Fresh News
- Thursday, 19 November 2020
Unless vegetarians and vegans outnumber the table at Thanksgiving, turkey is usually the star of the show.
This being a pandemic year, nearly all bets are off for serving a traditional holiday meal.
As family and friends are limited by national health guidelines, there are no limits to vegetable and fruit counts.
Vegetables are prominently featured on the side of a typical Thanksgiving menu. In this season of surprises and altered activity, take a walk on the wild side of sides.
Unconventional recipes step up the feast by using spices, fresh herbs, maple syrup, harissa, yogurt, cheeses and other less “pilgrimy” ingredients.
Preparations still ring true for roasting, pan frying, baking and mashing. It’s the miso, orange, pomegranate, nut or honey treatments that liven things up.
Tried and true family favorites get bold makeovers with a simple twist here and a little tweak there. Apple cider vinaigrette and pomegranate molasses elevate Brussels sprouts, butternut squash and green beans.
This being a pandemic year, nearly all bets are off for serving a traditional holiday meal.
As family and friends are limited by national health guidelines, there are no limits to vegetable and fruit counts.
Vegetables are prominently featured on the side of a typical Thanksgiving menu. In this season of surprises and altered activity, take a walk on the wild side of sides.
Unconventional recipes step up the feast by using spices, fresh herbs, maple syrup, harissa, yogurt, cheeses and other less “pilgrimy” ingredients.
Preparations still ring true for roasting, pan frying, baking and mashing. It’s the miso, orange, pomegranate, nut or honey treatments that liven things up.
Tried and true family favorites get bold makeovers with a simple twist here and a little tweak there. Apple cider vinaigrette and pomegranate molasses elevate Brussels sprouts, butternut squash and green beans.
- Thursday, 12 November 2020
Sorting out the pantry leads to assessing which kitchen appliances are still relevant.
A few of these “well worn” helpers could use some love and attention. Perhaps give them a deep cleaning, or replace a dull blade or broken knob.
Others are parked on a shelf in the way, way back of a cabinet or cupboard drawer. Neglected for some time, a donation to a worthy recipient might be in order.
How many coffee (spice) grinders does one household really need? When is that expensive fresh juicer, and all the gear that goes with, going to see some action again? Be honest in evaluating future use.
The Sous Vide immersion gadget sees action when that Christmas prime rib dinner is on deck. It mostly remains idle throughout the year.
Storing a sous vide is less cumbersome than say a crock pot, electric skillet, meat grinder, food processor, or cappuccino maker.
At least the Italian coffee makers have some character and personality. Bright color choices, post-modern shapes and interesting styles allow for countertop placement. Other small wares don’t have this advantage. Off the shelf for use and replaced once pancakes are finished.
New “must have” electrical gadgets and small appliances become all the rage with every holiday season. Air poppers seem to be trending for the 2020 wish list.
Insta Pots held the top spot the last few years. At least they have multiple use recommendations that almost justify their existence.
A few of these “well worn” helpers could use some love and attention. Perhaps give them a deep cleaning, or replace a dull blade or broken knob.
Others are parked on a shelf in the way, way back of a cabinet or cupboard drawer. Neglected for some time, a donation to a worthy recipient might be in order.
How many coffee (spice) grinders does one household really need? When is that expensive fresh juicer, and all the gear that goes with, going to see some action again? Be honest in evaluating future use.
The Sous Vide immersion gadget sees action when that Christmas prime rib dinner is on deck. It mostly remains idle throughout the year.
Storing a sous vide is less cumbersome than say a crock pot, electric skillet, meat grinder, food processor, or cappuccino maker.
At least the Italian coffee makers have some character and personality. Bright color choices, post-modern shapes and interesting styles allow for countertop placement. Other small wares don’t have this advantage. Off the shelf for use and replaced once pancakes are finished.
New “must have” electrical gadgets and small appliances become all the rage with every holiday season. Air poppers seem to be trending for the 2020 wish list.
Insta Pots held the top spot the last few years. At least they have multiple use recommendations that almost justify their existence.
- Friday, 06 November 2020
Amidst the challenges of the pandemic, we are rethinking not just the way we eat, but what we eat and when. Certain foods are no longer relegated to specific time slot assignments.
Under daily pressure, hallmarks of the COVID food cloud are resourcefulness and flexibility. Taking control and letting go teeter-totter back-and-forth. Parents, kids and singles give permission to eat a bowl of Cheerios for dinner.
Striking a balance between health and wellness over indulgence, convenience and comfort is ever present.
Optimum health is always the long range goal. Shortterm, we’re bombarded by daily restrictions, limitations and now food fatigue. Waiting in line to shop or for menu pickup takes a toll. Meal prep, time and money erode the very thing that makes us whole. Stress-free activities are worth pursuit.
Wear the mask. Keep your distance. Stay alert to someone with a cough or too close contact. Anxiety increases the desire to blur the lines. Throwing in the towel on meal planning doesn’t mean a bowl of ice cream for breakfast.
Macaroni and cheese makes more sense as a championed morning choice. This popular comfort food is not shy on calories. Taking liberty with standard morning fare means we have time to enjoy the heat of those calories throughout the day.
Under daily pressure, hallmarks of the COVID food cloud are resourcefulness and flexibility. Taking control and letting go teeter-totter back-and-forth. Parents, kids and singles give permission to eat a bowl of Cheerios for dinner.
