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Stock up on your favorite Condiments before Memorial Day and make your BBQ unforgettable. Save 15% off until 5/22. *Exclusions/Terms apply. Use code TASTY15 ►
Stock up on your favorite Condiments before Memorial Day and make your BBQ unforgettable. Save 15% off until 5/22. *Exclusions/Terms apply. Use code TASTY15 ►

February's Freshest Finds

Image of Dutch Yellow® Potatoes
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. They are great when baked, roasted, mashed or sautéed. Try the trending smashed potatoes for a side everyone will love. Dutch Yellow® are also delicious in potato salads, too.

Image of Heirloom Tomatoes
Heirloom Tomatoes
Heirloom tomatoes have been growing and pleasing palates for centuries. The nostalgic name "heirloom" deliciously connects us to days long gone. Generally, an heirloom variety is one that has been passed on from generation to generation, can reproduce from seed and has a history of its very own. Recently, heirloom tomatoes have resurfaced in the produce aisles because of their good old-fashioned flavor. Heirloom tomatoes are colorful and often a little abnormally shaped. They are perfect in salads, dips and sauces. They are light and delicious so you can eat them at every meal.

Image of Pearl Onions
Pearl Onions
Versatile for use in sides, salads, sautés and casseroles, pearl onions are easy to prepare and enjoy in recipes. They can be enjoyed raw, pickled, creamed, grilled, roasted, boiled, or baked. Pearl Onions are members of the lily family. They are thought to have originated in Southern Europe. They are available in three colors: white, red and gold all year-around. Melissa’s offers them packaged several ways: clam shell, variety packs, bag. Pearl onions are a mild onion, about 1-inch in diameter. They have a 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 Boiler Onions
Boiler Onions
These small, but not so tiny onions, are perfect to add flavor to broths, casseroles, salads, soups, main dishes or barbecued on skewers. Melissa’s Boiler Onions are available in white, red, and gold. These versatile onions are a little bigger than a pearl onion and are about 1-1 ½ inch in diameter and impart a sweet, pungent flavor. They can be cooked as a side dish and are favored for use in pickling and stews. Boiler onions are available year-round. They are perfect for summer grilling and holiday dishes.

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 Ginger Root
Ginger Root
Ginger root is one of the most popular ingredients for flavoring foods and adding some extra zing. It is most commonly found in Asian and Indian cooking, but it is finding its way into more and more recipes every day because of its pungent aroma and tangy flavor. Ginger looks like branches growing and a whole root is referred to as a “hand” of ginger. It is usually grated or thinly sliced to be used in stir-fries, desserts, soups, casseroles and beverages.

Ginger root is packed with anti-oxidants that can help boost immune and prevent some diseases. Popular for using in tea, smoothies or juicing, ginger adds a robust flavor to anything it is used in. Our new Immunity Booster Kit contains both ginger and turmeric, which together, form a power-house boost.

It should be stored, unpeeled, in the refrigerator, tightly wrapped in plastic and used in a week or so. It can also be frozen for up to 2 months. Gently peel before using. An easy was to peel ginger is by using the back of a spoon and scaping the thin peel off. Once peeled, use immediately for freshest quality.

Image of Edamame
Also known as soybeans, this trendy legume is the perfect healthy snack. Popular for their great taste and health benefits, you will find these at sushi bars and many Japanese restaurants as appetizers and snacks. Melissa’s Edamame is fully cooked and ready-to-eat right out of the package. Add shelled edamame to your favorite salad or sauté for an added source of protein. They are also the perfect on-the-go snack for school or anytime!

Image of Chile Peppers
Chile Peppers
Chile peppers have been cultivated for more than 7,000 years, and were used extensively by the Incas and Aztecs. Today they are used by many ethnic groups in their daily cooking. There are several varieties of fresh chile peppers: yellow (or caribe), Pasilla (or poblano), red and green Fresno, Habanero, Jalapeño, Anaheim, and Serrano, to name a few. Chile peppers get their heat from ‘capsaicin’, oil that can burn your eyes and mouth. The hottest of these mentioned is the habanero chile, which is off the heat scale in comparison to the others.

A general rule of thumb is, the smaller the chile, the hotter the bite. Also, when preparing chiles, if you remove the seeds and ribs, the chile will be milder. We also suggest wearing gloves and use caution not to touch your eyes.

Melissa’s offers peppers fresh and dried. Dried peppers are convenient to keep on-hand for a last-minute recipe calling for some added heat!

Image of Jalapeño Relish Escabeche
Jalapeño Relish Escabeche
This new mixture of pickled jalapenos is the perfect condiment to add flavor and spice to burgers, dogs, omelets, salads or salsas. Made up of diced pickled peppers, carrots and onions, it is a convenient ready-to-eat relish. It can even be eaten like a dip. Add it to recipes or create new ones; It’s got a winning taste for anything you use it with.

Image of Cactus Leaves (Nopales)
Cactus Leaves (Nopales)
Cactus Leaves are actually a delicious side dish or ingredient for many recipes. Cactus leaves are the pads of the prickly pear cactus. They are also called nopales. They taste similar to asparagus or green beans. Cactus leaves are great in omelets or casseroles. They are also delicious sautéed and served as a side dish.

Cactus Leaves should be stored in the refrigerator and washed before use. Also, be careful of any pricks which can poke your skin. Melissa's offers seasonal cactus leaves that are already prepared. They are washed and diced them making them easy to use.

Melissa’s offers a new package of fresh sliced nopales; ready-to-use in recipes from omelets to casseroles or sides and salsas. Available year-round for last minute meals.

Image of Jicama
Jicama is sometimes called a ‘yam bean’, jicama looks like a turnip, but the taste is similar to a potato or water chestnut. It is a very versatile vegetable, from eating it raw in salads or with dips, to boiling and mashing like a regular potato.

Jicama is also a great substitute for water chestnuts, with the same juicy, crunchy flesh that stays firm when slightly cooked. Jicama must be peeled before using, and should be stored like potatoes in a cool, dry place. It should last several weeks when stored properly. At times, Melissa’s offers Jicama with a wax coating, to help it stay fresher.

Image of Tomatillos
Tomatillos are sometimes referred to as a Mexican husk tomato. Tomatillos are grown in California and a few other areas, along with Mexico. They are very popular for making green sauce or salsa. Tomatillos are actually a fruit, but like a regular tomato, are used like a vegetable. The best way to store tomatillos is with the husk on, in the refrigerator. They should keep for at least one week.

Tomatillos can be eaten raw, like a red tomato, but are most often used in fresh salsa.

Image of Peeled and Steamed Baby Red Beets
Peeled and Steamed Baby Red Beets
Melissa's Baby Red Beets are so convenient and easy to use. No more mess from boiling and peeling fresh beets. These no-hassle beets are vacuum sealed for extended shelf-life (a good 4 months!). Just slice or dice and add to your favorite recipe. They can be served hot or cold.
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