John's Produce Blog - The Market of Lafayette Hill

Chili Peppers

John Darlington — Sun, 18 Jul 2010 10:00:00 EST

Every so often I have a customer ask me for a chili pepper. This is never a fun moment for me. I'll ask what kind and get a blank, confused look back 100% of the time. "Chili peppers," they'll finally say, as if maybe I didn't hear the question. So, I'll turn around and show them my entire pepper section: jalapenos, pablanos, Italian peppers, Anaheim, and four colors of the sweet bell peppers. "Which ones are chili peppers?" The truth does not alleviate any confusion. "They're ALL chili peppers."Confused too? A chili pepper is the fruit of a plant from the genus capsicum. Yes, I wrote FRUIT, as botanically speaking peppers are berries (but we call them vegetables when referring to them in a culinary sense). But the point isn't that they're berries. The point is that chili is the name for a wide family of different peppers; so there isn't just one kind.So yes, those extra-large sweet bell peppers are indeed chili peppers. So are the ultra-hot and very tiny habaneros. If you have a recipe that simply calls for chili peppers with no other hint of what type, then you are forgiven. And you're recipe is flawed. Instead, look for a recipe that properly names the pepper that it needs so you can get a better sense of what flavor, what heat index, what amount, etc., is actually required for your dish.

A Year in Review

John Darlington — Sun, 27 Dec 2009 10:00:00 EST

That excellent autumn/winter produce is among us: succulent northeastern pears, juicy citrus fruits like navels and blood oranges, butternut and other winter squashes, and of course apples, apples, and more apples! What great items to have for our winter holiday celebrations.

And speaking of celebrations, New Years is right around this corner. Another is year behind us and what a successful year it's been for The Market. Being responsible for most of the tech-related things here as well as the entire produce department, it's been a really BUSY year for me as well (the reason for fewer produce blogs). Besides fun things like setting up our new labeling system, updating web pages, etc., I was there to help open our sister store in Gladwyne. From setting up registers (and getting the products entered in), their web pages, labels, menus, printers, scales, The Gladwyne Market has kept us all busy indeed!

This had me thinking about what it is that separates us from other markets: convenience and attention to the details that make your lives easier. Some signature products are our soup mixes, green beans which have been snipped and washed for you in advance, shucked corn on the cob, asparagus with the bottoms trimmed off already, sliced melons... and this is just in produce. And of course, all of our catering and party platters.

I'm excited to see what the new year brings us!

Quizzo Stumper

John Darlington — Wed, 26 Aug 2009 10:00:00 EST

It all started with the Quizzo question: "What is the only fruit that has seeds on the outside?" My first thought was pineapples: the small black seeds are in the rind. But, I wasn't sure if they were "outside" enough to be the correct answer. Everyone looked to me since I was the man with the secret inside information. I finally decided on strawberries before I spoke, and said it with such commitment that everyone was proud to have me on their team. It was a guess. I was right. We won the points. Still, I didn't like not knowing for sure. I mentioned pineapples too just to prove my mental gears were turning faster than everyone else's. I looked like an expert, but inwardly I was embarrassed that it took so long to find an answer I wasn't even 100% sure about.

Obvious to anyone who knew me, I jumped online the moment I got home to research this further. I couldn't believe there was only one fruit to fall under that category, if it even really did. I already knew that it would all depends on how we define fruits and how technical we want to be. I'm very much aware that there are plenty of "false fruits" out there; things that we call fruit that aren't technically defined as fruit. Botanically speaking, cucumbers, beans, corn, and peas are fruits (while of course, culinarily speaking, they are all vegetables). As it turns out, strawberries are not real fruits, botanically speaking. So, in an alternate world where I don't have a sense of pride, I'd admit that I (and the Quizzo master, for that matter) was technically wrong. But not in this universe!

