The Fruit Connection : March 2004Click here to see past newsletters
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The Fruit Connection |
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Your connection to living and working fruitfully! |
March 2004 |
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Greetings!
March is National Nutrition Month, and so it's a great
time to continue emphasizing the Produce for Better
Health Foundation's program: "5 a Day the Color
Way"!
It's a fun way to look at produce and all the wonderful
health benefits it offers, in addition to tasting great!
You can find out more information on this program by
visiting www.5aday.com
Go Green. Go Healthy.
Green fruits and vegetables contain varying amounts of
potent phytochemicals such as lutein and indoles,
which interest researchers because of their potential
antioxidant, health-promoting benefits.
Go green every day with fruits and vegetables like
these:
Avocados, Green apples, Green grapes, Honeydew
melon, Kiwifruit, Limes, Green pears.
Artichokes, Arugula, Asparagus, Broccoli, Broccoli rabe,
Brussels sprouts, Chinese cabbage (Napa/Bok Choy),
Green beans, Green cabbage, Celery, Chayote squash,
Cucumbers, Endive, Leafy greens, Leeks, Lettuce,
Green onion, Okra, Peas, Green pepper, Spinach,
Zucchini
Find out more....
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Great Green Gifts! |
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Grannies and Goodies
Treat friends, family and customers to tart Granny
Smith apples, complemented with sweets (chocolate-
chip cookies and toffee brownies) from Claudia's
Kitchen along with natural in-shell pistachios and Fruit
Gems fruit-flavored jelly candies. Yum! $35.00 + UPS
shipping
Box-full of Greens
Celebrate the wearing of the green by eating (or
sending) some green! While veggies are great, we
figured that a bunch of green fruit would make a much
more appealing gift! So we've combined Anjou pears,
Granny Smith apples, limes, and a lime-shaped
(unscented) candle for a unique treat. We also include
recipe cards for all 3 fruits so recipients can make the
most of their box of greens! $22.00 + UPS shipping
Order today! »
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Fruitful Business Networking |
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Are you or your family members looking to do more
business this year, no matter the industry? Have you
heard of NRG (Network Referral Group), the organization
that gives you energy to do just that?!
Here are a few opportunities to find out what the group
is all about and how it can benefit your business goals.
For readers not in the MD/DC/VA/PA region, perhaps
you could pass this information on to friends, relatives
and business colleagues. We are always happy to help
our readers and their contacts build fruitful connections!
VA Summit & Trade Show
March 19, 2004 8:30 am - NOON
Bechtel Conference Center
American Society of Civil Engineers
1801 Alexander Bell Drive
Reston, VA 20191
MD Summit & Trade Show
March 25, 2004 8:30 am - NOON
Martin's West
6821 Dogwood Rd.
Baltimore, MD 21244
PA Summit & Tradeshow
April 16, 2004 8:30 am - NOON
Sheraton Park Ridge Hotel & Conference Center
480 North Gulph Rd.
King of Prussia, PA 19406
Find out more! »
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Fruitful Shopping Notes |
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New Hispanic Market opening in Howard County!
For our local Fruit Connection readers or readers who
may venture to Maryland some day: If your travels take
you up or down Washington Boulevard (Route 1) near
Route 175 in Jessup, MD, keep "El Patio"
International Market, Coffee and Dairy Store,
in mind while you are out and about.
We peered into the windows yesterday and saw
shelves full of "Goya"
brand foods, bags of dried chile peppers, a beautiful
coffee station, and it looks like you can run in and
replace that forgotten toothbrush, or get tablets for a
headache too!
The new owners have renovated/decorated the building
that used to be a High's store and it looks great! Their
goal is to cater to the area's Hispanic population and
also meet the needs of area workers and travelers.
Personally I am excited because I saw Dole pineapple
juice and prepackaged fruit cups, so I can get healthy
snacks on the run. Your "Fruit Lady" is thrilled to have
extra resources for fitting in her 5 to 9 a day!
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Fruitful Recipes |
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California Pistachio and Pasta Party Salad |
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INGREDIENTS:
6 oz Cut macaroni or shell pasta (2 cups dry)
1/4 c Nonfat mayonnaise
1/4 c Low fat yogurt
1/2 c Nonfat milk
2 T Tarragon white wine vinegar
2-3 cloves Garlic, pressed or finely minced
1/2 c Pistachios (natural), chopped
1 bunch Basil (fresh)
3 Bell peppers (large), red, green, yellow, or
orange
PREPARATION METHOD
Drop pasta into 2 quarts boiling water, cover and return
to boil. Boil gently 7-8 minutes or until tender. Drain
and rinse with cold water to cool. Mix mayonnaise,
yogurt, milk, vinegar and garlic in medium bowl. Add
pasta and toss lightly to blend. Chill until ready to
serve.
Roast peppers on grill or under broiler. To grill, place
whole pepper on grill over medium coals. Grill, turning as
needed, for 15 minutes or until skin is blackened. If
broiling, place peppers in shallow pan and broil 3 inches
from heat, turning as needed, for 15-25 minutes or until
skin is blackened. While hot, place grilled or roasted
peppers in plastic bag and allow to steam for 15
minutes. Peel, stem, seed and cut in thick slices.
Remove basil leaves from stems, reserving 6-8 sprigs
for garnish. Stack remaining leaves and slice crosswise
in narrow strips. Just before serving, add 1/2 cup basil
strips and pistachios (reserve 2 Tbsp.) to pasta; stir to
mix. Spoon pasta onto serving platter; surround with
peppers and reserved basil sprigs. Sprinkle with
remaining pistachios. Makes 4 servings.
NUTRITIONAL INFORMATION (per serving): Calories:
308; Fat: 9 g; Calories from Fat: 26; Cholesterol: 1 mg
Fiber: 4 g; Sodium: 221 mg
Recipe Source: PBH/California Pistachio Commission
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No Guilt Asparagus Guacamole |
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INGREDIENTS:
10 1/2 oz Asparagus, fresh, trimmed (or frozen)
1/4 t Garlic powder
2 t Lime juice (lemon juice may be substituted)
2 T Canned green chili peppers, drained and
chopped
1 T Onion, chopped
2 t Tomato paste
1/8 t Salt
1/4 t Ground cumin
1/8 t White pepper
PREPARATION METHOD
Cook asparagus. Drain well, pat dry with paper and
place in blender. Add remaining ingredients. Blend until
smooth. Dip will become less thick upon standing and
will need to be stirred. Makes 4 servings.
NUTRITIONAL INFORMATION (per serving): Calories: 25;
Fat: 0 g; Calories from Fat: 13; Cholesterol: 0 mg;
Fiber: 2 g; Sodium: 142 mg
Recipe Source: PBH/Michigan Asparagus Advisory Board
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email: fruit@fruitiongifts.com
voice: 800-481-FRUIT (3784)
web: http://www.fruitiongifts.com
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