Produce Guide

PRODUCE GUIDE 2018 PeakÂŽ Arcadian Harvest Ruby Lettuce Blend See page 10.

Peak means premium produce.

CONSISTENT, TOP QUALITY Only the most consistent, top quality fruits and vegetables are selected for inclusion in this exclusive brand. We set the highest standards for growers and packers to ensure Peak Fresh Produce® performs every time and is far above foodservice industry standards.

• Product specs exceed USDA #1 Lettuce weights. 22 lbs (Green Leaf), 32 lbs (romaine), 42 lbs (Iceberg) • No dirt, dust, or mud allowed.

• Dry jumbo onions are 70% greater than 3 ½ diameter with no mold or decay allowed.

• A range of washed tomato sizes, color & consistency, many of which exceed #1 grade.

• Potatoes are uniform in size with consistent weights.

WE KNOW PRODUCE • We buy more than 30MM cases of produce per year • Experienced produce professionals at each location and at the corporate level select the best products and help you choose the right options for your restaurant.

• As result of our knowledge and dependability, many restaurants chains and other operations use us as their sole produce supplier.

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Produce Guide 2018

Quality Produce. Guaranteed.

THE COUNTRY’S BEST GROWERS AND SHIPPERS

FRESHNESS & SHELF-LIFE

• Our growers ensure food safe conditions alongside the best yields and quality.

• From time of harvest to shipping is no more than 1 day.

Products ship directly from the grower to NorthCenter.

• We require state-of-the-art packing facilities and the ability to supply in tight market conditions

• Trucks are carefully monitored while in transit.

• These growers develop and implement the best varieties, packs, processes, and growing locations providing year round supply across all branded products.

PRODUCT INSPECTION

• Frequent deliveries from growing areas year-round

• Quick turn-around from our docks to your door!

PRODUCE GUARANTEE Peak Fresh Produce® is always guaranteed — if you ever have an issue, simply contact your sales representative and we’ll find the right solution.

• Our products are inspected upon packing in order to ensure our specs are met before they leave the field.

• Independent 3rd parties inspect Peak Fresh Produce® at our shipper’s coolers, providing double protection.

• Quality assurance teams inspect again at each receiving at NorthCenter.

FOOD SAFETY Performance Foodservice provides a long list of food safety requirements that help reduce the likelihood of an issue, including: • Good Agricultural Practices (GAPS) • Trace Back: All Peak Fresh Produce® products can be easily and quickly traced back their field of origin.

• 3rd Party Audits, and Performance Foodservice QA audits are conducted annually, ensuring our branded suppliers are adhering to our strict standards.

Produce Guide 2018

3

PRODUCE TEMPERATURE GUIDE

SAVE MONEY BY REDUCING SPOILAGE. Properly store your produce to extend the shelf life and quality of your fruits and vegetables.

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Produce Guide 2018

Contents Apio French Beans

47

Peak Garlic 56

Apio Kale Vegetable Blend

49

Peak Green Beans 44

Apio Snow Peas

46

Peak Herbs 70

Apio Sunshine Blend

48

Peak Iceless Asian Cut Broccoli

Backyard Farms Tomatoes

33

Peak Lettuce 6

50

Beetology Beets 55

Peak Lettuce - Arcadian Harvest Blend

8

Fresh Cut Ready-to-Serve Produce 42

Peak Lettuce - Arcadian Harvest Ruby Blend 10

Fresh Origins Microgreens

79

Peak Lettuce - Better Burger Leaf

12

Green Thumb Farms Potatoes

32

Peak Lettuce - Cut Romaine

16

Kingston Frying Potato

28

Peak Lettuce - Romaine

24

Lipman Veggie Noodles

54

Peak Lettuce - Washed & Trimmed

20

Locally Grown Produce Suppliers

30

Peak Lettuce - Whole Leaf

22

Mann's Broccoli 52

Peak Mushrooms 68

Mann's Red Roma Lettuce Blend

19

Peak Onions 36

Mann's Roma Lettuce Blend

18

Peak Onions - Cut & Peeled

40

Mann's RomaCrunch Lettuce

14

Peak Onions - Green

38

Organic Produce

78

Peak Peppers 60

Peak Cauliflower 58

Peak Potatoes - Cut

31

Peak Celery 62

Peak Potatoes - Russet

26

Peak Cucumbers 64

Peak Squash 66

Peak Fruit - Apples

72

Peak Tomatoes 34

Peak Fruit - Citrus

74

Produce List 80

Peak Fruit - Cut

76

White Russet Potatoes 29

Produce Guide 2018

5

Lettuce F

resh lettuce has moved beyond side salads and burger toppers to a star in the center of the plate, hand held wraps, and more healthy and refreshing menu items. As a result, a host of colorful and nutritious lettuces have made their way to the 21st century lettuce scene. Peak-branded lettuce from Performance Foodservice offers a well rounded collection of fresh lettuce products to suit any of your foodservice needs!

Features and Benefits • Peak-branded lettuce is processed, washed, and repacked for quality, shelflife and greater consistency of ripeness and color—meeting or exceeding grade #1 quality.

• Quality assurance teams monitor the growing areas for proper crop management.

• Sampling and inspection of Peak products occur in the field, at the shipper, and on the receiving dock, prior to arriving at the operator location.

• Trucks are carefully monitored while in transit to ensure product is kept at the correct temperature.

• Products are sourced from a variety of growers in order to provide year-round supply across all Peak product offerings.

• Deliveries are efficiently consolodated to reduce expenses.

• Performance Foodservice provides Good Agricultural Practices (GAPS), Trace Back, and third party audits. All suppliers are audited by QA personnel.

Helpful Hints Avoid brown lettuce Brown lettuce results from storage in higher than ideal temperature. Store lettuce between 34 and 36 degrees.

Avoid pink lettuce leaves Pink lettuce is caused by oxidation (exposure to air). Seal any holes in the plastic bag.

Refresh limp lettuce leaves Limp leaves can often be refreshed through washing in cold water.

Increase salad volume For a fuller plate, choose a fluffy lettuce, such as an Arcadian blend.

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Produce Guide 2018

Fresh Cut Advantages • Year-round consistency of quality & supply • 100% yield/useable product • Greater portion control • Reduced disposal/waste cost • Greater price stability & predictability • Increased product uniformity & plate presentation • Reduced storage space requirements • Increased inventory control • Increased product safety or cleanliness • Reduced need for deliveries • Easier to inspect quality

Lettuce Lettuce Varieties Iceberg lettuce is the number one workhorse lettuce in the industry. This versatile crisp, firm lettuce is great for salads, sandwiches, hamburgers, wraps, and as a garnish. It is round in shape and tightly bound with broad, thick-walled leaves. Outside leaves range may be dark to lime green while inner leaves range from light green to white.

Romaine lettuce has a tall head with stiff, dark green leaves with a central rib running the length of each leaf. It has a crisp texture with delicate and sweet inner leaves and more bitter outer leaves. Romaine lettuce is slightly sweeter than iceberg lettuce and is a popular choice for salads, sandwiches, and wide range of other foodservice applications.

The tender and delicate leaves of red and green leaf lettuce are mild in flavor and not as crisp as those of Romaine or Iceberg. There leaves are shades of green and purple and present nicely in salads or on sandwiches.

Spring mix is typically a blend of small, tender, multicolored leaves of several types of letuce.

Peak spring mix blends five green lettuces, and three red lettuces for a flavorful way to add vegetables to almost any meal. This washed and ready to use product adds lots of color and taste to your salad offerings and bulks up on the plate for greater portions than traditional Iceberg and Romaine salads.

