Turner’s Top Five
Grocery shopping and meal planning can be hard at the best of times. In the January cold, it can seem even more wearisome. And how about January during a lockdown? Um, challenging.
Regardless of our individual circumstances, here is one truth: we all want to eat well.
Eating well can mean so many different things. Whether it’s for nourishment or just for comfort (or both!), we all just want to make the most of what we have, especially now that we are limiting our shopping trips, as well as cooking and eating from home.
We want you to get excited and inspired by the produce you buy from us - in January and in the middle of the summer. Despite the grey skies outside, there is a rainbow of beautiful produce still available to choose from. There are so many options for fruits and vegetables (local and beyond) within every season that we can take advantage of, appreciate and cook with.
So while you’re making your list for the market and placing your orders for this weekend, you may want to keep “Turner’s Top Five” in mind! They are, in our humble opinions, the best of the best for this week, and certainly worth considering and enjoying while they’re available!
Turner’s Top Five
1. THE SEASONAL SHOWSTOPPER: BLOOD ORANGES
Why we love them: Every fruit and vegetable has a window where it’s at its very peak. Blood oranges are in that window RIGHT NOW! They have a jewel red interior, they’re juicy, and they have the most amazingly intense flavor: like an orange that’s been kissed by a raspberry. While fantastic just to eat as they are, they also go beautifully in a salad, in marinades, dressings and in baking. Feeling experimental? If your recipe calls for lemon, switch it out for blood oranges! It pairs wonderfully with chicken and seafood dishes!
How to store them: They can sit on the counter for a few days, but store in the fridge for longer periods. It’s nice to leave a few out in a bowl in a place where they are easily visible (and not forgotten!).
Insider tip: Use those peels! Citrus peel is full of flavour, and has countless uses! Google “how to use citrus peel”. You see?
2. THE ONTARIO DARLING: APPLES
Why we love them: Apples are the Tom Hanks of fruit. Everybody loves them! There are still many Ontario apple varieties still available, from the sweetest Honeycrisp to the tartest Cortland. Keep your eyes out for Red Prince, which should be available very soon! This is their prime time. They will be crunchy and fantastic!
How to store them: Apples like to be cool and in a dark place. The crisper drawer of your fridge is ideal for longer storage. It never hurts to leave a few in a bowl on a visible shelf in the fridge or on the counter so you don’t forget about them!
Insider tip: Craving a grilled cheese? Fancy it up by using your favourite local cheese and adding some sliced apple! It will blow your mind!
3. THE MIGHTY UNDERDOG: BLACK KALE
Why we love it: Tender enough for salads but hearty enough to hold up in soups and stews, black kale is as versatile as it is packed with nutrients.
How to store it: To keep your kale longer, store it like a flower! When you get it home, remove the elastic or tie and give it a good wash and dry. Give the stems a trim at the bottom and place the bunch in a tall mason jar or container with water, then place in the fridge. Just give it a fresh trim and change out the water every few days – you’ll be amazed how long it will last!
Insider tip: For those who find green kale too...well...kaley...you may want to give black kale a try! Its flavour can be more reminiscent of mild cabbage, and it tends to be a little more tender.
4. THE FANCYPANTS: FINGERLING POTATOES
Why we love them: They may seem rather plain to look at, but they will elevate any dish you put them next to! When roasted, they will develop a crisp exterior and creamy interior. All they need is a little olive oil and sea salt to make them shine. Of course, a little freshly chopped dill or rosemary never hurts either!
How to store them: Keep them in a cool dark place, such as a paper bag on the counter, in a covered basket or in a cupboard. Fingerling potatoes have a thin, delicate skin and will not store for a long period of time. Be sure to use them soon after purchasing.
Insider tip: Never store your potatoes close to your onions! Onions release a gas that will cause your potatoes to sprout faster!
5. THE MOST VERSATILE: BUTTERNUT SQUASH
Why we love it: What can’t you do with squash? From soup, quiche, muffins, stew...it can be used in everything from the sweetest dessert to the spiciest curry.
How to store it: Keep them at room temperature in a cool dark place until ready to use. In the right conditions, you can store squash for months!
Insider tip: We charge by the piece, not by the pound! Go ahead and grab that giant squash! When you decide to cook it, you can always plan to use part of it for a meal or two and freeze the rest for later. If you have a recipe you’re planning to make down the road, label and freeze your squash in the pre-measured amount you plan to use, so it’s all ready to go when you need it!
If you need a little further inspiration, here is a picture of a salad bowl, using all of this weeks’ top five ingredients, and our recipe for the Blood Orange Honey Mustard Vinaigrette that it was dressed with!
Blood Orange Honey Mustard Vinaigrette (makes a little more than half a cup)
1/2 tsp blood orange zest
¼ cup of blood orange juice (one medium sized orange)
¼ cup olive oil
1 tbs red wine vinegar
1 tbs finely minced shallot
1 tsp whole grained Dijon mustard
1 ½ tsp honey
Sea salt and pepper to taste