Organic Picks | October 14th, 2014

Fingerling PotatoesCranberriesCarrotsJonagold ApplesLemonsKitchen Tip of the Week

best if used by 10/28/14

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Organic Fingerling Potatoes

Peak Season    Best Flavor

Fingerling Potatoes are small, gourmet varieties with tender skins, elongated shapes and flesh that has a waxy texture. Fingerling Potatoes can speed up your meal preparation time, all while delighting your taste-buds. Because these high flavor, finger-shaped Potato varieties are smaller in size – roasting takes only 30 to 45 minutes at 425 degrees, while boiling takes only about 15 to 30 minutes, depending on the thickness of the Fingerlings. Halve larger ones length-wise to even the cooking time. When a knife can easily pierce their waxy flesh, the Potatoes are properly cooked. Be sure to cook Fingerlings with their tender skin left on to trap in their rich flavors and moisture content.

Organically grown Fingerling Potatoes are now in season from prime-organic-soiled growing regions in Colorado, Washington and Oregon. The first to make to the shelves of organic produce departments this Fall are the red French Finger and Ruby Crescent types, along with yellow Russian Banana Fingerlings. Round-shaped, creamy-white fleshed Klamath Pearl Potatoes are also at their peak. Most Organic Fingerling Potatoes are sold in 1.5lb packages. Try some now through January while they’re at their best!

Recipe: Easy Roasted Fingerling Potatoes

Delicious, flavorful potatoes ready without much prep! How cool!

  1. Pre-heat oven to 425F
  2. Rinse 1.5lb Fingerling Potatoes in water and pat dry.
  3. Slice larger Fingerlings in half length-wise to even cooking time
  4. Toss Fingerlings in 2tbs Olive Oil, then season with ½tsp each: Coarse Salt & Black Pepper (or your favorite roasting seasoning)
  5. Spread Potatoes out evenly on a baking tray and roast at 425F for 25-30 minutes or until the Fingerlings are easily pierced with a fork

Fingerling Potatoes are prized for their rich flavor and texture, as well as their short cooking time.


Organic Cranberries

Peak Season    Best Flavor

Fresh Organic Cranberries from Wisconsin and Canada are now in peak season! Time to “think Autumn”, dust off your recipe cards and go to the web for some new recipe ideas to take advantage of these healthy, intensely tangy berries.

Can you eat Cranberries raw? You can, but they are quite tart. Fresh Cranberries are best used in recipes for: appetizers, relishes, sauces, chutneys, relishes, breads, muffins, drinks and desserts. Find fresh Cranberry Recipes HERE.

Recipe: Fresh Cranberry Sauce

Homemade Whole Cranberry Sauce is way easier than you may have thought. If you want to skip the canned stuff this season

  1. Boil a cup of water and a cup of sugar
  2. Add roughly 12-14oz of rinsed Fresh Cranberries (most organic cranberries come in 7-8oz packs, so just over a pack and a half will do, depending on how sweet or tart you prefer it)
  3. Simmer for about 10 minutes stirring often
  4. Pour it into a bowl to cool at room temperature and you’ve done it! Refrigerate for up to a few days after preparation.

The Fall harvest is underway in Wisconsin and Quebec for certified Organic Cranberries.


Organic Carrots

Peak Season    Best Flavor    Value Priced

Fall is the time of year when Carrots, both whole and peeled baby-cut, become even more popular in family fridge for snacks, lunches and cooking. And the timing is perfect since the sweetness becomes even more pronounced, particularly on organically grown Carrots. Sweet, crunchy Carrots offer flavor and texture for your taste buds, plus lots of beta-carotene for antioxidant benefits and emerging research on cardio-vascular risk-reducing benefits for your body.

With Organic Carrots from California and Canada in peak season right now you may see some ads and in-store specials on whole Organic Carrots and peeled baby-cut Organic Carrots. Even not on sale, penny for penny you can get a lot of high nutrient veggie with Organic Carrots. Whole Organic Carrots sold in 1lb, 2lb, 5lb bags are typically medium to large in width – ideal for raw, cooked, roasted and stewed recipes; plus for slicing, chopping, sticks and juicing. Organic Baby Carrots are cut and peeled from slightly thinner Carrots and are fantastic for snacking and steaming.

