towel and placed in a plastic bag. Use within four days to prevent bitterness. Refrigerate cooked product and consume within four days. Eggplant does not freeze well.
Indian Eggplant
Also known as baby purple eggplant, this variety is about the size of an egg or larger and has a pretty green calyx and stem. This variety is very good for grilling because they really don’t need much preparation and have tender, edible skin. ou can even leave on the calyx if grilling for a built-in handle! Simply wash, pat dry, and toss in a bit of oil and spices of choice before cooking on the grill, turning periodically until tender but not mushy or flat in shape. Or, they can be washed, trimmed, then stuffed and steamed or braised in a sauce until a fork easily pierces through. Baby eggplant may also be washed, patted dry, then quartered and fried and drizzled with a bit of reduced balsamic or lite tamari as my mom used to make. The density of this eggplant and the tenderness of the skin are such that it cooks through in no time. Indian eggplants pair well with Indian-style curries, vindaloo, Massaman, and so on. They are also very good simply quartered and miso-pickled, or stir-fried.
Available mostly year-round barring Mother Nature’s ire. Product of USA or Mexico.
Thai Eggplant
The skin of Thai eggplant is quite attractive with its two-toned green stripes and perfectly round shape. This tender-skinned variety needs no peeling but does contain lots of edible tiny seeds and is naturally more bitter than other varieties. Thai eggplant variety is often used in coconut curries, flavorful Asian soups, as well as strongly flavored dishes, and will work well in any braise. Available Year-round. Product of USA and Mexico
Baby Broccoli
Growing up, not many kids want to be like their parents. So, it is with baby broccoli. Actually, a combination of Chinese broccoli and conventional broccoli, baby broccoli has a long, slender and tender stalk with a tuft at the top and a sweeter, not bitter, flavor profile. Try this tasty side grilled or roasted, steamed, roughly chopped and stir-fried or sautéed. It tastes great chilled in salads or grazing boards and rolled into lunch wraps. Pairs well with spices and heat, all meats and seafood, grains, and dairy. I bet your kids will like it, too, just like mom and dad!
Select baby broccoli bunches with plump or firm stalks and full green heads. Avoid shrivel, yellowed tops, cuts or broken pieces. Store refrigerated, unwashed, in a plastic bag up to ten days. Wash well, trim off base of stalk and prepare as recipe directs or eat raw. You’ll not be disappointed as baby broccoli will make Mam proud!
Available year-round. Grown in USA or Mexico.
Napa Cabbage
Also known as barrel or napa cabbage, Napa Cabbage is generally very large in size compared to standard green cabbages. It has tender, wrinkled, light green leaves with a crisp, ribbed white spine. The leaves can be large enough to use as a wrap, or cut into manageable-sized pieces for kimchi, the very popular fermented cabbage probiotic. Mild in flavor and sweeter than standard green cabbage, it blends well with spring lettuces or butter lettuce for color variation and a bit of crunch. Add an ‘Asian twist’ to dishes by subbing green cabbage with Napa. A nice summer-to-fall salad with Melissa’s Steamed and Peeled Beets in wedges, orange segments, chopped napa and spring mix, toasted almonds, and a nice balsamic vinaigrette take a basic salad to a new level. f you have any leftover leaves, they may be used to line a steamer basket to add flavor to the other cooking ingredients.
A bit of a time saver, try Melissa’s Napa Cabbage Leaves already trimmed from the head. Look for napa with no torn leaves, cuts, or shrivel. Store refrigerated, unwashed, in a plastic bag up to two weeks. Use the napa cabbage leaf, washed and patted dry, as a wrap with cold sliced meats or veggies. Clean napa as you would a head of lettuce by removing wilted or discolored leaves, then cut and discard the core. The wide white rib is tender yet crunchy. If using a whole head, slice in half from top to bottom and submerge in a large bowl filled with cool water. Drain and repeat, then cut out core and spin dry or drain cut side down to remove as much water as possible. Wrap in clean paper towel or cloth and place in clean plastic bag with air holes and refrigerate up to two weeks. When properly blanched, napa cabbage may be frozen up to 3 months.
Available year-round. Product of USA, California grown.
Bok Choy/Choy Sum
The word ‘choy’ refers to cabbage. Similar to napa cabbage but with smooth leaves and stalks, this cabbage has a bit mustardy, although not spicy, flavor. You may have been served baby bok choy at a banquet or restaurant as this vegetable pairs well with meat, seafood, and vegetarian proteins. Juicy and crisp, bok choy adds a bit of heft to a dish without being heavy, and is very easy to prepare raw or cooked. Choy Sum, one of bok choy’s cousins, is generally smaller and round in shape, making them bite sized
Winter Squash
Winter of hard squashes are the varieties with thicker skin, generally peeled or removed before or after preparation. Think pumpkins. The below squashes are now in season. You may wonder why the more common varieties are available for longer periods of time. Simply, more of the variety has been grown and harvested.
Select hard squash that are heavy for their size, have no soft spots, cuts, or mold. Hard squash may be stored at room temperature in a cool area away from moisture up to one month. For longer storage, wash and cook squash, then peel away skin and freeze in air tight bags for up to 5 months.
To cook squash, wash exterior, slice in half and remove all seeds. Place cut side down on sheet pan and roast until center of flesh can be easily pierced with a fork. Placed cooked and cooled squash in refrigerator or freeze within 2 hours to prevent bacterial growth.
Spaghetti: So named for the appearance of the flesh, once cooked. The strands of spaghetti are tasty in pasta sauce, folded into alfredo, or simply reheated in olive oil and fresh garlic.
