Fresh News




What are Cucamel­ons and how are they used?

How to select, pre­pare, cook and store arti­chokes.

David John dis­cusses avail­abil­ity, prepa­ra­tion, usage, fla­vor and his favorite way to eat Black Radishes.
By Kath­leen Weaver

Most con­sumers believe pro­duce comes shrouded in plas­tic; per­fectly selected apples pre­sented in a pris­tine pack­age ready to enjoy. And while any­one eat­ing fruits and veg­eta­bles excites me for all the obvi­ous rea­sons; health and com­merce related, there is one sig­nif­i­cant dif­fer­ence between the eater of today and that of the past. Eighty years ago most folks knew how an apple was grown, which is no longer the case.

Eighty years ago a sub­stan­tial chunk of the work­force was employed in agri­cul­ture; 22% of work­ers rep­re­sent­ing roughly 27 of 123 mil­lion peo­ple who called the US home at the time. They farmed on small farms in all regions of the US pro­duc­ing mostly for their own sub­sis­tence. How­ever, trends began to shift with elec­tri­fi­ca­tion, mech­a­niza­tion, and infra­struc­ture and trans­port improve­ments, allow­ing peo­ple to seek off-​farm work. This is where we see the most sub­stan­tial change in our food sys­tem that until recently remained unchallenged.

Read more: Break­ing Down Bar­ri­ers for Local Food →


Cock­tail Avo­ca­dos: What they are, when and how to use them.

Spring gar­lic: What it is, how to select, store and use it.

Happy Potato Lover’s Month! Learn all about fin­ger­ling pota­toes.

About the Pro­duce Beat: David John hosts this weekly pro­gram regard­ing every­thing you ever wanted to know about fresh fruits and veg­eta­bles: selec­tion, stor­age, prepa­ra­tion, vari­eties, sea­sonal avail­abil­ity, trivia, and his per­sonal secrets about how to enjoy pro­duce.

About the Pro­duce Beat: David John hosts this weekly pro­gram regard­ing every­thing you ever wanted to know about fresh fruits and veg­eta­bles: selec­tion, stor­age, prepa­ra­tion, vari­eties, sea­sonal avail­abil­ity, trivia, and his per­sonal secrets about how to enjoy produce.

Not much grows in the win­ter besides pota­toes and cit­rus fruits. From the won­der­ful king­dom of juicy, tart, and sweet cit­rus, Blood Oranges rule them all. This week, David John talks about these rich-​colored flesh fruits.

About the Pro­duce Beat: David John hosts this weekly pro­gram regard­ing every­thing you ever wanted to know about fresh fruits and veg­eta­bles: selec­tion, stor­age, prepa­ra­tion, vari­eties, sea­sonal avail­abil­ity, trivia, and his per­sonal secrets about how to enjoy produce.

Dan, Brian and Tom (in absen­tia) received the Seven Seals Award rec­og­niz­ing Gen­eral Pro­duce as a Patri­otic Employer for its sup­port of the Guard and Reserve. At a spe­cial pre­sen­ta­tion in front of the Sacra­mento Board of Super­vi­sors , Gen­eral Pro­duce, along with other Sacra­mento area employ­ers, were hon­ored and recognized.

For the past 12 years, GP has been able to accom­mo­date our National Guards­man, Todd Pratt, as he has been called for train­ing and deployed dur­ing his mil­i­tary ser­vice. We are proud of him and proud to be able to con­tribute to sup­port­ing our mil­i­tary troops abroad.

