Sourced Magazine by the Anthony Marano Company | Issue No. 6 | July - October 22

S E R V I C E

•

V E R S AT I L I T Y

•

K N O W L E D G E

sourced JULY — OCTOBER 2022 | ISSUE NO. 6

MEET THE

TOMATO DEPARTMENT

PROUD PARTNERS

Lipman Family Farms, NatureSweet, and Schilling Family Farms HOW TO

Hold Others Accountable

by Rick Van Arnam

SERVICE page

AMC Mixology @ GT Prime Steakhouse

40

3

Welcome to Sourced

4

AMC All Stars Congratulations to our Employee All Stars

6

Q&A with QA – What is SQF?

8

You Betcha it’s a Barbershop

10

Meet Our Team | The Tomato Department

VERSATILITY

page

Eggplants….

Oh My…

Guide to Specialty Tomatoes

38

page

20

sourced July-October 2022

oF

coNTeNTs

Issue No. 6 marketing@amarano.com ANTHONY MARANO COMPANY

3000 S. Ashland Ave. Chicago, IL 60608

773.321.7500 info@amarano.com

www.anthonymarano.com

ABLe T

©2022 Anthony Marano Company

14

Lipman Family Farms | Good from the Ground Up

16

NatureSweet | Tomatoes Raised Right

19

Grower Spotlight | Schilling Family Farms

KNOWLEDGE 20

Specialty Tomatoes

22

Celebrating Three Generations of AMC Family

25

How to Hold Others Accountable by Rick Van Arnam

29

Let us Help Make Your Job Easier

30

Seasonal Chart

32

Seasonal Celebrations

34

Breeding Methods

36

Top Seasonal Picks

38

The Exquisite Eggplant

40

AMC Mixology @ GT Prime Steakhouse

42

What is A Dry Farmed Tomato?

43

Chef Fred’s Corner

46

Just For Fun - Word Search

47

Anniversaries/Meet the Sourced Team

OUR DEPARTMENTS TOMATO • 773.321.7510

tomato@amarano.com

ROUNDS • CHERRY • GRAPE • VINE RIPE • GAS GREENS • GREENHOUSE SPECIALTIES

BERRY • 773.321.7540

berry@amarano.com

BERRY • GRAPE • AVOCADO • ASPARAGUS

PEPPER • 773.321.7520

pepper@amarano.com

PEPPERS • CUKES • SQUASH • CORN • BEANS • HISPANIC SPECIALTIES

FRUIT • 773.321.7550

fruit@amarano.com

MELONS • CITRUS • STONE FRUIT • TREE FRUIT

POTATO • 773.321.7560

potato@amarano.com

POTATOES • YAMS • ONIONS

BANANA • 773.321.7570

banana@amarano.com

BANANAS • TROPICAL • INDIAN/ASIAN SPECIALTIES

IWD • 773.321.7620

iwd@amarano.com

BUTTER • EGGS • CHEESE • FROZEN FOODS

LETTUCE • 773.321.7530

lettuce@amarano.com

LEAFY GREENS • ROOT VEGETABLES • MUSHROOMS • BROCCOLI • CAULIFLOWER • BRUSSELS SPROUTS

ORGANICS • 773.321.7580

organics@amarano.com

MARKET CUTS • 773.321.7695

marketcuts@amarano.com

FRESH CUT FRUITS & VEGETABLES

welcome to

Sourced

In this edition of Sourced, we’re very excited to spotlight our flagship department, Tomatoes. Meet our team, learn about specialty tomato varieties, and discover some of our valuable tomato partners.

AMC was founded by our grandfather, Anthony Marano, in 1947 as a tomato repacking facility for the Chicago area.

The purpose of the company was to provide better life opportunities for his family, and as the company grew, for his employees and their families. This remains our company purpose to this day.

While tomatoes have been our lifeblood for the past 75 years, we have been blessed to grow into a full service produce distributor with now more than 1000 employees. Our success is a direct result of the work of this “AMC Family”. Read on and meet the employees who have been with our company through all three generations of our leadership!

And that’s not all… for leaders, Rick Van Arnam shares how to motivate others without them knowing. For foodies, get inspired with food and drink recipes from Chef Fred and our partners at GT Prime and NatureSweet.

Want to see more? Schedule a visit, we’d love to see you.

(And don’t forget to check out our barbershop..)

Thank you for your partnership.

Anton Marano Damon Marano Chief Executive Officer

Chief Business Officer

4 | Sourced | july — october 2022

We are Motivated:

We Protect the Golden Goose:

We Live the “Marano” Way:

We work to be better than we were yesterday. We create our own opportunities. Regardless our title or position, we get the job done.

We treat AMC like it is ours. We do what is best for AMC and AMC does what is best for us.

We take pride in what we do.

We pay attention to the details. We are passionate.

We are “family”.

PAUL PEDI

Associate Director of Pepper Department

mily me fa

r be m

amc

Paul Pedi’s journey started as a cooler captain in 2005 and transitioned to a Sales Professional in 2007. He was promoted to Commodity and Sales Professional because of his hunger and curiosity.

Constantly creating his own opportunities, he advanced to Associate Director of the Pepper Department. He is an introvert, yet he pushes himself outside his comfort zone to make employees, shippers, and customers feel welcomed and part of the AMC Family. He is always looking for ways to be the best version of himself.

Paul always does what is best for AMC. When another department needs assistance, he rolls up his sleeves and goes in to help, adding to his current responsibilities.

since

2005

• He developed a tool that easily tracks package growth for individual sales team members. This tool is currently being used by the majority of the sales teams.

• Over the last six years, he increased sales of our hot house program.

• When the Pepper Department was restructured with new leadership, Paul was important in helping in a smooth transition.

DANIEL MEDINA

Lead Truck Mechanic

When Daniel started in the garage, he had the least experience. He put in a great deal of time and effort to sharpen his skills and because of this, he was recently promoted to Lead Truck Mechanic.

He pays attention to details, ensuring the fleet is working correctly and in compliance with DOT (Department of Transportation) standards. Our drivers and vendors are always excited to work with Daniel because they know he provides kick-ass service and will always get the job done.

mily me fa

r be m

amc

• He has developed a system to track the daily equipment health status for administrators.

• Without hesitation, Daniel is the first to volunteer to get any job done. He has developed this same “will do” attitude throughout his team.

since

2015

• Daniel is responsible for a team of three and the maintenance of approximately 70 trucks.

SERVICE | AMC ALL STARS | 5

FRED LINDORFER

Human Safety & Process Manager

mily me fa

r be m

amc

Fred’s career at AMC began in the Receiving Department. There, he acquired the skills he needed to be promoted to Receiving Captain and shortly after he was again promoted to Operations Assistant.

Because he has always been dedicated to increasing his knowledge and experience, he moved up to Warehouse Operations Manager in 2018. Within a year, he was again promoted to Human Safety and Process Manager.

since

20 0 9

• Fred is responsible for OSHA (Occupational Safety and Health Administration) training at AMC. He ensures that more than 400 employees are versed in OSHA practices and standards.

• He never hesitates to take on additional responsibilities. He constantly assists in other operational areas, this is what it means to live “The Marano Way”.

• His ability to build trust and good relationships has allowed him to coach, inspire, and work well with others. He is an “ideal team player” and treats AMC as if it were his own.

JOHN REMIAN

Driver

mily me fa

r be m

amc

For the last eight years, John has been a trainer for many Drivers and Spotters. He ensures that our new hires learn about our culture, technology, and the resources available that will guide them to be successful. John transfers positivity to all around him.

since

• John passionately passes along his years of experience and knowledge to new employees.

• He is dependable and our Logistics Department can always count on him to cover last minute routes. His attitude is always great and he does whatever it takes to get the job done.

• John protects the Golden Goose by ensuring our yard is organized for all drivers and spotters.