Anyway, while researching, I came across a wonderfully-written article that does a better job than I could to explain things in more detail (but still in layman's terms). Check it out if you've been baited with the curiosity bug or want to stump your friends and Quizzo pals:

http://www.schrodingerskitten.co.uk/articles/fruit-lies.html

More to Find in Produce

John Darlington — Sun, 14 Jun 2009 10:00:00 EST

For your salad needs, we carry a full line of seasoned croutons, including fat-free and organic varieties. You can also find other topping like sunflower seeds, flavored sliced almonds, and salad kits. What's more, we carry many brands of dressings, dips, and marinades for you; some you can only find in specialty markets like ours. Morgan's dressings, Ellen Rose All Natural, Garlic Expressions, and Walden Farms, are only a few examples. Because we are also a Gluten-Free product food source, I try to carry every item available to me by Walden Farms (who also specialize in sugar-free, calorie-free, fat-free, and carb-free products). This includes all of their salad dressings, chocolate or marshmallow fruit dips, chocolate syrup, peanut spread, mayo, BBQ sauce, veggie dips, and bruschetta.

At the bottom of the aisle you will find the widest variety of crushed, chopped, and minced jarred garlic, ginger, and other blends. Speaking of garlic, did you know we have peeled garlic every day for your convenience? You can find that in the refrigerated section next to the sundried tomatoes and fresh pesto.

Everyone knows we carry deliciously sweet fresh squeezed orange juice, but we have many other healthy juices for you too. There are varieties of pomegranate juices and teas by POM. We carry Guayaki organic Yerba Mate beverages, Zeigler's ciders, juices, and lemonades. And for the really health-conscience, juice blends by Naked, Odwalla, Sambazon Organic Acai Juices, and Kombucha.

So the next time you stroll down the produce aisle for your fresh fruits and market-quality vegetables, take a look around and you might find something new. Marinated mushrooms? Dried fruits? Yeah, we have those too!

Broccoli Rabe vs. Broccolini

John Darlington — Sun, 17 May 2009 10:00:00 EST

Broccolini and Broccoli Rabe: two delicious greens, with deceptively similar origins due to their similar names and similar appearances. They look like broccoli, but do they taste like broccoli? Are they related? Were they made in a lab by mad broccoli scientists?

We're going to tackle broccoli rabe first. Broccoli rabe, also known as Broccoletti, Broccoli di Rape, Cime di Rapa, Rappi, Rapini, and Friarielli, only looks similar to broccoli, but is actually part of the brassica rapa family (related to turnips and mustard greens). Broccoli rabe has a bitter, sometimes pungent, nutty flavor that can take some getting used to. Its leaves, stalks, and flowers are all edible. You'll want to thoroughly wash all the dirt and sand out of them, and remove any yellow leaves before cooking.

First time eaters might not be ready for the strong flavor of broccoli rabe. Most people that I know that adore it do so because they are Italian and grew up eating it. You'll find it in a lot of Chinese dishes as well. It's commonly prepared by pan sauteing it in olive oil and seasonings which can then be served as a side dish. It's also great as a pizza topping or on hot sandwiches. The next time you have lunch next door at From the Boot, try their "Chicken Cutlet Italiano" sandwich with broccoli rabe for a delicious treat.

Broccolini (a registered trademark of the Mann Packaging Company), also known as Baby Broccoli, Asparation, Asparations, Bimi, and Tender Stem, is in fact related to the broccoli we know and love. Broccolini is not young broccoli; it's a natural hybrid vegetable, a cross between broccoli and a Chinese kale (called kai-lan). Sweeter and more tender than broccoli, common cooking methods include sauteing, steaming, boiling, and stir frying. You can eat the entire bunch - leaves, stalk, and occasional yellow flowers. Easy to prepare and completely delicious, Broccolini is one of my all-time favorite side dishes.

The Genus Allium

John Darlington — Sun, 22 Mar 2009 10:00:00 EST

Evidence suggests that we've been enjoying onions with our meals since at least the time of the ancient Egyptians. These versatile treasures are known for enhancing dishes with either sweet or savory flavors, depending on the type of onion used. While the different types are mostly recognized by their color, onions are divided into two main categories: dry and green.

Green onions that are harvested while their shoots are still young and green and are usually chopped and used for toppings on salads, for soups, and on baked potatoes. The only green onions we really consume are what we call scallions. Also related to them are leeks and chives.

