Fresh News



For the next few weeks, we will be post­ing the PRO*ACT Mar­ket Report in place of our usual Gen­eral Pro­duce version.

To read the full issue of The Source, includ­ing this week’s com­modi­ties update, click here.

For the next few weeks, we will be post­ing the PRO*ACT Mar­ket Report in place of our usual Gen­eral Pro­duce version.

To read the full issue of The Source, includ­ing this week’s com­modi­ties update, click here.

For the next few weeks, we will be post­ing the PRO*ACT Mar­ket Report in place of our usual Gen­eral Pro­duce version.

To read the full issue of The Source, includ­ing this week’s com­modi­ties update, click here.

For the next few weeks, we will be post­ing the PRO*ACT Mar­ket Report in place of our usual Gen­eral Pro­duce version.

To read the full issue of The Source, includ­ing this week’s com­modi­ties update, click here.

For the next few weeks, we will be post­ing the PRO*ACT Mar­ket Report in place of our usual Gen­eral Pro­duce version.

To read the full issue of The Source, includ­ing this week’s com­modi­ties update, click here.

The stone soup fable has many iter­a­tions. They all involve a trav­eler com­ing into a town beset by famine.

The inhab­i­tants of the town try to dis­cour­age the trav­eler from stay­ing, fear­ing he wants them to give him food.

They tell him in no uncer­tain terms that there’s no food any­where to be found. The trav­eler explains that he doesn’t need any food and that, in fact, he was plan­ning to make a soup to share with all of them.

The vil­lagers watch sus­pi­ciously as he builds a fire and fills a caul­dron with water. With great cer­e­mony, he pulls a stone from a silken bag, drop­ping the ordi­nary stone into the pot of boil­ing water. He sniffs the brew extrav­a­gantly and takes a small taste.

With great exu­ber­ance, he exclaims how deli­cious stone soup is. The vil­lagers gather around with great inter­est. The trav­eler says rather loudly, “I do like a tasty stone soup. Of course, stone soup with cab­bage — that’s hard to beat.”

Read more: Stone Soup →

As 2019 comes to a close, make time for some per­sonal reflec­tion and self-​care. Renewal is part of let­ting go and embrac­ing the future.

The well wishes and greet­ings for the New Year can already be heard around offices, sales floors, kitchens and pro­duce cool­ers.

Good genes can help you live a long, healthy life, but they are no guar­an­tee that you’ll be an active older adult.

The aver­age Amer­i­can life expectancy has risen to 78.6 years, accord­ing to the Cen­ters for Dis­ease Con­trol and Prevention’s National Cen­ter for Health Sta­tis­tics. Your life span is deter­mined by a com­plex mix of hered­ity, lifestyle and envi­ron­ment. The way you man­age your body, mind and spirit affects how you feel as you age.

It serves to rea­son, and is well doc­u­mented, that one’s atti­tude toward aging can influ­ence future health.

Read more: The Last Bite →

Fes­tiv­i­ties of the sea­son yield to indulging in hol­i­day cheer. Hot and cold bev­er­ages, alco­holic and non, have grown up by using bet­ter ingre­di­ents.

Craft cock­tails dis­tin­guish them­selves by their bold inclu­sions of fresh, well-​balanced ingre­di­ents.

Happy hour has got­ten more cheer­ful by elim­i­nat­ing pre­dictable canned juices and pow­dered mixes.

Try fresh blood oranges, tan­ger­ines, lemons, limes, grape­fruits, and even mel­ons for the body or base of a cock­tail or hol­i­day bev­er­age. With purer fla­vors and col­ors, there are no addi­tional addi­tives and preser­v­a­tives to weigh down or mask the drinks. Antiox­i­dants and polyphe­nols from most fresh fruits are just an added bonus.

Small batched drinks using house-​made syrups and infu­sions are keep­ing it real. Shaken or stirred, even the ice mat­ters more these days. Pre­ferred are the large, clean cubes that don’t rapidly melt and dilute the drink.
From mulled wines to sparkling drinks, unpack a lineup of good sips through fresh, sea­sonal and bold fla­vors. Fresh herbs add excite­ment and awaken the senses. Mint, rose­mary and thyme, whole or mud­dle, impart a unique taste pro­file. Pome­gran­ate juice and arils come to mind.

