Produce of the Week Challenge - Rhubarb

Rhubarb is usually considered to be a vegetable; however, in the United States, a New York court decided in 1947 that since it was used in the United States as a fruit it was to be counted as a fruit for the purposes of regulations and duties. A side effect was a reduction in taxes paid.  You can check out Wikipedia for more information about the cultivation and uses of rhubarb. 

Buying Rhubarb
Look for rhubarb stalks that are flat and firm. Avoid rhubarb stalks that are limp and curled.

Seasonality
Spring and summer

Storing Rhubarb
Refrigerate unwashed rhubarb stalks in a plastic bag up to 3 days.

Preparing Rhubarb
If stalks seem coarse, pull off obvious strings. There is no need to peel the stalks. Trim off any rough areas. Next, cut stalks into 1/2 to 1-inch pieces before cooking, with slices cut on the diagonal, against the grain of the stalk to help break stringiness. Rhubarb has a high amount of acid and it is best to cook rhubarb in non-reactive cookware. (Do not cook it in cast iron, for example)

Rhubarb isn't just for pie!  Check out this site with more than 300 rhubarb recipes.
If you want recipes focused on reducing fat and/or sugar, take a look at recipes featuring rhubarb from SparkPeople.com.

Produce of the Week Challenge - Arugula

Buying:
Look for arugula that is fresh, vibrant and green.   Avoid arugula leaves that are wilted, yellowing or slimy. When buying prepackaged arugula, check the bag for excess water, as moisture can cause arugula to rot quickly.

Seasonality: Late spring, summer, and early fall

Storing:
Arugula should be refrigerated and kept dry. Storing the arugula in a plastic bag with a dry paper towel can help the greens stay dry. Kept dry and cool arugula can last up to two weeks. Arugula cannot be frozen.

Preparing:
Arugula adds a peppery, pungent flavor to salads. Try adding arugula to basil pesto or on top of a pizza for added texture and flavor. Arugula can also be quickly sautéed or steamed for a green side dish.

Recipes with Arugula

www.sparkpeople.com

Produce of the Week Challenge - Radicchio

                      

Radicchio (pronounced rah-dee-kee-oh) is a leafy vegetable that is popular in Italy where it is usually eaten grilled in olive oil, or mixed into dishes such as risotto.

Buying:
Look for radicchio heads that are compact with leaves that are fresh, moist, and tender.
Avoid radicchio with leaves that are torn, dried, limp, or yellowed.

Seasonality: All year

Storing:
Store radicchio unwashed in the coldest section of the refrigerator for no more 3 days. Do not wrap or cover.

Preparing:
Rinse in cold water. Trim off the bottom stem as you would lettuce and cut out the core in a cone.  If the leaves look wilted, soak them in a bowl of cold water to revive.

Recipes Using Radicchio

Produce of the Week Challenge - Avocado

Each week,we feature one item from the produce section and provide information on buying, storing and preparing that fruit or vegetable. Your challenge is to eat the produce of the week at least one time in the next seven days. If you are already eating this weeks item on a regular basis, then your challenge is to prepare it in a different way. 

Avocado

Here's a little trivia for you:  An avocado is a fruit, not a vegetable.  It is actually a member of the berry family!  The two most widely marketed avocado varieties are the rough-skinned, almost black Hass and the smooth, thin-skinned green Fuerte. The Hass has a smaller pit and a more buttery texture than the Fuerte.

Buying:
For immediate use, look for avocados that are without soft spots, that are firm but yield to gentle pressure, showing they are ripe. (Do not squeeze the avocado, as this will bruise it.).  For later use, choose hard avocados that are still slightly green. Avoid soft avocados and those that are scarred.

Seasonality: All year

Storing:
Store unripe avocados on the counter, or to speed ripening, in a paper bag. Refrigerate ripe avocados a maximum of five days.

Preparing:
No need to waste your money on the fancy tool used exclusively for avocados.  It's really very simple.  Grip the avocado gently on one side with one hand. Use a large, sharp knife to cut the avocado lengthwise around the pit. Twist to open the halves and expose the pit, then make another lengthwise cut on the half that has the pit, making it easier to remove the pit. Remove the pit and scoop out the flesh with a spoon or slice avocado flesh. Throw away the peel.

For avocado recipes, click HERE

Remember to email a picture of your dish to eciwellness@gmail.com