FreshPoint

FreshPoint Central California Hosts Congressional Roundtable

TURLOCK, Calif. —  FreshPoint Central California recently hosted a food service industry roundtable with U.S. Congressman Jeff Denham (R-CA), who serves on the House Transportation and Infrastructure Committee. Representatives from FreshPoint, Sysco, Dot Foods, Vistar, Foster Farms, and McLane participated in the event, which covered a wide range of topics including infrastructure investment, shortage of qualified...

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How to Win Summer: Cold Soup

Want to win at summer? Try cold soup. Soup is the quintessential comfort food for many people; yet, it’s often relegated to the fall and winter seasons as it is often hearty and warming. So what about summer soups? There is a long and varied history of cold soup in many parts of the world,...

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Florida Lychee: limited season, limitless flavor

Francy heads into the cooler and talks to us about Florida Lychee! https://youtu.be/G22eZz0N4oY We are super excited that Florida Lychee are now in season. On the outside here you can see why some people would call them the Chinese strawberry, because it looks like a strawberry, with a bumpy leathery skin, but on the inside...

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A Remarkable Tomato Partnership

Second Harvest Food Bank of Middle Tennessee recognizes Sysco and FreshPoint as a Harvester of Hope Vision Partner.  The partnership between Second Harvest Food Bank of Middle Tennessee and Sysco/FreshPoint goes back almost 26 years with consistent gifts of food and funds that have impacted thousands of food insecure individuals in Middle and West Tennessee....

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FreshPoint Central FL Presented Good Citizenship Award by Orlando PD

ORLANDO – The City of Orlando Police Department recently presented FreshPoint Central Florida with a Good Citizenship Award. This was in recognition of the support provided to first responders and others in the community who worked so tirelessly to render immediate aid and then longer-term assistance to help heal the community, following last June’s terrorist...

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Quick, Easy, and Basically Free—Potato Peels will Become your Favorite Snack.

The next time you are tempted to toss your potato peels, step away from the trashcan and whip up this dressed up bar snack. It’s basically free, you were planning on tossing them anyway, and with truffle oil*, pepper, and Parmesan, these crisps are certainly snackable! You really can’t go wrong with potato peel crisps, they...

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Sysco and FreshPoint Recognized for Advocating Consumption of Fruits and Vegetables

HOUSTON – For the third consecutive year, Sysco and FreshPoint received the Produce for Better Health (PBH) Foundation’s Role Model Award. This award recognizes public and private organizations for outstanding efforts in increasing the visibility, recognition and impact of the “Fruits & Veggies—More Matters” national health campaign. PBH is a national non-profit organization whose mission...

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Carrot Tops, One Chef’s Trash is Another Chef’s Pesto

I’ve said it before…I love cooking with “trash!” I still haven’t found a use for the white pith on a pepper, lemon seeds, or the twist tie that holds baby vegetables together, but I can use just about anything else. In my line of work, I don’t only get to cook with delicious vegetables, but...

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Florida Peaches, a Success Story

Florida has long been associated with citrus, especially oranges, but how the times have changed. With booming real estate prices and a series of devastating hurricanes in 2004, the once mighty citrus industry is facing challenges as never before. According to last Florida Agricultural Census, citrus had a value of $1.35 Billion, while decorative plants...

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Move over kale…fiddlehead ferns are the new superfood in town

A fiddlehead fern is one of the first true signs of produce that spring is upon us, along with ramps and morel mushrooms. And if you look, you can tell a fiddlehead fern that gets its name because it’s curled much like the head of a fiddle or the head of a violin. These are...

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You Haven’t had Asparagus Until You’ve had Zuckerman’s

“Doing cartwheels of joy!” — Karen Beverlin, with The Produce Hunter The California Sacramento River Delta boasts exceptionally rich peat soil. This magnificent soil and the area’s climate combine to grow what many people consider the world’s best asparagus. In 2004, Russ Parsons’ prescient article about the state of California’s asparagus crop, Delicate Harvest in...

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Give Peas a Chance

Give peas a chance, but if you include them in guacamole, people have opinions about that. Spring has sprung and that means it’s time for English (or garden) peas to grace your menus. You can serve them raw, but they also cook perfectly in just a couple of minutes. Take advantage of the herbaceous and...

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Chef Story—James Johnson, Executive Chef of Tribeca Tavern in Cary, NC

“You can create a lot of smiles when you cook with heart.” We talk to chefs for their orders or see them in the mornings as they’re opening the kitchen, but we rarely get to hear their personal stories. James Johnson is the Executive Chef at Tribeca Tavern and shared his chef story with us....

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Texas State Representative Matt Rinaldi Tours FreshPoint Dallas

DALLAS – Last Saturday, FreshPoint Dallas hosted a tour for Texas State Rep. Matt Rinaldi (R-115th District) in an effort to raise his awareness about the broad scope of our business operations and introduce him to an array of our leaders. Representative Rinaldi is currently in his second term in the Texas House of Representatives and serves on...

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Pharaohs Forbade Mortals From Eating Morels, But Not Us

Morels have always been highly prized, especially in ancient times by Egyptian pharaohs who believed Mushrooms were food of the gods. A discerning bunch, the pharaohs forbade mere mortals to consume Morels. There are seven distinct Morels in California, all in the family Morchellaceae (order Pezizales) but from three different groups: wood-chip habitat, naturals, and...

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Wonderful Things Happen when Farmers “Force” Treviso

 

Tardivo is the most elegant member of the Radicchio family. It has long, narrow, slightly curving leaves with the bitter flavor typical of all chicories.

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Food Waste Morphs Into an Addictive Crispy Snack

You’ve done all your prep work, and now you have a rather large pile of root vegetable scraps—ends, leaves, peelings, and small pieces. Instead of tossing them as food waste, what about roasting them in the oven for a crispy snack? Toss your scraps with a little oil, season, and with the magic of the...

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Valentine’s Day Garnish Ideas with Color and Flavor

Valentine’s Day Garnish Ideas with Color and Flavor: But not Just for Valentines Day! Edible garnishes might be small, but they can really amplify a plate presentation. We are going to talk briefly about the two categories of garnish: edible flowers and microgreens. Edible flowers are a beautiful way to add a huge pop of...

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Food Waste: A Trend we Hope Becomes a Way of Life

Food waste is on everyone’s radar; in the United States, food waste is estimated at between 30- 40% of the food supply. You may ask yourself a few questions like, “how can I help the environment and help feed the hungry?” We hope this “food trend” becomes a way of life. What started out as a...

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From Food Waste to Candy: Candied Citrus Peels

It’s citrus season, and blood oranges, Meyer’s lemons, tangerines, mandarins, and Cara Cara navels all abound—they are gorgeous and fragrant—their citrus scent fills the room as you start peeling. Their rind, their gorgeous, fragrant rind… destined for the trash, what can you do with them?

What about candied citrus peels?

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