Striking a balance between health and wellness over indulgence, convenience and comfort is ever present.
Optimum health is always the long range goal. Shortterm, we’re bombarded by daily restrictions, limitations and now food fatigue. Waiting in line to shop or for menu pickup takes a toll. Meal prep, time and money erode the very thing that makes us whole. Stress-free activities are worth pursuit.
Wear the mask. Keep your distance. Stay alert to someone with a cough or too close contact. Anxiety increases the desire to blur the lines. Throwing in the towel on meal planning doesn’t mean a bowl of ice cream for breakfast.
Macaroni and cheese makes more sense as a championed morning choice. This popular comfort food is not shy on calories. Taking liberty with standard morning fare means we have time to enjoy the heat of those calories throughout the day.
- Thursday, 29 October 2020
November voting goes well beyond political ballots. Our thoughts begin to move toward holiday planning.
The Thanksgiving countdown is starting to look different, like most other things in 2020.
This year, traditions might be dialed back with smaller gatherings forced upon us. Even so, delicious pies will be part of the grand finale to whatever meal is served.
A slice of pie makes us happy. Sure, happiness could come from a wide slice of pizza pie, a savory pie or even chicken pot pie. In this moment, we’re talking about those serious Thanksgiving dessert pies.
Voting on just one is super difficult. Pie brings back fond memories shared with loved ones. Those family members or friends we like to share the holiday meal. With. Maybe an auntie or grandmother made our special holiday pies.
There are at least twenty favorite fall pies from which to choose. Sweet potato, apple, pecan and pumpkin are in the top five.
When it comes to apple, there are so many variations on the theme that it may make take at least eight spots on the pie charts. Dutch apple, bourbon apple, old-fashioned apple and caramel apple lead the hit parade.
The Thanksgiving countdown is starting to look different, like most other things in 2020.
This year, traditions might be dialed back with smaller gatherings forced upon us. Even so, delicious pies will be part of the grand finale to whatever meal is served.
A slice of pie makes us happy. Sure, happiness could come from a wide slice of pizza pie, a savory pie or even chicken pot pie. In this moment, we’re talking about those serious Thanksgiving dessert pies.
Voting on just one is super difficult. Pie brings back fond memories shared with loved ones. Those family members or friends we like to share the holiday meal. With. Maybe an auntie or grandmother made our special holiday pies.
There are at least twenty favorite fall pies from which to choose. Sweet potato, apple, pecan and pumpkin are in the top five.
When it comes to apple, there are so many variations on the theme that it may make take at least eight spots on the pie charts. Dutch apple, bourbon apple, old-fashioned apple and caramel apple lead the hit parade.
- Friday, 23 October 2020
Let’s talk pomegranates. Most kids don’t mind getting messy while breaking in to them. Stained crimson hands and shirts don’t faze an eager ten or twelve year old.
That’s not what most cooks and chefs care to experience as they work the jeweled arils in to their pomegranate recipes.
Over the years and over the internet, many experts have given us various methods of extracting the seeds without difficulty.
The underwater method seems like a lot of work for the reward. Sure, we stay cleaner but working the fruit is taxing. Scoring the fruit in sections is a solution. We must still work each section to loosen the seeds.
Scoring and inverting the fruit is also advised. This yields loose seeds through the sheer force of dislodging them from their pithy membranes. Muscle and patience.
That’s not what most cooks and chefs care to experience as they work the jeweled arils in to their pomegranate recipes.
Over the years and over the internet, many experts have given us various methods of extracting the seeds without difficulty.
The underwater method seems like a lot of work for the reward. Sure, we stay cleaner but working the fruit is taxing. Scoring the fruit in sections is a solution. We must still work each section to loosen the seeds.
Scoring and inverting the fruit is also advised. This yields loose seeds through the sheer force of dislodging them from their pithy membranes. Muscle and patience.
- Thursday, 15 October 2020
We are lucky enough this month to have a chance to experience a rare Halloween Blue Hunter’s Moon.
This uncommon occurrence is a for sure a rarity. Mark the calendar to witness this second full moon of the month on a holiday ideal for it’s spectacular showing.
All Hallow’s Eve conjures up images of werewolves, goblins, zombies, and other scary creatures. They converge on Halloween to bring out playful and spooky entertainment.
Whenever two full Moons appear in a single month (on average every two and half to three years) the second full moon is christened a Blue Moon.
When we look at the full moon on Halloween night, it won’t actually appear blue in color. Even so, it will be pretty unique. A full moon on Halloween occurs roughly only every 19 years, and in only some parts of the world.
Typically, a Halloween full moon is seen only once every 38 years. The last Halloween full moon in all United States time zones was way back in 1944 — 76 years ago.
This uncommon occurrence is a for sure a rarity. Mark the calendar to witness this second full moon of the month on a holiday ideal for it’s spectacular showing.
All Hallow’s Eve conjures up images of werewolves, goblins, zombies, and other scary creatures. They converge on Halloween to bring out playful and spooky entertainment.
Whenever two full Moons appear in a single month (on average every two and half to three years) the second full moon is christened a Blue Moon.
When we look at the full moon on Halloween night, it won’t actually appear blue in color. Even so, it will be pretty unique. A full moon on Halloween occurs roughly only every 19 years, and in only some parts of the world.
