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Monthly Archives: January 2013

  • Green Beans or Yellow Wax Beans? You decide...

    If you've been to our market, you know we regularly have the same produce every day.  Tomatoes, Romaine, Avocadoes, Apples and Pears.  Green beans are also another item which is always readily available.  Sometimes we get lucky and we find Pole beans.  But mostly you can always count on us having green beans.

    That's why when these Yellow Wax Beans showed up everyone got excited!  First question is always, how do they taste?

    I can tell you I was curious myself.  I grabbed a couple and started snacking.  Yep, they taste the same as the green ones.  I had to immediately google them for more info.  Did you know that yellow wax beans are high in Vitamin C, Folate, and Vitamin K?  I did not.  They are also high in Potassium, Copper, Manganese and Iron.  Who knew!

    Next question, is always how do you cook them?  These yellow wax beans can be prepared the same way you would prepare green beans: steam, sauteed or boiled.

    Here are some recipes I found:

    I think I'll be grabbing some of those yellow wax beans today and giving the Five Bean Picnic Salad a try.  How about you?  Have you ever had these yellow beauties?

  • Pork Chops and Apples in the Crock Pot

    In my search to have dinner ready when we get home, I continue to find new crock pot recipes.  My latest find, is this Crock Pot Pork and Apples from Eat, Live, Run.  Her recipes are usually easy to follow and don't require a lot of ingredients.  These are two of my requirements when following recipes.  Sometimes less is more.

    The recipe called for Gala apples and luckily that's what I had in my fridge.  Crunchy, sweet and juicy.  That's what I like about them.  Great for snacking and cooking.  The recipe is straight forward: season pork chops with salt and pepper, add sliced apples and onions, add mustard and brown sugar.

    Cook on low for six hours.  Not much to it.  The flavor was pretty good.  I think next time I would cook them for less time.   The gravy/sauce was delicious over jasmine rice.

    And to round off the colors, we had some roasted kale.  Easiest side dish ever!  Wash and tear, dry and put on baking sheet.  Drizzle with olive oil, season with salt and pepper.  Broil for about 10 minutes.  Crunchy and tasty kale chips to the rescue.

     

    What's your favorite apple?

    Do you cook with apples?

  • Honeybell Oranges are finally here!

    Do you like sweet oranges?  Do you prefer them to drip with juice? Yes, yes.  Then let me introduce you to Honeybell Oranges.  These oranges are a mix of tangerines and pomelos making them the sweetest, juiciest oranges around.  My best advice is eat them over the sink because you'll have orange juice dripping down your arms.  I'm not kidding.

     

    Honeybell Oranges are also known as Minneola Tangelos.  They are about the size of an adult fist and have a "stem neck" giving the fruit it's distinctive bell shape.  Their skin is fairly thin making it a great orange to peel on the go.  Honeybell Orange season ranges from December to February, but they hit their peak in January.

    At our market, we package our Honeybell Oranges in 5 pound bags.  I suggest you buy two bags, keep them in the refrigerator because chances are by the time you come back to our market looking for more they'll be gone.  I've kept them in my fridge for about a month.  They might get a bit "ugly" on the outside, but they'll be just fine inside.

    If you can't make it to our market, you can still enjoy these at home by ordering from our gift fruit department.  We have a few different packages with Honeybells.  If you like to get a mixed package, you can try the Parkesdale Sampler with Honeybell oranges, Ruby Red Grapefruits and seasonal tangerines for $30.95 (plus $10.95 shipping).

    If you prefer just the Honeybells, then our packages start at $37.95 (plus $10.95 shipping) for a 1/4 bushel.  You'll not be disappointed.  But better hurry, because they'll be gone before you know it!

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