M $1.99 04 real food fall 2008 FALL 2008 AR TI N N YA PLUS INSIDE MERKATO 55 NEW YORK’S HOTTEST RESTAURANT 04 H Harvest Dinner Party | Apples Sweet & Savory Perfect Pork | Brunch for a Bunch st Men All proceeds from purchases of this magazine will go to * 'S CH IN A volume 4 number 3 Sendik’s Food Market welcome open 7 a.m. – 9 p.m. daily Elm GrovE 13425 W. Watertown Plank Rd. Elm Grove, WI 53122 (262) 784-9525 Franklin 5200 W. Rawson Ave. Franklin, WI 53132 (414) 817-9525 GErmantown N112W15800 Mequon Rd. Germantown, WI 53022 (262) 250-9525 GraFton 2195 1st Ave. Grafton, WI 53024 (262) 376-9525 GrEEnFiEld 7901 West Layton Ave. Greenfield, WI 53220 (414) 329-9525 mEquon 10930 N. Port Washington Rd. Mequon, WI 53092 (262) 241-9525 wauwatosa 8616 W. North Ave. Wauwatosa, WI 53226 (414) 456-9525 whitEFish Bay 500 E. Silver Spring Dr. Whitefish Bay, WI 53217 (414) 962-9525 Value Proposition I www.sendiksmarket.com t is hard to pick up a newspaper or watch a newscast without hearing about rising costs—especially fuel—and a slowing economy. Now more than other times in our recent past, we feel the need to watch our spending. This is especially true of grocery dollars. Since our founding in 1926, Sendik’s has seen its share of economic downturns. Our four generations of experience have taught us what is most important to our customers:To never waiver from our core values of serving the highest quality items combined with the best service—period. Our firm belief is that the combination of quality and service means the best value for our customers. And, offering the best value is the best way to weather economic downturns. Perhaps one of the best examples of Sendik’s commitment to value is in our produce departments.After all, Sendik’s started as a produce store. To this day, we seek out the best quality and freshest produce available for our customers.This means that customers can shop with confidence knowing that the hard earned money they spend on produce at Sendik’s will be enjoyed rather than thrown away or suffered through because it is inferior. Offering the best value, however, is not limited to our produce departments. We take extraordinary steps to make sure our meat and fish is the freshest and finest quality available at competitive prices. Our delis offer the freshest handmade salads and best meats available anywhere. Our knowledgeable staff in all of our departments is there The Balistreris from left to right: Nick, Ted, Margaret (Balistreri) Harris, and Patrick. DiD you Know? Reuse your Sendik’s quality paper or plastic shopping bag and receive a 5¢ discount for every bag. Ginny Finn (center) from ABCD, receives the donation check from spring issue magazine sales. Pictured with Ted Balistreri and Margaret Harris. to help customers get the items they want rather than spending their money on something they won’t use when they get home. Our selection of items is enormous, making us a one-stop shop rather than spending money to travel to several different stores. What’s more, we stand behind all of the products in our stores. We are so confident in the products we sell that if a customer, for any reason, wishes to return an item, we will gladly make that customer happy. In the end, our value proposition is that we will serve our customers the best quality products with the friendliest service and back those products with our guarantee of satisfaction.We believe our commitment to value will enable us to not only weather but also prosper during the current economic slowdown and for years to come. Incidentally, we are very pleased to bring our value proposition to our newest Sendik’s location in Germantown.The store is scheduled to open for business on September 4 and we look forward to serving the Germantown community for years to come. Our charitable partner for this issue of Sendik’s Real Food is Second Harvest. Second Harvest does an amazing job of helping provide food for families in need.We have a longstanding relationship with Second Harvest and, as in the past, all proceeds from the purchase of this magazine will go directly to help them achieve their mission. Thank you for supporting Second Harvest, this magazine, and for shopping at Sendik’s. Sincerely, —The Balistreri Family www.sendiksmarket.com real food  SFM Sendik’s Food Market wine shop Wine Picks under $20 BraD hoTh, Whitefish Bay luna, “Freakout” White Wine 2006 Don’t freakout over this blend of Pinot Grigio, Ribolla, Gialla, Sauvignon Blanc, and Chardonnay. It produces fresh beautiful flavors from citrus notes to delicately roasted nuts, honey, and peach tones while finishing crisp and dry. This is perfect for those who like the weight and roundness of Chardonnay and those who prefer a zippy Sauvignon Blanc. It’s sure to be a hit, whether you’re grilling seafood and poultry or kicking back on the patio. $13.99 750ml