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June 2016

Plumcots, Pluots, and Apriums – oh my!

Hooray for our favorite Stone Fruit hybrids: Plumcots!

What do you get when you cross an Apricot and a Plum? Why a Plumcot of course:) Well that’s of course if it’s a 50/50 split, and not to be confused with the 75% Apricot split known as the Aprium, or the 75% Plum split, the Pluot. Slightly confusing, yes, but what’s not confusing is that no matter what percentage your split – what you get is absolute deliciousness!

 

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"intuitive forager" "farmers markets" "downtown summerlin" "las vegas” “farm to table” “fresh produce” “support small farms” “support local” “farmers market” “organic” “non gmo” “how to cook” “health benefits” “cooking with” "plumcot" "pluot" "flavorosa"Flavorosa (Pluot) – A favorite in the Plumcot family and resembling its predominant parent, the Plum, the Flavorosa varietal is medium sized with beautiful dark purple to maroon skin and red flesh. With a more concentrated flavor than its cousin and hints of plum, cherry, pomegranate, and honey – the Flavorosa is known for its incredibly sweet flesh with a brix rating of 18+ (that means it’s super sweet with very low acidity). Like the Flavorella, these guys are in this week and super juicy – so lean over the sink and prepare yourself for a deliciously sweet bite of this seasonal treat.

Significant amounts of Vitamins A and C, along with dietary fiber, protein, and beta carotene make the Plumcot family a great aid to your immune and digestive systems, as well as cancer fighting anti-oxidants.

Berries – 3 Less-Common Varietals you need to try!

It’s Berry Season!!

Are you up to speed on your Berry options this Summer? Check out some of these less common All-Stars of the berry world – all available this week at the Markets!

 

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This longish and oversized “blackberry” is named for the County in Oregon where it was developed, and is often referred to as the “Cabernet” of Blackberries – due to its complex and particularly rich, earthy flavor. Technically a cousin of the Blackberry, being the product of two Oregon Blackberry Hybrids (the Chehalm and Ollalie berry), the Marion berry has an overall sweet flavor, followed by a hint of tartness and slight acidity. They can be enjoyed fresh, or as a sweet addition to salads or other savory preparations – and because of their relatively short season and excellent freezing qualities they are great one to stock pile in your freezer to use for winter baking and making jams with.

 

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Boysenberries are known for a rich, complex, and sweet flavoring with just a hint of acid, and are a large deep maroon to dark purple berry. And while these slightly tangy berries look very similar to Blackberries they are actually a cross between a pacific Blackberry, Raspberry, and the Loganberry. They can be enjoyed eaten fresh, or prepared in similar ways as you would blackberries – however, because they are sweeter they lend themselves better to be used alone with creams, in trifles, and on top of fruit tarts.

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The Murray Berry looks like a small and extremely bright and deep red raspberry, combining the traits of its two “parents”, being a hybrid of the more diminutive Australian Raspberry and the blood red Japanese Wineberry. They are known for their equally bright and tart flavor, with a light sweetness, and slight acidity. They are great for fresh eating, but their tart flavoring also makes them an especially perfect berry for summer baking – or as additions to your favorite cocktails and smoothies.

Berry Nutrition: With high levels of anti-oxidants and phytonutrients like anthocyanins, Vitamin C, and ellagic and gallic acids, it’s no wonder berries should always be high on your list of Super Foods.

Like other darkly colored berries, all three of the above contain Anthocyanins – a type of anti-oxidant which helps maintain healthy brain cells and protects against oxidative damage and Alzheimers – and which have also been linked with anti-inflammatory effects and memory retention. In addition they are all high in Fiber, Folate, Manganese, along with larger amounts of Vitamins A, C (Marion especially), E and K (Boysen especially).

Check out Fruits and Veggies take on “Top 10 Ways to Enjoy Boysenberries” – and which you can really double for any of these berries. So try grabbing a mix and making yourself a treat of their list, like their delicious “Fruit Salsa”!

First of the Season – White Corn

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White Corn is in at the Markets!!

One of our favorite Sweet Corn varieties, White Corn (dubbed so for its creamy white colored kernels) features a high water to sugar ratio when at its freshest, resulting in the most succulent, tender, and sweetest of Kernels – and absolutely perfect for grilling season!

A good thing to remember when it comes to cooking your White Corn is that the less your white corn is cooked, the better the texture and flavor will remain. And while it is great roasted, blanched, or steamed – we highly recommend you grill it! White Corn’s bright and sweet flavors also make it a great ingredient for your favorite summer salad or pasta.

And while Corn may have a rep as a plain yet tasty staple – it also plays host to some surprising nutrients. Besides being a great source of Fiber, Corn is actually a phytonutrient-rich food – providing you with great anti-oxidant benefits (as well as containing significant amounts of Vitamins B, Folic Acid, and Protein content).

Looking for a new way to try your grilled corn this weekend? Try it Mexican Style!

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