89 www.wrightsvillebeachmagazine.com WBM Max Sussman, co-owner with his wife, April, of The Veggie Wagon in Carolina Beach sells farm-fresh pro-duce to shoppers who visit his retail location or sign up for home delivery. Sussman recommends keeping three things in mind when selecting fruits and vegetables. “You’re looking for freshness, you’re looking for firmness and you’re looking for color,” he says. The fresher the produce is upon purchase, the longer it will keep once at home. Properly stored spring greens, such as arugula, will keep for seven to ten days, Sussman says. “You don’t want to freeze them, but you want them as cold as pos-sible,” he says. “So that 34-35 degree temperature is great.” Root vegetables can last much longer, Sussman says, as long as they are kept refrigerated. Some vegetables, like tomatoes, are better at room temperature. To store spring produce, Fuller suggests taking a cue from the pros. “If you go in the grocery store and they don’t have it in the refrigerators, don’t go and stick it in one at home,” he says. Sussman prefers simple prepara-tions that make the most of produce at its peak, such as salads of strawber-ries, cucumbers and mint or pasta with wilted arugula. He roasts spring root vegetables with balsamic vinegar, olive oil and fresh thyme, then tosses them with a tablespoon of brown sugar for the final few minutes of cooking. “We’re big fans of letting the raw ingredients do a lot of the speaking,” he says. “When you get local produce that’s fresh, it’s mind blowing. It’s delicious.” Caprice Bistro’s tartlet is filled with farmers market tomatoes, kalamata olives, basil and goat cheese. To receive a free bumper sticker or sponsorship information: The Dove 89.7 FM PO Box 957 • Wilmington, N..C 28402 Tel: 910-763-2452 Fax: 910-763-6578 www.life905.com • life@life905.com POiNT OF GraCe Paul BalOChe 4 him Jars OF Clay miChael W. smiTh merCyme sTeVeN CurTis ChaPmaN Chris aNd CONrad sideWalk PrOPheTs Chris TOmliN
Wrightsville Beach Magazine May 2015
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