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Yellow onions are full of flavor and are the most widely grown onion variety in the United States; they comprise 87% of the U.S. onion crop according to the National Onion Association.

Yellow onions range in size from a golf ball to a softball and have light yellow flesh and golden, papery skin. They are available year-round, and can last several weeks in a cool dry location. Note that their taste is sweetest in summer and early fall, when they haven't been in storage long.

They are ideal for long-cooking in soups, stews and braises, and they are delicious when caramelized. 

More onion facts:

• Onions are the third most consumed fresh vegetable in the United States and available in grocery stores all year long. 

• Most researchers agree the onion has been cultivated for 5000 years or more and may be one of the earliest cultivated crops because they were less perishable than other foods of the time, were transportable, were easy to grow, and could be grown in a variety of soils and climates. 

• The heaviest onion comes with a bit of controversy - read about it in Guinness World Records. 

 

Storage Facts

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We're wrapping up "lettuce month" with this week's spotlight on general lettuce facts.

Did you know that two thirds of restaurant consumers are eager to try new and unique varieties of salad greens? That's according to the Technomic survey, "The Lettuce Revolution."

Here are some other facts from that same survey:

- 66% of consumers perceive salad greens with a darker color as more upscale.

- Seven in ten consumers agree that curly/robust/leafy salad greens enhance the visual appeal of salad.

- 77% of respondents say that the nutritional value of salad greens is important or extremely important to them whenever they order a salad at a restaurant.

More lettuce facts:

• Lettuce is categorized into two types: head, which is iceberg; and leaf, which includes romaine, butterhead and other leaf types.

• Lettuce is the second the most popular fresh vegetable in the United States, behind potatoes.

• The average American eats approximately 25-30 pounds of lettuce each year.

Storage Facts

• Lettuce should be stored at 32-35 F with 90-98% relative humidity.

• Translucent outer leaves are an indication of freeze damage.

• Keep lettuce away from drafts to prevent dehydration. Store away from ethylene-producing fruits. Lettuce may wilt if it is exposed to drafts or stored at warm temps. It may exhibit russet (brown) spotting if exposed to ethylene gas.
  
  
• Heads should be springy-firm and give slightly to gentle pressure. 

• Some browning of the core end is natural and occurs from oxidation after harvested and trimmed. 

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Radicchio looks like red cabbage, but it’s actually a chicory family member. It has white-veined leaves, is lightly crisp with a slightly bitter taste, and its tightly packed heads range in size from a baseball to a softball. 

It was first cultivated in Italy during the 15th century and was first grown commercially in the United States in 1981 in California.

Treviso radicchio is a milder variety of radicchio and has long, magenta leaves, creamy white veins and a delicate crinkled texture. Treviso radicchio is harvested in the morning to ensure its unique character, form and flavor is retained.

Fresh radicchio is an excellent source of vitamin K. Get more nutritional information from the USDA.


Important Facts

• Radicchio should be stored at 32 F with a relative humidity of 90-95%.
  
  
• Good-quality radicchio will have deep-red to purple leaves with bright-white veins.
  
  
• The edges of the leaves will be fairly thick and crisp.
  
  
• Avoid product that looks wilted or has leaves that are brown on the edges.

The Snoboy brand has been a trusted symbol of quality and freshness recognized by grocers and consumers since 1925. 

Our fresh produce brand is still going strong today and was spotted by a shopper at a WinCo store in Glendale, Ariz.  Juanita told us she had a craving for Olathe sweet corn and sent us this photo. Juanita, we know how you feel. 

Finger limes are citrus native to Australia. The exterior looks like a cross between a small dill pickle and a lime, and the interior pulp looks like caviar which is the color of champagne or lime green.

To release the pulp, cut the finger lime in half and squeeze the ends of each half to push out its tiny vesicles (pulp).

Once in your mouth, the fruit engages your senses; the taste results from a combination of the fresh citrus scent, the texture of small beads bursting, and the sour flavor you expect from a lime.

 

Application ideas:

• Sprinkle the pulp over a salad
• Freeze with mint for ice cubes that add pizazz to your water or mojitos
• Top sushi or other seafood
  
  More finger lime application ideas...

Call today to place your order with your Amerifresh produce specialist.

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Raspberries are a type of fruit known as an aggregate fruit and have individual druplets that are held together by very fine, nearly invisible hairs. Raspberries have a hollow core and are small, roughly oval, plump and vary in flavor from sweet-tart to low acid depending on growing region and coloring.  

One way to distinguish black raspberries from blackberries is that when you pick a raspberry, a hollow core remains, whereas when you pick a blackberry, the core is still intact.

