WinCo Produce: Quality, selection and value; straight from the orchard & farm to your store.
Did you know?…
The teams at our Distribution Centers go through a ripening process each & every time avocados arrive, to make sure they’re ripe & ready for you to enjoy? Below are a few of the steps they go through before arriving at your employee owned store:
- Fruit arrives at the DC, and is inspected for condition and ripeness (oil content and pressure).
- Avocados are placed in our 55 degree rooms to continue the ripening process.
- Individual fruits are inspected twice daily to evaluate progress.
- Once the fruit is ready, it is placed in a refrigerated cooler to slow down the process & ready to be delivered to your store.
- TIP: After you get home, if you want to slow down or stop the ripening process – avocados can be refrigerated for several days.
- 7 bacon strips, diced
- 1 pound fresh asparagus, trimmed
- 1/3 cup vinegar
- 1 tablespoon sugar
- 1/2 teaspoon ground mustard
- 1/4 teaspoon pepper
- 4 cups torn salad greens
- 1/2 cup sliced almonds
- 2 hard-cooked eggs, sliced
- In a skillet, cook bacon until crisp; remove with a slotted spoon to paper towel. Drain, reserving 2-3 tablespoons drippings.
- Cut asparagus into 1-1/2-in. pieces; saute in drippings until crisp-tender. Add vinegar, sugar, mustard, pepper and bacon. Cook and stir for 1-2 minutes.
- In a large bowl, combine the salad greens and almonds. Add the asparagus mixture and toss gently. Top with eggs. Serve immediately.
Looking for a new recipe for all that fresh asparagus? Try this Hot Bacon Asparagus Salad from FabuLESSly Frugal!
- To ripen quickly, place bananas inside a paper bag, folding/wrapping the end so bag is closed.
- Use your nose to find the best cantaloupe. Ripe cantaloupe will smell very sweet and will be your best pick.
- Choose oranges that are firm and heavy for their size. The juiciest, sweetest oranges will have a sweet, clean fragrance.
- To find the best watermelons, tap it with a flat, open hand. A deep and thick sound will give you the best chances at finding a ripe and sweet melon.
- Choose cucumbers that have a good green color and are firm throughout. Good cucumbers usually have small bumps on the surface.
- Boil them: In a large pot of boiling water, add the artichokes whole. Make sure you have enough room to spin them around and position them to get them under the water as much as possible. Boil them for 15 to 20 minutes, just long enough that you can easily stick a fork down the end of the stalk.
- The white part on the base of each leave is edible. Now don’t go biting this part off. Simply dip in butter, or even by its self, and slide it over your lower teeth and scrape what comes off with your teeth.
For more details, visit A Thrifty Mom
In Season, Spring 2016
- Sweet Corn
- Tommy Atkin Mangoes
- Fresh Greens: Kale, Collard, Chard, Mustard
- Arriving Soon: Cherries, Peaches, Nectarines, Apricots