Fresh News
- Category: Market Report
- Thursday, 19 October 2017
- Hits: 33
Chilly autumn mornings naturally make us yearn to have a little something baked with our preferred wakeup hot beverage.
Warming up to lovely muffins, breads, loaf cakes and scones has the power to transform a ho-hum breakfast into a desirable first bite.
Let fall produce guide the menu for savory and sweet oven treats.
Apples and pears, pumpkins and persimmons, sweet potatoes and carrots– these are ample baseline flavors to set the course.
Cranberries and other seasonal jewels like dates and dried fruits (apricots, cherries, raisins, etc.) have a distinctive mouth feel when baked.
Warming up to lovely muffins, breads, loaf cakes and scones has the power to transform a ho-hum breakfast into a desirable first bite.
Let fall produce guide the menu for savory and sweet oven treats.
Apples and pears, pumpkins and persimmons, sweet potatoes and carrots– these are ample baseline flavors to set the course.
Cranberries and other seasonal jewels like dates and dried fruits (apricots, cherries, raisins, etc.) have a distinctive mouth feel when baked.
- Category: Market Report
- Thursday, 12 October 2017
- Hits: 66
If Brussels sprouts, broccoli and cauliflower are not part of the normal veggie lineup, it could be difficult to introduce kohlrabi into the kitchen rotation.
Kohlrabi is the cool kid on the veggie playground that requires a bit of explaining and some understanding.
Part bulb, part bundle of greens, kohlrabi may have an intimidation factor unlike its cruciferous counterparts.
This fall favorite offers a delightful combination of familiar and satisfying tastes. Kohlrabi has the texture of a radish and the sweetness of jicama, with a slight hint of broccoli.
The edible leaves are like a milder version of collard greens. They are quite thick and generally taste best when cooked or steamed. They can also be eaten raw, chopped and in salads.
Kohlrabi is the cool kid on the veggie playground that requires a bit of explaining and some understanding.
Part bulb, part bundle of greens, kohlrabi may have an intimidation factor unlike its cruciferous counterparts.
This fall favorite offers a delightful combination of familiar and satisfying tastes. Kohlrabi has the texture of a radish and the sweetness of jicama, with a slight hint of broccoli.
The edible leaves are like a milder version of collard greens. They are quite thick and generally taste best when cooked or steamed. They can also be eaten raw, chopped and in salads.
- Category: Market Report
- Thursday, 05 October 2017
- Hits: 87
Kabocha, pronounced “kah-BOH-chah”, is a winter squash encased in a dull, deep green, hard, mottled skin that is oftentimes lined with pale, uneven stripes.
There are also some orange skinned cultivars, though the green is the most commonly produced. This time of year, they begin to appear on autumn tablescapes and in earthy fall menu items.
The skin is technically edible if cooked, though most commonly, it is discarded. Round and squat, with a flattened top, it ranges from one to eight pounds. Generally, average weight is two to three pounds.
Inside is a deep yellow orange flesh surrounding a small seed cavity. Cooked, Kabocha offers a finely grained, dry flesh with a buttery and tender texture. Rather sweet, the rich flavor resembles a combination of sweet potato mixed with pumpkin.
In Japan, Kabocha squash was traditionally eaten around the time of the winter solstice with shiruko (adzuki beans) in a sweet soup to boost the immune system and help prevent colds during the winter months.
There are also some orange skinned cultivars, though the green is the most commonly produced. This time of year, they begin to appear on autumn tablescapes and in earthy fall menu items.
The skin is technically edible if cooked, though most commonly, it is discarded. Round and squat, with a flattened top, it ranges from one to eight pounds. Generally, average weight is two to three pounds.
Inside is a deep yellow orange flesh surrounding a small seed cavity. Cooked, Kabocha offers a finely grained, dry flesh with a buttery and tender texture. Rather sweet, the rich flavor resembles a combination of sweet potato mixed with pumpkin.
In Japan, Kabocha squash was traditionally eaten around the time of the winter solstice with shiruko (adzuki beans) in a sweet soup to boost the immune system and help prevent colds during the winter months.
- Category: Market Report
- Friday, 29 September 2017
- Hits: 105
Shaving off several degrees from daytime temperatures makes fall seem more realistic. The thermometer is catching up to the calendar.
We’re on our way. So too is fall décor for planning harvest displays, front porch vignettes and special workplace designs.