Item List Item # 314438 375656 248872 880493 867153 907427 902582 902578 532764 907437 380189 317277 902580 907429 867149 902576 248873 880490 264892 875697 278917 880503 880509 870868 260811 247059 907130 907448

Item LETTUCE BLND ARCADIAN HARVEST

Pack 2 LETTUCE BLND ARCADIAN HARVEST RUBY 2 LETTUCE CHPD 1.5 X 1" 1 LETTUCE CHPD 1.5X1" 4 LETTUCE GRN LEAF 6 LETTUCE GRN LEAF LINER TFF 24 LETTUCE GRN LEAF W&T 2 LETTUCE GRN LEAF WHL LEAF 1 LETTUCE ICEBERG CELLO WRAPPED 1 LETTUCE ICEBERG LINER 24 CT TFF 1 LETTUCE LEAF BETTER BURGER 1 LETTUCE ROMAINE HEARTS 12 LETTUCE ROMAINE LEAF W&T TFF 2 LETTUCE ROMAINE LINER TFF 1 LETTUCE ROMAINE TFF 1 LETTUCE ROMAINE WHL LEAF 1 LETTUCE SHRED 1/4 IN 1 LETTUCE SHRED 1/4" 4 SALAD MIX ICEBERG ROMAINE 50/50 1 SALAD MIX ICEBERG ROMAINE 50/50 4 SALAD MIX ICEBERG ROMAINE 80/20 1 SALAD MIX ICEBERG ROMAINE 80/20 4 SALAD MIX SEP COLOR 4 SALAD MIX SEP COLOR 1 SPINACH BABY 2 SPINACH W&T TFF 1 SPINACH W&T TFF 4 SPRING MIX VAR LETTUCE & CHICORY 2

Size 3 LB 3 LB 5 LB 5 LB 1 CT 1 CT 5 LB 10 LB 6 CT 24 CT 10 LB 3 CT 5 LB 24 CT 6 CT 10 LB 5 LB 5 LB 5 LB 5 LB 5 LB 5 LB 5 LB 5 LB 2 LB 2.5 LB 2.5 LB 1.5 LB

Arcadian lettuce at full maturity offers 30% more yield than Spring Mix. It has a superior shelf life and stands up to any salad dressing.

Multiple colors are available based on the variety of Arcadian lettuce. It has a sweet and crisp lettuce bite and is ideal for use in salads and on sandwiches.

The tender, delicate, deep green leaves of spinach have an earthy flavor that is perfect for use in salads and sandwiches.

Spinach is full of antioxidant flavonoids and an abundance of important vitamins and minerals making it one of the healthiest lettuce choices.

Produce Guide 2018

7

Arcadian Harvest

®

P E T I T E W H O L E L E AV E S ® Looking for that “next generation” of salad greens with the flavor profile of European lettuce varieties?

Something to differentiate your menu from the competition?

Look no further.

Arcadian Harvest® combines the beauty of petite whole lettuce leaves with rustic appeal; providing unmatched lift on the plate with multidimensional leaves cut just once—at the point of harvest.

Versatile and ahead of the trend, Arcadian Harvest® is multi- flavored, multi- functional— it’s what your salad lovers are looking for.

Arcadian Harvest® Cobb Salad

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Produce Guide 2018

Arcadian Harvest

®

P E T I T E W H O L E L E AV E S ®

Nutrition Facts Serving Size (85g)

Features & Benefits

Yield & Application

• Plate ready. Washed and Ready to Eat.

• 1 oz serving of Arcadian Harvest®, equals

Servings Per Container 16 Amount Per Serving

Calories 25

1.5 oz of Spring Mix in plate coverage.

• Minimal preparation time.

• Unique European Lettuce species, bred from various combinations of Green Leaf, Red Leaf,

% Daily Value

• Multiple varieties and colors deliver an upscale appearance. lettuce varieties.

• Fully mature, petite whole leaves that are

• Versatility of use for salads, wraps or

more robust than baby lettuces.

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

• Multidimensional nature of leaves provides

the pinking normally seen in “chopped”

unmatched lift on plate.

lettuces.

Arcadian: rural, rustic, or pastoral, especially suggesting simple innocent contentment

0% 3% 1% 8%

Vitamin A 280% • Vitamin C 40% Calcium 6% • Iron 25%

sandwiches.

• Single Cut, once at the base, eliminating

0% 0%

Total Fat 0g Saturated Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 80mg Total Carbohydrate 4g Dietary Fiber 2g Sugars 1g Protein 1g

• Provides the flavor profile of European

Tangos, Lolla Rosa, Batavia, and Oaks.

As Served

Calories From Fat 5

Calories: Less than Total Fat Less than Sat Fat Less than Cholesterol Less than Sodium Potassium Total Carbohydrate Dietary Fiber

• Stands up to dressings and heat better than other salad blends.

2,000 65g 20g 300mg 2,400mg 3,500mg 300g 25g

2,500 80g 25g 300mg 2,400mg 3,500mg 375g 30g

Calories per gram: Fat 9 • Carbohydrate 4 • Protein 4

Product Specifications

ITEM

PACK SIZE

CARTON DIMENSION LXWXH

Arcadian Harvest®

2 x 3 lb.

19.75 x 11.875 x 8.8125

Asian Chicken Salad

PFG PRODUCT CODE US/CAN

MANN PRODUCT CODE US/CAN

CARTONS/ PALLET

TIE AND HIGH

CARTON CUBE

CARTON NET WT./LB.

314438

02257

80

8 x 10

1.2087

6 lbs.

Mexican Summer Salad

Arcadian Harvest™ Goat Cheese Crostini Salad

Handling Information • Refrigerate immediately upon delivery.

• Store at 34° F. • Keep dry.

• Rotate first in, first out.

Shelf Life • 16 days

For more information please visit our web site at: performancefoodservice.com

Arcadian Harvest™ is a trademark of Mann Packing Company, Inc.

Produce Guide 2018

9

Arcadian Harvest

®

P E T I T E W H O L E L E AV E S ®

Arcadian Harvest Ruby™ Petite Whole Leaves™ Arcadian Harvest Ruby™ is the perfect fit for new salad introductions where creativity and awe are front and center.

• Two-thirds of restaurant consumers agree that they are eager to try new and unique varieties of salad greens.* • Among 14 salad greens, Arcadian Harvest Ruby™ ranked in the top 5 salad greens.* • Unique blend of red and green sweet crisp lettuces paired with red butter lettuces.

• Both varieties are from Rijk Zwaan’s Salanova® family of lettuces.

• The combination of reds with a touch of green gives an upscale appearance with a great combination of flavor and texture.

Arcadian Harvest Ruby™ Flat Bread Salad

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Produce Guide 2018

Arcadian Harvest Ruby

®

P E T I T E W H O L E L E AV E S ®

Amount Per Serving

• Plate ready! Washed & ready to eat.

• 1 oz. serving of Arcadian Harvest Ruby™ has

• Minimal preparation time.

the same plate coverage as 3 oz. Spring Mix,

• Unique European Lettuce species bred from

providing attractivecost per serving.

• Provides the flavor profile of European lettuce

leaves that are more robust than baby lettuces.

• Single Cut, once at the heart, eliminating the

• Versatility of use for salads, wraps or sandwiches.

• Multidimensional nature of leaves provides unmatched lift on the plate.

pinking often seen in chopped lettuces.

0% 0%

Total Fat 0g Saturated Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 80mg Total Carbohydrate 4g Dietary Fiber 2g Sugars 1g Protein 1g

0% 3% 1% 8%

Vitamin A 280% • Vitamin C 40% Calcium 6% • Iron 25% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

varieties - sweet and mild.

• Fully mature (grown 60+ days), petite whole

As Served

Calories From Fat 5 % Daily Value

Yield & Application

green leaf lettuces.

Servings Per Container 16 Calories 25

Features & Benefits

Butter lettuce, sweet crisp lettuces and

Nutrition Facts Serving Size (85g)

Calories: Less than Total Fat Less than Sat Fat Less than Cholesterol Less than Sodium Potassium Total Carbohydrate Dietary Fiber

2,000 65g 20g 300mg 2,400mg 3,500mg 300g 25g

2,500 80g 25g 300mg 2,400mg 3,500mg 375g 30g

Calories per gram: Fat 9 • Carbohydrate 4 • Protein 4

• Perfect for ‘grab and go’ salads – does not

• Bold red and green color add a unique

discolor like pre-cut lettuce.

presentation to any dish.

