Heavenly Homegrown Produce!
What is Homegrown?
At Meijer, Homegrown products are those that are grown or produced within our 5 state regions of Michigan, Indiana, Ohio, Illinois and Kentucky. Meijer builds relationships directly with over 65 local farmers and inspects product quality before it hits our store shelves. You get the best produce fresh from the family farm to your family table!
Buying Homegrown also supports our local economy, benefits the environment and is an affordably delicious way to add more nutrition to your daily meals.
• Nearly 75 varieties of homegrown produce are sold at Meijer, accounting for 30% of all produce sold in our stores during peak season
o Last year Meijer sold 20 million pounds of Michigan apples!
• Homegrown supports the local farmer and economy – Meijer will pump $60 million back in to local communities through our homegrown partnerships
• Local buying reduces shipping costs related to fuel consumption, which is also good for the environment by reducing emissions
• Most importantly, Meijer shoppers get the freshest, highest quality produce at a great value.
Picking Homegrown Produce:
Blueberries (NuVal Score 100): Sweet and succulent – these Michigan gems are packed with nutrients that help prevent heart disease, reduce cancer risk, contribute to gut health and regularity, and strengthen the immune system. 1 Cup = 80 Calories.
Selection: Blueberries should be firm and plump with uniform size and color. The coloring of fresh berries should be deep purple to nearly black with a silver to white frost on the skin. They should also be dry and free from leaves and stems.
Avoid: Overripe or old berries have a dull appearance and are soft, with dimpled skin or leaking juice.
Storage: Refrigerate. Use within 5-7 days.
Cabbage (NuVal Score 100): Excellent source of vitamin C and a good source of fiber. Cabbage is a cruciferous vegetable--which appear to lower our risk of cancer more effectively than any other vegetables or fruits. 1 cup cabbage = 20 calories.
Selection: Good quality product will be semi-solid, well-rounded and fairly heavy in relation to size. Even green coloring means good flavor and vitamin content. Cabbage with fairly thick and pliable leaves will be more tender and juicy.
Avoid: Avoid cabbage that has thin, wilted leaves which are a sign of old cabbage. Oblong and cracked heads mean poor quality from growing conditions.
Storage: Store cabbage in an air tight bag or container in the refrigerator for up to one week.
Honeyrock Melons or Cantaloupe (NuVal Score 100): Excellent source of potassium and the antioxidant beta-carotene, and it's a good source of fiber, vitamin C, and folate. 1 cup melon = 25 calories.
Selection: A good quality cantaloupe will have large webbing or netting on the skin, have yellowish orange coloring, and is slightly soft on the stem end (firm elsewhere). It will have a fragrant smell at the stem end and stem end should be a smooth and well rounded cavity. You might be able to hear the seeds rattle inside a juicy melon when shaken.
Avoid: melons with a rough stem end with portions of the stem remaining. This means the melon was harvested too early. Melons with green coloring, soft or sunken spots, or dark and dirty spots that look moldy are all signs of poor quality.
Storage: Cantaloupes pick up other odors easily so don’t store close to cut onion, garlic or other very aromatic foods. The whole melon will refrigerate up to five days (you may wish to wrap the melon in plastic wrap first). Cut melon stored in an airtight container will keep in the refrigerator 3 to 5 days.
Corn (NuVal Score 91): A good source of fiber and B vitamins (thiamin and folate), vitamin C, and the antioxidants lutein and zeaxanthin which reduce risk for age-related macular degeneration (a leading cause of blindness). One 7” ear of corn = 80 calories.
Selection: Good quality corn has full, evenly formed filled ears with straight rows of kernels. The husks will be fresh-looking and bright green, and the silk ends free of decay or worm damage. Pull back the husk slightly to inspect kernels. Be sure the coloring of the kernels is bright and shiny and that kernels appear plump.
Avoid: Avoid corn that has shriveled, burned looking husks, or has dark-colored slime in the tassel. Large kernels, those with dark yellow dents and wrinkled kernels are indications of old corn. Also avoid underdeveloped kernels lacking good color (except in the white variety) and short or crooked ears that are not filled almost to the tip with kernels.
Storage: Store sweet corn in the refrigerator for up to three days. Keep the husk attached to the sweet corn during storage; it will help protect and retain the corn’s moisture content. If the husk is already removed, refrigerate fresh corn in a plastic bag and use within 3 days.
Cucumbers (NuVal Score 93): The cucumber is a fair source of vitamin C and contains caffeic acid which helps to reduce swelling and soothe skin irritations (such as sunburn). The skin of the cucumber contains minerals, including silica which helps maintain collagen and other connective tissues. One cup sliced cucumber = 20 calories.
Good quality cucumbers are an even dark-green color, firm and relatively thin, but can be either long or short. The thin skin of the cucumber does not require peeling unless waxed. English or hothouse cucumbers grow up to 2 feet long and are virtually seedless and claim to be burpless. They are usually sold in grocery stores shrink-wrapped.
