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Featured In This Weekend’s Shares: Rio Star Grapefruit, Mustard Greens, Radishes, Turnips, Collards, Beets

January 19, 2012

Here are some of the produce items planned* to be in this weekend’s co-op style produce shares…there are many more items, but this is just a sampling!

*When working with fresh produce, availability can sometimes change last-minute.  We do our best to let you know what’s coming ahead of time, but sometimes things do change, especially when working with local farmers.  Thanks for your understanding!

Collard Greens.

You might think of collards as straight out of a southern potluck buffet table.  But there are plenty of ways to cook these tasty winter greens.  Check out these collard greens cooking tips.

Sort team member Angi shows the difference between white chard (left) and collards (right).

Recipe ideas…

* * *

Beets.

How do I cook beets??  This is a question we get quite often!  Don’t be afraid of beets – there are many simple ways to cook and enjoy this sweet vegetable.  Don’t throw the greens away, either – you can eat them too!

Recipe Ideas…

* * *

Rio Star Grapefruit. * LOCAL

Straight from the Texas valley, Texas Red Grapefruit are sweet, juicy and tree-ripened, literally stored on the tree to peak of perfection.  The Rio Star grapefruit combines the two reddest varieties – Rio Red and Star Ruby grapefruit. It has an overall blush on the exterior peel with a deep red interior color which is 7 to 10 times redder than the Ruby Red.

Recipe ideas…

Or juice it and add it to a smoothie for a little tang!

* * *

Purple Top Turnips. * LOCAL

If you were ever traumatized as a child by being forced to “eat your turnips,” we urge you to give them another chance!

Recipe ideas…

Another great way to eat turnips?  Steam them until tender and eat with butter and sea salt.  Simple.  Delicious.

* * *

Mustard Greens.  * LOCAL

The cholesterol-lowering ability of steamed mustard greens is second only to steamed collard greens and steamed kale in a recent study of cruciferous vegetables and their ability to bind bile acids in the digestive tract.   No matter how much time you have (or don’t have), it’s easy to add some zesty mustard greens to the dinner table.

Recipe ideas:

* * *

Red Radishes.  * LOCAL

Radishes and radish leaves are an excellent source of vitamin C. Globe radishes are a very good source of the trace mineral molybdenum and a good source of folic acid and potassium.  The radish belongs to the brassica group of vegetables, which include cabbage, brussels sprouts, cauliflower and broccoli. Numerous studies suggest that brassica vegetables are protective against cancers of the lungs and alimentary tract.  Score!

Want some incredibly tasty ideas for how to enjoy those beautiful fresh radishes?  (Warning, you might become addicted to the radish sandwich!)

Recipe ideas…

7 Comments leave one →
  1. Jessica permalink
    January 22, 2012 9:07 pm

    Fresh Beet Salad

    6 Servings, Prep Time: 10 Minutes, Cook Time: 40 Minutes

    Ingredients

    3 beets, peeled and cut into 1/4-inch cubes
    6 slices bacon
    1 bunch red Swiss chard – leaves chopped and stems discarded
    1 cup frozen peas
    3/4 cup crumbled feta cheese
    Directions

    Place the beets into a saucepan with enough water to cover by 1 inch; bring to a boil. Reduce heat to medium-low, cover, and simmer until the beets are easily pierced with a fork, about 30 minutes.
    Meanwhile, cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; transfer the bacon to a paper towel-lined plate to drain, reserving the bacon drippings in the skillet. Roughly chop the bacon and set aside.
    Add the drained beets and red Swiss chard to the reserved bacon drippings; cover the skillet, place over medium heat, and cook until the chard is tender, 3 to 5 minutes. Stir the chopped bacon and frozen peas into the beet mixture; continue cooking until the peas are cooked through, about 5 minutes. Sprinkle the feta cheese over the mixture; stir. Serve hot.
    Nutritional Information

    Servings Per Recipe: 6
    Amount Per Serving
    Calories: 194

    Sodium: 533.3mg
    Protein: 7.9g
    Cholesterol: 31.6mg
    Fat: 14.1g
    Dietary Fiber: 2.8g
    Carbohydrates: 9.7g
    Sent from Allrecipescom Your Kitchen Inspiration™ for the iPad

    ALL RIGHTS RESERVED. © 2010 Allrecipescom

  2. January 23, 2012 10:01 am

    I picked up my first share on Saturday. The produce is gorgeous!!!! I must admit I have never cooked of these veggies, but I look forward to creating some new dishes with all of it. The grapefuit was sooooo good. This was the best Groupon purchase ever!!

    • January 23, 2012 10:12 am

      Yay! So awesome, thanks for sharing! We’re glad you’re loving the produce. Just enter a produce item into the search box in the sidebar and you can see tons of recipes we’ve posted. If you need any help, just email us at info@urbanacresmarket.com and we would love to help you 🙂

  3. Ashley permalink
    January 23, 2012 5:36 pm

    This may be a weird question, but I don’t normally eat a lot of veggies..what are the things from Saturday’s pickup that look like tiny black potatoes and are purple inside?

    • January 23, 2012 10:28 pm

      Hi Ashley! No worries, we’re SO glad the produce co-op is helping you eat more veggies! Are you perhaps referring to the beets?

    • melody permalink
      January 24, 2012 9:45 am

      They are purple fingerling potatoes.

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