Raspberries have been crossed with other berries to form new species - there are over 200 different known species of raspberries:The loganberry is a cross between raspberries and blackberries; the boysenberry is a cross between red raspberries, blackberries and loganberries; the nessberry is a cross between a dewberry, raspberry, and blackberry; and other crosses include laxtonberries, veitchberries, and mahdiberries.

Raspberries are a wonderful source of vitamin C, containing 40% of a person’s daily needs. Get more nutritional data here.

July 31st is National Raspberry Cake Day.
 

• Unlike many fruits, unripe raspberries do not ripen after they have been picked.
  
  
• Choose dry, plump, firm raspberries.
  
  
• Avoid wet or moldy berries.
  
  
• Do no wash berries until ready to eat.
  
  
• Refrigerate for use within 1-2 days. 

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The Walla Walla sweet onion story began over a century ago when Peter Peiri brought sweet onion seed from Corsica, Italy to the moderate climate of Walla Walla, Washington in the late 1800s.

Walla Walla sweet onions have been produced as a specialty vegetable crop since 1900, developed over generations through the process of carefully hand selecting onions from each year’s crop, ensuring exceptional sweetness, jumbo size, and round shape. The onions are available mid-June through early September. 

Even though they’re sweet, Walla Walla sweet onions are fat free and low in calories. One medium raw onion contains only 60 calories. Onions are a good source of vitamin C, are sodium free and contain no cholesterol.

The Walla Walla sweet onion was designated as the official state vegetable for Washington in 2007. 

“Walla Walla” is a Native American word meaning “many waters.”

Get more onion facts from the National Onion Association. 
  

• Store at 45-50 F with a relative humidity of 65-70%.
  
  
• Approximately 20 growers cultivate Walla Walla sweet onions on about 800 acres in the fertile soils of the Walla Walla Valley in southeastern Washington and northeastern Oregon.
  
  
• Because they have a higher water content than most onions, Walla Walla sweet onions have a shorter shelf life. If kept separate in a cool, ventilated location, these sweets can be stored for three to six weeks.

MORE FRESH PRODUCE FACTS -->

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The Arcadian Harvest blend packed under the Snoboy brand by Mann's Packing is plate ready, washed and ready to eat. 

It contains fully mature (grown 60+ days), petite whole leaves that are more robust than baby lettuces. It includes unique European lettuce species, bred from various combinations of green leaf, red leaf, tangos, lolla rosa, batavia, and oaks. Consumers will taste a flavor profile of European varieties.

Arcadian Harvest is ranked #1 for visual appeal in the "Lettuce Revolution" study by Technomic.

A 1 oz. serving of Arcadian Harvest equals 1.5 oz. of Spring Mix in plate coverage. It works well with dressings and on your buffet. It stands up to heat better than other salad blends, so pile it high on your favorite burger.

• Store at 32-35°F with 90-98% humidity. 
  
  
• Good quality lettuce will have deep color leaves. The edges of the leaves will 
  be fairly thick and crisp.
  
  
• Avoid product that looks wilted or has leaves that are brown on the edges.
  
  
• Lettuce may wilt if it is exposed to drafts or stored at warm temperatures.
  
   

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Watermelons are grown on a vine-like flowering plant and have a smooth hard rind, usually green with dark green stripes or yellow spots. Their interior flesh is juicy and sweet and usually deep red to pink, but it is sometimes orange, yellow, or white.

Watermelons are harvested at full maturity, since they don't typically develop further in internal color nor increase in sugars after being removed from the vine. The ground spot changes from pale white to a creamy yellow at proper harvest maturity.

Many watermelons are still shipped without pre-cooling or refrigeration during transit. Fruit must be utilized for prompt market sales as quality declines rapidly under these conditions.

• Watermelons are 92% water.
• Early explorers used watermelons as canteens.
• The heaviest watermelon weighs 350.5 lb. and was grown by Chris Kent of Sevierville, Tennessee, October 4, 2013. See the record-breaking melon.
• In 1939 seedless watermelons were developed by treating the un-pollinated flowers of watermelons with a specific acid, which resulted in the seedless watermelon.

• Storage life is typically 14 days at 59°F with up to 21 days attainable at 45-50°F. 
  
  
• Watermelons should be symmetrical and uniform in appearance. The surface should be waxy and bright in appearance.
  
  
• There should be an absence of scars, sunburn, transit abrasions or other surface defects or dirt. No evidence of bruising. 
  
  
• Appears heavy for its size.
  
