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Fresh This Week Tips 05.03.11

Cameo Apples: Cameo apples have stormed onto the apple scene with their deep juicy flavor and crisp crunch.

STORE:

Keep apples as cold as possible in the refrigerator. Apples do not freeze until the temperature drops to 28.5 degrees F. If the apple skin wrinkles when you rub your thumb across it, the apple has probably been in cold storage too long or has not been kept cool.

USE: Great for cooking, especially soon after harvest when it still retains some tart hints to its otherwise sweet character.

Cucumbers:

Available all year-round, cumbers are a member of the gourd family, along with melons, squash and pumpkins.

STORE:

Keep cucumbers tightly wrapped in the vegetable drawer of the refrigerator for up to 5 days.

USE:

With their cool sensation, cucumbers taste delicious raw—alone or in salads. What else can your cucumber give you? Pickles, of course! Check out this easy recipe for quick dill pickles!

Quick Dill Pickles

Ingredients:

1 large cucumber

1⁄2 cup plain rice wine vinegar

2 tablespoons sugar

1⁄4 teaspoon salt


Directions:

1. Thinly slice the cucumber and toss with

the vinegar, sugar, and salt.

2. Refrigerate for at least 4 hours.

3. Drain and serve.

Zucchini: Zucchini—coming from the Italian word of zucca, meaning “squash”—is the most popular summer squash, possessing a light, delicate flavor.

STORE: Store zucchini in a plastic bag in the refrigerator crisper drawer four to five days and do not wash until just before you are ready to use it.

USE: A component of ratatouille, zucchini is also good grilled, roasted, steamed, pan-fried, or raw. It also adds a boost to sweet breads and muffins. Zucchini is so versatile! If you haven’t “tried it all” with zucchini, do something different this week and try a new way of preparing them, just for fun!