Read more here:

http://​www​.esgr​.mil/​N​e​w​s​-​E​v​e​n​t​s​/​E​S​G​R​-​I​n​-​T​h​e​-​N​e​w​s​/​a​r​t​i​c​l​e​T​y​p​e​/​A​r​t​i​c​l​e​V​i​e​w​/​a​r​t​i​c​l​e​I​d​/​5194​/​G​e​n​e​r​a​l​-​P​r​o​d​u​c​e​-​C​o​m​p​a​n​y​-​s​u​p​e​r​v​i​s​o​r​-​h​o​n​o​r​e​d​-​b​y​-​D​e​p​a​r​t​m​e​n​t​-​o​f​-​D​e​f​e​n​s​e​-​f​o​r​-​p​a​t​r​i​o​t​i​c​-​s​u​p​p​o​r​t​.​a​s​p​x

Gen­eral Produce’s vision of cre­at­ing a dis­tinc­tive, col­lab­o­ra­tive cel­e­bra­tion to high­light the best Cal­i­for­nia grown foods in the midst of the 2015 Sacra­mento Farm-​to-​Fork Fes­ti­val came to fruition and exceeded all expectations.

Gen­eral Pro­duce, a third-​generation, locally owned, family-​run dis­tri­b­u­tion com­pany part­nered with long­time cus­tomer, Fat’s Fam­ily Restau­rant Group, to host “On the Plate” dur­ing this year’s Farm-​to-​Fork Fes­ti­val on Sep­tem­ber 26th.

The large mar­quee booth (a 50′ x 60′ tent and out­side dis­play space) attracted folks with a vin­tage Gen­eral Pro­duce deliv­ery truck, draped in fresh flo­ral, fruits and veg­eta­bles. The col­or­ful fall hard­scape pro­vided the per­fect back­drop for snap­shots. This dis­play was the most phot­graphed of the day for press and fes­ti­val atten­dees, post­ing to Insta­gram, Twit­ter and Facebook.

Read more: “On the Plate” Draws Impres­sive Crowd at 2015 Farm-​to-​Fork Festival →

Gen­eral Pro­duce is proud to be a spon­sor of the Farm-​to-​Fork Fes­ti­val.

Here are some scenes from the day!



What to look for; fuyu vs hachiya; how to peel a pomegranante.


How to ripen papayas for max­i­mum sweet­ness, store and enjoy the whole papaya.


What to do with pump­kins besides carve them for Halloween.

Back to the basics: every­thing you need to know about Rus­set Potatoes.

Gen­eral Pro­duce con­tributed to a new Guin­ness World Record for the largest fruit & veg­etable dona­tion with 170,923.8 pounds of fresh pro­duce col­lected for the Sacra­mento Food Bank and Fam­ily Ser­vices.

This Farm-​to-​Fork Cel­e­bra­tion event was orga­nized by the Sacra­mento Con­ven­tion and Vis­i­tors Bureau with an orig­i­nal goal of 25,000 pounds of pro­duce. Gen­eral Pro­duce was pleased to donate 2,000 pounds to the cause and deliver an addi­tional 300 pounds of Pre­mier Mushrooms!

Per­ish­able News

The Packer

And­NowU­Know

Sacra­mento Bee

Prunes vs. Plums; des­set ideas. Sweet!

Sacramento’s third Farm-​to-​Fork cel­e­bra­tion will open in less dra­matic fash­ion than the pre­vi­ous two.

The event, which cul­mi­nates Sept. 27 with the (sold-​out) Tower Bridge Din­ner, will kick off at 5 a.m. Wednes­day with a fresh-​food drive on Capi­tol Mall. Con­tri­bu­tions will go to Sacra­mento Food Bank & Fam­ily Ser­vices, which will dis­trib­ute food and serve as a clear­ing­house for other food banks in the region.

Local gro­cers Raley’s and Nugget, pro­duce sup­plier Gen­eral Pro­duce, Cal­i­for­nia Endive Farms and the Cal­i­for­nia Pear Advi­sory Board will donate pro­duce to the event. Dona­tions of fresh, local pro­duce from the pub­lic also are welcome.

The goal is to col­lect at least 25,000 pounds of fresh food and set a Guin­ness World Record. A Guin­ness rep­re­sen­ta­tive will be on hand at the food drive, which lasts until 11 a.m.

