Fresh News



When it comes to culi­nary charisma or dec­o­ra­tive charm, not all pump­kins are cre­ated equal.

A trip to a local pump­kin patch will excite even the most senior pumpkin-​picker-​outers.

Heir­loom vari­eties of this win­ter squash give every­one rea­son to find a new fall favorite.

Orange is def­i­nitely not the only color in the box, though var­i­ous shades of orange run the full spec­trum. Unusual mark­ings and tex­tures, enchant­ing names and inter­est­ing shapes open pump­kin pos­si­bil­i­ties for cre­ative décor and dis­plays.

Old school vari­etals break the mold on tra­di­tional orange orbs. Cool col­ors like salmon, white, blue, gray and green bring much more inter­est to the field. Bumps, stripes, streaks and warts give curios­ity a sat­is­fac­tory platform.

Read more: Kin Folk →

Giv­ing back is good. We believe in local farm­ing and we believe that sup­port­ing grow­ers in our com­mu­ni­ties is the best way to ensure a future for food.

Cul­ti­vat­ing Change, the Greener Fields Together local farm grant pro­gram, aims to fund projects that will help local farm­ers do what they’re best at, farming.

Grant amounts up to $30,000 will be funded on an annual basis to qual­i­fy­ing grow­ers through an online vot­ing plat­form and peer review panel.

Cul­ti­vat­ing Change grants are open to all local farm­ers and aggre­ga­tors where pro­duce pro­duc­tion or aggre­ga­tion makes up at least fifty per­cent of their busi­ness. All appli­cants will be eli­gi­ble to par­tic­i­pate in the pop­u­lar vote por­tion of the con­test and only Greener Fields Together local farms will be eli­gi­ble to win by panel review.

All appli­cants must use grant money for the pur­pose spec­i­fied on their appli­ca­tion, share project results, and if selected, agree to the usage of their name and like­ness in mar­ket­ing and pub­lic rela­tions collateral.

Read more: Cul­ti­vat­ing Change →

Tail­gat­ing Sea­son is well under­way. This great Amer­i­can tra­di­tion has moved to higher ground where food and sports take the field together.

Sim­pler times called for pedes­trian sand­wiches, potato chips and cold drinks tossed into a tote bag. Move over Rover.

Tail­gat­ing has become a lively, con­vivial event with a life of its own. This portable party binds game day good eats with an oppor­tu­nity for social­iz­ing with friends and other fans.

The menu may be a bit more high art than high brow. Bring the gear and appetites for a day long feast. Game day? We’ve got you covered.

Sips & Drinks: Go with cool quenchers for those Indian Sum­mer days to hot tod­dies for chill­ier ones around the cor­ner. Fresh cut mel­ons, cel­ery, cucum­bers and cit­rus deliver for bev­er­age gar­nishes. Dress up apple cider with spices, pear slices or even cran­ber­ries. Cheers to fresh lemon­grass or rose­mary skew­ers adding more drama to cock­tail bars.

Read more: Game On! →

A few crisp days strung together and sweat­shirts get pulled out of the closet. So too, do the recipes we love that cel­e­brate fall.

Ingre­di­ents begin to shift and the land­scape changes in the mar­ket­place. There is more to autumn days than pump­kin spice and pump­kin lattes.

Apples and pears are now being har­vested. It seems impos­si­ble, but true, new vari­eties seem to appear each year. Ver­sa­til­ity finds them a role in starters, sal­ads, entrees and desserts. Savory to sweet, scout out a fall favorite to switch up main menu plan­ning and lunchtime snacks.

Tex­ture and taste give apples and pears the green light for pair­ing with cheeses, nuts, fresh greens and other part­ners. Both fruits com­pli­ment meat dishes and offer veg­e­tar­ian swaps in grain, pasta and rice prepa­ra­tions.

Figs, pome­gran­ates and per­sim­mons are sig­na­ture fruits that fol­low apples and pears . They like that lit­tle cold snap that fol­lows hot weather. Cran­ber­ries will make an appear­ance by the end Sep­tem­ber. Once they debut, kiss sum­mer goodbye.

Read more: Beyond Pump­kin Spice →

Green business Bureau article about GP
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.

