In this issue
Product Features
Caramel Apples
Nothing says harvest season like a ripe apple covered in creamy, satisfying caramel. Ours are made using tart Granny Smiths, and also come in walnut, chocolate chip or rocky road varieties.
- Caramel Apple: $2.99 each
- Walnut, Chocolate Chip or Rocky Road Caramel Apple: $3.99 each
Silver Mountain Bandage Cheddar
This wonderful farmhouse cheddar is know as one of the best in the world, and it’s made right here in the San Joaquin valley. This creamy, buttery cheese has a hint of citrus and will finish smooth on your tongue. Try it with fresh fruit, olives, pasta, strawberries, or dark chocolate. It’s also great paired with Cabernet Sauvignon or Merlot.
Juice Organics’ Apple Exfoliating Peel
If you thought apples were simply a healthy mid-day snack or delicious pie filling, think again: Now they can help you exfoliate your skin! Get a bright, healthy glow with Juice Organics’ Apple Exfoliating Peel. Just apply a thick layer to your clean face and neck, leave on for up to 15 minutes, and rinse. Made with raw cane sugar and organic juices, this peel is almost good enough to eat (almost).
Fresh to Market
September 18, 2007
Volume 1, Issue 4
We hope you enjoyed reading this issue of Fresh to Market. Fresh to Market is a free, bi-weekly email publication of Nugget Market, Inc.
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Featured Recipe
Apple Tart Tartin
We have created a simple and delicious Apple Tart Tatin recipe for you to try at home. Our favorite way to serve the tart is with a small wedge of Bellwether Farms Carmody and a drizzle of Salted Caramel. The Salted Caramel is made with Fleur de Sel: add just a little sprinkle of this pretty salt around the edges of the caramel and you will have created a beautifully finished plate. View recipe
Barsotti Apple Hill apple juice
Drink your “apple a day” with freshly pressed juices from Barsotti. With no additives, preservatives or pesticides, you can find Barsotti juices on your next trip to Apple Hill – or chilling in the refrigerated section of our produce department all year long.
Barsotti juices are available in one-gallon, ½-gallon or one-pint jugs.
Nugget Pies – Now Trans-Fat Free!
Nutritionists (including Nugget’s own Dr. Liz!) will tell you, when selecting baked goods, look for those that are trans-fat free. Good news: Nugget’s bakery has you covered. Try our trans-fat-free apple pie, made with flavorful apples, a delicate crust and a good balance of spices. Our bakery also offers trans-fat-free peach, cherry, berry, strawberry, rhubarb and blueberry pies.
- 8-inch trans-fat-free Apple Pie
- Price: $6.99
- Stop Sign Savings: $2.00
Health Notes by Dr. Liz
Transitioning away from trans-fats
It’s the latest craze in health, so there is little doubt you’ve heard about the evils of trans-fats. These fats are formed when food manufactures partially hydrogenate liquid oils, such as corn oil, into a soft, solid fat – which is great for the taste and texture of baked goods like cookies, cakes, chips, and crackers, but not so good for your heart health.
Trans trouble:
- Studies show that diets rich in trans-fats from foods such as margarine and baked goods correlate with a greater risk for heart disease.
- Using margarine instead of olive oil or other vegetable oils in cooking can cause circulating cholesterol levels to rise, boosting your risk for vascular disease.
- Trans-fat-rich diets also lower the good cholesterol HDL (more bad news for your heart health).
- New scientific studies also show that trans-fats are linked to obesity.
Avoiding trans fats:
- The American Heart Association recommends less than 2 grams of trans-fats daily. Check the Nutrition Facts on food labels for trans-fat content per serving and aim for zero (“trans-fat free” means the food contains less than 0.5 grams per serving).
- Look at the ingredient list on food labels and avoid foods made with partially hydrogenated or hydrogenated vegetable oils.
- When purchasing baked goods, select those made with trans-fat-free oils.
Who is Dr. Liz?
Dr. Liz Applegate, a nationally renowned expert in nutrition and fitness, is the director of sports nutrition at the University of California at Davis, where she consults with student athletes and teaches the largest general nutrition class in the UC system. She is also the nutrition columnist for Runner’s World magazine.
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