World record bid aside, this kick­off event likely will pro­vide less spec­ta­cle than the inau­gural Farm-​to-​Fork celebration’s cat­tle drive and the sec­ond year’s trac­tor parade – both of which tra­versed the Tower Bridge. But it’s still an out­size dis­play of Sacramento’s farm-​to-​fork bona fides, said Mike Testa of the Sacra­mento Con­ven­tion & Vis­i­tors Bureau.

“The first year, we wanted to show that farm-​to-​fork was not just pro­duce, but pro­teins,” Testa said. “The sec­ond year was to show the equip­ment that was nec­es­sary for farm to fork. This year, it is to show the bounty of every­thing that is com­ing out of the ground, and to ben­e­fit peo­ple in need – with fresh food and not the tra­di­tional canned goods that peo­ple think of when they think of food donations.”
There are few other places in the coun­try “that could com­pete for a (fresh-​food) world record in a 24-​hour period,” Testa said. “And if they did, they likely would be sourc­ing (some of it) from the Sacra­mento region.”

Sacra­mento Mayor Kevin John­son declared Sacra­mento “America’s farm-​to-​fork cap­i­tal” in 2012. The city’s first Farm-​to-​Fork cel­e­bra­tion, in Sep­tem­ber 2013, lasted a week. This year’s cel­e­bra­tion runs 2 12 weeks and includes the free Farm-​to-​Fork Fes­ti­val Sept. 26 on Capi­tol Mall.

Sacra­mento Bee

America’s Farm to Fork Cap­i­tal, Sacra­mento, CA

Fresh tips for enjoy­ing bell peppers.

Gen­eral Pro­duce, a lead­ing family-​owned and oper­ated pro­duce dis­trib­u­tor, is very proud to announce achieve­ment on their goal of “green cer­ti­fi­ca­tion” through a third-​party eval­u­a­tion and process.

“Thanks to sus­tain­able efforts already in place and prac­tice at Gen­eral Pro­duce, the cer­ti­fi­ca­tion process was achieved well ahead of our orig­i­nal year-​end goal,” said Linda Luka, direc­tor of mar­ket­ing and com­mu­ni­ca­tions for Gen­eral Pro­duce. “Green Plus helped us eval­u­ate and iden­tify areas that we could enhance and expand, as well as focus on new oppor­tu­ni­ties in the sus­tain­abil­ity arena. No one argues that as an indus­try, there is much work to be done. We are pleased to be at the front of that parade.”

Read more: Gen­eral Pro­duce Achieves Green Certification →

Gen­eral Pro­duce is proud to be a spon­sor of the Farm-​to-​Fork Festival.


For more infor­ma­tion, go to http://www.farmto​fork​.com



Selec­tion tips, dif­fer­ences and fla­vor pro­files of var­i­ous eggplants.


Dif­fer­en­ti­at­ing apples in appear­ance and flavor.

Inspired by the abun­dance of region­ally avail­able fresh prod­ucts, as well as the hard-​working fam­ily oper­a­tions who pro­vide us with high qual­ity foods, Gen­eral Pro­duce announces a col­lab­o­ra­tive effort to cel­e­brate a locally-​grown food expe­ri­ence dur­ing the 2015 Sacra­mento Farm-​to-​Fork Festival.

Gen­eral Pro­duce, a third-​generation, locally-​owned, family-​run dis­tri­b­u­tion com­pany has part­nered with Fat’s Fam­ily Restau­rant Group, who cel­e­brated their 75th anniver­sary last year, to host “On the Plate” dur­ing this year’s Farm-​to-​Fork Fes­ti­val on Sep­tem­ber 26. This mar­ques event will show­case local ingre­di­ents pre­pared in sig­na­ture recipes by chefs from each of Fat’s four loca­tions. The key component(s) in each cook­ing demon­stra­tion will be sup­plied from local pur­vey­ors who share the vision of pro­vid­ing high qual­ity prod­ucts from California’s heart­land, including:

Van Gronin­gen & Sons
Ratto Broth­ers
Vierra Farms
Pre­mier Mushrooms
Lund­burg Fam­ily Farms
Salle Orchards
Mary’s Chick­ens

