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Tasty traditions spring anew S

pring is the season of renewal. Whether it’s the warming of the weather or the blossoming of the flowers, it’s difficult not to be inspired by these wonderful months. For many families, spring is also the season for entertaining. Gallo Family Vineyards is dedicated to preserving its own rich family heritage and inspiring others to do the same. F rom reunions with extended family to Easter celebrations, spring offers a fruitful moment for families to share the past and make way for the future. So whether it’s an intimate dinner or an extended extravaganza, spring offers a wealth of resources to create an unforgettable get-together. “The best tip for entertaining in the spring is to take advantage of ‘in season’ produce and craft your menu around what is fresh and local,” said Stephanie Gallo, a third generation Gallo family member. With many vegetables hitting the peak of flavor

Spring Risotto with Asparagus, Lemon & Garlic

in spring, there’s no better time to try new recipes and bring new traditions to your family table. And don’t forget that perfect wine pairing; another detail the Gallo family k n ow s a t h i n g o r t wo about. “Sauvignon Blanc’s citrus flavors are a nice complement to spring time produce such as asparagus and artichokes,” said Gallo. Try serving the Gallo Family Vineyards Sauvignon Blanc alongside another Gallo family favorite, their recipe for Spring Risotto with Asparagus, Lemon & Garlic. This flavorful pairing will insure that your meal is bursting with freshness of the season. The Gallo family stands behind the quality of its products. If you aren’t satisfied with your wine, they’ll make it up to you. For more information on the family promise please visit www.gallofamily.com

Pairs with Gallo Family Vineyards Sauvignon Blanc 6 cups chicken stock 2 tablespoons olive oil 1 cup yellow onion – minced 2 cups Arborio Rice 1 cup Gallo white wine 1/2 pound asparagus- cut into 1-inch lengths 1 tablespoon parsley – minced 1 teaspoon garlic – minced 1 teaspoon lemon zest 4 tablespoons butter 1/2 cup Parmesan cheese – grated

GALLO FAMILY VINEYARDS

Brunch breaks new ground

Brunch has been a food tradition phenomenon since its inception at the turn of the 20th century. Whether you’re just entertaining a few friends or hosting a large-scale family celebration, it’s a hybrid meal that lets you get creative. By definition, it’s a mealtime that joins together the best that breakfast and lunch have to offer. So why not invite dinner to the party? Finish your meal with a flavorful wine and dessert T2

pairing that will send your guests home happy. The Gallo Family Vineyards Moscato offers refreshing and bright flavors of peach, honey and ripe citrus that complement desserts and lighter, brunch fare. If you’re not throwing the party, helping out in the food and drink department will certainly get you a great seat at the table. Bringing a bottle of Gallo Family Vineyards Moscato to pair with the meal is sure to put a

smile on the faces of your generous hosts. Need a great brunch pairing suggestion? Try serving the smooth and refreshing Moscato alongside a Lemon Danish Puff. It’s easy to make room for more with this light and fluffy treat!

Luscious Lemon Danish Puff Layer 1: 1/2 cup softened butter

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1 cup all-purpose flour 2 tablespoons water Pinch of salt

Heat oven to 350 degrees. Cut butter unto flour until size of small peas and incorporated into flour. Sprinkle water and salt over flour mixture and combine with a fork. Gather into a ball and divide in half, pat each half into a 12x3 inch rectangle on an ungreased cookie Please see BRUNCH, page 4

Directions: Heat the chicken stock and hold warm over medium heat. Heat a pot large enough to accommodate all of the ingredients on medium high and add the olive oil and onions, sauté until translucent and add garlic. Add the rice and stir with a wooden spoon to toast the rice for 2-3 minutes, add the wine and continue to stir. When all of the wine is absorbed by the rice, add the hot chicken stock in 1/3rd increments and stir. Only add the next 1/3rd of stock when the previous 1/3rd is absorbed by the rice and keep giving the rice a light stir. When the last 1/3rd of stock is almost absorbed add the asparagus, parsley, and lemon zest, keep stir ring. Once the stock is absorbed remove the pot from heat and add the butter and Parmesan cheese and give the “Risotto” one last stir. Garnish with additional lemon zest, cheese, and parsley. Yield: 4-6 servings