Typically, a Halloween full moon is seen only once every 38 years. The last Halloween full moon in all United States time zones was way back in 1944 — 76 years ago.
- Thursday, 08 October 2020
Enjoying newly harvested apples presents a wide range of delicious options. Picking the right one depends on how we want to enjoy them.
Four exciting eating apples are Washington grown SweeTango, Cosmic Crisp, Lady Alice and Lucy.
SweeTango is crisp and sweet, with a lively touch of citrus, honey and spice. The texture is amazing, too— perfectly crunchy and satisfyingly juicy.
SweeTango eats great on own, but also stands out in recipes, and pairs perfectly with a variety of wines, cheeses and more.
Cosmic Crisp® apples are a cross between the Enterprise and Honeycrisp varieties. This large, juicy apple has a remarkably firm and crisp texture. The flavor profile is surprisingly sweet, making it an excellent eating apple.
Cultivated with naturally higher levels of acidity and sugar, the Cosmic Crisp® flavor packs such a sweet punch that in baking recipes, added sugar can be reduced. In addition to being sweet and crisp, it is naturally slow to brown when cut and maintains its texture and flavor when stored in the refrigerator at home.
Lady Alice® apples have a distinct pink stripe over a creamy-yellow background. This highly attractive variety distinguishes itself in other ways, also. The background color deepens to an orange-yellow after harvest.
The actual parentage of this apple is a mystery. It’s presumed to have some golden delicious heritage given the yellow body undertones.
Four exciting eating apples are Washington grown SweeTango, Cosmic Crisp, Lady Alice and Lucy.
SweeTango is crisp and sweet, with a lively touch of citrus, honey and spice. The texture is amazing, too— perfectly crunchy and satisfyingly juicy.
SweeTango eats great on own, but also stands out in recipes, and pairs perfectly with a variety of wines, cheeses and more.
Cosmic Crisp® apples are a cross between the Enterprise and Honeycrisp varieties. This large, juicy apple has a remarkably firm and crisp texture. The flavor profile is surprisingly sweet, making it an excellent eating apple.
Cultivated with naturally higher levels of acidity and sugar, the Cosmic Crisp® flavor packs such a sweet punch that in baking recipes, added sugar can be reduced. In addition to being sweet and crisp, it is naturally slow to brown when cut and maintains its texture and flavor when stored in the refrigerator at home.
Lady Alice® apples have a distinct pink stripe over a creamy-yellow background. This highly attractive variety distinguishes itself in other ways, also. The background color deepens to an orange-yellow after harvest.
The actual parentage of this apple is a mystery. It’s presumed to have some golden delicious heritage given the yellow body undertones.
- Thursday, 01 October 2020
Fall menus dictate a change of gears. Especially when it comes to choosing fresh ingredients.
Cravings begin for comforting soups, stews, casseroles and heartier dishes. New recipes get put into the weeknight rotation.
Web searches surge for slow cooker and Instapot ideas. The last of summer produce and new fall harvest items pair well with legumes, rice, noodles, and grains.
Triple digit temperatures still linger in some parts of the country. Once those finally fade away, we’ll jump right into colorful autumn cooking. Soul soothing foods are a temporary relief from the daily stress encountered during these troubled times.
The physical engagement of increased peeling, chopping and shredding takes the edge off a day of work or life stress. Following a recipe or trying a new cooking technique puts focus on something other than ourselves. A triumphant new dish contributes to nourishing body and soul.
Sweet potatoes, kohlrabi, cabbages, pomegranates and persimmons brighten up the fall pantry. Introducing new greens and adapting recipes to feed the family reinvigorates our enthusiasm. We can all use a boost to shake up the rote work of mealtime preparations.
There have been a parade of new cookbooks released this year. Many of them are plant-centric and breathe life in to the ordinary way we approach widely available vegetables.
Red, green and orange bell peppers, chile peppers, corn, avocados and celery are all year round ingredients. How we bring them together for a seasonal riff is nuanced in roasting or pureeing.
Cravings begin for comforting soups, stews, casseroles and heartier dishes. New recipes get put into the weeknight rotation.
Web searches surge for slow cooker and Instapot ideas. The last of summer produce and new fall harvest items pair well with legumes, rice, noodles, and grains.
Triple digit temperatures still linger in some parts of the country. Once those finally fade away, we’ll jump right into colorful autumn cooking. Soul soothing foods are a temporary relief from the daily stress encountered during these troubled times.
The physical engagement of increased peeling, chopping and shredding takes the edge off a day of work or life stress. Following a recipe or trying a new cooking technique puts focus on something other than ourselves. A triumphant new dish contributes to nourishing body and soul.
Sweet potatoes, kohlrabi, cabbages, pomegranates and persimmons brighten up the fall pantry. Introducing new greens and adapting recipes to feed the family reinvigorates our enthusiasm. We can all use a boost to shake up the rote work of mealtime preparations.
There have been a parade of new cookbooks released this year. Many of them are plant-centric and breathe life in to the ordinary way we approach widely available vegetables.
Red, green and orange bell peppers, chile peppers, corn, avocados and celery are all year round ingredients. How we bring them together for a seasonal riff is nuanced in roasting or pureeing.
- Thursday, 24 September 2020
We all read the updates on weekly market conditions. Weak, strong, up, down, escalated, Acts of God, legs, no legs. All produce lingo to inform end users on the state of lettuce, berries and vegetables.