Tom KreuGer, Grafton Crios, malbec 2007 Argentina can be proud of this Malbec that shows its deep purple color with violet undertones and a rich, full bouquet of ripe plums. Youthful tannins and bright blackberry flavors take you to a long, soft finish with a slight hint of spice and pepper—a real charmer! $13.99 750ml Kevin GraCe, Mequon loimer, “lois” Grüner veltliner 2007 This fresh and zesty version of Grüner Veltliner bursts with crisp flavors! Aromas of fresh apples and lime along with a mineral spiciness lead to flavors of Granny Smith apples, citrus, grapefruit, and lime. It is extremely dry with well-balanced acidity—a superb wine that can pair with the most difficult of foods (greens, tomatoes, and asparagus) and it’s a must to try with brats and sausage. $12.99 750ml John Kuehl, Franklin elk Cove, Pinot Gris 2007 This is a ripe, lush and elegant Pinot Gris from Willamette Valley, Oregon. The nose bursts with sweet scents of honeysuckle, melon, ripe apples, and citrus. The palate mimics the nose with lingering rich and creamy flavors of pear, peach, and a dash of spice. Great crispness keeps all these flavors balanced and tightly woven. Pair with a variety of food including roasted chicken, salmon, and Asian cuisine. $14.99 750ml Don malinKa, Elm Grove St. Supery, Sauvignon Blanc 2006 I’ve been drinking St. Supery Sauvignon Blanc for more than ten years. It has been very consistent vintage to vintage, which is a trademark of St. Supery wines. The 2006 vintage is your typical California style Sauvignon Blanc—grapefruit aromas with refreshing citrus and crisp, rich acidity.Among all white wines, Sauvignon Blanc is very versatile for food matches. Pair with simple fish and chicken dishes along with an array of appetizers. Enjoy! $19.99 750ml Tom BroKmeier, Greenfield Pomelo, Sauvignon Blanc 2007 If you are looking for a great Sauvignon Blanc, Pomelo absolutely hits the mark! Named after a giant citrus fruit native to Malaysia, that is thought to be the ancestor of the grapefruit. Pomelo is light and crisp with a ripe acidity balanced by delicious citrus fruit. Reminiscent of a New Zealand Sauvignon Blanc, a well-chilled bottle of Pomelo is a delightful and refreshing “patio pounder.” Attention chèvre cheese fans—this is for you. $9.99 750ml www.sendiksmarket.com real food  SFM Sendik’s Food Market produce row SquaSh Speak M ildly sweet flavored and finely textured, squash is a relative of melon and cucumber. It’s divided into two categories. “Summer” squash is picked at an immature state and has thin, edible skin and soft seeds. (Crookneck, pattypan, and zucchini are examples.) “Winter” squash has hard, thick skins and has been a part of warm autumn and winter meals for centuries. It’s a good source of vitamins A (beta-carotene) and C, potassium, and fiber. Choose winter squash that is heavy for its size with a dull stem and shell.A shiny exterior means it was picked too soon and it may be bland. Storage Store whole squash between 50° and 55°F away from light in a well ventilated area with low humidity. It can keep from one to six months, depending on variety. Cut squash, wrapped tightly and refrigerated, will keep about a week. Cooking You can bake, steam, roast, microwave, or boil winter squash. Baking whole is one of the easiest methods. • To Bake Whole: Pierce with a knife near the stem to allow steam to escape. • Conventional oven: Bake at 350°F for 45 minutes to 1 hour, or until a knife can be easily inserted into the stem. • Microwave: Times can vary depending on microwave, but in general: 3-4 oz., 5 min; 1lb, 9 min; 11/2 lb, 14 min; 21/2 lb, 18 min.Turn halfway through cooking.Press top with finger. Squash is done when it yields to pressure. yield • 1 pound winter squash = 1+ cup cooked and mashed. • Spaghetti squash: 1 pound raw = 4 cups cooked strings, loosely packed. ■ winTer SquaSh GuiDe Winter squash varies widely in size, shape, and color. Use our guide below to help you pick your way through the patch. acorn: Also called Table Queen, this small to medium squash resembles an acorn and has distinct ribs and a pointed end. Its mostly dark green shell has blotches of yellow or orange. Sweet and nutty, it can sometimes have a fibrous texture. Cut in half and baked, then served in the shell, this usually provides two generous servings. Also good stuffed with rice or couscous. Jack Be Little: About 3-4 inches, this looks like a mini pumpkin and its orange flesh is sweet and flavorful. Can be cooked in the microwave whole and is a good single serving size. Just cut off the top and remove the seeds like you would for a jack-o’-lantern. Try seasoned with herbs or stuffed with rice or apples. Buttercup: One of the more highly regarded and fla- vorful varieties, this member of the Turban squash family has a dark green shell with grayish stripes or flecks and may have a light