Shop Ukrop’s this Summer and Support Local Farmers
Since our first store opened in 1937, Ukrop’s has supported farmers in our community by selling local produce. Today, July marks the prime season for locally grown produce, so it’s also the height of our “Local Route” campaign. Stop in our stores this month and look for signs throughout the produce department calling out fresh produce from local growers. We guarantee you’ll get some of the best-tasting fruits and vegetables around, and they’ll taste even better when you know you’re helping to support the local economy.
Enjoy the Fresh Flavor of Vegetables on the Grill
We all know how to chop vegetables for a salad or sauté them indoors, but preparing them on the grill can create new, unique flavors that complement any meal. Just about any vegetable can be prepared on the grill. Here are some tips and tricks for different veggies.
1. Vegetables that take particularly well to grilling include peppers, eggplant, tomatoes, corn on the cobb, mushrooms, potatoes and summer squash because they retain their shape and firmness while cooking.
2. After washing and trimming your vegetables, cut them into consistent sizes so they’ll cook evenly. Cut harder vegetables like carrots into smaller pieces, while softer vegetables like squash can simply be sliced in half lengthwise. While kabobs look appealing before they cook, sometimes it’s easier to get good results from vegetables cut into large flat pieces and not packed onto skewers. If you do use skewers, rather than mixing veggies, organize them on skewers by type since different vegetables have different cook times.
3. When cutting squash and eggplant, 3/8 of an inch is a good thickness to aim for. Cut onions into 3/8- to 1/2-inch-thick rounds parallel to the equator. Stick the slices together with a small toothpick or skewer. Leave thin vegetables like asparagus and watery vegetables like tomatoes and tomatillos whole. Greens with a lot of water content like bok choy or romaine lettuce grill well with a bit of the bottom trimmed off and the core left intact. Soak them in water before cooking to remove dirt. Slice greens with a more substantial core like fennel and endive in half lengthwise so the core can hold them together on the grill. Cut the top and bottom off bell peppers, remove the core, then cut the peppers in half from top to bottom. Grill them skin-side down.
4. Most vegetables grill best on medium heat directly over coals or gas. If you want your vegetables cooked without smoky flavor, wrap them tightly in foil. We sell grilling baskets in our general merchandise department that are perfect for cooking smaller vegetables, as well as a special grilling cage just for corn.
5. To make some vegetables cook quicker, you can pre-cook them or soak them before placing them on the grill. If you want to grill potatoes whole as opposed to slicing and cooking them in foil packets, parboil (partially cook them in boiling water) them before you place them on the grill. You can blanch other slow-cooking vegetables like artichokes to shorten their grill time. To make corn cook faster, remove the silk but leave the husk on and soak the corn in water for about an hour before grilling it.
6. When using marinades, you don’t need to soak vegetables as long as you would meat because they soak up flavor quicker. Fifteen minutes in the fridge generally does the trick.
7. If you’re planning on cooking your vegetables directly on the grill, brush them lightly with oil so they won’t stick.
8. If you’re skipping a marinade, one quick way to punch up the flavor is to sprinkle veggies with Parmesan cheese just before serving.
9. Vegetables are done when they can be pierced easily with a fork. As with meat, they continue to cook once they’re removed from the grill, so you can take them off a bit early. If you’re worried your vegetables will dry out if you leave them on the grill long enough to cook the whole way through, try cooking them on the grill just until they have nice markings on both sides, then remove them, place them in a pot or bowl and cover them with plastic wrap to trap the steam and allow them to sit for 5 to 10 minutes. The moist heat will continue to cook them without drying them out. This works particularly well for fennel, peppers, tomatoes and squash.
Hugh French of Sunnyside Farms
in Cumberland, Va., brings Ukrop’s extra-fresh produce including
tomatoes, eggplant, squash, zucchini, green beans, cucumbers, peppers and sweet strawberries.
Bill Jardine and his sons Billy and Brian
grow organic white potatoes and organic sweet potatoes on their farm in Virginia. Their organic practices are not only great for the land, but also yield delicious produce.
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Grill Great Vegetables
Ukrop’s has everything you need to prepare perfect veggies on the grill. These are a few of our favorite tools that make preparing and flavoring vegetables a little easier.
