A Passion For Produce Produce Pete

 The culinary world lost a true gem yesterday when Pete Napolitano died. Although he lived a good life , he will still be missed- namely by foodies around the world,

It's amazing how a green grocer from Bergenfield, New Jersey received such claim and media attention. Yet everyone fell in love with the gravelly voiced expert . He was born in the thriving New Jersey town of Bergenfield New Jersey in February of 1945. His family more or less always had a green grocer or fruit and veg stand. It was his mother,however that fornly planted the roots of the business when she sold watermelons that her husband, Pete's father found for he on a gas station property.It became a success and Napolitano Farms was born.They sold seasonal things, like fir trees at CHristmas, lilies at Easter and pumpkins for Halloween. Of course there were veggies and fruit, perfect for new young families moving in from the cities  and looking for a taste of farm fresh  The Napolitanos provided them with all that. They grew and Pete Senior became so successful he bought summer and winter homes.

Yet it was the son who became famous, taking over the business in the 1970's. By then there were a few farms left in busy and rapidly growing Bergenc county but none were really in the center of a town. People had to drive towards Montvale and Upper Saddle River to get a taste of freshly grown anything.Not so for the people for Bergenfield and the neighboring towns of Teaneck, Dumont and New Milford,Pete could also be seen at the Hunts; Point Market in the Bronx where he was a regular feature for many years.Local new station NBC New York took notice of this man and gave him a weekly spot on their Saturday morning news show. His advice was priceless even when he was on the Italian American network too (check out his videos for them on You Tube. There is info and recipes every home chef should have). He acquired a fan base that included Tina Fey of Saturday night and Thirty Rock Fame. She loved his advice too as did everyone.

It is tough to lose a person as valuable and loved as Produce Pete. Yet his advice will live on with every recipe and visit to the store. He was one of a kind.

Following The Dream

 Martin Luther King pushed for equality and that meant that all Americans are equal and should be treated equally.It isn;t happening these days and he would be disgusted at what is happening. Yet we can carry his own legacy. It can be easy from a culinary point of view.

There are very brave people in Minneapolis who are delivering much needed food and supplies to immigrants. Most of this last are innocent , with the only"crime" is wanting a good life for their families. This means better everything including food and clean water. If you can help these immigrant families with delivering the basics like milk and produce to them. (however if you feel its' becoming too dangerous. then talk with local authorities about what can be done.You may need an escort or a supporting group). Another - safer - option (although ICE will unfortunately show up anywhere they please) is your local soup kitchen. Soup kitchens and food pantries cannot turn away anyone in need. You can work there, where cooking, prepping serving or cleaning up. Donate food or money if you can. Also ask your local restaurants to help out too. They have leftover food that cost too much to throw out.

Of course there are people who have been in America for generations who also need help. If you know anyone who lives in a food dessert. These are areas where there are no grocery stores. Sometimes the nearest one is anywhere from five to ten or even further away. If you have time , then offer to drive then twice or three times a week. This also give you a chance to see if they 're eating healthy too. Gently suggest more fruits and veggies in their diets if they choose more meats and junk food. Cooking for them and inviting them to dinner a few times a months can also help. It makes them feel included as well as knowing they're loved .It may be way too early for Spring planting and even garden planning but you can start thinking about planting extra for those who need it. Add veggies you know will yield up a lot of bounty. Tomatoes, pepper and corn are good choices. As for fruit, strawberries and melons can profusely produce as well. If you have a fruit tree that beats fruit, make sure to save some for those who need it.

Martin Luther King believed that America can be a good country That only works if we all pitch in to make it better. We have to do it ,now more than ever.

Your Spring Must Have Arm and Hammer Fruit And Veggie Wash

This is the season when we start to see more fresh fruits and veggies in markets and stores. They may look fresh and just picked, but there may be everything from pesticides to dirt on them - not to mentions germs from squeezers and sniffers. Be extra safe with giving them a quick wash . Arm & Hammer has a new fruit and vegetable wash that will wash away all that bad stuff. Best of all it's all natural so it's safe for even kids to use.

 

This is a must have for any home chef. Every  household has some form of fresh fruits and veggies. We all want to eat healthy yet our produce can come with either traces of dirt, pesticides and even diseases. The Arm and Hammer wash rinses away these concerns. One of the best aspects of Arm and Hammer is that it's all natural. The ingredients are purified water, baking soda, salt and plant derived cleaning agents. You could concoct this at home but it may come out clumpy. It's best to let the experts make it.

