When To Buy Local Produce at Stop & Shop (Recipes)

Stop & Shop has a relationship with reputable Connecticut farmers and their fresh produce is featured at local Stop and Shop stores through the summer (July through October), The best time to buy fruit and vegetables is when they are at their peak. Take a look at the Stop and Shop chart below to see when you will find local produce in Stop and Shop stores so you can support your local Connecticut farms and farmers.

Look for this special section in your local Stop and Shop to shop local farmers.

Stop and Shop Fresh Produce

When we visited our local Stop and Shop in July we found fresh ears of corn, cucumbers, cabbage, eggplant, zuccini, squash, and green beans. Everything was so fresh and was probably picked the day before we saw it in the store. We even spotted locally grown sunflowers in the florist department.

Follow this chart to find out when you will find local produce from Connecticut farms at your favorite Stop and Shop store.

Note: not all vegetables will be available at all Stop and Shop stores.

Available in July and August:

  • Cabbage
  • Cantalope
  • Carrots
  • Corn
  • Cucumbers
  • Eggplant
  • Green Beans
  • Kale
  • Lettuce
  • Peppers
  • Summer Squash
  • Tomatoes
  • Turnips
  • Watermelon
  • Zucchini

 

Available in September:

  • Butternut Squash (Acorn)
  • Brussel Sprouts
  • Cabbage
  • Cantalope
  • Carrots
  • Corn
  • Cucumbers
  • Eggplant
  • Green Beans
  • Kale
  • Lettuce
  • Peppers
  • Pumpkins
  • Summer Squash
  • Spinach
  • Sweet Potatoes
  • Swiss Chard
  • Tomatoes
  • Turnips
  • Watermelon

Available in October:

  • Butternut Squash (Acorn)
  • Brussel Sprouts
  • Cabbage
  • Carrots
  • Cucumbers
  • Eggplant
  • Green Beans
  • Kale
  • Lettuce
  • Peppers
  • Pumpkins
  • Summer Squash
  • Spinach
  • Sweet Potatoes
  • Swiss Chard
  • Tomatoes
  • Turnips
  • Watermelon
 Connecticut Sunflowers

ct-local-vegetables

Here are a couple of recipes to give you some ideas for using local produce.

Roasted Vegetable Salad

Roasted Vegetable Salad with Tortellini

Makes 6 servings • Prep Time: 20 mins. Cook Time: 5 mins.

Ingredients:

  • 1/4 cup canola oil
  • 1 Tablespoon lemon juice
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon minced garlic (roasted if desired)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 corn on the cobs, husks removed*
  • 1/2 pound tomatoes, sliced or grape tomatoes
  • 1/2 pound asparagus spears, trimmed
  • 1/2 pound zucchini, sliced
  • 1/2 pound yellow summer squash, sliced
  • 1 pound mixed salad greens
  • 9 ounces Simply Enjoy fresh cheese tortellini

Directions:

  1. Cook tortellini according to package directions. Drain and set aside.
  2. In a bowl mix together oil, lemon juice, mustard and garlic. Season with salt and pepper, and set aside.
  3. Rinse all of the vegetables and preheat the grill. Grill all of the vegetables, cooking for 2 minutes on each side, turning often so that the vegetables cook, but not burn. Using a grill basket is great for this recipe.
  4. Cut the corn kernels off of the grilled ears, cut the asparagus into pieces, and roughly chop the lettuce; add to a large bowl followed by the rest of the vegetables and the cooked tortellini.
  5. Toss with dressing and serve immediately, at room temperature or chilled.

Per serving: 289 calories, 13g fat, 2g saturated fat, 18mg cholesterol, 454mg sodium, 36g carbohydrate, 5g fiber, 6g sugars, 10g protein

Green Bean Potato Salad

Green Bean & Potato Salad

Makes 8 servings • Prep Time: 15 min. Cook Time: 10 mins

Ingredients:

  • 1/2 cup nonfat plain Greek yogurt
  • 1/4 cup finely chopped red onion
  • 2 Tbsp chopped fresh dill
  • 1 tsp lemon zest
  • 2 Tbsp fresh lemon juice
  • 1/2 lb small red and/or purple potatoes, cut into small pieces
  • 1 lb green beans, trimmed and cut into 2-inch pieces

Directions:

  1. In a medium bowl combine yogurt, onion, dill, lemon zest and lemon juice. Cover and set aside.
  2. In a large skillet combine potatoes and 1 cup water. Place green beans on potatoes. Place skillet over high heat; bring to a simmer. Reduce heat to medium; cook, covered, 5 minutes or until potatoes are tender and green beans are crisp-tender. Drain and rinse under cold water; drain well.
  3. Add potatoes and green beans to yogurt mixture; toss to coat. Serve warm or refrigerate until serving.

Per serving: 50 calories, 0g fat, 0g saturated fat, 1mg cholesterol, 15mg sodium, 10g carbohydrate, 2g fiber, 3g sugars, 3g protein

Disclosure: Stop and Shop provided us with a gift card so we could visit the store and check out what they offer from local Connecticut farmers

Comments

  1. Love the produce and the floral departments at my local S&S!

Leave a Reply to Bonnie Cancel reply

*