Meet the Pears

The Pear Family


Green Anjou
Refreshingly sweet and juicy with a hint of citrus. (in season September-July)


Bartlett
Quintessential pear flavor and aroma with abundant juice. (in season August-February)


Bosc
Crisp and woodsy with a honey sweetness. (in season September - May)


Concorde
Crunchy and earthy with a hint of vanilla. (in season September-January)


Seckel
Bite-sized, crunchy and ultra sweet. (in season September -March)


Red Anjou
Juicy and fresh with a sweet-tart finish. (in season September -June)


Red Bartlett
Juicy and aromatic with a supple sweetness. (in season August-February)


Comice
Sweet custard-like flavor and texture. (in season September-March)


Forelle
Crisp, tangy , and refreshingly sweet. (in season September- March)


Starkrimson
Aromatic , moist and sweet with a floral essence. (in season August- January)


How to know when pears are ripe


Check the Neck


Apply gentle thumb pressure near the neck, or stem end. If it yields slightly, it's ripe. Then you'll enjoy the full-flavored sweetness for which USA Pears are famous.


What about skin color?


You can't depend on color to tell when a pear is ripe. While Bartlett pears will turn from green to yellow as they ripen, Anjou, Red Anjou, Bosc, Comice, and other pear varieties show little change in color. That's why it's best to check the neck!


Ripening Tips


Place your unripe USA Pears in a fruit bowl and let stand at room temperature. Check the neck daily to determine when they are ready to eat. Refrigerate them to slow further ripening.


www.usapears.org

Carrots for you

One cup of chopped carrots is an excellent source of Vitamin A and Vitamin K. A source of fiber, vitamin C, and potassium.


Look for smooth, firm, and well-shaped carrots with an even color.
Avoid carrots that are crackled, shriveled, soft , or wilted.


California grown varieties, available year round, may be fresher and cost less than varieties shipped from other regions.


Store carrots in a plastic bag and refrigerate for up to two weeks. If you buy carrots with the green tops, break off the tops before refrigerating.


Snack on carrot sticks and light dressing.


Add shredded carrots to coleslaw for extra crunch, color and flavor.


Taken from www.cachampionsforchange.net

Cabbage is good for you!

Nutritional benefits of Cabbage
One cup of shredded green or red cabbage is an excellent source of Vitamin C, Vitamin K and vitamin A.

How to select a good cabbage:
Look for firm cabbage heads that feel heavy for their size. The leaves should be a green or red -purple color.

Avoid cabbage heads that have lots of loose outer leaves and heads with wilted, brown , or yellow leaves.

California grown varieties, available late winter to mid-spring, may be fresher and cost less than varieties shipped from other regions.

Store whole or cut cabbage in a plastic bag in the refrigerator for up to one week.

Serving Ideas:
Make "rainbow" coleslaw by using a mix of green and red cabbage.
Add shredded red cabbage to chicken salad for a colorful dish.

The versatile Spinach!

One cup of raw spinach is an excellent source of vitamin A, vitamin K, vitamin C and folate.

What to look for in a spinach?

Look for loose-leaf spinach with crisp, green leaves.

Avoid spinach with leaves that are limp, damaged , spotted, or browning. Also avoid spinach bags that are damaged or have expired use-by -dates

Peak Season

California grown varieties, available year round, may be fresher and cost less than varieties shipped from other regions.

Storing Spinach

Store washed and dried spinach loosely in an open bag in the refrigerator for up to four days.

Serving Ideas

Toss spinach with apples, dried cranberries, walnuts, and a light vinaigrette dressing for a refreshing salad.

Stir-fry spinach with brown rice, garlic, onion, and chopped red bell peppers for a colorful side dish

Taken from www.cachampionsforchange.net

Go Green this Summer with Lime and Mint Chiller

SUMMER is here! Its time to sit back, unwind, and make the most out of the warm sun by sipping a nice chilled drink made of lime and mint.  Aside from its sweet smell and citric flavor, a fresh lime and mint chiller remains unbeatable in keeping the body hydrated, energized, and fit during and after summer.

LIME AND MINT SUMMER CHILLER
Makes 4-5 glasses

Ingredients:
3 pieces of Lime
1/2 handful of fresh mint
4-5 cups of cube ice
2 tbsp of simple sugar

Direction:
In a blender, combine all ingredients; cover and process until blended.
Pour into glasses; serve immediately.