“As con­sumers crave a bet­ter under­stand­ing of where their orig­i­nates and of how it is pro­duced, we are priv­i­leged to share the sto­ries of the fam­i­lies who grow or raise the rice, the poul­try, the wal­nuts, the fresh greens, etc.”, said Linda Luka, direc­tor of mar­ket­ing and com­mu­ni­ca­tions for Gen­eral Pro­duce. “Food is per­sonal. We have an oblig­a­tion to pre­serve our rela­tion­ships with the grow­ers and rec­og­nize the dis­tinc­tive places of where our food is raised. The focus is on fresh and sea­sonal. Our sto­ries are about authen­tic and local. It makes sense to part­ner with long-​time, like-​minded fam­ily oper­a­tions to set the table at this year’s Farm-​to-​Fork Festival.”

In addi­tion to the live cook­ing demon­stra­tions, atten­dees will have the oppor­tu­nity to taste spe­cially pre­pared dishes, receive cook­ing tips and recipes, win prizes and most impor­tantly meet the farm­ers who sup­ply the Cal­i­for­nia ingredients.

“The Sacra­mento Farm-​to-​Fork Fes­ti­val is a cel­e­bra­tion of com­mu­nity and a chance to appre­ci­ate the locally grown, pro­duced and sourced foods of our great region. That’s some­thing we have a pas­sion for,” said Tom Chan, CEO of Gen­eral Pro­duce. “We’re proud to expand our par­tic­i­pa­tion this year to show­case these excep­tional ven­dor part­ners and encour­age every­one to stop by to expe­ri­ence ‘On the Plate with Fat’s Fam­ily Restau­rant Group’.”


About Gen­eral Pro­duce - Gen­eral Pro­duce annu­ally dis­trib­utes over 250 mil­lion pounds of fresh pro­duce prod­ucts to retail­ers, restau­rants, schools and other whole­salers in North­ern Cal­i­for­nia, West­ern Nevada, South­ern Ore­gon and the Pacific Rim. Head­quar­tered in Sacra­mento, the “Farm-​to-​Fork Cap­i­tal of the World,” Gen­eral Pro­duce is a proud sup­porter of the locally grown move­ment and sources from a net­work of local farms to sup­ply the best pro­duce avail­able. This third-​generation family-​owned busi­ness has hon­ored their com­mit­ment to world-​class cus­tomer ser­vice for more than 80 years. To learn more about Gen­eral Pro­duce, please visit www​.Gen​er​al​Pro​duce​.com.


Per­ish­able News
And­NowU­Know
Fresh Plaza
The Packer


Dif­fer­en­ti­at­ing basil in appear­ance, fla­vor and usage.

If you love local, sustainably-​farmed food, Cal­i­for­nia pear farm­ers have what you’re look­ing for. This week, a group of Cal­i­for­nia pear farm­ers has launched a cam­paign to pro­mote pears pro­duced in and around Sacra­mento as part of the America’s Farm-​to-​Fork Cap­i­tal movement.

Nearly all pears from Cal­i­for­nia are grown in small com­mu­ni­ties near Sacra­mento. Each year in early July pears begin har­vest­ing from the Sacra­mento Delta grow­ing area and then in neigh­bor­ing Lake and Men­do­cino coun­ties later in the month. That means that locally-​grown pears are plen­ti­ful in sum­mer and through­out the fall.

“We’re hop­ing to get con­sumers excited about locally-​grown pears and the farm­ers who grow them,” said Chris Zanobini, exec­u­tive direc­tor of the Cal­i­for­nia Pear Advi­sory Board, which is head­quar­tered in Sacra­mento. “Pear farm­ers are big sup­port­ers of the America’s Farm-​to-​Fork Cap­i­tal pro­gram and we’re help­ing to spread the word about foods grown near Sacra­mento with a num­ber of spe­cial events, give­aways and pro­mo­tions for Sacra­mento area consumers.”

Read more: Pear Farm­ers Launch Locally Grown Cam­paign for Sacramento-​Area Consumers →


What are plu­ots and how do they differ?