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Deluxe Non-Stick
Grill/Flip Basket
Just spray this high-quality basket with a bit of nonstick spray, add in your favorite veggies, and spatula-free grilling is a cinch. All you have to do is shake and flip the basket to assure everything grills evenly. Also try this basket for small seafood like shrimp and scallops. |
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Corn on the Cobb
Grilling Basket
This durable corn-on-the-cobb griller holds four ears at once! Talk about a hassle-free way to prepare a few ears. Just spray it with non-stick spray, add corn and enjoy. |
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Texas on the Plate Grilled
Vegetable Marinade
Sometimes you just don’t feel like picking up all the ingredients to formulate your own special sauce. Luckily, we carry a host of pre-made marinades including this one that’s geared specifically to veggies. This balsamic-vinegar-based sauce adds a bit of tang to any vegetable you want to throw on the grill. |
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Marinating Trays
These special trays allow you to get everything you’re grilling equally coated in sauce. Plus, they snap securely closed and stack in the fridge, so there’s no fear of sauce dripping all over. They work just as well for veggies as they do for meat. And if you’re making a meaty main course,
they have special prongs that tenderize meat and allow it to soak up more flavor. |
These recipes are specific to grilling vegetables, so most are lighter than your average sauce. Soak vegetables in the fridge from 15 minutes to an hour depending on how strong of a flavor you desire.
The Basic
2 parts Joe’s Market Extra Virgin Olive Oil
1 part lemon juice
1 garlic clove, peeled and crushed
Add your favorite herbs such as thyme, rosemary or basil. You can also use different oils like walnut or sesame to add different nuances. A drizzle of vinegar like balsamic, red wine or rice wine can also add a distinct taste.
Light, Asian Marinade
1/2 cup Joe’s Market Extra Virgin Olive Oil
1/2 cup soy sauce
1/2 cup lemon juice
1/2 clove garlic, crushed
Curry Marinade
3 tablespoons Joe’s Market 12 Year Aceto
Balsamic Vinegar
2 tablespoons orange juice
4 garlic cloves
1 tablespoon fresh grated ginger
2 tablespoons curry powder
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground cumin
1 tablespoon honey
Zesty Marinade
3/4 cup chopped fresh cilantro
1/4 cup Joe’s Market white or red wine vinegar
1/3 cup olive or vegetable oil
1 1/2 teaspoons grated lime zest
3 tablespoons lime juice
3/4 teaspoon salt
1/4 to 1/2 teaspoon sugar
1/4 to 1/2 teaspoon Tabasco sauce
1/4 teaspoon black pepper
Asian Basting Sauce
1 large shallot, finely minced
2 1/2 tablespoons Joe’s Market 12 Year Aceto
Balsamic Vinegar
2 tablespoons soy sauce
1 1/2 teaspoons dark sesame oil
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon sugar
1/4 teaspoon Sriracha hot chili sauce.
Tip: Paint the basting sauce on vegetables just before
grilling and once halfway through cooking.
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Grilled Stuffed Bell Peppers
Serves: 4 | Prep Time: 25 minutes | Cook Time: 30 minutes
Ingredients:
2 cups cooked brown rice
1 1/2 cups water
4 large bell peppers
1 cup canned black beans, rinsed
1 teaspoon ground cumin
3/4 cup reduced fat sour cream
2 ounces grated Romano cheese
2 ounces crumbled feta cheese
1/2 cup chopped fresh cilantro
1 cup chopped Hanover tomatoes
2/3 cup chopped scallions
Salt and pepper to taste
Cut a wide circle around the stem of each pepper so you end up with a cap that can be replaced once you’ve stuffed the peppers (as if you’re carving a pumpkin). Clean seeds and membranes from the cap and interior of each pepper. Set aside.
Place beans in a large mixing bowl and lightly mash. Stir in cumin, sour cream, cheese, cilantro, tomatoes, scallions, salt, pepper, and mix until combined. Gently mix in cooled rice.
Divide mixture into four equal portions. Stuff each pepper with filling and replace cap, pressing cap into stuffing so the pepper remains closed. Brush peppers with olive oil and place in a grilling basket on a medium-hot grill. Roll each pepper a quarter turn every 7 minutes. Cook about 30 minutes or until the filling is hot, the skins are charred, and the flesh is soft.
Honey Chipotle Grilled Corn
Serves: 6 | Prep Time: 15 minutes | Cook Time: 10 minutes
Ingredients:
2 canned chipotle chiles in adobo sauce
1/2 cup Joe’s Market Chipotle Lime Scampi Butter
1/3 cup mild honey
1 garlic clove, minced
Salt to taste
6 ears locally grown sweet corn in husks, silk removed
Preparation: Blend chiles, butter, honey, garlic and salt in a food processor until smooth. Peel husks back and spread some of the mixture on each ear of corn. Bring husks back up around corn. Place on the hottest part of a medium-hot grill and cook for about 10 minutes, turning occasionally, or until the corn is cooked through. Once the corn seems done, remove the husks and serve immediately.
TIP: When selecting corn on the cob, look for bright green husks, light yellow stalks and silk that’s light brown on the end. If you peel the husks back slightly, the kernels should be plump and translucent.
Before grilling, remove all of the husks except for two layers. Too much husk will prevent the flavor of the grill from reaching the corn and trap moisture inside. Having a light layer of husk allows smoke flavor in, but prevents too much moisture from accumulating, and it keeps the corn from burning. When you cook corn this way, the husks should burn but the corn should not. As soon as your corn starts turning dark yellow, remove it from the grill. It is better to undercook than overcook.