blue-gray flattened turban. Its sweet and creamy orange flesh can have a somewhat dry texture. Bake, steam, simmer, or use in pie. Kobocha: This has a dark green shell with lighter green stripes. Its golden orange flesh is usually thick, sweet, and richly flavored. It’s sweeter, drier, and less fibrous than other winter squash—like a sweet potato in texture with a nutty flavor. Good roasted or as a thickener for soups. Butternut: This long tan squash resembles a large pear or a light bulb. Very easy to use, its thin, edible shell can be removed with a vegetable peeler or left intact when cooked and puréed. Its rich orange flesh has a hearty sweet nutty flavor, is moist, and has a fine-grained texture. It can be grilled, baked, or puréed. Use in soup or for baby food. Its dense texture makes it easy to use diced or sliced. Spaghetti: Watermelon-shaped with a pale to dark yellow shell, its pale yellow flesh is bland, crisp, and slightly sweet. Once cooked, the strands can be pulled out with a fork and resemble spaghetti. This can serve as a low-cal or gluten-free pasta substitute. Can serve cold with salad or warm with butter and seasoning. Delicata: Also called sweet potato squash, the yel- low/cream edible skin of this watermelon-shaped squash is mottled and striped with medium green in the lengthwise grooves. Its creamy yellow flesh tastes similar to sweet potatoes or sweet corn and is very tender. It’s best baked or steamed. Sugar Pumpkins: The thick fine-grained flesh of these small pumpkins is good for making pie and for canning. (The flesh of the larger jack o’lantern pumpkins is bland and watery; they’re best for decoration.) Golden nugget: This small pumpkin-shaped squash Sweet Dumpling: This resembles a small pumpkin has a very hard shell. Its orange flesh is slightly bland and sweet with a somewhat watery texture. Works well microwaved whole and is good for a single serving. with its top pushed in, and has a speckled and striped white and green shell. Its golden orange colored flesh is drier than other winter squash and the peel is soft. Fine grained texture and sweet corn flavor. Works well cut in half and baked. hubbard: Large and round in the middle with tapered ends, this has a gray-blue or green exterior and a pebbly texture. A large variety, you’ll often find packaged chunks of this squash in our produce section. Its orange flesh is rich and sweet with a grainy texture. Best baked or boiled. Mash or purée with butter and seasonings. Can also be used for pie. Turban: This oddly-shaped squash has a round, flat- tened bottom and a “turban” of bulbs on top. Its bright orange shell has cream, white, or green stripes. Its orange flesh is creamy and moist with a mild rich sweet flavor. The larger varieties may be better ornaments. SFM  real food fall 2008 Pumpkin Possibilities More than a pretty face, pumpkins star in a wide range of delicious dishes. Sendik’s Food Market in season T Toasting Pumpkin Seeds Don’t throw out the seeds when cooking fresh pumpkin for recipes or making your jack-o-lanterns—roasted seeds are a deliciously nutty snack and rich in vitamins B and E. ½ cup pumpkin seeds 1 teaspoon melted butter or oil (olive or vegetable) ½ teaspoon seasoning of your choice* Clean the seeds by separating them from the stringy membrane of freshly carved pumpkin. Rinse the seeds in a colander until they are free of any membrane matter. Dry with paper towels. Place cleaned and dried seeds in a bowl and toss with butter or oil and seasonings of choice. *(Salt is a classic and tasty choice but you can also experiment with garlic powder, cayenne pepper, seasoning salt, a Cajun seasoning blend, or other spices.) Adjust the amount to your liking. Preheat oven to 250°F. Spread pumpkin seeds in a single layer on baking sheet. Bake for about 1 hour, stirring every 15 minutes, until they are golden brown. Store baked pumpkin seeds in an airtight container. To serve, it’s best to remove the white hull. he orange orbs that sport sinister expressions or perhaps the occasional cheerful grin for a few days at the end of October are just one branch of the pumpkin family.Their smaller relatives that may not be part of the party are often the workhorses that make not only the tasty pumpkin pie you look forward to every year but also a delicious array of food from savory to sweet. Fresh pumpkin can be easily cooked and puréed and used in any recipe from soups, stews, pasta, and side dishes to bread, muffins, and desserts. You can often use pumpkin interchangeably in recipes calling for squash too. Just make sure you select the best type of pumpkin for the job. There are basically two types of pumpkins available commercially—field pumpkins and sugar pumpkins.The field pumpkins are the kind used for jack-o-lanterns and are larger, a light shade of orange, and more suitable for carving.Their