The green grocer


Strawberries and kiwis and pears, oh my!



With all due respect to aromatic stews, comforting casseroles, and hearty root vegetables, SPRING IS HERE! Hooray! Yippee! Hot dog! Wahoo!

We can shed our coats and open our windows. We can feel ourselves lighten as we bask in the sun and smile at the breeze. We can see green again! And the food available to us, oh my, how it awakens our senses.

Here’s what to buy at Bluff Country Co-op right now: organic strawberries ($3.99/lb, on sale), organic tangerines ($4.99 for two pounds, on sale), organic peaches ($2.69/lb, on sale), organic Bartlett pears ($1.99/lb and flying off the shelves), organic kiwis (5/$5).

Here’s what to do with it:

Top your breakfast cereal, oatmeal, waffles, or pancakes

Eat it for a snack

Add it in a smoothie

Toss it in a salad

Bake it on a pizza

Savor it for dessert

Grill it in a kebab 

Never grilled fruit before? You are in for a treat! Grilled fruit is a succulent as ever and makes a great side to grilled meats and veggies. Here are three recipes to try:

Grilled Balsamic Strawberries 

(Lovely on top of vanilla ice cream) 

1 pound strawberries, washed, dried, green tops removed

1-2 tablespoons balsamic vinegar

1-2 tablespoons sugar

1. Heat grill to high.

2. Coat strawberries in balsamic vinegar and roll them in sugar.

3. Grill for one to two minutes.

4. Remove and enjoy!

Grilled Kiwi with Coconut Milk

1 can coconut milk (13.66 fl. oz.), chilled in the fridge overnight

2 tablespoons powdered sugar

6 kiwis, peeled and sliced in half lengthwise

1. Heat grill to high.

2. Pour water out of chilled coconut milk (reserve for later). Scoop the solid milk into a bowl and beat in the powdered sugar. Reserved coconut water can be added to soften the milk.

3. Grill the kiwi for two to three minutes until the kiwis are fragrant and golden. Serve with a dollop of coconut milk.

Grilled Fruit Kebabs


1 pound fresh ripe peaches and/or plums, pitted and cut into quarters

1 small pineapple (two to three lbs.), peeled, cored, and cut into two-inch cubes

1/2 cup ginger ale

2 tablespoons honey

2 tablespoons orange juice

1 tablespoon vegetable oil

1/4 cup brown sugar

1/4 teaspoon ground allspice

2 sprigs fresh thyme, stems removed

Pinch of salt

Pinch of cayenne pepper (optional)

6 metal or bamboo skewers (soak bamboo skewers in water before using)

1. Prepare and preheat the grill.

2. In a small bowl, whisk together the ginger ale, honey, orange juice, oil, brown sugar, allspice, thyme leaves, salt and cayenne pepper, if using.

3. Thread the fruit onto the skewers and place them on a rimmed sheet pan. Brush the fruit with some of the marinade. When the grill is hot, put the skewers on and grill on each side for three to four minutes, glazing the fruit with more marinade every couple of minutes.


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