Velveeta turns mealtime stress into mealtime success With busy families preparing more meals at home, people are looking for no-hassle recipes that still deliver on taste. Cooks across the country know the key to making an easy, delicious dish is to V E LV E E TA i t ! T h e smooth, creamy melt and one of a kind taste make VELVEETA perfect for creating mouth-watering, cheesy recipes the whole family will love. From party crowd pleasers to family favorites that warm the heart – VELVEETA transforms simple ingredients into tasty dishes for any occasion. VELVEETA it!: In a Dip – Mix VELVEETA and a can of RO*TEL together for a delicious queso dip that’s the life of any party! In a Skillet – Combine pasta, ve getables, VELVEETA and sauce in a skillet for a tasty, effortless meal idea that won’t break the bank. In a Dish - Casseroles are quick, versatile onedish wonders that can feed your entire family and even have some for leftovers. You can also make a quick and easy brunch hit for your family this spring with the recipe below.

VELVEETA Vegetarian Brunch Bake PREP TIME: 30 MIN. | TOTAL TIME: 1 HOUR 10 MIN. | MAKES: 12 SERVINGS.

What You Need! 1/2 pound fresh mushrooms, sliced 1 each red and green pepper, chopped 1 small onion, chopped 8 slices white bread, torn into bite-size pieces 12 eggs 1/3 cup BREAKSTONE’S or KNUDSEN Sour Cream 3/4 pound (12 o z.) VELVEETA Pasteurized Prepared Cheese Product, thinly sliced Make It!

KRAFT VELVEETA

Heat oven to 350 degrees

Cook and stir vegetables in medium skillet sprayed with cooking spray on medium heat 10 minutes or until crisp-tender. Spread bread onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with vegetables. Whisk e ggs and sour cream until well blended; pour over vegetables. Top with VELVEETA. Bake 40 minutes or until center is set and casserole is heated through. For more information and additional recipes, tips, videos and mealtime inspiration, visit www. VELVEETA.com/Loaf or become a fan at www. Facebook.com/VELVEETA.

Jimmy Dean® and the Taste of Home® Bring flavor to the morning From whipping up easy appetizers in preparation for watching a big game, serving a family brunch, or making a satisfying, traditional breakf ast on Mother’s Day, consumers looking to create flavorful dishes with high-quality ingredients can tur n to Jimmy Dean Fresh Roll Sausa g e as a mainstay to their f avorite recipes. Whether it’s in a breakfast, entree, side dish or appetizer, Jimmy Dean F resh Roll Sausa g e brings added appeal at a ny m e a l , f a m i ly g e t together or social gathering. • W h a t e v e r f l av o r s your favorite recipe calls for, Jimmy Dean Fresh Roll Sausage is available in 11 varieties, including r e g u l a r, h o t , s a g e , reduced fat and maple. • Jimmy Dean Fresh Ro l l S a u s a g e i s a l s o available in two All-Natu r a l f l avo r s t h a t a r e minimally processed without artificial flavors and MSG free. Share with family and friends a delicious recipe featuring Jimmy Dean Fresh Roll Sausage that is perfect for breakfast, brunch or any time of the day.

Hearty Sausage Mini Quiche Makes 12 cupcake size servings

8 eggs, lightly beaten 1/4 cup milk or water 1/2-1 cup shredded cheddar, mozzarella or provolone cheese 1 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon olive oil or butter 1/2 cup thinly sliced green onion 1 / 2 c u p d i c e d swe e t red pepper (optional) 1 cup thinly sliced m u s h ro o m s o r ye l l ow squash (optional) 1 package Regular Flavor Jimmy Dean Fresh Ro l l S a u s a g e, c o o ke d , crumbled and drained P re h e at ove n t o 3 5 0 degrees F. In a large mixing bowl, combine eggs, milk or water, cheese, salt and pepper; set aside. Heat olive oil or butter in a large skillet; s a u t é o n i o n s a n d a ny optional ve getables desired until vegetables are tender. Add vegetables and sausage to egg mixture; stir well. Place 12 foil baking cups into cupcake pan. Distribute sausage and egg mixture evenly into baking cups. Bake for 22 minutes or until eggs are set. Remove from oven. Sprinkle with Parmesan if desired.

About Jimmy Dean

fast sausage. Since 1969, the brand has ensured quality in every plate of Jimmy Dean goodness that families can sit down to enjoy. Jimmy Dean offers a full line of breakfast sausage, bacon and sandwiches gives families t h at d e l i c i o u s, h o m e cooked flavor. Jimmy Dean Fresh Roll Breakfast Sausage, Fresh Links & Patties, Fresh Bacon, Fully Cooked Sausage Links & Patties, Omelets, Skillets, Sandwiches, Breakfast Bowls, Heat ‘N Serve Sausage Links & Patties and Pancakes & Sausage on a Stick boast full flavors and top quality ingredients guaranteed to make any meal the best.

