Fresh News
- Thursday, 10 June 2021
The taste of summer might best be summed up in one bite. That’s if that bite is a juicy, ripe peach.
One of several so called stone fruits, they fall into one of two distinctive categories. Clingstone and freestone are the peach camps.
Clingstones are known for their firm flesh that stubbornly clings to the stone, making it hard to separate without mangling the fruit.
Freestone varieties, on the other hand, are easy to separate the pit from the flesh. California clingstone peaches are best used for canning and freezing. Harvest for these go roughly from mid-July to mid-September. Fresh market freestone types are harvested from April through October.
Both freestone and clingstone peaches have numerous varieties that differ in skin color, flesh color, firmness, and juiciness. Two of the most popular varieties of yellow-fleshed freestone peaches are Elegant Lady and O’Henry. Other varieties include the Empress, Elberta, and Rio Oso Gem.
Semi-freestone or semi-clingstone is a newer hybrid type of clingstone and freestone. It is good for using all around for both fresh and canned purposes.
One of several so called stone fruits, they fall into one of two distinctive categories. Clingstone and freestone are the peach camps.
Clingstones are known for their firm flesh that stubbornly clings to the stone, making it hard to separate without mangling the fruit.
Freestone varieties, on the other hand, are easy to separate the pit from the flesh. California clingstone peaches are best used for canning and freezing. Harvest for these go roughly from mid-July to mid-September. Fresh market freestone types are harvested from April through October.
Both freestone and clingstone peaches have numerous varieties that differ in skin color, flesh color, firmness, and juiciness. Two of the most popular varieties of yellow-fleshed freestone peaches are Elegant Lady and O’Henry. Other varieties include the Empress, Elberta, and Rio Oso Gem.
Semi-freestone or semi-clingstone is a newer hybrid type of clingstone and freestone. It is good for using all around for both fresh and canned purposes.
- Thursday, 03 June 2021
American cooks have a mad crush on cast iron skillets and cookware. More than durable, these cook pans are long on tradition and easy to use.
From pork roast to cherry pie, results in just this one pan style of cooking are pretty fantastic.
Brand names like Lodge, Griswold and Wagner are frequently found at weekend yard sales. Vintage pans go relatively unnoticed by adult kids editing stuff for estate sales.
A keen eye scours trademarks and emblems to identify a rusty, crusty old pan as a possible treasure. A bit of cleaning and re-seasoning will bring a cast iron skillet back to “working in the kitchen” status.
One possibility of distinguishing an authentic cast iron pan are the sides. The depth (frying pans are shallower than skillets) and the angle (sauté pans have straight sides while frying pans have flared sides). Some saucepans have pour spouts. In older pans, the pour spouts were bigger.
Most older pans had two pour spouts while newer ones might have one. Contemporary cast iron pans might also have a helper handle and non-stick coatings, which are both newer.
- Thursday, 27 May 2021
Memorial Day is a national holiday set aside for remembrance. We commemorate all U.S. citizens who have died in the service of our country.
Originally, we called it Decoration Day because the tradition of decorating soldiers’ graves with flags and flowers seem to fit.
The long observance weekend has also morphed into a viable excuse to gather with friends and family over picnics, barbecues and patio meals.
Perfect timing with warm weather makes this holiday a way to welcome in more of our favorite local foods. Watermelon, sweet corn, blueberries, strawberries, cherries and stone fruits are California sourced.
How we transform fresh produce in to patriotic flavors is open to interpretation. Combinations of red, white and blue is an easy beginning. Look for ways of assembling fruit filled platters and plates with red berries and juicy watermelon. Blue is for blueberries and even blackberries.
Stars and stripes clearly represent “Old Glory”. The thirteen stripes and fifty stars of the U.S. flag do not have to be perfectly replicated. Cookie cutter stars of any size are indicative of patriotic symbolism.
Cut from pastry dough or melon, add the five-point start to pies, cakes, fruit salads and more.
- Thursday, 20 May 2021
Burgers, sandwiches and salads dominate casual warm weather fare. How they go from mediocre to super star status is just one ingredient/degree of separation.
Sweet Red Onions have just begun their seasonal harvesting in the San Joaquin Valley.
They bring exceptional flavor, sweetness and texture to everything from pizzas to pastas. To be sure, an Italian Red or Fresno Flat sweet are quite different from any onion relative.
Alliums in general include round globe (red, yellow and white) onions, garlic, shallots, scallions, leeks and chives. Packed with nutrients and antioxidants, these kitchen staples are used to impart bold and sometimes savory heat to dishes.
Milder, sweet onions are terrific for eating raw, pickling and grilling. In this class are well-known Vidalia, Walla Walla and Maui Sweets. These popular varieties have a pale yellow skin with a white or light yellow interior.
Italian reds have a flatter shape. As their name implies, are a reddish to purple bright color. Not all supermarket red onions are sweet. Be certain to seek out that flat appearance to get to the right choice.
Other red-skinned sweet onions include Bermuda, Burgundy, Cipolle di Tropea or Tropea’s sweet. The pop of color is part of the red onion attraction. The sweet, mild taste pairs nicely with greens like kale, arugula, baby spinach and butter or romaine lettuces.
- Thursday, 13 May 2021
There’s a reason why “pre-cut” or “value-added” produce sales are on the rise. It’s sometimes very intimidating or tricky for home cooks or even professional chefs to master the art of cutting, slicing or chopping.
Knife skills are essential for kitchen confidence, efficiency and safety. How to handle knives and making the best choice for certain jobs comes with loads of practice and experience.
Certain fresh produce items, fruits in particular, are easier to approach than others. Apples and citrus might be intuitive. Pineapple, mango, papaya and watermelon are a bit more complicated.
