Filtered by: Our Fresh Produce Articles

understanding brix and types of produce items

Understanding Brix: Is a Higher Number Always Better?

When it comes to understanding Brix, is a higher number always better? What does a Brix number mean? Let’s start with the basics. The Brix scale is named after Adolf Brix, the inventor of the hydrometer. A hydrometer is a simple measurement device Brix developed for the wine industry to measure the sugar content, called...

Read more

Garlic: Perfectly Pungent

Garlic is a go-to ingredient in just about every cuisine and there is most likely a love/hate relationship in every country to go along with it. Love it for the delicious flavor it brings to so many dishes and irresistible aromas it releases while cooking; hate it for the strong trace it can leave on...

Read more

freshpoint-produce 101 summer squash zucchini bag

Produce 101: Summer Squash

Summer squash are the young fruit of Cucurbita pepo and members of the Cucurbitaceae family. They are also referred to as courgette in Europe. Melons and cucumber also share in that family tree and are Cucurbits. Produce 101: Summer Squash and Winter Squash There are two “types” of squash: summer squash and winter squash. What...

Read more

produce 101 herbs freshpoint

Produce 101: Herbs

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...

Read more

freshpoint-produce-buying -local-sign

Buying Local: From Trend to Battle Cry

“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...

Read more


The Cosmic Crisp Apple is in our Orbit

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...

Read more

Produce 101: Artichokes

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...

Read more

Produce 101: Tender Greens

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.  ...

Read more

freshpoint produce 101 citrus

Produce 101: Citrus

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.

Read more

Produce 101: Pears

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 can become a friend or foe when it comes to the storage and handling of your produce. Where do pears fall in relation to ethylene?

Let’s dig in.

Read more

Produce 101: Avocado

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...

Read more


Produce 101: Winter Squash

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...

Read more


Produce 101: Lettuce

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,...

Read more


Produce 101: Grapes

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...

Read more


Produce 101: Apples

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...

Read more


Produce 101: Berries

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...

Read more