tough skin is hard to peel and their flesh is stringy and often watery with a very mild flavor. Sugar pumpkins, which are smaller, are best for cooking as they have a more flavorful, sweeter, less stringy, and tender flesh than the very large pumpkins. A couple types of sugar pumpkins to look for include fairytale, which has a thick skin, but its tender deep orange flesh is very light, sweet, thick, and firm. It has a distinctive Cinderella’s coach-like shape. Jack-be-Little, which is about the size of a tangerine, has a bright orange or white shell and sweet flesh. Select pumpkins that are free of blemishes or cracks, harvested with a bit of their stems intact, and those that feel heavy for their size. Plan on purchasing ¹⁄ ³ to ½ pound of pumpkin per serving if using as a side dish. (A lot of the weight will be discarded in the peel and seeds.) When using in recipes, figure a 5-pound pumpkin will yield about 4½ cups of mashed, cooked pumpkin. As comparison, if you’re used to canned pump- kin measurements, one 15 to 16-ounce can yields about 2 cups of mashed pumpkin. Cook fresh pumpkin much the same way you do winter squash—either steam, bake, or microwave it. It’s best not to boil the pumpkin as it will soak up the water and make a watery purée (and subsequent pie, etc.). To steam: Cut pumpkin in half and remove seeds and stringy pulp. Cut into smaller pieces and peel then place in a steamer or metal colander that will fit in a covered pot. Put over boiling water, cover, and steam for about 50 minutes or until tender. Mash and purée in a blender or food processor. To bake: Heat oven to 350°F. Split pumpkin in half and remove seeds and stringy pulp. Place halves, cut side down, on a baking sheet and bake for about 1 hour or until tender when pierced with a fork. Spoon the soft pulp out of the shell and use in recipes or further process to create a purée. To microwave: Cut in half and remove the seeds and stringy pulp. Wrap each half loosely in plastic wrap. Place the halves, cut side down on a microwave safe plate. Heat on high for about 7 minutes per pound or until tender. Spoon out the pulp and use in recipes or further process to create a purée. If you plan to use the purée in a recipe that calls for canned pumpkin it is a good idea to strain it. Line a strainer with coffee filters or cheesecloth then spoon the cooked pumpkin into the lined strainer. Place the strainer in a glass pie plate or large bowl to catch the drained liquid. Let it drain in the refrigerator for several hours or overnight. Pumpkin, which belongs to the same gourd family as cucumbers, squash, and melons, is high in fiber and a good source of beta-carotene (vitamin A), and potassium. Its sweet flavor works equally well with spicy chiles, cumin, and turmeric as it does with warm spices such as cinnamon, nutmeg, and ginger or herbs such as sage and rosemary. ■ www.sendiksmarket.com real food  SFM PHoTo © BoCHkAREv PHoToGRAPHy Sendik’s Food Market catering Let Sendik’s do the work so you can enjoy your own party. You name it. We’ll cater it! T here are many reasons to have an event or party—wedding, anniversary, birthday, shower, holiday, and the list goes on and on. Sometimes the best reason to have a party is no reason at all. The next time you are planning an event, whether it’s large or small, think of your neighborhood Sendik’s store for all of your catering and party needs. We love to throw a party, and we’re good at it! We offer everything from boxed lunches to sit-down dinners. From the food to the flowers, we have it all. Sendik’s provides ready-to-serve hot and cold trays for pickup as well as full service staffing to take care of every party detail. The catering department can work with other departments in the store to make Sendik’s your one-stop shop. “I get just as excited as the customer when planning an event,” says Cindy Knaak, deli manager at the new Greenfield location. “There is such a huge amount of product to choose from that you could even cater an event from the regular daily selection in the deli case.” If you are the type of person who plans ahead, you might want to review the many selections of signature trays, appetizers, seafood, sandwiches, entrees, and desserts that are available. If you’re looking for something different, one of our chefs would be happy to assist you. Even if you have a favorite dish or recipe you would like to serve, we will make it for you to try before your event. Chef Jon Smith, deli manager and head chef at Sendik’s Mequon says, SFM  real food fall 2008 PHoTo © ERIC LIMoN Sendik’s Food Market catering “Our menus are simply outlines for what we could do, not what we can do. Each event is unique and our goal is to provide easy, stress-free options for the customer.” Dave Sorensen, head of catering at the Whitefish Bay store, can’t say enough about Sendik’s