Butternut: This is one of the most popular varieties and most versatile. This squash is often roasted and puréed, roasted as chunks, then sautéed, or added to curries, salads, soups, Melissa’s Yaki Soba, or mashed with cinnamon and holiday spices. This squash can be made luxurious with cream and butter, spicy with chiles (try Hatch Pepper powder) or curry, meaty as chunks or slabs, or different as an ice cream!
Acorn: Known for its acorn shape and ridged exterior skin in white, green, or orange, this squash can be sliced thick into rounds or crescents and roasted or steamed. As an interesting presentation, a slight slice may be removed from the bottom, allowing the squash to sit upright, then roasted and hollowed as an individual soup vessel. Acorn may also be peeled and sliced 1/4 inch then fried with skin on tempura style.
Organic Red and White Potatoes
It’s hard to imagine with all the high temperatures and storms throughout the U.S. lately, that potato season is actually here. We don’t need to have cold weather to enjoy potatoes; they are versatile and nutritious if you eat the skin, too! Additionally, Melissa’s offers Organic Red and Organic White Potatoes as USDA Certified Organic, so you can be assured every step has been vetted to guarantee the guidelines in farming practices have been met to maintain the organic standards.
Select potatoes that are firm, do not have cuts, eyes, or mold. Best to store in a cool, dark and well-ventilated area. If necessary, cover the potatoes with a dark cloth to avoid light penetration which can hasten potato greening. Leave on the skin for best nutrition and additional fiber. Do not store potatoes in the refrigerator, as that also hastens carbohydrate’s sugar production and spoilage.
Available year-round depending on crop volume. Grown in USA.
Fire Roasted Sweet Red Bell Peppers
Grilling season is now waning, depending on your geographic location, but that doesn’t mean you have to do without tasty, sweet and smokey bell peppers. Try Melissa’s Fire Roasted Red Bell Peppers! Melissa’s has done it again, bringing you ready-to-use roasted bell pepper in a jar. Simply open the jar and add them to your sandwich, color up green veggies and salads, include on a grazing or antipasti board for game night and parties, purée for pepper dip, slice and serve with hummus, chop up and heat through in soup or stew, or roll into your pounded flank for matambre! This is truly a great pantry item for last-minute additions to meals or party fixins’.
Available year-round. Product of USA
Hatch Pepper Powder Shakers
Just because Hatch Pepper roasting season has passed doesn’t mean it’s only a memory until next season. Made from peppers of the Mesilla Valley in New Mexico, Melissa’s Hatch Pepper Powder Shaker in mild or hot heat levels contains no salt and is a must-have staple in your pantry. It adds the oomph and smokiness when you’ve (heaven forbid!) run out of roasted peppers! Simply shake out or measure the quantity you need or want to kick up your sauces, guac, dressings, dips, soup, sammies, marinades, breakfast, even savory bread! By the way, did you know Hatch pepper also pairs well with chocolate, so add to your hot chocolate, melted chocolate, or chocolate cake batter!
Available year-round. Product of New Mexico
Cooked Quinoa
You’ve probably heard of this ‘grain’ which is actually a seed cultivated in South America since ancient times. The beauty of quinoa, aside from having a nutty yet neutral flavor and being very easy to prepare, is it is a complete protein! A complete protein is an item that contains all the eleven essential amino acids your body cannot create from the food it receives. Without all twenty amino acids, your body cannot build muscle, skin, tissues, repair cells, regulate hormones, blood supply, aid in digestion, etc. Basically, your body cannot function successfully without complete protein.
Quinoa is simple to prepare at a ratio of 1 1/3 cup liquid to 1 cup rinsed quinoa seed, then steamed or boiled until the germ rings (aka curly queues) appear. Melissa’s has done all the cooking for you and created a chub or roll of ready-to-use quinoa. Simply wipe off the outside of the package, then slice into approximate half-inch rounds. Remove the wrapper and fry or lightly oil and bake until heated through. If you prefer to eat this nutty protein chilled, just open the package! Crumble or chop the quinoa for salads, sides, over yogurt with fruit, toss into soup, fold into muffin or pancake batter. Since it is a grain, it pairs well with just about any dressing or even plain ol’ butter.
Melissa’s Cooked Quinoa can be found in the produce or natural foods section of your grocery store. If you do not see it, ask the produce manager if it can be ordered.
Available year-round. Product of France.
Super-Hot Peppers
What botanically differentiates a fruit from a vegetable? Seeds! So, believe it or not, avocados, tomatoes, peppers of all types, and squashes to name a few items, are all fruits though we commonly refer to them as vegetables.
Melissa’s Super-Hot Peppers is a small package of the season’s hottest peppers available with Scoville measurements from ten thousand to over one million Scoville units. THAT’S HOT!!! Each pepper included in the package holds a current or past World’s Hottest Chile Pepper ranking from Guinness World Records. Super-Hot Pepper Mix may contain the following: Reaper pepper is sweet and fruity, giving way to a slow, steady burn. This pepper reaches over 2 million Scoville units. Scorpion pepper has a sweet taste and fast burn, measuring about 1.2 million Scoville units. Bhut Jolokia, or Ghost pepper, was recognized as the World’s Hottest Pepper in 2007, starting the whole hottest pepper craze.
Handling peppers safely
Be certain to prepare before you wear... Before opening the pepper container and touching any part of the peppers, have several disposable gloves, tools, containers/plastic storage bags, cutting board, etc., ready to go because you want to limit your possible cross-contamination. Hot pepper essential oils and dust can burn as well as transmit from surface to surface if you are not careful. ALWAYS wear gloves when handling and NEVER touch your face or your eyes. Carefully wash your hands with soap and warm water after you interact with hot peppers.
Select peppers that appear plump. Avoid cracks, mold, dried stems. Store peppers in the refrigerator up to one week.
Available through November.