Arcadian: rural, rustic, or pastoral, especially suggesting simple innocent contentment

"I'd describe it to patrons as an'Heirloom Style' salad."

Chef Estevan Jimenez Aqua Terra Culinary

Product Specifications

Arcadian Harvest Ruby 2 lb bag.

CARTON DIMENSION CODE

PFG WCF PRODUCT CODE

CARTONS/ HIGH

TIE AND CUBE

CARTON WT./LB.

CARTON NET

ITEM

PACK SIZE (L x W x H)

Arcadian Harvest Ruby™

3 x 2 lb bags/carton

19.75 x 11.875 x 8.8125

375656

80

8/10

1.2087

6 lbs.

Product Attributes: Modified atmosphere packaging (MAP) helps shelf life performance while limiting pink coloring on leaf lettuce cut ends.

Arcadian Harvest Ruby™ with Roasted Pear

Arcadian Harvest Ruby™ Poached Egg Salad

Arcadian Harvest Ruby™ Citrus Salad

Handling Information • Refrigerate immediately upon delivery.

• Store at 34° F. • Keep dry.

• Rotate first in, first out.

Shelf Life • 16 days

For more information please visit our web site at: performancefoodservice.com

Arcadian Harvest™ is a trademark of Mann Packing Company, Inc.

Produce Guide 2018

11

Better Burger Leaf Beautiful curly edge provides more upscale appearance

Truly round leaf fits burger buns and sandwich breads equally

Crunchy texture; sweet iceberg flavor

Flatter leaf dimension makes sandwich building easier

Consistently green, from leaf to leaf

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Produce Guide 2018

ÂŽ

Little to no rib means more leaves per carton and more leaf per burger

Better Burger Leaf

®

Features & Benefits • Ready-to-use & food safety ensured • Processed under HACCP guidelines with SQF 2000 level 3 certification • No additives or preservatives • No waste or disposal • Year-round availability & menu planning • Dramatically lower labor costs • Sealed bags improve freshness & shelf life

• Crunchy texture; sweet Iceberg flavor • Consistently green, from leaf to leaf • Truly round leaf fits burger buns and sandwich breads equally • Flatter leaf dimension makes sandwich building easier • Beautiful curly edge provides more upscale appearance

Nutrition Facts

Yield & Application

Serving Size 3 oz (85g) Servings Per Container About 53

• 100 % Yield • Little to no rib means more leaves per carton and more leaf per burger

• Use for premium burgers and sandwiches • Leaf Count Averages 10 lb carton average 300 leaves/carton

Amount Per Serving

Calories 15

As Served

Calories From Fat 0 % Daily Value

0% 0%

Total Fat 0g Saturated Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 50mg Total Carbohydrate 2g Dietary Fiber 2g Sugars 1g Protein --g Vitamin A 0% Calcium 4%

• •

0% 2% 1% 8%

Vitamin C 8% Iron 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: Calories: Less than Total Fat Less than Sat Fat Less than Cholesterol Less than Sodium Total Carbohydrate Dietary Fiber

5 lb Singles

10 lb Singles

2,000 65g 20g 300mg 2,400mg 300g 25g

2,500 80g 25g 300mg 2,400mg 375g 30g

Calories per gram Fat 9 • Carbohydrate 4 • Protein 4

Product Specifications

ITEM

PACK SIZE

CARTON DIMENSION (L X W X H)

Better Burger Leaf® Singles

10 lb

19.75 x 11.875 x 8.8125

MANN'S PRODUCT CODE

PFG PRODUCT CODE

CARTONS/ PALLET

TIE AND HIGH

CARTON CUBE

CARTON NET WEIGHT

02248

380189

80

8/10

1.2087

10 lbs

Handling Information • Refrigerate immediately upon delivery.

• Store at 34° F. • Keep dry.

• Rotate first in, first out.

Shelf Life • 16 days

For more information please visit our web site at: performancefoodservice.com

Produce Guide 2018

13

A true hybrid, Mann's RomaCrunch™ lettuce combines the best of romaine and iceberg. Its leaves are green like romaine, with similar nutritional value, but the head is tight and compact like iceberg. An extra crisp texture and sweet flavor makes for an unbeatable taste experience. In addition to salad applications, it stands up well to heat and can be grilled or added to soups. Its whole leaves are a unique canoe-like shape and offer a perfect vessel for protein salads, grains, or even desserts.

RomaCrunch Wedge

14

Produce Guide 2018

Features & Benefits

Yield & Application

• More crunch in body of leaf than romaine lettuce; more green than iceberg • Boat-shaped whole leaves offer unique size when used as cups • Heat tolerant – perfect for lettuce cups, burgers and other hot sandwiches • Crunchy sweet texture and flavor • Year-round availability and menu planning

Grilled RomaCrunch with Blue Cheese and Bacon

• Excellent alternative to romaine hearts • Matches well with blue cheese, garlic, lemon, anchovies or parmesan • Cut in half lengthwise, grill, then drizzle with vinaigrette • Sweet flavor lends itself to the dessert plate – fill with mousse or pudding and top with fresh fruit for a unique presentation

RomaCrunch Cup with Quinoa, Pomegranates and Orange

RomaCrunch with Lemon Pudding and Blackberries

Pack Specifications ITEM

PACK SIZE

CODE NO.

CARTON (L x W x H)

CUBE

TIE/HIGH

CARTONS/ PALLET

NET WT.

RomaCrunch™ Lettuce

48 ct, liner

531546

19.75 x 15.75 x 9.875

1.778

6/9

54

24 lbs

Handling Information

Recipes

• Refrigerate immediately upon delivery • Store 34° F • Keep dry • Rotate first in, first out

Foodservice recipes available from Mann Packing Company, Inc. Marketing Department 1333 Schilling Place Salinas, CA 93901-4552 (831) 422.7405 Fax (831) 422.5171 sales@mannpacking.com

Salinas, California 93901 | 800.884.6266 www.veggiesmadeeasy.com

Produce Guide 2018

15

Lettuce

Cut Romaine

W

hen it comes to creative salads, the sky’s the limit. Mix it up. Be bold! Make sure, though, to start with the freshest ingredients possible. Peak® Chopped Romaine Lettuce and Romaine Blended Lettuce products are great choices for the foundation of your salad creation. Not only are they premium products, they are conveniently triple washed and ready-to-use.

Features and Benefits • Peak® offers three cut Romaine products. There are two blended products: an 80/20 blend and a 50/50 blend. Both are available in a 4/5# pack size. The other product is 100% cut Romaine lettuce and is available in a 6/2# pack size.

• Peak® Cut Romaine and Romaine Blend Lettuce is harvested daily and is uniquely cut to give it uniformity, a handcrafted look and a longer shelf life.

• Peak® brand lettuce is processed, washed, and repacked for quality, shelf-life and greater consistency of ripeness and color — many or exceeding grade #1 quality.

• Quality assurance teams monitor the growing areas for proper crop management.

• Sampling and inspection of Peak® products occur in the field, at the shipper, and on the receiving dock, prior to arriving at the customer location.

Caesar Salad with Grilled Chicken INGREDIENTS 3-1/2 Cups Peak® Cut Romaine Lettuce 2 oz. Village Garden® Creamy Caesar Dressing 2 oz. Raffinato® Parmesan Cheese, grated 8 each Roma® Croutons 5 oz. West Creek® Chicken, Boneless Chicken Breast fillet(s) (1 each, grilled and cut julienne) 1 lemon(s) (wedge each)

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Produce Guide 2018

INSTRUCTIONS Toss romaine in a large bowl with dressing, 1 oz. of cheese and the croutons.

Mound Romaine in serving bowl and top with remaining cheese and the grilled chicken breast.

Garnish with wedge of lemon.

• Trucks are carefully monitored while in transit to ensure product is kept at the correct temperature.

• Products are sourced from a variety of growers in order to provide year-round supply across all Peak® product offerings.

• Deliveries are efficiently consolidated to reduce expenses.

• Performance Foodservice provides Good Agricultural Practices (GAPS), Trace Back, and third party audits.

