Filtered by: Spring Produce

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...

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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...

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Fiddlehead Ferns: is it really a fern you are eating?

The last member of the Spring Trilogy may be the most misunderstood and underappreciated item: Fiddlehead Ferns. Appearing in temperate climates early in the spring season, Fiddlehead Ferns have been consumed for centuries.  It is thought that early French settlers sought out Fiddleheads in North America, though it was a common item in Medieval Europe,...

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Ramps: these wild leeks will ramp up your spring menu

Ramps, aka wild leeks, are part of what we call the Spring Trilogy. The other two members are Morel Mushrooms and Fiddlehead Ferns, and are one of the most eagerly anticipated spring items.  Also called spring onions, ramson, wild leeks, and even wild garlic, Ramps have a pungent aroma that mellows out once they’re cooked....

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What is the annual produce field transition?

Around November and April, the major growing areas in Yuma and Salinas alternate, and it’s a big deal in the produce industry. Entire harvesting and processing operations pick up and move–from the equipment to the hard working harvesters. It’s a monumental operational and logistical feat, but don’t worry, our growers have got it down to...

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