2014

GABRIEL DOMINGUEZ

Repack Board Loader

mily me fa

r be m

amc

Gabriel is dependable and always has a positive attitude. He started at AMC 16 years ago as a Repacker and has taken the initiative to create his own opportunities ever since. He was promoted to an Order Selector, a Runner, and most recently, a Loader.

since

20 0 6

• Because of his wealth of knowledge, Gabriel is able to catch any loading or picking errors. This helps in our commitment to deliver “kick-ass” service.

• Regardless of his title or position, he always gets the job done! In addition to his regular responsibilities, he assists in checking orders, cleaning floors, and much more. You name it, he can do it!

• Gabriel is always positive and is the first person to cover shifts and help around the holidays.

6 | Sourced | july — october 2022

Q&A with QA (Quality Assurance)

What is SQF? What is SQF? The Safe Quality Food (SQF) program is a rigorous food safety and quality plan that is globally recognized and respected.

It meets the needs of all suppliers in the food industry through a certification system that emphasizes the systematic application of HACCP (Hazard Analysis Critical Control Point) and FSMA (Food Safety Modernization Act) for control of food quality hazards and food safety.

What are some of the elements of the SQF program?

Auditing This means we do what we say we’re going to do, and we check that we do it, and look at areas where we can improve.

Risk Assessments We look at specific areas and determine what could possibly go wrong. Then we create additional plans to mitigate customer and business risk.

Corrective and Preventative Action This ensures that we correct something that needs to get fixed in a way that prevents it from happening again. The only way to check our corrections is to review what we implemented.

Food Safety Culture This is very important at AMC and Market Cuts.

Here, all employees individually know their

Norma Calderon

Senior Director of Quality Assurance

responsibility to food safety and quality, and together, as a company, we understand the big picture.

Why is SQF important to the produce industry?

The SQF program was created to establish solid food safety programs that can be implemented within a facility. It’s a training, monitoring, and review process that ensures AMC and Market Cuts can be trusted to provide safe and quality produce.

Root Cause Analysis When a problem occurs, we investigate to find the root cause and correct what may have happened to cause it.

Approved Supplier Program This is how we establish which suppliers we partner with based on how their product is farmed, stored, and distributed based on SQF standards.

SERVICE | WHAT IS SQF? | 7

Does AMC have SQF audits?

What AMC Employees are certified as SQF practitioners?

Yes, we’ve maintained scores that allow us yearly inspections. If a facility does not maintain high scores, that location needs to be inspected

Norma Calderon

more often.

Senior Director of Quality Assurance AMC Family Member Since 2020 Jesus “Chuy” Jimenez Quality Assurance Manager AMC Family Member Since 2008 Imelda Villagomez Quality Assurance Technician AMC Family Member Since 2004

Quality Assurance Team

How is SQF applied at AMC? We train our teams and are committed to allocating time and financial resources to ensure that these aggressive reviews and checks are done regularly. Our program is a live system that is reviewed daily and we update our training as often as needed, at least once a year.

8 | Sourced | july — october 2022

You Betcha it’s a

BARBERSHOP The AMC barbershop is well known in the Chicago produce industry. Our second generation leader, Anton T. Marano created this space within the company to provide our employees and customers a break in their day. This “family” environment was somewhere they could relax and get to know each other.

SERVICE | YOU BETCHA IT’S A BARBERSHOP | 9

Meet John Parisi, our barber of more than 30 years!

John’s passion for cutting hair started at the young age of twelve years old when he was a boy growing up in Sicily. At fourteen, he moved to the United States and attended school to get his barber license. He has worked at multiple barbershops throughout the Chicagoland area.

John eventually owned his own barbershop, but came to our company once every week to cut the hair of many Marano family members, friends, employees, and customers. John loves being a barber because he loves people and building relationships. Although John is officially retired, you can still find him here every week, doing what he loves to do.

When asked to share his advice on how to live a good life, John said to make sure that you take time for yourself. He believes breaks are crucial, especially if you have a lot of responsibility. Thank you John, for being such an awesome part of the AMC Family!

10 | Sourced | july — october 2022

MEET THE TEAM Nick Morgan

AMC Family Member Since 2011 Senior Director of Sales and Business Relationships

I’ve been with the company for over ten years, first in the Berry Department, then in Tomatoes.

The Tomato Department is at the core of AMC. This business was founded more than 70 years ago as one of the first tomato repack and distribution facilities in Chicago. Some of the relationships we have with customers and growers go back to our beginning and I feel lucky to be a part of that.

I really enjoy helping people reach their potential. I strive, every day, to help people to create better life opportunities for their families. When not at work, I always look forward to spending time with my wife and two daughters. I like to golf, cook, and chase my munchkins around the backyard.

Max Eybel

AMC Family Member Since 2010 Associate Director

I started at AMC in the Berry Department. I was only there for three weeks before I found my “permanent” home in Tomatoes, and I’ve been here ever since. Before joining the AMC Family, I worked in supply chain management, intermodal container inventory management, and supply chain consulting. At AMC, I am responsible for purchasing roma, vine-ripe, grape, and cherry tomatoes as well as managing our local tomato programs. I’ve seen a lot of change in the last twelve years, the tomato category has grown substantially with new and better tasting varieties and growers who have evolved to adapt to the changing needs of retail and food service customers. It’s been fun being a part of the process. I have three children, two girls and a boy. In my spare time I read, play sports, collect sports memorabilia, and spend time with my family. I have an insatiable passion to grow and learn new things.

“My favorite tomato is the grape tomato. It’s versatile and can be used in a salad or as an on-the-go snack. Like AMC employees, it happily wears many hats.” - Jason

Mike Marano

AMC Family Member Since 2000 Director of Business Development, Food Service

My Dad, Vince Marano, was Anthony Marano’s brother, so I was born with tomatoes in my blood.

My Dad worked at AMC when the company first started and broke off to create his own business, DuPage Produce, in the 1950’s. DuPage was the first food service company in Chicago. My first job was working with my Dad until he sold the business and retired. I then went on to work for Sysco for ten years when they first started in Chicago. I worked at Kraft Foods for a little under two years when I was approached

by AMC to join the family business. I started in the Tomato Department, and became the leader of the department in 2002. In 2017, I moved into operations and this past year, along with buying tomatoes, I also became responsible for developing food service business, our split case program business, and some repack operations. I thrive on providing solutions for our customers, coming up with sales driving strategies, and being able to have a hands-on, personal relationship with my customers. My goal is to be able to share all my knowledge with the newest members of our team. Personally, I dig golfing and relaxing on the beach with a cocktail.

Jason Cyscon

AMC Family Member Since 2016 Commodity and Sales Professional

Look familiar? Jason has been a member of our Pepper Department until this past April when he transitioned to Tomatoes.

The coolest thing about now being in the Tomato Department is our 70+ year history of dominating the Chicago tomato market. Our knowledge allows us to give our customers what they want, how they want it, and getting it right. We say what we’re going to do, and we do what we say. We care deeply about our customers and it shows. Outside of work, I love hanging out with my wife and kids. My kids are all in sports and I help coach as many of their teams as I can. I like to do puzzles and board games with my kids and date nights with my wife. I think I’m different because I hold nothing back. I start, and put out, fires, and can take it as well as I dish it.

“There isn’t a tomato I don’t eat, they’re all my favorites. I have them at every meal.” – Mike

SERVICE | SPOTLIGHT ON THE TOMATO DE PARTMENT| 11

MEET THE TEAM

Jake Gehm

AMC Family Member Since 2018 Commodity and Sales Professional

I’ve been in the Tomato Department since I was hired at AMC. Before AMC, I worked at David Heart Wine Company.

I’m responsible for buying and selling tomatoes-on-the-vine, hydros, and specialty tomatoes. I have a strong desire to see people around me succeed. In my spare time I like to spend time with my family. I enjoy a lot of outdoor activities including golf, taking walks, going to the beach, hanging out in the backyard, or taking my dog to the dog park. I enjoy developing new business and personal relationships.

Produce, and people, are both my passions.

