August is National Peach Month, but how did this come to be? Back in 1982, the United States Congress and Ronald Reagan approved this as Proclamation 4947. According to the Atlanta Examiner, “Reagan called upon US citizens to ‘incorporate this nutritious fruit into their diets.’” In honor of this declaration and to encourage you to celebrate with and educate your patrons, Central is providing 10 peach related facts, tips, recipes and tools to get National Peach Month off to a great start.
1) FACT – Peaches are Nutritious
Peaches contain 3 grams of fiber* and no fat***. They are also a good source of vitamins A, B and C** and provide fewer than 70 calories*.
6) TIP – Ripening Tricks
Ripen the fruit by placing it in a brown paper bag for two to three days**. To
prevent peaches from ripening, place it in the refrigerator*** and to keep it from browning sprinkle the flesh with lemon or lime juice***.
10) FACT – World’s Largest Peach Items The World Largest Peach Cobbler was made in Georgia and measured 11 feet by 5 feet*. The World’s Largest (individual) Peach was grown in South Carolina and weighed 10,000 pounds*****.
With all of this information, we hope you’ll take advantage of this great fresh fruit and maybe even try out a new recipe or two. If you do try one of our recipes or if you have a recipe you’d like to share with our other readers, please leave a comment below.
As warm weather (and bathing suit season) approaches, many restaurant patrons are looking for lighter, healthier fare that is still tasty. We’ve found some great recipes using seasonal veggies that you may have used in the past and a few you may have never knew were edible to put some flare into your Spring and Summer menu.
Spicing Up the Seasonal Standbys:
Freshening up your menu for the season with salads is always a great idea. But what if your customers are a little sick of the average house and Caesar options? One suggestion from usfoodsight.com is to add a customized salad to your list. Customized salads are a great way to allow patrons to pick and choose their way to the ideal salad while cutting down on the mess of a salad bar. Simply list the different types of lettuce, veggies, proteins and other toppings and let the customer make a dish that perfectly suits their mood.
But what about those boring steamed vegetables as a side? Vegetables can become more exciting with some of the great recipes we’ve found below. We’ve also thrown in a handy guide on the best times to add/edit the vegetables on your menu and for those health conscious customers you’ll even be ready with the items nutritional benefits.
Food Fact: Zucchini is
actually a fruit.
Harvest Period: May through July
Health Benefits: Low in calories and high in zinc, magnesium, fiber
and Vitamin C. According to Veggication.com, it also has more potassium than bananas!
Buying Tip:A Better Bag of Groceries advises, “Sniff your asparagus while in the store. That’s right, sniff it. If it smells fishy, put it back. The tips should be nice and firm, not at all mushy.”
Harvest Period: Available all year, but best from Mid-April to Mid-June
Health Benefits: High in fiber, low in fat. Great source of Vitamins C, K, B6 and A and minerals like magnesium, selenium and zinc. Healthcorps.org also says it’s also helpful with lowering blood pressure.
While it’s not out of the ordinary to update the average vegetable to something a bit more stimulating, you may be looking for something a bit more intriguing to make your dishes and restaurant stand out. The good news is you may not have to look any further than a local field or even your own backyard. Two great items to liven fresh dishes with are buds from the Red Bud tree and Cattail Stalks.
Most people have seen both items millions of times, but never realized they were edible. The Hounds in the Kitchen blog recommends red buds, “Can be picked and eaten out of hand, tossed into salad, or baked into eggs or pancakes.” Their sweet, slightly tangy flavor is best found when buds are picked just before the petals open. Factoidz.com suggests that Cattail Stalks are great raw in salads, pickled or even steamed (for a taste like cabbage).
With these fresh takes on old favorites and new backyard ingredients up your sleeve, the warm spring and summer months can be healthy while being anything but boring for both restaurants and guests.
Do you have a favorite summer recipes or new edible item? Share them with us in the comments below!