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Power to the Pickle People
Tuesday September 27th 2011, 7:40 pm
Filed under: Grocery

Perhaps you’ve been to one of the New York farmer’s markets and have already tried award-winning Rick’s Picks.  If you haven’t, now is your chance to embrace your love for pickles because we’ve got some of Rick’s Picks favorites on our shelves.  You’re sure to find one to suit your pickle style with tastes from sweet to savory to spicy:

Phat Beets:  Aromatic spices accent the sweet-tart flavor of these fresh pickled beet slices and have won over even stubborn beet skeptics. Pickled in rosemary, ginger and lemon, they’re perfect with fresh goat cheese on a cracker or in a salad, and an excellent source of fiber, iron and vitamin B.  

Windy City Wasabeans: One of the most popular varieties in the product line. The great wasabi flavor is transformed into a subtle smokiness in these addictive crispy, pickled green beans. They’re irresistible as a healthy snack or hors d’oeuvre – a great alternative to potato chips! Use the brine to marinate chicken or tofu, or add it to a stir-fry. Windy City Wasabeans have twice won Best in Show at the Rosendale International Pickle Festival.

People’s Pickle:  What’s up with The People’s Pickle? Simply put, the people have spoken! For years, folks have wondered when Rick’s Picks, which is based on the Lower East Side of New York, would come up with a pickle that evoked the mouth-watering spirit and classic flavor of New York deli pickles. The People’s Pickle is a chunky, garlicky slice with hints of coriander and dill. Just try to have only one! Even better, The People’s Pickle is all-natural and LOW SODIUM.

Classic Sours: We all puckered up to simple, classic flavor of deli spears as kids. Now we can revisit delicious past with these crunchy, all-natural pickles… minus gunk of artificial ingredients.

Kool Gherks: Kool Gherks are an aromatic take on the traditional whole dill pickle. Crunch them whole or slice them up thin and serve with cheeses, charcuterie, even on bread and butter. We use a lot less salt than most picklers, so the brine is great for sipping, and a wonderful aid to digestion. Kool Gherks were prizewinners at the Rosendale International Pickle Festival.

Mean Beans:  A spicy take on what Rick’s Mom in Vermont calls dilly beans. This version comes with extra heat. These prize-winning crispy beans are pickled with cayenne and fresh dill and have an unusually fresh flavor. They make a great hors d’oeuvre wrapped up in salami. Garnish your Bloody Mary with Mean Beans and add the brine for an extra-potent kick. Use the leftover brine to pickle sliced carrots!

Hotties:  Hotties are crinkle-cut spicy pickle chips with bold flavor notes of dried habanero and sriracha. Heat lovers are discovering that Hotties are an irresistible snack, and healthy eaters appreciate that Hotties are low sodium, gluten-free and contain no fat or cholesterol.

Smokra: Spanish smoked paprika gives our okra a deep, zesty flavor. With its vibrant taste and firm texture, Smokra is a knockout healthy snack and a great addition to an appetizer plate. Wrap Smokra in ham and halve it diagonally for a tasty treat, and use the brine for marinating brisket, tofu or pork! Smokra was featured in Oprah magazine in a Cubano sandwich.

Information from www.rickspicksnyc.com

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Taste Michigan: Shrimp?
Sunday September 25th 2011, 9:14 pm
Filed under: Meat & Seafood

No, it’s not a typo.  Michigan does have shrimp.  Russ Allen, Michigan’s world-class “shrimpman”, is a Lansing area native.  After graduating from the School of Natural Resources at UofM with a degree in fisheries management in the late 70s, he guided sea turtle viewing trips in the Galapagos Islands.  When coastal Ecuadorans began to successfully farm shrimp on a large scale, Russ was hired to help develop the world’s first large shrimp farming models.  Russ then developed shrimp farms in Ecuador, Belize, and Mexico for the next twenty years and became a world renowned expert in shrimp culture.  When he moved back to MI in the mid-90s, he began to experiment with growing shrimp near East Lansing, where naturally saline water is abundant.  Michigan Shrimp Farms (MSF) was born. 

 

The system Russ has developed over the past 20 years is a bio-secure, environmentally safe, and climate-controlled process that requires zero use of antibiotics and chemicals producing naturally healthy shrimp. Inspectors from the World Wildlife Foundation’s sustainable seafood program visited Russ’ operation in 2008 and determined it to be “the most sustainable aquaculture model in the world”.  

In short, MSF shrimp are:

  • Sweet and delicious
  • Clean, healthy, and chemical-free
  • Raised using environmentally sound practices
  • Locally grown in Michigan
  • So, next time you’re in Plum Market we encourage you to stop by the seafood counter and ask a Team Member about taking home some fresh Michigan shrimp—it’s definitely worth a try!



    Dirty Girl Tomatoes
    Thursday September 01st 2011, 5:00 am
    Filed under: Produce

    Introducing: the tastiest tomato you will ever eat.  Dirty Girl Dry-Farmed Tomatoes are grown sustainably using only rainwater from the torrential rains that saturate the soil in Northern California during the winter. The plants are deprived of water after they reach maturity. This lack of water stresses the plant forcing the roots deep into the soil in search of water and focuses its efforts on producing fruit. The result is a smaller tomato and lower yield, but the tomatoes have a tremendous flavor and texture. Dirty Girl Dry-Farmed Tomatoes are sought out by the finest restaurants and sold at a few grocery stores and farmers markets around the bay area of California. Available for a limited time from Dirty Girl Produce and only at Plum Market.  Be sure to try them for yourself, we’re confident you’ll agree.