FreshPoint

See all alerts for this week.

There is no excerpt because this is a protected post.

   

As the industry evolves, the FreshPress Market Report is a resource we publish every Friday to help you stay informed. You’d be surprised how much changes every week. Check out this week’s market alerts!

On Tuesday, July 14, 2015, FreshPoint Connecticut held their 39th annual Spudman Open Charity Golf Tournament. Over 200 customers and employees took to the Tunxis Plantation Country Club Golf Course in Farmington, Connecticut to raise money for several charities including the Arthritis Foundation. Over the years, FreshPoint Connecticut has donated more than half a million...

Escape from Alcatraz Christina Willis is our Sr Accounting Manager at FreshPoint Corp. She recently shared the below story with me and I am so excited to share it with you. It's an amazing journey, one that I don't know I will ever have the desire to participate in- which makes it all the more enjoyable of...

Scientific Name: Citrullus lanatus. Usage: eaten fresh (cubed, sliced, etc.), also used to flavor summer drinks and smoothies; often used in fruit salads. Watermelon rinds are also edible, and sometimes used as a vegetable. In China, they are stir-fried, stewed, or more often pickled. Outside Coloring: green and yellow or cream. Shape: round to oblong….

Scientific Name: Citrus sinensis Usage: Oranges are a favorite as a snack, but they can also be added to salads, fruit bowls and as part of stir-fries. Health: Oranges contain pectin, which has been shown in studies to help reduce cholesterol. Taste: Oranges vary in taste by variety but are generally sweet and juicy. Receiving…

  Phytochemical: Anthocyanins, Ellagic Acid Skin Texture: Juicy, slightly bumpy, with tiny seeds. Shape: Oval to conical shape. Color: Red Flesh Description: Red, juicy fruit with tiny seeds. Usage: Strawberries are great as a fresh snack. Taste: Sweet. Receiving Information: Washing: Berries are often picked and packaged right in the field so it is important…

Shape: Bumpy; juicy Phytochemical: Ellagic Acid Usage: Great snack; excellent topping on cereals, pancakes, waffles, yogurt or desserts; used in muffins, shakes/smoothies, sorbets, in salads or sauces. Great for jams and jellies. Color: Red Flesh Description: Red, juicy Shape: Round to ovoid or conical Scientific Name: Rubus idaeus Taste: Sweet, slightly acidic flavor Receiving Information:…

Perfect to roast!

Squash and pumpkins are members of the Cucurbitaceae family. Other family members are melons and cucumbers. The USDA has two grades for hard or winter squashes: US #1 or US#2. Both are based mainly on external factors including blemishes, scarring, uniformity of size shape, and color for the variety… as well as some other internal factors……

Beautiful waxy, intensely colored red and white leaves have a bitter taste that lends itself well to salads. It is also sturdy enough to be grilled.

Butternut Squash are members of the Cucurbitaceae family, along with pumpkins. Other family members are melons and cucumbers. The USDA has two grades for hard or winter squashes: US #1 or US#2. Both are based mainly on external factors including blemishes, scarring, uniformity of size shape, and color for the variety… as well as some…

Usage: Baby spinach is great for use in salads as it has a sweeter taste. Phytochemical: Beta-carotene, Lutein and Zeaxanthin Color: Light – medium green Shape: Small, ovate to triangular. Skin Texture: Smooth; delicate. Taste: Succulent; sweeter taste than standard smooth leaf spinach probably owing to its reduced concentration of oxalic acid. Flesh Description: Tender,…

 Health: Radish greens are high in vitamin C, which is a cancer-fighting antioxidant. Usage: Radishes are most often used in salads and vegetable trays. Taste: Radishes have a bold, spicy flavor. Scientific Name: Raphanus sativus. Receiving Information: Pithy or spongy texture: Indication of age. Always inspect radishes carefully upon arrival to ensure good quality product….

Usage: Good bakers, but are also good in other roles, making them basically all-purpose potatoes. These potatoes can be boiled, baked, fried or mashed. But they tend to fall apart if over-cooked. Taste: Rich, buttery flavor. Flesh Description: Rich, waxy golden, buttery flesh Shape: Slightly flat and oval in shape. Skin Texture: Thin skin. Outside…

Health: Potatoes are a good source of potassium Usage: Potatoes are most often eaten cooked. They are usually baked, fried, boiled or grilled. Taste: Potatoes have a neutral, starchy taste. Scientific Name: Solanum tuberosum Linnaeus. Receiving Information: Selection: Consumers should look for potatoes that are solid and heavy for their size. Potatoes with soft spots…

Usage: Good for eating fresh, freezing, canning. Taste: Nutty Storage Quality: Round seeds with long, straight pods Shape: Rumpled Outside Coloring: Silvery green Flesh Description: Tender, meaty The different varieties of beans contain different nutrients that promote health including fiber, folate and vitamin C that help to prevent cancer. Beans can be found to be…