Kale Since its meteoric rise in fame from salad bar garnish to darling of the fresh produce world, there isn't much that hasn't been said about kale. A staple for most departments and households, we have a lot of selection in the world of kale from sweet curly green types, to the hearty and nutty-flavored Italian varieties to the more robust and cabbage-like red and purple type. Having all three in your department can be a hearty green eater's dream come true. Kale can have a reputation for toughness which adequate watering throughout the growing season can combat. For summer salad applications, massaging the leaves can also help break down some of the fibrousness and ease digestion. This week will start to see local kales coming in from Siri and Son Farms, Spring Hill Farm, and Fry Family Farm.

Jicama Also known as the Mexican yam or turnip, jicama is a mildly sweet and starchy taproot with a delicate crunch and flavor reminiscent of a water chestnut. Not so long ago, it was tough to find a steady source for organic jicama, but our friends at Pacific Organics have been delivering a fantastic program. A native to tropical climates in Central America, jicama has long been used in Mexican and Latin cuisine and has also become more common in Asian cuisine.

This versatile veggie is best when small to medium in size with smooth, shiny and unblemished skins. It's a great addition to salads, stir fries, slaws, soups or simply eaten raw marinated in lime juice with chili powder sprinkled on top. It even maintains its fantastic crunch when cooked! It's also surprisingly high in vitamin C and the soluble fiber called oligofructose inulin, which is an inert carbohydrate that does not metabolize into simple sugar, making it a good option for diabetics. To increase shelf life, consumers should store in a cool, dry place and leave uncovered once home. If handled properly, jicama can easily be stored for 3-4 weeks. If storing cut jicama, cover the root loosely with a paper towel and place in a plastic bag and refrigerate.


Merchandising tips: Jicama are best displayed in a non-chilled dry area. Produce departments that have cross-merchandised them with other items such as avocados, limes, chili and bell peppers, tomatoes, winter squash and potatoes have reported increased sales and interest from consumers. Partnered with recipe cards, big displays and competitive pricing, stores from across the country have benefited from a 40-80% increase in sales. The key to selling jicama is to get people to taste it. Demoing is a solid option as is featuring jicama recipes in your deli set or cooking programs. Make it a shining star of your set!