There are several food hacks touting the best ways to get to the heart of what we want to eat. Any fruit commission web-site (mango, strawberry, watermelon, avocado, etc.) will showcase terrific knife skills via video or step-by-step photo images.
To begin, learn to choose your fruits. Same day use requires ripeness. The Mama Bear “just right” approach to color, feel, and smell is a good start.
Greener or harder fruit may not mature in a manner that works. Seek out produce expertise to assist if your retailer is reputable for selling quality product and having trained and informed clerks.
There are dependable market clerks willing to share their produce experience. The value in having trusted and informed staff to assist shoppers is reflected in sales and customer loyalty. A great clerk has the knowledge to help with product selection, storage, care, handling and usage.
Knife skills are essential for kitchen confidence, efficiency and safety. How to handle knives and making the best choice for certain jobs comes with loads of practice and experience.
Certain fresh produce items, fruits in particular, are easier to approach than others. Apples and citrus might be intuitive. Pineapple, mango, papaya and watermelon are a bit more complicated.
There are several food hacks touting the best ways to get to the heart of what we want to eat. Any fruit commission web-site (mango, strawberry, watermelon, avocado, etc.) will showcase terrific knife skills via video or step-by-step photo images.
To begin, learn to choose your fruits. Same day use requires ripeness. The Mama Bear “just right” approach to color, feel, and smell is a good start.
Greener or harder fruit may not mature in a manner that works. Seek out produce expertise to assist if your retailer is reputable for selling quality product and having trained and informed clerks.
There are dependable market clerks willing to share their produce experience. The value in having trusted and informed staff to assist shoppers is reflected in sales and customer loyalty. A great clerk has the knowledge to help with product selection, storage, care, handling and usage.
- Thursday, 06 May 2021
All along the central and southern coastline, hundreds of California strawberry farmers are cultivating the majority of all strawberries grown in the United States.
Nearly ninety percent of all U.S. strawberry production happens on less than one percent of the Golden State’s farmland.
The California strawberry story is about more than the efficient use of this prized land. It is also intrinsically connected to the real story of American immigrants and farm workers.
Today, in many cases, second and third-generation family farmers continue to farm and produce America’s favorite fruit.
The agriculture boom happened in California right alongside the gold rush. People were immigrating to California to chase their dreams and find personal success.
Strawberries made it possible for families to settle in a single location where they could live and work instead of following the in-season crops around the state. Some of these immigrant farm workers started in irrigation or picking strawberries. Many went on to build their own strawberry farms and businesses.
While consumers enjoy strawberries nearly year-round, they may not recognize or fully appreciate the hard work and dedication required to produce them.
Nearly ninety percent of all U.S. strawberry production happens on less than one percent of the Golden State’s farmland.
The California strawberry story is about more than the efficient use of this prized land. It is also intrinsically connected to the real story of American immigrants and farm workers.
Today, in many cases, second and third-generation family farmers continue to farm and produce America’s favorite fruit.
The agriculture boom happened in California right alongside the gold rush. People were immigrating to California to chase their dreams and find personal success.
Strawberries made it possible for families to settle in a single location where they could live and work instead of following the in-season crops around the state. Some of these immigrant farm workers started in irrigation or picking strawberries. Many went on to build their own strawberry farms and businesses.
While consumers enjoy strawberries nearly year-round, they may not recognize or fully appreciate the hard work and dedication required to produce them.
- Thursday, 29 April 2021
The pandemic, for all its unique difficulties, has served to highlight and intensify some ongoing industry challenges.
No matter what lane of the food industry a company is in– grower, packer, processor, retail, foodservice, distributor-there is an acute need for good workers to fill the voids.
This long-term problem has been exacerbated as the slow return to “business as usual” unfolds.
Worker scarcity, worker safety, tough conditions and high turnover have all been heightened by the COVID crisis.
Long term, companies will have to sort out how to manage the on-going issues of lack of labor.
The entire U.S. economy needs workers. Employers hired nearly a million people in March. Job listings are surging, with openings on career sites well ahead of topping their pre-coronavirus levels. Government stimulus money has allowed some people to stay home longer than they otherwise would have.
The hottest jobs sectors are those areas that “make or move” things. Construction, warehousing, factories and pharmacy are areas that cannot fill the demand. The number of warehouse jobs listed on Indeed as of early April was 57% above what they were before the virus struck.
Retail grocery delivery through the pandemic has increased significantly. FMI reports that e-commerce for groceries grew by 300 percent during the pandemic. The same people who may have held or taken jobs at retail or warehouses before, now have multiple types of newly created job opportunities. A contributing key factor is better or more flexible working conditions.
No matter what lane of the food industry a company is in– grower, packer, processor, retail, foodservice, distributor-there is an acute need for good workers to fill the voids.
This long-term problem has been exacerbated as the slow return to “business as usual” unfolds.
Worker scarcity, worker safety, tough conditions and high turnover have all been heightened by the COVID crisis.
Long term, companies will have to sort out how to manage the on-going issues of lack of labor.
The entire U.S. economy needs workers. Employers hired nearly a million people in March. Job listings are surging, with openings on career sites well ahead of topping their pre-coronavirus levels. Government stimulus money has allowed some people to stay home longer than they otherwise would have.
The hottest jobs sectors are those areas that “make or move” things. Construction, warehousing, factories and pharmacy are areas that cannot fill the demand. The number of warehouse jobs listed on Indeed as of early April was 57% above what they were before the virus struck.
Retail grocery delivery through the pandemic has increased significantly. FMI reports that e-commerce for groceries grew by 300 percent during the pandemic. The same people who may have held or taken jobs at retail or warehouses before, now have multiple types of newly created job opportunities. A contributing key factor is better or more flexible working conditions.
