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AT SEASON’S PEAK
Northwest Cherries
Ripe for the Picking: Our cherries are grown inWashington,
Oregon, Idaho, Utah and Montana. Different varieties
ripen at different rates throughout the summer. Our farmer
partners in the Northwest deliver to us within two days of
harvest, so you get the freshest cherries every time you shop.
You’ll start seeing cherries in our stores late May early June.
Eat, Drink & Be Cherry: All varieties of Northwest Cherries
are sweet, but the rule of thumb is the darker, the sweeter.
Varieties include deep, mahogany-red Bing cherries, which
are firm and juicy; large Rainier cherries, which yellow with a
red blush; and heart- shaped Sweetheart cherries, which are
firm, with a mild sweet flavor.
Storage: Unwashed cherries stored in the fridge wrapped in
a plastic bag will last for about a week. Don’t wash until just
before eating.
Eat Right with Rouses: Tart cherries are a natural source
of melatonin, which may make for better sleep. Sweet
cherries are a good source of potassium, which is beneficial
in maintaining healthy blood pressure levels.
Red Skinned Potatoes
No Small Potatoes: Red-skinned potatoes are good for
more than just seafood boils.Their skin is so thin they don’t
require peeling, which is great for potato salad.They’re waxy,
which means they hold their shape when they’re cooked, so
they’re perfect for stuffing.
Storage: Keep potatoes out of the fridge. Store in a cool,
dark, dry place, preferably in an open paper bag.
Eat Right with Rouses: Potatoes are loaded with potassium
and vitamin B6 and high in fiber. They’re a good source of
copper, vitamin C, manganese, phosphorus and niacin.
Snap Beans
Storage: Keep unwashed fresh beans in a Ziploc bag or airtight
plastic container in the refrigerator crisper for up to 7 days. Do
not wash until ready to use. Fresh green beans can also be frozen.
Rinse in cool water, then snip ends. Blanch (boil for 3 minutes then
plunge into ice water), drain, and pack in an airtight container.
In a Snap: You can trim a bunch of beans at one time. Line up a
handful beans against the edge of your knife. Cut off the tips in one
fell swoop. Repeat on the flip side.
Eat Right with Rouses: Green beans are a good source of the
mineral silicon, vitamins C and K, manganese, folate and have a
healthy dose of fiber.
Athena Melons
Jumbo Athena melons from Georgia are sweeter and more flavorful
than their cantaloupe cousins.
Ripe for the Picking: Gently push your fingers on the round
section where the vine was attached. It should be slightly soft and
should smell fresh and fragrant with a hint of sweetness.
Storage: Keep at room temperature until ripe (keeping it in a
closed paper bag will quicken the process), then refrigerate, whole,
for up to 5 days.
Cutting: You can cut an Athena melon the same way you do a
watermelon. To make quick work, instead of working one half at a
time, slice off the bottom and top ends of the melon and strip away
the rind top to bottom. Halve the fruit, scoop out the seeds, and
slice or cube as desired.
Eat Right with Rouses: Orange melons are a great source of
vitamins A and C. They are high in potassium, copper, folate and
vitamins B1, B3 and B6.
AT SEASON’S PEAK
Watermelons, Louisiana, Mississippi, Alabama & Florida
Creole Tomatoes, Louisiana
Blueberries, Mississippi & Louisiana
Grape Tomatoes, Mississippi
Vidalia Onions, Georgia
Peaches, Georgia, Florida & South Carolina
Sunshine Sweet Corn, Florida
Athena Melons, Florida & Georgia
Snap Beans, Florida
Red Potatoes, Florida
Also: Local Cucumbers, Bell Peppers, Okra, Squash