“Heirlooms are the coolest fruit we sell! The color combinations, sizes, and shapes are endless. It’s a growing category and more and more stores are carrying them.” – Rob

“My favorite tomato is the roma because it’s the one my mom uses most.” – Victor

Rob Heotis

AMC Family Member Since 2020 Commodity and Sales Professional

Back in 2000 I started my produce career as a hustler and a driver at AMC. Here I learned from some of the legends in the produce business. I left AMC to grow Pete’s Fruit Market in Milwaukee and came back here, to my roots, in 2020. I primarily buy and sell heirloom tomatoes but I have a passion for all produce! I’ve been on local news programs many times to promote all types of fruits and vegetables and I organized and started a community farm in the city of Milwaukee. I like to stay active when I’m not selling tomatoes and being outside with my family. I enjoy training dogs and riding motorcycles. I believe in working hard, and playing hard!

Ben Barger

AMC Family Member Since 2021 Sales Professional

Prior to AMC, I worked at a car dealership. The Tomato Department is a very strong team and I look forward to growing with the department. I have a twin sister. When I’m not working I enjoy spending as much time at Wrigley Field as possible and finding new cool dive bars and restaurants.

Victor Daniel Trujillo

AMC Family Member Since 2020 Sales Coordinator

“The local Michigan vine-ripe tomatoes have a wonderful flavor and are great in a simple tomato and cucumber salad. Those are my favorite.” – Nick

I started at AMC as a night shift line runner for our repack department and joined the Tomato Department a year ago. In my free time I like to spend time with my family and friends and play soccer. I am very caring and I try to help people with anything I can.

“I love locally grown vine ripe tomatoes. I grew up in the city where we had a garden of tomatoes and other summer vegetables. There is nothing I enjoy more than grabbing my salt shaker and heading into the garden to grab and eat the ripest tomato!” – Rob

“Cherry tomatoes on-thevine are my favorite, they are the sweetest!” - Jake

FLASHBACK

Max (circa 2010)

Mike (May 1965)

12 | Sourced | july — october 2022

PRODUCTS WE SELL

BEEFSTEAK

GRAPE

CHERRY

ROMA

ROUND

HEIRLOOM

ON THE VINE

MINI HEIRLOOM

TEARDROP

VINE RIPENED

MIXED MEDLEY

GREEN

SPECIALITY

BROWN

And more than 60 different varieties that are available on a daily basis!

What Is Brix?

Brix is a unit of measure that estimates the sugar content of a particular solution. At AMC, we use brix refractometers to always show brix levels of our tomatoes and other produce.

Basically, the higher the brix number, the sweeter the fruit.

SERVICE | SPOTLIGHT ON THE TOMATO DE PARTMENT| 13

THE AMC DIFFERENCE At AMC, we have a passion for quality. The

“We sell flavor, all of our packaged and

USDA grades tomatoes at 85% or higher

local programs are based around brix and

as #1’s. Our #1’s are graded at 95.5%

flavor.” - Max

and higher. We’ve spent years perfecting our technology in order to sort based on

“Our customers can build a successful

color, quality, and size for exact, individual

tomato program with AMC because we

customer specifications.

carry many different types of tomatoes on

w ne

a consistent basis.” – Jake “There isn’t a type of tomato we don’t sell… We have product that meets the needs of every at home chef as well as the finest restaurants.” -Max

VINE RIPE TOMATOES In the 1500’s the French believed that tomatoes were

Fun Facts…

aphrodisiacs and nicknamed them “love apples”.

As part of an experiment to understand the effect of outer space on seed growth and development, 600,000 tomato seeds went to the International Space Station.

Wild tomatoes were first cultivated about 7,000 years ago in South America.

The original fruits were about the size of a pea!

To order tomatoes, contact the AMC Tomato Department at tomato@amarano.com or 773.321.7510.

14 | Sourced | july — october 2022

GOOD FROM THE

GROUND UP

Lipman Family Farms is the nation’s largest field tomato grower. For more than 80 years, they have delivered delicious, safe, high-quality produce to customers and consumers. They pride themselves on being good stewards of fresh produce and people, and they are inspired to create growth that nourishes everyone.

Headquartered in Immokalee, Florida, Lipman employs more than 3,500 people across North America who harvest and distribute millions of pounds of fresh produce each year.

Throughout the years, Lipman Family Farms has changed, evolved, and grown in many different ways. One thing that has remained the same is their emphasis on treating everyone like family. They believe that every part, and person, connected to their business must thrive together.

Back Giving

Lipman is committed to supporting numerous organizations within their local community as well as non-profits across the nation, including an annual backpack distribution, yearly scholarship awards, and donations to RMCA charter schools that serve the children of migrant workers.

Being in the produce business, Lipman believes that no one should go hungry. They donate over one million pounds of produce every year nationally.

VERSATILITY | LIPMAN FAMILY FARMS | 15

Commitment to Sustainability Steps are taken to ensure that every part of the Lipman operation leaves minimal environmental impact.

• 100% of their cardboard waste is recycled, about 300,000 pounds every week!

• Drip irrigations have reduced water consumption by 70%, that’s a savings of 66 million gallons every year!

• Between 80 and 120 million pounds of produce is repurposed every year as livestock feed.

Lipman’s in-house team of researchers, including PhD scientists, are dedicated to producing new and improved seed varieties and proprietary products. The result is the Crimson round, grape, and roma tomato. This proprietary variety is specially bred for its signature deep red color, more intense flavor profile, and higher lycopene content.

It is grown year-round and distributed nationally.

• Thicker Skin • Deep Red Color • Amazing Slicing Tomato • Perfect Balance Between Acidity and Fruity Sweetness

Check out Chef Fred’s Corner on page 43 in this edition of Sourced for an amazing recipe using these delicious tomatoes!

For these reasons and more, Lipman truly is Good from the Ground Up! We are very proud of this wonderful partnership.

“Lipman is an amazing partner for AMC. They’re constantly investing in their company and always looking to the future… especially in the development of new seeds and enhancing their product’s flavor profile.”

–Mike Marano, Director of Business Development – Food Service

TOMATO COLOR CHART 1

GREEN The tomato surface is completely green. The shade of green may vary from light to dark.

3

TURNING Tannish-yellow, pink or red color shows on over 10% but not more than 30% of the tomato surface.

5

LIGHT RED Pinkish-red or red color shows on over 60% but red color covers not more than 90% of the tomato surface.

2

BREAKERS There is a definite break of color from green to tannish-yellow, pink or red or 10% or less of the tomato surface.

4

PINK Pink or red color shows on over 30% but not more than 90% of the tomato surface.

6

RED Red means that more than 90% of the tomato surface, in aggregate, is red.

To order tomatoes from Lipman Family Farm, contact the AMC Tomato Department at tomato@amarano.com or 773.321.7510.

16 | Sourced | july — october 2022

Tomatoes Raised Right

NatureSweet has some of the best tasting and sweetest tomatoes on the planet because they do things the right way… They are driven by their mission to transform the lives of agricultural workers in North America and the company culture is focused on creating infinite possibilities for their employees. Because NatureSweet is dedicated to their associates, their associates take great care of their tomatoes by checking for sweetness, freshness, firmness, and color before they are shipped. They are picked with a purpose and packed with nutrients.

Twilights

Constellation

A Darker, Richer Tomato

A Tomato for Every Occasion

These dark, rich, grape tomatoes have a unique color that is the perfect balance of sweet and savory. They are hand-selected at the peak of freshness and 100% greenhouse-grown for amazing taste year-round.

This variety pack has an exciting mix of flavor and color and includes classic Cherubs, sweet yellow Comets, mini-heirloom Twilights, and orange Cheer tomatoes.

Glorys

Cherubs

Comets

Fresh Ingredient Tomatoes

Heavenly Salad Tomatoes

Out of this World Sweetness

Glorys are the most versatile variety when cooking nutritious and delicious meals. Picked at the peak of ripeness for great taste year-round, they are a very healthy source of potassium and Vitamins A and C. They have a balanced flavor, consistent taste, and amazing quality.

This bright, juicy and irresistible grape tomato brings amazing flavor to a salad. Shaped like grapes with a strong outer skin, they are the best on the go snack.