- Thursday, 22 April 2021
Anthony Bourdain covered a lot of ground in his book Kitchen Confidential.
One hot topic that resonates with all line cooks is the Mise-en-place. The organized work station, unique to each cook, keeps the kitchen ready for every order moving smoothly through the line.
It houses all of the essentials– sea salt, rough-cracked pepper, cooking oil, wine, butter, garlic, parsley, and so on.
One item in particular that Tony claimed as a Mise-en-Place essential for all professional kitchens is shallots. His kitchen staff used about twenty pounds daily.
A “take-away” from Bourdain to home cooks looking to elevate dishes, is to keep shallots on hand for turning out tastier versions of most any preparation.
Shallots are one of those fresh ingredients that we notice parked next to fresh garlic and the onion sections at the grocery store. We frequently see them, but bypass them for regular onion varieties.
Their delicate, mild onion flavor (with a hint of sharpness) is preferred for classic dishes, vinaigrettes, sauces, soups and frying when a hotter onion isn’t the right fit.
One hot topic that resonates with all line cooks is the Mise-en-place. The organized work station, unique to each cook, keeps the kitchen ready for every order moving smoothly through the line.
It houses all of the essentials– sea salt, rough-cracked pepper, cooking oil, wine, butter, garlic, parsley, and so on.
One item in particular that Tony claimed as a Mise-en-Place essential for all professional kitchens is shallots. His kitchen staff used about twenty pounds daily.
A “take-away” from Bourdain to home cooks looking to elevate dishes, is to keep shallots on hand for turning out tastier versions of most any preparation.
Shallots are one of those fresh ingredients that we notice parked next to fresh garlic and the onion sections at the grocery store. We frequently see them, but bypass them for regular onion varieties.
Their delicate, mild onion flavor (with a hint of sharpness) is preferred for classic dishes, vinaigrettes, sauces, soups and frying when a hotter onion isn’t the right fit.
- Thursday, 15 April 2021
Asparagus is a member of the lily family and is related to onions and garlic. The spears are usually not harvested until the third or fourth year planted to allow the crown to develop a strong root system.
After that, the healthy plants will then produce spears for about fifteen years.
California possesses several micro-climates ideal for asparagus production. The 250 farms that grow the favored spring crop deliver on the promise of local, fresh and hand-cared attention.
Several regions throughout the state are ideal for growing “grass”, including the Central Valley, the Central Coast and the Stockton Delta.
Nearly seventy percent of the nation’s fresh market asparagus is produced in California. Harvest season is about ninety days long, starting in March and running through May.
This perennial crop is labor – intensive from harvest to packing. Workers walk the rows, scouting for nine inch green spears to harvest. Asparagus is graded, sized and packed in sheds located near the fields to assure maximum freshness.
Early in the season, spears may be picked every four days or so. As temperatures warm up, they may have to be picked every day. Each spear grows about seven to nine inches per day. Depending on weather and growth, beds maybe cut multiple times per day.
Spears are trimmed to lengths of nine inches and bundled for sales. Typically, a one pound bundle contains about 10 to 14 spears, depending on size/thickness of the stalks.
After that, the healthy plants will then produce spears for about fifteen years.
California possesses several micro-climates ideal for asparagus production. The 250 farms that grow the favored spring crop deliver on the promise of local, fresh and hand-cared attention.
Several regions throughout the state are ideal for growing “grass”, including the Central Valley, the Central Coast and the Stockton Delta.
Nearly seventy percent of the nation’s fresh market asparagus is produced in California. Harvest season is about ninety days long, starting in March and running through May.
This perennial crop is labor – intensive from harvest to packing. Workers walk the rows, scouting for nine inch green spears to harvest. Asparagus is graded, sized and packed in sheds located near the fields to assure maximum freshness.
Early in the season, spears may be picked every four days or so. As temperatures warm up, they may have to be picked every day. Each spear grows about seven to nine inches per day. Depending on weather and growth, beds maybe cut multiple times per day.
Spears are trimmed to lengths of nine inches and bundled for sales. Typically, a one pound bundle contains about 10 to 14 spears, depending on size/thickness of the stalks.
- Thursday, 08 April 2021
The chaos and mayhem of grocery shopping a year ago seems like a wild faded dream. During lockdowns and stay-at-home orders, we found ways to compensate for long lines and hoarding.
As life begins to unfold post-pandemic, new habits have emerged that retailers and food service providers have made investments.
We may all be counting on new ways to feed ourselves. Online ordering and home delivery have taken the sting out of food pandemonium. We’ve learned new coping skills.
Meals can be either ready-to-eat or those ready to prepare. The pandemic accelerated ghost kitchens (also known as dark or cloud kitchens) and the widespread adoption of food delivery by at least three to five years.
No doubt, food delivery had the limelight 2020. As consumers adopted new habits, the gig economy surged in that arena. Grub Hub, Uber Eats and DoorDash were on Smart phone “Favorites”.
The trend and adoption of digital technologies and e-commerce was greatly advanced by personal health safety concerns as much as convenience. Comfort levels now push consumers to purchase products online with confidence.
Already on the rise in recent years, participation in online grocery shopping skyrocketed in 2020.
As life begins to unfold post-pandemic, new habits have emerged that retailers and food service providers have made investments.
We may all be counting on new ways to feed ourselves. Online ordering and home delivery have taken the sting out of food pandemonium. We’ve learned new coping skills.
Meals can be either ready-to-eat or those ready to prepare. The pandemic accelerated ghost kitchens (also known as dark or cloud kitchens) and the widespread adoption of food delivery by at least three to five years.