Anthony Bourdain’s indeli­ble mark is as large as the void cre­ated by his absence. Three months after his unex­pected death, the food world still mourns.

Shar­ing meals has the abil­ity to bring peo­ple closer together. Anthony’s tal­ent was in show­cas­ing cul­tural diver­sity with­out judg­ment.

It may be impos­si­ble to quite fill the hal­lowed ground trav­elled by “Parts Unknown”, the CNN series that took us across the nation and around the world. The human con­di­tion was com­monly explored in every episode.

Pol­i­tics and cui­sine fre­quently inter­sect. There are any num­ber of issues related to food that push farm­ers, restau­rants, retail­ers and con­sumers to higher ground and social advo­cacy.

Sus­tain­abil­ity through grow­ing prac­tices, water usage, land preser­va­tion, labor prac­tices, immi­gra­tion pol­icy and food safety all impact our food sys­tem. Being informed on all such mat­ters is the tough part.

Sto­ry­telling is dif­fer­ent from relay­ing mere facts and fig­ures. The why and how of some­thing being done car­ries an under­stand­ing of prac­tice. Ask­ing ques­tions and wait­ing for the answers is a way to cul­ti­vate more than a script.

Read more: Parts Unknown →

Zuc­chini is deli­cious on its own. Sim­ply grill and serve as a side with a driz­zle of olive oil. Add a shake or two of salt and pep­per. Zuc­chini per­fec­tion.

That’s one rea­son­able way to approach this pro­lific sum­mer veg­etable when we have only a cou­ple of these lit­tle green ras­cals to con­tem­plate.

Since the beloved squash is so com­pat­i­ble with other fresh pro­duce items (toma­toes, egg­plant, mush­rooms, etc.) we’ve learned to marry it in dishes like rata­touille, frit­tatas and soups.

The case for Ital­ian squash abun­dance needs con­sid­er­a­tion. Between home gar­dens, farm­ers mar­kets and local farm pro­duc­tion, the mar­ket gets sat­u­rated with late sum­mer zuc­chini.

Good then that inven­tive­ness is hard at work on the zuc­chini project. A bumper squash crop inspires swap outs in dishes that typ­i­cally call for higher carb ingre­di­ents like pasta, rice, tor­tillas and breads.

Read more: Zuc­chini Project →

Well over 100 apple vari­eties are com­mer­cially grown in the United States. For nearly five decades, red deli­cious apples were the con­sumer favorite.

This year, title of con­sumer favorite will now go to the Gala apple instead of red deli­cious, which falls to the num­ber two spot.

Apple grow­ers are tend­ing to grow more of the newer vari­eties as a reflec­tion of chang­ing con­sumer tastes. Gala apple pro­duc­tion is expected to grow almost six per­cent above last year.

Taste, tex­ture and sweet­ness account for surg­ing gala apple pop­u­lar­ity. This out of hand fresh treat hits the mark on all cri­te­ria.

Until the 1970s, Amer­i­cans had only a few choices of apples. Golden Deli­cious offered a color con­trast and Granny Smith brought tart­ness to the table. The iconic Red Deli­cious was the shin­ing star and heav­ily pro­moted by Wash­ing­ton state growers.

Read more: Move Over Red →

It has been almost a year since our last recipe chal­lenge. In response to over­whelm­ing demand from our team, we decided to host one on our own fea­tur­ing Brent­wood corn.

On Mon­day, August 20, our res­i­dent GP “Chefs” made 10 deli­cious dishes. Some devel­oped their own recipes while oth­ers tried their hand at clas­sic recipes found in cook­books or inno­v­a­tive recipes found on food blogs. The win­ning recipe was Gina Backovich’s Cobb Ice Cream with Smoky Corn Crack, and boy was it addict­ing! Despite some skep­ti­cism about “corn ice cream,” any­one who tried it could not walk away with­out tak­ing at least one more bite.

Read more: Sum­mer Corn Recipe Challenge →


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.

Call us today to order your sam­ple kit. Can’t wait? Go online to http://​bit​.ly/​g​p​p​u​r​e​e.

