See Jayne on KARE 11 This Weekend!

See Jayne on KARE 11

Our resident foodie, blogger and home chef extraordinaire Jayne will be cooking up some new deliciously healthy holiday recipes again with Pat Evans on Kare 11, Saturday, December 24th on the morning show. Be sure to tune in for these great recipes and cheer Jayne’s on!

UPDATE: You can view the segment here:

Continue reading “See Jayne on KARE 11 This Weekend!”

What is Jicama?

What is Jicama? - Produce Philosophy with Mike
Mike P.

It’s pronounced, HEE-kuh-muh and often called the Mexican Potato. It is very sweet in taste and a little starchy and has a very crunchy texture, similar to a water chestnut. When purchasing an Jicama from the Produce department, look for one that has a dry bumpy skin, is not slimy, and is free from wrinkles on the skin. The preferred size is a mid-sized Jicama, around a pound apiece; if they get too big, they tend to be less sweet. Once you purchase one, you can leave it on the counter at home until you decide to prepare it. Once you cut it up, then you can refrigerate it.

Health Benefits

  • Less than 50 calories per cup
  • High in Vitamin C
  • Fat free
  • A natural blood thinner

How to Prepare

  • Peel the outer skin off like a potato.
  • Cut it into chunks or wedges like a French fry.
  • Place it in a resealable baggie and refrigerate it until you’re going to use it so it doesn’t dry out.

What is Jicama and how to serve? www.cobornsblog.comJicama most often is eaten raw, although it is a very versatile vegetable. It can be added to a juicing recipe, stir fry, a salad with a balsamic vinaigrette dressing, a veggie platter, or just plain as a snack-on-the-go item.

If you are to add the Jicama to a stir fry or a salad, add it right before serving so it doesn’t take away the nice texture or absorb flavor from other ingredients. I personally like it on a relish tray with a favorite dip, or hummus. Another way I like it is to have a few in a disposable baggie to eat during the day as a snack. I simply toss some slices into the baggie, sprinkle on a little lemon or lime juice, and then add a sprinkle of salt.

Besides being delicious, I like that Jicama is very filling. Eat just a few sticks and they hold you over for a while. This is why Jicama is often a very popular item for people on diets. Jicama has some health benefits, too. I encourage you to give them a try sometime. It’s something different and might just love it!

Coborn’s, Inc. Produce Merchandiser

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Weekly Ad Recipe – Orange Avocado Salad with Jicama - Orange Avocado Salad with Jicama

This recipe is one of my favorites because first of all I love anything with avocados in it.  The fresh taste of oranges is awesome and then you add a little jicama to the salad and it gives it that extra crunch.  Just a quick hint, store the jicama in the refrigerator and peel just before serving.
– Jayne, Coborn’s Meat and Seafood Merchandiser

Orange Avocado Salad with Jicama
Serves: 16
  • 4 Oranges, peeled, sectioned
  • 3 Avocados, peeled, sliced
  • 1 Jicama, peeled, cut into julienne strips
  • ½ Cup Italian Dressing
  • ½ Cup Orange Juice
  • ½ Cup Fresh Cilantro, chopped
  • 3 T. Orange Zest
  1. Toss oranges, avocados and jicama in large bowl.
  2. Mix dressing and juice.
  3. Pour over salad; mix lightly.
  4. Sprinkle with cilantro and zest.
  5. Serve immediately.
Suggested Wine Pairing: Risata Pinot Grigio