Nothing Forbidden About Locally Grown Fruit

QUINCY, Mass., Oct 19 /PRNewswire/ -- As the fall harvest kicks into full gear and the cooler weather sets in, healthy eating habits can take a back seat to less nutritious fall comfort foods. This fall, Stop & Shop reminds families to enjoy the bounty of the harvest by filling their plates with fresh, locally grown fruits and veggies straight from their local farms.  

According to the U.S. Centers for Disease Control and Prevention, in 2009, 67.5 percent of adults ate fruit less than two times daily and 73.7 percent ate vegetables less than three times per day. Despite ongoing efforts to increase healthy eating, families across the U.S. are still not able to eat the suggested daily dose of fruits and vegetables.

Stop & Shop is helping families get their daily value of fresh fruits and veggies by providing shoppers with many options for choosing fresh, in season, locally-grown produce.

For more than 60 years Stop & Shop has been the largest buyer and seller of fresh and local produce in the Northeast. "We recognize the value in supporting local farms and believe it is our responsibility as a company to make it easier for our customers to purchase locally grown food," said Andrea Astrachan, vice president of consumer affairs at Stop & Shop.  

Thanks to Stop & Shop's longstanding partnership with both small- and large-scale local farms, customers can pick up fresh from the farm fruits and vegetables at their local stores. "Our goal as farmers is to provide Stop & Shop customers with produce that is fresh, healthy and good for the environment," said David Wojciechowski, owner of Harvest Farm of Whately Massachusetts. "We appreciate the local support Stop & Shop has provided for us and truly value being able to provide customers with the best tasting vegetables around."

According to the Pioneer Valley Grower's Association, based in South Deerfield, Mass., some of the freshest stock to look for this season includes butternut squash, apples, green beans, red cabbage, and potatoes.

Try these tasty fall favorites and get all the daily fruits and veggies in one sitting. For more than 600 fresh recipes and seasonal sensations visit www.stopandshop.com.

Directions

Heat 1 tsp oil in a large, heavy nonstick skillet over medium heat. Add onion and cook just until soft. Add remaining oil, eggplant, zucchini, salt and pepper and cook until eggplant is golden brown. Add peppers and stir-fry 3-4 minutes. Stir in garlic and cook only until fragrant, about 30 seconds. Add tomatoes, vinegar and herbes de Provence. Reduce heat to low, cover and gently simmer 4-5 minutes. Meanwhile, in rapidly boiling water, cook penne according to package directions. Drain pasta. Measure 1 cup pasta and stir into ratatouille. Remove from heat and stir in basil. Portion remaining pasta into shallow soup bowls and top with ratatouille. Sprinkle each with Parmesan and garnish with more fresh basil.

Directions

Spray a 9-inch baking dish with vegetable cooking oil. Arrange alternate layers of potatoes and apples in the dish. Pour orange juice and maple syrup over the layers. Dot with margarine. Cover and bake in a 375°F preheated oven for 20 minutes or until apples are tender.

About Stop & Shop

The Stop & Shop Supermarket Company, headquartered in Quincy, Mass., employs more than 59,000 associates and operates stores throughout Massachusetts, Connecticut, Rhode Island, Maine, New Hampshire, New York and New Jersey. The company is a member of the US Green Building Council and has been awarded LEED (EB) certifications for 50 of its existing stores.  Stop & Shop has been recognized by the EPA for the superior energy management of its stores and is also a member of the EPA's Smart Way program.

SOURCE Stop & Shop

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