Read more: Hol­i­day Cheer →

‘Tis the sea­son for serv­ing up spe­cial treats for every hol­i­day fes­tiv­ity. Snacks, drinks and baked goods have per­mis­sion to go a lit­tle hol­i­day crazy.

Ordi­nary bev­er­ages and plain Jane snack foods get a waver on being one hun­dred per­cent healthy this time of year.

The addi­tion of alco­hol, sugar and but­ter adds up over the extended hol­i­day period. From din­ner par­ties and open houses to office potlucks and neigh­bor­hood gath­er­ings, con­sump­tion of those off limit ingre­di­ents is off the charts.

Good news then that pro­duce offer­ings give us a chance to include some fla­vor boost­ers that are rel­a­tively harm­less. If not for calo­ries alone, their wel­comed pos­i­tive affects seem to present “magic pow­ers”.

The peels of cit­rus fruits such as oranges, man­darins, tan­ger­ines, lemons and grape­fruit con­tain potently scented nat­ural oils that release into the air when the peel is bro­ken. Their scent has been proven to be a pow­er­ful mood booster.

Read more: Sugar & Spice →

Cal­i­for­nia cit­rus vari­eties are so worth the mar­ket­ing hype. Navel oranges in par­tic­u­lar have been the stead­fast fruit we’ve come to rely on for healthy win­ter snack­ing.

Out­side the navel mar­gins are so many juicy cit­rus hand fruits that excite the food world.

Sat­suma man­darins are a Cal­i­for­nia lovely. Believe it or not, they may have first arrived here 700 years ago from Japan via Jesuits who planted them on the banks of the Mis­sis­sippi River in New Orleans.

Grow­ers in the Golden State took it from there. This loose-​skinned, sub-​acid fruit has a zip­per peel and is seed­less. What more can one ask for except the minia­ture size is per­fect for sin­gle serve snack­ing.

Com­pared to oranges in gen­eral, man­darins tend to be smaller in size, have a looser peel, and are less tart. They orig­i­nated in the Far East and were orig­i­nally exported through North Africa, where they were all tagged with the name “tan­ger­ine,” from the city of Tang­iers.

The name “tan­ger­ine” has become less generic and is now usu­ally applied to only one kind of man­darin orange. Retail­ers have come to mar­ket the dif­fer­ent cul­ti­vars by so called brand names. While all tan­ger­ines are man­darins, not all man­darins are tangerines.

Read more: Sat SUE muh →

Some of us call our­selves cooks. Oth­ers of us are known bak­ers. In most cir­cles, it’s unusual to find some­one highly skilled at both. When the hol­i­days cir­cle around, even those in the “mar­ginal bak­ers’ cat­e­gory find an excuse to break out the rolling pins, cookie cut­ters, bak­ing sheets and cake pans.

Fol­low­ing a recipe for bars, balls or cook­ies shaped like Santa requires atten­tion to detail. Adher­ing to the mea­sure­ments and direc­tions is so dif­fer­ent from just adding a splash of this or a pinch of that.

Restraint and com­pli­ance seem like strong attrib­utes of a good baker. Pre-​chilling the bowl, but­ter and beat­ers is not just a “good idea”. It turns out, this could be the dif­fer­ence in suc­cess or fail­ure. Who knew? Actual bak­ers who take direc­tions seri­ously? Yeah, those guys.

The angst in bak­ing can be linked to the fact that desserts or sweet treats are always the stars of the show. Any cel­e­bra­tion, birth­day or oth­er­wise, has the pres­sure of deliv­er­ing a spec­tac­u­lar some­thing with can­dles or stun­ning dec­o­ra­tions.

Exquis­ite dec­o­rat­ing skills are no acci­dent. Set the stage for achieve­ment by way of invest­ing in some equip­ment that is easy to work with.

Read more: Tal­ent Show →

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.
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!
Check out the dishes and click on the titles in green to see the recipes:

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


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.


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?