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f 30, 16

8 things you may not know about strawberries

Filed under: lagniappe,news,our current passion — Marcelle Robert @ 4:30 pm

Robért’s is proud to be one of the exclusive grocers for Springfield, Louisiana’s Landry-Poche Farms. This family has been growing some of the sweetest berries around since 1926.

The Process

Landry-Poche starts each year by prepping their sandy soil. They plow, till, fertilize and collect soil samples to ensure a perfect base for the sweetest berries. Next, mulch is laid down to create rows and protect the plants from weather, insects and grass. If the winter cold is particularly harsh, they have to use blankets as a method of frost protection.

The warmer the weather, the faster the berries can ripen. This means smaller – but sweeter – strawberries.

By May the harvest is usually complete. To prepare for the next harvest, a bus hog is used to cut off the tops of all the plants. The mulch and any irrigation piping is pulled back. Tractors then plow the plants back into the soil, which adds nutrients.

A cover crop is then planted – usually field peas or red beans. These are harvested during the summer, creating a healthy and prosperous farm all year round.


NOW ON TO THE LITTLE-KNOWN FACTS…

1. Strawberries are a member of the rose family

The garden strawberry, also known as the cultivated strawberry or commercial strawberry, can be traced back to 18th century Europe. Source

2. On average, there are 200 seeds in a strawberry

The strawberry is not classified as a true berry. True berries have seeds inside. The strawberry has dry, yellow “seeds” on the outside, each of which is actually considered a separate fruit. Source

3. Strawberries should never be washed before freezing!

Strawberries are like sponges and absorb water, which can turn your berries into mush after freezing. Instead, remove the green tops and place them on a baking sheet in the freezer. Once frozen, place the berries in a plastic container or bag meant for freezer storage. To use, simply take out your desired amount and rinse. Source

4. Strawberries are the first fruit to ripen in the spring

And in Louisiana, spring can sometimes come early after a mild winter. That’s the reason we can begin enjoying the harvest as early as December. Source

5. 53 percent of 7- to 9-year-olds say strawberries are their favorite fruit

Kids love strawberries, and Landry-Poche Farms actually allow families and classes to visit their farm to pick berries and learn about the process of growing them. Source

6. Strawberry juice and honey can reduce pain and inflammation from a sunburn

Strawberries are filled with phenolic compounds, including tannic acid, which is great for easing pains caused by over-exposure to the sun. Source

7. Nutritional experts have named strawberries a superfood; they’re an excellent source of antioxidants, vitamin C, potassium, folate and fiber

They’re a naturally sweet way to stay fit and healthy when added to a balanced diet!

8. Strawberries are Louisiana’s state fruit

With so many great options to choose from, that’s a big honor!

Recipe: ‘The Bello Breadless Grilled Cheese’ Grilled Cheese Month

Filed under: grilled cheese month,recipes — Marcelle Robert @ 11:22 am

GRILLED CHEESE MONTH 2016 | DEPARTMENT RECIPE CONTEST | PRODUCE

DOWNLOAD PRINTABLE RECIPE CARD PDF

Ingredients

(Makes 2 – for vegetarian, remove bacon)

  • 4 large Portobello caps
  • 4 slices Wisconsin smoked Gouda
  • 1 Roma tomato, sliced
  • 1 small red onion, sliced
  • 1 cup arugula
  • 4 slices pre-cooked sliced bacon, broken in half
  • 4 tbsp olive oil
  • 1 tbsp Kosher salt

Directions

Remove stems from Portobello and wipe with a damp paper towel. Dip Portobellos stem-side down in olive oil and sprinkle with salt. Heat a skillet or sandwich press to high. Cook stem side of Portobellos for 2 minutes, then remove from skillet or press. (If using a press, do not close the press.)

Once cooled, dip the Portobellos’ cap sides in olive oil. Place 1 slice Gouda on the stem-side of two of the Portobellos. Top each with sliced red onion, Roma tomato, half of the arugula, 4 pieces bacon and finish with Gouda to create stacks.

Reheat skillet or sandwich press to high. Place the other 2 Portobellos, stem-side down, on top of each stack. Cook for 2 minutes. Carefully turn the sandwiches over and cook for 2 minutes. (If using a sandwich press, cook for 2 minutes.)

The Bello Breadless Grilled Cheese

Recipe: ‘The Nostalgic’ Grilled Cheese Month

Filed under: grilled cheese month,recipes — Marcelle Robert @ 11:21 am

GRILLED CHEESE MONTH 2016 | DEPARTMENT RECIPE CONTEST | GROCERY

DOWNLOAD PRINTABLE RECIPE CARD PDF

Ingredients

  • 1 slice baby Swiss cheese
  • 1 slice smoked Gouda cheese
  • 1 slice cheddar cheese
  • 2 slices Texas toast
  • Hot sauce of your choice (optional)
  • Salted butter, softened
  • Tomato soup of your choice

Directions

Preheat a skillet to medium to low heat. Butter one side of each slice of toast.

