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Produce department

The Freshest Fruits and Vegetables, Everyday!

From what's in season to your everyday favorites, Food Lion brings you only the best. The crispest apples, the ripest bananas and the brightest berries. We work hard to ensure that our produce is inspected carefully and rotated regularly delivering the freshest produce to your home.

What's In-Season?

FUJI

A light green background covered in pale pink stripes, makes this sweet and slightly tart apple perfect for snacking and in salads. The crisp and tender texture never disappoints.

GALA

A pinkish-orange blush over a light golden yellow color, gives the juicy apple a unique appearance. Medium sized with a round shape make eating this sweet apple simple and delicious.

GRANNY SMITH

Grass green and medium sized, this apple stands atop the tart scale. A crisp and moderately juicy texture with a winning name, make for a perfect baking apple.

GOLDEN DELICIOUS

Firm, sweet and juicy and great for your baking needs. The sugary and apple juice-like flavor works best when mixed with others to maximize flavors.

HONEY CRISP

Sweet with a grape juice like flavor, this extremely crisp textured apple is a great for an afternoon or late night snack. Baking with this large blotched red skinned apple leads to a great dish.

PINK LADY

Eating and baking with this lovely lady brings a slightly tropical flavor to any situation. The very juicy texture can best be described as floral and fruity.

BRAEBURN

Sweet and tart, this spicy flavored apple is aromatic and high-impact when used on your favorite salad. An orange to red color over a yellow background make it easily recognizable.

RED DELICIOUS

The most widely grown apple in the world has a white flesh with a slightly sweet taste. Best used for snacking, the soft texture and heart-shaped appearance make it a crowd favorite.

Featured Recipe

Whole Wheat Flatbread with Apples, Walnuts and Gorgonzola

Apples, blue cheese and walnuts make a delicious flavor combination anytime of the year. Use store-bought dough to make this an easy, everyday meal, or plan ahead and make your own.
Prep Time: 2 hours 20 minutes | Cook Time: 44 minutes | Yield: 4–6 servings


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Ingredients:

  • Dough

  • 3/4 cup unbleached flour, plus more for dusting
  • 3/4 cup whole wheat flour
  • 1/2 envelope (about 1-1/4 teaspoon) active dry yeast
  • 1 teaspoon kosher or sea salt
  • 1/2 to 2/3 cup warm water
  • 1-1/2 tablespoons olive oil
  • Flatbread

  • 1 to 1-1/2 pounds prepared whole wheat pizza dough
  • 1/3 cup walnuts, chopped
  • 5 oz Gorgonzola cheese
  • 1/3 cup light sour cream
  • Olive oil to drizzle
  • 2 large firm-sweet apples (Pink Lady, Honeycrisp or Jonagold), skin on, cored and cut into 1/4 inch wedges
  • Kosher or sea salt to sprinkle
  • Freshly ground black pepper
  • 2 oz baby arugula leaves
Method:

  • Dough:
  1. In the bowl of a standing mixer fitted with the paddle attachment (or the container of a food processor), combine the flours, yeast and salt. Put the water in a small bowl and pour in the oil. Turn the mixer on low (or pulse the food processor) while you slowly drizzle in 1 cup of the water-oil mixture. A shaggy dough will begin to form. Continue adding additional water to the mixture, 2 tablespoons at a time, until the mixture forms a ball of dough.
  2. Turn the dough onto a floured work surface and knead for about a minute to form a smooth ball. Transfer to a bowl and cover with plastic wrap; let rise until doubled, about 1 to 2 hours.
  3. Deflate dough and transfer to a floured surface. Sprinkle with a little flour, cover with plastic wrap, and let rest for 20 minutes.

  • Flatbread:
  1. Preheat the oven to 450° and set a rack to the lower position. Line a rimmed baking sheet with parchment paper and press the dough out in the pan to cover most of the bottom. Cover with plastic and set aside.
  2. Put the walnuts in a heavy-bottomed skillet on low heat and toast, stirring occasionally, until golden brown, about 10 minutes. Meanwhile, with a standing or electric mixer, beat the Gorgonzola with the cream to form a thick paste.
  3. Uncover the dough and press it out again so that it covers the bottom of your pan. Drizzle lightly with olive oil, then use a tablespoon to dot the dough all over with dollops of the Gorgonzola cream. Arrange the apple slices over all, and then sprinkle with walnuts, salt and pepper.
  4. Drizzle with a little more oil, and then transfer to the oven and bake, turning the pan once, until crust is browned and toppings are bubbling, about 18 to 22 minutes. Sprinkle with arugula leaves and serve.

WHAT'S IN SEASON

Hints to help you enjoy
Mother Nature's seasonal fruits and vegetables.

READ MORE

LOCALLY GROWN

Our local farm partners
work hard to make sure that you get quality produce every day and at a great value.

READ MORE

NATURAL & ORGANIC

Nurture your family and the environment at affordable prices with Nature’s Place.

READ MORE



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