Dry onions are further broken down into two categories: spring/summer onions and fall/winter/storage onions. In the fall onion varieties you will find the familiar yellow, red, and white onions and also shallots. They are harvested once the shoots have died and the onions are left with a paper-like covering encasing the fleshy inside, making them ideal for storage. Storage onions are best used in savory dishes that require simmering or long cooking times.

Spring onions are usually sweeter than fall onions, but do not store as well. Among the spring onions are the Peruvian Sweets, Walla Wallas, and the Vidalias, named after their growing region in Vidalia Georgia. With their delicate taste, spring onions are an ideal choice for salads and other fresh and lightly-cooked dishes.

Of course, in a pinch you can probably get away with using whatever onion you have on hand. I almost always keep some Spanish yellow storage onions on hand in my kitchen. But when I know I have time to shop for specifics, I'll generally use:

white onions for Mexican dishes
red onions for grilling (and sometimes in salads just for color).
sweet spring onions for salads, or as raw toppings on hot dogs, burgers, and cheese steaks (I'll caramelize yellow onions if I don't plan to have raw toppings).
yellow onions for any soups, stews, roasts, or chili.

While I love them both, I generally only use shallots and scallions for dishes that specifically call for them. Otherwise I'll use whatever I have on hand at the time. Of course, onion usage is probably the one area where I'm not a martinet in the kitchen.

More for 2009!

John Darlington — Sun, 22 Feb 2009 10:00:00 EST

Hello, faithful readers and produce lovers. You may have noticed that there have been no blogs yet this year. Please have my apologies with a promise that more is on the horizon. My "spare" time here has been loaded up with several projects; all aimed at providing customers a better total experience.

First up; I have been training a few new faces in the ways of produce. It is fun to work side by side with an apprentice, having their young brains soak up wisdom like a sponge. However, babysitting them while trying to get the aisle in order does take its toll on what I can get done in a day. The good news is that this will eventually mean more time to dedicate to projects.

And that first project is creating a backend system and database for the store website. This will be used for (among other things) a newsletter system, a user-submitted recipe system, and the ability to place orders online. I'm especially excited about the newsletter system as customers have repeatedly asked for a way to be contacted about our special events and sales (like our very successful Free Sample days).

And of course, there will always be the small projects that sap my time as well. Currently we are putting together a new labeling system. This means we'll be able to add special messages (a list of ingredients, for example) to anything we package ourselves.

So, stay tuned - we'll be slowly rolling out these changes over the next few months. I just love being proactive!

Oranges and Pears Abound

John Darlington — Sun, 21 Dec 2008 10:00:00 EST

Chanukah is here, and Christmas is almost upon us. Winter solstice celebrations bring to mind two popular seasonal fruits: sweet oranges and enticing pears. We have a great selection of both this year.

First up, the citrus: it's Clementine season for sure. These sweet delights make perfect gifts since they are easy to peel and segment, and almost nearly seedless. Stop in and pick up a five-pounder for only $5.99 (sale price in effect until Christmas). A popular item for kids because of their size.

Kumquats are here too. If you are unfamiliar with these tiny citrus fruits, you might find the following strange: you eat the rind, not the sour flesh inside. The flesh and juices inside ARE edible (I eat kumquats whole), but most people don't like the flavor.

A new item for us this year is the Scarlett Navel orange. On the outside it looks just like a classic Navel Orange. Inside, Scarlet Navels have the deep red color of the Ruby Red Grapefruit. We picked these up from the distribution center while we were shopping for Moro Blood Oranges. Well, what a great find, because these are my new favorite citrus fruits. Like the more familiar Golden Navels, Scarlet Navel Oranges are seedless, thin-skinned and easy to peel and section.

I taste-tested the Scarlett Navel along with a traditional Florida Navel; the difference in flavor is difficult to describe. It was certainly just as sweet. However, I can only describe it as being slightly "different," but very delicious to be sure. You won't regret picking some up.