About Sara Lee Corporation Each and every day,

Sara Lee (NYSE: SLE) delights millions of consumers and customers around the world. The company has one of the world’s best-loved and leading portfolios with its innovative and trusted food, beverage, household and body care brands, including Ambi Pur, Ball Park, Douwe Egber ts, Hillshire Far m, Jimmy Dean, Kiwi, Sanex, Sara Lee, Senseo and Bimbo. Collectively, these brands generate approximately $13 billion in annual net sales covering nearly 200 countries. The Sara Lee community consists of 41,000 employees worldwide. Please visit www. saralee.com for the latest news and in-depth information about Sara Lee and its brands.

Serving the Area for 31 Years

ALEXANDER’S Fine Food Greek • Italian American Cuisine

Including Steak & Seafood Quality, Quantity and Reasonable Prices Daily specials & specialty desserts

101 W. Bank St. - Old Towne Petersburg Tue-Sat 11am - 3pm • Wed-Sat 5pm - 9pm

Jimmy Dean is America’s number one break-

733-7134

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Spread a pheeling with Philly G

o beyond the bagel! E ve r yo n e l ove s delicious PHILADELPHIA cream cheese at breakfast, but did you know you can use PHILLY to add creamy richness to many of your favorite meals? From mouthwatering side dishes to tasty entrees your whole family will love, spread a pheeling with PHILLY and transform everyday recipes into deliciously original creations.

… to add a twist to a weeknight meal. Stir PHILLY Spinach & Artichoke Cream Cheese into your re gular mashed potatoes for fresh take on tradition.

Layer 2: 1/2 cup butter 1 cup water 1 teaspoon lemon extract 1 cup all-purpose flour 3 eggs

Layer 3: 1-1/2 cups powdered sug-

2 tablespoons softened butter

KRAFT PHILADEPHIA

…to spice up your triedand-true recipes. Cook your favorite tomatobased pasta sauce until

Continued from page 2 sheet at least 3 inches apart.

Heat the butter and water to a rolling boil, remove from heat and quickly stir in extract and flour. Stir vigorously over low heat until mixture forms a ball pulling away from pan, and then remove from heat. Add eggs one at a time, beating into flour mixture until smooth and glossy. Spread half of mixture on each rectangle and bake 60-70 minutes or until topping is crisp and browned. Let cool.

Get creative and try PHILLY…

...during your snack break. Spread PHILLY on a TRISCUIT cracker, then top with grape tomatoes, finely sliced basil and fresh pepper for a tasty Italian-inspired bite. And n ow yo u c a n e n j oy PHILLY whenever you’re on the go! Look for PHILADEPHIA MiniTubs, individually packaged single servings of your favorite PHILLY flavors perfect for pairing with pretzels, fruit or veggies. Find it in the refrigerated case next to PHILADELPHIA cream cheese.

Brunch: A hybrid meal that lets you get creative

heated through and whisk in ½ cup of PHILLY to upgrade spaghetti night! Experiment with the following recipe to see how adding PHILLY can inspire your next dish! For more information and PHILLY recipes, visit www.spreadphilly.com.

Creamy TomatoBasil Pasta with Chicken Prep Time: 30 min. | Makes: 4 servings. What You Need! 3 cups penne pasta, uncooked

1/4 cup KRAFT SunDried Tomato Dressing, divided 4 small boneless skinless chicken breasts (1 lb.) 1 cup fat-free reducedsodium chicken broth 1/2 teaspoon each garlic powder and black pepper 4 ounces (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed 2 cups grape tomatoes 1/2 cup KRAFT Shredded Parmesan Cheese 8 fresh basil leaves, cut into strips Make It! Cook pasta as directed on package. Meanwhile, heat 2 tablespoons dressing in large skillet on medium heat. Add chicken; cover. Cook 5-6 min-

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utes on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm. Carefully wipe out skillet with paper towel. Add remaining dressing, broth and seasonings to skillet; cook 3-4 minutes or until heated through. Add Neufchatel; cook and stir 2-3 minutes or until Neufchatel is melted. Stir in tomatoes; cook 3 minutes. Drain pasta. Add to ingredients in skillet with Parmesan and basil; mix well. Serve topped with chicken.