A unique blend of sugar and acid levels give the yellow Comet tomato a sweeter, less acidic, and more mild taste.

VERSATILITY | NATURE SWEET | 17

Tomato tips from NatureSweet Shopping and storage tips:

• Richly colored tomatoes often have the most flavor. Avoid tomatoes with pale or watered-down coloring.

• Check the flavor and ripeness of tomatoes by smelling the stem. Ripe, flavorful tomatoes will give off a just-picked tomato smell.

• Tomato skin should be smooth. Wrinkled skin is a sign that the fruit might be past its peak ripeness. Tomatoes should be firm, not overly soft or hard.

• Store tomatoes at room temperature until ready to use. Cooling the fruit by storing in the refrigerator affects flavor and can turn tomatoes soft and mushy.

More tips for cooking with tomatoes • Use a serrated knife to slice a tomato. Very sharp, straight edged knives can slice through a tomato just fine, but they tend to require more pressure to break the skin. This can result in bruised or squashed tomatoes.

• Avoid aluminum cookware when cooking tomatoes. The acid in the tomatoes can react chemically with the aluminum, it can turn the fruit bitter and damage pots and pans. Instead, choose non-reactive cookware and utensils when you’re preparing tomato recipes.

• Most recipes can be made with whole tomatoes with the skin on, but if you prefer no trace of tomato skin, blanching can help you quickly remove them.

Simply place tomatoes in a pot of boiling water for 20 to 30 seconds, then remove and place in a bowl of ice water. The tomato skins should slip off easily.

• Tomato sauces and other tomato-based dishes that taste too acidic can be balanced with a pinch of baking soda and a pinch of sugar. A pinch of salt may help balance the acidity and make the dish taste more tomato-y.

18 | Sourced | july — october 2022

Types of Tomatoes Roma or Plum

Plum tomatoes have a thicker flesh with less water and seeds. They are ideal for cooking and making excellent, thick tomato sauces.

Beefsteak Tomatoes Because of its size and shape, the beefsteak is the best choice for a layered caprese salad or topping sandwiches and burgers.

Grape and Cherry Tomatoes Grape tomatoes may be round or pear shaped and are smaller than cherry tomatoes. Both come in a variety of colors, have a concentrated sweet flavor, and are delicious either raw or cooked. They’re great as a salad topping or sauteed with olive oil and garlic and served over pasta. Hollow out a cherry tomato and stuff with fillings like whipped cheese, egg, or chicken salad for a bite-sized appetizer.

Tomato And Peach Gazpacho | 10 MINUTES INGREDIENTS:

INSTRUCTIONS:

• 4 NatureSweet Eclipse tomatoes,

1. Combine tomatoes, peaches, bell pepper,

quartered

cucumber, red onion, olive oil, red wine

• 3 medium peaches, pits removed

vinegar, salt, and pepper in a high speed

• 1 orange bell pepper, seeded

blender or food processor. Process until

• ½ English cucumber

mixture is smooth and no lumps remain.

• 1/4 medium red onion • 1 tbs extra virgin olive oil

2. Serve immediately or transfer gazpacho to

• 2 tsp red wine vinegar

a storage container and refrigerate to let

• ½ tsp to 1 tsp salt

flavors combine.

• ¼ tsp to ½ tsp ground black pepper • Optional garnish ideas: extra drizzle

3. To serve, top each bowl of gazpacho with

of olive oil, fresh basil leaves, scoop

a drizzle of extra virgin olive oil or any of

of ricotta, red pepper flakes, chopped

the optional garnishes.

peach, tomato, or cucumber.

VERSATILITY | SCHILLING FAMILY FARMS | 19

Left to Right Back Row: Mark Schilling, Beckett Schilling, Abby Schilling, Steve Schilling, Bae Schilling, Fred Schilling, Ben Schilling Front Row: Scarlet Schilling, Lola Schilling, Sienna Schilling

Grower Spotlight

“Schilling Family Farms is one of our newer partnerships. We’ve been sourcing local tomatoes from them since 2020. We couldn’t be happier to support a local grower like Schilling who values partnership and communication as much as we do.”

– Max Eybel, Associate Director, Tomato Department.

For more than 150 years, the Schillings and Kellers have been farming. Founded in Eau Claire, Michigan in 1864, the original Schilling family homestead and farmland is still in the family, and still being actively farmed.

In 2018, the 6th generation of Schilling farmers, including Ben and Mark, and their wives, Bae and Abby, took over operations and formed Schilling Family Farms, LLC.

Why We Love What We Do

“We love what we do because every day creates different challenges that require all kinds of input. From business savvy to engineering innovation.... to persistence and determination. Most importantly, we hold a very strong, sometimes blind, faith that hard work will bring good luck.

As farmers and local business people, we interact with all kinds, continuously learning and sharing knowledge.

As individuals, we are incredibly fortunate to work with family members whom we love, respect and still want to share a drink with at the end of the day, despite what differences might have arisen doing business. Not many families are so lucky.

And, of course, we get to dig in the dirt, and create something real that brings joy.”

-Bae Schilling

Schilling Family Farms currently offers tart cherries, peaches, apples and tomatoes.

To order local Michigan tomatoes, contact the AMC Tomato Department at tomato@amarano.com or 773.321.7510.

20 | Sourced | july — october 2022

Specialty Tomatoes Black Cherry

Deep burgundy and firm, they have a low acidity with a smoky and sweet flavor.

Delicious when roasted with other vegetables.

Green

Zebra This mo dern heir variety is lo small, sw om eet and tangy, b es Try in sa t eaten raw. lsas or s alads. ri Campa ocktail

s ybrid c This h known for it t s i o b u tomato eetness. A , all e sw intens e of a golf b ces z i u the s l for sa a e d i e r they a d salsas. an

Cherokee P

urple Very sweet, hig h brix with a ri ch, smoky flavor.

Best enjoyed fr esh on a sandwich or burger. They also work well with short cook tim es . Try as a pizza topp ing or chopped and sautéed lightly with pasta.

Interested in more? See our Heirloom Tomato Ideas and Inspiration article in Sourced Volume 3.

Scan here

KNOWLEDGE | SPECIALTY TOMATOES | 21

There are more than 10,000 different varieties of tomatoes. Here are some of our favorites.

atoes Oxheart Tom they are

haped, Unusually s atoes, efsteak tom e b to r a il im s e in ersatile. Larg and just as v to p u n grow to size (they ca . !) per tomato two pounds

Striped Tomatoes

Very meaty with an excellent sweet flavor.

Low to medium acidity. Eat fresh or use for juicing.

atoes White Tom d juicy , sweet, an

Mild notes. Low with citrus g, od for slicin acidity. Go dwiches or add to san salads.

Yellow Teardrop Tomatoes

Mild flavor. Eat fresh in salads and sandwiches or use in making preserves.

toes Pink Toma bred to be atoes are

These tom f the most ed). One o r t o (n k in p es with a red tomato tness. o v a fl ly e s inten swee of acid and good blend nning and stewing. ca Perfect for

To order specialty tomatoes, contact the AMC Tomato Department at tomato@amarano.com or 773.321.7510.

22 | Sourced | july — october 2022

Celebrating

Three Generations

of AMC Family

The Anthony Marano Company is very fortunate to have many employees who have been with us for more than 30 years. We understand how unusual this kind of loyalty is today, and we deeply appreciate our dedicated employees.

Here we celebrate these AMC Family members who have worked with all three generations of our company’s leadership.

Developments through the Generations Throughout the years, AMC has been blessed to have seen substantial growth. Most of these employees started with the company when we were much smaller, under twenty employees. Today, we’re happy to have more than 1,000 AMC Family members!

Our technology has advanced significantly throughout the years. “The best thing we

Founder Anthony Marano 1947-1987

did at AMC was put in computers,” shared Joey Halters. “I remember having to take all the orders by hand. The handwriting of some of the sales people was worse than a doctor’s prescription. Luckily, I knew what the customers bought so I didn’t mess up that much.” Juan Sanchez remembers, “We knew everything about tomatoes, the sizing, colors, weights. We have machines now that have been programmed with all

Anton T. Marano 1988 - Retired 2016

of our knowledge and can sort based on customer needs.” Eugenia says, “For me it is incredible to see all that has been built and how the company has grown.”

