A happy and healthy holiday season…that is what Perrine’s Produce wishes for you! And what better way to get it than by observing “farm to table” practices. Everything about “farm to table” food fruits and vegetables is better than items that are not locally grown. First of all, local food is often much more nutritious than shipped foods. Shipped fruits …
You know that old saying, “You get more…with honey”? Well, ain’t that the truth! Honey is a natural alternative to sugar, one of the easiest ways to change your diet and will result in positive payoffs for years to come! We all hunger for a little sweetness from time to time, and honey is a great source! Raw honey is …
Cheese please! Perrine’s Produce is over-the-top when it comes to high quality produce at extraordinary prices, but did you know that Perrine’s Produce also carries a delectable assortment of award winning, blue ribbon cheeses? So come to Perrine’s Produce and just say, “Cheese!” Feeling fancy? Go imported with gruyere, blue cheese or feta. Maybe you are more traditional and prefer …
Organic produce was born, basically, out of consumer demand to ingest fresher and unprocessed foods. Organic produce is created through organic farming, and while standards can differ, for the most part, organic means this – no synthetic pesticides or chemical fertilizers are allowed. Organic farming also facilitates practices that foster the cycling of resources and promote ecological balance as well …
When you prepare your fruits and vegetable for jarring, the goal is to preserve as much as the taste, color and nutrients as possible. Canning may seem complicated, but it really isn’t. Here are some great tips for properly preparing your fruits and veggies for a long shelf life… First choose fresh fruits wisely from a reputable produce supplier such …
Jeff & Marie’s Seared Filets with Mustard Cream Sauce By: Marie m. Ingredients: 2 Filets 2 Tbls butter 3 Scallions – chopped to 1/4 in length 2 Tbls Cognac or Brandy 3/4 cup heavy cream 2 Tbls Dijon Mustard Directions: Salt and pepper filets Heat Skillet over medium high heat for two minutes Add butter to skillet Sear filets in …
Chad’s Juicy Filet Mignon By: Jenn M. Directions:Chad’s Filet Mignon: Coat 2 filets generously in salt and pepper. Finely chop up 3-4 cloves of fresh garlic. In a cast iron skillet, melt 3-4 tbsps butter. Place the chopped garlic in the skillet along with ½ tbsp dried thyme. Cook for about 1 minute. Place the seasoned filets in the hot …
Marci’s Pressure Cooker Rice By: Marci M. Directions: Using sauté mode, sauté chopped onions, peppers, mushrooms, vegetables in olive oil (use whatever you like in your rice)…add 1 cup of rinsed rice of your choice (I prefer basmati) and 1 cup of broth…put lid on your pressure cooker and cook 3 minutes…leave alone 10 minutes in pot for natural release…after …
Dallas’ Dump Rice By: Bruce C. Ingredients: 1 green pepper 1 red pepper 2 yellow onions 2 redskin potatoes 4 cloves of garlic 2 cans Rotel tomatoes 1 lb ground chuck 2 cups yellow rice 2 bay leaves All Ingredients are Diced Directions: Cook Rice Sauté all vegetables until soft and remove from pan Cook ground chuck and drain fat …
Elisa’s Filet Mignon Tips with Mushrooms By: Elisa H. Ingredients: Marinade (In a medium bowl) Most of these ingredients below can be found at our stores. Soy Sauce Crushed Fresh Garlic Balsamic Vinaigrette Herbs de Provence Fresh squeeze of 1/4 Lime Fresh Ground Pepper Dry Rosemary Dry Oregano Fresh Scallions Allow Filet Mignon to marinade in a bowl for 10 …