catering options. “Basically, there is nothing we can’t do! Who else in town has eight state-of-the-art kitchens?” Dave has enjoyed going off of the menu page to create exciting events for his clients. Recently, he catered an event for 500 people with food and beverage stations. “I really enjoyed the challenge of coordinating the serving staff, bartenders, food, and decorations for the event. I was able to work with all of the resources in my store to make this a memorable occasion for the client. Everyone loves a great event. I just wanted this one to be as exciting for the guests as it was for me and my staff.” Chef Jon Smith says,“Every day I have an unmarked canvas in a warehouse of ingredients to create from. After that, I strive for professionalism, dependability, and the best possible quality product for my customers.” Let us do the work for you so that you can enjoy your own party. No event is too big or too small. Our catering staff will be happy to provide a proposal by e-mail or phone and supply menu choices and guidance for each individual customer. Save your sanity during the busiest times of your life and allow someone else to worry about the food. You’ll be glad you did! ■ Sendik’s Caters to your needs Check out our website for catering options. Every item is prepared daily on the premises from the freshest available ingredients. We provide new menu choices for each holiday. We deliver! www.sendiksmarket.com real food  SFM Sendik’s Food Market cheese miles north of London, today it is only made of pure cow’s milk in one of six licensed dairies in the counties of Leicestershire, Derbyshire, and Nottinghamshire. Stilton’s distinctive wrinkly brownish crust is not edible and should be cut away before eating. Milder than Gorgonzola and Roquefort, Stilton marries a sweet, mellow, mushroomy cheddar-like quality to the pungency of blue cheese. There is also a young, mild version known as white Stilton that is sold before it develops the colored veins. SerVinG anD SToraGe Blue cheese pairs well with fruit such as apples, pears, melons, stone fruit, figs, dried fruit, and nuts. Crumble atop a salad or in dressing and it nicely balances any bitter greens. Serve with bread or crackers as an appetizer, or melt on pasta and grilled meats. It can meld with the flavors of beef—either burgers or steak—to create a flavor similar to that of dry-aged steaks. It also is a great companion with port or full-bodied dry red wine, as well as tawny port or dessert wines such as Sauternes, Muscat, or Gewürztraminer. For optimal flavor blue cheeses should be tasted at room temperature, so remove it from the fridge at least half an hour, or up to one hour, before serving. ■ Flavorful blue cheese reigns supreme. we recommend societe roquefort One of the oldest and most beloved cheeses in the world, this has a crisp white body speckled with deep greens. Creamy yet cool and airy, its flavor is harmoniously balanced and refreshing. queen anne’s Blue stilton Made by one of England’s oldest cheese producers, Tuxford and Tebutt, this definitely lives up to its royal name. Aged for nearly three months, its has a smooth honeyed flavor. It’s mild and sharp when young and rich and tangy when mature. imported italian Gorgonzola dolce verde: Made from raw cow’s milk, this amazingly soft and creamy cheese is mild yet possesses a rare tanginess of citrus fruits. naturale: Typically matured for six months, this has a firmer texture and sharper flavor and aroma than younger varieties. Its body is whiter than that of Dolce, but has bluish green crystalline molds in the decadently rich interior. W here does blue cheese come from? Legend has it that centuries ago shepherds aging cheese in caves returned to find their precious product covered in mold.When they tasted it anyway they found that rather than ruining the cheese, the mold gave it a delicious, unforgettably tangy, beautifully pungent, and savory flavor—and a love affair with blue cheese was born. There are scores of great blue cheeses made worldwide, but the best known are European-born Gorgonzola, Roquefort, and Stilton. roquefort, which many consider the “king of cheeses,” is perhaps the oldest and best known of the group. A favorite since Roman times, Roquefort is made with the unpasteurized full fat sheep’s milk produced only by the Lacaune breed, and then aged for at least three months in the limestone caves of Mount Combalou near the village of Roquefort in southwestern France. Famous for a creamy rich texture and SFM  real food fall 2008 pungent, piquant, and somewhat salty flavor, Roquefort has deep blue veins and a creamy white interior with a white rind.True Roquefort has a red sheep emblem on its wrapper. The name “Roquefort” is protected by law—even salad dressing made from another blue cheese cannot be labeled Roquefort. Gorgonzola hails from