It all sounds fine in an update on paper. Reality sets in when we as consumers shop and take our fruits and vegetables home for meals prepared in our own kitchens.
For the past several weeks, excessive and prolonged heat (triple digit temperatures) in our prime growing areas is newsworthy. Next came the headlines of multiple fires throughout California, Oregon and Washington. Smoke and ash continue to push air quality in to unhealthy ranges.
Warnings of short supplies, higher prices and tight markets are a direct result of those late summer events. Harvest disruptions due to lack of labor or minimum time available to pick, sort and pack have worked against growers.
Product alerts tell retailers and chefs to order tight or “truck to shelf or truck to plate”. Valencia oranges have suffered from heat stress. Romaine, iceberg and leafy lettuces are now showing the affects of insect damage and high temperatures.
Growers do their best to mitigate all quality concerns in every crop. It makes good sense for the farmer to want to make the most of their sales. Still, unavoidable circumstances have prevailed this summer to give growers more headaches than usual.
Since most meals are now being made or consumed at home under COVID restrictions, production disruptions hit close to home on food waste and the wallet. Fewer store trips for marketing mean the perishables need to last and go farther.
It all sounds fine in an update on paper. Reality sets in when we as consumers shop and take our fruits and vegetables home for meals prepared in our own kitchens.
For the past several weeks, excessive and prolonged heat (triple digit temperatures) in our prime growing areas is newsworthy. Next came the headlines of multiple fires throughout California, Oregon and Washington. Smoke and ash continue to push air quality in to unhealthy ranges.
Warnings of short supplies, higher prices and tight markets are a direct result of those late summer events. Harvest disruptions due to lack of labor or minimum time available to pick, sort and pack have worked against growers.
Product alerts tell retailers and chefs to order tight or “truck to shelf or truck to plate”. Valencia oranges have suffered from heat stress. Romaine, iceberg and leafy lettuces are now showing the affects of insect damage and high temperatures.
Growers do their best to mitigate all quality concerns in every crop. It makes good sense for the farmer to want to make the most of their sales. Still, unavoidable circumstances have prevailed this summer to give growers more headaches than usual.
Since most meals are now being made or consumed at home under COVID restrictions, production disruptions hit close to home on food waste and the wallet. Fewer store trips for marketing mean the perishables need to last and go farther.
- Thursday, 17 September 2020
Late summer to early fall is a perfect time to pick and highlight bell peppers. They tend to thrive in the hot California sun, so the recent heat wave was not a deterrent to these colorful beauties.
The 2020 Washington state apple harvest is just underway. This season’s crop looks to be stellar and close to last year’s size in volume.
Apple farmers keep growing larger crop sizes and more varieties to please the worldwide consumer demand of this favorite fruit.
For the second straight year, Gala apples will be the highest volume variety produced at 23 percent. Red Delicious is projected at 17 percent, followed by Fuji apples at 14 percent. Granny Smith and Honeycrisp are at 13 percent each of total production.
This year, newcomers Cosmic Crisp is forecasted to come in at 1.2 percent of the total crop and Cripps Pink at 5 percent. Pretty good for the newbies.
Organic apple production is on track to be about 16 percent of the total, or 21 million boxes. This is up from 15 million boxes in the 2019 apple crop. By the way, not all organic production is ultimately packed, sold and marketed as organically grown.
The 2020 Washington state apple harvest is just underway. This season’s crop looks to be stellar and close to last year’s size in volume.
Apple farmers keep growing larger crop sizes and more varieties to please the worldwide consumer demand of this favorite fruit.
For the second straight year, Gala apples will be the highest volume variety produced at 23 percent. Red Delicious is projected at 17 percent, followed by Fuji apples at 14 percent. Granny Smith and Honeycrisp are at 13 percent each of total production.
This year, newcomers Cosmic Crisp is forecasted to come in at 1.2 percent of the total crop and Cripps Pink at 5 percent. Pretty good for the newbies.
Organic apple production is on track to be about 16 percent of the total, or 21 million boxes. This is up from 15 million boxes in the 2019 apple crop. By the way, not all organic production is ultimately packed, sold and marketed as organically grown.
- Thursday, 10 September 2020
Late summer to early fall is a perfect time to pick and highlight bell peppers. They tend to thrive in the hot California sun, so the recent heat wave was not a deterrent to these colorful beauties.
Originating in South and Central America, Columbus brought them back to Europe in the 15th century. They soon became culinary stars across the globe.
Bell peppers are part of the chile family. Unlike their spicier counterparts (serranos, jalapeños and habaneros), they do not contain capsaicin, the compound that gives chile peppers their heat.
At their peak in late summer and early fall, bell peppers are available in a rainbow of colors. Their mild flavor and satisfying crunch make serving them raw a popular choice. Salads and fresh veggie plates are dressed up with bright bell pepper rings or julienned strips.
Roasting, grilling, baking, or stir-frying them brings out a deeper, sweeter taste. Their hollow cavity and sturdy walls makes them ideal for stuffing. This menu application seems to fit right in with the transition of summer to fall.
There are two major factors that determine a bell pepper’s color. One. The time of harvesting and the degree of ripeness at harvest time. Two. The pepper varietal.
All bell peppers start out green and change color as they mature. If it’s not picked, a green pepper may become yellow, orange, or red, depending on its varietal. The longer the fruit stays on the vine, the sweeter it becomes. Additional time on the plant also means that more nutritional value is gained.