“Anton T. used to bring Anton J. and Damon to work with him when they were kids,” recalls Pepe, “they helped me make boxes and I would help them pack tomatoes”.

“They used to work on the lines with us,” Said Eugenia. “It’s great to see them running the company, and now their kids are here, working alongside us!” “

Anton J. and Damon Marano 2016-present

KNOWLEDGE |CELEBR ATING THREE GENER ATIONS OF AMC FAMILY | 23

Favorite Memories When asked to share their favorite memories, many fondly recalled Josephine Marano.

“She, and her daughters, used to drive the forklifts and work on the lines with everyone else,” shared Carlos, “she was a very humble person.”

“When Anton J. and Damon were young, Josephine used to toss tomatoes at them to catch,” remembers Ignacia. “Once they were playing around and started throwing tomatoes all over.”

Upon his retirement, Salvador Vaca shared that his fondest memory was of Josephine’s delicious cooking. (Anthony, Josephine, and Anton Sr. often cooked meals for employees.)

“After a long day at work, Anthony and Josephine would take the whole team out to eat. He made

Left to Right Back Row: Carlos Zuniga, Pallet Coordinator

sure we had food, and sometimes would take us to the track afterwards,” said Joey.J

AMC Family Member since 1987

Joey Halters, Senior Produce Board Director AMC Family Member since 1978

Pepe Ovalle, Zone Captain AMC Family Member since 1987

Ignacia Beltran, Repacker AMC Family Member since 1987

Front Row: Salvador Vaca, Retired AMC Family Member since 1981

Tony Tapia, Tomato Coordinator AMC Family Member since 1985

Eugenia Rodriguez, Tomato Repacker AMC Family Member since 1985

Juan Sanchez, Tomato Repacker AMC Family Member since 1984

Josephine Marano Circa 1960’s

24 | Sourced | july — october 2022

Lessons Learned “The Marano Family arrived at work before anyone else, and they were always the last to leave. They taught us the value of hard work,” recalls Carlos. “I have learned to be responsible and I’m very proud to work at the Anthony Marano Company.”

“Now that I am a Team Captain, I’ve learned to work with people. I’ve learned to listen to their needs, I help them when I can, and understand that we are all different,” shared Pepe.

Joey Halters says, “Living the ’Marano Way’ means to Anton T. in the AMC Kitchen 2009

work hard, do the right thing, take ownership in your work, look out for others, and lead by example.”

Taking Care of Our Family The AMC Company Purpose reads: We sell produce to provide our employees and their families with better life opportunities. This is the guiding principle that Anthony Marano followed when he founded our company, and it is what we believe in strongly to this day. “This company has always taken care of me, thanks to this job, I was able to buy my first home,” said Ignacia. “My life has improved since I started working here,” said Pepe, “I’ve been able to buy a home and provide for my family.”

Three Generations of Marano’s - 1985

Left to right: Geralyn, Anton J, Beverly, Cynthia, Anthony, Jody, Damon, Cianne, and Anton T.

KNOWLEDGE | HOW TO HOLD OTHERS ACCOUNTABLE | 25

HOW TO

HOLD OTHERS ACCOUNTABLE WITHOUT THEM KNOWING IT

by Rick Van Arnam

Before I joined the Anthony Marano Company, I consulted Here’s a funn fun ny stor story. full time with Patrick Lencioni’s firm, The Table Group. Based in Chicago, I took a phone call late one summer day from someone at AMC asking if I would do an accountability workshop. You see, as it was shared with me, folks at the company were struggling to hold others accountable. If you have spent any time with Anton or Damon, or have visited the building, you might not be surprised – accountability is a word we embrace and holding others accountable is a required behavior whether a person is in a formal leadership role or an individual member of a team.

To be honest, in over twenty years of consulting, the word “accountability” tends to be viewed negatively. It is something that the boss, leader, or supervisor is supposed to do. It can be characterized as a behavior of a micromanager or the part of the job that is less joyful and more directive. Because of this, it is also avoided.

Done well, I believe, people don’t even know that they are being held accountable. They follow through on their promises and responsibilities while demonstrating more commitment to their work, team, and organization. Compared to compliance, where people simply do what they are told by their boss, commitment stemming from accountability done well is a game-changer.

But how is this done? Of all the science-like questions I’ve been asked that require an artlike answer, it is this: “Rick, how do I hold my people accountable?”

So I thought I’d share a few things that have worked for me in my career from both a consultant and a leader point-ofview across the Army, business, and volunteer non-profit roles.

RICK VAN ARNAM

AMC Vice President of Leadership, Team Development and Strategy

26 | Sourced | july — october 2022

Battlefield Circulation

AKA Management by Walking Around (MBWA) One of the greatest lessons learned in my thirty years of service in the Army is the lesson of battlefield circulation. From October – December 1986 I was stationed on the Demilitarized Zone (DMZ) in Korea.

It was there that I met Major Watson, who was the Battalion Operations Officer. I worked for him, and the best part of that work was riding with him in his jeep.

He had a classic Willy’s jeep tricked out with cool radios and long antennas. The Army was replacing these jeeps (like the ones straight out of the movie M*A*S*H) with HUMVEEs and I’m sure he held on to that old jeep as long as possible.

David Packard and Bill Hewlett founded HewlettPackard in a garage in Palo Alto, California back in 1939. They had a habit of walking around the company providing guidance, help, and direction – a habit that was coined, “Management by Walking Around.” In essence, it was battlefield circulation for the business world.

I’ve made a habit of doing this, starting with the first guard post I commanded back on that DMZ in Korea in December of 1986. Borrowing largely from Major Watson’s playbook, I walked the perimeter of Guard Post Ouellette every two hours at night for twentyAnyway, most days went like this. Major eight nights. Ouellette overlooked Watson would attend the morning update Panmunjom, smack dab in the middle of brief, debrief his staff on the day’s work, the DMZ, and a hand grenade’s toss from “We drove and then grab me, his driver, and we’d North Korea. It provided me nightly around the conduct battlefield circulation. What practice to master the art of getting battalion’s was battlefield circulation? Simply put, to know my troops while ensuring our sector checking we drove around the battalion’s sector work stayed on track. I also learned, on our day’s checking on our day’s operations. We’d during those nightly walks, that a great operations” visit the Guard Posts, the Quick Reaction place to ensure promises and Force (QRF), and the firing ranges. commitments are on track is Wherever he went, he did the same thing (see Be a another person’s office or space.

Chief Reminder Officer). Good with people, he would check in with the leader in charge, ask how things If you are only holding people were going, and slip in reminders regarding the accountable in your office, you risk upcoming missions, ensuring deadlines and priorities gaining only their compliance, of work were on track, and offering advice. Battlefield not their commitment. Get out. circulation not only established relationships, but Meet people on their turf. Use also ensured all current operations ran smoothly and those brief interactions to future operations were on track. connect, remind, encourage, and offer help – those actions will be rewarded with higher levels of commitment.

1LT RICK VAN ARNAM Checking every day operations at AMC

November 1986 Guard Post Ouellette DMZ, S. Korea

KNOWLEDGE | HOW TO HOLD OTHERS ACCOUNTABLE | 27

Be A Chief Reminder Officer This is not a term I created, nor a title you’ll likely find on a leadership team. But it is a role every leader needs to master. What is usually referred to by this phrase is that a leader must constantly remind the organization, leaders, and teams about why the company exists, what is most important right now, where the company is heading, and how things are going. People also want to know why their work is important and how it fits into the bigger picture. It’s a leader’s job to remind them – again and again.

Leaders who are good Chief Reminder Officers (CRO’s) also help others follow-through on their promises and commitments. Doing the job of a CRO well, so that others don’t even know they are being held accountable, takes good people skills. By asking curious questions, if things are on track, if help is needed, and providing encouragement or thanking people for their work, a CRO is also reminding without telling – a subtle way to hold others accountable.

