Gen­eral Pro­duce is a third gen­er­a­tion, locally owned and oper­ated fresh pro­duce com­pany located in North­ern Cal­i­for­nia. We dis­trib­ute and export fresh fruits and veg­eta­bles — local, organic, sus­tain­able, regional and glob­ally sourced. Get to Know Us!

Zuc­chini and other sum­mer squash vari­eties seem to be every­where. What are we wait­ing for such a squash sur­plus at our fin­ger­tips?

If pasta noo­dles are on the table at least once a week, this is the best sea­son to go for a light­ened up ver­sion with noo­dles cen­ter­plate.

Alfredo, mari­nara and pesto clas­sics make for irre­sistible sauces on top of squash noo­dles.

Grain free squash cut in either wide rib­bons or curly or flat thin noo­dles beckon to kitchen enthu­si­asts to explore all options. A sim­ple dressed up top­per of mint, basil, gar­lic and lemon juice keeps life sim­ple.

Asian noo­dle bowls are a world apart from Italy. Pad Thai, lo mein, stir fries and broth­ier dishes meant to be slurped give way to robust flavors.

Any way squash is pre­sented as noo­dles will work well when teamed up with other veg­eta­bles and pro­teins.

Bell pep­pers, toma­toes, mush­rooms, onions, greens, cel­ery and broc­coli put some color in the cook­ing pan. Chicken, shrimp, pork or tofu give bite and depth to the dishes.

Street foods have inspired the big cross over of global cuisines into main­stream eat­ing habits. Mak­ing a few minor nutri­tional tweaks to favorite Asian recipes results in out­ra­geously deli­cious squash noo­dle assem­bly.

Soy sauce, fish sauce and hoi­son all carry a lot of salt. Reduced sodium ver­sions are plenty fla­vor­ful while being more health con­scious.

Get cook­ing. Use a spi­ral veg­etable slicer or a juli­enne or reg­u­lar veg­etable peeler. Slice zuc­chini, yel­low sum­mer or but­ter­nut squash into length­wise, long, thin strands. Noo­dles.

Now let the newly cut squash noo­dles dry out (on the counter) to lose some mois­ture prior to cook­ing. Three hours is about right. Not using the seeds will help reduce mois­ture con­tent too.

Noo­dle takeovers are com­plex in fla­vor and require shorter cook­ing times com­pared to semolina, durum wheat or rice noo­dle coun­ter­parts. Two min­utes in boil­ing water or 34 min­utes only in a hot skil­let should do the trick.

Peanuts, almonds, pine nuts and wal­nuts can boost the char­ac­ter of noo­dle dishes. Keep in mind nut aller­gies for some indi­vid­u­als. “On the side” is always a safe nut prac­tice.

Not only are squash noo­dles low calo­rie, low carb, and packed with nutri­ents – they are deli­cious. Sur­prise guests with a skinny alfredo or noo­dles pri­mav­era. Light­ened up and perfect.


Our inven­tory is exten­sive and reflects the fresh­est and cur­rent mar­ket availability.

Con­ven­tional Fruits and Vegetables
Organic Fruits and Vegetables
Value-​added/​Fresh-​cut Products
Spe­cialty, Exotic, Trop­i­cal, and Eth­nic Produce
Fresh-​cut and Pot­ted Floral
Gro­cery Products
Fresh Juices and Frozen Food Items
Eggs, Cheese and Other Dairy Products
Herbs, Snack Foods, Nuts and Supplies



Fresh Veg­eta­bles


Fresh Fruits


Value Added




Fresh-​cut and Pot­ted Floral

Eggs, Cheese & Other Dairy


zucchini flowers


Gro­cery Items and More


PRO*ACT con­tacts with the nation’s lead­ing grow­ers and ship­pers to offer you sig­nif­i­cant cost ben­e­fits and an easy solu­tion to secure the fresh­est produce.


Greener Fields Together