   

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Kohlrabi, also known as turnip cabbage, is a form of cabbage and a member of the mustard family. It is not a root vegetable, but rather a fleshy bulbous stem just above the ground.

There are both green and purple skinned types, and both have creamy white flesh. It may look like a turnip, but its taste is very different; it has a sweet, peppery, broccoli or cucumber flavor and a crisp texture.

Kohlrabi is excellent eaten raw by itself or in salads, and it may also be steamed, stir fried, braised or stuffed. The leaves are edible too, and when cooked have a flavor similar to collard greens.

Kohlrabi is high in fiber, an excellent source of vitamin C and a good source of potassium. It contains about 40 calories per cup. Get detailed nutritional information about kohlrabi from the USDA. 
 

• Kohlrabi should be stored at 32-35°F, with a relative humidity of 85-90%. 
  
  
• Good-quality kohlrabi will be very firm, smooth-skinned, and heavy for its size.
  
  
• Kohlrabi leaves are edible and can be used interchangeably with collard greens and kale.
  
  
  Kohlabi and sweet potato fries recipe -->
  
   

MORE FRESH PRODUCE FACTS -->

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There are at least 10,000 varieties of tomatoes. Among the largest varieties are beefsteak and beef master tomatoes. Roma tomatoes are medium in size, and cherry and grape tomatoes are small.

Tomatoes used for processing are harvested ripe and red, but fresh market tomatoes are picked green.

Florida and California accounted for 70% of the U.S. fresh tomato production. California accounted for 95% of processed tomato production. China is the largest producer of tomatoes in the world, producing over 16% of all tomatoes. 
 
In terms of consumption, the tomato is the United States' fourth most popular fresh-market vegetable behind potatoes, lettuce, and onions. 
 

• Ripe tomatoes should be stored at 55-60°F with a relative humidity of 85-95%.
• Tomatoes can be ripened at 58-68°F, out of direct sunlight. Because they produce ethylene gas, ripening can be accelerated by stacking boxes together on a pallet.
• Do not refrigerate.

 

MORE FRESH PRODUCE FACTS -->

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The watermelon radish, also known as a rose heart, Asian red meat daikon, or a beauty heart radish, is an heirloom Chinese daikon radish. It is a member of the Brassica (mustard) family along with arugula, broccoli and turnips.

The watermelon radish is a delightful Chinese cultivar (a cultivar is a strain of a plant that has been developed through cultivation) which mirrors in color a full-size seedless watermelon when cut open.

The flesh is tender, crisp, succulent and firm. Its flavor is mild, only slightly peppery with some sweet notes. Depending on when harvested, watermelon radishes can range in size from a golf ball to a softball.

Watermelon radishes are most commonly available during spring and late fall (peak), preferring soil temperatures below 68°F. Overly warm soil temperatures affect the radish’s flavor, turning a mild pepper flavor into a bitter sting.

• Watermelon radishes should be stored at 32-35°F with a relative humidity of 85-90%. 
  
  
• Look for watermelon radishes with smooth skin free of deep cracks and for an exceptionally pink interior, look for radishes with pink taproots.
  
  
• Select cherries with plump, glossy skins and green stems. 
  
  
• Avoid product that is soft, spongy, blemished with brown spots, cut or lightweight for its size.

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Cherries belong to the stone fruit family along with apricots, peaches, nectarines, plums and loquats. The peak season for cherries in the United States is from May to August, and in the U.S. most sweet cherries are grown in Washington, California, Oregon, Wisconsin and Michigan.

Scientific studies show cherries have anti-inflammatory properties and may offer potential health benefits against gout, arthritis, fibromyalgia (painful muscle condition) and sports injuries. 

Cherry trees have beautiful small white or pink flowers that bloom around September. White flowers generally occur on commercial cherry trees, while pink flowered trees bear no fruit and are used as ornamental trees. Cherry trees will begin producing marketable crops after six to eight years and continue producing edible fruit for up to 100 years.

Due to cultivation for many centuries, the origin of various varieties is often impossible to trace, but the sweet cherry and the sour cherry are said to be of ancient origin. The word cherry originates from the Turkish town of Cerasus. 

• Cherries should be stored at 32°F with a relative humidity of 90-95%. 
  
  
• Keep cherries unwashed and stems attached in either a paper bag, a loosely-covered container or a loosely closed plastic bag in the refrigerator.
  
  
• Select cherries with plump, glossy skins and green stems. 
  
  
• Color depends on the variety.
  
  
• Avoid soft, dull or bruised fruit. 
  
  
• Small hard cherries lack flavor and juice.
  