1 teaspoon lemon extract 1 teaspoon lemon zest 1-2 tablespoons room temperature water 1-1/2 to 2 cups walnut or pecans Combine the first four ingredients, stir in water until smooth and creamy, spread glaze on puff and sprinkle with nuts. Let set, slice and serve. Yields: 6-8 servings

Mushrooms: A superfood for any season E

merging Research Indicates NutrientR i ch M u s h ro o m s Enhance Immune Function Americans looking for powerful superfoods to add to their Spring plates should look no further than the mighty mushroom. A growing body of research is showing that mushrooms really are nature’s hidden treasure – packed with the antioxidants and essential nutrients linked to good health. “The research adds up and mushrooms – which are low in calories but contain many nutrients – are nature’s secret superfood,” says Bart Minor, president of the Mushroom Council. “Although it’s critical to continue research on how eating mushrooms benefits our health, the preliminary research is encouraging and it’s time this secret got out.”

Antioxidants and Immunity

While the science on mushrooms and immunity continues to evolve, mushrooms offer a variety of nutrients associated with immunity such as vitamin D and antioxidants like selenium and ergotheioneine. Selenium protects body cells from damage that might lead to heart disease, some cancers and other diseases of aging. Mushrooms are among the richest sources of selenium in the produce aisle, an important note for vegetarians, whose sources of selenium are limited. Ergothioneine, a naturally occurring antioxidant, also may help protect the body’s cells. Recently, researchers from Arizona State University (ASU) found that mice that eat white button mushrooms may record an added benefit due to potentially enhancing or boosting immune function and preventing weight loss when exposed to disease-causing

irritants. The Vitamin D DownloadMushrooms are the only fruit or vegetable with natural vitamin D. Similar to the way that humans absorb sunlight and convert it to vitamin D, mushrooms contain a plant sterol— ergosterol—that converts to vitamin D when exposed to sunlight. The top three selling mushroom varieties (button, crimini and portabella) have vitamin D ranging from 1 to 97 percent of the Daily Value (400 IU) per raw 84 gram serving. Interest in vitamin D, also called the “sunshine vitamin” has exploded in the past year, making D the new hot nutrient among consumers and health professionals alike. ·This year, the Institute of Medicine (IOM) convened a committee on calcium and vitamin D to determine if the current intake recommendations should be increased for all Americans. The report is expected in 2010. ·The American Academy of Pediatrics doubled the amount of vitamin D it recommends for children and infants. ·An emerging body of science, including laboratory, animal and epidemiological studies, suggests that higher intakes of vitamin D may be protective against some cancers, including pancreatic, breast, colon and colorectal cancers. ·Scientists are also exploring links between low vitamin D status and increased risk for a number of chronic diseases, including heart disease, type 1 diabetes, and multiple sclerosis.

Cancer and Nutrition

City of Hope, a leading research institution for cancer, diabetes and other lifethreatening illnesses, has three research teams dedicated to investigating the

What’s YOUR Mushroom IQ? Other varieties are cute as a button

fects that mushrooms have on health and, specifically, on breast and prostate cancers. Scientists at City of Hope were some of the first to find a potential link between mushrooms and a decreased likelihood of tumor growth and development in cells and animals. These scientists now plan to apply this research to human clinical trials to establish whether mushrooms act as aromatase inhibitors in women. It is far too early to conclusively say whether or not humans will experience decreased tumor growth as a result of eating mushrooms. However, City of Hope and the Mushroom Council one day hope to be able to share credible science-based information that ties mushroom intake with decreased cancer risk, along with other important health benefits.

Nutrient-Rich Mushrooms

In addition to vitamin D and antioxidants, mushrooms provide other nutrients, including B vitamins: riboflavin, niacin, and pantothenic acid (B5), which help produce hormones and play an important role in the nervous system. Copper and potassium are two other minerals in mushrooms. Copper helps

NATURE’S HIDDEN TREASURES

make red blood cells and helps keep bones and nerves healthy, while potassium aids in the maintenance of normal fluid and mineral balance, which helps control blood pressure.

