PRINTABLE RECIPE --->

Serves: 6
Ingredients

The base:
2 cups coarsely chopped ripe tomatoes
2 cups coarsely chopped pitted watermelon
1/2 medium red bell pepper
2/3 large cucumber, peeled and cut into chunks
2 scallions, green parts only, cut into several pieces
Handful of cilantro or parsley sprigs

To finish the soup:
1/3 large cucumber, peeled and finely diced
1 cup halved cherry or grape tomatoes (red and/or yellow)
2 cups finely diced pitted watermelon
2 medium ripe peaches or nectarines
Juice of 1/2 to 1 lemon or lime, to taste
1 small fresh hot chili (serrano, jalapeño, or the like), seeded and minced, or dried hot red pepper flake to taste
Salt and freshly ground pepper to taste
Fresh thyme sprigs or other fresh herb for garnish, optional

Directions

Place the first six (base) ingredients in a food processor. Puree until fairly smooth.
Transfer the puree to a serving container. Add the remaining ingredients and stir together. Cover and refrigerate for at least an hour before serving. Garnish each serving with thyme or other fresh herbs, if desired.

Trivia to Impress Your Friends

Nectarines are often used in the same way as peaches and are often considered as substitutes for peaches. The main difference between a nectarine and a peach is the outer surface of the fruit; nectarines have red, smooth skin and peaches have fuzzy skin.

Nectarines also tend to be smaller, firmer and more aromatic than peaches.

The word nectarine means "sweet as nectar."

A lot more people are seeing Snoboy these days as he travels around Canadian highways emblazoned on the trailers of Gambles Ontario Produce located in Toronto. 

Gambles has distributed Snoboy produce since 1989, when it acquired the Canadian produce operations from Food Services of America. 

Michael "Jake" Jacobs, Amerifresh Vice President of Supply Chain, says the trailers act as rolling billboards for select brands that Gambles sells in their marketplace.   

"It’s exciting to be considered one of the core vendors of Gambles and also to know that Gambles feels that it is important to get the Snoboy brand more recognition in their marketplace which includes Toronto and Montreal," he says.

At more than 90 years old, Snoboy is an icon symbolizing the best fresh produce available. To see Snoboy's proud history, go here.

Trivia to Impress Your Friends

Pluots and apriums, both plum and apricot hybrids, are known for their sweetness and flavor; the sugar content of these fruits is much higher than that of a plum or apricot alone.

Pluots are approximately 25% apricot and 75% plum, but they demonstrate more plum than apricot characteristics; the fruit has smooth skin closely resembling that of a plum. Apriums are complex apricot-plum hybrids that show more apricot traits and flavor.

Pluot season is early to mid-summer, but they’re often available through October. Pluots can have whimsical names like Dapple Dandy, Dinosaur Egg, and Flavor Grenade.

A pluot has 80 calories, 19 grams of carbohydrate, 3 grams of fiber, 1 gram of protein, no fat, 225 milligrams potassium and 10% daily value of vitamin C. 

The first pluot was sold in 1989. 

Important Facts

• Pluots should be stored at 31-32°F with a relative humidity of 90%.
   
• If pluots arrive unripened, store at room temperature to ripen.
  
  
• If ripe, refrigerate immediately. Ripe pluots should be used quickly, their shelf life is short.
  
  
• Handle carefully, pluots bruise easily.

Trivia to Impress Your Friends

Pattypan squash, also known as scallop squash, is a variety of summer squashes originating from Mexico.  This small variety of squash offers a creamy and mildly nutty flavor. 

• Pattypan squash comes in yellow (known as sunburst), green and white varieties.
• The squash is most tender when relatively immature; it is generally served when it is no more than two to three inches in diameter.
• After about 35-45 days of plantation, yellow flowers appears which soon develop into attractive, flattened, disc-like fruit pods with a scallop shell with undulating edges.
• It is often sliced, coated and fried until golden brown, or simply boiled. In Polish cuisine, the squash are pickled in sweet vinegar. 

