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New to Straub’s Produce Department: Lollipops Kale Sprouts are now available at all four locations! A necessary ingredient for the discriminating chef – these versatile & healthy sprouts will be around for a long time. Plus, you can’t get them anywhere else in North America right now! We think they’re great, and we think you will agree.

Both Kale and Brussels Sprouts are from the same species (brassica oleracea) and are part of the same family called Brassicas or Crucifers. Kale and sprouts are classed as superfoods because they are great sources of dietary fiber and B vitamins, as well as being high in iron and folate—a nutrient highly recommended for pregnant women.

The Kale Sprout is a mix between Kale & Brussels Sprouts, and is even more supercharged than its cousins. Just 4 oz of Kale Sprouts contain:

• double the amount of vitamin B6, which helps us use and store energy from the food we eat
• twice the amount of vitamin C
• a generous double dose of immunity-boosting vitamin E, which will fight toxins as a powerful antioxidant

See how you can use Kale Sprout Lollipops with these great recipes:

Steamed Kale Sprouts

Ingredients:

• 8 ounces Lollipops Kale Sprouts
• 1 Tbsp Butter, melted
• Salt & Pepper to taste

Preparation:

Wash the Lollipops thoroughly and drain. Steam Lollipops for 5-6 minutes. Once cooked place them in a serving bowl, add butter, and season to taste. Serve as an entrée, or as a side dish paired with roasted chicken breast and yukon gold potatoes.

Festive Kale Sprouts with Chestnuts, Pancetta and Truffle Oil

Ingredients:

• 8 oz Lollipops Kale Sprouts
• 4 oz chestnuts, roughly ground
• 1 shallot, minced
• 4 oz pancetta, diced (or bacon will also work)
• 1 Tbsp butter
• truffle oil

Preparation:

Sizzle pancetta in a non-stick pan until it becomes light brown, add the shallots and sauté to soften. Add chestnuts to the pan to warm through. Blanch Lollipops in lightly salted water for 4-5 minutes. Drain well and add to the pan with the chestnuts and pancetta. Toss together and season with some freshly ground pepper. Serve drizzled with some Truffle oil and finish with freshly toasted breadcrumbs!

Tuscan Sprouts with Tortellini & Pancetta Butter

Ingredients:

• 8 oz Lollipops Kale Sprouts
• 1 pound tortellini
• 4 oz pancetta, diced (bacon as a substitute)
• 1 garlic clove, minced
• 1 Tbsp extra virgin olive oil
• 1 Tbsp butter
• lemon for juicing
• Grana Padano cheese (or parmesan)

Preparation:

1. Bring a pan of lightly salted water to boil. Heat olive oil in a frying pan and add the bacon. Fry gently until the pancetta starts to crisp. Blanch the Lollipops for 3-4 minutes. Remove from the water with a spoon and keep warm. Add pasta to water and simmer for 2-3 minutes before draining.
2. Add garlic and butter to the bacon and sizzle until the butter begins to brown. Add Lollipops and the pasta and coat well with the garlic-pancetta-butter. Finish with a squeeze of lemon juice and finish with shaved Grana Padano.

Asian Stir Fry Kale Sprouts

Ingredients:

• 1 pound Lollipops Kale Sprouts
• 4 tbsp Canola or Safflower oil
• 1 clove garlic, minced
• 1” chunk ginger root, minced
• 1 chili pepper, minced
• 4 oz sweet onion, cut into wedges
• soy sauce to taste
• toasted sesame seeds (to finish)

Preparation:

Steam Lollipops Kale Sprouts for approx 3-4 minutes. Heat oil and stir fry the garlic, ginger, pepper and onion together. Add cooked Lollipops and stir fry on  high heat for a few seconds. Season with soy sauce and black bean stir fry sauce. Finish with toasted sesame seeds.

Pot Roast with Fingerling Potatoes

Serves 4-6        

What you’ll need:

• 3 lbs Kobe beef arm or shoulder roast
• 1 yellow onion—roughly chopped
• 4 cloves garlic—peeled
• 1 cup red wine
• 3 cups beef broth
• 2 Tbsp tomato paste
• In an herb sachet:
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • 4 sprigs fresh thyme
• 14 oz assorted fingerling potatoes—split in half length-wise
• 6 oz baby carrots
• 10 oz parsnips—peeled & cut on a bias

How to prepare the pot roast:

1. Preheat oven to 325⁰F.
2. Liberally season the beef with salt & pepper.
3. Heat a braising pan over high heat & add oil. Place the beef roast in the pan, browning the meat on both sides (approx. 4-5 minutes per side). Remove the roast and set it aside.
4. Add chopped onion and garlic to the hot pan. Sauté until the onions start to brown.
5. Deglaze the pan with the red wine and allow it to reduce until almost dry.
6. Add beef broth & tomato paste, bringing the sauce to a boil.
7. Add the reserved beef roast & the sachet of herbs.
8. Cover with a tightly fitted lid & bake at 325⁰F for approx. 2 ½ hours or until tender.*
   *Check the meat by slicing off a piece. Thickness of the cut may cause baking times to vary.
9. Add potatoes, carrots & parsnips. Bake for an additional 25 minutes.
10. Remove from the oven & serve.

Are you tired of the same old cantaloupes and honeydews? For melon lovers looking for something a little different, a canary melon may be just the thing. It is a large and brightly colored oval-shaped melon that is often slightly larger than cantaloupes or honeydew melons. This variety is grown by Itaueira farms in Northeastern Brazil with a growing season starting in November and continuing through the winter months. The melon is characterized by a bright yellow outer skin. The interior is usually a green that is slightly paler than honeydew, and in some cases, it may appear to be almost white with just a hint of green. With a light, pleasing aroma, the canary is very juicy and has a tendency to enhance the taste of other fruits when mixed into fruit salads.

Since 1983, Itaueira Farms has been focused on growing top-quality fruits. The company, which is owned and operated by the Carlos Prado and his family, sells melons year round in Brazil and exports product to the United States, Canada, the Netherlands, Italy, Spain and the United Kingdom. Along with earning consumer confidence in the flavor and quality of its melons, Itaueira also strives to earn the trust of its customers with regard to food safety, according to Rodrigo Lima of Crown International USA LLC, which markets the melons in the United States for Itaueira Farms. Mr. Lima says that “REI” canary melons have traceability on the box level and will soon have traceability on the item level: “We have been experimenting with stickering each piece of fruit with bar codes that are fully traceable, and we have seen great success with that in Brazil. We plan to begin testing that here in the U.S.”

What to look for in Canary Melons

When choosing a good quality canary melon, consumers should make sure the body of the melon is firm. The presence of any soft spots along the body is an indication that the melon has passed its prime, but it should be slightly soft around the stem area. If the stem area is still firm, then the melon is not yet ripe enough to be eaten.

Along with the general firmness of the melon, shoppers should play close attention to the color of the rind or skin. A ripe canary melon will be bright yellow with few or no blemishes. Shoppers must be sure to check closely for hints of green on the skin, which will indicate that the melon was picked early and will need to ripen before it will be ready to eat. The sweet flavor will not be fully developed until the ripening is complete, so there is no point in choosing a green melon if it will be chilled and served the same day.

Foodie Facts & Tips

• As with most melons, the canary melon is packed with vitamins including A & C—a sweet snack that’s actually good for you!
• Each box displays a Field harvest code number, which can be traced to the origin of each melon crop.
• Try wrapping canary melons with salty prosciutto for a complementary flavor duo.