It's also pear season, and we have a strong variety of them. Bartlett season is usually over by now, but favorable growing conditions have allowed continued harvesting. They are here and are eating great. We also have the red-skinned Starkrimson, the spicy brown Bosc, the delicate Forelle, Chinese White Ya-Li pears, and, possibly the greatest tasting pear available, the chubby Comice pear.

Regular pear consumers know that they can sometimes be a little work. A pear will almost always be unripe when you find them on the counters. Because pears bruise easily, they are picked and shipped in an unripened state. But don't worry - they'll actually ripen better on your counter than in the store or even on the tree. Properly ripening pears at home is the most important thing you can do to improve their flavor.

Choose firm, fragrant fruit without soft spots. A blemish on the surface is okay; they are only skin-deep. Pierce a paper bag in several places and keep your pears inside. Fold the top over, and set aside outside of refrigeration for two to seven days. Make sure you check the pears often as their peak lasts only a couple of days. You may want to add an apple or banana as the release of ethylene gas will speed the ripening process. Press on the neck of the pear to check for ripeness. They should give slightly when ready. Don't wait until the pear is soft all over as they ripen from the inside first. Soft pears will be really mushy inside. Once ripe, you can refrigerate them for few days.

Pears may be a little more complicated than most fruits, but they are well worth it.

Variety in Aisle One

John Darlington — Tue, 11 Nov 2008 10:00:00 EST

I was talking with one of our customers this morning while I was working a new apple onto our shelf (the new apple is an organic Winesap, for those who were curious). He remarked on the fact that The Market of Lafayette Hill's produce section has a stunning selection of apples.

And he was right; the big chains have produce departments three times the size of my aisle with only half the variety. We immediately took a walk and I counted off ten different apples and six different pears before we got halfway down. I turned 180 degrees and counted off eight different kinds of tomatoes off of the center table. Neat!

Now, I will occasionally go into other markets in the area and in the city (where I live) just to check out the produce departments. The first thing I look for is quality of product and neatness of the aisle in general, of which I am almost always unimpressed with. But I have to admit, I've never really noticed that there wasn't much in the way of choice either, despite the apparent enormity of the whole section.

Anyway, I was glad that I was able to impress someone with my selection and setup today. I also realized that having four different types of cabbage or seven kinds of citrus fruit available in a tiny produce section is a feat of amazing produce ingenuity. Of course I'm kidding, but impressive none the less.

Holiday Fun

John Darlington — Sun, 12 Oct 2008 12:00:00 EST

Wow - what a success! The recent Jewish holidays here at the Market of Lafayette Hill really had us going full steam for over a week.

We started out on Rosh Hashanah with an avalanche of briskets (oh my, our customers sure know how to cook!). There certainly was an atmosphere of celebration here with everyone talking about old family recipes and bringing in their cooked briskets to be sliced. That also meant soup items were going non-stop. This included white turnips, parsnips, fresh baby dill, and of course the carrots, celery, and onions. Every time I turned around I had to put out more.

Finally, with Yom Kippur arriving, we were nearly overwhelmed with all of the beautiful trays that had to be prepared. Our freshly cut fruit salad and fresh squeezed orange juice were clear winners again. Fruit tray and fruit bowl orders continued to come in all week as well. But the main event was our Smoked Fish tray - over a hundred of these were prepped in one night by our Kitchen staff. What hectic fun indeed!

So, on behalf of the staff and owners of The Market of Lafayette Hill, thank you for letting us help make your holiday celebrations special.

And oh boy, we still have Thanksgiving, Chanukah, Christmas, and New Years to look forward to - remember to place your holiday tray orders early. Be seeing you soon!

Falling for Fall

John Darlington — Sun, 21 Sep 2008 12:00:00 EST

Summer is a fun time for produce, with interesting melons, cherries, peaches, plums, and other drupes being available only at that time. But the truth is that I've been waiting for autumn to arrive the entire time.

Many fruits and vegetables need the full season of the sun and heat of summer to grow, and are only then harvested when we reach the end of the season. While expensive imports are very much an option these days with some produce, many items we just wont see until fall begins. Another reason why some foods are missed out on during the summer months is because most people are reluctant to turn on their ovens, opting instead to eat light or go out for meals.