All suppliers are audited by QA personnel.

Lettuce

Cut Romaine

6-2# Romaine vs.

Bulk Romaine

Fresh Cut

Bulk Romaine Processed In-House

$18.50

$21.00

12

28

$1.54

$0.75

0

11.2

Base Cost Gross Weight (Pounds) Gross Cost Per Pound Trim Loss Weight (Based on PMA Yield Report) Net Usable Weight

12

16.8

Net Cost Per Pound

$1.54

$1.25

0

45

Direct Labor Cost Per Minute ($12.00 divided by 60)

Prep Time (Minutes)

$0.00

$0.20

Indirect Labor (Payroll Tax, Work Comp, Healthcare)

$0.00

$0.06

*Labor Cost Prep

$0.00

$11.70

Adjusted Case Cost

$18.50

$32.70

$1.54

$1.95

Adjusted Net Cost Per Pound Usable Product

Romaine Lettuce Cut Specifications Peak® Chopped Romaine Lettuce maintains a consistent product cut from package to package. Careful regulation ensures the cuts are 1”– 3” long and 1” – 1 ½” wide.

Packaging Peak® Cut Romaine and Romaine blend products are conveniently packed in six two pound bags per carton enabling space conservation in the walk-in cooler.

Romaine Lettuce Blends • The 80/20 Romaine blend product consists of 75% fresh cut iceberg lettuce with 15% fresh cut Romaine lettuce and 5% each shredded red cabbage and shredded carrots.

• The 50/50 Romaine blend product consists of 50% fresh cut iceberg lettuce and 50% fresh cut Romaine lettuce.

Products Item#

Description

Pack

Size

880507

LETTUCE ROMAINE CHPD

6

2 LB

248868

LETTUCE ROMAINE CHPD

1

2 LB

264892

LETTUCE ICEBERG ROMAINE 50/50

1

5 LB

875697

LETTUCE ICEBERG ROMAINE 50/50

4

5 LB

880503

SALAD MIX ICEBERG ROMAINE 80/20

4

5 LB

278917

SALAD MIX ICEBERG ROMAINE 80/20

1

5 LB

Produce Guide 2018

17

RomaBlend with Crisp Prosciutto and Roasted Butternut Squash

RomaBlend with Shoe Peg Corn and Chipotle Lime Vinaigrette

RomaBlend™

RomaBlend™, a lofty combination of chopped romaine and Mann's Arcadian Harvest®, is your new favorite green salad mix deep green color, superior plate presence and mild sweetness. The best part: RomaBlend is less expensive, with more servings per case, than chopped romaine alone.

FEATURES & BENEFITS

YIELD & APPLICATION

• Mild, sweet flavor

• One 2-pound bag of RomaBlend equals 30 1-cup servings. One 2-pound bag of chopped romaine equals 23 1-cup servings

• High end appearance and better nutrition than iceberg blends • Stands up well to dressings and heat • Compared to chopped romaine: - Less expensive, with more servings per case - Less rib material

Nutrition Facts 10 servings per container Serving size

Amount per serving

20

Calories

• Great for a wide range of operators: schools, fast casual, family dining, QSR, healthcare

Total Fat 0g Saturated Fat 0g

• Rethink the Caesar!

(85g)

% Daily Value* 0%

0%

Trans Fat 0g Cholesterol 0mg Sodium 25mg

• Perfect blend for salad bars

Total Carbohydrate 4g Dietary Fiber 2g Total Sugars 1 g Includes 0g Added Sugars

- Better visual appeal and forkability - 30% more volume per pound

0% 1% 1% 7% 0%

Protein 1g

0% 4% 6% 4%

Vitamin D 0mcg Calcium 44mg Iron 1mg Potassium 209mg

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

RomaBlend has 57% more loft than chopped romaine

RomaBlend has 24% more plate coverage than chopped romaine

PRODUCT SPECIFICATIONS ITEM

PACK SIZE

MANN’S CODE NO.

PFG CODE NO.

CARTON SIZE (L x W x H)

CUBE

TIE/ HIGH

CARTONS PALLET

NET WT.

RomaBlend™ salad mix

6x2lb

00203

554918

19.375 x 11.5 x 9.313

1.201

8/9

72

12 lbs

HANDLING INFORMATION

FOODSERVICE RECIPES AVAILABLE

• Refrigerate upon delivery • Store at 34° F • Keep dry • Rotate first in, first out • Shelf Life 16 days

Mann Packing Company, Inc. Marketing Department 1333 Schilling Place Salinas, CA 93901-4552 Tel: 831-422-7405 Fax: 831-422-5171 sales@mannpacking.com

07.31.17

18

Produce Guide 2018

Salinas, CA 93901 | 800.884.6266 | veggiesmadeeasy.com

Red RomaBlend™ Flatbread Salad

Red RomaBlend™ with Roasted Pear

Red RomaBlend™

Red RomaBlend™ is a lofty combination of chopped romaine and Arcadian Harvest® Ruby petite lettuce leaves, inclucing red salanova. Colorful and velvety, Red RomaBlend has a soft texture, commanding plate presence and high-end visual appeal. Ideal for operators looking for a unique blend with good forkability, mild sweet flavor and dramatic texture.

FEATURES & BENEFITS

YIELD & APPLICATION

• Mild, sweet flavor • High end appearance and better nutrition than iceberg blends

• One 2-pound bag of Red RomaBlend equals 30 1-cup servings. One 2-pound bag of chopped romaine equals 23 1-cup servings

• Dramatic color, velvety texture, superior plate presence

• Dramatic color, velvety texture, superior plate presence

• Stands up to dressings and heat better than traditional spring mix

• Add Kalamata olives, feta cheese and sliced red onion for a striking Greek salad

• Compared to chopped romaine:

• Ideal with stone fruits or roasted berries for an eye-catching signature salad

- Less expensive, with more servings per case

Nutrition Facts

10 servings per container Serving size 3 cups (85g)

Amount per serving

Calories

15

% Daily Value* 0%

Total Fat 0g Saturated Fat 0g

0%

Trans Fat 0g

0% 1% 1% 4%

Cholesterol 0mg Sodium 30mg Total Carbohydrate 3g Dietary Fiber 1g Total Sugars 1 g Includes 0g Added Sugars

- Less rib material

Protein 1g

- Better visual appeal and forkability

Vitamin D 0mcg Calcium 37mg

- 30% more volume per pound

0% 0% 2% 10% 4%

Iron 2mg Potassium 147mg

- 22% more plate coverage

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Red RomaBlend™ has 57% more loft than chopped romaine

PRODUCT SPECIFICATIONS ITEM

PACK SIZE

MANN’S CODE NO.

PFG CODE NO.

CARTON SIZE (L x W x H)

CUBE

TIE/ HIGH

CARTONS PALLET

NET WT.

Red RomaBlend™ Salad Mix

6x2lb

00204

554919

19.375 x 11.5 x 9.313

1.201

8/9

72

12 lbs

HANDLING INFORMATION

FOODSERVICE RECIPES AVAILABLE

• Refrigerate upon delivery • Store at 34° F • Keep dry • Rotate first in, first out • Shelf Life 16 days

Mann Packing Company, Inc. Marketing Department 1333 Schilling Place Salinas, CA 93901-4552 Tel: 831-422-7405 Fax: 831-422-5171 sales@mannpacking.com

07.31.17

Salinas, CA 93901 | 800.884.6266 | veggiesmadeeasy.com

Produce Guide 2018

19

Washed & Trimmed E A S Y- T O - U S E L E A F L E T T U C E

Peak Fresh Produce's Washed & Trimmed Leaf Lettuce is just that, whole head lettuce which has been washed, with the outer leaves and bottoms trimmed off, leaving 100% usable product.

Available in Green Leaf and Romaine lettuce varieties, Peak Fresh Produce's Washed & Trimmed offers whole head integrity, adding crispness and full range of color, in a convenient, washed & ready to use package.

