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Better food is local


FOOD FOR THOUGHT BY Jayme Saint

Did you know that Sobeys offers thousands of products from hundreds of suppliers in Atlantic Canada? And that, when given the choice, Sobeys will make every effort to buy local food products first? In fact, annually, more than 25 per cent of produce at Sobeys is purchased from Atlantic Canadian growers and in peak season this increases to 50 per cent.

Right now there are many great seasonal products like strawberries, kale, swiss chard, cucumbers and tomatoes, ensuring our customers have a wide variety of local, Nova Scotia produce to choose from throughout the month of July and beyond.

Choosing fresh, local foods not only supports local famers and growers, but is good for you and your family’s health. When food products are bought locally, the distance from the field to fork is shorter, which makes it possible for growers to provide the freshest, tastiest food to fill your plate.

Peak season produce tips:

  • Stock Up – Stock up on local produce when in season. When local produce is in season, it often is sold at a lower price.  Look for local strawberries, kale and tomatoes this time of year.
  • Blanch It – Blanch fresh produce such as beans, kale, swiss chard and asparagus. Place in boiling water for 1-2 minutes, then shock in an ice water bath to stop the cooking process and maintain a bright green colour. Place flat on a parchment lined baking tray and freeze. Once frozen place produce in freezer bags for local produce on hand all winter.  
  • Freeze – Freeze fresh local fruit such as strawberries and blueberries.
  • Purée – In a food processor, purée any fresh berry. Pour into ice cube trays and freeze. These are great for adding a local boost to smoothies or to water.  
  • Build a better soup – Broccoli, squash and pumpkin are all great vegetables to make into and soup and freeze.
  • The secret’s in the sauce – Go homemade with your own tomato sauce or dive into making your own applesauce. Even mix in some pear too.

 

 

Not sure about different foods or don’t know how to use them? Come to Jayme’s taste and learn classes! The next one will be all about pesto on Aug. 5 from 11:30 a.m. to 1 p.m. at Sobeys Aberdeen. For more information or to register, call 902-755-3645 or email jayme.saint@sobeys.com.

 

Like Sobeys Dietitians on Facebook and follow @Sobeysdietitian on Twitter for lots of great recipes and nutrition tips!

 

Jayme Saint, RD, is a Sobeys Registered Dietitian

 

Jayme’s Recipe Corner                                  

 

Spinach Berry Salad

Serves 4

 

Ingredients:

¼ cup 60 ml Pecans, chopped

4 cups 1000 ml Baby spinach

1 cup 250 ml Strawberries, sliced

1 cup 250 ml Blueberries

½ cup 125 ml Red onion, sliced

2 tbsp 30 ml Olive oil

2 tbsp 30 ml Balsamic vinegar

2 tbsp 30 ml Honey

2 tsp 10 ml Dijon mustard

¼ tsp 1 ml Pepper

 

Directions:

1. Toast pecans in a dry frying pan over low heat until they start to become

fragrant. Keep moving the pan so the pecans don’t burn.

2. Toss spinach, berries, onion, and pecans in a large salad bowl.

3. Make dressing by whisking olive oil, vinegar, honey, mustard and pepper in a

small bowl.

4. Pour dressing over salad and toss to coat.

 

Nutrition Information per Serving:

Calories 201

Fat 13 grams

Carbohydrate 23 grams

Fibre 4 grams

Protein 3 grams

Sodium 59 milligrams

 

Tip: Try this salad with other seasonal fruit such as strawberries, peaches

or apples. Add goat cheese or smoked salmon for a twist.

Source: Sobeys Dietitians

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