Ingredients

Insights from growers and menu ideas on a variety of ingredients
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With their variety of shapes, colors and tastes, heirloom tomatoes have become highly coveted by non-commercial chefs—when they can get them.
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Heirloom tomatoes are cherished as delectable, old-fashioned and wholesome, but not all growers produce heirlooms from humble seed.
Be it sweet watermelon, classic cantaloupe or humble honeydew, non-commercial operators know seasonality rules when menuing melons.
Food safety is a grave concern for cantaloupe farmers. In 2011, 33 people died from consuming cantaloupe carrying listeria, a deadly pathogen.
Be it crabs, mussels, clams, scallops or—the big daddy of all shellfish—lobster, operators have come up with endless ways to incorporate these invertebrates into their menus.
The terms “shrimp” and “prawn” are often used interchangeably, although various organizations emphasize the slight distinctions between the two.
You know you’ve hit the big time when there’s a commercial about you during the Super Bowl. Such is the case with kale.
Producing leafy greens has become more expensive this year, due to heavy rains driving down yield, says second-generation farmer, Larry Corn.
Customers like foods hot, and operators are turning to chiles for new ways to deliver the heat.
Chiles are a “hot” trend for 2014, according to McCormick & Co.’s Flavor Forecast 2014, as food lovers everywhere have a “growing obsession,” with both “sizzling heat” and the “surprisingly full-...

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