Green Leaf Lettuce

20

Produce Guide 2018

Washed & Trimmed E A S Y- T O - U S E L E A F L E T T U C E

Features & Benefits

Romaine

Nutrition Facts Serving Size 3 oz. (85g) Sevings Per Container 53 Amount Per Serving

Calories 15

As Served

Calories From Fat 0 % Daily Value

Romaine Menu Concepts: Serve as a classic Caesar, Seafood Louie, with roasted beets and creamy Roquefort dressing or a "BLAT" salad with pork belly, avocado and cherry tomatoes. Serve warm, braised or grilled to enhance the sweet, nutty flavor.

Substitution options: Romaine Hearts, Chopped Romaine, Napa Cabbage.

0% 0%

Total Fat 0g Saturated Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 5mg Total Carbohydrate 3g Dietary Fiber 1g Sugars 2g Protein 1g

0% 0% 1% 4%

• Ready to use and food safety ensured • Processed under HACCP guidelines with SQF 2000 level 3 certification • No additives or preservatives • No waste or disposal • Year-round availability and menu planning • Dramatically lower labor costs • Resealable bags improve freshness and shelf life • Whole head integrity, which adds crispness and full range of color

Vitamin A 45% • Vitamin C 35% Calcium 4% • Iron 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Green Leaf

Nutrition Facts Serving Size 3 oz. (85g) Sevings Per Container 53 Amount Per Serving

Calories 15

As Served

Yield & Application • 100 % Yield • Compare to whole head Romaine and Green Leaf field pack cartons • Slice, dice, and chop for salads • Use for sandwiches, burgers and wraps • Use as liners for catering trays

Calories From Fat 0 % Daily Value

Green Leaf Menu Concepts: Use in a salad with slivered almonds and pomegranate seeds or Bartlett pears and stilton blue cheese; use for chicken or tuna salad wraps, ‘protein’ style bunless burgers or Vietnamese style fresh spring rolls. Julienne cut for tacos, tostadas or any item calling for shredded lettuce.

0% 0% 0% 1% 1% 4%

Vitamin A 130% • Vitamin C 25% Calcium 4% • Iron 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Substitution options: Red Leaf Lettuce, Butter Lettuce

Product Specifications

Total Fat 0g Saturated Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 25mg Total Carbohydrate 2g Dietary Fiber 1g Sugars 1g Protein 1g

Go Green!

100% usable product that saves time, money and the environment.

How? We leave the waste in the field and at our processing facility.

Freight savings: Ship nearly twice as many cartons as commodity field packs.

Storage efficiency: Smaller compact cartons are 100% recyclable.

Features & Benefits

ITEM

PACK SIZE

CARTON DIMENSION LXWXH

PFG MANN PRODUCT CODE PRODUCT CODE US/CAN US/CAN

Romaine WT

2x5 lb

19.75 x 11.875 x 8.8125

902580

Green Leaf WT

2x5 lb

19.75 x 11.875 x 8.8125

902582

CARTONS/ PALLET

TIE AND HIGH

CARTON CUBE

CARTON NET WT./LB.

00730

80

8/10

1.2087

10 lbs

00729

80

8/10

1.2087

10 lbs

Handling Information • Refrigerate immediately upon delivery.

• Store at 34° F. • Keep dry.

• Rotate first in, first out.

Shelf Life • 16 days

For more information please visit our web site at: performancefoodservice.com

Produce Guide 2018

21

Peak Whole Leaf E A S Y- T O - U S E L E A F L E T T U C E

It’s Simple. Peak Whole Leaves are just that – simple, easy to use leaf lettuce. Peak Whole Leaves are strategically designed to improve the quality and efficiency of any foodservice operation, while lowering food and labor costs.

Washed and ready to use, these single lettuce leaves come in popular varieties such as romaine, green leaf, red leaf and iceberg.

Use whole on a sandwich, burger or wrap; julienne shred for tacos; or chop and use in a variety of salads.

Peak Whole Leaves give you the convenience of washed and ready to eat, with the culinary option of whole head lettuce.

Peak Whole Leaves - easy to use Chicken Lettuce Wraps leaf lettuce: Fresh, sustainable, labor-saving, convenient and ready-to-serve.

22

Produce Guide 2018

Peak Whole Leaf E A S Y- T O - U S E L E A F L E T T U C E

Features & Benefits

Yield & Application

• Ready-to-use.

• Processed under HACCP guidelines with SQF 2000 level 3 certification.

• Food safety insured.

• No additives or preservatives.

• No waste or disposal.

• Year-round availability.

• Year-round menu planning.

• Dramatically lower labor costs.

• Great margins.

• Resealable bags improve freshness & shelf life.

• 100 % Yield.

• 1.5 cartons 24 ct. Romaine (37 lbs) = One 10 lb carton of Simply Singles®.

• 1.4 cartons 24 ct. Green Leaf = One 10 lb carton of Simply Singles®.

• Average leaves per carton = 260 for Green & Red Leaf/ 220 for Iceberg and Romaine.

• Use for sandwiches, burgers and wraps.

• Use as liners for catering trays.

Green Leaf

Go Green Waste not, want not with PeakWhole Leaf you get 100% usable product, saving time, money and the environment.

How? We leave the waste in the field, tilling 20% back into the soil to nourish future crops.

Freight savings: Peak Whole Leaf ship nearly twice as many cartons ascommodity field packs.

West Creek Fresh®Green Whole Leaf

Romaine Leaf

Storage efficiencies: Peak Whole Leaf come in 5lb & 10lb, compact 100% recyclable cartons, leaving extra room in your walk in cooler.

Red Leaf

Product Specifications

ITEM

PACK SIZE

CARTON DIMENSION LxWxH

Green Leaf Whole Leaf Romaine Leaf Whole Leaf

10 lb.

10 lb.

19.75 x 11.875 x 8.8125 19.75 x 11.875 x 8.8125

PFG PRODUCT CODE US/CAN

MANN PRODUCT CODE US/CAN

CARTONS/ PALLET

TIE AND HIGH

CARTON CUBE

CARTON NET WT./LB.

902578 902576

02253 02254

80 80

8 x 10 8 x 10

1.2087 1.2087

10 lbs.

10 lbs.

Handling Information • Refrigerate immediately upon delivery.

• Store at 34° F. • Keep dry.

• Rotate first in, first out.

Shelf Life • 18 days

For more information please visit our web site at: performancefoodservice.com

Produce Guide 2018

23

Romaine

Lettuce F

resh lettuce has moved beyond side salads and burger toppers to a star in the center of the plate, hand held wraps, and more healthy and refreshing menu items. Romaine lettuce delivers a crunchy texture and mild flavor that is widely used in classic Caesar salads. Nutritionally, Romaine lettuce offers an impressive collection of antioxidants, vitamins and minerals, making it a favorite over its cousin, Iceberg lettuce.

Features and Benefits • Peak Romaine Lettuce is packed in a 24ct liner pack with a minimum pack weight of 32lbs, saving customers serving costs‑ a better value than packer label Romaine cartons.

• Peak‑branded lettuce is processed, washed, and repacked for quality, shelf‑ life and greater consistency of ripeness and color—many or exceeding grade #1 quality.

• Quality assurance teams monitor the growing areas for proper crop management.

• Sampling and inspection of Peak products occur in the field, at the shipper, and on the receiving dock, prior to arriving at the customer location.

• Trucks are carefully monitored while in transit to ensure product is kept at the correct temperature.

• Products are sourced from a variety of growers in order to provide year‑round supply across all Peak product offerings.

• Deliveries are efficiently consolidated to reduce expenses.

Stir-Fried Romaine with Garlic and Oyster Sauce INGREDIENTS 2 Tbsp. peanut oil 4 cloves garlic, thinly sliced 1head Peak Romaine lettuce, coarsely chopped 1 Tbsp. oyster sauce 1 Tbsp. light soy sauce Freshly ground white pepper to taste INSTRUCTIONS Heat oil in a wok over high heat until very hot. Add garlic and stir‑fry until fragrant. Add lettuce, toss, then cover for 1 minute. Remove lid, stir to combine and cover until wilted. Add sauces and season with white pepper.