The nozzle is easy to use. Just turn it to open. A fine drenching mist comes out and thoroughly cleans the fruits and vegetables. One spritz does it for an apple, a couple cleans a bowl of grape tomatoes. It's then just scrubbing for larger produce and a good rinse with tap water.

Use Arm and Hammer Fruit and Vegetable wash for your produce. This cleanser takes away any fears and concerns regarding dirt , pesticides and even diseases. It is a must have for any home chef with a kitchen full of produce.

How Green Is Your Kitchen

Earth Day is tomorrow and people all over the world will be evaluating what they can do to reduce their  carbon footprints. It's also time for home chefs to examine their kitchens and see if they need to make any "green" adjustments.

One of the most used resources in any kitchen is water. We need it to wash fruits and vegetables , along with our plates and utensils.It quenches our thirst  when we're thirsty and is often an ingredient in both savory and sweet recipes. Yet do we respect it? How many times do we just let it run as we seek the exact temperature? This is one of our worst habits. If you're hand washing dishes, use a small plastic basin like what you'd use for leftovers to wash the dishes. Then do a quick rinse to get the soap off. Don't let the water run. As for dealing with a parched throat, the best bet is put ice cubes in a glass before you fill it with tap water.  The ice will instantly chill it. and that way  you're not wasting water.As for cooking , get the exact measurements - not that you're throwing away any overage. washing fruits and vegetables are always a must however this also creates water waste. Use a large bowl for any kind of produce washing however scrimp on the water. Due to the pesticides used, you can't repurpose the water. It does have to be dumped down the drain.Another idea is using vinegar to clean skins and even rinds.Wipe down with a towel afterwards.

Paper and plastic are big components of a home kitchen. Our food comes in both. What to do with those boxes and containers afterwards? Any box should be put in the recycling paper bin or bags.This includes cereal and microwave foods boxes along with any cookie paper bags or pie boxes. Those paper bags from the grocery can be repurposed to hold the flattened boxes along with newspapers. Milk and ice cream cartons, made of wax coated paper do need to be thrown out with the regular trash. The plastics lids, however ,can be put into the plastics. As for plastics, whether they're bottles or cupcake holders, they all belong in the plastic recycling bins. You can repurpose  your water bottles by refilling them with tap water. Any straws can also be used for a second and even third time.. Just wash and dry them. What about those cracked plastic and glass containers? Do you just toss them or use them for a different purpose? Small ice cream bowls can hold dry snacks such as nuts pretzels or potato chips. The larger ones can be used as fruit bowls or even to hold rolls for dinner.The same principle goes for cracked glass , although this last does come with a caveat. If there are sharp edges, then you'll have to throw it out. A jagged edge can produce a nasty cut on the fingers.Just remember to toss the glass into the plastic bin. Many towns recycle the two together.

Is your kitchen as green as you want it? Use this Earth Day weekend to re-valuate your family's habits. Changing them may help save the planet in a small but very important way.

Hooked On Produce

This is the start of the summer harvest season.It's the perfect time to introduce the little ones to the joys of healthy eating while weaning the older ones off junk food and candy.Take advantage of these harvests to impress the importance of right choices.

Peaches are in abundance right now and they 're the perfect and versatile fruit for any little foodie. One is the perfect snack, perfect if it's cut into slices. (always make sure they're pitted.If you want, save the pits  to plant them -a good lesson on gardening) Since the weather is getting warmer, think popsicles. Chop them up in a food processor and then blend with orange or tangerine juice along with agave syrup. A quarter teaspoon of vanilla extract can be added for more flavor. Peaches can be turned into edible cups for yogurt sundaes. You could hollow them out for more space and mix the scooped out flesh with the yogurt. Add some chopped almonds or sunflower seeds for crunch.Another fruit that's out in full display these days is watermelon.Of course , kids love chomping down on a slice , enjoying a watermelon bath, one of the most joyous summer memories.Yet it can also be made into a cooling ade, perfect for a beach day or picnic.it's just pureeing the fruit in a blender You can strain out the fruit or add it in for a thicker drink. Add half a cup of cold water along with a teaspoon of agave syrup . Mix and chill.

