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Featuring This Week: “Your Commissary...It’s Worth the Trip” Commissary Newsletter “Are You Ready for Some Produce” Volume 3 Issue 73 January 2013 Produce Picks of the Week Recipes of the Week 1. Be sure to hang the Commodity/Weather Alert where it is visible to all customers. Also, continue to check market updates for the commodities affected by the recent weather conditions 2. Remember January is National Diet Month, let’s help everyone with their diet resolutions. 3. The “Potato Lover’s Contest”, displays must be up for at least 1 week between January 28 - March 1, 2013. 4. The demo for January 26th will be fried yellow squash and zucchini. 5. Super Bowl is Sunday, February 3rd. Build displays to attract your customers for that impulse buy! 6. If you need POS material be sure to email me ASAP with details of what you need and when you need it. 7. Please remember to send pictures for the monthly picture review. Avocados Avocados are rich in dietary fiber, vitamin B6, vitamin C, vitamin E, potassium and folate and are a good source of mono- unsaturated fat. “California” Fancy Lemons Lemons are an excellent source of ascorbic acid. They have no saturated fats or cholesterol, but are rich in dietary fiber Fried Yellow Squash & Zucchini Ingredients 1/2 cup flour 1/2 yellow cornmeal 1 egg 1/2 cup milk 1 yellow squash 1 zucchini salt, pepper, additional spices - Tony’s Canola oil for frying paper towels for draining Directions: Slice the yellow squash and zucchini no more than 1/4 inch thick. You want them to be able to cook quickly. Mix together 1/2 cup flour, 1/2 cup cornmeal, and your salt, pepper and spices with a fork. Beat an egg, and then add about 1/2 cup of milk. Mix together. After this, put a skillet on the stove, add about 1/4 cup of oil, and heat over medium high heat. For each piece, dip it in the milk and shake off the excess then dip it in the flour mixture and shake off the excess. Once your oil is hot and shimmering, it’s time to start dropping in your coated squash and zucchini! Fry a couple minutes on each side or until golden brown. Drain on paper towels and serve warm. Focused on Fresh! Texas Grapefruit The origin of the Grapefruit, also known by its Latin name, Citrus paradisii, has been a puzzle to historians and pomologists for years. The only citrus strain not found to have originated in Southeast Asia, the grapefruit was obtained in the West Indies around the 1700’s. Years later, research confirmed that grapefruit is a hybrid of a pummelo (citrus grandis), and the sweet orange (citrus sinensis).Originally known as “the forbidden fruit”, it wasn’t until the 1800’s that a Jamaican farmer called the fruit “grapefruit” for the grape-like cluster in which it grows on trees. In 1823, grapefruit made its way to the United States in the form of seeds brought by either Spanish or French settlers to Florida. Eventually, grapefruit made its way to South Texas, most likely by visiting Spanish missionaries. The first commercial shipment of citrus – packed in onion crates – left the Lower Rio Grande Valley of South Texas in 1920. It was about the time of the great stock market crash in 1929 when an ac- cidental discovery of red grapefruit growing on a pink grapefruit tree gave rise to the Texas Red Grapefruit Industry. In the late 1920’s and early 1930’s redder bud muta- tions were found in numerous groves. Each new finding was named for the grower who found it. The South Texas sub-tropical climate, fertile soil, and sunny weather work together to provide excellent growing conditions. Texas citrus growers carefully maintain crop quality through successful irrigation techniques, growing conditions and extensive research. Texas grapefruit is tree-ripened and hand-picked to ensure the best quality possible. After picking, area shippers wash, inspect, grade and hand-pack the fruit. It’s then shipped to supermarkets across the United States. Yellow summer squash is a type of yellow-colored summer squash. It is also known as straightneck squash to distinguish it from its close relative, the yellow crookneck squash. It has mild- ly sweet and watery flesh, and thin tender skins that can be left on the fruit for many types of recipes. It was almost certainly domesticated in the eastern United States, although other vari- ants of the same species were domesticated in Mesoamerica. The squash grows on vined plants reaching 2 feet to 3 feet in height that thrive in mild weather. It is well known as an item in American cooking, and is often used in recipes interchange- ably with zucchini in which it is fried, microwaved, steamed, boiled, or baked. The zucchini or courgette is a summer squash which can reach nearly a meter in length, but which is usually harvested at half that size or less. Along with certain other squashes, it belongs to the species Cucurbita pepo. Zucchini can be dark or light green. A related hybrid, the golden zucchini, is a deep yellow or orange color. Zucchini, like all squash, has its ancestry in the Americas. Hot Ads!! Jan 21-27, 2013 Check out these HOT deals at Ft. Riley Commissary Produce Department! Navel Oranges 150/4 LB Bags #71418 Texas Grapefruit 32 CT #70615 Texas Grapefruit 8/5 LB Bags #71817 Zucchini Squash #71815 Yellow Squash #71813 Hot House Tomatoes #71921 Yellow Squash & Zucchini Peaches Peaches are very low in saturated fat, Cholesterol and sodium. They are a good source of dietary fiber, vitamins A and C, niacin and potassium. Reminders for the Week Did You Know? Broiled Grapefruit Ingredients 4 grapefruit 1 tablespoon ground cinnamon 1 tablespoon white sugar 4 teaspoons butter Directions: Preheat your oven’s broiler. Cut the grapefruits in half, and use a small serrated knife to cut out the sections in the halves. Spoon the sections and juice into a bowl, then scrape out all of the remaining thick skins and pulp. Spoon the sections from the bowl back into the halves. This is best done one half at a time. Sprinkle sugar and cinnamon over the top of each grapefruit half, adjusting as you see fit. Dot with butter. Place the halves on a cookie sheet. Broil for 3 to 5 minutes, until the butter is melted and sugar is starting to turn brown. Roma Tomatoes Roma tomatoes are a great source of fiber, carbohydrate, potassium and iron. One medium tomato provides over a third of the of the recommended daily amounts of vitamins A and C. “Florida” Strawberries Strawberries have some fiber and are an excellent source of vitamin C, they have cleansing agents for the bladder and colon, and are excellent for the skin and help prevent tartar. Sales! Sales! Sales! “Jumbo” Green Peppers Green peppers are low in calories, have no fat and are sodium-free and cholesterol- free, and an excellent source of vitamin C. Grape Tomatoes Tomatoes are an outstand- ing source of the antioxidant lycopene, which has been shown to lower the risk of cardiovascular disease. Houseplants are popular due to their aesthetic appeal and the touch of nature they bring indoors. Breathe deeper. During photosynthesis, plants take in carbon dioxide and release oxygen, which we need to breathe. Flowers such as gergera daisies and orchids release oxygen at night, so placing them in bedrooms can help you sleep better. Climate control. Plants release moisture, which is particularly important during cooler months, when we are more likely to suffer from colds, coughs and dry skin due to low humidity. English ivy and Boston ferns are good candidates to help you avoid these weather-related issues. Improve your mood. Research has shown that plants have a calming effect and may even lower blood pressure and help combat depression and loneliness.