24

Produce Guide 2018

• Performance Foodservice provides Good Agricultural Practices (GAPS), Trace Back, and third party audits. All suppliers are audited by QA personnel.

Romaine

Lettuce Packs and Weights Peak Romaine Hearts are available in three pack sizes to accommodate varied customer use: 12‑3ct, a 4‑12ct, and 48ct loose.

These bagged products help operators save space and maintain freshness.

Industry Weight

Industry Yield

Industry Yielded LBS

Characteristics

24 Ct. Foodservice Liner Item #907429

32 – 38 lbs.

65%

22.8 lbs.

24 count romaine heads

12 x3 Ct. hearts Item #317277

24 – 28 lbs.

85%

22.1 lbs.

12 bags of 3 heads. Extends shelf-life and greater yield.

Ease of handling. Slightly more expensive.

Products Item#

Description

907429

LETTUCE ROMAINE LINER TFF

Pack

Size

24

1 CT

867149

LETTUCE ROMAINE TFF

1

6 CT

317277

LETTUCE ROMAINE HEARTS

12

3 CT

317305

LETTUCE ROMAINE HEARTS

1

48 CT

Product Attributes What You Need to Know About Lettuce • The 24 count liner whole head is the most durable form/pack.

• There is a wide range in 24 count price based on the weight, size,quality and shelf life.

• The Performance Foodservice 24 count liner lettuce & leaf (plastic lining inside the case) reduces shrinkage and decay. It also helps maintain moisture and prevent damage from excess outside water. This pack also has slightly higher yields than non‑liner packs.

• Although Peak products should be washed before use, our Romaine is inspected to avoid excess dirt and dust. Our packing crews work above ground for foodsafety reasons.

Appearance: Tall head with stiff, dark green leaves with a central rib running the length of each leaf.

NOTE: Color can vary greatly based on growing region, season and variety, and change frequently.

Texture: Crisp Flavor: Outer leaves are more bitter. Inner leaves are more delicate and sweet.

Preferred uses: Caesar salads.

Romaine lettuce is slightly sweeter than iceberg lettuce. It is a popular choice for salads, sandwiches, and wide range of other applications. It has nearly caught up to Iceberg in volume in the foodservice industry.

Yield and Portion Analysis (24ct Liner) Yield per Carton of Romaine

75% Usable Product Average

Average Portions

9 cups chopped per head or 16 leaves

Average Portions per Carton (24 heads)

216 cups chopped = 384 leaves

• California and Arizona grown lettuce tends to be more durable and higher quality than Florida and locally grown lettuce.

Produce Guide 2018

25

Russet

Potatoes P

otatoes are one of the most versatile vegetables, transforming from simple earthen root to potato skin appetizer, hashbrowns, French fries, or mashed potato side. You’ll find fresh potatoes cropping up in unexpected places these days, too – Asian fusion restaurants have embraced the potato and are creating Asian inspired potato salads and sides. Performance Foodservice has a potato for any type of menu application! Peak-branded potatoes are grown for quality and consistency and are always packed to order.

Features and Benefits •

Peak-branded potatoes are processed, washed, and repacked for quality, shelflife and consistency of size. They always exceed grade US #1 quality.

•

Quality assurance teams monitor the growing areas for proper crop management.

•

Sampling and inspection of Peak products occur in the field, at the shipper, and on the receiving dock, prior to arriving at the customer location.

•

Peak branded potatoes are packed to order and shipped in a timely manner to preserve freshness.

•

Trucks are carefully monitored while in transit to ensure product is kept at the correct temperature.

•

Deliveries are efficiently consolidated to reduce expenses.

•

Performance Foodservice provides Good Agricultural Practices (GAPS), Trace Back, and third party audits. All suppliers are audited by QA personnel.

Potato Chemistry and Cooking Tips • When exposed to temperatures below 42°F, the starch in poatoes begins to turn to sugar. Exposure to cold temperatures for extended periods increases the sugar content, which impacts the quality of potatoes when cooked. Diabetic tape, found at local drugstores, can be used to measure sugar content. Rub the strip across a sliced potato. A reading of 10-12 indicates a low enough sugar content to fry without browning. Higher sugar content also leads to a grayer heart of a potato when baked.

Sugar content may be reduced by storing potatoes at room temperature for a few days prior to cooking.

• Potatoes high in water content will produce a “limp” French fry due to moisture becoming trapped inside the fry when the surface is sealed when cooking. It is also important to remember to dry potatoes before frying. Surface water on a potato allows oil absorption which creates a “greasy” French fry.

• Enzymatic browning of cut potatoes results from exposure to oxygen. To eliminate this browning, store cut potatoes in water with a bit of vinegar and lemon juice added.

• Wrapping potatoes in foil for baking softens the skin and reduces the desired “fluffiness” of a baked potato.

26

Produce Guide 2018

Russet

Potatoes Varieties

Sizing

Of the russets, they are made up of primarily Burbank and Norkotah varieties.

The following chart indicates the most popular count sizes, number of potatoes per carton, maximum size range, and the sizes that most of the potatoes in each carton will be Each carton contains 50 pounds of potatoes.

Norkotahs Lower in solids, higher in water, shipped August – April, usually $1 or $2 cheaper than a Burbank – Not as good for frying as the Burbank – Norkotahs are grown all over the USA Burbanks High solids, good shelf life, Shipped October – August, Burbanks are primarily grown in IDAHO. The best frying potato.

Growing and Storage Potatoes are planted in the spring (April-May) and harvested in the Fall (between mid-August and first of October). They are held in large storage facilities at 40 degrees, 18 feet high with no lights and are ventilated by 2’ pipes under the pile.

The potatoes are then stored and shipped all year until new crop comes out again in August.

Idaho A large percentage of potatoes grown in the United States are grown in Idaho. In 2012, 31% of potatoes in US were grown in Idaho. Among the numerous varieties grown here are Russets, reds, yellows, chippers, organics, etc. – of which Russets make up approximately 90% of the total grown. Idaho has great volcanic ash soil and great weather for potatoes

Where grown

Burbank

Norkotah

Idaho

Idaho, Colorado, Nebraska, Wisconsin, Washington, etc.

Carton Size

Potatoes Per Carton

120 count

114-126

110 count

105-116

100 count

95-105

90 count

86-95

80 count

76-84

70 count

67-74

60 count

57-63

50 count

48-53

40 count

38-42

Potato Size (ounces) 4

5

6

7

8

9

10

11

12

13

14

15

16

17

18

19

Most popular sizes for the foodservice industry

Maximum size range Most potatoes in the carton

Grades U.S. No. 1 consists of potatoes which meet the following requirements: • Similar varietal characteristics, except when designated as a mixed or specialty pack • Firm • Fairly clean • Fairly well shaped • Free from rot or disease

U.S. No. 2 consists of potatoes which meet the following requirements: • Similar varietal characteristics, except when designated as a mixed or specialty pack • Not seriously misshapen • Free from rot or disease

Solids

20-23%

Typically less than 20%

Availability

Oct.-July

August-March (Idaho), Yearlong outside Idaho

Item#

Description

Pack

Size

277932

POTATO CHEF RND WHI BAG

1

50 LB

Most common sizes

70s-80s

60s-70s

908007

POTATO IDAHO RUSSET 40 CT

1

50 LB

908008

POTATO IDAHO RUSSET 60 CT TFF

1

50 LB

908019

POTATO IDAHO RUSSET 70 CT TFF

1

50 LB

908018

POTATO IDAHO RUSSET 80 CT TFF

1

50 LB

908016

POTATO IDAHO RUSSET 90 CT

1

50 LB

277933

POTATO RED SIZE A BAG

1

50 LB

301711

POTATO RED B BAG

1

50 LB

Nutritional Information A medium-sized potato has only 110 calories, no fat, and no cholesterol! They are a good source of fiber, vitamin C, and has more potassium than bananas.

In addition, potatoes have one of the highest overall antioxidant activity among vegetables. Antioxidants protect key cell components by neutralizing the damaging effects of “free radicals.” Potatoes also contain glutathione, an antioxidant that may help protect against some cancers.