Autumn colors generate lots of interest in the DIY home and work decorating ideas.
From tablescapes to landscapes, pumpkins, gourds, wreaths and foliage are ready paint the town red, orange, purple and green.
Sunflowers, mums and wheat shafts combine with ornamental mini corn and garlands of leaves, acorns and mini pumpkins for door hangings and handrail swags.
We’re on our way. So too is fall décor for planning harvest displays, front porch vignettes and special workplace designs.
Autumn colors generate lots of interest in the DIY home and work decorating ideas.
From tablescapes to landscapes, pumpkins, gourds, wreaths and foliage are ready paint the town red, orange, purple and green.
Sunflowers, mums and wheat shafts combine with ornamental mini corn and garlands of leaves, acorns and mini pumpkins for door hangings and handrail swags.
- Category: GP Newsroom
- Friday, 22 September 2017
- Hits: 261
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.
- Category: Market Report
- Thursday, 21 September 2017
- Hits: 116
Everyone loves pie, right? No argument there. The only thing that might come close to surpassing pie is to have an individual hand pie all to one’s self.
We’re not talking about those garden variety, store bought, waxed paper wrapped, cardboard crust, sugary coated, fake filling small pies. Nope.
Instead, the bar is set high for tender, flaky pie crusts, ready for portable, lovely creations bursting with local ingredients.
Crisp, cool evenings warrant getting back into the kitchen with the folks we love to hang out with. Hand pies are the stuff that memories are made of when we include friends, family members and even coworkers if one is so inclined.
It really doesn’t matter if scratch baking skills are not perfected. There are plenty of “secret recipes and tips” available to make the process less daunting.
We’re not talking about those garden variety, store bought, waxed paper wrapped, cardboard crust, sugary coated, fake filling small pies. Nope.
Instead, the bar is set high for tender, flaky pie crusts, ready for portable, lovely creations bursting with local ingredients.
Crisp, cool evenings warrant getting back into the kitchen with the folks we love to hang out with. Hand pies are the stuff that memories are made of when we include friends, family members and even coworkers if one is so inclined.
It really doesn’t matter if scratch baking skills are not perfected. There are plenty of “secret recipes and tips” available to make the process less daunting.
- Category: Market Report
- Thursday, 14 September 2017
- Hits: 148
Summer is fading fast. Vacation days in the rear view mirror bring a different focus with some new routines shaping our plates. Before completely letting go of summer, how about taking one last bite?
The best of late harvest summer fruits and vegetables are ready for the final soirée. Act quickly, as the window is closing on the late bloomers.
That glorious camp includes heirloom tomatoes, eggplants (in all shapes, sizes and color), summer and early fall squashes (zucchini, eight ball, spaghetti and butternut), and even some squash blossoms still on the stem.
Last of summer basil makes for pesto for pasta, pizza or bruschetta. Use the tomatoes for tomato and herb salad or Caprese with a balsamic drizzle. Both are fresh, light and the perfect compliment to any September dinner party.
Off the vine pepper choices, make us dream of sumptuous stuffed bells, chile rellenos and roasted Anaheim, poblano, Hatch and jalapeños. South of the border delectables go far beyond salsa. Pepper poppers keep things lively for al fresco appetizers.
The best of late harvest summer fruits and vegetables are ready for the final soirée. Act quickly, as the window is closing on the late bloomers.
That glorious camp includes heirloom tomatoes, eggplants (in all shapes, sizes and color), summer and early fall squashes (zucchini, eight ball, spaghetti and butternut), and even some squash blossoms still on the stem.
Last of summer basil makes for pesto for pasta, pizza or bruschetta. Use the tomatoes for tomato and herb salad or Caprese with a balsamic drizzle. Both are fresh, light and the perfect compliment to any September dinner party.
Off the vine pepper choices, make us dream of sumptuous stuffed bells, chile rellenos and roasted Anaheim, poblano, Hatch and jalapeños. South of the border delectables go far beyond salsa. Pepper poppers keep things lively for al fresco appetizers.
- Category: Market Report
- Thursday, 07 September 2017
- Hits: 168
Farming isn’t just about fresh produce. It’s also about sustainable food and community culture.
As students return to the classroom and summer days slip away, its time to plan a trip to a local farm, orchard or ranch.
Fall harvests give the consumer an up close and personal view of how our foods are grown and produced. This perspective allows for greater appreciation and admiration.
