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Favorite Market Produce Section: Enjoy the Vegetable Artistry at Whole Foods
• by Pat Eby - Photo by Allyson Mace
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For a confirmed foodie, entering the produce section at Whole Foods Market is nirvana for the senses. The department is chock-a-block with nature’s freshest vegetables and fruits as artfully arranged as any Henri Matisse painting.
And, just as Matisse painted layers of texture, riotous patterns and color, the produce team arranges still lifes with apples, cherries and peaches. The creamy whites of shiitake mushrooms and the speckled browns of portabellas coexist in artful harmony with baby greens and lush purple artichokes. Orange, bright carrots and emerald, slim cucumbers, white globe onions with pale green tops and frills of leafy lettuce fill the organics wall. Different varieties of potatoes, beets, squashes and greens are stacked side by side in a mélange of textures and colors. At the head of the artistry of the 19-member produce crew is Lin Alberti-Hall, produce team leader.
“Unlike other stores, we take down our product wall every night. We trim and resoak nightly,” said Alberti-Hall. “And every day, starting at 4 a.m., we put it back together again.” Freshness is paramount. The team tracks inventory and regularly rotates stock. But not to worry. In keeping with store philosophy, everything is recycled, including vegetables. “We have a composting program,” Alberti-Hall explained. Packaging is recycled, too. “We can even recycle waxed board now. The environment is important to our customers, too. Some bring cloth bags with them.”
Produce team members are trained, tested and reviewed in product knowledge, food safety and sanitation and customer service. According to Alberti-Hall, customer service is a priority. “We greet our customers. We are a pretty happy group,” she said. “We don’t have numbers on our aisles because we take customers right to the product if they can’t find something.”
Customers Sharron Lehan and Jo Ann Carter travel 130 miles round trip once a month to shop at Whole Foods. “The more I read about all the garbage we’re eating – growth hormones, chemicals, pesticides – I’m just tired of it,” said Lehan. “I just about live on vegetables and fruits. When I see something that’s a little brown, that food is already decaying. You might pay a little more here, but there’s less waste. Plus I can choose organic in most everything.” Whole Foods does carry conventionally grown produce, but it is clearly marked and separate from the organic product. Carter noted there are no stores like Whole Foods in Sparta, Ill., just a nearby megastore that carries groceries.
Marcia Whelan, director of marketing and community relations for the store, is also a dedicated customer. “I know organic is not only better for me but healthier for the planet. It’s sustainable agriculture. Plus, I know I’m getting the best nutrition.”
Alberti-Hall works with local farmers to find the freshest selections. A farmer in Illinois supplies living lettuce and living basil. The roots are still attached, so customers can snip off just what’s needed. She also noted peaches, nectarines and plums are coming in now. Want a sample? “Sometimes people want to know how something tastes. If I don’t know, we’ll cut a piece and try it.”
Here’s a rundown of some of the more unusual items the day I visited: fresh black Mission figs, kumquats, Queen Anne and Rainier cherries, Champagne mangos, blueberries, portabella mushrooms the size of Frisbees, purple pluots and a mountain of apples of all kinds, conveniently paired with cheeses. You’ll find salad dressings near the baby greens and lettuces, too.
“Summer is our season to shine,” said Alberti-Hall. “It’s soft-fruit season and there are no shortcuts. Everything requires attention, but we love our work.”
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Whole Foods Market
1601 S. Brentwood Blvd., Brentwood
314.968.7744
Daily ? 8 a.m. to 10 p.m.
Dijon Vinaigrette Potato Salad*
Courtesy of www.wholefoods.com
Yield: 6 to 8 servings
3 lbs. medium Yukon Gold potatoes, left whole (each about 3 inches in diameter)**
1/2 cup extra-virgin olive oil
3 Tbsp. white wine vinegar
2 tsp. coarse-grained Dijon mustard
1 Tbsp. caper liquid from the jar
1 clove garlic, minced
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1/2 cup fresh chives or green onion tops, finely chopped
1/3 cup flat-leaf parsley, chopped (about 1/2 bunch)
3 Tbsp. fresh tarragon, minced (about 1 bunch)
2 Tbsp. capers, drained
• Place the potatoes in a large pot and add enough water to cover them by 2 inches. Bring the water to a boil and cook the potatoes until tender, about 15 minutes. Drain the potatoes and let them cool, about 45 minutes.
• Meanwhile, prepare the dressing by whisking together the olive oil, vinegar, mustard, caper liquid, garlic, salt and pepper in a small bowl until blended. Set aside.
• Cut the cooled potatoes into 1/3-inch thick slices. Place them in a large bowl. Add the chives, parsley, tarragon and capers. Pour on the dressing and gently toss to coat. Serve at room temperature.
* This recipe is vegan, dairy free and gluten free.
** When selecting potatoes, be sure they’re all about the same size to ensure even cooking.
Roasted Corn and Tomato Pasta Salad
Adapted from “What’s Cooking at Whole Foods Market - June 1 to June 14, 2005”
Yield: 4 servings
1/2 lb. penne or fusilli
4 ears raw corn, shucked and kernels cut off
6 medium tomatoes, coarsely chopped
2 garlic cloves, finely minced
2 cups chopped spinach
1 cup crumbled blue cheese
Juice of 1 lemon
1/4 cup extra-virgin olive oil
1/2 cup toasted pumpkin seeds or walnuts
Sea salt to taste
Freshly ground black pepper to taste
• Cook the pasta according to package directions.
• Meanwhile, in a medium skillet, dry-roast the corn over medium heat, stirring frequently, until it’s lightly browned in spots, about 5 minutes.
• Place the corn in a large mixing bowl with the tomatoes, garlic, spinach and blue cheese.
• When the pasta is done, drain it and add the hot pasta to the bowl. Stir to wilt the spinach and blend the other ingredients.
• Drizzle the salad with the lemon juice and olive oil. Toss with the toasted pumpkin seeds and season to taste with salt and pepper.
Green Bean and Feta Sauté with Lemon
Courtesy of www.wholefoods.com
Yield: 4 servings
2 tsp. organic extra-virgin olive oil
1/2 lb. green beans, cut into 1-inch lengths
1 cup onion, chopped
1 cup red pepper, sliced
1/2 tsp. red chili flakes
1/2 cup artichoke hearts (preferably water pack), quartered
1/4 cup vegetable stock or water
1 tsp. cornstarch, dissolved in water
1 Tbsp. lemon juice
1/3 cup diced feta cheese
2 Tbsp. chopped organic kalamata olives
• Heat the olive oil in a pan and sauté the next 4 ingredients for 3 minutes.
• Add the artichoke hearts, vegetable stock and cornstarch mixture and bring it to a simmer until the sauce is thickened.
• Add the remaining ingredients and serve over cooked pasta, rice or orzo.
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