Herb-Grilled Veggie Packets
Serves: 5 | Prep Time: 10 minutes | Cook Time: 30 minutes
Ingredients:
1 pound redskin potatoes, thinly sliced
1 medium sweet potato, thinly sliced
1 red onion, sliced about 1/4 inch thick
1/4 pound fresh green beans, ends removed
and broken into 1-inch pieces
1 sprig fresh rosemary, chopped
1 sprig fresh thyme, chopped
1 tablespoon Joe’s Market Extra Virgin Olive Oil
Extra olive oil for brushing packets
Salt and pepper to taste
Aluminum foil
Preparation: Heat grill to high heat. Mix together vegetables, rosemary and thyme. Stir in olive oil, salt and pepper. Create about 5 foil packets and brush the inside of each with olive oil, then divide mixture evenly among them. Seal tightly. Place packets on grill and cook for 30 minutes, flipping halfway through, or until the potatoes are tender.
Grilled Salad Skewers
Serves: 6 | Prep Time: 20 minutes | Cook Time: 8 minutes
Ingredients:
6 bamboo or metal skewers
1 loaf Ukrop’s Italian bread, cut into about
18 1-inch cubes
12 Ukrop’s cherry tomatoes
2 red bell peppers cut into bite-size squares
2 yellow bell peppers cut into bite-size squares
Salt, pepper and garlic powder to taste
Joe’s Market Extra Virgin Olive Oil
6 leaves romaine or green leaf lettuce
3 tablespoons store-bought pesto
1 large ball fresh mozzarella cut into bite-size chunks
Preparation: Thread bread, tomatoes and peppers on skewers. Allow to sit for 15 to 20 minutes so bread picks up tomato and pepper flavors. Lightly brush skewers with olive oil and season with salt, pepper and garlic powder. Place on a medium-hot grill and cook for 4 to 5 minutes per side or until vegetables are cooked and bread is lightly toasted Place 1 skewer on a lettuce leaf, dollop pesto on top and sprinkle with mozzarella.
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UVC Discounts and Community Events
July 18-20
Sign Up to Sell Lemonade and Fight Cancer!
Set up a stand at the seventh annual ANTHEM LEMONAID to benefit Children’s Miracle Network-Richmond. Participants receive a FREE LemonAid Kit with lemonade, cups, pitcher, stickers, signs and more. Families, community groups and businesses are encouraged to participate. Visit www.childrensmiraclenetwork.net to register or call (804) 228-5929 for more information. Groups interested in placing a stand at Ukrop’s should sign up for a Ukrop’s location with CMN-Richmond.
Vacation Bible School Refreshments
Ukrop’s has been serving the children in our church communities during the summer for more than 50 years. Through our Vacation Bible School program, we give donations of snacks and drinks to churches participating in week long summer Bible School programs. For information about the Vacation Bible School program, click here.
July 5
Hanover Tomato Festival
The 30th annual event includes local vendors, tomato-themed contests and entertainment, as well as a children’s area with a petting zoo, inflatable activities, crafts and pony rides. Free admission. Pole Green Park in Mechanicsville from 9 a.m. to 4 p.m. Visit www.hanovertomatofestival.com.
Luray Caverns
UVC Discount Through October 31
A U.S. Natural Landmark, Luray Caverns features paved walkways, cathedral-sized rooms, towering columns and crystal-clear pools. Come hear the haunting sounds of the world’s only Stalacpipe Organ.Show your UVC Card and save $4 off each adult ticket (13 years and up). Not valid with any other discount. Limit of 6.
Guys and Dolls at The Empire Theatre
UVC Discount Through August 17
Where: 114 West Broad Street, Richmond
Offer: Show your Ukrop’s Valued Customer Card and save $3 off of the $40 single ticket price
More info: Call (804) 282-2620 or visit www.barksdalerichmond.org.
Richmond Kickers UVC Discount
When: 2008 Regular Season Home Games
Where: University of Richmond Stadium
Offer: Show your UVC card at the gate for $2 off each general admission ticket. G.A. tickets are regularly $12 for adults and $7 for youth (4-17). Kids under 3 are admitted free.
More info: Call (804) 644-KICK or visit www.richmondkickers.com to order tickets in advance.
Through November 30, 2008
SkateNation Plus UVC Discount
Where: 4350 Pouncey Tract Road
Offer: Show your UVC card and save $25 off any Birthday Party Package (not valid on Saturdays, must pre-book) and 10 percent off Learn to
Skate or Hockey U programs (first-time
customers only).
More info: Visit www.skatenationplus.com.
Through November 30, 2008
Richmond Ice Zone UVC Discount
Where: 636 Johnston Willis Drive
Offer: Show your UVC card and save 10 percent off Learn to Skate or Hockey U programs
(first-time customers only).
More info: Visit www.richmondicezone.com.
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