Kowalski's At Home Magazine & Recipe Booklets

Even in the middle of winter, we're all about fresh. Unlike some places that take volume shipments weekly, our vendor partners deliver to us every day, ensuring that from field to refrigerator, no produce is better than the farm-fresh fruits and vegetables you'll find at Kowalski's.

Not only does the best of the best produce arrive daily, but we stock our selections all day long as new shipments arrive. Under the guidance of Produce Director Max Maddaus, our trained produce professionals ensure that only the most perfect pieces are on the sales floor at all times. We monitor our selection constantly, removing any pieces or products that don’t meet our standards. You see these stakeholders working all day long in the department; their years of experience make them valuable resources for selecting, storing and preparing your "5 a day."

This time of year, lots of produce comes to us from warmer spots around the globe, but we still partner with as many local producers as possible! From lettuces and herbs to tomatoes and mushrooms, Minnesota Grown is a year-round initiative. We don't have Minnesota Grown citrus, but 'tis the season to live the lemon life (or orange, grapefruit, lime, etc.). Citrus flavors are everywhere this time of year, not just in the Produce Department. You'll find tart and tangy citrus all over the store right now, from the Deli to the Meat Department! See page 7 for a suggestion on the best way to enjoy their Lemon Pepper Chicken Wings, an easy add for your game day party menus.

We couldn't mention citrus without talking about our Signature Freshly Squeezed Juices! Some people won't drink any other orange juice and wait eagerly for the arrival of our Freshly Squeezed Lemonade and local Apple Cider when those seasons hit. But perhaps the best juices we offer year-round come in the smallest bottles. Turn to page 11 for more about our fresh-squeezed lemon and lime juice program. 

Throughout this issue, Culinary & Branding Director Rachael Perron is sharing some sweet ways to enjoy orange and lemon in brand-new recipes. Whether you try her special Valentine's Day dinner, Duck à l’Orange (page 8), ginger-infused beef stir fry (page 9) or lemony pasta (page 3), you'll be making the most of our produce "picks of the season."

Looking for other ways to layer on the flavor this winter? Our friend and columnist Sue Moores, M.S., R.D., has you covered with ideas for using fresh herbs in the first of her two-part column. Look for her take on spices in the March issue.

See you in the stores!
Mary Anne Kowalski and Kris Kowalski Christiansen