No doubt, food delivery had the limelight 2020. As consumers adopted new habits, the gig economy surged in that arena. Grub Hub, Uber Eats and DoorDash were on Smart phone “Favorites”.
The trend and adoption of digital technologies and e-commerce was greatly advanced by personal health safety concerns as much as convenience. Comfort levels now push consumers to purchase products online with confidence.
Already on the rise in recent years, participation in online grocery shopping skyrocketed in 2020.
- Monday, 05 April 2021
Restaurants are tuning up menus to reflect streamlined offerings and their need to do more with less. Smart operators are not having to compromise on quality food that tastes great over better efficiencies.
Now, more than ever, we eat first with our eyes. This includes scanning menus online or using QR codes on smartphones.
Good communication is key for every successful business. Menu writing is a communications artform and talent necessary for foodservice providers. Chalkboards, ink on paper or virtual links help sell what’s for breakfast, lunch and dinner.
Words matter and how they are used on a menu can entice orders and impact revenue. The power of persuasion when it comes to food descriptions makes or breaks initial perceptions.
Setting appetite expectations is only a word or phrase away. Loaded cauliflower casserole tells the diner to expect a hot, cheesy, gooey and indulgent dish.
Descriptions regarding culinary preparations pique interest. Roasted, grilled, poached, fried, toasted, whipped or stuffed tell much about what will be delivered on the plate.
Seasonings and flavors get prime text space. Smoky, savory, fiery, nutty, tart, peppery, citrusy, zesty, and buttery get the mouth and brain working together for the selection. Food and mood are strongly tethered together. What food craving needs to be conquered today?
Now, more than ever, we eat first with our eyes. This includes scanning menus online or using QR codes on smartphones.
Good communication is key for every successful business. Menu writing is a communications artform and talent necessary for foodservice providers. Chalkboards, ink on paper or virtual links help sell what’s for breakfast, lunch and dinner.
Words matter and how they are used on a menu can entice orders and impact revenue. The power of persuasion when it comes to food descriptions makes or breaks initial perceptions.
Setting appetite expectations is only a word or phrase away. Loaded cauliflower casserole tells the diner to expect a hot, cheesy, gooey and indulgent dish.
Descriptions regarding culinary preparations pique interest. Roasted, grilled, poached, fried, toasted, whipped or stuffed tell much about what will be delivered on the plate.
Seasonings and flavors get prime text space. Smoky, savory, fiery, nutty, tart, peppery, citrusy, zesty, and buttery get the mouth and brain working together for the selection. Food and mood are strongly tethered together. What food craving needs to be conquered today?
- Thursday, 25 March 2021
The holy Easter holiday celebrates the resurrection of Jesus Christ and is of great significance to Christians around the world.
This is a time for prayers, religious observances and gatherings with family members and friends for Spring feasts.
The symbolism of spring signifies rebirth, renewal, a new dawn, hope, awakening, and promise. Seasonal flowers are naturally associated with the annual Easter and spring festivities.
Awareness of spring blooming flowers and their significance will guide decisions for bouquets, table arrangements and potted plants for décor. Uplifting, cheerful and sometimes fragrant, blooming flowers are an instant mood booster.
Tulips are the ultimate spring flower. Beautiful and vibrant, these flowers come in an array of bold and subtle colors. White tulips are associated with forgiveness, a common theme for Easter.
The purple tulip represents royalty. Combined, they celebrate the royalty of Jesus Christ and meaning of Easter.
Easter Lilies and Lilies of the Valley, both white flowers often symbolize purity and innocence. This purity and innocence is associated with Christ. Lilies also have religious significance from being mentioned in the Bible, both in the Old and New Testaments.
This is a time for prayers, religious observances and gatherings with family members and friends for Spring feasts.
The symbolism of spring signifies rebirth, renewal, a new dawn, hope, awakening, and promise. Seasonal flowers are naturally associated with the annual Easter and spring festivities.
Awareness of spring blooming flowers and their significance will guide decisions for bouquets, table arrangements and potted plants for décor. Uplifting, cheerful and sometimes fragrant, blooming flowers are an instant mood booster.
Tulips are the ultimate spring flower. Beautiful and vibrant, these flowers come in an array of bold and subtle colors. White tulips are associated with forgiveness, a common theme for Easter.
The purple tulip represents royalty. Combined, they celebrate the royalty of Jesus Christ and meaning of Easter.
Easter Lilies and Lilies of the Valley, both white flowers often symbolize purity and innocence. This purity and innocence is associated with Christ. Lilies also have religious significance from being mentioned in the Bible, both in the Old and New Testaments.
- Thursday, 18 March 2021
Americans can thank the ancient Greeks for the original waffle. While they may not have tasted like what we enjoy today, those “obelios” or wafers were cooked in much the same fashion.
The Greek hot cakes were cooked between two hot metal plates attached to a long, wooden handle. The Dutch get credit for the deep grids in waffles that hold our preferred culinary accoutrements.
Sweet or savory, the versatile waffle is enjoyed around the world as a perfect street food or snack. In the U.S., we rely on them for a quick toaster breakfast or more luxurious one when time allows us to make a bigger fuss.
During COVID, we don’t need an excuse to glam up breakfast or dinner. Start planning for a family waffle date. In or out, home or restaurant, waffles make everything feel better.
Made from scratch, an ordinary day turns special by whipping together a batch of waffle batter. Most of the ingredients are ready pantry staples. What we choose to slather into the crevices makes them personalized and favorites.
Butter, hot maple syrup or whipped cream are just the garden variety starting points. Powdered sugar, almond butter, and fresh fruit purees are the second wave of goodness. Pecans, banana slices and a drizzle of chocolate transforms weekend brunch into an extraordinary occasion.