Chef Dindo Riforsado

Chef Drif has a long and distinguished career in the culinary arts industry.  He has worked in various upscale restaurants in Los Angeles such as La Defence Restaurant, Kado Japanese & Teppanyaki Restaurant; and Sushiko Kosher Japanese cuisine. He has mastered the art of culinary and has an extensive knowledge on a wide range of International cuisines. Currently, he is a Private Chef catering to private parties and events. 

Frozen Vegetables

Frozen vegetables can be not only a last minute dinner saver, but they can be an extremely frugal & nutritious option to fresh produce.  

When vegetables are in-season, buy them fresh and ripe. “Off-season,” frozen vegetables will give you a high concentration of nutrients. 

Selecting Frozen Vegetables

Choose packages marked with a USDA “U.S. Fancy” shield, which designates produce of the best size, shape and color; vegetables of this standard also tend to be more nutrient-rich than the lower grades “U.S. No. 1” or “U.S. No. 2.” 

Look for varieties without added seasonings, salt, fat, or sauces.

Avoid packages that are torn, thawed, water stained, or have expired use-by dates.

Peak Season Storage

Frozen vegetables are available year-round and make great substitutions for fresh varieties that are not in season.

Store vegetables in the freezer for up to eight months or until the use-by date. Once the package has been opened , tightly seal the remaining vegetables to avoid freezer burn.

Serving Ideas

Eat them soon after purchase: over many months, nutrients in frozen vegetables do inevitably degrade.  Steam or microwave rather than boil your produce to minimize the loss of water-soluble vitamins.

Stir-fry a bag of mixed frozen vegetables and serve with chicken and brown rice for a fast dinner.

Scramble eggs with your favorite frozen vegetables for an easy, tasty and healthy breakfast.

What is in it for you?

The freezing process locks in nutrients soon after harvest. As a result, frozen vegetables can be just as nutritious as fresh vegetables.

Taken from www.cachampionsforchange.net

SUMMER DESSERTS -- Strawberries with Otap and Whipped Cream

 Be creative, try serving strawberries as dessert. Here is another recipe that you can try. The kids will love this yummy dessert. 

MASCERATED STRAWBERRIES with OTAP and WHIPPED CREAM-- 

2 pints strawberries, hulled and quartered

4 tbsp muscavado sugar

2 tsbp calamansi concentrate

8-12 pcs otap

1 cup whipped cream

In a bowl, mix strawberries, sugar and calamansi concentrate.  Mascerate for 5 to 10 minutes until strawberry juices are drawn out.  Set aside.

WHIPPED CREAM

1 cup whipping cream

1 tbsp muscavado sugar

2 tsp vanilla extract

Whip with a balloon whisk until soft peaks are formed.  Chill.

On a plate, generously spoon prepared strawberries.  Place otap on top and dallop whipped cream.  Garnish with edible blossoms and orange zest (optional).

Cocoy Ventura, CEC

Present Executive Chef of Intramuros Restaurant  & Lounge in South San Francisco. The amiable and soft-spoken chef is no novice in the restaurant industry. A Certified Executive Chef by the American Culinary Federation since 2007, Chef Cocoy’s experiences include working with the Thomas Keller Group and with Francis Ford Coppola’s Rubicon Estate in Napa Valley. 

An Apple a Day Keeps the Doctor Away!

A medium apple is a source of fiber and Vitamin C. 

California grown varieties are available from late summer to early winter. They may be fresher and cost less than varieties shipped from other regions.

Apples can be stored at room temperature for about a week, but they will last up to six weeks if refrigerated. Do not refrigerate apples in closed bags. 

Shopper's Tips:
Look for apples that are firm and do not have soft spots.
Avoid apples with broken or bruised skin.


Some Serving Ideas:
Dip apple slices into pent butter for a quick snack
Mix apple chunks and raisins with your morning oatmeal.


Taken from : www.cacahmpionsforchange.net

Quench your thirst, try a HONEYDEW KIWI COOLER

Another fruit drinks that you can try this summer! Enjoy this refreshing drink!