So, fall produce is finally upon us! I was holding off on doing another blog until I was able to get my fall reset in place. Washington Apples are back with another season of wholesome, crisp, and juicy treats in an assortment of taste and colors. From the Red Delicious and the Granny Smith to the more striking Honey Crisps, Macouns, Royal Galas, and Fugis, the aisle is PACKED OUT with your all of your favorite apples!

We're only at the beginning, but aren't you already thinking of Thanksgiving, football, and buttery baked potatoes and yams? I know I am. Before you know it, we'll be deep into the winter holiday season, which is the prime time for most of the sweet citrus fruits. We should be switching from Valencia oranges to Navels any time, and that means mineolas, tangerines, and then Clementines are right around the corner. But for now, we already have a new assortment of winter squash, gourds, Indian corn, and painted-face pumpkins. And my very favorite - caramel apples! So come in and enjoy, and get as excited as I am over the forthcoming fall season!

Don't Be Mad at The Avocado

John Darlington — Wed, 23 Jul 2008 12:00:00 EST

One item that I never have to promote is the avocado. They are mighty good eats alone, and great as guacamole. My brother even puts slices of avocado on his turkey burgers. At any rate, people buy them because avocados just taste great. So, why am I writing about avocados if people love them, everyone knows what they are, and I have no problems selling them? I am writing about avocados because I'm bothered by the common notion that they are full of fat and bad for you to eat. What a bad rap!

The truth is, avocados have nearly 20 vitamins, minerals and phytonutrients. Avocados are sodium-free, cholesterol-free and have only five grams of fat per serving, most which is monounsaturated fat (that's the "good" cholesterol-lowering fat). An article from The World's Healthiest Foods (whfoods.com) states, "In one study of people with moderately high cholesterol levels, individuals who ate a diet high in avocados showed clear health improvements. After seven days on the diet that included avocados, they had significant decreases in total cholesterol and LDL cholesterol, along with an 11% increase in health promoting HDL cholesterol."

If you are interested, more information regarding the super health benefits of avocados (including information in weight loss/maintenance, heart disease, and nutrient profiles) can be viewed at http://www.avocado.org/healthy-living/nutrition. For everyone else, you can trust me that they are darn good for you!

In lieu of a predictable recipe for guacamole, I'll leave you with a few interesting facts you may not have known about the wonderful avocado:

Brazilians add avocados to ice cream.
California avocados grow all year-round.
Avocados are also known as the Alligator Pear.
Avocado is a corruption of the Spanish word aguacate, which is in turn a corruption of the Aztec word ahuacatl, meaning testicle (I'm totally not kidding, by the way).
Avocados are a fruit, not a vegetable.
In one year, a single California avocado tree can absorb as much carbon as is produced by a car driven 26,000 miles.
Avocado can be grown as a houseplant from seed.

Summertime Drupes

John Darlington — Wed, 25 Jun 2008 12:00:00 EST

Summer is here, and that means all those succulent stone fruits (or drupes) are out and at peak flavor. Being a smaller, upscale store, I usually stock just the super-sweet white variety of peaches and nectarines as soon as they become available (which they are right now). Also in stock are white donut (or Saturn) peaches. Donut peaches are flatter and wider than normal peaches, which makes them ideal for the smaller hands of a child. Red-flesh plums, apricots, and pluots are now in stock and are all tasty summertime treats as well.

Pluots are a complex hybrid fruit, being three-quarters plum and one-quarter apricot (not to be confused with the Aprium, the Peacotum, or the Plumcot, which are hybrids with varying degrees of percentages). Of course, there have been a multitude of varieties of pluots developed. At the time of this writing, The Market has the Flavorosa, the Sugarosa, Flavor Royal varieties on our shelf. Pluots have always been a favorite of mine due to their very high sugar content and intense flavor.

