Saturday, July 11, 2015

Summer is the Peak Season for Fresh Produce (Whole Foods Ambassador Post)

Summer is every foodie’s favorite time of year.  So many of our favorite fruits and veggies are in season and the recipe ideas are endless.  It’s the peak season for fresh, local produce like: peaches, cherries, plums, corn, and more!  Eating local this time of year is easy and tasty – and best of all, it will help your community and the environment as well!
Whole Foods Market is committed to supporting local producers, and you can too!

Benefits of Eating Local:

  • Local foods are picked at the peak of ripeness and delivered straight to the store without traveling much distance and often within 24 hours of being picked which allows for the freshest, best tasting produce.
  • Choosing to support local producers also helps you eat seasonally.
  • Local food supports the local economy. Money spent on local foods stays close to home and helps your town or city thrive.
  • Local foods have a smaller carbon footprint since they do not have to be shipped across the country. 

So this season, dig into local peaches, cherries, plums, pears, corn and more and help your local community and environment!

LOCAL (Pick Your Own) Orchards near Wichita, KS:
Elderslie Farm - 3501 E. 101st N in Valley Center, KS
Sargeant's Berry Farm - 9836 S Hydraulic in Haysville, KS
Blackberry Heaven - 1870 SW Santa Fe Lake Road in Towanda, KS
Meadowlark Farm - 11249 Sw 160th St in Rose Hill, KS
Regier Orchard – on Meadowlark Rd in Whitewater, KS
Beck's Farm - 7620 S. Anderson Rd in Newton, KS

Fresh Recipe to Try (courtesy of Whole Foods): 
Peaches Poached with Basil

1 cup white wine
1 1/2 cups granulated sugar
6 yellow peaches
1 large bunch fresh basil

Place the wine, 1 1/2 cups water and sugar in a wide bottomed saucepan and stir to dissolve the sugar slightly. Place the pan on the stove over medium heat and bring the mixture to a boil. Boil for 5 minutes and then reduce the heat, leaving the syrup to simmer gently.

Cut the peaches in half and remove pits gently. Drop half of the basil leaves
into the syrup, and then gently place the peach halves cut side down into the
syrup. Poach for about 3 minutes and then gently turn over using a slotted spoon. Continue poaching for an additional 3 - 4 minutes, until soft (cooking
time will depend on ripeness of peaches).

Carefully prick the cut side of the peaches to check for tenderness. The peels
should be wrinkling up as well. You may cook the peaches in two batches if all
the halves will not fit in the pan at once.

Remove the peaches to a plate with a slotted spoon. When they are cool enough to handle, gently slide the skins off and discard. Add all but about six basil
leaves to the syrup and bring to a boil; boil until reduced by about half. Pour
any juices that have collected on the plate with the peaches into the syrup.
Leave to cool to room temperature.

The peaches can be covered with plastic wrap and kept at room temperature for several hours. When ready to serve, place two peach halves on a plate and
drizzle with a little basil syrup. Reserve the remaining syrup for another use.
Garnish with basil leaves and serve.

Serves 6

Special to your Whole Foods Market this month is this sustainably caught and oh-so-delicious swordfish.  You can feel good enjoying this fish, which holds up beautifully on the grill (note: the epic grill marks)!
The robust texture and flavors are excellent with the concentrated punch of summer produce.
Check out a hand-marinated cut with fresh Cherry Bourbon sauce.  Devine!

Here are some Whole Foods Swordfish specialty recipes worth trying:

Swordfish with Summer Vegetables
Click HERE for the recipe


 Grilled Swordfish Tacos
Click HERE for the recipe

Swordfish with Zucchini and Orange
Click HERE for the recipe

Bon Appétit

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