For More Information

To learn more about the health benefits of mushrooms or for great tasting recipes, visit www.MushroomInfo.com. The Mushroom Council is composed of fresh market producers or importers who average more than 500,000 pounds of mushrooms produced or imported annually. The mushroom program is authorized by the Mushroom Promotion, Research and Consumer Information Act of 1990 and is administered by the Mushroom Council under the supervision of the Agricultural Marketing Service. Research and promotion programs help to expand, maintain and develop markets for individual agricultural commodities in the United States and abroad. These industry self-help programs are requested and funded by the industry groups that they serve. For more information on the Mushroom Council, visit mushroomcouncil.org.

With flavorful and nutrient-rich mushrooms increasing in popularity, more people are trying varieties in addition to the familiar and popular white button and brown crimini types. Adventurous home cooks are stimulated by the escalating appearance of white button mushrooms on restaurant menus, and by the growing ranks of chefs using specialty varieties – including shiitake, portabellas and maitakes – in more of their fish, steak, pasta and vegetable dishes. So how much do you know about one of today’s superfoods? Do you know which mushroom variety has a deep, meat-like texture and flavor? Which has a rich woodsy

taste and distinctive aroma? Which is mild tasting and crunchy? Which variety can be gray, pale yellow or even blue? Which one is called “Hen of the Woods?” And what variety has a buttonshaped cap with long spin Continued from page 5

dly stems? Regardless of variety, home cooks have discovered mushrooms are easy to prepare, affordable, filling and complement almost any dish. They’re easy to sauté and can be tossed into every day family favorites. No wonder the natural flavorboosting quality mushrooms have – umami – comes from the Japanese word for “delicious.” Umami is considered Please see MUSHROOM, page 7

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VELVEETA it! For delicious dishes teurized Prepared Cheese Product, cut into 1/2-inch cubes Make It! COOK and stir chicken in large skillet sprayed with cooking spray on medium-high heat 5 minutes or until no longer pink. STIR in water. Bring to boil. Add pasta; stir. Cover; simmer on medium-low 10 minutes or until pasta is tender. ADD remaining ingredients; stir. Cook, covered, 5-7 minutes or until VELVEETA is completely melted and vegetables are crisp-tender, stirring frequently.

KRAFT VELVEETA

ever a g ain will the cries of “What’s for dinner?” strike panic in the hearts of time-starved families. VELVEETA has the right tools busy, real-life cooks need to create no-hassle, delicious recipes that are a guaranteed hit. VELVEETA is cooking up delicious dishes on www.VELVEETA.com/Loaf and melting fans’ hearts on Facebook. There you can find mealtime inspiration, videos and a handy recipe generator. Just enter in a few simple ingredients – like items you already have in the pantry – and you’ll get a flavorful, cheesy recipe that delivers on taste and value. Also, VELVEETA recently teamed up with five popular mom blo ggers to share practical meal planning tips and advice, from their family to yours. Also known as Kitchenistas, these bloggers dished out 25 mealtime ideas to invite families to VELVEETA it! Their tasty T6

tips and original VELVEETA recipe creations can be found on VELVEETAKitchenistas.com. If you’re in search of a go-to weeknight meal, look no further than this guaranteed crowd-pleaser and see why people everywhere VELVEETA it! VELVEETA Cheesy Chicken Rotini Prep Time: 10 min. | Total Time: 30 min. | Makes: 6 servings, 1-1/2 cups each. What You Need! 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces 2 cups water 3 cups rotini pasta, uncooked 1 package (16 oz.) frozen broccoli, cauliflower and carrot blend 1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, drained 1/2 pound (8 oz.) VELVEETA Pas-

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Mushroom: Flavorful, filling, nutrient-rich superfood Continued from page 5

sweet, salty, bitter and sour and mushrooms are a rich source with their earthy, savory, brothy or meaty flavor. “We’re eager for every home cook to experiment regularly, not just on special occasions, with all types of mushrooms,” says Bart Minor, president and CEO of the Mushroom Council, a trade association that represents the majority of U.S. mushroom growers. “Mushrooms have become a smart staple in the kitchen because they add flavor and essential nutrients to nearly any dish, without the extra calories. Not only are mushrooms rich in antioxidants, they also are the only fruit or vegetable with natural vitamin D. It’s no surprise they rank third among consumers’ favorite fresh vegetables, after tomatoes and broccoli.”

