KBLX FRESH GROCER
Today’s Tip of the Day is going to be Heirloom, Baby or Cherry Tomatoes that you’re seeing in Farmer’s Markets and retail stores all over the place. Now we’ve talked about Heirloom Tomatoes before, they’re very large tomatoes with funny names to them like “Randy Wine” and Radiator Jack and Heirloom Tomatoes are old seed tomatoes coming back and grown in like little neighborhood farms basically and sold in different areas. But there’s also the Cherry Tomatoes, Heirloom Cherry Tomatoes that taste wonderful. When selecting these tomatoes, you want to make sure like the bigger tomatoes all the colors have to be nice and bright, from green to yellow, to gold and of course red. You want to make sue that if you buy them in the container or buy them loose that in the container that there is no decaying tomatoes, so check them carefully. When you bring them home store them on the counter do not store them in the refrigerator. Heirloom Cherry tomatoes, loaded with flavor and great for you.
Today’s Tip of the Day is going to be with Green Bell Peppers. You know I’ve done tips on Red, and Yellow and Gold. I haven’t done a tip on Green Bell Peppers, when I saw the sheet, in a long time. Now there is so many out there but this is the time for Green Peppers. The quality is the best and the highest and the prices are at the lowest. When you buy your Green Bell Peppers you want to make sure they’re a nice and deep green, a dark green all the way through. If it has a little bit of a tinge like a purple tinge or a black tinge to it, that’s ok, but not too much. Make sure when you buy them that they’re heavy for their size and they have thick walls, those are the best to sauté and also to stuff. When you bring them home simply, store them in the refrigerator right away. Shelf life is not that long, maybe four to five days, but with 110% of the Vitamin C you need for the day and other vitamins and minerals, the Green Bell Peppers are great for us.
Today’s Tip of the Day is going to be on a certain variety of corn I see spring up every once in a while in certain Farmer’s markets and some stores and I’ve noticed in the last couple of years and you know what it’s gaining popularity and you’re going to see it pretty soon, if you haven’t seen them yet and that’s Cranberry Corn. Thiscorn is actually red inside like a cranberry. Pretty soon, you know you see that bi-color corn, the yellow and white, pretty soon they’re going to have yellow, white and red corn. They’re going to put them all together, that’s how good they are. Now when you buy the cranberry corn, you want it has a nice red color. The kernels have to be nice and red. It almost looks like Indian gourd corn, or Indian corn grown in the fall, for ornamental reasons, but this isn’t. This corn you enjoy and it kind of throws you off. Select it like all corn, like I said earlier bright red colors, large kernels. The bigger the ears the better and when you bring them home store them in the refrigerator right away. Cranberry Corn, give them a try.
Today’s Tip of the Day is going to be on Romaine Hearts. They’ve got so much flavor it’s the heart of Romaine. Of course, the whole Romaine, the head of the Romaine is food for us too and they taste good, but when you buy these Hearts of Romaine and besides they’re sold in packages of three and sometimes six, you get a good bang for your buck. When you buy these Romaine you want to make sure the outer leaves are mint green all the way around. When you bring them home open up that bag a little bit so they can breathe in the refrigerator. You don’t want to keep that bag closed, because remember now it’s not precut salads, which means the Romaine hasn’t been cut up, just the outer leaves have been taken off, so they haven’t been chopped up or put to a lot of that exposure that a lot of precut salads are. Buy them and enjoy them within four to five days. I like to take them cut them in half with olive oil and salt and pepper and through them on a grill for about 10 or 15 seconds, that’s it… Delicious.
