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Asparagus in April!

When I see an abundance of vibrant green bundles of asparagus spears in our Produce Department, I know that spring is finally here! Asparagus is so fun and easy to prepare, and it’s packed with a wide array of nutrients, including potassium, fiber, folate, and vitamins C and A. With less than 4 calories per spear, there are lots of reasons to fill up on asparagus. Get in the springtime mood by watching Festival’s Dietitians

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Cauliflower Trendy?!

It’s every Dietitian’s dream come true. Cauliflower is one of the trendiest foods of 2015 and for lots of good reasons! It’s packed with nutrients like vitamins C and K, fiber, potassium and phytonutrients, which may help lower cholesterol and reduce cancer risk. Cauliflower is the new, nutrition-packed “white food”! See what Festival’s Dietitians have to share about this trendy veggie by watching the video below.

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Have you tried an alligator pear?

With skin like an alligator and shape like a pear, avocados are a super nutrient-dense fruit! (Yes, they are a fruit, not a vegetable.) They are sodium and cholesterol free and packed with heart healthy fats, vitamins, minerals, antioxidants and fiber. Check out the video below where my fellow Festival Dietitian, Stephanie, and I share all about avocados! And, just in case you miss something, I’ve got the highlights below on our beloved alligator pear.

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Cauliflower

cauliflower #festfoodsCauliflower is trendy and in season! Who has heard about making cauliflower into a steak, pizza crust, or mashed? I must say each and every recipe I tried in this blog is amazing! I have to credit my daughter Nicole for turning me into a vegetable steak fan. Nicole is 27 years old and she is into her garden and cooking like an old pro. She

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Fall Has Fallen!

With summer in our rear view mirror our produce departments have turned their attention to fall and our fall items.

We are busy preparing for our 18th Annual Pumpkin Blowout; this is my favorite event and also my favorite day of the year because I get to spend the day outside working and interacting with all our guests. Some years it is cold and rainy and other years I come home with a sunburn but

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Spring has sprung for our local produce!

springFinally!

This spring got off to a late start and couldn’t decide whether or not it wanted to stay but our local growers are finally able to get into their fields. The weather has been tough to take for a number of reasons and it put our local growers behind on getting their crops planted.

Because of this crazy weather we can expect the local

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Produce Weather Alert!

Many of you have probably seen the video from Los Angeles of people complaining about the “deep freeze” and most of us laughed that they are wearing arctic clothing when the temps dropped to 50. While we hardy folks in Wisconsin can handle the cold, many areas of the country have never experienced the frigid weather they have been hit with.

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I Yam What I Yam… Or Yam I??

Confused? Well, you aren’t alone because this time of year there is always some confusion in the produce department! Do you want a yam or a sweet potato for your holiday dinner? At Festival, we actually don’t sell any true yams. The orange fleshed root vegetable that most people in the US call a yam is really a variety of sweet potato and technically not a yam at all. In fact, most of you have

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Apple News (and it’s not about the iPhone!)

It’s apple season in Wisconsin and we are finding that the apple crop has also been impacted by our warm, early spring and dry conditions. The trees blossomed early and when frost hit in April it destroyed the blooms. We purchase apples from around the country and while some areas are doing fine; states like New York, Michigan and some of

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Locally Grown Wisconsin Produce

I am excited to let everyone know that locally grown Wisconsin produce is right around the corner. One of our valued local growers is Vallei Farms.

Vallei Farms was established in Coleman, WI in 1992 by Gary and Val Jashinsky and their four children, Brent, Chris, Leigh, and Gary. The farm started very small with the family growing cucumbers that were handpicked for local canning factories. The small hobby grew into a larger farm that

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