Since they were less ripe when picked, green bell peppers have a longer shelf life, but are less nutrient-dense than bell peppers that have matured to other colors.
Originating in South and Central America, Columbus brought them back to Europe in the 15th century. They soon became culinary stars across the globe.
Bell peppers are part of the chile family. Unlike their spicier counterparts (serranos, jalapeños and habaneros), they do not contain capsaicin, the compound that gives chile peppers their heat.
At their peak in late summer and early fall, bell peppers are available in a rainbow of colors. Their mild flavor and satisfying crunch make serving them raw a popular choice. Salads and fresh veggie plates are dressed up with bright bell pepper rings or julienned strips.
Roasting, grilling, baking, or stir-frying them brings out a deeper, sweeter taste. Their hollow cavity and sturdy walls makes them ideal for stuffing. This menu application seems to fit right in with the transition of summer to fall.
There are two major factors that determine a bell pepper’s color. One. The time of harvesting and the degree of ripeness at harvest time. Two. The pepper varietal.
All bell peppers start out green and change color as they mature. If it’s not picked, a green pepper may become yellow, orange, or red, depending on its varietal. The longer the fruit stays on the vine, the sweeter it becomes. Additional time on the plant also means that more nutritional value is gained.
Since they were less ripe when picked, green bell peppers have a longer shelf life, but are less nutrient-dense than bell peppers that have matured to other colors.
- Thursday, 03 September 2020
Labor Day 2020 comes in the midst of a global pandemic and an era of essential workers.
Since early March, front-line workers, across multiple industries, have faced unprecedented conditions to perform our most crucial services.
Typically, Labor Day marks the official “end of summer” festivities, vacations and leisure pastimes. Kids go back to school and families settle in with more structured routines.
Sporting events, concerts and backyard barbecues are American highlights from Labor Days past. Not this year. Cardboard cutouts will suffice to entertain baseball fans and online virtual concerts intend to serenade listeners.
Backyard grilling will be served to a restricted number of people. No crowds or large parties allowed this year. Gatherings will be limited. Amazingly, those responsible for feeding Americans have shown remarkable resilience.
Farmers in California have battled destructive fires throughout major growing regions this season. Still, they continue to harvest, pack and ship.
On the table, and without much interruption, we continue to eat our fresh produce. Melons, tomatoes, sweet corn, cooking vegetables and salad ingredients magically find there way to the grocers and restaurants.
Since early March, front-line workers, across multiple industries, have faced unprecedented conditions to perform our most crucial services.
Typically, Labor Day marks the official “end of summer” festivities, vacations and leisure pastimes. Kids go back to school and families settle in with more structured routines.
Sporting events, concerts and backyard barbecues are American highlights from Labor Days past. Not this year. Cardboard cutouts will suffice to entertain baseball fans and online virtual concerts intend to serenade listeners.
Backyard grilling will be served to a restricted number of people. No crowds or large parties allowed this year. Gatherings will be limited. Amazingly, those responsible for feeding Americans have shown remarkable resilience.
Farmers in California have battled destructive fires throughout major growing regions this season. Still, they continue to harvest, pack and ship.
On the table, and without much interruption, we continue to eat our fresh produce. Melons, tomatoes, sweet corn, cooking vegetables and salad ingredients magically find there way to the grocers and restaurants.
- Thursday, 27 August 2020
It’s not always easy to get inspired to cook. Even with a myriad of internet tutorials on grilling, summer sautéing, and roasting, it’s sometimes difficult to muster any real cooking enthusiasm.
More meals are now being prepared at home during our stay in and stay safe protocols. There is no time like the present to dust off the stacks and piles of gifted or purchased cook books collected over the years.
Most have a trusted “go to” copy of Joy of Cooking or The Silver Palate. Tattered, stained and generally worn with pages literally falling from the binding, our most used ones are not in mint condition. How about the rest of the group? They are pristine, hardly cracked and waiting patiently for some kitchen love.
Now is the time to introduce yourself to the quiet of kitchen therapy. Reconnect to family roots. Channel the grandmother or auntie in those more difficult recipes we’ve always wanted to tackle.
Explore new places through the smells, plates and tastes of Africa, China, India, Mexico, Spain and Morocco. Go anywhere in the world while confined to the comforts of home.
There is also the matter of mastering certain cooking techniques. Rolling, pinching, kneading and braising surprise us with pie, dumplings, bread or spicy vegetable entrees and sides.
More meals are now being prepared at home during our stay in and stay safe protocols. There is no time like the present to dust off the stacks and piles of gifted or purchased cook books collected over the years.
Most have a trusted “go to” copy of Joy of Cooking or The Silver Palate. Tattered, stained and generally worn with pages literally falling from the binding, our most used ones are not in mint condition. How about the rest of the group? They are pristine, hardly cracked and waiting patiently for some kitchen love.
Now is the time to introduce yourself to the quiet of kitchen therapy. Reconnect to family roots. Channel the grandmother or auntie in those more difficult recipes we’ve always wanted to tackle.
Explore new places through the smells, plates and tastes of Africa, China, India, Mexico, Spain and Morocco. Go anywhere in the world while confined to the comforts of home.
There is also the matter of mastering certain cooking techniques. Rolling, pinching, kneading and braising surprise us with pie, dumplings, bread or spicy vegetable entrees and sides.
