Why not ask the Chef? Fill out the information below to submit your culinary question to Go South! chef Nicole Young. Nicole will do her best to answer all questions and respond to you personally but check back regularly for updated tips and info about your favourite produce items.
A: Go South! is a program that represents 23 fresh commodities from 15 soil-rich southeastern U.S. states and the Commonwealth of Puerto Rico. Go South! teaches Ontario and Quebec consumers new ways to enjoy the variety of fruits and vegetables available from the sunny South when those commodities are not readily available locally.
Q: I have a hard time eating 5 to 10 fruits and vegetables each day. How can I increase my intake?
A: Canada’s Food Guide recommends consuming between 5 and 10 servings of fruit and vegetables every day. This can be discouraging when you don’t understand what a serving actually is and how easy it is to reach the suggested targets. A serving size for an adult can be as simple as a 1/2 cup juice; 1/4 cup dried fruit; 1-cup salad; 1 medium-sized fruit or veggie; or 1/2 cup raw, cooked, frozen or canned fruit or vegetables. A serving size for children is less than that indicated for adults. Typically a toddler serving size is about a quarter of an adult serving (i.e. a couple of strawberries). Another way to determine serving sizes for kids (until the age of six) is one serving is roughly equal to one tablespoon per year of age. For children aged 6 and up, a serving size is about equal to what an adult would consume.
Q: What are the best fruit and vegetables to purchase in the winter months?
A: Just because our local produce is not readily available all year long doesn't mean you can't get a wide variety of fruit and vegetables. Canadian grocery banners are known for bringing in quality and fresh produce all year long. In fact, the Southern U.S. is a large supplier of our fresh produce from September through June. In the fall and early winter months, look for produce that is a little heartier. Sweet potatoes, zucchinis, cucumbers, green peppers, green beans and cantaloupe and honeydew are all fresh from the field during the fall months. Continue to look for what’s fresh in-store from the Southern U.S. year-round.
Q: What is the proper way to freeze blueberries?
A: Place blueberries in a shallow pan without overlapping them. Place in freezer for 24 hours and empty them in a plastic freezer bag for easier accessibility.
Q: Do strawberries ripen in the fridge?
A: Once picked, strawberries do not ripen, so be sure to choose them in accordance to their colour; Select firm, plump, and bright red berries, with a natural shine and with caps that are bright green and fresh looking. The less white the berry is the better.
Q: What is the proper way to shuck an oyster?
A: Take a good sharp oyster knife [or pointed knife] and insert it in the hinge of the cup. Apply a little pressure to pop it open and carefully detach the muscle from the bottom shell. Then cut the bottle mussel. If this method does not work you can microwave them on high for about 20 seconds, plunge them in cold water and then pry open with your knife.
Q: For how long can cabbage be stored?
A: You can refrigerate uncut and unwashed cabbage in a plastic bag or container for up to seven days.
Demonstration Videos
Chef Dale Hawkins, Executive Chef for Stonewall Resort near Weston, West Virginia, cooks up scrumptious Lemon Soufflé Pancakes with a gorgeous Southern U.S. Blueberry Sauce.
Chef Bob Waggoner, Executive Chef of the Charleston Grill at Charleston Place Hotel, Charleston, South Carolina, demonstrates how to impress without the stress with this delicious Sautéed Peaches & Pecans in Chardonnay Vanilla Syrup recipe.
Check back here for information on future appearances by Chef Nicole Young
Because cabbage can withstand cold temperatures this versatile veggie has been around since 400 B.C