And lastly, the tiny jewel of summer: red bing cherries! Bing cherries are large, dark, and very sweet. Fans of the white rainier cherry will have to wait a bit longer. They are very sensitive to temperature, wind, and rain, and this has caused some delays in getting great quality. Though I've already had a few cases in the store, I had to turn each of them away. But keep an eye out for them, because they will soon arrive!

The Big Salad Bar Secret

John Darlington — Sun, 25 May 2008 12:00:00 EST

You already know that The Market of Lafayette Hill's salad bar offers a great variety of fresh vegetables and toppings as well as oodles of dressings to choose from, including reduced fat and low calorie options. For five days a week (Monday through Friday, 10 am to 7 pm), our customers can come in and create tasty and nutritional dishes for lunch or dinner and always expect the freshest there is.

So, are you ready for the big secret of the salad bar? The salad bar is a great resource for ingredients!

That's right; you can use the salad bar to grab just the right amount of special ingredients for your dishes at home. How about a few strips of bell pepper and a tablespoon of sliced black olives to satisfy that one guest who likes it on their pizza? You could bring home some fully-cooked seasoned chicken strips for those fajitas that you've been craving. Or maybe you just need a handful of lettuce and shredded cheddar for taco night. Whatever the case, remember to think of the salad bar before you get stuck buying too much of certain items that won't keep for very long.

The Largest Citrus Fruit

John Darlington — Mon, 28 Apr 2008 12:00:00 EST

Native to Southeast Asia, the PUMELO (or pummelo, pommelo, Chinese Grapefruit, Lusho Fruit, jabong, boongon, shaddock, jeruk Bali, or suhu) is the largest citrus fruit, growing as large as 12 inches in diameter!

The behemoths we have at the Market of Lafayette Hill are only about half that size, however. They can range in color from greenish-yellow to pale-yellow, and we have had all colors in between already. The fruit inside varies from greenish-yellow to pink and even red (at the time of this writing, we have the red ones in stock).

So what are they? Pumelos are not hybrids. The pumelo is an ancestor to the common grapefruit. On a side note: if you recall my blog about tangelos, they are the result of crossing a tangerine with a pumelo (or grapefruit).

Pumelos are sweeter in taste than a grapefruit. Peeling one, you will also notice that the skin is very thick indeed (and be sure to peel away the membranes around the segments, which are bitter). If you enjoy grapefruits, give a pumelo a try sometime.

Red Bananas

John Darlington — Mon, 31 Mar 2008 12:00:00 EST

Oh my, what do we have here? How many of you guessed that these oddly-colored bananas were plantains? If you count yourself among them, you would be wrong! In fact, they are RED BANANAS, not plantains. And if you haven't tried these sweet delights yet, you should.

It's possible that you've had them before since red bananas are one of the varieties commonly used for store bought dried bananas. And very much UNLIKE the not-so-sweet plantain, the red banana is great for eating out of hand. They are sweeter with hints of vanilla and raspberry. Red bananas are also softer, so be prepared for that, which is when they taste best.

The peel of the red banana can range from red to maroon or purple, to almost black when they are very ripe. The banana inside might look exactly the same at first to the Cavendish (yes, that's the name of the yellow ones you have been eating all of your life), but a closer look shows they can be pinkish or salmon-yellow in color. They are also somewhat smaller and plumper than the traditional Cavendish variety. You should eat them when they are soft and dark in color.

So, if you've been aching to try something new, stop in and pick some up. I've already had some customers admit that they won't go back to the traditional variety so long as the reds are available. And the best part about red bananas? They are great for taking into work for breakfast or lunch and freaking out your co-workers!

Flat Parsley vs. Curly Parsley

John Darlington — Sun, 2 Mar 2008 12:00:00 EST

Our store manager, Dan Belfield, and I often have conversations about new items, cooking, dining, and the like. Dan has amassed a stunning amount of culinary wisdom (and is pleased to share it if you have a question, by the way), and we love testing each other and learning new things. It was this reason that I was so bewildered when he was unsure or what type of parsley to use for a particular cooking project. In my book, parsley knowledge is beginner stuff. But if Dan didn't know for sure, chances are that YOU don't either.