Produce Guide 2018

27

K I N G S TO N F RY E R AMERICAS

“ U LT I M AT E ”

FRYING

P O TAT O

he Kingston Fryer program was developed utilizing over 40 years of benchmarking what makes the perfect frying potato. Working with some of the most successful multi-unit restaurant operators in the country Kingston has refined the process for packing the best potatoes for the FRESH CUT FRENCH FRY AND CHIP market. ur Quality Assurance team starts long before the potatoes are planted and manages our proprietary process consistently through Harvest, Grading, Packing and Shipping ensuring our distributors receive and handle the Kingston Fryer according to our stringent program guidelines. This total program management process ensures our customers receive the right product, in the right condition to produce Americas “ULTIMATE” Fries and Chips. acking and shipping over 1.5 million 50lb units annually to all corners of the United States, working with the R & D / Menu Development teams of our customers and in the restaurants developing customized programs and training management in the nuances of producing the “ULTIMATE” fries and chips with the Kingston Fryer is the reason the restaurant and foodservice industry regards Kingston as the „KING” of the frying potato. #461315, 1/50 lbs

Consistent results year round On Going Customer Service and Support Russet and Sweet Potato Programs Complete Supply Chain Management

28

Produce Guide 2018

Waste Less, Earn More.

Everything you love about a conventional Russet Burbank - taste, texture, and solids but with less bruising and black spots, and stays fresher looking longer

#544502, 90 ct #544504, 80 ct

Throw away fewer potatoes due to less bruising

Less bruise and black spots - Increased servings per case - Reduced trim and peel loss Stays whiter longer when cut or peeled - Potatoes stay fresher looking longer - Prepare potatoes ahead of the breakfast, lunch or dinner rush without soaking in water

White Russet™ Profit Calculator Ask your purveyor representative to enter your weekly volume into our calculator to learn how much you can save. http://whiterusset.com/ calculator/fresh-calculator/ Produce Guide 2018

29

LOCALLY GROWN PRODUCE Backyard Farms, Madison, ME

Beefsteak Tomatoes, On Vine Tomatoes, “Drops” Bulk 25 lb Tomatoes, Extra Large “Whopper” Tomatoes & On Vine Cherries (Year Round)

County Fair Farms, Jefferson, ME Corn (July - October)

Green Thumb Farms, Fryeburg, ME Premium Chef Potatoes (October - July)

Lakeside Orchards, Manchester, ME Supplies us with ALL of our MacIntosh Apples.

On occasion we can source up to 6 different varieties (August - May)

Maine Wild Fiddleheads, Augusta, ME Wild Maine Fiddleheads (May)

Spear Farms, Nobleboro, ME Green Beans, Squash & Carrots (July - October)

Swango Farms, Woolwich, ME Tomatoes, Peppers, Squash & Carrots (July - October)

Tri-Winner, Caribou, Presque Isle, ME Chef Potatoes & Count Russets (October - May)

White Oak Farms Warren, ME Cabbage & Blueberries (July through end of storage)

30

Produce Guide 2018

Russet White and Norland Red

Potatoes P

otatoes are one of the most versatile vegetables, transforming from simple earthen root to potato skin appetizer, hash browns, French fries, or mashed potato sides. You’ll find fresh potatoes cropping up in unexpected places these days, too — Asian fusion restaurants have embraced the potato and are creating Asian inspired potato salads and sides. Performance Foodservice has a potato for any type of menu application! Peak® Potatoes are grown for quality and consistency and are always packed to order.

F

or the first time in our Peak® brand we are offering a wide variety of refrigerated diced, shredded, sliced and wedge potatoes, consisting of only White Russet Burbank Potatoes and Dark Red Norland Potatoes from the soil of Maine. The state of Maine is the No. 2 potato producer in the U.S. behind Idaho. There are three sizes of Peak® Diced White Russet Potatoes ½”, ¾” and 1” and the white shredded potatoes are hearty shreds that grill to a golden brown for the perfect hash browns every time. The sliced potatoes are available skin-off and skin-on – perfect for casseroles, rustic home fries and au gratin potatoes.

Peak® Dark Red Norland Redskin Potatoes are available in both ¾” and 1” dices and thick wedges which are a great alternative to French fries.

Features and Benefits •

Sampling and inspection of Peak® products occur in the field, at the shipper, and on the receiving dock, prior to arriving at the customer location.

•

Peak® Potatoes are packed to order and shipped in a timely manner to preserve freshness.

•

Trucks are carefully monitored while in transit to ensure product is kept at the correct temperature.

•

Packed in 4/5 lb plastic modified air • Modified Atmosphere Packaging is used to prolong shelf life, increase product quality and to add value to processed foods. Air is removed from the package and replaced with a gas mixture that helps preserve product freshness.

Products ITEM # 556172 556174 556179 556184 556190 556191

DESCRIPTION Potato White Diced 1/2“ Potato White Diced 3/4” Potato Redskin Diced 3/4” Potato Redskin Diced 1” Potato White Slied 1/$” with skin-on Potato White Shredded

PACK 4 4 4 4 4 4

SIZE 5 LB 5 LB 5 LB 5 LB 5 LB 5 LB

Produce Guide 2018

31

Green Thumb Farms, Inc.

PO Box 147 - 123 West Fryeburg Rd. - Fryeburg, ME 04037 Phone: (207) 935-3341 - Fax: (207) 935-3318 www.greenthumbfarms.com

From Our Fields, To Your Kitchen.

We Have Your Frying Potato Needs Covered Year-Round!

Our Green Label Bag: Time of Year: October- Early July Potato Variety: Norwis

The Green Thumb Guarantee Green Thumb Farms guarantees that only the Norwis Chef will be packed in our Green Thumb Farms Green Label bag, giving you a consistent product every time.

Best Performing Potato In The Food Service Industry The low sugar content allows the Norwis to fry light, not dark. The Norwis also maintains its form when boiled making for excellent mashed consistency.

Early Fall

Summer Our Blue Label Bag: Time of Year: July - Early September Potato Variety: Frying Russet

Our Red Label Bag: Time of Year: Late August- Early October Potato Variety: Early Crop Maine Round White

32

Produce Guide 2018

n

row G d n a l g n New E

Summertime Fresh Tomatoes

Year-Round

At Backyard Farms we’re focused on being really, really good tomato growers.

It’s our goal to provide the Northeast with the freshest, best-tasting tomatoes possible— year-round. That’s why we leave our tomatoes on the vine as long as possible. And it’s why we are so passionate about our produce.

New England Grown— Year-Round

Thanks to our greenhouse in Madison, Maine, tomato lovers across the Northeast can enjoy summertime fresh tomatoes all year long. Our tomatoes feed on minerals and nutrients without the use of soil, allowing us to grow a consistently great-tasting crop yearround.

498222 Beefsteak Tomatoes 343086 On Vine Cluster Tomatoes 260662 On Vine Cocktail Tomatoes 420876 Extra Large Whooper Tomatoes 866692 Red Tomatoes

12 lb 11 lb 5 lb 12 lb 25 lb

Produce Guide 2018

33

Tomatoes T

omatoes are a staple in most types of restaurants, whether they be Italian, Mexican, casual, or white tablecloth. There are so many types of tomatoes and each one with a unique purpose depending on the menu application. Regardless of type, Peak-branded tomatoes are grown for quality and consistency and are always packed to order.

Features and Benefits • Peak-branded tomatoes are processed, washed, and repacked for quality, shelflife and greater consistency of ripeness and color.

• Quality assurance teams monitor the growing areas for proper crop management.

• Sampling and inspection of Peak products occur in the field, at the shipper, and on the receiving dock, prior to arriving at the operator location.

• Trucks are carefully monitored while in transit to ensure product is kept at the correct temperature.

• Products are sourced from a variety of growers in order to provide year-round supply across all Peak product offerings.

• Deliveries are efficiently consolodated to reduce expenses.