Once skillet is hot, place on it one slide of toast, bread side down. Top bread with Swiss, gouda, cheddar. and a few shakes of your favorite hot sauce. Top with the other piece of toast, butter side up.

Cook on the skillet until cheese melts and bread is a toasted golden brown, flipping halfway through with a spatula.

Serve with hot tomato soup for dipping.

The Nostalgic

Recipe: ‘The Pesto Prosciutto Grilled Cheese ’ Grilled Cheese Month

Filed under: grilled cheese month,recipes — Marcelle Robert @ 11:21 am

GRILLED CHEESE MONTH 2016 | DEPARTMENT RECIPE CONTEST | FOOD SERVICE

DOWNLOAD PRINTABLE RECIPE CARD PDF

Ingredients

(Use as much of each ingredient as desired)

  • Bread of your choice, sliced
  • Prosciutto, sliced
  • Pesto
  • Arugula
  • Caramelized onion
  • Sundried tomato (jarred in water or oil)
  • Swiss cheese, sliced
  • Salted butter, softened

Directions

To make caramelized onions, slice onion thinly. Melt 2 tbsp butter in a skillet over medium heat. Add and stir gently to coat. Cook, stirring every 5 to 10 minutes. Scrape up any brown bits that form. Adjust heat if onions are cooking too quickly or you notice any burnt spots. Cook until desired caramelization occurs, up to 40 minutes.

Heat a panini press or griddle to medium high. Butter one side of two slices of bread. Add bread, butter side down. Top with pesto, cheese, prosciutto, arugula, onion and tomato. Top with remaining slice of bread, buttered side up.

Close press and cook until cheese is melted and bread is toasted. (Or cook on the griddle, flipping sandwich halfway through.)

The Pesto Prosciutto Grilled Cheese

Recipe: ‘The Cajun Bacon Smokey’ Grilled Cheese Month

Filed under: grilled cheese month,recipes — Marcelle Robert @ 11:20 am

The Cajun Bacon Smokey

GRILLED CHEESE MONTH 2016 | DEPARTMENT RECIPE CONTEST | MEAT & SEAFOOD

DOWNLOAD PRINTABLE RECIPE CARD PDF

Ingredients

  • 4 slices in-house Cajun smoked turkey
  • 6 slices Signature smoked gouda
  • 2 slices our own sourdough bread
  • 4 slices Applewood smoked bacon, cooked
  • 2 slices Creole tomatoes
  • 2 oz baby arugula
  • 4 slices Haas avocado
  • Salted butter, softened

Directions

Preheat a skillet to medium to low heat. Place 1 tbsp butter into the skillet and allow to melt. Butter two slices of sourdough bread. Place both slices of sourdough bread on the skillet. Place 3 slices of smoked gouda, 2 slices of smoked turkey, 2 slices of bacon, 1 slice of tomato, 2 slices of avocado and 1 oz of arugula on each piece of bread.

Cook for to 10 minutes or until the cheese melts. Using a spatula, carefully lift one of the sandwich halves and stack on top of the other. Gently press the sandwich on the grill, then flip and cook for 2 additional minutes.

* Pair with Aventinus beer and sliced honeycrisp apples.

 

Talkin’ Smack About the Cajun Bacon Smokey

The competition is on! Read more about our GRILLED CHEESE MONTH EVENTS and get this recipe at http://alturl.com/pn63m

Posted by Robért Fresh Market on Friday, April 8, 2016

Recipe: ‘The Italian Stallion’ Grilled Cheese Month

Filed under: grilled cheese month,recipes — Marcelle Robert @ 10:44 am

GRILLED CHEESE MONTH 2016 | DEPARTMENT RECIPE CONTEST | BAKERY

DOWNLOAD PRINTABLE RECIPE CARD PDF

Ingredients

  • 2 slices our own rustic rosemary olive oil bread
  • 4 tsp fresh pesto (Find pre-made fresh pesto in the dairy department or pasta aisle)
  • 2 thin slices fresh Belgioioso mozzarella
  • 4 thin slices Fontina cheese
  • Shaved Belgioioso Parmesan cheese
  • 2 thin slices heirloom or creole tomatoes
  • In-house Italian baked chicken breast, taken off bone and sliced on a bias
  • Salted butter, softened

Directions

Cut 2 slices bread. Butter one side of each slice.

On the opposite side, spread 2 tsp pesto. Heat a nonstick skillet to medium. Place 1 piece of bread butter side down in skillet. Top with Fontina, chicken, Parmesan, tomatoes and mozzarella. Top with the other piece of bread, butter side up.

Turn heat down slightly and cover skillet. Allow cheese to melt for 2 minutes. Turn heat to medium. Flip and repeat until cheese is melted and bread is golden, 15 to 20 minutes.

* Pair with Sweetwater 420, Steelhead Extra Pale Ale or New Belgium Hoppy Blonde.

The Italian Stallion

f 24, 16

All about lamb!