I'm going to set it straight for you, and it's easier to learn than you might have guessed: If you are cooking with it, use the flat parsley. Always. Curly parsley can be substituted, but any sensible cook knows that curly parsley is used primarily as a garnish and doesn't have any real flavor.

Flat parsley (the one you are supposed to be cooking with - are you paying attention?) may also be labeled as Italian parsley, and sometimes just plain parsley. To keep parsley fresh, store sprigs in the refrigerator with the stems in a jar of water covered with a plastic bag. Another way is to sprinkle the leaves with water, slip them into a plastic bag, and refrigerate. Both methods keep parsley fresh for around two weeks.

There is one more "parsley" I haven't mentioned, which isn't actually parsley at all: cilantro (or Chinese parsley). Cilantro has a very pungent smell and flavor and should never be used as a substitute for parsley. Be careful; it looks very similar to flat parsley. It's used mostly in Asian and Mexican dishes. Ever hear of coriander? Coriander is the fruit of the cilantro plant (which is then usually dried and ground up).

Chinese White Ya Pear

John Darlington — Sat, 16 Feb 2008 12:00:00 EST

The forelle pear season is now over, but it its place we have the super-juicy Chinese White Ya pear.
Great for a sweet snack, dessert, or for cooking, Ya pears are very juicy, white to light yellow pears that taste like a mixture of a rose and a pineapple.
Be sure to get them soon; these delectable Chinese imports won't be available for very long either.

Sweet Potatoes vs. Yams

John Darlington — Thu, 7 Feb 2008 12:00:00 EST

What's the difference between a sweet potato and a yam? The answer actually isn't that complicated if you live in the United States. What Americans call yams are actually an orange-flesh variety of the sweet potato.

Normal sweet potatoes have a white, starchy flesh. But the darker colored flesh of the yam variety is sweeter, and probably what most people think of when someone mentions sweet potatoes in general. These are what we all put out on Thanksgiving with marshmallow topping.

A real yam (yams to the rest of the world) are cultivated in Africa, Asia, Latin America and Oceania are not related to the sweet potato. You'll almost never see these in the United States.

At the Market of Lafayette Hill, we usually only carry the yam variety of sweet potatoes. You'll find them in our potatoes and onions section labeled as "Sweet Potoato Yams".

The following recipe for Camotes al Horno (Baked Yams) is a traditional dish from Puebla, Mexico:

INGREDIENTS:
6 small sweet potato yams
6 tablespoons butter
6 teaspoons honey
3 teaspoons white sugar

DIRECTIONS:

Preheat oven to 250 degrees F (120 degrees C).
Place yams in a large pot of lightly salted, boiling water and cook for about 10 minutes, or until tender. Drain.
Arrange the yams in a lightly greased 9x13 inch baking dish. Cut a slit down the middle of each one and dab 1 tablespoon of butter in each.
Bake in the preheated oven for 5 to 10 minutes, or until golden. Spoon 1 teaspoon honey into each yam, sprinkle each with sugar and serve.

Game Day Veggies

John Darlington — Fri, 1 Feb 2008 17:00:00 EST

Did you know that we carry freshly cut vegetables?

Your time is valuable. Carrots, celery, bell peppers, broccoli, cauliflower, and stir fry are pre-cut daily for you and ready for cooking with or snacking on every day. These healthy time savers are prepared daily, but go quickly to maximize freshness.

Try pairing some sliced veggies with our large assortment of dips and dressings for the big game. And don't forget the celery and blue cheese dip to go with your fully cooked buffalo wings, ribs, or chicken fingers (available at our kitchen).

Want to impress your guests? Then you might even consider one of our fruit or vegetable platters (please order in advance).

Stop in or call if you have any questions or concerns!

Honeybell Tangelos

John Darlington — Tue, 22 Jan 2008 12:00:00 EST

Probably the sweetest, brightest, juiciest piece of fruit you could get in the winter is the honeybell tangelo. Want to try some? You should get them fast if you haven't picked them up already; honeybell harvest is short (pretty much just January). Then they are gone until next year.