Avoid: Avoid cucumbers that are soft, yellow or wrinkled on the ends. Huge fat cucumbers may be full of large seeds and bitter.
Storage: Refrigerate cucumbers up to one week in a sealed plastic bag in the refrigerator.
Green Beans (NuVal Score 100): Good source of vitamin A, vitamin C, folate, potassium and dietary fiber. One cup green beans = 45 calories.
Selection: Choose beans that have a smooth feel and bright green color. Beans should be free of brown spots or bruises. They should have a firm, crisp texture and 'snap' when broken.
Avoid: Limp, dull colored green beans and those with significant brown spots or bruises.
Storage: Store unwashed fresh beans pods in a plastic bag kept in the refrigerator crisper. Whole beans stored this way should keep for about seven days.
Kale (NuVal Score 100): Excellent source of vitamin A, vitamin C, dietary fiber and a good source of calcium and B vitamins including folate. A close relative to broccoli, kale contains many cancer fighting antioxidants and may help with cell detoxification. Kale is also a good source of lutein which reduces risk for cataract and macular degeneration. One cup kale = 35 calories.
Selection: Choose firm, deeply colored leaves and moist hardy stems. Leaves should look fresh, be un-wilted; free of signs of browning, yellowing and small holes. Smaller-sized leaves will be more tender and have a more mild flavor than those with larger leaves.
Avoid: Very large kale since these would be tough, also avoid wilted or browning kale.
Storage: Store in a plastic bag in the refrigerator crisper. Wash just before using to keep crisp. Kale can be kept in the refrigerator for several days; although it is best when eaten with the first few days of purchase (bitter flavors will become more prominent the longer the kale is stored).
Lettuce (Leaf, Romaine) (NuVal Score 100): Excellent source of vitamin A, vitamin C and folate. Romaine and leaf lettuces are also good sources of fiber, aiding in digestion. One cup lettuce = 15 calories.
Selection: Good quality leaf and Romaine lettuce will have fairly large, loose heads and thick, “crumpled” or crisp looking leaves. The leaves will be medium to dark in color blending to nearly white ribs or veins. A sweet or bitter smell at the stalk end indicates a sweet or bitter flavor.
Avoid: Avoid lettuce with thin, wilted leaves and brown spots near the stalk end. Very solid, light-colored heads indicate a larger core and less flavor.
Storage: Store in airtight bag or tightly wrapped romaine will keep up to ten days. Leaf lettuces can be stored wrapped in a damp paper towel and then sealed in a plastic bag can be stored up to five days. All lettuce should be stored in a refrigerator crisper drawer away from fruit.
Radishes (NuVal Score 99): Good source of potassium and folic acid. A member of the cruciferous vegetable family, radishes provide cancer fighting antioxidants and may help in liver detoxification. One cup radishes = 20 calories.
Selection: Good quality radishes will be smooth, firm, and small to medium sized. The coloring will be an even bright cherry red free of blemishes or scars. The tops will be bright green and appear crisp.
Avoid: Radishes that are soft, dull-colored, have white or brown scars, or black spots. If the tops are yellow, limp or slimy, the radishes are either old or have not been refrigerated properly.
Storage: Remove and discard leaves if on at time of purchase. Store unwashed radishes in an airtight bag in the refrigerator for up to 5 days.
Summer Squash and Zucchini (NuVal Score 99): A good source of vitamin C, vitamin A, and the mineral manganese. Zucchini also provides lutein, an antioxidant that benefits eye health. One cup sliced = 20 calories.
Selection: Good quality zucchini should be firm, smooth-skinned and smaller in size and the surface will be shiny. Larger squash are good for stuffing.
Avoid: Soft, wrinkled, blemished or dull in appearance. Large squash will be less tender and contain more seeds than a smaller product.
Storage: Unwashed squash will refrigerate up to a week in a plastic bag, though it is best used within 2 or 3 days of purchase. To prevent decay do not wash until ready to use. Keep away from moisture as it will speed the decaying process.
Berry Breakfast Pizza
2 Wheat English muffin
3 Tbls. Meijer Light Cream Cheese
2 tsp. Honey
1/2 Cup Fresh Strawberries, Capped and quartered
1/2 Cup Fresh Blueberries
1. Preheat oven to 425 degrees.
2. Mix cream cheese with honey and spread over top of both halves of English Muffins.
3. Place in oven (or toaster oven) and bake until edges are lightly browned. Remove from oven.
4. Arrange fruit on top and enjoy!
Nutritional Information (per serving): Calories 250, Fat 6g, Carbohydrate 42g, Fiber 6g.
Cabbage and Radish Slaw with Garlic Vinaigrette
1/4 cup Meijer olive oil
1/4 cup white wine vinegar
1 tbsp McCromick Perfect Pinch Basil & Garlic Seasoning
1 tbsp sugar
1/2 tsp salt
3 cups shredded green cabbage
1/2 cup shredded red cabbage
1/2 cup sliced radishes
1. Mix oil, vinegar, seasoning, sugar and salt in large bowl. Add coleslaw mix, red cabbage and radishes; toss to coat well. Cover.
