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Celebrating Fall’s Harvest

Image of Hatch Peppers
Hatch Peppers
Hatch Peppers are fresh chiles that get their name from the Hatch Valley of New Mexico. Hatch, New Mexico has been growing these chiles for many years and they have been popular with the locals for a long time. They have a delicious, unique flavor making them appealing for homemade dishes like chile rellenos and tamales. They grow well in this area because the valley where they are grown has intense sunlight during the day, and cool evenings, which creates a unique chile with an amazing flavor when roasted.

Hatch peppers should be kept in the crisper section of the refrigerator and used as soon as possible after purchase. Most Hatch pepper lovers buy them by the case, roast and peel them, then freeze them for up to a year! Hatch peppers are available only in August and September, so when you see them, buy them!

Melissa’s has a full line of Hatch Pepper items. Check them out here.

Don’t miss our Hatch Pepper Cookbook, too. Filled with over 100 recipes to get the most out of your Hatch peppers!

Image of Jalapeno Peppers
Fresh Peppers
Fresh peppers have been cultivated for over 7,000 years, used extensively by the Incas and the Aztecs. Today, they are used by many ethnic groups in their daily cooking preparations. There are many varieties of fresh peppers: Yellow (or Caribe), Pasilla (or Poblano), Fresno (red and green), Habanero (assorted colors), Jalapeno, Anaheim (red and green), and Serrano, to name a few. Fresh peppers get their heat from capsaicin, an oil that can burn your eyes and mouth. The hottest of these mentioned is the habanero pepper, which is off the heat scale in comparison to the others. Generally, the smaller the pepper, the hotter the bite. Also, when preparing peppers, if you remove the seeds and pith, the pepper will be milder. We also suggest wearing gloves and using caution not to touch your eyes.

Image of Murasaki Sweet Potatoes
Murasaki Sweet Potatoes
Japanese sweet potatoes have a reddish-purple outer skin with a pure white interior. They have a sweeter, nuttier flavor and cook up a little dryer than the familiar orange sweet potato. Enjoy them baked, in casseroles or as fries.

Image of Elephant Garlic
Elephant Garlic
These jumbo bulbs contain several mild garlic-flavored cloves. Use them to add flavor to Italian dishes, egg dishes, sauces, sides and more. They are less pungent and don’t leave a strong after-taste like regular garlic—generally available all-year round.

Image of Seasonal Potatoes
Seasonal Potatoes
Melissa's Seasonal Potatoes are a mix of red, white and purple baby (or creamer) potatoes. These thin-skinned potatoes are mostly round with distinct colored skins. They can be cooked in just about any way imaginable. They are great for summer grilling or salads. They have a light, subtle flavor and a creamy texture. To preserve their nutrients, leave the skins on and scrub them gently in water before using. These potatoes are available year-round.

Seasonal potatoes are hand-selected for excellent quality. Look for firm, well-shaped and fairly smooth potatoes. Store in a cool, well-ventilated area rather than in the refrigerator. Potatoes are low-fat (about 20 calories per ounce) and have no cholesterol or sodium. Potatoes are a good source of vitamin C and fiber.

Image of Baby Dutch Yellow® Potatoes
Baby Dutch Yellow® Potatoes
Grown year-round in nutrient-rich volcanic soils where the days are warm and the nights are cool, Melissa’s Baby Dutch Yellow® Potatoes are produced under ideal conditions to create an irresistibly sweet potato. Our Baby Dutch Yellow® has a distinct yellow flesh with a subtle flavor and a creamy texture. These are one of the best tasting potatoes on the market today. They are naturally sweet and taste like they are already buttered. Baby Dutch Yellow® Potatoes are an excellent source of fiber and potassium and are low in calories. They are great when baked, roasted, mashed or sautéed. They are delicious in potato salad, too.

Image of Boiler Onions
Boiler Onions
Melissa's boiler onions are harvested when their inner flesh is juicy and covered with a dry, papery skin. Melissa’s Boiler Onions are available in white, red and gold. These versatile onions are about the size of a golf ball and impart a sweet, pungent flavor. They can be cooked as a side dish and are favored for pickling and stews. Boiler onions are available year-round. They are perfect for summer grilling and holiday dishes. Delicious in salads, soups, main dishes or barbecued on skewers.

Melissa’s Boiler Onions should be firm with dry, papery skins. Store whole dry onions in a cool, dry place with good air circulation for up to two months. Once cut, tightly wrap any unused onion in plastic, refrigerate, and use within a few days.

Image of Pearl Onions
Pearl Onions
Pearl Onions are members of the lily family. They are thought to have originated in Southern Europe. Pearl Onions are available in three colors: white, red and gold. They are available all year and Melissa’s offers them packaged several ways. Pearl onions are a mild onion, about 1 inch in diameter. They have papery skin and look like a miniature regular onion. Pearl Onions are very popular around the holidays. They are generally used in vegetable sautés, casseroles or creamed in a side dish. Pearl onions are great on skewers or in sauces, too.

To peel pearl onions, blanch them in boiling water and then plunge them into cold water. Cut off the root end, and squeeze the onion out of the skin. It is very simple and easy for such a delicious treat. Pearls should be stored in a cool, dry place, just as you would a large onion. They are very low-calorie, and very low-sodium with some iron and vitamin C.

Image of Organic Ginger Root
Organic Ginger Root
Ginger is one of the most versatile roots. It is very popular for juicing and is a main flavoring ingredient for stir fries, sauces and many recipes if you want to add an Asian flair. Ginger root is generally peeled before using; an easy way to peel ginger is by using the edge of a spoon and gently scraping the skin off. Ginger can also be frozen for later use.

Image of Organic Pressed Tofu
Organic Pressed Tofu
Tofu, also known as bean curd, is made from soy milk. Tofu originated in China and is a vegetarian protein eaten in many ways. Tofu can be eaten straight out of the package (silken tofu can be blended into dips, dressings or sauces.) It can be stir-fried, sautéed, air fried or grilled. Try it in salads, casseroles or stir-fry dishes.

Tofu is also a great addition to blended foods like dressings, egg salads, and sauces to add thickness and some hidden nutrition.
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