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We hear people around Barrington buzzing about the variety of delicious foods found at Heinen’s. Hot topics include the prepared foods, deli meats, wines, seafood and, above all else, their produce. It is simply unbeatable in the quality department, and the selection is what really has people talking. As with all of Heinen’s perishable departments, nothing in their produce arena goes overlooked. They dedicate hours each week to finding you the best produce worldwide, and are proud to help bring it fresh to your table.
In the midst of winter dreariness, there are some bright things shining in Heinen’s produce marketplace. There are bountiful everyday items like potatoes, peppers and green beans.
But they also offer a great selection of one-of-a kind specialties like pink lemons and exotic rambutans from Vietnam.
Working with companies like Melissa’s Produce, a distributor of exotic fruits and vegetables out of California, Heinen’s has access to premier produce selections truly from across the globe. And the company’s buyers source verify all their produce, personally visiting suppliers and ensuring that any produce coming into Heinen’s is of high quality and exceptional taste.
We met with Heinen’s produce manager in Barrington, Ken McKeel , to get an in-depth look at their various produce offerings and what’s to come in the near future as sunshine makes its way North and new early spring crops emerge.
Ken walked us through dozens of beautiful arrangements of fresh fruits, vegetables, herbs, roots and more, and told us……
It’s Tasty Tuesday time again at District 220 schools, and the ingredient of the month for February is grapefruit. Tasty Tuesday is a new healthy eating initiative in our elementary schools where students are served a sample of a fruit or vegetable on the first Tuesday of each month. Then, the same food item will be offered intermittently on the school lunch menu for remainder of the month.
Since the district also recommends we try to serve our kids the food of the month in our own homes, we have a family-friendly recipe for you try, starring the ingredient of the month. I couldn’t be more excited to share a few tips about serving grapefruit, which is my favorite fruit and affectionately known as “The Forbidden Fruit” by those, like me, who love it.
Others may just remember the grapefruit diet fad and perhaps only think of grapefruit as a cleanser for the fruit’s low glycemic index, which helps the body’s metabolism burn fat when digesting. It’s also a great provider of Vitamin C, fiber and lycopene and can help lower cholesterol. These are all good reasons to incorporate grapefruit into your diet. But how about because it tastes great? And I find it truly reliable in texture and flavor in all seasons.
I agree with District 220’s Tasty Tuesday program that we should all try to get our families to eat more grapefruit. Grapefruit has a reputation for being bitter, which happens if you get a bite with too much of the abundant pith, the part that surrounds and separates the segments. Here is a way to cut the fruit that eliminates the majority of the pith, and allows you to easily eat or carve out just the juicy pulp……
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