Sickles Market Produce

Locally grown wintertime produce can lack variety, which may be one reason why people often eat less than recommended amounts this time of year!

Fortunately, there are many fruits and vegetables available from tropical areas.  We now stock Florida grown strawberries.  From South America, we have red cherries, apricots, nectarines, peaches and plums.   We also have many fruits from Puerto Rico.  Oranges and citrus fruits of many varieties are available.

The winter is a great time to learn to cook and develop one's culinary skills.  Adding vegetables to soups and casseroles in wintertime is an easy way to meet your nutritional needs and vary the taste of your dishes. Put chopped carrots and celery in canned soup or make a fresh pot!

For more wintertime recipes, see our recipe archive and read our gourmet newsletter.

Leeks, like those appearing above, offer a subtle flavor to soups, stews, and gravies.  Leeks are related to garlic and onions, and are part of the Allium family.  We have both domestic and imported leeks at Sickles Market. 

 

 

 

Veggies | Fruit | Nuts

Mrs. Sickles'
Butternut Apple Soup

1 small squash
3 tart green apples (medium) we used Crispin
1 medium onion
1/4 tsp. rosemary
1/4 tsp. marjoram
3 10.5 oz cans Campbell's chicken Broth
4 slices white bread
1 tsp. salt
1/4 tsp pepper
1/4 cup heavy cream (optional)

Cut squash in half and seed. Peel, core and coarsely chop apples. Peel onion - chop coarsely. Combine all these ingredients with rosemary, marjoram, broth, water, bread, salt and pepper to taste in heavy saucepan. Bring to boil. Simmer uncovered for 45 minutes. Scoop out squash, return pulp to soup. Puree soup in blender until smooth (small amounts at a time). Return to saucepan, bring to boil, reduce heat. Just before serving, add heavy cream and sprinkle with parsley.

We used a food mill in place of blender, so you don't need to peel or fuss with squash.