Start to finish, the process of seed to fork is more than just a catchy slogan to the people producing our food. It’s a fulltime commitment and major investment of time, money and human resources.
Cultivating soil, growing crops and raising livestock all contribute to the rich agricultural story in the United States. From bee keeping to horticulture, the life-work equation for farmers gets blurry. There is no line that typically will separate the two.
On a daily basis, from morning to nightfall, farmers move from task to task. As a way of life, there is a rhythm to necessary duties that follow each season. This real life drama plays out with daily work lists and plenty of grit, determination and ambition. No couch squatters allowed.
As students return to the classroom and summer days slip away, its time to plan a trip to a local farm, orchard or ranch.
Fall harvests give the consumer an up close and personal view of how our foods are grown and produced. This perspective allows for greater appreciation and admiration.
Start to finish, the process of seed to fork is more than just a catchy slogan to the people producing our food. It’s a fulltime commitment and major investment of time, money and human resources.
Cultivating soil, growing crops and raising livestock all contribute to the rich agricultural story in the United States. From bee keeping to horticulture, the life-work equation for farmers gets blurry. There is no line that typically will separate the two.
On a daily basis, from morning to nightfall, farmers move from task to task. As a way of life, there is a rhythm to necessary duties that follow each season. This real life drama plays out with daily work lists and plenty of grit, determination and ambition. No couch squatters allowed.
- Category: Market Report
- Thursday, 31 August 2017
- Hits: 198
Let’ s be honest. In the wide open universe of fresh vegetables, there are many picks that beat out cauliflower in popularity.
In chef circles, we hear of innovative ways to harness the full flavor of this under represented power source.
Roasting leads the way in the method category. An earthy, nutty flavor develops by simply oven roasting with nothing more than a sprinkle of salt and a drizzle of cooking oil.
The real genius of hacks comes from allowing the cauliflower to play a supporting role. Try casting this white, crunchy character in numerous dishes that embrace bolder personality traits.
Korean barbecue bowls, buffalo cauliflower steaks, chimichurri cauli, battered and fried and cauliflower alfredo liven up the doldrums of this pedestrian cruciferous.
In chef circles, we hear of innovative ways to harness the full flavor of this under represented power source.
Roasting leads the way in the method category. An earthy, nutty flavor develops by simply oven roasting with nothing more than a sprinkle of salt and a drizzle of cooking oil.
The real genius of hacks comes from allowing the cauliflower to play a supporting role. Try casting this white, crunchy character in numerous dishes that embrace bolder personality traits.
Korean barbecue bowls, buffalo cauliflower steaks, chimichurri cauli, battered and fried and cauliflower alfredo liven up the doldrums of this pedestrian cruciferous.
- Category: Market Report
- Friday, 25 August 2017
- Hits: 148
Peppery foods have been a part of the human diet for more than 8,000 years.
Long before the ancient Greeks and Romans gave monetary value to peppercorns, South American Indians were eating fiery hot wild chili peppers.
Chilies were eaten in Mexico, Brazil and Peru 6,000 years B.C. and were one of the first domesticated plants in the New World.
The love affair with chili peppers continues. Most of us associate chili peppers with varying degrees of heat. Superhot chili peppers go beyond habanero pepper heat and surpass 350,000 Scoville Heat Units.
Any number of varieties of these superhots have surpassed two million Scoville Heat Units. Treat these peppers with the utmost respect when handling or cooking with them.
Long before the ancient Greeks and Romans gave monetary value to peppercorns, South American Indians were eating fiery hot wild chili peppers.
Chilies were eaten in Mexico, Brazil and Peru 6,000 years B.C. and were one of the first domesticated plants in the New World.
The love affair with chili peppers continues. Most of us associate chili peppers with varying degrees of heat. Superhot chili peppers go beyond habanero pepper heat and surpass 350,000 Scoville Heat Units.
Any number of varieties of these superhots have surpassed two million Scoville Heat Units. Treat these peppers with the utmost respect when handling or cooking with them.
- Category: Market Report
- Thursday, 17 August 2017
- Hits: 225
Peppery foods have been a part of the human diet for more than 8,000 years.
Long before the ancient Greeks and Romans gave monetary value to peppercorns, South American Indians were eating fiery hot wild chili peppers.