- Thursday, 20 August 2020
Food is culture. Everything having to do with food — from cultivation and preparation to consumption, reflect certain aspects of different cultures.
Indian cuisine consists of a variety of regional and traditional dishes native to India. Given the diversity in soil, climate, customs, ethnic groups, and occupations, these cuisines vary substantially.
A climbing food trend is the popularity of Indian restaurants. Depending on the influences of regional differences, specific spices, herbs, vegetables, and fruits are used. These are based on what may have been available in the homeland regions.
Indian food is heavily influenced by religion, in particular Hinduism. The cuisine is also shaped by centuries of Islamic rule, particularly the Mughal rule. Samosas and pilafs are examples.
Exotic ingredients and a full range of flavors– spicy, sweet, sour and hot, make it a desirable and exciting food exploration.
Familiar spices that are common to many Indian dishes — cumin, coriander, turmeric, and ginger, provide numerous ways of using them and combining them. There are at least thirty other spices behind those four.
Indian cuisine consists of a variety of regional and traditional dishes native to India. Given the diversity in soil, climate, customs, ethnic groups, and occupations, these cuisines vary substantially.
A climbing food trend is the popularity of Indian restaurants. Depending on the influences of regional differences, specific spices, herbs, vegetables, and fruits are used. These are based on what may have been available in the homeland regions.
Indian food is heavily influenced by religion, in particular Hinduism. The cuisine is also shaped by centuries of Islamic rule, particularly the Mughal rule. Samosas and pilafs are examples.
Exotic ingredients and a full range of flavors– spicy, sweet, sour and hot, make it a desirable and exciting food exploration.
Familiar spices that are common to many Indian dishes — cumin, coriander, turmeric, and ginger, provide numerous ways of using them and combining them. There are at least thirty other spices behind those four.
- Thursday, 13 August 2020
Going “back to school” amid COVID conditions is anything but normal. As health officials, parents and school leaders decide on what safe learning looks like, there is the looming question of “what’s for lunch”?
Throughout the past several months, many school districts have been able to provide grab and go lunches and sometimes breakfast to appreciative families.
In many cases, these meals are the only or most substantial nutrition a child might expect that day.
The USDA funds several meal and nutrition programs. These programs operate in public and nonprofit private schools and residential child care institutions. Most provide nutritionally balanced, low-cost or free meals to children each and every school day. The original program was established under the National School Lunch Act, signed by President Harry Truman in 1946.
Seventy four years later, food insecurity for school aged kids is even greater. Roughly, 30 million students eat school lunch every day and 22 million of these children rely on free or reduced-price school lunch.
School lunch and breakfast are free for households under 130% of the federal poverty level and reduced cost for households under 185% of poverty. The Federal Poverty Line is $26,200 for a family of four in 2020.
Throughout the past several months, many school districts have been able to provide grab and go lunches and sometimes breakfast to appreciative families.
In many cases, these meals are the only or most substantial nutrition a child might expect that day.
The USDA funds several meal and nutrition programs. These programs operate in public and nonprofit private schools and residential child care institutions. Most provide nutritionally balanced, low-cost or free meals to children each and every school day. The original program was established under the National School Lunch Act, signed by President Harry Truman in 1946.
Seventy four years later, food insecurity for school aged kids is even greater. Roughly, 30 million students eat school lunch every day and 22 million of these children rely on free or reduced-price school lunch.
School lunch and breakfast are free for households under 130% of the federal poverty level and reduced cost for households under 185% of poverty. The Federal Poverty Line is $26,200 for a family of four in 2020.
- Thursday, 06 August 2020
The Vietnamese noodle soup that features a rich, aromatic broth and rice noodles is a light, satisfying meal fit for summer.
Pho (sounds like “fuh) is traditionally made using whole spices, beef bones, and fish sauce. It’s easy enough to eliminate the meat or fish components and zero in on the fresh herb and vegetable elements.
This suitable for summer vegan broth derives its depth and character from whole spices, aromatic vegetables, chile peppers, and mushrooms. Shitake mushrooms are first in line. Oyster or crimini are excellent second and third place drafts.
Garnished with cilantro or basil, bean sprouts and a squeeze of lime, the essence of this simmering bowl is fully present.
Home cooks are finding ways to create their own versions of this soothing broth when take out or delivery is unavailable. Comfort is a byproduct of in-home preparation and as well as the slurping.
Build base flavors beginning with star anise, whole cloves, whole peppercorns, and cinnamon sticks. Fresh ginger root, garlic and onions get the soup pot going. Char the onions, ginger and garlic to maximize their potency.
Tamari, soy sauce and water substitute the fish sauce. Steep the ingredients over low heat to release the aromatics.
Pho (sounds like “fuh) is traditionally made using whole spices, beef bones, and fish sauce. It’s easy enough to eliminate the meat or fish components and zero in on the fresh herb and vegetable elements.
This suitable for summer vegan broth derives its depth and character from whole spices, aromatic vegetables, chile peppers, and mushrooms. Shitake mushrooms are first in line. Oyster or crimini are excellent second and third place drafts.
Garnished with cilantro or basil, bean sprouts and a squeeze of lime, the essence of this simmering bowl is fully present.
Home cooks are finding ways to create their own versions of this soothing broth when take out or delivery is unavailable. Comfort is a byproduct of in-home preparation and as well as the slurping.
