46
MY
ROUSES
EVERYDAY
NOVEMBER | DECEMBER 2013
BASTING
You can use turkey stock to baste, but butter will
add an even rich flavor. Melt a stick of butter
over medium heat in a small saucepan. Add
whole peppercorns, fresh sage, fresh thyme and
a tablespoon of sherry vinegar. Baste turkey as
it roasts, about every 30 minutes.
Holiday Turkey Tip
FOOD TRENDS
The Produce Department
A
t the recent Produce Marketing Association (PMA) Convention in New
Orleans, Fresh Summit 2013, PMA President Byran Silbermann told
attendees that consumers are growing increasingly interested in farming. “We’ve
gone from the celebrity chef to the celebrity farmer in just a few short years.”
KNOWYOUR FARMER may be a new trend nationwide, but it’s nothing new
at Rouses. Our produce department is inspired by the farmers markets where my
great grandfather J.P. Rouse used to sell the fruits and vegetables he bought from
neighborhood farms. We still buy from those farms, and we still proudly display
the names of our local farmers and their farms right next to their products. We
want you to know where your food comes from, and who grows it.
Notes from the Fresh Summit in New Orleans, LA:
“
New pouch packaging, microwaveable packaging for potatoes and mushrooms,
and single-serve options combine healthy eating and convenience.
”
—Joe, Rouses Produce Director (right)
“
Bagged salads are still hot, and we’re seeing more salad kits (single-serve and
family-size), along with bagged cooking greens and juicing greens.
”
—Patrick, Rouses Produce
Rouses was the final stop on the Produce Marketing Association’s Tour of Stores.
“
Rouses really just gets everything right, and in many ways, this
store is a culmination of the other stops on the tour, bringing
together the best of fresh, local (including herbs grown in the
store’s hydroponic rooftop garden) and gourmet. It’s authentic and
down-home, welcoming locals and tourists, commuters and shop-
pers. From chef-led sampling in the produce section to meat guru
Allison Dean holding court with a cooking demonstration, Rouses
does it all and keeps it all fresh.
”
—Jim Dudlicek, Editor-in-Chief, Progressive Grocer
“
Rouses is committed to supporting new local food startups, local
farmers, fisherman, dairies, bakers and manufacturers.
”
—PMA
“
Rouses distinguished itself with its extensive local offerings.
”
—Jenna Telesca, Supermarket News
