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!

Kids of all ages have per­fected the art and tra­di­tion of egg dying for Easter.

From waxy pen­cils to small tablets of color, not much has changed in the dec­o­ra­tion process. Or has it?

The kitchen pantry is a stu­dio of nat­ural ingre­di­ents and inter­est­ing col­ors wait­ing to be used. Com­mon food items, and food waste in some cases, will trans­form an ordi­nary hard boiled egg into a beau­ti­ful show­piece.

Nat­ural dying ele­ments have long been used in fab­rics and paper. Porous eggshells invite color no mat­ter the source.

Red cab­bage and beets, brown, red or yel­low onion skins con­tribute to an array of egg color pos­si­bil­i­ties. So will cof­fee, tea, and dried spices.

Turmeric, paprika and dill seed give us bright mus­tard yel­low, pale red-​orange and brown-​gold. Exper­i­ment­ing with var­i­ous plant mate­ri­als invari­ably gives those kitchen sci­en­tist types brag­ging rights.

Check out the com­post bucket, for car­rot tops and orange, apple and potato peels. The results from using some­thing ear­marked for waste, delights the green liv­ing enthu­si­asts as well as those cre­atives look­ing to amplify their artis­tic toolkit.

Keep in mind, the effect of the nat­ural dyes varies depend­ing on how con­cen­trated the dye is, what color egg is used, and how long the eggs are immersed in the dye.
For more sat­u­ra­tion, soak­ing the eggs (in the dye) overnight in the fridge will get deeper hues.

Use more than less of raw mate­ri­als like fruits, veg­eta­bles, peel­ings, etc. to extract all of the poten­tial. Glass jars make the per­fect vehi­cle for egg dying. Fit two to four eggs in at a time, depend­ing on jar size .

The raw mate­r­ial will be boiled in water to arrive at the desired color. When it appears a darker shade than desired for final egg, it is ready to be strained into cups, bowls or jars.

Add one table­spoon of white vine­gar to every cup of dye liq­uid. For every dozen eggs, plan on using at least four cups of dye liq­uid.

Re-​dipping eggs mul­ti­ple times, dry­ing them off in between dips, will yield deeper, richer col­ors. A bit of coconut or olive oil can be used to pol­ish dry eggs to give them a sheen or lus­ter.

By the dozen, nat­u­rally dyed eggs enter­tain and daz­zle. Put down the kit. Explore the kitchen. Fruit juice or wine, berries or spinach, a few good eggs are within reach.

To read the full Mar­ket Report, includ­ing this week’s mar­ket update, see below or click here.
Market Report page 1

Market Report page 2

Market Report page 3

Market Report page 4


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