Last month, we were invited to host another PRO*ACT Recipe Chal­lenge with our employ­ees. This time, we were selected by Tay­lor Farms to try out their Cau­li­flower Pearls. Cau­li­flower has been trend­ing as a great carb sub­sti­tute and is com­monly used as a rice or potato replace­ment, so this con­ve­nient prod­uct was cre­ated to meet those demands.

On Mon­day, Sep­tem­ber 18, our res­i­dent GP “Chefs” made 12 deli­cious dishes with recipes they devel­oped just for this chal­lenge and recipes they already knew and loved from their favorite food blog­gers. The com­mon opin­ion among the Chefs is that the pre­cut Cau­li­flower Pearls saved them time by cut­ting out the prep­ping steps of wash­ing, cut­ting, and pro­cess­ing cau­li­flower. With how deli­cious all of these dishes are, that’s a huge win for any­one who wants to recre­ate them.

Read more: Cau­li­flower Pearls Recipe Challenge →

Gen­eral Pro­duce was selected by D’Arrigo Bros. Co., of CA to par­tic­i­pate in a PRO*ACT Recipe Chal­lenge. The prod­uct D’Arrigo chose to fea­ture was their Andy Boy Broc­coli Rabe. When we received the invi­ta­tion, we knew it was time to get cook­ing!

Our res­i­dent GP “chefs” boldly accepted the chal­lenge. With­out any expe­ri­ence cook­ing with the pro­vided Broc­coli Rabe, they faced off against one another to cre­ate orig­i­nal dishes. GP employ­ees tasted & voted on their favorites. D’Arrigo pro­vided prizes for the 3 chefs with the most pop­u­lar recipes. So who won? The cov­eted first place went to Linda Unden for her Broc­coli Rabe Soup. Sec­ond and third places respec­tively went to Mar­vin Wat­son for his Broc­coli Rabe Feta Ham Pie and Jen­nifer Ho for her Broc­coli Rabe Korean Pan­cake.

For both the par­tic­i­pants and the taste-​testers, it was a dif­fi­cult choice. We had 9 won­der­fully deli­cious recipes to enjoy. Check them out below & let us know which ones you would try.


Read more: Broc­coli Rabe Recipe Challenge →


David John dif­fer­en­ti­ates var­i­ous yams and sweet potatoes.



David John explains what Smit­ten Apples are, how they taste and how they com­pare to other apples.



David John talks about what to do with Cal­abaza and Red Kuri Squash. Try it!



How Sat­sumas are dif­fer­ent from other cit­rus fruits.



How to pick, store, and 3 ways to use fennel.



David John III explains how to pick, clean, eat and use the cac­tus pear.



David John explains the his­tory and cur­rent state of Apple Hill apples.


Dan Chan (Pres­i­dent) and Tom Chan (CEO) with Sacra­mento Food Bank & Fam­ily Service’s Kelly Siefkin (far left) and Blake Young (sec­ond from right)
Last week, Farm-​to-​Fork and Food Tank hosted the inau­gural food sum­mit called Farm Tank in Sacra­mento. Look­ing to fur­ther offer indus­try mem­bers oppor­tu­ni­ties to learn about the unique per­spec­tive of Cal­i­for­nia food and agri­cul­ture, Gen­eral Pro­duce par­tic­i­pated in Farm Tank in many ways. We really wanted to pro­vide an exhil­a­rat­ing expe­ri­ence that will advance con­ver­sa­tion around access to healthy food. All of the thought­ful con­ver­sa­tion and edu­ca­tion that tran­spired those few days could poten­tially improve our local food system.

Read more: Farm Tank Sum­mit & On the Plate 2016


Chilean Navels are in sea­son and bet­ter than ever!



David John III dif­fer­en­ti­ates figs: Brown Turkey, Kadota, Tiger Striped.



David John III explains how to choose, ripen, use and enjoy this sea­sonal treat!



Learn about this sea­sonal root veg­etable: what it is, what it tastes like, how to use it.



Learn all about this sea­sonal fruit: what it tastes like, how to choose, store and use it.



All about River Bartlett Pears.



Learn about California’s rich agri­cul­tural industry.



What are “Jimmy Nardello” sweet pep­pers and how are they used?



Learn fun tips for using yel­low watermelons!



Learn all about Pluots!