HELP

OTHERS

ASK

QUESTIONS

PROVIDE

ENCOURAGEMENT

Use Meetings to Your Advantage Battlefield circulation at its best is unscheduled. Meeting cadence at its best is scheduled. When done well, every meeting has a unique purpose; use this to your advantage to drive accountability across individuals and teams.

The Daily Check-In Meeting offers everyone, especially the leader, a quick opportunity to hear what folks are working on for that day. Be aware of the work that should be getting done and upcoming deadlines – if you don’t hear folks working on the right stuff in advance of a deadline, ask the question that should be percolating in your head. Done daily, it provides the leader a sense of not only what people are working on, but if they are working on the right things.

World-class accountability is best on display in The Weekly Team Meeting. These meetings should include a quick scoreboard review using simple statuses (we use Red/Yellow/Green at AMC). It is the team’s responsibility, not just the leader’s, to weigh in on the statuses. It’s where peer-to-peer accountability happens best and is the best opportunity to catch something early.

Lastly, most leaders have some cadence of One-on-One Meetings. I’m not proposing that every leader meet weekly with every team member – in fact, I often argue against doing that, rather advising leaders to tailor the frequency of their one-on-one meetings based on the individual – the person’s performance, need, and potential.

While good one-on-one meetings, in my opinion, should focus on a person’s longerterm development, those meetings do represent just one more chance to check on one’s promises and commitments. Good leaders will offer help and encouragement, while being curious as needed.

The Daily Check-in

The Weekly Team Meeting

One-on-One Meetings

at AMC

28 | Sourced | july — october 2022

Getting to the “Left of the Boom” This is a phrase I learned in Afghanistan. It dealt with Improvised Explosive Devices (IED’s) and simply referred to stopping an IED before it happened – preventing an explosion before the date/time.

We don’t hear booms at the Anthony Marano Company, so to speak, but we are passionate about produce and getting results. So, when expectations are missed or we fall short on our promises and commitments, voices may get animated. The best way to avoid these conversations is to stay to the left of deadlines or at-risk goals by making decisions to get things back on track.

The best way to stay to the left of deadlines or at-risk goals is to approach accountability not as a task done to others, but a process and result of practicing good leader habits over time. When you manage by walking around (or circulate your workspace often), use meetings to your advantage, and master being a Chief Reminder Officer, I believe commitments will be delivered as promised – well done and on time.

The Rest of The Story Remember the call I received about the accountability workshop? I turned it down.

Instead, I explained that the work to build a healthy organization was done holistically and took commitment and time. A lack of accountability was only a symptom of a larger problem. I politely declined the work and sent three copies of Patrick Lencioni’s book, The Advantage, to the Anthony Marano Company. I suggested that the owners read the book, and if they had questions, call me back. I’ve done that a dozen times or more in the past when asked to conduct a workshop or provide some training. Usually, no one calls back.

Three months later, the Anthony Marano Company called me back. Anton had read the book and was interested in meeting. That began a process to

grow something special and kicked off with a two-day offsite meeting at the East Bank Club in downtown Chicago. Starting with the Executive Team, the third generation worked holistically across the four disciplines of a healthy organization to build on what the first two generations had provided. Embedded in our work to build healthy teams, is a mindset approach to accountability – in a peer-topeer fashion. This is the hardest behavior for a team to tackle and, when done well, is perhaps the greatest indicator of trust. It’s been a journey, not a workshop, and, unlike a workshop, the journey never really ends.

And neither do the rewards.

Let Us Help Make Your

Job Easier!

• Check Order Status • See Your Invoices

• Look through Order History • Track Your Delivery • Get Credit Status

and much more!

Download the AMC App

30 | Sourced | july — october 2022

sepciaal tyarm LOCAL

LOCAL MICHIGAN APPLES

JUL

AUG

SEP

OCT

LOCAL MICHIGAN APPLES

BRAEBURN

IDA RED

CORTLAND

JONAGOLD

EMPIRE

JONAMAC

FUJI

JONATHAN

GALA

MCINTOSH

GINGER GOLD

PAULA RED

GOLDEN DELICIOUS

RED DELICIOUS

HONEYCRISP

ROME

MIDWEST FRUITS & VEGETBLES

JUL

AUG

SEP

OCT

MIDWEST FRUITS & VEGETBLES

BLACK RADISH - IL

YELLOW ONION -WI, MI

GREEN BEANS - IL, WI, MI

PARSNIPS - MI

RED BEETS - MI

PEACHES - MI

BLUEBERRIES - MI GREEN CABBAGE - IL, WI CELERY - MI CELERY ROOT - IL CILANTRO - IL, OH, MI CORN - IL, IN, WI

GREEN PEPPERS - MI JALAPENO PEPPERS -IL, MI PICKLES - MI PLUMS - MI POTATOES (RED, RUSSET, GOLDEN) - WI PUMPKINS - IL, WI, MI

CUCUMBERS - IL, MI DILL - IL EGGPLANT - IL CONCORD GRAPES - MI HORSERADISH - IL GREEN LEAF LETTUCE - MI RED LEAF LETTUCE - MI ROMAINE LETTUCE - MI

FAIRY TALE PUMPKINS- WI RHUBARB - MN HARD SQUASH - MI YELLOW SQUASH IL, MI

CHERRY TOMATOES IL, IN, MI

GRAPE TOMATOES IL, IN, MI

ROMA TOMATOES IL, IN, MI

MINT - IL

WATERMELON - IN, MI

RED ONION - WI, MI

ZUCCHINI - IL, MI

JUL

JUL

AUG

AUG

SEP

SEP

OCT

OCT

KNOWLEDGE | SEASONAL CHART | 31

SPECIALTY SPECIALTY PRODUCE FRUIT VELVET APRICOTS APRIUMS CHERIMOYA TIGER FIGS HALLOWEEN ORNAMENTALS ORANGE FLESH HONEYDEW

JUL

ORGANIC AUG

SEP

OCT

LOCAL ORGANIC

JUL

AUG

SEP

OCT

SEP

OCT

BUNCH BEETS WI

GREEN CABBAGE IN, WI, OH, IA, MI

RED CABBAGE IN, WI, OH, IA, MI

CHARDS IN, WI, OH, IA, MI

KUMQUATS LYCHEES

COLLARDS WI

STEM& LEAF MANDARIN COGNAC MANGOS CASABA MELON CANARY MELON CRENSHAW MELON GALIA MELON HAMI MELON

GREEN KALE IN, WI, OH, IA, MI

BLACK KALE IN, WI, OH, IA, MI

GREEN PEPPERS IN, MI, OH

SQUASH WI, OH, IA, IN

LEMON DROP MELON SANTA CLAUS MELON

YELLOW SQUASH IN, WI, OH, IA, MI

TUSCAN MELON ORO BLANCO PASSION FRUIT PLUMCOTS POMELLO RAMBUTANS

CHERRY TOMATOES MI, OH

GRAPE TOMATOES MI, OH

ZUCCHINI IN, WI, OH, IA, MI

STARFRUIT

VEGETABLES SICILIAN EGGPLANT BULK NUTS

SPECIALTY ORGANIC DELICATA SQUASH - WI, MI

GYPSY PEPPERS MELROSE PEPPERS PUMPKINS

RED KURI SQUASH - WI, MI

JUL

AUG

32 | Sourced | july — october 2022

Summer Celebrations JULY 4th - Independence Day 10th - National Pina Colada Day 11th - National Ranier Cherries Day 13th - National French Fry Day 16th - National Cherry Day 24th - Parents’ Day National Blueberry Month National Culinary Arts Month National Grilling Month National Watermelon Month

AUGUST 3th - National Watermelon Day 8th - National Zucchini Day 19th - Potato Day 21th - Senior Citizens Day 22th - National Eat a Peach Day 24th - National Peach Pie Day 25th - National Banana Split Day 29th - National Lemon Juice Day 31th - Eat Outside Day National Peach Month

KNOWLEDGE | SEASONAL CELE BR ATIONS | 33

Fall Celebrations

SEPTEMBER 5th - Labor Day 7th - National Acorn Squash Day 9th - National “I Love Food” Day 16th - National Guacamole Day 17th - International Eat An Apple Day 25th - National Food Service Workers Day 26th - Rosh Hashanah National Papaya Month National Hispanic Heritage Month National Potato Month National Mushroom Month

OCTOBER 1st - World Vegetarian Day 4th - National Taco Day 5th - Yom Kippur 10th - Columbus Day 10th - Pumpkin Pie Day 15th - Sweetest Day 15th - National Mushroom Day 17th - Boss’ Day 20th - International Chef’s Day 26th - National Pumpkin Day 27th - National Potato Day 31st - Halloween National Pumpkin Spice Month National Apple Month National Pickled Peppers Month National Dessert Month

34 | Sourced | july — october 2022

Produce

Breeding Methods Made Simple!

