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Chef shows advantages of market produce
CINCINNATI (Josh Knight) -- Buying local produce sounds nice, but is what you're getting worth the extra effort?
Each week a local top-rated chef teaches groups of people some of the benefits as he does his own shopping. Buying fresh, buying local, but what to buy? That's where Chef Vitor, from Vitor's Bistro, comes in.
Nick Weber had been to Findlay Market one other time, "Just kind of walked around, just saw stuff we liked, now I kind of learned from Chef what to look for."
Every Friday, Vitor Abreu teaches a class on how to take advantage of fresh food at local markets. Helping to support local business and in season, local farmers.
"People want to know how to shop. People want to know how to buy produce and what to pick out. What looks good and what to eat," Abreu said.
The chef explained ways to tell the ripeness of different fruits and veggies, "Take this grape stem for instance, it's much greener."
Want to eat your grapes through the week, go with that green stem. Maybe you want super sweet grapes for today's afternoon picnic, find a bunch on a brown stem. Aside from how to pick the best produce, Vitor also showed everybody ways to keep the produce fresher longer.
Did you know when you buy asparagus and get it home you can cut off the tip and put it in water inside the refrigerator? It will actually stay fresh like that for up to two weeks. Most local produce from the tri-state is still out of season, but he still wants to support the small suppliers. Just give it a few months though, Vitor says local equals flavorful.
"The more items that they have that are farm raised versus commercial raised, they are going to see more of my business, because I want that farm raised product," Vitor said.
Chef Vitor says one way you can save money is by bargaining on some of the very ripe, "must eat today," produce. Vendors will likely want to move it and you can get some very sweet fruits. If you're interested, CLICK HERE for Vitor's Facebook page.
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