Chilies were eaten in Mexico, Brazil and Peru 6,000 years B.C. and were one of the first domesticated plants in the New World.
The love affair with chili peppers continues. Most of us associate chili peppers with varying degrees of heat. Superhot chili peppers go beyond habanero pepper heat and surpass 350,000 Scoville Heat Units.
Any number of varieties of these superhots have surpassed two million Scoville Heat Units. Treat these peppers with the utmost respect when handling or cooking with them.
Long before the ancient Greeks and Romans gave monetary value to peppercorns, South American Indians were eating fiery hot wild chili peppers.
Chilies were eaten in Mexico, Brazil and Peru 6,000 years B.C. and were one of the first domesticated plants in the New World.
The love affair with chili peppers continues. Most of us associate chili peppers with varying degrees of heat. Superhot chili peppers go beyond habanero pepper heat and surpass 350,000 Scoville Heat Units.
Any number of varieties of these superhots have surpassed two million Scoville Heat Units. Treat these peppers with the utmost respect when handling or cooking with them.
- Category: Market Report
- Thursday, 10 August 2017
- Hits: 271
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.
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.
- Category: Market Report
- Thursday, 03 August 2017
- Hits: 247
We’re completely used to seeing fresh produce in vivid and sometimes unusual colors.
Even so, when the flesh of a watermelon surprises us with a bright yellow interior, rather than the requisite pink or red, it’s exciting.
Watermelon is that ancient half fruit, half vegetable thing with likely origination from the Kalahari desert of Africa.
5,000 year old Egyptian hieroglyphs depict watermelon images. By symbolically burying the dead with watermelon, loved ones were thought to be nourished in the afterlife.
Rich in anti-inflammatory nutrients, watermelon is over 90% water and contains abundant electrolytes. This combination is what is extremely hydrating in hot weather conditions. Color is optional.
Even so, when the flesh of a watermelon surprises us with a bright yellow interior, rather than the requisite pink or red, it’s exciting.
Watermelon is that ancient half fruit, half vegetable thing with likely origination from the Kalahari desert of Africa.
5,000 year old Egyptian hieroglyphs depict watermelon images. By symbolically burying the dead with watermelon, loved ones were thought to be nourished in the afterlife.
Rich in anti-inflammatory nutrients, watermelon is over 90% water and contains abundant electrolytes. This combination is what is extremely hydrating in hot weather conditions. Color is optional.
- Category: Market Report
- Friday, 28 July 2017
- Hits: 249
By definition, a true tonic invigorates, restores, refreshes or stimulates. Sounds good, right? Particularly when the mercury is high and energy levels are low.
Let’s not mention alcohol nor so called “mocktails” here. A really authentic tonic stands on it’s own merits.
Americans as a whole know how to over-indulge. It makes sense that a new generation backlash aims to eat less, stay healthy and pay close attention to consumption.
Inclined to drink to their own health, Millennials know when it’s time to pass on a craft beer or vintage glass of wine. Mindfulness has an appeal that staying sober supports. Enter summer tonics.
Non-alcoholic drinks no longer stand as merely a glass full of club soda with a lime wedge. Adult beverages should feel like a celebration as we keep our wits about us.
Let’s not mention alcohol nor so called “mocktails” here. A really authentic tonic stands on it’s own merits.
Americans as a whole know how to over-indulge. It makes sense that a new generation backlash aims to eat less, stay healthy and pay close attention to consumption.
Inclined to drink to their own health, Millennials know when it’s time to pass on a craft beer or vintage glass of wine. Mindfulness has an appeal that staying sober supports. Enter summer tonics.
Non-alcoholic drinks no longer stand as merely a glass full of club soda with a lime wedge. Adult beverages should feel like a celebration as we keep our wits about us.
- Category: GP Newsroom
- Tuesday, 25 July 2017
- Hits: 317
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.
- Category: Market Report
- Friday, 21 July 2017
- Hits: 290
Not everyone is blessed with the talents of a great pastry chef. A chemistry class at times seems easier than following an elaborate dessert recipe.
Not to worry. That same casual approach to summer dining allows for sweet forgiveness when it comes to summer’s famed desserts.
Pairing the best exquisite seasonal fruits with the simple, rustic methods of carefree desserts require almost no kitchen skills.
Light-hearted classics include fruit galettes, clafoutis, crisps and cobblers.