Filed under: meat,news,our current passion,recipes — Marcelle Robert @ 1:01 am

 

 

 

 

 

 

 

 

 

 

 

 

Lamb is a delicious, traditional Easter staple. But it’s also a super nutritious protein packed with vitamins and minerals. For Easter 2016, we are featuring Cedar Springs Fresh American Lamb on sale. Read more and see a quick recipe below.

How should I prepare lamb?

  • Lamb is very versatile; it can be grilled, roasted, sautéed, broiled or slow-cooked.
  • Look for information on sourcing, cuts, easy and delicious lamb recipes, preparation guidelines and more at www.mountinstatesrosen.com.

What are some of the nutritional features of lamb?

  • 3 ounces of grass-fed lamb has nearly five times the amount of Omega-3 fatty acids  compared to the same portion of beef. Omega-3s augment blood flow to muscles during exercise, decrease muscle soreness by 35 percent, reduce swelling and increase the range of motion after exercise.
  • In addition to providing iron, on average, a 3-ounce cooked portion of lamb provides 38 percent of the daily value of selenium, 37 percent of vitamin B12, 30 percent of zinc and 27 percent of the daily value of niacin your body needs to stay healthy.
  • The leanest cuts include those from the leg, loin and shank. A 100-gram portion contains, on average, less than 10 grams of fat, less than 4.5 grams of saturated fat and less than 95 milligrams of cholesterol. Plus, 40 percent of the fat in lean lamb cuts is monounsaturated, the same kind of fat found in olive oil.

Got a recipe I can try?

Sure! Try these Adobo-Crusted Lamb Loin Chops. They’re healthy and full of fresh flavor from herbs and spices.

f 23, 16

Something fresh for Easter 2016: Chappapeela Hams

Filed under: meat,our current passion — Marcelle Robert @ 7:32 am

 

 

 

 

 

 

 

 

 

Support your local farmers and ranchers!

Robért’s is excited to be offering Chappapeela Hams this Easter. Raised in Amite, La., these hams are the choice of the finest restaurants in New Orleans. Now you can enjoy one at your Easter celebration!
 
Hogs on the Chappapeela Farm are raised humanely, with ready access to fresh water and food free of antibiotics. They are also allowed to forage and eat seasonal vegetation. Stress levels are kept to a minimum by providing ample space, shelter and comfortable resting areas. 
 
We certainly recommend Chappepeela Hams, a cross between Berkshire and Duroc hogs. We sell them brined then smoked and cured.
 

If you are interested purchasing a Chappapeela ham, please read below:

  • Hams will be available at all stores on a first-come, first-serve basis
  • Cost is $7.99 lb; hams are an average of 15 lbs each
  • Hams are sold cold when sold and simply need to be reheated 
  • Orders are being taken now at all stores’ meat counters with pickup on Good Friday
 

Recipe: Island Seared Sea Scallops

Filed under: our current passion,recipes,seafood recipes — Marcelle Robert @ 12:35 am

 

 

  

 

 

 

 

 

 

 

* Find sea scallops at Robért’s for $9.99 lb 3/23/16 thru 3/29/16.

Watch Chef Jack prepare this dish!

 

Ingredients

  • 1 1/2 tablespoons extra virgin olive oil, divided
  • 1 large shallot, minced
  • 1/3 cup Meyers Rum
  • 1 cup heavy cream
  • 16 large sea scallops, patted dry
  • 1/2 tablespoons ghee
  • 1 teaspoon chopped fresh thyme
  • 1/2 cup coconut milk
  • 1 large garlic clove, minced
  • 1 9-ounce bag spinach leaves

Preparation

  • Heat 1/2 tablespoon olive oil in large nonstick skillet over medium-high heat.
  • Add shallot; stir 30 seconds.
  • Add rum. (Rum may ignite.) Boil 30 seconds.
  • Add cream; boil 2 minutes.
  • Transfer sauce base to bowl. (Sauce base can be made 2 hours ahead. Let stand at room temperature.)
  • Preheat oven to 300°F.
  • Sprinkle scallops with salt and pepper.
  • Heat vegetable oil in another large nonstick skillet over high heat.
  • Add 8 scallops. Cook until brown, about 2 minutes per side.
  • Transfer to rimmed baking sheet; place in over to keep warm. Repeat with remaining scallops.
  • Add coconut milk and thyme to hot skillet. Boil 1 minute, scraping up brown bits.
  • Add sauce base; bring to boil. Remove from heat.
  • Heat remaining 1 tablespoon olive oil in large saucepan over medium-high heat.
  • Add garlic and stir 30 seconds.
  • Add spinach; toss until barely wilted and still bright green, about 2 minutes.
  • Sprinkle with salt and pepper.
  • Using tongs, mound spinach in center of 8 plates, dividing equally.
  • Arrange 2 scallops on spinach on each plate. Pour any collected juices from baking sheet into sauce in skillet.
  • Boil until thickened, about 2 minutes. Season with salt and pepper; spoon over scallops.
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