Important Facts

• Pattypan squash should be stored at 45-50°F with a relative humidity of 90-95%.
• Avoid product that is soft, wrinkled, blemished or dull in appearance.
• Sunburst squash should be firm, smooth-skinned and small in size. The skin will be shiny and yellow in color.
• Wash in cold water to remove any surface sand. Trim the stem end. Tender pattypan can be used with intact skin.
• Cut the fruit into small cubes, or wedges as you may desire to use them in cooking. 

Trivia to Impress Your Friends

Mushrooms are commercially produced in virtually every state. Pennsylvania, however, still accounts for over 55% of the total U.S. production.

Mushrooms are rich in umami, the fifth taste, which is described as a savory, meaty taste sensation.

Edible mushrooms are consumed for their nutritional value, and they are occasionally consumed for their supposed medicinal value.

One portabella mushroom has more potassium than a banana. White and crimini mushrooms are also good sources of potassium. Potassium helps the human body maintain normal heart rhythm, fluid balance, and muscle/nerve function. 

Popular mushroom varieties.

Important Facts

• Mushrooms should be stored at 32-35°F with a relative humidity of 85-90%.
• Put mushrooms in cooler immediately upon receiving.
• Do not rinse or sprinkle with water before storing, make sure to keep them dry. Store mushrooms in a brown paper bag to absorb excess moisture.
• Before serving mushrooms, wash, rinse, and drain thoroughly or pat to dry.

Trivia to Impress Your Friends

Collard greens are cruciferous vegetables that are cultivated for their thick, slightly bitter, edible leaves. They are available year-round, but are tastier and more nutritious in the cold months, after the first frost.

Collard greens are a staple vegetable in southern U.S. cuisine and were even designated as the official vegetable of South Carolina in 2011. Collards are the oldest known greens in the cabbage family dating back to ancient times. Ancient Greeks and Romans cultivated collard greens.

The name "collard" originates from the word "colewort," which is a synonym for the wild cabbage.

Farmers plant collard greens early in the spring and during the summer. Harvest takes place six to eight weeks after sowing.

Important Facts

• Collard greens should be stored at 32-34°F.
• Avoid greens with leaves that are wilted, yellowing or have dark green patches of slime on parts of the leaves.
• Late winter and early spring provide the sweetest and most tender collard greens.
• Collard greens are a headless form of cabbage, similar to kale. Their leaves are broad, paddle-shaped, and grey green to deep green in color with contrasting succulent white ribs and veins. 

Trivia to Impress Your Friends

The fresh ramp, or wild leek as it is known in the northern US, is a vegetable with a bold, spicy flavor similar to a flavor combination of onions and garlic.  

The bundle of leaf sheaths formed is sometimes erroneously called a stem or stalk. The entire plant is edible and the leaves, especially when young, are delicious when sauteed. Ramps make a bold flavor statement any way you use them.

Ramps have a reputation for being powerful healers, and it turns out the claim is well-deserved. They are high in Vitamins C and A, and are full of healthy minerals and have the same cholesterol-reducing compounds found in garlic.

Ramps appear at the start of the season in late March as far south as Alabama. The season finally ends in mid-June in the far north all the way up to Canada. They can readily be found in most parts of Europe and Northern Asia as well. They are often found in the same sandy, hilly locations where you would find morels.

 
Important Facts

• Ramps should be stored at 32-36°F.
• Good ramps or wild leeks should have two or three whole bright green leaves with the small white bulb attached by a purplish stem.
• The leaves are generally about six inches long, although ramps tend to be harvested at a somewhat earlier stage than are wild leeks. Depending on where you get them, ramps or wild leeks may be either still muddy from the field or all cleaned and trimmed.
• Yellowing or withering in the leaves is a sign that they have gone too long.

Trivia to Impress Your Friends

Rainbow carrots appear in a variety of colors including orange, yellow, red, white, purple, black and purple haze (purple/red and white center). Each unique color gives carrots different pigments and health benefits.

The color of yellow, orange and red carrots is the result of certain carotenoid pigments present in the root. These carotenoids can be divided into hydrocarbon pigments or carotenes and oxygenated pigments or xanthophylls.