Build base flavors beginning with star anise, whole cloves, whole peppercorns, and cinnamon sticks. Fresh ginger root, garlic and onions get the soup pot going. Char the onions, ginger and garlic to maximize their potency.
Tamari, soy sauce and water substitute the fish sauce. Steep the ingredients over low heat to release the aromatics.
Product Recalls and Alerts (pdf)
- Wednesday, 05 August 2020
- Friday, 31 July 2020
Ever since the start of the global pandemic, citrus demand and volume have been tremendous. Navel oranges, in particular, have been in high demand.
Consumers have gotten the message that vitamin C is a good immunity boost. Given any chance to fight COVID-19 through healthier food choices, citrus makes logical sense.
Typically, vegetable choices make their way to the grocery shopping list. We tend to build meals around vegetables or at minimum, lay a foundation of flavor. Fresh fruits suffer the fate of being more of an “impulse” buy over must have items.
Onions, celery, garlic, carrots, mushrooms and bell peppers frequent any tasty sauce, stir fry or summer grilling dish. It’s difficult to imagine cooking without them. These pantry staples are hardly out of stock.
Specialty or ethnic menu suggestions call for eggplants, cabbages, green onions, leeks, potatoes and squashes. Turning them in to a sumptuous meal is only a recipe away.
Most fresh products are being sold by supermarkets. In the United States and many other countries, restaurants are still closed or limited on how much and what food is being served.
Less demand on certain fresh produce items and more demand on others makes it a very unpredictable supply chain. Affordable fruits and vegetables with a good shelf life command shopper attention. In normal markets, fruits generally get traction from seasonal promotions. Today’s emphasis is geared towards staying healthy.
Consumers have gotten the message that vitamin C is a good immunity boost. Given any chance to fight COVID-19 through healthier food choices, citrus makes logical sense.
Typically, vegetable choices make their way to the grocery shopping list. We tend to build meals around vegetables or at minimum, lay a foundation of flavor. Fresh fruits suffer the fate of being more of an “impulse” buy over must have items.
Onions, celery, garlic, carrots, mushrooms and bell peppers frequent any tasty sauce, stir fry or summer grilling dish. It’s difficult to imagine cooking without them. These pantry staples are hardly out of stock.
Specialty or ethnic menu suggestions call for eggplants, cabbages, green onions, leeks, potatoes and squashes. Turning them in to a sumptuous meal is only a recipe away.
Most fresh products are being sold by supermarkets. In the United States and many other countries, restaurants are still closed or limited on how much and what food is being served.
Less demand on certain fresh produce items and more demand on others makes it a very unpredictable supply chain. Affordable fruits and vegetables with a good shelf life command shopper attention. In normal markets, fruits generally get traction from seasonal promotions. Today’s emphasis is geared towards staying healthy.
- Friday, 11 October 2019
On Friday, October 11, 2019, our resident GP “Chefs” made 14 delicious dishes using any variety of winter squash. Some developed their own recipes while others cooked or adapted classic recipes found in cookbooks or innovative recipes found on food blogs. Winners won Target gift cards of $25, $15 or $10.
Congratulations to the winners & thank you to all of the participants. We enjoyed a very tasty Friday and have a new appreciation for winter squash thanks to you!
Congratulations to the winners & thank you to all of the participants. We enjoyed a very tasty Friday and have a new appreciation for winter squash thanks to you!
 Cranberry Chip Squash Bread Romana Harris First Place |
 Kuri Curry Coconut Soup Gina Backovich Second Place |
 Butternut Squash Galette Sandra Sanchez Third Place |
 Butternut Squash, Sausage and Tortellini Soup Traci Ennis |
 Butternut & Red Kuri Squash Soup Rochelle Grover |
 Parmesan Acorn Squash Leah Hazzard |
 Roasted Red Kuri Squash with Cannelli Beans & Spinach Salad Linda Luka |
 Kabocha Squash Donut Muffins Linda Luka |
 Spicy Squash Salad with Lentils and Goat Cheese Jeff Sacchini |
 African Lamb Kabocha Tagine Gina Backovich |
 Lemon Grass Butternut Squash Patty Chan |
 Sauteed Delicata Squash Nancy Spinella |
- Friday, 14 September 2018
Green Business Bureau
By Amanda Johnson September 11, 2018 Blog, Member News
From foodservice to retail, export to wholesale, the fresh produce distribution business can cover a wide-rage of business segments that come together to service everything from grocery stores to restaurants and casinos to schools. One business that successfully covers all of these segments is Green Business Bureau member, General Produce Company, a company tackling the fresh produce market in Northern California.
Founded in 1933 by Chan Tai Oy, his three sons and nephew, General Produce Co. is a third generation owned and operated family business that distributes and exports fresh fruits and vegetables that are local, organic, sustainable, and regionally and globally sourced. As a PRO*ACT member, General Produce is focused on energy conservation and reduction, recycling and participating in programs like Greener Fields Together, a local farm initiative. General Produce works to integrate sustainability – social, environmental and economic – into their daily business practices and long range planning.
While General Produce is challenged with facilities that are dated in terms of structures, energy systems, fleet demand for service and CA legislation, they have worked hard to be creative in addressing the demands of state mandates, as well as facility layout. From lighting to cooling and refrigeration, the company’s operations and facility team continuously work toward making improvements. They also look for ways to minimize the company’s environmental impacts in the areas of water, waste, energy and air, and reduce their carbon footprint by installing cost saving measures.