Italy and is considered one of that country’s greatest cheeses. It originally hailed from a town of the same name near Milan, but today it is made from pure, whole cow’s milk in about 40 dairies in the northern Italian regions of Piedmont and Lombardy. Soft Gorgonzola, which matures at least two months, is slightly spicy, but spicy Gorgonzola, which matures for more than three months, is more blue-veined, thicker, and crumbly. Gorgonzola dolce is young, creamy, and mild while Gorgonzola naturale (“mountain Gorgonzola”) is aged until it’s firmer and more pungent. Stilton is England’s most renowned blue cheese. Born in the small village of Stilton, 80 Sendik’s Food Market fun facts Where in the world have you seen a Sendik’s shopping bag? While the intended use of our Sendik’s shopping bags is to carry groceries, we’ve heard there are many other great uses—from toting items to the office, school or even around the world! Here are some globetrotting customers who have put their Sendik’s bags to good use. Tom Andersen fly fishes for bonefish in the Andros Islands. Erin enjoys the beach in Aruba. Matthew and Drew hang out by the pool in the Cayman Islands. The Stier family at the Brandenburg Gate in Germany. Where in the world have you seen a Sendik’s shopping bag? The next time you’re in a faraway place and spot a fellow Sendik’s shopper—or you’re traveling yourself—snap a picture and send it to us at sendiksmarket.com and click on “Where in the World.” www.sendiksmarket.com real food  SFM Sendik’s Food Market eco-friendly HelpIng THe envIronMenT iS in The BaG New reusable bags and a plastic recycling program make for earth-friendly shopping. By PAuL DoTy M any of our customers and coworkers have found our unique red plastic bags to be very useful for many tasks other than toting groceries around. If you go for a walk around town or are at a major event in the Milwaukee area you are sure to see at least one red Sendik’s bag. At Sendik’s, through our efforts to not only provide our customers with quality items but to also do so in an environmentally conscious manner, decided to provide an even more durable and long-lasting shopping bag that is better for the environment as well. The new bags are made out of a non-woven polypropylene fabric that is basically a spun form of the plastic used in several types of plastic chairs, bottle caps, and throughout the medical field. The fabric the new bags are made out of is from recycled material and is 100 percent recyclable. In addition to this great feature, these bags are also lightweight, durable, water resistant, fire resistant, washable, and air permeable. The bag’s manufacturer claims that they will last at least two years under regular use. Perhaps the best part about these bags is the fact that they are much less expensive than the canvas bags we used to offer. We expect these bags to arrive and be available to all of our customers this fall. Along with our efforts to provide customers with more earth-friendly bags, we are also rolling out a new internal recycling program for plastic bags and other plastic materials. This program will provide collection bins at all of our locations and customers can drop off any used plastic bags to be baled and recycled along with our own recyclable plastic materials. According to Waste Management, by collecting plastic bags from our customers and recycling them along with our plastic pallet wrap and plastic that comes off any products, Sendik’s will be instrumental in keeping 1 ton of plastic out of our landfills every two to four weeks. Look for these recycling bins near the entryways of our stores in the near future. ■ SFM 0 real food fall 2008 Sendik’s Food Market fruit more exotic fruits. Look for dried apples, apricots, bananas, blueberries, cantaloupe, cherries, cranberries, currants, dates, figs, kiwi, lychee, mango, nectarines, papaya, peach, pear, pineapple, plums (prunes), raisins, raspberries, and strawberries. In addition to exposure to sulphur dioxide, some fruit may be further processed. Banana chips, for example, may be fried in oil to make them extra crunchy, mango, papaya, and pineapple may be coated with sugar, and some other fruits may have sugar, salt, or other seasonings such as cinnamon added. Just check the package labels or information in the bulk food aisle for nutrition information and to select the best style for snacking or to use in recipes. Vary your choices since fruits differ in nutritional content. Dried plums (prunes), for example, are among the highest fruits in total antioxidants, which may help prevent certain forms of cancer, heart disease, cataracts, and other diseases associated with aging. Dried figs are a great source of calcium. It’s easy to add dried fruits to your diet throughout the day. For breakfast, top cereal or yogurt with dried bananas, peaches, blueberries, or