Falling for Fruits and Veggies

September is a switch over to fall fruits and veggies. At Melissa’s, the "hot thing” in fruit are Kiwi Berries that have a short season that lasts for only about 4-6 weeks. Kiwi Berries, cousins of the Kiwi Fruit, are luscious berries with smooth skin, delicate seeds and are similar in size to the grape. They are high in nutritional value and make excellent snacks. You can eat Kiwi Berries whole or serve chopped in fruit salads, or use as cereal and pancake toppings.

Other fall favorites from Melissa’s include Pomegranates, Quince and Persimmons with organic sweet pumpkin persimmons, Fuyu persimmons, cinnamon persimmons, and the more common bright orange Japanese persimmon.

 

Also, there’s a new crop of Dutch Yellow Potatoes grown exclusively for Melissa’s partner in the Magic Valley region of Southern Idaho and home cooks will love the recipes from "DYP's The Perfect Everyday Potato Cookbook" and ideas for the best comfort food: the potato.

The book is a delicious collection of dishes that highlight their creamy texture and buttery flavor, demonstrating their versatility as an ingredient that pairs equally well with fish, fowl or meat entrees.

There are 154 recipes, grouped according to the four seasons of the year, incorporating the fresh harvests of the day to enhance, support and combine with the DYP.