The imprecise, free-form galette is more of an imperfectly shaped pie or tart — filled with the goodness of sliced berries, cherries, peaches, nectarines, plums, pears, apricots, apples, rhubarb or any combination of on-hand summer fruits. The dough is folded in on itself giving it an irregular, but enticing look to the pastry.
Not to worry. That same casual approach to summer dining allows for sweet forgiveness when it comes to summer’s famed desserts.
Pairing the best exquisite seasonal fruits with the simple, rustic methods of carefree desserts require almost no kitchen skills.
Light-hearted classics include fruit galettes, clafoutis, crisps and cobblers.
The imprecise, free-form galette is more of an imperfectly shaped pie or tart — filled with the goodness of sliced berries, cherries, peaches, nectarines, plums, pears, apricots, apples, rhubarb or any combination of on-hand summer fruits. The dough is folded in on itself giving it an irregular, but enticing look to the pastry.
- Category: Market Report
- Friday, 14 July 2017
- Hits: 343
Grilling, smoking and barbecuing are all preferred methods of summertime cooking.
If you are the cook, you have a “secret sauce” of some kind in the outdoor cooking arsenal. Sharing it with others depends on how close to the vest you want to play it.
Those of us merely the lucky recipients of good food cooked by others can only imagine what goes into the secret sauce. A hint of honey, a hit of ginger…sweet apricots or plums all just a guess.
Masters of marinades and glazes typically have a “go to” one that can be applied to a choice of poultry, fish, pork, beef or vegetables. Divulging any family recipes might be tricky.
A quick internet search results in thousands of recommendations for rich, lusty, sticky sauces that can be appropriated as our own.
If you are the cook, you have a “secret sauce” of some kind in the outdoor cooking arsenal. Sharing it with others depends on how close to the vest you want to play it.
Those of us merely the lucky recipients of good food cooked by others can only imagine what goes into the secret sauce. A hint of honey, a hit of ginger…sweet apricots or plums all just a guess.
Masters of marinades and glazes typically have a “go to” one that can be applied to a choice of poultry, fish, pork, beef or vegetables. Divulging any family recipes might be tricky.
A quick internet search results in thousands of recommendations for rich, lusty, sticky sauces that can be appropriated as our own.
- Category: Market Report
- Thursday, 06 July 2017
- Hits: 362
One great aspect of summer dining is the obvious, more relaxed approach to meals. “No fuss” and “effortless” are hallmarks of any indelible al fresco lunch or supper in July.
Whether a crunchy radish or carrot is plucked from our own garden, purchased from a seasonal farmers market or foraged from the produce aisle of a local grocer, they get sliced the same.
In summer, straightforward ingredients and simple servings lead to plates that are an invitation to relax and chill out.
Nothing formal is required. Take note of compatible partners or opposite attractions. Bright colors, varied textures, a dip or spread here, a bowl of olives or Marcona almonds there and “voilà”.
The point of eating, after all, is to nourish, restore and replenish. What we eat matters more than how it is served. The plate itself is only a visual invite. If it looks good, we want to dive in.
Whether a crunchy radish or carrot is plucked from our own garden, purchased from a seasonal farmers market or foraged from the produce aisle of a local grocer, they get sliced the same.
In summer, straightforward ingredients and simple servings lead to plates that are an invitation to relax and chill out.
Nothing formal is required. Take note of compatible partners or opposite attractions. Bright colors, varied textures, a dip or spread here, a bowl of olives or Marcona almonds there and “voilà”.
The point of eating, after all, is to nourish, restore and replenish. What we eat matters more than how it is served. The plate itself is only a visual invite. If it looks good, we want to dive in.
- Category: Market Report
- Thursday, 29 June 2017
- Hits: 335
We’ve said it before-California grows over 400 different crops, some grown nowhere else in the country. A few crops include wine and table grapes, almonds, artichokes, citrus, strawberries, and walnuts.
California produces nearly all of the country’s almonds, apricots, artichokes, dates, figs, kiwi fruit, nectarines, olives, pistachios, prunes and walnuts.
Fifty eight counties make up the lush California landscape. All but three contribute to the total agricultural economy. Once transition happens from winter crops in Mexico moving north, the fertile California soil produces a bounty for our nation’s hungry tables.
Pick any county in the summertime to find a working family farm. We speak of “locale” when we mention who or where the melons, onions, squash and green beans are coming from.