other fruits. Pack dried fruit to eat at lunch, as a snack, and add it to a salad for dinner. Keep a package in your desk or bag—it’s easy to carry and it stores well. Add banana chips, strawberries, or other favorites to trail mix. Dried fruit also works well added to recipes from muffins to main dishes. Experiment—perhaps try dried cherries or cranberries in a recipe that calls for raisins. Store dried fruit in an airtight container at a cool temperature, ideally around 50°F, and keep it away from strong smelling foods such as garlic and onions. It can last up to a year without refrigeration and can also be frozen to enjoy later. ■ Dried fruit is a convenient way to get your daily dose of fruit. ou can’t very easily pack a peach in your pocket—unless you don’t mind a drippy mess. But if you want to enjoy a peach or other fruit anytime—especially when it’s not in season—dried is a great way to go. Dried fruit enables you to have a supply on hand and it’s a healthy alternative to fresh fruit, making it easy to get your recommended servings of fruit as part of a healthy diet—without worrying about peeling or drippy juices. Drying fruit is the oldest method of preserving it. The water is removed from ripened fruit by circulating air around it, either with sunshine and wind or with hot air drying, such as with an electric dehydrator. The fruit is preserved when the moisture content is removed since the organisms that cause food spoilage need water to survive. (The moisture content is reduced to about 20-25 percent.) Since it’s lighter and easier to carry than fresh fruit, dried fruit can easily provide an instant vitamin and mineral-packed energy Instant E nergy boost whether you’re on the go or at work or home. Nutrition is minimally affected in the drying process but vitamins D and C are usually lost due to the heat of the drying process. Some dried fruit, such as apricots, nectarines, and peaches are treated with sulphur dioxide to prevent them from turning brown and to improve shelf life. This can also help them retain some of the vitamin A and C content. Low in fat, dried fruit is a good source of fiber, antioxidants, and complex carbohydrates. But keep in mind that after the water is removed, ounce-for-ounce all types of dried fruit are higher in calories than their fresh counterparts. As the water is removed the sugar is concentrated so a recommended serving size of dried fruit is half that of its fresh counterpart—for example, ¼ cup dried is equivalent to ½ cup fresh fruit. Just keep in mind how much you’re consuming so you don’t unknowingly overindulge. There is a wide range of dried fruit available, from the traditional favorites to some we recommend Sendik’s carries a large variety of dried fruit. We recommend that you try our dried cranberries and mangoes. These two great items have been really popular and are very tasty. Dried fruit is a great snack for your kid’s lunchbox as well. Replace sugary fruit snacks and fruit leathers with our dried fruit. www.sendiksmarket.com real food  SFM Sendik’s Food Market community support feeding wisconsin’s hungry Since 1982 F rom humble beginnings in 1982, America’s Second Harvest of Wisconsin opened its doors with its first donation, a bushel of apples. The Rotary Club of Milwaukee established the food bank with the mission of feeding the hungry, utilizing dented canned goods, product overruns, and mislabeled items to bridge the gap between hunger and waste. Today, they work with a network of 1,100 programs including food pantries, soup kitchens, and homeless shelters in eastern Wisconsin. Since 1982, Second Harvest has provided more than 200 million meals to children, families, and senior citizens. Each year, they touch more than 235,000 people providing one of life’s most basic necessities—food. Many of those relying on local programs for food are simply struggling to make ends meet. Natasha, a single mother with four children who is putting herself through school, recently found herself in line at the local pantry.“I never thought I’d have to rely on a food pantry. This food helps get me through to the next month,” she said. John, a 32 year-old homeless man, has been relying on a soup kitchen for regular meals while attending classes to become a registered nurse. “There are days that I completely skipped meals. I felt sluggish and wondered where my next meal was coming from,” he said. how you Can heLP When shopping at your local Sendik’s store, simply pick up a prepackaged bag of groceries to donate to Second Harvest. Each bag contains some of their most needed items that will help stock the shelves. If you’d like to make a donation from the comfort of your own home, log onto www.secondharvestwi.org and shop their online food drive. ■ ToGeTher, we’re feeDinG wiSConSin’S hunGry. www.SeConDharVeSTwi.orG SFM 2 real food fall 2008