Cherries and berries are also in season and these are the most versatile. Washington State cherries are big right now. They're great snacks on their own (although be careful with pits and stems. Be sure that they're pitted and destemmed before giving to kids). A bowl of fresh washed ones are a simple but tasty dessert.Dip them in dark chocolate and then roll in oats or grated coconut for a healthy but decadent snack. Add pitted chopped ones to salsa for a sweet and zesty tortilla dip. The ruby gems are also great baked in oat or bran muffins too.Make mini ones for hungry little mouths. Berries, both strawberries and blueberries are  ripe and ready to be used in a variety of fun dishes. Start with breakfast and a few in a bowl of Rice Krispies or plain corn flakes. Kids will appreciate the fresh, fruity taste and it weans them off of those sugar saturated kiddie ones.Make a salad pop with the addition of sliced strawberries or a vinaigrette made more exciting with a cup of crushed berries. Blueberries can also make for an interesting catsup. It's just cooking them with honey , lime juice, shallots and seasoning along with red wine vinegar. Kids will flip over putting this blue goo on burgers or dogs or just dipping tortilla or pita chips into a small bowlful.

Get the kids hooked on produce. They'll take on a new love while eating healthy.It's a step on the path to a lifetime of good and nutritious eating.

An Indiana Barbecue

The heartland has given us some amazing and rib sticking dishes. It comes as no surprise that one Midwestern state, Indiana, has created some hearty ones that combine the state's farm bounty married to the different indigenous and immigrant recipes.It is a tasty and varied cuisine.


The state is known for its' endless cornfields so it's no wonder that barbecues  feature platters of roasted ears with plenty of melted butter on the side. Hoosiers also like a bowl of grits or corn mush, a simple to make dish using only corn  meal and water. Honey and cream can be added for a breakfast or cheese can mixed in for a side  - or even an easy Sunday supper.Southern Indianians are influenced by Kentucky it's no wonder that they enjoy burgoo and barbecue. Burgoo, is a tasty stew . a take on Brunswick stew and it's loaded with chicken, beef, pork, and at times, squirrel(!)Lamb and/or veal is also  thrown in for extra flavor .It is also a mélange of veggies and beans with tomatoes, okra and carrots along with lima beans mixed in.Sometimes Worcester or steak sauce is used in the recipe for dash. Barbecue is also another Kentucky import, and there are several famed barbecue joints in the state's southernmost city , Evansville where there is even a barbecue festival in September. Many German immigrants settled through out the state in the 1800s and many  have grown up with spaetzles, sauerkrauts and various wursts and beers


The state is also known for its' relatively substantial Amish population. They contribute the dessert cream pie which is somewhat similar to the Kentuckian chess pie. These are rich  yet simple pies, that are made with whole cream, brown sugar and butterscotch. It's kind of a butterscotch  pudding kind of pie that has made its' way to a holiday and picnic tables alike. Indiana farm country is full of fruit trees such as the peach and it also figures prominently in desserts. Cobblers are big throughout the Hoosier State, and again they are simple and delicious.It's just a deep dish pie with a rich scratch  biscuit crust The peaches have to be fresh and just picked  for a more intensive flavor and fresh whipped cream has to be served with it. Farms also produce strawberries and rhubarb and there is also and always fresh strawberry pies and jams along with rhubarb pie too. Persimmon pie is another famed dessert, a blend of the exotic with the familiar. It's basically a cream pie with the addition of a cup of persimmon pulp added for color and zing.

Heartland cooking is always the best.It is rib sticking and hearty, tasty, full of the harvests from local family run farms. This is Indiana cuisine at its' best.

Preserving Your Produce

Hot weather is not kind to fresh produce. Weather can make even the crispest and freshest harvests go wilty and soggy. There are ways of preserving fruits and veg - and it can be very simple and tasty.

Most veggies like broccoli turn brown almost as soon as they're cut.It has to do with the way the mitochondria reacts to being severed (as mentioned in Wednesday's New York Times Dining section).  You can easily mist them and other vegetables such as tomatoes and peppers by placing  them between paper towels. Another way is a sort of pickling by using a simple oil and red wine vinegar dressing. This keeps the veggies crisp and flavorful. Some people swear by salt but that only brings out the moisture and prematurely ages the produce

Fruits should also be kept fresh otherwise mold spots occur.Try to keep them separate or even in brown paper bags. This last can help in the ripening process as well. Lemons and limes fare the best, while apples require a cool dark place - even a cellar is good . Another way of keeping fruit fresh and tasty is cutting it up and macerating  the pieces in a simple sugar sauce. Mix brown sugar or stevia together and pour over it .Add some lemon juice to preserve flavor and color. You can servealso this plain or with Cool Whip or vanilla ice cream.

Keeping produce fresh is a hard task during these hot days. It can be done though to ensure fresh and still tasty food. Don't let the hot days get you or your harvest down.

Farmer's Markets

There's nothing like fresh everything during htis time of year. There are some of us who live near farm areas where it's only a short drive to buy fresh produce and baked goods. For those less fortunate there are farmers markets. These are wonderful blessings that bring the bounty of the country to both urbanites and suburbanites.

