Did you know that August 13 is National Filet Mignon Day. The most expensive cut of beef comes from the small end of the tenderloin. Because this area of the animal is not weight-bearing, the connective tissue is not toughened by The term “filet mignon” is a French derivative, the literal meaning is small (mignon) boneless meat (filet). On restaurant menus it is called Filet Mignon, Tournedos, Medallions, Filet de Boeuf and Tenderloin Steak.  This cut of beef  ia one of our most popular sellers.

Plum fruit or gage is a stone fruit tree in the genus Prunes cultivated empower many in China, Japan, America and Europe, Dried plum fruit are called dried plums or prunes. Mature plum fruitmay have a dusty white coating that gives the appearance of the glaze and easily erased. This is the epicuticular wax layer and is known as wax bloom.

There are many kinds of plums with a variety of different types of varieties such as colors, different sizes, and there are four kinds of plums main types the Japanese plum, European plum, cherry plum, and Damsons & Mira belles plum. European plums are generally smaller than Japanese plums. Plum-shaped fruit with a smooth-faced round with sweet meat.

I found this article by Cari Marteens about customers scooping out the inside of the bagels interesting. Here’s the scoop on the latest breakfast food trend originating from New York, home of the bagel. Ordering your bagel “scooped out” has become the thing to do. New Yorkers who are counting carbs, calories or both, but just can’t give up their morning bagel and schmear are requesting that the soft guts of their bagels be professionally removed, according to a story by Annie Karni and Joseph Goldstein in the New York Post. After the scooping, all that’s left of the thing is the “crusty carcass” as Karni and Goldstein put it. They quote Joel Baruch, owner of Gotta Get a Bagel on Long Island who fumes, “They’re making me nuts with the scooping!” Baruch says 90 percent of his customers now order their bagels this way. But these waistline watchers may be kidding themselves if they think they’re really sparing themselves from that many calories or carbs. Nutritionist Marissa Lippert told the Post reporters that scooping out the innards saves at the most around 75 calories. Yeah, and what do they do with the scooped out stuff? Feed it to the New York pigeons, maybe? Let us know if see any bagel scooping going on in your town.

If you grow your own garlic or have a good farmer’s market, then you can enjoy a new kind of vegetable — garlic scapes. The scapes are the flower stems that garlic plants produce before the bulbs mature. Growers often remove the scapes to push the plant’s energy toward bigger bulbs, and when harvested while they are young and tender, the scapes are delicious.

Here is something we needed  and could not find it is usually only found in cans in the USA.  Jackfruit is a relative of breadfruit and fig and can weigh up to 100 pounds.  Spiny and oval or oblong-shaped, the tropical Jackfruit grows in parts of Africa, Brazil and Southeast Asia.  When green, both its flesh and edible seeds are included in curried dishes.  Ripe Jackfruit has a bland, sweet flavor and is generally used  for desserts.