The Greek hot cakes were cooked between two hot metal plates attached to a long, wooden handle. The Dutch get credit for the deep grids in waffles that hold our preferred culinary accoutrements.
Sweet or savory, the versatile waffle is enjoyed around the world as a perfect street food or snack. In the U.S., we rely on them for a quick toaster breakfast or more luxurious one when time allows us to make a bigger fuss.
During COVID, we don’t need an excuse to glam up breakfast or dinner. Start planning for a family waffle date. In or out, home or restaurant, waffles make everything feel better.
Made from scratch, an ordinary day turns special by whipping together a batch of waffle batter. Most of the ingredients are ready pantry staples. What we choose to slather into the crevices makes them personalized and favorites.
Butter, hot maple syrup or whipped cream are just the garden variety starting points. Powdered sugar, almond butter, and fresh fruit purees are the second wave of goodness. Pecans, banana slices and a drizzle of chocolate transforms weekend brunch into an extraordinary occasion.
- Thursday, 11 March 2021
As restaurants gently lean back into indoor dining, they likely will keep take-out and delivery business in their wheelhouse.
Those segments were supplements to American meals and a welcomed break to cooking and eating at home.
Over the past year, the improved perspective on eating leftover foods has shifted to very favorable.
Research from The Hartman Group reports that 28 percent of all eating occasions involve leftovers (vs. 22 percent in fall 2019). Significant increases of leftover eating happens during morning snack and lunch occasions. Eating restaurant-sourced leftovers has become a more commonplace behavior during the pandemic, with 67 percent of leftovers occasions involving at least some food or beverage sourced from a restaurant.
This is abundantly clear as consumers are even upping food orders to purposely plan for future meals or snacking. Leftovers. Yay!
As the pandemic continues, consumers’ newfound love of leftovers suggests great opportunity for meals-oriented foodservice providers and brands to market towards evolving snacking occasions and eating approaches.
Everyone has different types of food stored in their fridge or freezer. Staying on top of it before spoilage can be a challenge. If hoarding was part of the plan to stay a step ahead of pandemic food scares, now might be a good time to take inventory of the freezer or pantry.
Those segments were supplements to American meals and a welcomed break to cooking and eating at home.
Over the past year, the improved perspective on eating leftover foods has shifted to very favorable.
Research from The Hartman Group reports that 28 percent of all eating occasions involve leftovers (vs. 22 percent in fall 2019). Significant increases of leftover eating happens during morning snack and lunch occasions. Eating restaurant-sourced leftovers has become a more commonplace behavior during the pandemic, with 67 percent of leftovers occasions involving at least some food or beverage sourced from a restaurant.
This is abundantly clear as consumers are even upping food orders to purposely plan for future meals or snacking. Leftovers. Yay!
As the pandemic continues, consumers’ newfound love of leftovers suggests great opportunity for meals-oriented foodservice providers and brands to market towards evolving snacking occasions and eating approaches.
Everyone has different types of food stored in their fridge or freezer. Staying on top of it before spoilage can be a challenge. If hoarding was part of the plan to stay a step ahead of pandemic food scares, now might be a good time to take inventory of the freezer or pantry.
- Thursday, 04 March 2021
Cabbages are from the “cole crop” family. Other members in this hearty tribe include broccoli, Brussels sprouts, kohlrabi, collard greens and cauliflower.
We can separate cabbages in to four main types: green, red (or purple), Savoy, and Napa cabbages.
In common are the sexy layers of alternating leaves, each cupping the next, forming a firm, dense head. Spring is the perfect excuse to explore using all four types of cabbages in a myriad of ways.
Braised, boiled, charred, sauteed or raw; rolled, slawed or casseroled– cabbage is happy at center plate or assuming a supporting cast role.
From Germany to Asia, schnitzel to stir fry, world cuisines know how make cabbages something we crave. Comfort dishes made by grandmothers give modern recipes a run for the money.
Selection: Choose firm, heavy heads of green, red and savoy cabbage with closely furled leaves. Color is an indication of freshness. For example, green cabbages stored for too long lose pigment and look almost white. To ensure freshness, check the stem ends of cabbage heads to make sure the stem has not cracked around the base, which indicates undesirably lengthy storage. Chinese cabbage leaves should be crisp, unblemished and pale green with tinges of yellow and white.
We can separate cabbages in to four main types: green, red (or purple), Savoy, and Napa cabbages.
In common are the sexy layers of alternating leaves, each cupping the next, forming a firm, dense head. Spring is the perfect excuse to explore using all four types of cabbages in a myriad of ways.
Braised, boiled, charred, sauteed or raw; rolled, slawed or casseroled– cabbage is happy at center plate or assuming a supporting cast role.
From Germany to Asia, schnitzel to stir fry, world cuisines know how make cabbages something we crave. Comfort dishes made by grandmothers give modern recipes a run for the money.
Selection: Choose firm, heavy heads of green, red and savoy cabbage with closely furled leaves. Color is an indication of freshness. For example, green cabbages stored for too long lose pigment and look almost white. To ensure freshness, check the stem ends of cabbage heads to make sure the stem has not cracked around the base, which indicates undesirably lengthy storage. Chinese cabbage leaves should be crisp, unblemished and pale green with tinges of yellow and white.
- Thursday, 25 February 2021
Mid-March we’ll get our Irish on and celebrate Saint Patrick’s Day. Wearing the color green is a traditional way to support the holiday.
March also boasts the start of Spring and Palm Sunday. Two more days that draw attention to shades of green.
On the subject of emerald, celadon, jade and olive, use this month as a nudge toward filling the plate with more things green.
Green vegetables and fruits are known for being good sources of phytonutrients, fiber and water that can revitalize health.
