Show 259, February 3, 2018: Robert Schueller, Melissa’s World Variety Produce, Inc.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioOur resident produce guru, Robert Schueller of Melissa’s World Variety Produce, is back with us to complete his 2018 “Trends in Produce” insights. This time his observant eye is on specialty vegetables. He’s profiling his Top Ten picks (based on sales) including everything from organic ginger to watermelon radishes. Melissa’s distributes specialty produce in all 50 States.

A tuber that develops in the stem just above ground level, Kohlrabi from Melissa’s is a cruciferous vegetable, along with cabbage, kale, cauliflower and broccoli. About the size of an orange, Kohlrabi is pale green or purple-tinged (purple kohlrabi), and rounded. Firm stems with large leaves branch out evenly at all angles. The leaves, which taste like kale, collards or cabbage, can be steamed, boiled or added to soups.

Kohlrabi from Melissa’s is hand-selected for excellent quality. Choose smooth, unblemished tubers. The smaller bulbs are more flavorful. If the leaves are still attached, they should be firm and fresh. Cut the leaves from the tubers and refrigerate separately in plastic bags. The Kohlrabi will keep up to a week or more and the leaves for several days.


Show 122, May 16, 2015: Feride Buyuran, Pomegranates & Saffron – A Culinary Journey to Azerbaijan

Feride BuyuranImagine a country where East and West are beautifully intertwined in the cuisine and culture and where its treasured cooking secrets are just waiting to be discovered. Welcome to Azerbaijan.

In Pomegranates & Saffron – A Culinary Journey to Azerbaijan, Feride Buyuran takes the reader on a delightful culinary journey through this beautiful land in the Caucasus. Interspersed throughout the text are fascinating glimpses of local culture and traditional proverbs related to food that will make the adventure even more memorable.

Explore 200 tempting recipes for appetizers and salads, soups and stews, pasta, meat, vegetable and egg dishes, breads, saffron rice pilafs, aromatic drinks and desserts. All the recipes are adapted for preparation in a Western kitchen.

Feride Buyuran is the creator of, a popular food blog that features recipes and stories from Azerbaijan and beyond. Her passion for cooking and fond childhood memories led her to produce Pomegranates & Saffron, her first, about the cuisine of her homeland which was part of the former Soviet Union until 1991.

Author Feride Buyuran is our guest.


Show 39, August 24, 2013: Farmer Duane Gillis and Robert Schueller from Melissa’s.

Duane Gillis is a career farmer based in the Mesilla Valley of New Mexico. He is a 4th generation farmer growing Hatch Chiles. This is the only place in the world where these coveted chiles are grown.

Hatch Chiles have a fast growing cycle. They are planted in the Spring and then fully mature in August.

One fresh medium-sized Hatch Chile pod has a much Vitamin C as contained in six oranges!

Robert Schueller of Melissa's World Variety ProduceRobert Schueller is the long-time resident produce expert at Melissa’s. If it’s a fruit or vegetable he’s difficult to stump. He provided all the stats on Hatch Chiles.

Hatch Chiles are unusually grown in the full spectrum of hotness. You go from mild to extra hot!