“Brentwood” is synonymous with “super sweet“ white corn. Located in Contra Costa County, this delta town is steeped in a rich agricultural heritage.
Fifty eight counties make up the lush California landscape. All but three contribute to the total agricultural economy. Once transition happens from winter crops in Mexico moving north, the fertile California soil produces a bounty for our nation’s hungry tables.
Pick any county in the summertime to find a working family farm. We speak of “locale” when we mention who or where the melons, onions, squash and green beans are coming from.
“Brentwood” is synonymous with “super sweet“ white corn. Located in Contra Costa County, this delta town is steeped in a rich agricultural heritage.
- Category: Market Report
- Thursday, 22 June 2017
- Hits: 375
The Summer of Love was a social phenomenon that occurred during the summer of 1967. As many as 100,000 people, converged in San Francisco’s Haight-Ashbury district.
Tie-dyed clothing, love beads, men with long hair and a mantra of “free love” characterized the counterculture hippie groups that flocked to the city. A swirl of art, politics, music and revolution was in the air in 1967.
Among other notable shifts in traditions, this was the period in time that influenced our culture in the food movement and politics toward natural, organic and vegetarian diets in America.
The politics of food remain central to those conversations happening in California regarding organic farming, sustainability, improving childhood nutrition and the obesity epidemic.
Present day activism rises from the national trend toward local, sustainable and conscious eating. Consumers want to know what they’re eating, where it comes from and how it is produced.
Lucky for us then that locally grown actually means we’re able to enjoy melons, stone fruits, sweet corn, beans, peppers, tomatoes and potatoes that are actually grown and harvested close by.
Tie-dyed clothing, love beads, men with long hair and a mantra of “free love” characterized the counterculture hippie groups that flocked to the city. A swirl of art, politics, music and revolution was in the air in 1967.
Among other notable shifts in traditions, this was the period in time that influenced our culture in the food movement and politics toward natural, organic and vegetarian diets in America.
The politics of food remain central to those conversations happening in California regarding organic farming, sustainability, improving childhood nutrition and the obesity epidemic.
Present day activism rises from the national trend toward local, sustainable and conscious eating. Consumers want to know what they’re eating, where it comes from and how it is produced.
Lucky for us then that locally grown actually means we’re able to enjoy melons, stone fruits, sweet corn, beans, peppers, tomatoes and potatoes that are actually grown and harvested close by.
- Category: Market Report
- Friday, 16 June 2017
- Hits: 363
A renegade herb that will happily take over any untended garden bed, mint is a staple of summer eats and drinks.
Looking to exact a sense of culinary cool, calm, sweet or freshness? Mint is indispensable and without substitute.
The enticing aromatic gets its scent from the oil in the leaf, menthol.
A wide variety of mint plants exists, ready for use in the kitchen. The two most common are probably peppermint and spearmint and the more rare curly leaf, pineapple and ginger mint.
Get to know the nuanced differences so applications into salads, starters, sides, entrees, drinks, cocktails and desserts are best suited to specific flavor profiles.
A few top mints to get to know: Spearmint. Most commonly used in cooking for many notorious mint recipes, including lamb, spring rolls, vegetables (like peas, carrots, potatoes, beans and cucumbers), tabouli salad and favorite summer cocktails like mojitos and mint juleps.
Looking to exact a sense of culinary cool, calm, sweet or freshness? Mint is indispensable and without substitute.
The enticing aromatic gets its scent from the oil in the leaf, menthol.
A wide variety of mint plants exists, ready for use in the kitchen. The two most common are probably peppermint and spearmint and the more rare curly leaf, pineapple and ginger mint.
Get to know the nuanced differences so applications into salads, starters, sides, entrees, drinks, cocktails and desserts are best suited to specific flavor profiles.
A few top mints to get to know: Spearmint. Most commonly used in cooking for many notorious mint recipes, including lamb, spring rolls, vegetables (like peas, carrots, potatoes, beans and cucumbers), tabouli salad and favorite summer cocktails like mojitos and mint juleps.
- Category: Market Report
- Thursday, 08 June 2017
- Hits: 402
Dads have that reputation for being “super-heroes”. That does not mean they have to eat like Superman, right?
Dads are just regular people looking to stay fit and healthy for their families. They do like to eat, drink and be merry when the opportunity strikes.