Typically farmer's markets will sell all sorts of things. One of the biggest that I have seen is the one in Union Square in lower Manhattan. This is literally a cordoned off area around Union Square Park. You can get everything from upstate New York apples to Jersey fresh tomatoes. There are also stands that sell fresh nuts and freshly made peanut butter. There are also smaller stands that will sell organic potatoes , kale and spinach. Union Square offers a variety of homemade baked goods from cookies to pies to breads. These are much better than from what even the best city bakeries have to offer. Union Square also offers honey sold from Duchess and Orange County apiaries as well as freshly made granola and cereals.

Even suburban New Jersey (and I'm sure towns across the US ) will have farmer's markets. Here in the Garden State Mennonite farmers from Pennsylvania set up stands in our towns , selling everything from long golden ears of corn to freshly churned butter. These are amazing places and perfect for bringing farm fresh goodness to the table. If you want your family to eat healthy go to one. Some of the pricing can be a bit higher than the local supermarket though. I have discovered that the best buys are on the cakes , breads, jams and cookies.Take advantage of these prices.

Farmer's markets are wonderous places. Luckily for us the stay open until late fall and reopen iht early spring. They are worth visiting because you can have just off the stand produce right on your town's main street.

Attack Of The Killer Tomatoes

This is the season to enjoy fresh produce. Unfortunately it's all the season for said produce to spoil quickly and cause all sorts of trouble. How do you know when your tomatoes are safe? Or if your peaches won't send you to the hospital ER? Here are some tips for having safe vegetables and fruits.

First of all always keep your eyes and ears open. Your night time news and local papers will always have alerts when fruit or vegetable crops go bad. I learned about last year's spinach scare from a nightly news report. Also both forms of media will give you advice on how to buy and keep produce as well as what to do in case you do become sick. Secondly, always look over any fruit and vegetables you're intending to purchase. Bacteria grows rampantly and it could cause a entire box or bag to go rotten. Sometimes this can come from the produce itself not being up to par but most often it comes from where everything was first picked. A lot of commercial farms have less than ideal working conditions. There are no adequate washroom facilities for workers and sometimes fields are utilized instead. When you bring home any produce wash it well. A good thorough rinse under your kitchen tap will do the trick. Dry immediately with a paper towel.

Remember that some fruits are responsible in creating spoilage. Certain ones produce ethylene which is an odorless, colourless gas. It speeds ripening and can lead to early decay/ Some fruits, like bananas, should be kept away from any produce because they emit a good amount of ethylene. If you're still in doubt then check out this site for help: http://www.vegetariantimes.com/features/ft_eco_living/590/ It's one of the most thorough guides you can use for determining spoilage rates for fruits and veggies.

Don't turn this season's bounty into a scary meal. First of all be alert and wise as to what fruits and vegetables you buy and how to keep them. You 'll have a safe summer, eating good healthy produce

How To Make A Baby Foodie

You can turn your little mini me into the next Marcel Proust if you give them wonderful and healthy food memories. Everyone has good and bad childhood experiences with food. Why not take it a step further with your child and give only good memories - and in the meantime bring another foodie into this world.

The first step involves their first real food. There's a reason why the little one hates all those jars of processed fruits, vegetables and mystery meats. You can make your own and there are some wonderful websites such as www.wholesomebabyfoods.com that have tasty and nutritious recipes. You can introduce your baby to organic produce. Have him or her get used to the taste of "good" veggies such as spinach , broccoli and squash, putting then in the same category as treats or candy. As your child grows older, you can add butter, margarine or garlic to make the vegetables more palatable (as my Mom did with us. I was the only six year old who passionately loved spinach and I still do thanks to her). Also make fruits a part of their desserts and snacks. Yes, it's fun to eat cookies and candy after school, but it's also fun to dip sliced apples in caramel or spear banana and strawberry kabobs into chocolate sauce.

As your mini-mes evolve into teenagers, introduce them to different cuisines. Luckily this is easy today with the world becoming one big village. They'll probably have a wide range of friends all coming from different backgrounds. Invite them over and tell them to bring recipes.You can have a cooking party where everyone pitches in and helps. This not only livens up any get together and/or sleepover but widens your child's culinary experiences. It also turns teens into foodies who can walk into any restaurant and know everything about the cuisine.

Remember foodies are made, not born. They can be born into a family of gourmets but they won't automatically pick up the finer or more exciting points of dining. That's up to you. Teach them young about not only the value of food but the pleasure of it as well.