Belonging to the Brassica family, specifically the Brassica Rapa Chinensis group, Bok choy is also known as Pak-choi, Chinese white cabbage, Tsoi sum, and Yow choy. There are many varieties grown, but they mostly come in two sizes: full size and baby. Baby Bok choy is also called Shanghai bok choy. Bok choy has crisp,…
Herbs are one ingredient where a little goes a long way. They add bright, herbaceous flavor to your dishes. They can be used fresh or dried, and each form will have a different effect on your dish’s outcome. When it comes to herbs, more is not always better. It is wise to exercise caution–use too…
Restaurants spend an average of 30% of their budget on food cost, so storing your perishables for maximum freshness and shelf life is a priority for any kitchen. Here are some best practices and guidelines that will help you maximize your biggest asset: your cooler. Let’s dig in to some great cooler storage hints. Download…
JANUARY 22, 2020 This morning, FreshPoint Central Florida hosted a grand opening ceremony and open house for government officials, customers, associates and other members of the community to celebrate the completion of the expanded, state-of-the-art 150,000 square foot facility. Events included a ribbon cutting, facility tour, food demonstrations, tastings and more. As a result of the…
“Buying local” is a mantra that’s moving from a trend to a battle cry. As consumers dine out more often, they’re cooking less and using their voting dollars at restaurants. The force of these food preferences is beginning a trend—gastroadvocacy. These sustainably-conscious patrons are filling seats. According to consumer insight firm, Nielsen Global, 75% of…
People. Passion. Produce. Cookie Settings
Have you heard about the Cosmic Crisp Apple? While supplies limited at best for its inaugural season, Francy got a hold of a few cases and gave us her first thoughts on it. She found the freckles relatable. As always, she pulls you in for an entertaining read… And once again, freckles are back in…
The artichoke was well known in ancient Rome, being mentioned as far back as 300 BC. Throughout history, the artichoke was prized for not only for its delicious flavor, but as a key medicinal plant. Uses included diuretic aid, nausea remedy, liver tonic, as an aphrodisiac, a digestive aid, a breath freshener, and even as a deodorant. The…
Mushrooms are one of the most versatile and most important ingredients you can have in your kitchen larder at any time.
Looking to add more volume, flavor, and texture to your plate? Consider adding greens. But not just any greens–tender greens. Produce 101: Tender Greens What are tender greens? Well, they aren’t lettuces or braising greens, and they are typically used raw or wilted. They range in flavor from mild-almost-neutral, to pungent, spicy, or peppery. …
Citrus is anything but basic when used in the kitchen. It can be used all over the menu… use it in pastry with the zest and the juice, use it in the bar, use it in gift baskets, even use the segments in a salad. Adding a pop of citrus juice brightens any dish.
We know you know what pears are, but do you really *know* pears? What’s the best pear for poaching? What pear doesn’t usually oxidize and is great raw for salads? What pear is great for snacking? Different varieties have different kitchen roles and selecting the best one for the job can make a difference. Ethylene…
You might wonder why we grouped these all together, well, these three are some of the unsung heroes of the kitchen. Carrots, onion, and celery comprise the classic mix of French mirepoix vegetables for most stocks, so they just fit well for this episode.
Avocados often get a bad rap because they are pretty expensive fruit. In general they are, but like many fruits and vegetables, if you buy the grade according to your menu application, you may end up saving on your food cost. Avocado are popular for a good reason: they provide healthy fats, and play a…
A philosopher, an artist, and a farmer walk into a bar… Sounds like the start of a good joke, doesn’t it? But here’s the punchline: Peter Robbins is the bartender and he’s pouring Le Clos Blanc de Vougeot into all three of their wine glasses with his right hand while he reads Proust in his…
Produce 101: Winter Squash– The Difference Between Summer Squash and Winter Squash You may wonder what a winter squash is versus a summer squash…well, the short answer is it’s a squash that’s allowed to fully mature. The seeds fully mature and become hard, the skin becomes a lot thicker, and the flesh is really dense–and…
Lettuce is one of those items that no menu can do without. Like the Mother Sauces a chef first learns in Culinary School, the goal of our Produce 101 series is to build a foundation of basic knowledge. You can make all sauces from the Mother Sauces, and as such, you can learn about, store,…
Grapes were grown throughout antiquity, with evidence suggesting cultivation as early as 6500 BC. There are three main types of grape uses: Grapes for wine Grapes for raisins, and Table grapes For this, we are going to focus on table grapes only. Fun Facts The oldest grapevine in America is thought to be a…
Sizes, varieties, grades…selecting the best apple for the job is important. Let’s go pick some apples in this edition of Produce 101: Apples. Produce 101: Apples Around for thousands of years, apples are one of most ancient fruits still widely grown and consumed today. We all know the story of Johnny Appleseed, who was in…
There are hundreds of berry varieties grown around the world, and they are also are some of the most nutritious foods you can eat. The most commonly used are strawberries, raspberries, blackberries and blueberries. These four are very different in terms of appearance and flavor, but similar with regards to storage and handling. For this…