To maintain healthy cholesterol levels, increase the consumption of green foods like avocados, olives, green peas and grapes. They contain monounsaturated fatty acids and fiber that aid in lowering cholesterol.
Spinach, cucumber and green apple can aid in controlling blood pressure. Looking for a boost to the immune system? Check out all things green in the produce section.
March also boasts the start of Spring and Palm Sunday. Two more days that draw attention to shades of green.
On the subject of emerald, celadon, jade and olive, use this month as a nudge toward filling the plate with more things green.
Green vegetables and fruits are known for being good sources of phytonutrients, fiber and water that can revitalize health.
To maintain healthy cholesterol levels, increase the consumption of green foods like avocados, olives, green peas and grapes. They contain monounsaturated fatty acids and fiber that aid in lowering cholesterol.
Spinach, cucumber and green apple can aid in controlling blood pressure. Looking for a boost to the immune system? Check out all things green in the produce section.
- Thursday, 18 February 2021
All industries have jobs that require training. Food, and produce specifically, are no different. What sets us apart is the care and handling required of fresh food products.
Individuals who are new to the produce learning curve are promptly informed that they are not handling a can of vegetables on a grocery store shelf.
Whatever the role played along the supply chain, human hands are involved. Planting, harvesting, packing, shipping, and preparation call for a deep understanding of taking the best care, at all times, of the fruits and vegetables.
Factors like proper storage temperature and cold chain are fundamental not only for product longevity, but also for how it may end up tasting on the plate.
There is a substantial difference for retail clerks between “throwing freight” and careful handling. Proper receiving, put-away and hand-stacking can prevent damage (cracking, bruising and smashing) to fresh goods.
Some items are hardier than others. Potatoes, onions and carrots quickly come to mind. Still, giving them a soft touch rather than a rough tumble will preserve their integrity.
Bell peppers may appear to be sturdy. Slamming their cartons down on a rack or shelf will crack their tender walls and loosen their membranes. Treat them as fragile cargo, along with most other unsuspecting fresh ingredients.
Potatoes, tomatoes, avocados, pears, whole melons, and other fruits and vegetables are often stored at room temperature to maintain quality. Some items in this group like the room temperatures for quicker ripening purposes.
Individuals who are new to the produce learning curve are promptly informed that they are not handling a can of vegetables on a grocery store shelf.
Whatever the role played along the supply chain, human hands are involved. Planting, harvesting, packing, shipping, and preparation call for a deep understanding of taking the best care, at all times, of the fruits and vegetables.
Factors like proper storage temperature and cold chain are fundamental not only for product longevity, but also for how it may end up tasting on the plate.
There is a substantial difference for retail clerks between “throwing freight” and careful handling. Proper receiving, put-away and hand-stacking can prevent damage (cracking, bruising and smashing) to fresh goods.
Some items are hardier than others. Potatoes, onions and carrots quickly come to mind. Still, giving them a soft touch rather than a rough tumble will preserve their integrity.
Bell peppers may appear to be sturdy. Slamming their cartons down on a rack or shelf will crack their tender walls and loosen their membranes. Treat them as fragile cargo, along with most other unsuspecting fresh ingredients.
Potatoes, tomatoes, avocados, pears, whole melons, and other fruits and vegetables are often stored at room temperature to maintain quality. Some items in this group like the room temperatures for quicker ripening purposes.
- Thursday, 11 February 2021
Depending on geography, there might be snow on the ground where you live. Mother Nature rules the weather.
This month is usually chilly, wet and sometimes foggy in most of the growing districts, yet there are blossoms, buds and bulbs starting to sprout. The promise of Spring is here.
Winter fatigue is real. Meal preparation and recipe rotation have made us weary. Still, we eat happily through the season.
What we eat depends largely on what is in season now and readily available. Whether its from a local farmers market, grocer or food box delivery, the fresh produce ingredients are colorful and versatile.
Citrus fruits, winter squashes, cabbages, fennel, cooking greens and root vegetables should be on this month’s shopping list. What to do with them is a wide open subject.
Mix up the meal plan with winter soups, stews and casseroles. Slow cookers and Instant pots keep things on track for make now, eat later planning. Onions, celery, carrots and garlic begin the conversation.
Mushrooms of all varieties – crimini, shitake and oyster add to the chorus line. Build depth of flavor and interest using spices and herbs. One fresh herb component is certain to take things in a very specific direction. Rosemary stands out. One singular choice, leeks for example, yield a particular mouth feel and taste. Part of the allium family, they are kin to onions, garlic, shallots, and chives.
This month is usually chilly, wet and sometimes foggy in most of the growing districts, yet there are blossoms, buds and bulbs starting to sprout. The promise of Spring is here.
Winter fatigue is real. Meal preparation and recipe rotation have made us weary. Still, we eat happily through the season.
What we eat depends largely on what is in season now and readily available. Whether its from a local farmers market, grocer or food box delivery, the fresh produce ingredients are colorful and versatile.
Citrus fruits, winter squashes, cabbages, fennel, cooking greens and root vegetables should be on this month’s shopping list. What to do with them is a wide open subject.
Mix up the meal plan with winter soups, stews and casseroles. Slow cookers and Instant pots keep things on track for make now, eat later planning. Onions, celery, carrots and garlic begin the conversation.
Mushrooms of all varieties – crimini, shitake and oyster add to the chorus line. Build depth of flavor and interest using spices and herbs. One fresh herb component is certain to take things in a very specific direction. Rosemary stands out. One singular choice, leeks for example, yield a particular mouth feel and taste. Part of the allium family, they are kin to onions, garlic, shallots, and chives.
