Fresh from the Field: At One with the Possibilities

Howdy-do produce enthusiasts! Phil here to let you know how to save money in the produce department. To really save money one must open one’s mind. Let me explain: produce prices go up and down with a particular product’s season. This seasonality presents us with an interesting paradox: high-quality produce is often LESS expensive than poor-quality produce. Thus if your mind is open to all a particular season’s possibilities, you’re going to end up paying less. Conversely, if your mind is fixed on buying a particular product no matter the season, well… you might have to pay more.

I see a lot of customers come in with a particular product in mind and they get upset if the price is too high. For example, during Fall and Winter, Asparagus is out of season. The Nob Hill store has South American Organic Asparagus for 5.99/lb, which is at least twice what we charge for domestic Asparagus during Spring and Summer. So maybe try to think of something to substitute for Asparagus. “Impossible” you say. “Nothing could ever take the place of Asparagus!”

Parsnips are in season now.

Well, here’re some ideas that might help: Cauliflower, Broccoli, Sweet Potatoes, Parsnips, Summer Squash and Winter Squash are all reasonable right now and they all taste super when roasted. This is but one example; try to apply this open-mind technique whenever you’re buying produce. The best way to buy produce is to wait until you’re in the store and looking before deciding what to cook for dinner.

Citrus season is coming quick so you can expect the quality to go up and the price to come down. Lemons, Limes, Tangerines and Oranges are quite versatile. Most of us would only think to use these raw or on fish, so allow me to expand your Citrus consciousness. Citrus can add a tangy zip to almost any meal. Try using fresh organic Lime juice and mint on pork or chicken, or maybe fresh organic Orange juice in a salsa with Cilantro, Jalapenos and Red Onion. For all the vegetarians out there, allow me to suggest using Tangerines wedges in your salad, or fresh organic Lemon juice along with balsamic vinegar for a dressing. And let’s not forget about dessert. As everyone knows, Oranges go super with chocolate, but in my opinion, so do Limes and Lemons.

Zest it up!

Any kind of citrus can be made into frosting for a cake or filling for a tart. Almonds and Oranges make awesome cookies. These are all good ways to make an otherwise ho-hum dinner into something special. Try typing “citrus” into the search bar at epicurious.com for some really nifty ideas.

Before I go, I’ll leave you with a quick word about citrus zest. The zest is the colorful portion of the peel. The white portion of the peel, underneath the zest, is the pith. Zest is very flavorful but pith is very bitter. Whenever you’re zesting citrus remember to only remove the topmost layer. If you can see white you’ve gone too far!

Peace, Phil

Your Virgil through the Produce Dept.