  
• Cherries don’t ripen after harvest.

How sweet it is! The heatwave hitting our growing regions is actually great for producing sugars in our melons.  In fact, the fruit is so sweet right now, Amerifresh Produce Specialist Sean Coenen can't help himself and grabs a second piece of melon during this segment. 

One taste and you will see why July is melon month. 
  

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The plum is a drupe (a pitted fruit) related to the nectarine, peach and apricot, and its flavors vary from extremely sweet to quite tart.

Plums come in a range of shapes, sizes and skin colors. A mature plum may have a dusty-white coating, which is an epicuticular wax coating and is known as "wax bloom."

China is the largest plum producer, but plum trees are grown on every continent except Antarctica. Most plum varieties which dominate the commercial supply of plums are either Japanese or European varieties. European varieties all have yellow to green/amber flesh and purple or blue skin. Japanese plums come in a wide range of colors from gold to blood red, but never blue/purple skin color.

Some plum varieties are specifically bred so that they can be dried and still retain their sweetness, and these are used for prunes.

Plums and prunes are known for their laxative effect.

Source:
HowStuffWorks.com 20 June 2016.

• Plums should be stored at 31-32°F with a relative humidity of 90%. 
  
  
• If plums arrive unripened, store at 65-70 F with 95% humidity.
   
• If plums arrive unripened, store at room temperature to ripen.
   
• If ripe, refrigerate immediately. Ripe plums should be used quickly, their shelf life is short.
   
• Handle carefully, plums bruise easily. 

PRINTABLE RECIPE --->

Serves 4
Ingredients

½ a honeydew melon, roughly chopped
2 medium-sized cucumbers (seeded, skin left on), roughly chopped
1 Anaheim pepper
6 mint leaves (plus extra for garnish)
1small yellow onion, finely chopped
¾ lb kohlrabi, ¼ lb julienned, the rest diced
1clove of garlic, finely chopped
½ cup blanched, slivered almonds
¼ cup champagne vinegar
1 Tbsp. sesame oil
3 Tbsp. lime juice
Chilled water
Salt
1 lb crab legs, or meat

Directions

Add sesame oil to a small pan and sauté the almonds until golden brown. Let cool. Add the chopped honeydew melon, cucumbers, pepper, diced kohlrabi, mint leaves, onion, garlic, 2 Tbsp. lime juice and almonds (reserve some for garnish) in a blender and pulverize until smooth. Thin it out with chilled water to suit your consistency. Refrigerate for at least 2 hours, or overnight. Divide into serving bowls and garnish with cucumber slices, julienne kohlrabi, crab and mint tossed in 1 Tbsp. lime juice. Serve chilled.

PRINTABLE RECIPE --->

Serves 4-6
Ingredients:

1 yellow onion, cut into 3/8-inch dice
3 lb. heirloom tomatoes, cored and cut into 3/8-inch dice
1 cucumber, peeled, seeded and cut into 3/8-inch dice
1 large red bell pepper, seeded and roughly chopped
1 large Anaheim pepper, seeded and seeded and roughly chopped
1 Tbsp. plus 1/2 tsp. kosher salt, plus more, to taste
4 Tbsp. olive oil
2 tsp. minced fresh flat-leaf parsley
1 Tbsp. Pimenton Dulce
2 garlic cloves
2 Tbsp. sherry vinegar
½ cup blanched slivered almonds
1 cup ice
2 cups Veggie Power blend
1 tsp lemon juice

Directions

In a small bowl, stir together 1/2 cup of the onion, the Veggie Power blend, the 1/2 tsp. salt, 1 tsp. of the lemon juice, 1 Tbsp. of the olive oil, the parsley and pepper. Cover with plastic wrap and refrigerate until ready to serve. 

In a food processor, combine the remaining onion with the remaining 1 Tbsp. salt, the garlic, vinegar, ice and almonds. Puree until the mixture is smooth, about 2 minutes, stopping the processor to scrape down the sides of the bowl with a rubber spatula as needed. Add the remaining tomatoes, cucumbers and peppers. Puree until the mixture is completely smooth, 2 to 4 minutes. Season with pimentón. Transfer the soup to a large bowl, cover with plastic wrap and refrigerate for at least 1 hour or up to 1 day. 
Just before serving, transfer the soup to the food processor. With the motor running, slowly stream in the remaining 3 Tbsp. olive oil and puree for 1 minute. Taste and adjust the seasonings with salt and pimentón. 
Ladle the gazpacho into tumblers or bowls. Garnish each portion with veggie Power Blend mixture. 

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.