- Friday, 05 February 2021
Sumo Citrus are also known as “dekopon,” which is a Japanese reference to the distinctive top knot of the fruit.
This triple hybrid citrus fruit is a cross-breed of navel oranges, pomelo and mandarin oranges.
They were first developed in Japan in 1972 with traditional plant-breeding techniques. When California farmers began to grow the seedless fruit, they trademarked the name “Sumo Citrus”.
The name is an obvious play on the physical characteristics of the well-known sumo wrestlers in Japan. The fruit is large in size, round in shape and instantly recognized by their top knot accent, which is the signature hairstyle of the wrestlers.
Seedlings were first imported into the United States in 1998, but because the Sumo Citrus is one of the most challenging varieties to grow, and requires at least four years to produce, it wasn’t until 2011 that they became available to the public.
The fruit’s extremely delicate skin is easily bruised and sunburned. California farmers are dedicated to the pampered and painstaking attention required of Sumo Citrus.
Trees are hand-pruned to allow for more sunlight to reach the fruit as it grows. Left to ripen on the tree, they are then hand-picked when ready. They are harvested in small totes instead of big bins as other citrus fruits. Floated into the packing line to prevent bruising, they are then hand-packed into cartons.
The seedless citrus is super easy to peel and eat. The zip peel makes them convenient for little hands or anyone really who finds it tedious to peel a regular orange.
Sumo Citrus are low in acidity, making them a good choice for those who can’t tolerate a higher level of fruit acid.
This triple hybrid citrus fruit is a cross-breed of navel oranges, pomelo and mandarin oranges.
They were first developed in Japan in 1972 with traditional plant-breeding techniques. When California farmers began to grow the seedless fruit, they trademarked the name “Sumo Citrus”.
The name is an obvious play on the physical characteristics of the well-known sumo wrestlers in Japan. The fruit is large in size, round in shape and instantly recognized by their top knot accent, which is the signature hairstyle of the wrestlers.
Seedlings were first imported into the United States in 1998, but because the Sumo Citrus is one of the most challenging varieties to grow, and requires at least four years to produce, it wasn’t until 2011 that they became available to the public.
The fruit’s extremely delicate skin is easily bruised and sunburned. California farmers are dedicated to the pampered and painstaking attention required of Sumo Citrus.
Trees are hand-pruned to allow for more sunlight to reach the fruit as it grows. Left to ripen on the tree, they are then hand-picked when ready. They are harvested in small totes instead of big bins as other citrus fruits. Floated into the packing line to prevent bruising, they are then hand-packed into cartons.
The seedless citrus is super easy to peel and eat. The zip peel makes them convenient for little hands or anyone really who finds it tedious to peel a regular orange.
Sumo Citrus are low in acidity, making them a good choice for those who can’t tolerate a higher level of fruit acid.
- Thursday, 28 January 2021
Playoff games and the Super Bowl are one giant invitation for Americans to snack. New year’s resolutions to “eat better” go out the window once game time grabs our attention.
The requisite chips, crackers, dips, salty nuts, meat and cheese platters make grazing part of the television watching football ritual.
Pots of chili, grilled sausages, and foot long sandwiches have traditionally fed large crowds for game-watching. This year, smaller household gatherings will prevail for common sense activity.
Fewer mouths to feed doesn’t eliminate those highly crave-able game day foods. A bag of Ruffles potato chips and French onion dip come to mind. Classic, yes, but certainly not on the 2021 snack resolution list.
The thing about mindful eating is planning and preparation that goes in to it. A full day or afternoon of munching is best served by a decent preliminary strategy. Set a good intention to include guilt-free munchies. They won’t kill the healthier eating goals already established. Real foods equal good eating.
- Friday, 22 January 2021
Tinga is a popular stew using a blend of Mexican and Spanish cooking methods. The result is a perfect marriage of spicy, sweet and smoky flavors.
Chicken or pork are favored meats used in this traditional Pueblo dish. Lentils, chickpeas or potatoes are solid vegetarian twists.
Onions and garlic are sauteed first. Like most authentic Mexican recipes, white onions are preferred. Tomatoes are then added. Fresh tomatoes are used when available and taste great. Variety isn’t really important.
Otherwise, canned tomatoes are quite suitable. Good choices during winter months would be to use fire roasted tomatoes, crushed tomatoes or even tomato sauce or tomato paste in a can.
Next comes adding the stock, herbs and spices. Bay leaves, salt, pepper and Mexican oregano are standard spices used in a tinga. Coriander, thyme and marjoram take another culinary path.
Chipotle chilies in Adobo sauce give the stew a substantial kick. Essentially, chipotles in adobo are smoked and dried jalapeños chiles– rehydrated and then canned in tomatoes, vinegar, garlic, and spices.
Decide on the heat preference before adding a whole can of peppery heat. There’s no turning back once they go into the stew pot or slow cooker.
House made chipotle chilies are doable, but require more effort. If handling chili peppers is no problem, look for jalapeños that are firm. The fresher the peppers, the better the result.
The mixture is simmered long enough to allow all of the ingredients to meld nicely together. If meat is desirable, add that to the simmering sauce. If not, add legumes or other vegetables.
Chicken or pork are favored meats used in this traditional Pueblo dish. Lentils, chickpeas or potatoes are solid vegetarian twists.
Onions and garlic are sauteed first. Like most authentic Mexican recipes, white onions are preferred. Tomatoes are then added. Fresh tomatoes are used when available and taste great. Variety isn’t really important.
Otherwise, canned tomatoes are quite suitable. Good choices during winter months would be to use fire roasted tomatoes, crushed tomatoes or even tomato sauce or tomato paste in a can.
Next comes adding the stock, herbs and spices. Bay leaves, salt, pepper and Mexican oregano are standard spices used in a tinga. Coriander, thyme and marjoram take another culinary path.