Per-Capita Consumption Increases

Indeed, per-capita consumption of mushrooms, less than half a pound in the mid-1970s, has climbed to more than four pounds, including about 2.5 pounds of fresh and 1.65 pounds of processed mushrooms. As a result, mushrooms are among the 20 top sellers in grocery produce departments, and annual sales of fresh mushrooms exceed $700 million, according to FreshLook Marketing Group. In the first half of 2009, fresh mushroom sales continued to weather the slow economy and climbed 6.1 percent in dollars from a year earlier.

The Mushroom Menagerie

Mushrooms’ popularity climb perhaps reflects the

burst of interest in specialty and more exotic types. See if you knew this about six varieties, which are all as cute as a button (which also is included). WHITE BUTTON: Very popular, white buttons represent about 90 percent of mushrooms consumed in the U.S. They have a fairly mild taste, though it intensifies when cooked, and blend well with almost anything. They can be sautéed, broiled, microwaved or enjoyed raw in salads. CRIMINI: Criminis, or baby portabellas, are similar in appearance to whites but have a light tan to rich brown cap and a firmer texture. They also have deeper, earthier flavor. Also like whites, they can be cooked any way. Their hearty, full-bodied taste makes them an excellent addition to beef, wild game and vegetable dishes. PORTABELLA: A larger relative of crimini, the Por taballa has tan or brown caps and measure up to 6 inches in diameter. They have a deep, meatlike texture and flavor, which make them a flavorful vegetarian alternative; simply grill and serve them as “burgers” on toasted buns. They also can be broiled or roasted and s e r ve d a s ap p e t i z e r s, entrees or side dishes. ENOKI: With tiny, button-shaped caps and long spindly stems, enokis are mild but crunchy. The roots must be trimmed at the cluster base before using, and their stems should be separated before serving. They can be served raw in salads and sandwiches or used as an ingredient in soups, such as a stock made with soy sauce and tofu. OYSTER: Oyster mushrooms can be gray, pale yellow or even blue with a vel-

vety texture. Their delicate flavor comes out when sautéed with butter and onions. Try them over linguine with sliced steak and red peppers, sprinkled with g rated Par mesan cheese. MAITAKE: Called “Hen of the Woods,” the maitake appear rippling and fanshaped, without caps. They have a distinctive aroma and a rich, woodsy taste. They are best sautéed lightly in butter or oil and give a richer taste in any recipe calling for mushrooms. They can be a main dish ingredient or used in sides or soups. SHIITAKE: Shiitakes are tan to dark brown and have broad, umbrellashaped caps, wide-open veils, tan gills and curved s t e m s t h at s h o u l d b e removed. With a meaty texture, they are rich and woodsy when cooked. They taste best when cooked, rarely eaten raw, and add a meaty flavor and texture to stir-fry, pastas, soups, entrees and sides.

How to clean, cook, store

It is fun to try all varieties of mushrooms, but research shows most consumers are in the dark about the proper way to clean, cook and store them. The Mushroom Council has some simple tips to help: Clean: Simply brush off any dirt with a damp paper towel or fingers; then, rinse briefly under running water and pat dry with a paper towel. Before using, trim any tough stem ends. Never soak mushrooms as they may absorb moisture. Cook: Sauté 1-2-3 is a delicious and easy way to cook whole, sliced, chopped or halved mushrooms. 1) Brush a pan with oil, butter or nonfat cooking spray

and heat on high. 2) Add a single layer of mushrooms; turning once when mushrooms become red-brown on one side. 3) Cook until other side turns the same color, and remove from heat. Season to taste. Store: Mushrooms can keep for up to a week in the refrigerator. To maximize shelf life, keep mushrooms in original packaging until ready to use. Once opened, store the mushrooms in a porous paper bag. Avoid storing mushrooms in airtight containers as that causes condensation that quickens spoilage. Don’t ever freeze fresh mushrooms, but sautéed mushrooms keep in the freezer for up to one month. For recipes, tips and infor mation about the health benefits of mushrooms, visit MushroomInfo.com or the Council’s new blog, MushroomChannel.com. The Mushroom Council is composed of fresh market producers or importers who average more than 500,000 pounds of mushrooms produced or imported annually. The mushroom program is authorized by the Mushroom Promotion, Research and Consumer Information Act of 1990 and is administered by the Mushroom Council under the supervision of the Agricultural Marketing Service. Research and promotion programs help to expand, maintain and develop markets for individual agricultural commodities in the United States and abroad. These industry self-help programs are requested and funded by the industry groups that they serve. For more information on the Mushroom Council, visit mushroomcouncil.org.

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