Fresh Fruits and Veggies to Invade Health Food Store Friday

IRONWOOD, MI - by Eva Smith-Furgason - Thursday, June 24, 2010 - Here is a list of produce arriving this Friday at the Northwind Natural Foods Co-op:

• Gala Apples $4.99 for 3 lb bag
• Avocados .69 cents each
• Bananas .79 cents/lb
• Raspberries $2.69 per pkg
• Strawberries $2.99 per 1 lb pkg
• Green Cabbage .99 cents per lb
• Celery $2.49 each
• Red Chard $2.89 per bunch
• Garlic $6.99 per lb
• Ginger $6.99 per lb
• Red or Green Seedless Grapes $2.89 per lb
• White Mushrooms $3.99 per lb
• Italian Parsley $1.49 each
• Black Plums $2.49 per lb
• Baby Spinach $6.99 per lb
• Zucchini $2.29 per lb
• Jewel Yams $1.89 per lb

Here is a link to my wheat free tabouli - the Italian parsley arriving tomorrow is perfect for this recipe.

http://www.grouprecipes.com/77110/wheat-free-tabouli.html

And here is a quick recipe for pickled ginger (for Sushi) that uses black plums instead of red food coloring and adds a mild plum flavor to the finished product.

1 large ginger root (washed)
2 black plums (washed)
2 T salt
2 to 3 T sugar or sucanat
1 1/2 cups rice vinegar
1 cup water

1. Slice the ginger root very thinly and if the outer skin is tough - peel before slicing.

2. Combine salt and water and stir till salt is dissolved. Soak the ginger root in the water for 20 minutes. (this will allow the ginger to stay firm)

3. Drain the ginger

4. Peel the plums, reserving the peels. (you can eat the plums as this recipe uses only the peels - this is why it's best to use organic plums for this)

5. Bring the vinegar to a boil, add the sugar and plum peels and simmer for 3 minutes, then add the ginger

6. Simmer for 1 minute, then put into a large clean jar and refrigerate. This can be eaten as soon as it cools but for best flavor let sit for a couple of days. The plum peels can be removed after a few days. This will last in the fridge for 6 months or better, but I'm sure it'll be gone long before then.

Enjoy!

Eva Smith-Furagason