To create ideal taste, color, and sizing, different breeding methods are often used to develop new and improved produce varieties.

Selective Breeding/ Artificial Selection First discussed by Charles Darwin in his

Championship show dogs are the product of

1859 book, On the Origin of Species, selective

selective breeding. Dogs with the best traits

breeding of both plants and animals has

of a particular breed are selected to mate and

been practiced since early prehistory. It is

create “top-of-the-line” animals. The popular

a scientific process in which organisms are

goldendoodle is another example of selective

bred to develop specific characteristics.

breeding within a species, the friendliness

Only plants with the desired traits (genes)

of the golden retriever is matched with

are selected to breed the next generation.

the anti-allergic properties of the poodle.

Selective breeding usually occurs with plants or animals of the same species.

Broccoli, cauliflower, and cabbage were all created by selective breeding of the wild mustard plant. The modern common tomato was produced by years of breeding for longer shelf life and firmness, so as not to be bruised so easily during travel.

Hybrid

KNOWLEDGE | BREEDING METHODS | 35

These vegetables are created when two unique species of a plant are cross-pollinated to create new plants with specific, desired characteristics. When plants are bred through hybridization, pollination is controlled stringently so results can be predicted. Hybrids typically produce a crop that is uniform in appearance and growth.

Back to animals… A mule is a hybrid created by the breeding of a male donkey and female horse. Because of its parents being two different species, the mule itself is infertile and cannot breed.

Some common produce hybrids are grapefruit (pomelo + sweet orange), plumcot (plum + apricot), pluot (plum + apricot), pineberries (wild South American strawberry + North American strawberry), and baby broccoli (broccoli + kai-lan).

Heirloom

A true heirloom plant comes from seeds that are passed down, plant to plant, through many generations. They are open pollinated (which means they are pollinated through nature, not by human intervention) and are well known for a natural resistance to pests and disease and their alarmingly wonderful flavors. The beauty of heirlooms may be found in their unpredictability. Each harvest can be completely different from the one before and fruit, even on the same plant, can differ wildly.

You may see several different descriptions of “heirlooms” on labels and in stores.

•

Commercial Heirlooms are open pollinated varieties introduced before 1940 or fruit and vegetable varieties that are more than 50 years old.

•

Family Heirlooms are exactly that, seeds that are passed down generation to generation within a farm family.

•

Mystery Heirlooms are natural products of the cross pollination of two different heirloom varieties.

36 | Sourced | july — october 2022

TOP SEASONAL PICKS

EGGPLANT

Early European varieties of the eggplant were much smaller, rounder, and either yellow or white in color. They looked like goose or chicken eggs, hence the name! Read more about eggplant varieties on page 38..

July - October

DRAGON FRUIT

This exotic is available in white (pink skin, white flesh), pink (pink skin, dark pink flesh), and yellow (yellow skin, white flesh).

Each variety is slightly different in taste, with yellow being the sweetest.

FIGS

A fig isn’t a fruit, berry, or vegetable.

It’s actually an inverted flower. And each species of fig tree is pollinated by its own distinct species of fig wasp.

PEACHES AND NECTARINES

HEARTY GREENS

Also known as bitter greens, this category includes arugula, collards, dandelion, endive, kale, and mustard.

Super healthy, they pair well with spicy and sweet flavors that balance their strong flavors.

Although similar in flavor, the nectarine is smaller with smooth skin. Peaches have thicker, fuzzy skin and softer flesh.

KNOWLEDGE | TOP SEASONAL | 37

PEAS

Not actually a vegetable, but still delicious! A pea is a legume and belongs to the same family as lentils, chickpeas, beans, and peanuts.

PLUMS

Believe it or not, the plum is the second most cultivated fruit in the world (number one is the watermelon) and is grown on every continent except Antarctica.

SPECIALTY TOMATOES

There are more than 10,000 different varieties of tomatoes around the world! Read more about some of our favorite specialty tomato varieties on page 20.

PUMPKIN AND HARD SQUASHES

The world record for the largest pumpkin goes to Mathias Willemijns of Belgium who grew a gourd that weighed in at 2,624.6 pounds. That’s the size of a small car!

RUTABAGA

Before the jack-o-lantern, there was the rutabaga… Seriously, before carving pumpkins became popular, rutabagas and turnips were hollowed out and filled with glowing coals to scare away evil spirits.

38 | Sourced | july — october 2022

THE EXQUISITE

EGGPLANT For some of our favorite eggplant recipes:

KNOWLEDGE |THE EXQUISITE EGGPL ANT | 39

CHINESE

Long and slender. Less seeds means this variety is less bitter. Delicate flavor. Great fried or on the grill.

THAI

Very small, and very green. Crunchy and slightly bitter, these are good when eaten raw (great with a spicy dip). No need to peel the skin, it will soften if cooked.

GLOBE

These are the largest, most common eggplants. Slightly less flavorful than other varieties with a tougher and more mealy texture. Because of its size and meatiness they work well on the grill or cut into chunks for ratatouille or caponata.

GRAFFITI

Beautiful coloring with white stripes, a smaller, more traditional eggplant shape. Sweet and fruity flavor. The skin is edible and the flesh becomes more tender and smooth when cooked.

INDIAN

These itty bitty babies are perfectly bite sized. Sweet and tender, with edible skin. Great for frying and braising.

WHITE

Skin is tough, so peel before cooking. Less bitter, less dense, creamy. Use on the stove top in recipes that call for stir frying, braising, sautéing, pan frying, or deep frying.

FAIRY TALE

This “mini” variety is similar in color to the graffiti variety, but much more slender. It is sweeter and less bitter than the Italian or Globe varieties.

Great baked with garlic and rosemary.

SICILIAN

Big and round, about the size of a grapefruit. Light purple in color, delicate and creamy.

ITALIAN

Similar in color and shape to their American cousins, this fruit is significantly smaller. Delicate and sweet, they work well for stuffing, baking, roasting, and broiling.

TO SALT OR NOT TO SALT…..

To remove extra moisture and reduce bitterness, salt and drain eggplant for 40 minutes to one hour before cooking. Many of today’s varieties are bred to be milder and less bitter, so salting can often be skipped.

40 | Sourced | july — october 2022

&

The best drinks call for the best produce…

In partnership with GT Prime Steakhouse, these amazing cocktails were custom crafted

by Mixologist Seth Lilly, just for AMC.

CAESARTINI 1 3/4 oz gin 1/2 oz Salers or Cocchi Americano 1/3 oz rutabaga juice 1/4 oz lemon juice 1/4 yellow tomato 1 tsp peppercorns Grate one rutabaga and squeeze through a cheesecloth. Add all ingredients to shaker tin and muddle tomato and peppercorns with a muddler. Shake hard with ice for ten seconds and double-strain into martini glass. Garnish with split pea and tomato slice on a pick.

