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Fresh and Local Produce! August 10th - 16th

Posted by Charlene Elderkin on Tue, Aug 09, 2011 @ 03:31 PM
 

 

Tomatillos from Harmony Valley Farm Viroqua, Wi. Fresh and Local Produce at the Viroqua Food Coop

Tomatillos from Harmony Valley Farms - The tomatillo vegetable is surrounded by an inedible, paper-like husk formed from the calyx. As the fruit matures, it fills the husk and can split it open by harvest. The husk turns brown, and the fruit can be any of a number of colors when ripe, including yellow, red, green, or even purple. Tomatillos are the key ingredient in fresh and cooked Latin American green sauces. The freshness and greenness of the husk are quality criteria. Fruit should be firm and bright green, as the green colour and tart flavour are the main culinary contributions of the fruit. Purple and red-ripening cultivars often have a slight sweetness, unlike the green- and yellow-ripening cultivars, and are therefore somewhat more suitable for fruit-like uses like jams and preserves. Like their close relatives cape gooseberries, tomatillos have a high pectin content.  Ripe tomatillos will keep in the refrigerator for about two weeks. They will keep even longer if the husks are removed and the fruits are placed in sealed plastic bags stored in the refrigerator.  They may also be frozen whole or sliced.

Nappa Cabbage from Keewaydin Organics Viroqua, WI. Fresh and Local produce at the Viroqua Food Coop

Napa Cabbage from Keewaydin Organics - Napa cabbage is widely used in China, Japan, and Korea. Because of immigrants from these nations, it is also readily found in many North American, European and Australian cities. The flavor has been described by some as delicate compared to bok choy or cabbage, and it can be used in stir-fry with other ingredients such as tofu, mushroom or zucchini.
Fresh Red Onions from New Traditions Viroqua, WI. Fresh and Local Produce at the Viroqua Food Coop
Fresh Red Onions Bunched from New Traditions – The ‘Fresh’ description, when referring to onions, indicate that they have not been cured for storage. Red onions, sometimes called purple onions, are cultivars of the onion with purplish red skin and white flesh tinged with red.  When picked early, these onions tend to be small to medium in size and have a mild to sweet flavor. They are often consumed raw, grilled or lightly cooked with other foods, or added as color to salads. They tend to lose their redness when cooked.  Red onions are available throughout the year. The red color comes from anthocyanidins such as cyanidin. Red onions are high in flavonoids.
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