Chipotle chilies in Adobo sauce give the stew a substantial kick. Essentially, chipotles in adobo are smoked and dried jalapeños chiles– rehydrated and then canned in tomatoes, vinegar, garlic, and spices.
Decide on the heat preference before adding a whole can of peppery heat. There’s no turning back once they go into the stew pot or slow cooker.
House made chipotle chilies are doable, but require more effort. If handling chili peppers is no problem, look for jalapeños that are firm. The fresher the peppers, the better the result.
The mixture is simmered long enough to allow all of the ingredients to meld nicely together. If meat is desirable, add that to the simmering sauce. If not, add legumes or other vegetables.
- Friday, 15 January 2021
Championing a return to normalcy as the new year begins includes meals that are restorative in nature.
Cold weather invites soups, bisques and broths to combat winter’s chill.
The healing powers of soup are undisputed. Vegetable and herb-centric broths set up a baseline on which to build.
While soups may not cure the cold or flu, they will relieve their symptoms. Good for hydration, warming properties of broths and soups also can clear congestion and flush out toxins from the respiratory system.
Supporting the immune system is something that good nutrition in any form does well. Packaged in a steamy hot bowl of soup is a homemade remedy.
Cold weather invites soups, bisques and broths to combat winter’s chill.
The healing powers of soup are undisputed. Vegetable and herb-centric broths set up a baseline on which to build.
While soups may not cure the cold or flu, they will relieve their symptoms. Good for hydration, warming properties of broths and soups also can clear congestion and flush out toxins from the respiratory system.
Supporting the immune system is something that good nutrition in any form does well. Packaged in a steamy hot bowl of soup is a homemade remedy.
- Friday, 08 January 2021
Cold, damp months perk up from winter citrus. The skin, zest, juice and tangy flesh brighten up culinary choices with great flavor and a lively vibrancy.
Citrus fruits add color, tang, sweetness, and tartness. They easily bring some needed balance to savory, rich, or sweet dishes.
In addition to numerous culinary benefits, citrus fruits also provide a wide range of healthy, “good for you” attributes. They are proven to be good medicine during winter and beyond.
Dietitians and health professionals heap high praise on citruses for their high vitamin C content. One medium orange provides more than 100 percent of the recommended daily vitamin C needs.
Cold and flu season is reason enough to boost our immunity. Fighting the risk of COVID-19 is why the double down efforts focus on the citrus defensive. Lucky then that we are headed into the peak of citrus season.
Citruses help our bodies get rid of free radicals and positively impact a range of metabolic functions that help us thrive.
What’s so amazing is their versatility. Beyond being a perfect out-of-hand snack, citrus fruits can be enjoyed in a myriad of ways.
Citrus fruits add color, tang, sweetness, and tartness. They easily bring some needed balance to savory, rich, or sweet dishes.
In addition to numerous culinary benefits, citrus fruits also provide a wide range of healthy, “good for you” attributes. They are proven to be good medicine during winter and beyond.
Dietitians and health professionals heap high praise on citruses for their high vitamin C content. One medium orange provides more than 100 percent of the recommended daily vitamin C needs.
Cold and flu season is reason enough to boost our immunity. Fighting the risk of COVID-19 is why the double down efforts focus on the citrus defensive. Lucky then that we are headed into the peak of citrus season.
Citruses help our bodies get rid of free radicals and positively impact a range of metabolic functions that help us thrive.
What’s so amazing is their versatility. Beyond being a perfect out-of-hand snack, citrus fruits can be enjoyed in a myriad of ways.
- Friday, 01 January 2021
Caesar Salad is an ionic culinary favorite. There are plenty of riffs on this classic fresh salad.
Adding tomatoes, avocados, hard-boiled eggs and even grilled chicken or shrimp takes it to another whole-meal preparation.
Do you recall when you took your first bite of this reliable and elegant salad? Perhaps it fixes a place in time rather than an age. Better yet, the person who may have made it for us. Think back.
The few simple, high quality ingredients are combined into an exquisitely perfect salad. Romaine lettuce, fresh garlic, fresh lemon juice, olive oil, parmesan cheese and rustic croutons seem too easy. They are a match made in heaven and prove to be sophisticated for any palette.
Anchovy fillets are left up to debate. In or out, the salad stands on its own merits. No need to quibble. They can be served on the side for anyone who doesn’t like these tiny, briny fish. Sales were up eighty-five percent on anchovies year over year.
What’s life changing is getting an important introduction to any number of ingredients, foods or preparations that stay with us for a lifetime. Those new food experiences serve us throughout our cooking repertoire. We build on what we find to be the most tasty and enjoyable foundation.
Adding tomatoes, avocados, hard-boiled eggs and even grilled chicken or shrimp takes it to another whole-meal preparation.
Do you recall when you took your first bite of this reliable and elegant salad? Perhaps it fixes a place in time rather than an age. Better yet, the person who may have made it for us. Think back.
The few simple, high quality ingredients are combined into an exquisitely perfect salad. Romaine lettuce, fresh garlic, fresh lemon juice, olive oil, parmesan cheese and rustic croutons seem too easy. They are a match made in heaven and prove to be sophisticated for any palette.
Anchovy fillets are left up to debate. In or out, the salad stands on its own merits. No need to quibble. They can be served on the side for anyone who doesn’t like these tiny, briny fish. Sales were up eighty-five percent on anchovies year over year.
What’s life changing is getting an important introduction to any number of ingredients, foods or preparations that stay with us for a lifetime. Those new food experiences serve us throughout our cooking repertoire. We build on what we find to be the most tasty and enjoyable foundation.
- 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