To order produce for food service (including these awesome drinks), contact Tom Funk at TomF@amarano.com or 773.321.7652

KNOWLEDGE | AMC MIXOLOGY @ GT PRIME STEAKHOUSE | 41

SILK FLOWERS 2 oz cognac 1 oz lemon juice 3/4 oz lavender syrup 2 figs 1/4 nectarine Make a simple syrup by heating 1/4 cup sugar 1/4 cup water. Add two tablespoons dried lavender and allow to infuse overnight. Add all ingredients to the shaker tin and muddle fruit. Shake with ice for eight seconds and doublestrain into your fanciest coupe. Garnish with a lemon twist.

PLUM FORGOT 2 oz mezcal 3/4 oz lemon juice 1/2 oz Chambord 1/2 oz honey and star anise syrup 2 dashes Angostura bitters 1/2 plum Heat 1/2 cup water with 1/4 honey and stir. Add four star anise pods and allow to infuse overnight. Add all ingredients to shaker tin and muddle the plum.

Shake for eight seconds with ice and serve on the rocks with a lemon wedge.

GT Prime Steakhouse is an innovative shareable steak concept restaurant located in Chicago’s River North neighborhood. It was opened in 2016 by Guiseppe Tentori, an award winning (including multiple Michelin star recipient) Chicago based, executive chef. GT Prime emphasizes sourcing food from local suppliers and using local, seasonal ingredients.

Seth Lilley has tended bar in the Logan Square neighborhood of Chicago for nearly five years. He cut his teeth at numerous Logan staples, such as Parson’s and Lonesome Rose, and has worked behind well-known bars like The Royal Palms Shuffleboard Club and GT Prime.

42 | Sourced | july — october 2022

DID YOU

know?

WHAT IS A

DRY FARMED

TOMATO? Not all Tomatoes are the same

The Organic Dry Farmed Technique Dry farming is a farming method where all irrigation is cut off once plants have become established. Because of the torrential rains in the winter, and the bone-dry summers, the California climate naturally allows for this method.

The lack of water stresses the plant and forces its roots deep into the soil, often more than 5 feet, to seek out water. The plants subsequently absorb water and nutrients slower than conventionally grown tomatoes, leading to a smaller, more richly flavored fruit.

(Dry farmed tomatoes are always grown organically.)

The dry farmed tomato has a dense flavor without the excess juice that results from more frequent irrigation.

Dry Farmed Tomato Preparations Use dry farmed tomatoes in any recipe that features tomatoes as the main ingredient including: •

raw tomato salads

•

salsa

•

jam

•

oven roasted with garlic and balsamic

•

sauces

•

drizzle with olive oil and sea salt

These delicious treats are only available for a very limited time, mid-July to August.

Pre-orders are required. For more information, or to place an order, contact the AMC Organic Department at organics@amarano.com or 773.321.7580.

KNOWLEDGE | CHEF FRED’S CORNER | 43

Chef

Freds’

CORNER

GRIDDLED CRIMSON SANDWICH Ingredients (makes two sandwiches) • 2 large Crimson tomatoes from Lipman Family Farms, sliced thick (about ½ inch) • 4 thick slices ciabatta bread • 1 cup arugula • ½ cup shaved manchego cheese • 1 dozen sliced pimento stuffed olives • ¼ cup red onion, thin julienne slices • 1 stalk celery, small dices • 1 tsp chopped fresh oregano • Juice of 1 lemon • 1 tbs plus 2 tsp extra virgin olive oil • 1 clove garlic • Salt and pepper to taste

Directions 1. Heat 2 tsp olive oil in a pan.

2. When hot, add tomato slices with a little salt and pepper.

3. Sautee until slightly caramelized.

4. Remove from pan.

5. Toast bread in same pan.

6. Remove bread when toasted and rub garlic clove into toasted bread.

7. Combine all other ingredients in a bowl.

8. Assemble sandwich.

44 | Sourced | july — october 2022

FRESH DRAGON FRUIT SALSA Ingredients • 3 dragon fruit, peeled and diced • 3 scallions, slivered • 3 serrano peppers, minced (remove seeds to decrease heat level) • 1 cup cherry tomatoes, quartered • 1 cup fresh corn • Juice of 2 limes • 1 tbs honey • ¼ cup chopped cilantro • Salt to taste

Directions 1. Combine lime juice and honey.

2. Combine all other ingredients and toss with lime/honey mixture.

3. Salt and pepper to taste.

4. Serve as an amazing compliment to shrimp tacos.

FIG AND RUBY PORT JAM Ingredients • 2 lbs fresh black mission figs, quartered • 1 cup ruby port • 1 cup sugar • 1 lemon, zest and juice • ¼ tsp cinnamon • ¼ tsp nutmeg

Directions 1. Place all ingredients in a non-reactive pot (stainless steel).

2. Bring to a boil and reduce to a simmer, stirring frequently (break up fruit as it cooks down).

3. Simmer until thickened, about 20-30 minutes.

4. Cool and serve. For smoother jam, puree before cooling.

KNOWLEDGE | CHEF FRED’S CORNER | 45

BOURBON PUMPKIN SOUP Ingredients • One 4-5 lb pie pumpkin, halved and scooped (remove the seeds) • 1 lb butter, melted • 1 cup bourbon

½ tsp cinnamon • ¼ tsp nutmeg • ¼ tsp ground clove • ¼ tsp ground allspice •

• 1 large yellow onion, diced • 1 large carrot, peeled and diced • 6 stalks celery, diced • 4 granny smith apples, cored and chopped • 1 granny smith apple for garnish • 1 pint heavy cream • Crème fraiche and maple syrup (for garnish) • Salt and pepper to taste

Directions 1.

Preheat oven to 400°.

2.

Combine butter, bourbon and spices.

3.

In a large roasting pan, place pumpkin halves, cut side up.

4.

Pour butter mixture into cavities.

5.

Roast until tender.

6.

Cool, then peel skin, save butter mixture.

7.

In a stock pot, sweat celery, onion, carrot,

SPICED PLUM DAIQUIRI Ingredients

and apple in either butter or oil.

• 1 ripe plum, stoned and peeled

8.

Add pumpkin and butter mixture.

• 2 oz light rum

9.

Add water to cover. (For a bit stronger

• ½ oz Pimm’s

flavor, use vegetable or chicken stock).

• ½ oz fresh lime juice

10. Bring to a boil, turn heat down to simmer.

• ½ oz simple syrup

11. Add heavy cream.

• Ice

12. Cook until vegetables are tender.

Directions

13. Puree.

14. Adjust seasoning with salt and pepper, if needed.

15. Serve with julienned apple, crème fraiche, and maple syrup drizzle.

1. Muddle plum in a shaker.

2. Add other ingredients and ice.

3. Shake until combined and chilled.

4. Serve in martini glass, garnish with lime or plum wedge.

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Biagio Lattuca

Rigoberto Pineda

Driver

Produce Board Loader

Berry Cooler Captain

amc

since

2002 Serafin Velazquez Night Receiving

MIA MARANO Editor Writer Research

mily me fa

since

2002 Angelica Rodriguez

Commodity and Sales Professional Potato Department

mily me fa

r be m

since

2002 Juan Vargas

mily me fa

r be m

mily me fa

r be m

amc

Repacker

2002

amc

Ignacia Beltran

amc

amc

amc

2002

1987

mily me fa

since

r be m

mily me fa

since

r be m

since

r be m

mily me fa

r be m

amc

to these AMC family members who are celebrating work anniversaries this year! Thank you for all your work and dedication.

since

2002 Everardo Zetina

Berry Cooler Captain

PETER PECOULAS

Design Layout Photography

Visual Artist

Meet the

sourced

team

M. GABRIELA BERRIOS

Design Layout

Photography

Research

LISA E. DEVRIES

Editor-in-Chief CONTENT WRITER Research

Contact us at marketing@amarano.com

First Tomato Tube Line Originally made to package bakery items, minor modifications allowed the machine to pack and wrap 4-count Pretty Brand round tomatoes.

110 packages were packed every minute.

Purchased by Anthony Marano in 1947 for $5000 this is the First Tomato Tube Line used at the Anthony Marano Company.

The machine was in operation from 1947 through 2005.