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Our Blog: What's Cooking At Potash Markets

Celebrate Rosh Hashanah with Fruits, Veggies, and a Healthier You

i-stock000010135033With fall comes the Jewish holiday, Rosh Hashanah. As the “Head of the Year” in Hebrew, it’s a time to reflect on the past and future and start fresh in a new year. For many, this means making relevant changes to improve health.

One surefire way to do this is to make a conscious effort to eat more fruits and vegetables. The benefits are huge: It can help reduce the risk of cancer and other chronic diseases. Fruit and veggies are high in essential vitamins and fiber. They’re low in fat, and they’re filling.

Rosh Hashanah is approaching, and as we recognize September as Fruits and Vegetables – More Matters Month.

Enjoy them immediately starting with your Rosh Hashanah celebration. Rosh Hashanah is the anniversary of the creation of the first human being, and it celebrates nature and the potential inside us all. In line with this, some of the symbolic foods enjoyed during these two days are fruits and veggies -- dates, black-eyed peas, leeks, spinach, and gourds. Your resolution to eat better can start right away.

This portion of the year also marks the bounty of the Midwest. It is the transition between Summer and Fall, where we have the biggest bounties of harvest. Stay tuned all month as we highlight our farmer and partners and showcase different methods of enjoying fruits and vegetables: Pickling, Canning, Preserving, Grilling, etc.

Sweet Summer Black Eyed Pea and Corn Succotash

Serves 10 | Prep Time: 10 min | Inactive Time: 0 min | Cook Time: 18 min


  • ½ cup natural rice vinegar

  • ½ honey

  • 1 tablespoon Fresh thyme, minced

  • 1 -15.5 oz. can black eyed peas, drained, rinsed

  • 1 ½ cup (three ears) grilled corn on the cob

  • 4 tablespoons Butter, unsalted, softened

  • ¾ cup Red bell peppers, ¼” dice

  • ¾ cup Yellow bell peppers, ¼” dice

  • 1 ½ cups Fava Beans or Peas

  • 1 cup green onions, , sliced very thinly

  • 1½ tablespoons natural rice vinegar

  • 1 tablespoon Tabasco chipotle sauce

  • 1/8 t ground black pepper

  • 1/8 t sea salt

Method of Preparation:

1. In a large sauté pan combine the Natural Rice Vinegar, honey and fresh thyme.
Bring to a simmer and reduce sauce until thick and syrupy, about 8-10 minutes.

2. Add the black eyed peas and corn, stir to coat well. Heat, stirring often over medium
heat until the vegetables are heated through, about 5 minutes.

3. Fold in the butter, red bell peppers, yellow bell peppers, peas, green onions, natural
rice vinegar and chipotle Tabasco, lower the heat and cook until butter is melted.
Season with salt and pepper and more natural rice vinegar.

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