“Our approach to business is guided by our commitment to the principles of integrity, honesty, personal relationships, diverse expertise, stewardship and innovation,” said Linda Luka, Director of Marketing & Communications. “We are dedicated to providing quality service and products. To do so, our aim is to ensure that our workforce and communities benefit from the small scale of our daily operations to the large scale of our supply chain.”
Read the original article here.
- Friday, 15 June 2018
Seeking to infuse your culinary or beverage creations with the ultimate fresh fruit flavor? No need to peel, dice, purée, and simmer for those ideal results.
Perfect Purée is the solution!
Perfect Purée is the premium purée product on the market. The succulent, single-note flavors of Perfect Purée inspire everything you can think of: cocktails, marinades, cakes, cookies, sorbets and smoothies. At the back of the house or front of the house, chefs, cookes, baristas, bartenders, pastry chefs, and brew masters love this product line!
For a perfect summer, try out our favorite warm weather flavors: El Corazon, Pink Guava & Passion Fruit.
- Monday, 26 September 2016
- Thursday, 28 April 2016
CONGRATULATIONS RYAN BLANCAS!
The United Fresh Retail Produce Manager Awards Program pays special recognition to produce managers on the front lines in supermarkets working every day to increase sales and consumption of fresh fruits and vegetables. General Produce is honored to have nominated yet another winner, Ryan Blancas of Beale AFB Commissary.
In June, Ryan, along with General Produce team members, will attend the United Fresh Produce Innovation Conference in Chicago. United Fresh will honor 25 of the industry’s top retail produce managers for their commitment to fresh produce, innovative merchandising, community service and customer satisfaction.
Left to right:
Marlon Walker, Store Director, Beale AFB Commissary
Alan Ediger, VP Business Development, Dole Fresh Vegetables
Ryan Blancas, Produce Manager, Beale AFB Commissary, 2016 Retail Produce Manager Award Winner
Jeff Oberman, VP Trade Relations, United Fresh Produce Association
Alan Ediger, VP Business Development, Dole Fresh Vegetables
Ryan Blancas, Produce Manager, Beale AFB Commissary, 2016 Retail Produce Manager Award Winner
Jeff Oberman, VP Trade Relations, United Fresh Produce Association
- Friday, 22 April 2016
Just a little less than 2 hours away in Pleasanton, the Expo It is a great opportunity for us to see what’s new out there. It is easy for us to take our customers with us to connect with growers, shippers, and retailers. The Expo exhibitors provide updates on their latest crops and products while we get to talk to them about how and why they do what they do.
GP Team Members David John III, Jennifer Ho, Ray Hoellwarth, and Linda Unden attended the FPFC NorCal Expo this year. They all enjoyed it and are looking forward to more FPFC events.
Read more about the event:
- Tuesday, 08 March 2016
By Kathleen Weaver
Most consumers believe produce comes shrouded in plastic; perfectly selected apples presented in a pristine package ready to enjoy. And while anyone eating fruits and vegetables excites me for all the obvious reasons; health and commerce related, there is one significant difference between the eater of today and that of the past. Eighty years ago most folks knew how an apple was grown, which is no longer the case.
Eighty years ago a substantial chunk of the workforce was employed in agriculture; 22% of workers representing roughly 27 of 123 million people who called the US home at the time. They farmed on small farms in all regions of the US producing mostly for their own subsistence. However, trends began to shift with electrification, mechanization, and infrastructure and transport improvements, allowing people to seek off-farm work. This is where we see the most substantial change in our food system that until recently remained unchallenged.
General Produce Receives Seven Seals Award
- Tuesday, 10 November 2015
Dan, Brian and Tom (in absentia) received the Seven Seals Award recognizing General Produce as a Patriotic Employer for its support of the Guard and Reserve. At a special presentation in front of the Sacramento Board of Supervisors , General Produce, along with other Sacramento area employers, were honored and recognized.
For the past 12 years, GP has been able to accommodate our National Guardsman, Todd Pratt, as he has been called for training and deployed during his military service. We are proud of him and proud to be able to contribute to supporting our military troops abroad.
Read more here:
http://www.esgr.mil/News-Events/ESGR-In-The-News/articleType/ArticleView/articleId/5194/General-Produce-Company-supervisor-honored-by-Department-of-Defense-for-patriotic-support.aspx
“On the Plate” Draws Impressive Crowd at 2015 Farm-to-Fork Festival
- Monday, 12 October 2015
General Produce’s vision of creating a distinctive, collaborative celebration to highlight the best California grown foods in the midst of the 2015 Sacramento Farm-to-Fork Festival came to fruition and exceeded all expectations.
General Produce, a third-generation, locally owned, family-run distribution company partnered with longtime customer, Fat’s Family Restaurant Group, to host “On the Plate” during this year’s Farm-to-Fork Festival on September 26th.
The large marquee booth (a 50′ x 60′ tent and outside display space) attracted folks with a vintage General Produce delivery truck, draped in fresh floral, fruits and vegetables. The colorful fall hardscape provided the perfect backdrop for snapshots. This display was the most photgraphed of the day for press and festival attendees, posting to Instagram, Twitter and Facebook.
Read more: “On the Plate” Draws Impressive Crowd at 2015 Farm-to-Fork Festival →