Xanthophylls, similar to beta-carotene, give yellow carrots their golden colors. They are linked to eye health and may reduce the incidence of lung and other cancers.

Lycopene, found in red carrots, is a type of carotene also found in tomatoes. It is believed to help prevent heart disease and, in conjunction with other phytochemicals, reduce the risk of certain cancers, including prostate cancer.

Anthocyanins are pigments found in purple carrots. In the human body these pigments act as powerful antioxidants, immobilizing harmful free radicals. More on anthocyanins here.

The orange carrot is a relative newcomer on the scene. Carrots were originally either purple or white, but selection and hybridization in the 16th century brought us the vitamin-packed orange carrot we know today.

 
Important Facts

• Carrots should be stored at 32-36°F with a relative humidity of 90-98%.
• Carrots do not produce ethylene gas, but they do need to be kept away from ethylene-producing fruits and ripening rooms.
• Carrots stay crisp longer when stored in a plastic bag.

Trivia to Impress Your Friends

Many melons originated in the Middle East and gradually spread in popularity across Europe. Honeydew melon seeds were transported to the United States by Christopher Columbus and eventually cultivated by Spanish explorers in California.  

• Most people don't know that melons are in the gourd family along with squashes and cucumbers. Gourd refers to a family of vine-grown "fruits". So, what's the difference between melons and squashes?  Melons refer to the sweetest of these fruits. In addition, squashes are considered vegetables, while melons are known as fruits.   
• Most melons have similar structure to winter squash, with thick flesh and an inner seed-filled midsection. 
• According to a USDA, an estimated 30% of honeydews are consumed in restaurants.

Can you name that melon? 25 melon varieties with photos.
 
Important Facts

Here's what you need to know: 

• Honeydews should be stored at 45-50° F. with a relative humidity of 85-90%.     
• Refrigerate ripe honeydew melon, store firm (unripened) melon at room temperature until softened slightly at the blossom end, and the skin color turns creamy yellow.   
• Handle honeydew with care, because they bruise easily. 
• Honeydew is one of the few melons that can continue to ripen once picked.
• Once cut, honeydew melons absorb odors from other foods. Store covered.

Trivia to Impress Your Friends

Kohlrabi is a vegetable which is part of the mustard family. Also called cabbage turnip, kohlrabi is not a root vegetable, but rather a fleshy bulbous stem just above the ground.

The two varieties of kohlrabi - green and purple - should both have medium-sized firm roots and greens which are crisp and firm.

They can be eaten raw, included in salads, steamed, stir fried, braised or stuffed.

Their taste and texture is similar to those of cabbage heart or broccoli stems, but they are milder and sweeter. The younger stems have crispy, pleasant taste, and rich flavor. The cooked leaves have a collard like flavor.

Kohlrabi is high in fiber, is an excellent source of vitamin C, and a good source of potassium. It contains about 40 calories per cup.

Kohlrabi is of European origin and is popular in Germany, Russia, Hungary and China.

Important Facts

Here's what you need to know:

• Kohlrabi should be kept at 32-34° F.
• Avoid product with blemishes on the roots, leaves that have dark patches of slime, or leaves that are wilted or yellowing.
• The coloring should be light for the green variety and deep for the purple variety.
• Leaves can be eaten raw in salads or steamed, and the bulbs can be cooked like turnips.

Trivia to Impress Your Friends

Chili peppers originated in Mexico, where chili seeds dating back 9000 years were found. The first European to “discover” chili peppers was Christopher Columbus, and it was the Portuguese who introduced chilis through their trading activities to Africa, India, and much of Asia.

It is said that when Columbus found the small hot pods, he named them pimientos, the Spanish word for pepper.

Capsaicin, the hot substance in chili peppers, is not water soluble but is soluble in fat and alcohol. So if your mouth burns after eating a hot pepper, don’t drink water to cool it - instead drink milk because certain protein compounds in milk literally work like detergent to strip the capsaicin from its receptor binding sites. Beer, ice cream or guacamole will also help put out the fire.

The seeds are not the hottest part of peppers. The highest concentration of capsaicin is found at the point where the seed is attached to the white membrane inside the pepper.

