Fresh Guru

10 ways with roasted Chilean grapes #FruitsfromChileCanada #FruitsfromChile. I became quite interested in the roasting of grapes while I was doing some work for the Chilean Fresh Fruit Association. After doing some research and poking around in my cookbooks, I decided to try roasting grapes. I knew they would not become raisins as they would remain plump and juicy. What I wasn’t expecting was how they would add another subtle yet complex flavour component to some of my dish...es. Roasting grapes is pretty easy, put them into a baking pan or sheet, I like to line mine with parchment paper because I’m not fussy on cleaning up stuff. Originally, I was just going to is one variety but I decided since I had muscats, black, red and green grapes that I would just do a mixture of all of them. I would suggest they did do them in a fairly hot oven say about 400 to 450, anywhere between 20 and 30 minutes. Keep an eye on them to make sure they don’t completely blister up and turn black on you. What you want to see is a bit of skin blistering and getting a little wrinkly on some grapes (this is pretty much what happens when you bake your skin under the sun for too long or are just getting old). Some of them might actually burst open. I did a mixture - I cut some of my grapes in half and the smaller sized ones I left whole. As the grapes roast, they will release their natural juices and might even start to caramelize. Bring them out of the oven, but whatever you do, don’t pop one into your month to taste test at this time! Much like cherry tomatoes when you put them in the oven, there is a lot of heat in that little parcel so be careful. Can you tell that I might have burned my taste buds? Nothing that a glass of cold white wine could not fix! When you are out shopping at the grocery store, purchase a grape you haven’t tried before. Personally, I love green grapes but this time I picked up some black sable grapes, muscat grapes, and sweet celebrations which are our red seedless grape. There are many countries of origin but at this time (say Feb - April) Chile will be one of the sources.

When you are in the grocery store next time, take a look at the ingredients of the various sauces. Then take a look at the recipe that Kelly Neil - kellyneil.com made. It looks so very very yummy.

Sometimes I just want to be an avocado.

So many places have amazing recipes. If you use a service like Inabuggy you can find all kinds of recipes plus many have a built in shopping list.

Who is your favourite grocery retailer right now for Fresh Produce? And why?

Gluten free has come a long, long way. This post is from Nova Scotia - clear across the country from where we are based!

This is a peach and blueberry breakfast cake with greek yoghurt! Yum!

It is always great to get inspiration from your local chefs. This time it is Chef D Darryl Fletcher - from Ontario- check out the shorts he's wearing - it's the middle of winter. I guess this is what happens when you can stay at home and still appear on TV! https://bit.ly/39aaacm You can also check out Fruits from Chile Canada for recipe ideas.

This looks like a valuable resource if one is interested in understanding more about how they fuel their body.

Everyone loves a contest and mandarins from Chile are right now so head over the their page and enter to win!

"We're really passionate about organic, because we like to see the balance in nature, and to work with nature rather than try to control it."

The pumpkin patch is just like humans - so much diversity and each one is beautiful in its own way. Right now I'm seeing some terrific fall decorations - from flowers to corn stalks to pumpkins, yes pumpkins. Are you buying some to use this year? #freshguru

I will have to try some of these cuke tricks. Let me know if you try any out!

Hey if you are located in Ontario take notice!

What do I really really really dislike? I picked up some late season organic blueberries and conventional blueberries from Costco Canada. I forgot about both containers (I think I'm being too greedy right now as there is so much amazing fruit to pick, buy and eat right now)! This morning, I rinsed I opened and rinsed one container and threw a handful into my mouth. Now was that a bit of mould I tasted. Back to re-rinsing and now looking closely at each one. It is a bit meditative as I have to focus and clear my mind as I find my way. But I'm not tossing - they aren't all bad!

What???? We are already into September. How did that happen. I'm squeezing lemons on all kinds of local fresh produce including amazing fava beans!

Local corn is out and I'm so glad to see that many are posting signs advising if it is organic or GMO free. I always go GMO and love to do organic when I can. According to the USDA, approx 92% of the corn in the USA has been genetically modified. Sso that means I also buy organic cornstarch, etc, etc. I'm not sure what the stats are for Canada.

Oh my goodness - it's the first week of September and the market fresh heirlooms are coming to an end. Go out there right now and pick up some of those misshaped, multi coloured, wonderful tasting tomatoes of all sizes. I picked some up from the Kitsalano Farm Market. They will cost in the $3.99 - $5.99/lb range. Serve them up with a pinch of salt, a drizzle of olive oil and maybe a good grinding of pepper. If you can afford to, splurge $15 on a ball of burrata cheese. Divine. This blog boost has a great explanation of these tomatoes. https://theviewfromgreatisland.com/the-best-heirloom-tomat/

Summer is the time to go out and enjoy all the local fresh produce. And for things we don't grow in Canada, well it is Chile origin now for lemons, oranges and mandarins. Eating fresh produce is a good way to build your immunity!

Now is a good time to bring your own produce bags that you can use over and over!

With all the wonderful items to use in our gardens and patio planters, this would be perfect to share!