Citrus connoisseurs love them because of their incredible amount of juice and sweetness, and the fact that they are nearly free of seeds and all of the white stringy stuff found inside most other oranges.

The honeybell tangelo, which is a cross between a tangerine and a grapefruit, is one of juiciest of all the oranges. It looks like a navel orange, but has a dome (or "crown") at the blossom end, hence the honeybell moniker.

If you've never had one, you might want to eat one over the sink with plenty of napkins!

New Arrival: Chayote Squash

John Darlington — Tue, 15 Jan 2008 12:00:00 EST

Mild tasting, like zucchini, with a slightly citrus tang, chayote squash (pronounced chah-YOH-teh) is a variety of summer squash native to Latin America.

This interesting member of the gourd family has a denser texture and requires a bit more cooking time than zucchini.

You can find chayote squash at the Market of Lafayette Hill on the vegetable side of our produce aisle, just above the zucchini and yellow squash.

Try this quick and easy recipe for Chayote & Onions for a tasty side:

2 chayotes
2 medium white onions
2 tablespoons butter or margarine
1 tablespoon olive oil
½ teaspoon oregano (dried)
¼ teaspoon salt
¼ teaspoon pepper

Half the chayote squash and then cut into ½ -inch thick slices.
Peel and half the onion and then cut into ¼ - inch thick slices and separate into slivers.
Add onions and oregano; sauté over medium-low heat until onions are golden (8-10 minutes). Add chayote; sauté 3 minutes. Cover and cook until chayote is crisp tender (approx. 8 minutes).
Add salt and pepper.

Grape Tomatoes

John Darlington — Tue, 8 Jan 2008 12:00:00 EST

For a great tasting snack, try Grape Tomatoes. Once you bite into this tomato, you will experience a burst of flavor that you will never be able to resist again. Since they are small and full of flavor, they are also a great way to get kids into eating tomatoes too.

Store tomatoes at room temperature. Do not refrigerate them. Tomatoes are ethylene producers; keep them away from ethylene-sensitive produce like cucumbers, greens, and lettuces.

Fun facts:

Although grape tomatoes were once considered a specialty item, they are now as common as bananas.
The first tomato plants grew wild in Peru and Northern Chile.
Grape tomatoes are about a half to a third the size of cherry tomatoes, and they're the perfect size for adding to salads because they are much easier to get on a salad fork.
Grape tomatoes are a labor-intensive crop to grow. Because of their size, it takes more time to pick them. Just like grapes in a vineyard, they form in clusters on a tomato vine, but need to be picked individually.
In Thailand, grape tomatoes, which are a hybrid of roma tomatoes, tear-drop tomatoes, and cherry tomatoes, are popular snack items that are eaten in place of peanuts in bars.

Blood Oranges Are Now In!

John Darlington — Sat, 5 Jan 2008 12:00:00 EST

Hooray! We now stock Moro blood oranges again. Treat yourself to this great-tasting citrus if you've never tried one before.

The blood orange is a variety of orange with crimson, blood-colored flesh. The juice is sweet but somewhat bitter and less acidic than that of regular table oranges.

Some people aren't prepared for how deeply colored these tastey oranges are. Be sure to cut them open over a counter and away from clothing that can stain.

Current research indicates that blood oranges are a good source of Vitamin C. The fruit's red pigment, anthocyanin, is an antioxidant that reduces the risks associated with many ailments, including age-related illnesses.

Blood oranges contain about 130 percent of the recommended amounts of Vitamin C, and diminish the risk of heart disease, some types of cancer and "bad" cholesterol build-up. They may also reduce the risk of cataracts, and aid in the body's healing process.

Just one medium-size orange contains 260 milligrams of potassium; 15 percent of the FDA's daily recommendation. Potassium also lowers blood pressure, decreasing the risk of heart attacks and strokes, helps to regulate heart rhythm, and affects body growth and maintenance.

Of course, just eating any medium-sized orange provides 28 percent of the recommended daily amount of dietary fiber. Oranges provide more fiber than any of the top 20 fruits or vegetables consumed today! Oranges can also be a valuable source of iron, calcium and vitamin A.