The heat produced by spices or foods is measured in Scoville Heat Units (SHU). Jalapenos have an average range of 5,000 to 7,000 (SHU) while Habanero peppers generally average 200,000 to 300,000 (SHU). The world’s hottest pepper, the Carolina Reaper, averages 1,569,300 SHU. The hottest Carolina Reaper came it at 2.2 million SHU!

Important Facts

Here's what you need to know:

• Chili peppers should be kept at 40-45° F.
• Good-quality Jalapeno peppers should be firm, smooth-skinned and have solid green coloring. Dry, brownish lines are not a blemish. They are signs of a mature pepper and indicate hotness and flavor.
• Chili peppers are good for you. They are high in vitamins, a good source of beta carotene, calcium, and potassium, and may help reduce cholesterol.

SCOTTSDALE, Ariz. (Apr. 4, 2016) -- Amerifresh, a leading national produce marketer for foodservice and retail grocery operations, has named Jim Richter as President and CEO. 

Richter has more than 32 years of experience in the produce and grocery industries. He was most recently CEO of Wilcox Fresh in Idaho.

“Jim has proven success in all of the areas we know are important to help drive Amerifresh’s business forward, we are excited to have him join the SGA Family of Companies” said Slade Stewart, Services Group of America Executive Vice President and Chief Operations Officer. “His ability to provide exceptional customer service, build teams and coach Associates is a great fit with our culture.”

Stewart said the breadth of Richter’s experience in both broadline foodservice and retail grocery support Amerifresh’s model for consistently providing the highest quality produce to these demanding industries.

Richter has previous experience with large grocery and retail chains as well as building business with some of the largest broadline foodservice companies in the nation.

Amerifresh is known for marketing the famous Snoboy® brand and working with growers in the top producing regions of North America, Mexico, Chile and New Zealand to provide a reliable supply of produce regardless of the season. It is a wholly-owned subsidiary of Services Group of America.

Purple potato is the name given to dozens of heirloom and heritage varieties of purple potatoes. Common names of these varieties include Purple Peruvian (fingerling variety), All Blue, Congo, Lion's Paw, Vitilette, Purple Viking and Purple Majesty.

Unlike white-fleshed potatoes, purple potatoes are rich in the antioxidant, anthocyanin. This flavonoid is most often found in blue, red, and purple produce such as berries and pomegranates.

Purple potatoes can be roasted, mashed, braised, boiled, baked, fried for chips, and even confited. Their taste is similar to that of white-fleshed potatoes and they pair well with savory herbs, garlic and salad greens.

Purple potatoes are a staple in a South American kitchen and many recipes reflect this; purple potatoes have been used in dishes for thousands of years.

 
Important Facts 

Fiddlehead ferns appear at a stage in the growth of all ferns - they are the tightly coiled young shoot. If the shoot were left on the plant, it would unfurl into a fern frond.

Fiddleheads are harvested and eaten as vegetables. Eat fiddleheads right away, freeze them or pickle them. The quicker they are eaten, the more delicate their flavor.

Cook fiddleheads thoroughly before eating them to prevent food-borne illness. Illness outbreaks have occurred when the ferns were eaten raw or lightly cooked. Boil them for at least 10 minutes.

Fiddleheads resemble the head of a violin, hence the name. There are several varieties of fiddleheads, but two common ones are the Eastern fiddelhead and the Western fiddlehead.

The Eastern fiddlehead is the immature form of the Ostrich fern. They are tightly coiled, bright green and sweet flavored. The taste is similar to asparagus, artichokes, and green beans.

The Western fiddlehead is the immature Wood fern and is more bitter with a dull green color and gelatinous texture.  

 
Important Facts 

New Zealanders are known as Kiwis, so you may think kiwifruit originated there, but it didn't; kiwifruit was originally grown in the Chang Kiang Valley of China, where it was considered a delicacy by the court of the great Khans.

For many years, the kiwifruit was known as the Chinese Gooseberry. Kiwi was first noticed by western civilization in 1847. Then, in 1906, the vine was introduced to New Zealand, where it flourished in the fertile soil.