2. Refrigerate 1 hour or until ready to serve.
Nutrition Information (per serving): Calories 103, Fat 7g, Cholesterol 0mg, Sodium 285mg, Carbohydrate 9g, Dietary Fiber 2g, Protein 1g
Recipe adapted from McCormick
Corn and Basil Cakes
Serves 5 (2 cakes each)
½ cup white whole-wheat flour (such as King Arthur)
½ cup Meijer low-fat milk
2 large eggs
2 tbsps. Meijer canola oil
½ tsp. baking powder
½ tsp. salt
¼ tsp ground pepper
2 cups fresh corn kernels (about 2 large ears or frozen)
½ cup chopped fresh basil
1. Whisk flour, milk, eggs, 1 tbsp. oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil.
2. Brush a large nonstick skillet lightly with some of the remaining 1 tbsp. oil; heat over medium heat until hot (but not smoking). Cook 4 cakes at a time, using about ¼ cup batter for each, making them about 3 inches wide. Cook until the edges are dry, about 2 minutes. Flip and cook until golden brown on the other side, 1 to 3 minutes more. Repeat with the remaining oil and batter, making 10 cakes total. Reduce the heat as necessary to prevent burning.
Serve Corn Cakes as a side dish with barbecued chicken or pork chops and a green salad.
Source: Eating Well
Nutrition Information (per serving): Calories 180, Total Fat 9g, Cholesterol 86mg, Sodium 329mg, Carbohydrate 21g, Fiber 2g, Protein 7g
Cannellini Bean & Kale Soup
1 tablespoon Meijer olive oil or Meijer canola oil
8 large garlic cloves, crushed or minced
1 medium yellow onion, chopped
4 cups chopped raw kale
4 cups Meijer reduced-sodium chicken or vegetable broth
2 (15 ounce) cans Bush’s white beans, such as cannellini or navy, undrained
4 plum or roma tomatoes, chopped
2 teaspoons dried Italian herb seasoning Salt and pepper to taste
1 cup chopped parsley
1. In a large pot, heat olive oil. Add garlic and onion; sauté until soft.
2. Add kale and sauté, stirring, until wilted.
3. Add broth, beans, tomato, Italian herb seasoning, salt and pepper.
4. Simmer 15-20 minutes.
5. Ladle into bowls; sprinkle with chopped parsley.
Nutrition Information (per serving): Calories 188, Total fat 2 g, Cholesterol 0 mg, Sodium 301 mg, Carbohydrate 31 g, Fiber 6g, Protein 11 g.
Skillet Green Beans
1/4 cup slivered almonds
5 cups fresh green beans cut into 1” pieces (about 1 lb.)
2 tbsp. butter
1 shallot or 1/2 small onion, halved and thinly sliced
3 garlic cloves, minced
3 cups cherry tomatoes, halved
1 tbsp. dried basil
1. Place almonds in a large skillet; cook over medium heat until light golden, stirring occasionally. Remove from skillet and set aside.
2. Place green beans and 1/2 cup water in same skillet. Heat until steaming; cover and simmer 8 minutes or just until crisp-tender. Drain beans; set aside and keep warm. Wipe skillet dry with paper towels.
3. Return skillet to medium-low heat. Add butter; cook until light golden brown. Add shallot and garlic; cook 30 seconds. Add tomatoes and basil; cook until tomatoes are heated through.
4. Add beans and almonds; toss to coat and heat through. Season with salt and pepper to taste, and serve.
Nutrition Information (per serving): Calories 95, Fat 5g, Sodium 51 mg, Carbohydrate 7g, Fiber 3g, Protein 3g
Stuffed Zucchini Serves 4
2 medium zucchini (about 8 inches) ¾ lb. 90% Meijer lean ground beef 1 small onion, chopped ½ c. large fresh mushrooms, quartered ½ cup chopped red bell pepper ½ cup chopped green bell pepper 1 cup 2% shredded Mexican four cheese blend, divided Salt and pepper to taste
1. Cut zucchini in half lengthwise; scoop out pulp, leaving a ½ inch shell. Finely chop pulp.
2. In a skillet, cook beef, zucchini pulp, onion, mushrooms and peppers over medium heat until meat is no longer pink; drain.
3. Remove from the heat. Add ½ cup cheese, salt and pepper; mix well.
4. Spoon into the zucchini shells. Place in greased 11x8 inch baking dish. Sprinkle with remaining cheese. Bake uncovered at 350 degrees for 25-30 minutes or until zucchini is tender.
Nutrition Information (per serving): Calories 295, Total Fat 16g, Cholesterol 90 mg, Sodium 563 mg, Carbohydrate 6g, Dietary Fiber 1g, Protein 30g