Seasonal
It's local produce season!
One of the blessings of summer in Kansas is the fresh, wonderful variety of local produce we have available for our tables. Last year's late freeze put a big dent in our local produce supply - and was especially disheartening for Linda, our produce manager. She had contracted for a ton of local produce and unfortunately, much of it was lost. But this year is different - you'll find new local items in our produce rack almost every week of the growing season.
The Merc produce department offers you more than 125 organic fruits and vegetables every day. We even have locally grown organic produce from these
farms:
- Chestnut Charlie's
- Oak Ridge Farm
- Sandheron Farm
- Tom Buller Farm
- Homestead Farm
- Oak Street Farm
- Spring Valley Farm
When you're browsing our produce department, look up! You'll see any local items sporting a picture of the grower and the miles it traveled to The Merc. Then look further up! You'll see more of our local producers.
During July you can expect to see local...
- Corn
- Onions
- Yellow Squash
- Cantaloupes
- Okra
- Potatoes
- Tomatoes
- Zucchini
- Watermelons
- Carrots
- Peppers
- and more!
It's time for the 19th annual
Naturally Nutritious Food Festival
on Wednesday, July 30,
as part of the Douglas County Free Fair. Entries accepted 6-7pm in Building
21 at the Fairgrounds. Judging begins promptly at 7pm. Written recipe required.
Open Categories:
| Class 1 | Fresh Salsa (no home-canned salsa, please) | ||
| Class 2 | Creative Cold Salads | ||
| Class 3 | Whole Grain Baked Goods (bread, cake, cookies, etc.) | ||
| Class 4 | International Cuisine | ||
| Class 5 | From the Land of Kansas - any recipe featuring at least 4 ingredients produced or grown in Kansas. Recipe must include list of these ingredients. | ||
| Class 6 | Healthy Dessert with Fresh Fruit |
Young Chef Categories:*
| Class 7 | Healthy Snack | ||
| Class 8 | Healthy Dessert with Fresh Fruit |
*These classes are especially for cooks ages 12 and younger, although children are welcome to enter all categories.
Prizes in each class:
| 1st: | $15 Merc Gift Card | |||
| 2nd: | $10 Merc Gift Card | |||
| 3rd: | $5 Merc Gift Card | |||
| Grand Champion: | $50 cash award |
Sample the entries after the judging!
Complete rules on-line at www.dgcountyfair.com. Questions? Call Nancy at the Merc at 785-843-8544.
Summertime is Grilling Time!
Let us make supper a little easier. Pick up some ready-to-grill items from the Merc Meat & Seafood Department.
We have...
- Merc Made Sausages
- Freshly made ground chuck patties
- Beef - kabobs with onions, peppadew peppers, green peppers and zucchini
- Chickens - whole for roasting or split with Jamaican spice rub for the grill
- Pork - spare ribs or baby back ribs from our all-natural friends at Beeler's
- Seafood - The Merc's seafood case is full of the freshest and best selection of seafood in town. Ask our staff for their recommendations
Grilling Seafood
Now that grilling season is in full swing, you may be looking for new things to cook outside. Seafood is wonderful on the grill, but remember...
- Always cook on a hot, well seasoned grill. Choose fish with a firmer texture and a more pronounced flavor. Delicate fish will be difficult to keep in one piece and smokiness from the fire will overpower the more mild flavored types.
- Marinades are fine, but do not leave the fish for more than an hour as acidic marinades will begin the cooking process. Salmon and trout are best with the skin intact while cooking as it helps to hold the fillets together. The skin is easily removed after the fish is cooked. Bass, halibut, and tuna are fine to cook without the skin.
- Make sure your grill is very clean and consider rubbing a light coating of oil (canola or vegetable) over the grill surface.
- Shrimp and shellfish are great grill fare. Make sure they do not fall through the grates and cook them as you would in a pan on the stove.
- Whole fish are wonderful on the grill. Make sure they are cleaned and scaled and seasoned with your favorite flavors.
Try this great salmon recipe:
Grilled Salmon with Apricot Mustard Glaze
4 six oz salmon fillets
4 ripe apricots, cut in half, stones removed
1/4 cup whole grain mustard
1/4 cup white wine
3 tablespoons sugar
1-inch fresh ginger, grated
2 tablespoons olive oil
1 teaspoon Kosher salt
1 teaspoon cracked black pepper
In small saucepan, heat apricots, white wine, sugar, grated ginger, and mustard until apricots are soft and falling apart. Add mixture to a blender or food processor and blend to a silky consistency. Set aside. Pat salmon fillets dry, rub with olive oil, and season with salt and pepper. Place fish on hot grill and cook until they release from grill easily (about 2 to 3 minutes). Brush top side of fillets with glaze. Cook another 2 to 3 minutes with grill lid closed. Remove fillets and brush again with glaze before serving.
Grass-Fed, Grass-Finished Beef from MJ Ranch Returns in June
Locally raised and 100% natural, MJ Ranch's fresh grass-fed, grass-finished beef returns to The Merc on June 20.
MJ Ranch's Angus cattle graze on lush green pastures which means grass-fed beef is lower in total fat and therefor lower in total calories. The meat from grass-fed have a variety of great benefits (see box at left), but best of all, it tastes great on the grill.
The Merc always has MJ Ranch's ground beef in our frozen meat section, so you can enjoy it year-round. Beginning June 20 (for a limited time) look for a variety of grass-fed, grass-finished cuts including the much requested T-Bone Steak.
You'll love 'em!
Meet, Greet & Eat
July 26, beginning at 10am
One Saturday each month we invite local producers into the store so you can meet the friendly faces behind some of our great local products.
In July meet these suppliers:
- Pieroguys Pierogies
- Annie's Teas
- Playfood Non-Dairy Cheeses
- Bread of Life
Please join us!
Need a gift idea?
Give a gift of good taste with a Merc Gift Card or Merc Cooking Class Gift Certificate. Our cashiers at the Customer Service Desk will be happy to help you.