Upcoming Father’s Day is a perfect chance to share good food with the fathers in our lives. Like most holiday celebrations, the ways we make merry are diverse and unique.
Everyday dad food does not translate into “cheese, bacon and burgers”. Traditional fare from days long past was largely meat and potatoes basics for Dads. Maybe for most conventional men, that would still be typical.
New dude foods, prepared by using the freshest ingredients, strike a cord with those favorite family traditions and deliver full of flavor on the plate.
By example, Pops might like a nice ravioli with red sauce, skillet chilaquiles or marinated skirt steak on Father’s Day. Cooking at home can be a group effort. “No fuss” should be the mantra of the day, but if a little extra effort is made, we’re good!
Dads are just regular people looking to stay fit and healthy for their families. They do like to eat, drink and be merry when the opportunity strikes.
Upcoming Father’s Day is a perfect chance to share good food with the fathers in our lives. Like most holiday celebrations, the ways we make merry are diverse and unique.
Everyday dad food does not translate into “cheese, bacon and burgers”. Traditional fare from days long past was largely meat and potatoes basics for Dads. Maybe for most conventional men, that would still be typical.
New dude foods, prepared by using the freshest ingredients, strike a cord with those favorite family traditions and deliver full of flavor on the plate.
By example, Pops might like a nice ravioli with red sauce, skillet chilaquiles or marinated skirt steak on Father’s Day. Cooking at home can be a group effort. “No fuss” should be the mantra of the day, but if a little extra effort is made, we’re good!
- Category: Market Report
- Thursday, 01 June 2017
- Hits: 457
A plant-based diet can boost optimum health, decreasing the risk of heart disease, Type 2 diabetes, and certain cancers.
The main advantages with a plant-based diet seem to be related more to the foods consumed (eating plenty of vegetables, fruits, whole grains, beans and nuts) rather than those foods avoided (primarily meats).
Staying at a healthy weight is easier on a plant-based diet and menu. A “less meat, more plants” style of eating can improve quality of life.
Associated benefits include the reduction of inflammation and diseases attributed to inflammation. Lower cholesterol and blood pressure levels are others plus ups seen with plant-based food choices.
There are many different types of plant-based diets. The three most common ones are: Vegan: No animal products such as meat, eggs, or dairy products. Lacto-vegetarian: No meat or eggs, but dairy products are acceptable. Lacto-Ovo-vegetarian: No meat is consumed, but dairy products and eggs are allowed.
The main advantages with a plant-based diet seem to be related more to the foods consumed (eating plenty of vegetables, fruits, whole grains, beans and nuts) rather than those foods avoided (primarily meats).
Staying at a healthy weight is easier on a plant-based diet and menu. A “less meat, more plants” style of eating can improve quality of life.
Associated benefits include the reduction of inflammation and diseases attributed to inflammation. Lower cholesterol and blood pressure levels are others plus ups seen with plant-based food choices.
There are many different types of plant-based diets. The three most common ones are: Vegan: No animal products such as meat, eggs, or dairy products. Lacto-vegetarian: No meat or eggs, but dairy products are acceptable. Lacto-Ovo-vegetarian: No meat is consumed, but dairy products and eggs are allowed.
Red Yams, Japanese Yams & Okinawa Sweet Potatoes
- Category: Produce Beat
- Wednesday, 23 November 2016
- Hits: 635
David John differentiates various yams and sweet potatoes.
Smitten Apples
- Category: Produce Beat
- Wednesday, 16 November 2016
- Hits: 727
David John explains what Smitten Apples are, how they taste and how they compare to other apples.
Calabaza & Red Kuri Squash
- Category: Produce Beat
- Wednesday, 09 November 2016
- Hits: 722
David John talks about what to do with Calabaza and Red Kuri Squash. Try it!
Satsumas
- Category: Produce Beat
- Wednesday, 02 November 2016
- Hits: 688
How Satsumas are different from other citrus fruits.
Fennel
- Category: Produce Beat
- Wednesday, 12 October 2016
- Hits: 748
How to pick, store, and 3 ways to use fennel.
Cactus Pears
- Category: Produce Beat
- Wednesday, 05 October 2016
- Hits: 764
David John III explains how to pick, clean, eat and use the cactus pear.
Apple Hill Apples
- Category: Produce Beat
- Wednesday, 28 September 2016
- Hits: 768
David John explains the history and current state of Apple Hill apples.
