See You at Oktoberfest Zinzinnati!

Oktoberfest season has arrived in Cincinnati. It seems each fall weekend a different German Society or parish is hosting a festival featuring German food, beer, and gemütlichkeit. This weekend is the granddaddy of them all: Oktoberfest Zinzinnati. This annual event brings thousands of people to the streets around Fountain Square to share a beer, listen to a German band, or munch on sausage and sauerkraut.
In honor of Oktoberfest season, I'd like to introduce you to the Daikon radish. The Daikon is fast becoming a favorite on our Findlay Market stand. Yes, I know the Daikon radish is among the most popular vegetables in Japan...and yes, I realize that the name itself is taken from the Japanese "dai" meaning "large" and "kon" meaning "root." And, yes, many Asian recipes recommend using a Daikon radish. But did you know the Germans love the Daikon as well? Especially in Bavaria, this root vegetable has taken on a special role and goes by the name of "Radi."
To the Germans, radi is "a thinly-sliced white radish." Now here's the best part...The radi is lightly salted and eaten raw--as a snack while drinking German beer!
So here's to our German friends for finding a great way to enjoy a Japanese favorite...Prost!

Free Kiwi Slooper!

Every now and then, you run across something that you just can't wait to share. I recently learned all kinds of great things about kiwis from the California Kiwifruit Commission. I already knew the kiwi was among our most nutritious fruits--more Vitamin C than an orange, as much potassium as a banana, high in fiber, and rich in beta-carotene and flavonoids. I also knew that you should look for a semi-firm kiwi when selecting one to buy and that you should store your kiwis in the refrigerator if you're not planning to eat them right away. But I also learned a bunch of interesting stuff about the history of the kiwi, where and how it grows, and possible uses for the kiwi. Make sure when you visit the site, you watch the 4-minute YouTube video.
But the real reason I couldn't wait to write this post is that if you hurry, you can get a free slooper! You don't really need a slooper for slooping the kiwi, but if it's free, why not order yours today? And while you're waiting for it to arrive, get to Daisy Mae's Market at Findlay Market and stock up on this delicious and nutritious fruit.

Mom Was Right About Oranges

I've always told my family to drink lots of orange juice when they feel a cold coming on. I'm pretty sure I got that wisdom from my own mother who probably got it from her mother. As it turns out, it's not an "old wives' tale" or "old moms' tale" after all. Oranges are loaded with health benefits.
A single orange can fulfill about 100% of the daily requirement for Vitamin C, and research has shown that the flavonoids, or plant nutrients, found in an orange are potentially beneficial to the human body. The flavonoids trigger enzymes that fight disease so oranges really do offer immune support. In addition, studies have shown that the white part under the peel of an orange may be a good antioxidant.  Additional research says that oranges may lower cholesterol, prevent ulcers, improve eyesight, and help with digestion. Since they come in their own little package that's easy to peel, oranges are a handy snack and can serve as a quick thirst quencher whether eaten whole or squeezed for the juice.
You'll find lots of creative recipes that use citrus fruit on the Sunkist website. You can get everything you need at Findlay Market to make many of those recipes.  If you shop on Thursday, January 6 and spend at least $15 at Daisy Mae's Market, we'll even toss in some oranges for free. I'm tempted to try Blood Orange and Roasted Butternut Squash Kale Salad...If you try it before I do, let me know what you think.

Suppengrün!

The French have Mirepoix---the culinary combination of onions, carrots, and celery that is used as the basis for so many delicious stews, soups, and sauces. Some people call it the "Holy Trinity" of cooking. Now, in celebration of German Heritage Week at Daisy Mae's Market, I'd like you to meet the German version...Suppengrün.
Suppengrün means "soup greens" and generally consists of leeks, carrots, and celery root. Like mirepoix, this German threesome is often used like herbs to impart strong, hearty flavors in soups and sauces. The Germans keep these cold climate roots on hand because of their long shelf life and because they adapt so easily to many traditional recipes. It's common to find the trio sold together in a small bunch...sometimes the bunch also includes parsley, onions, or even thyme. The suppengrün may be boiled to make a stock, or it may be chopped and browned or pureed for a sauce.
This week at Findlay Market we will have baskets of suppengrün ready for you. It seems like a good time to try a new recipe for soup or sauce...and what better way to start than with this touch of Germany.
Auf Wiedersehen bis morgen!