Hayward kiwi (predominant variety) has brown fuzzy skin. Its flesh is emerald green with tiny black seeds and has a mild and sweet flavor. Gold kiwi is smooth skinned. It is golden yellow with black seeds and its flavor is more tropical, milder and sweeter than green kiwi.

Hardy kiwi, also known as baby kiwi or kiwi berries, is much smaller than Gold kiwifruit. Its size is similar to that of a large grape, with smooth, edible skin.

All varieties are eaten raw.

 
Important Facts 

Peas appear to have been cultivated for nearly 7,000 years. The earliest archaeological finds of peas come from Neolithic Syria, Turkey and Jordan. Peas have been used in the dry form since ancient times, and archaeologists found them in Egyptian tombs.It was not until the 16th century that more tender varieties of this vegetable were developed and eaten fresh. Today only about 5% of all peas grown are sold fresh while the rest are canned or frozen.

• Pea plants require cool weather and can withstand freezing temperatures for short periods.
• Snap peas, otherwise known as sugar snap peas are pod fruits and do not have a membrane and do not open when ripe. Sugar snap peas need to have the strings removed before eaten. The string runs around both sides of the pod. It is easiest to start from the bottom tip and pull the string up the front, and then snap the stem off and pull the string down.
• Snow peas supply less protein and are lower in B vitamins than green shelled peas because they are eaten when their seeds are still immature. However, they provide almost twice the calcium.

 
Important Facts 

Cherry season is months away, but they're being talked about now because recent warm weather will cause the cherry trees to bloom earlier than normal this year.

Cherries belong to the stone fruit family along with apricots, peaches, nectarines, plums and loquats.

Cultivation for many centuries and the origin of our various varieties is often impossible to trace.

The word cherry comes from the Turkish town of Cerasus.

Cherry trees have beautiful small white or pink flowers that bloom in the spring. White flowers generally occur on commercial cherry trees while pink flowers bear no fruit and are used as ornamental trees in gardens.

Cherry trees will begin producing marketable crops after 6 to 8 years and continue producing edible fruit for up to 100 years. Cherries don’t ripen after harvest.

Cherries are antioxidant-rich and research shows they can reduce pain and inflammation.

Bakers tip: To really bring out the flavor of cherry, use ¼ teaspoon of pure almond extract.

 
Important Facts 

Kumquats grow in grape-like clusters on very small trees. These tiny golden yellow, round or oval fruits are the smallest of the citrus fruits - ranging in size from about  1-2 inches in diameter.

The kumquat’s thin skin is sweet and edible, but the somewhat dry flesh is sour, with small edible seeds. The flavor is similar to an orange with a hint of tangerine. Their appeal stems from the contrast between the tart flesh and sweet rind, so they are normally eaten whole.

There are also hybrids produced with limes, oranges and other citrus fruit, known by names such as limequat, orangequat, citrangequat, etc.

The earliest historical reference to kumquats appears in Chinese literature from the 12th century. Today they are cultivated in China and Japan and throughout the subtropical citrus belt, including California, where kumquats arrived in the late 1800s. The nation's top production area is in Northern San Diego County.

The local season for kumquats starts in October at the earliest and runs through June at the latest. Their flavor is best during spring.

 
Important Facts 

Microgreens are a tiny form of young edible greens produced from vegetable, herb or other seedlings. They range in size from 1″ to 1 ½” long, including the stem and leaves and are ready to eat within two weeks of planting.

Microgreens have been produced in the US since the mid 1990s beginning in Southern California. Initially, there were very few varieties offered. The basic varieties are Arugula, Basil, Beets, Kale, Cilantro and a mixture called Rainbow Mix.

The seeds used to grow microgreens are the same seeds that are used for full sized herbs, vegetables and greens. They are simply seedlings that are harvested before they develop into larger plants.

Microgreens are not the same as sprouts. Seeds for microgreens are planted and grown in soil or a soil substitute such as peat moss or other fibrous materials. Sprouts are germinated in water.

Microgreens have higher concentrations of nutrients than the full-grown versions of the plants. 
 
Important Facts