HONEYDEW KIWI COOLERS

Makes 4-5 glasses

Ingredients:
3 cups cubed Honeydew
2 Kiwi fruit, peeled and cubed
2 tbsp simple sugar
1 cup ice cubes

How to make simple sugar:

• In a pan, combine water and sugar, should be sand consistency.
• In a medium fire, let it simmer for 5 minutes. Do not mix.
• When the sugar is completely dissolved and the mixture has a clear consistency, the syrup is already done.

Direction:

• In a blender, combine all ingredients; cover and process until blended.Pour into chilled glasses. Serve immediately.

Chef Dindo Riforsado

Chef Drif has a long and distinguished career in the culinary arts industry.  He has worked in various upscale restaurants in Los Angeles such as La Defence Restaurant, Kado Japanese & Teppanyaki Restaurant; and Sushiko Kosher Japanese cuisine. He has mastered the art of culinary and has an extensive knowledge on a wide range of International cuisines. Currently, he is a Private Chef catering to private parties and events. 

Refresh yourself with a Pineapple Orange Drink

This Summer, quench yourself with fresh fruit drinks! They not only refreshes you, but they are packed with vitamins and minerals that your body needs. Here is one drink that you can make for yourself! 

PINEAPPLE ORANGE DRINK

Makes 4-5 glasses

Ingredients

• 3 pieces of fresh orange
• 1/2  Fresh Pineapple, ripe
• 2 tbsp simple sugar
• 2 cups ice cubes

How to make simple sugar:
In a pan, combine water and sugar, should be sand consistency.

In a medium fire, let it simmer for 5 minutes. Do not mix.

When the sugar is completely dissolved and the mixture has a clear consistency, the syrup is already done.

Directions

1. Peel off the skin of the orange
2. In a blender, combine pineapple, peeled oranges, simple sugar and ice cubes. 
3. Cover and process until thick and slushy. Add water if you do not prefer a slushy drink.
4. Pour into glasses
5. Serve immediately.

   
   

   
   

   

   Chef Dindo Riforsado
   
   Chef Drif has a long and distinguished career in the culinary arts industry.  He has worked in various upscale restaurants in Los Angeles such as La Defence Restaurant, Kado Japanese & Teppanyaki Restaurant; and Sushiko Kosher Japanese cuisine. He has mastered the art of culinary and has an extensive knowledge on a wide range of International cuisines. Currently, he is a Private Chef catering to private parties and events. 

   
   

FRUITS & VEGGIES, your perfect summer companions!

During summer, people tend to focus more on their diet not only because they want a slimmer figure to flaunt during a beach outing; but also to keep them hydrated while having fun under the sun. 

Hydration is very important especially during summer because people tend to stay frequently outdoors, and sweat a lot this season than in any other time of year. To keep the body cool and refreshed, it is important to include different fruits and vegetables in one’s daily diet for these are not only known to be nutritious, but were also found to have large water content. 

While it is common knowledge that fruits and vegetables provide the necessary nutrients in the body, the presence of many multivitamin supplements in the market make people skip having fruits and vegetables in their daily diet. One may be 
surprised to find out, however, that there 
are still other vital and natural nutrients in fruits and vegetables that are not found in multivitamins that are commercially available in the market  today. 

Fruits and vegetables can help prevent chronic illnesses because it contains antioxidants, minerals, and phytochemicals that help balance the blood sugar and lower the cholesterol in the body. Thus, helping in the prevention of chronic diseases such as diabetes, heart disease, and cancer, among others.  

Frequent consumption of fruits and vegetables is ideal for the weight conscious individuals who do not want to deprive themselves of good flavor. Although some fruits may contain sugar, it does not make the body fat because it is a natural sugar, unlike those found in sweets and candies. It also contains fiber, which is good in flushing out the toxins of the body. Thus, making it a very important part of everyone’s diet. 

Celery helps lower blood pressure

Celery, with it's crunchy texture and distinct aroma, makes it a very popular addition to salads. Although Celery is available year round, you can enjoy its great taste and quality most during summer when it it in season.  This power veggie, along with Watermelon, is said to help lower blood pressure. 
So, before you ditch this veggie from your regular meal preparation, because you just don't like it, well , think again. 
The way to go now is to go all natural! Explore your supermarket's produce section and eat fruits and veggies daily.