Squash...Not Just for Squanto Anymore!

Even though we have temperatures like summer this week, the trees are changing colors and it's looking like fall. Fall means Thanksgiving is right around the corner, and now I know why Squanto was so anxious to share his bountiful harvest...The squash was "good to go" and definitely a cause for celebration. 

At Daisy Mae's Market at Findlay Market, we carry a variety of squash this time of year...Yellow squash, acorn squash, kabocha squash, butternut squash, and everyone's favorite...spaghetti squash! 
Our newest DaisyMaeologist, Dan from Prospect Hill, shared a delicious spaghetti squash recipe that we recommend...It's really simple to prepare, but it will definitely bring a new look and taste to your table. 

Thanks, Dan, for a great new suggestion that might really impress the relatives this time of year!

1 spaghetti squash

2 cloves garlic, minced

1 medium onion, chopped

2 tomatoes, seeded and skinned, chopped

1/3 cup black olives, sliced

3/4 cup feta cheese, crumbled

fresh basil, chopped

parsley, chopped

salt, pepper, to taste

dash of hot sauce

fresh parmesan, optional

Halve and seed the squash. Bake 40 minutes at 350, cut side down, on a greased baking sheet. Remove from oven and let cool briefly.

Meanwhile, saute garlic and onion in olive oil until softened. Add tomatoes, cook about 5 minutes. Add olives and season to taste.

In a large bowl, use a fork to shred the squash pulp into strands resembling spaghetti. Toss everything but the parmesan in with the squash.

Serve, topped with parmesan.

Not Your Grandmother's Beets

The beets I remember from my childhood were bright red and slimy, and they came in a jar. They always seemed to be alongside something good on a plate at my grandmother's house. I remember hating them...mostly because the icky juice ran all over the plate and seemed to taint the good stuff like roast turkey or beef.
Now that I'm all grown up, I've discovered a whole new world of beets. This root vegetable is available year-round, is inexpensive, and is high in folate, manganese, and potassium. Beets are most tender from June through October so it's a perfect time to give beets a try. Many people enjoy pickled beets, but I prefer roasting. The easiest way to roast beets is to clean them, wrap them in foil, and place them in a 400 degree oven about 45 minutes or until tender. After roasting in foil, the peel will slip right off and then you can slice the beets for a salad, or mix them with olive oil, balsamic vinegar, and a little goat cheese. The natural color adds so much to your plate...Your imagination is your only limit as to how to prepare and serve.
You can find hundreds of recipes on the internet for how to prepare beets. Here's a simple one for roasting. The chopped walnuts add a great crunch to the earthy flavor of the beets.

Preheat oven to 350 degrees. Peel and cube fresh beets (about 1 beet per serving). Place the beets and some chopped walnuts on a cookie sheet. Brush with olive oil. Season with salt and pepper. Roast about 45 minutes or until beets are fork tender. (After the first 12-15 minutes, remove the walnuts and set aside.) When beets are the consistency of baked carrots, they're ready. Toss with chopped walnuts and serve.

Trust me, these are not your grandmother's beets. In fact, you can't beat this root vegetable!

How to Know When a Pear is Ripe

One of the most common questions we get regarding fruit is "How can you tell if it's ripe?" With some fruits, you can tell by the color, but with pears that doesn't really work. Bartlett pears, for example, turn from green to yellow as they ripen. However, some varieties of pears turn from dark red to bright red....or other varieties like Anjou and Bosc change color very little. USA Pears has come up with a clever little tag line to help you determine ripeness: "Check the Neck." Since pears ripen from the inside out, it's best to check the narrowest part of the pear (the neck or stem end) to tell if it's ripe. Gently press your thumb against the neck and if it yields slightly, it's ripe and sweet. If you wait until the pear is soft around the middle, it may be overripe.
If you find the pears you've bought aren't quite ripe enough for your taste, put them in a bowl or paper bag and let them stand at room temperature for a day or so. Continue to "Check the Neck" until it yields slightly and you'll then find the pear is ready to eat. If your pears are at your preferred ripeness, you can then put them in the refrigerator to slow any further ripening.