Recipe: Cinnamon-Balsamic Glazed Carrots

  1. Pre-heat oven to 450F
  2. 1 lb whole Carrots, ends and tips trimmed
  3. Peel the Carrots the slice in half length-wise
  4. Stir 2tbsp Olive Oil, 1tbsp Balsamic Vinegar, ½tsp Cinnamon
  5. Pour over Carrots in a Mixing Bowl, toss to coat
  6. Arrange Carrots on a baking tray without touching each other
  7. Roast at 450F for 20 minutes flat side down
  8. Flip Carrots, Roast for 7-10 more minutes
  9. Carrots are done when showing caramelization and can be easily pierced with a fork

Find more interesting Carrot recipes HERE.

Fall is the time of year when Carrots, both whole and peeled baby-cut, become even more popular in family fridge for snacks, lunches and cooking.


Organic Jonagold Apples

Peak Season    Best Flavor

It’s nice to have a good go-to, all-purpose apple sometimes – one you can use for fall baking, desserts, sauces and cooking AND enjoy for fresh snacking and salads. The Jonagold variety is just that type of apple. This six-decade-old variety is a cross between the tart Jonathan and the mellow-sweet Golden Delicious. Jonagold’s are crisp but have a fluffier texture, and they’re sweet but have some tart zip underneath. Organic Jonagold Apples are now in peak season from Washington and British Columbia, Canada.

An excellent, sweet-tart apple for all-purposes: Organic Jonagold Apples.

Organic Lemons

Peak Season    Best Flavor

Fresh Lemons are so versatile in cooking, baking, drinks and juicing that they’re a must-have for home kitchens. However, keeping certified Organic Lemons in stock at your house can be difficult at certain times of their year due to availability, price or quality – or lack thereof. It was very challenging growing season this past Spring and Summer for Organic Lemon growers in California, but there’s good news this October. Growing regions in irrigated areas of the California desert are now in season with nice quality Organic Lemons. Prices are beginning to drop as harvests ramp up and it is time to embrace all things Lemon this Fall! Start something delicious in your kitchen this week with Organic Lemons while they’re easy to find and reasonably priced!

Need some Lemon recipe inspiration? Check out this collection.

Recipe: Lemon-Pepper Broccoli Blast

  1. Pre-heat oven to 500F
  2. Rinse and cut 2 Broccoli Crowns into large florets or two talks of Broccoli into spears
  3. Cut 1 Lemon into slices
  4. Toss the florets and lemon slices in 2tbsp Olive Oil
  5. Squeeze the juice from the leftover lemon ends onto the florets
  6. Season the florets with Lemon-Pepper seasoning (or just coarse salt and cracked pepper)
  7. Roast at 500F for 7-10 minutes until seared yet still al dente

Prices are beginning to drop as harvests ramp up and it is time to embrace all things Lemon this Fall!


Kitchen Tip of the Week

10 Uses for Fresh Lemons

  1. Flavor your water with fresh Lemon for a refreshing low-cal drink.
  2. Make salad dressing by adding Lemon juice to homemade vinaigrettes
  3. Keep sliced Apples from turning brown by brushing them with Lemon juice or by placing the apple slices in cold water with a squeezed Lemon.
  4. Reduce salt use by brightening up fresh salads, cooked vegetables, chicken or fish with a squeeze of fresh Lemon as an alternative to table salt.
  5. Add bright clarity in baking with Lemon zest by shaving the yellow part of the skin for use in recipes for a hint of citrus flavor.
  6. Clean your cutting board with the ends of fresh Lemons since their natural acidity and essential oils can cut through garlic and onion pungency on a wood or plastic surface.
  7. Balance the flavor of juicing blends with a semi-peeled Lemon.
  8. Steep your tea with slices of fresh Lemon for a soothing citrus flavor.
  9. Keep your garbage disposal smelling fresh throwing in some used Lemon slices.
  10. Make Homemade Lemonade!

Buy smart. Shop healthy.

The Produce Geek, Jonathan K. Steffy

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