• Performance Foodservice provides Good Agricultural Practices (GAPS), Trace Back, and third party audits. All suppliers are audited by QA personnel.

Helpful Hints Products Item#

Description

Pack

Size

878065

TOMATO 5X6

1

25 LB

TOMATO 5X6 FRSH

1

10 LB

878064

TOMATO 6X6

1

25 LB

878063

TOMATO 6X7

1

25 LB

43411

34

423245

TOMATO 6X7 - 1 LYR

1

10 LB

452910

TOMATO SLCD 3/8 CUT

2

5 LB

880565

TOMATO DICED 3/8" TRAY

2

5 LB

423589

TOMATO CHRY

12

1 PT

419221

TOMATO GRAPE 12 PINT

12

1 PT

878056

TOMATO ROMA

1

25 LB

Produce Guide 2018

Keep tomatoes fresher longer.

Store under-ripe tomatoes upside down on a counter or flat surface at room temperature until fully ripened, then move them to a cooler spot.

Hasten ripening time.

Place under-ripe tomatoes in a brown paper bag. Add to the bag a ripe banana with its skin pierced a number of times. Leave the bag in a dark room with the temperature set at 70°F overnight. Voila, your tomatoes should be a perfect shade of red.

Tomatoes Categories of Tomatoes

Grades

Mature Green Tomatoes • Tomatoes are harvested with only a small portion of the tomato having pink. These “Mostly Green” Tomatoes are shipped to a location nearer to the distribution point where they begin the process of turning red. Since each tomato ripens a bit differently, the tomatoes must be repacked so that they are uniform at shipping to the customer.

Peak Tomatoes are graded either U.S.D.A. 1 or 2. (#3s are often called “food service”, “cull”, or “café” tomato).

• The range of standards for cafés is wide. It is important that the customer understands the degree of variation in a café or cull. Café tomatoes often have some degree of exposed moisture from breakdown.

Specifications & Slice Yield “Average slices per tomato” based upon using a standard 3/16” slicer Rounds Size

Average slices per tomato

4X5- (Extra Large)

11.00

Handling and Storage

5x6- (Extra Large)

10.50

6x6- (Large)

8.75

Vine ripe/ Hot House Tomato • A tomato that is allowed to turn fully red or pink on the vine is usually called a “vine-ripe.”

• 50-60° F. is an ideal temperature for storing tomatoes.

If you deviate from this, it can result in a shorter shelf life or possible tomato damage.

6x7- (Medium)

7.90

• These tomatoes are shipped in a layered box and place packed. They are NOT re-packed.

• Most operators do not have ideal or even acceptable storage conditions for tomatoes. Determine the best tomato storage alternative under his/her specific conditions. The best storage area will vary from customer to customer and from tomato lot to tomato lot.

• Because the tomatoes are harvested green they retain their solids and firmness. This makes the “Mature Green” tomato excellent for slicing. It also is a good shelf life tomato.

• These tomatoes have more gel inside and may have a slightly thicker skin. These tomatoes will have a somewhat sweeter flavor. Because of the gel inside, these tomatoes may not be as good for slicing applications.

• #2 Tomatoes are typically graded by shape defect, size variances, inconsistent ripening, but would not have mold, or moisture present.

• The warmest spot of a walk-in cooler is the highest shelf near the door.

Packaging Layer Packs Most Rounds (and all Romas) are sold in 25lb bulk boxes.

For customers that may want a more uniform pack with consistent sizing for round tomatoes, a hand placed 1 or 2-layer box is available.

Roma Size (Romas are sized by count in a 25# box)

Average tomato count per 25# box

Medium

140-180 /25# box

Large

120-160 /25# box 100-120 /25# box

Extra Large

• Ethylene producer Temperatures BELOW 42°F will cause the tomato to lose its flavor and may adversely impact shelf life. Evidence of cold or freeze damagedamage does not become evident until 12-36 hours after damage and the damage cannot be reversed.

Tomato Varieties Characteristics

Applications

Selling Tips

Slicing and eating raw, or for cooking.

• Size appropriately for use • Choose type of tomato for best use • Sell layer packs for precision sizing and higher profile serving needs • Good for multiple-menu application

Oblong in shape Thick walls More pulp (meat) than other tomatoes Fewer seeds

Salads, sandwiches, salsa, sautes, slices for pizza, sauces

• Perfect for slicing and dicing • High solid tomato • Long shelf life

• • • •

Small, round approx. 1” diameter Red or yellow Juicier than larger varieties Overall, losing popularity to the grape tomato

Salads, kabobs, garnish, can be stuffed or sautéed with herbs. Popular at salad bars

• Portion control • No waste

• • • • • •

Oblong in shape Sweeter than other varieties Lower acid content than other varieties Typically red but yellow and orange are also grown Bite sized Have overtaken cherry tomatoes as the preferred “bite sized” tomato due to size and flavor

Side dishes, salads, roasting, in pasta dishes

• • • • • •

Round/ Globe

Mature Greens • High solids • Long shelf life • Sorted for desired color and ripeness • May be bought at “pink” stage

Roma

• • • •

Cherry

Grape

Vine Ripe/Hot House • High sweetness and sugar • Less solids • Thicker skin • Sold at full red stage

Portion control and more per flat than cherries per flat No waste Better flavor profile Size better for “bite sized” portion Shape keeps it from rolling of plate Because more growers are now growing grapes, price point is normally equal or below cherry price point

Produce Guide 2018

35

Onions T

he versatile onion adds flavor, texture, and color to a breadth of menu items and is one of the least expensive produce items per pound. It is a staple in nearly every kitchen and its uses are as numerous as its layers. Peak® Onions are packed by premium growers to standards higher than those of U.S. grade 1. Choose a Peak® Onions to suit your menu needs!

Features and Benefits •

Peak® Onions are processed and repacked for quality, shelf-life and greater consistency, always exceeding grade #1 quality and sizing.

•

Onions contain antioxidants that help delay or slow the oxidative damage to cells and tissue of the body.

•

Onions contain calcium, iron, and have a high protein quality (ratio of mg amino acid/gram protein).

They are also low in sodium and contain no fat.

•

Quality assurance teams monitor the growing areas for proper crop management.

•

Sampling and inspection of Peak® products occur in the field, at the shipper, and on the receiving dock, prior to arriving at the customer location.

•

Peak® Onions are packed to order and shipped in a timely manner to preserve freshness.

•

Trucks are carefully monitored while in transit to ensure product is kept at the correct temperature.

•

Products are sourced from a variety of growers in order to provide year-round supply across all Peak® product offerings.

•

Deliveries are efficiently consolidated to reduce expenses.

•

Performance Foodservice provides Good Agricultural Practices (GAPS), Trace Back, and third party audits. All suppliers are audited by QA personnel.

Onion Tips and Knowledge

36

•

To mellow an onion’s pungency, soak it in water.

•

Cook onions at medium or low heat, high temps make onions bitter when cooking.

•

After cooking, serve onions as quickly as possible. A cooked onion will lose flavor slowly after cooking.

•

Use baking soda to remove onion smell on dishes and clothes.

•

Use lemon to remove the onion smell from your fingers.

Produce Guide 2018

Onions Onion Handling and Storage Temperature: All onions should be stored in a cool dry place. It is okay to store onions between 32° and 60°F. Ideally, they should be kept around 45°. Avoid temperatures higher than 70°.

Environment: Air circulation is critical in extending the shelf life of onions. Keep onions away from walls and corners of buildings. Low humidity is also helps extend the freshness and shelf life. Humidity below 70% is ideal.

Item List Item#

Description

Pack

Size

907425 867181

ONION RED JUMBO

1

25 LB

ONION RED JUMBO FRSH TFF

1

5 LB

470663

ONION RED MED

1

25 LB

866541

ONION YLW JUMBO

1

10 LB

907426

ONION YLW JUMBO FRSH

1

50 LB

265727

ONION YLW SUPER COLOSSAL

1

50 LB

Bruising: Handle onions as carefully as possible. Bruising onions will create soft spots that will break down and decay rapidly.

Storage Neighbors: The most susceptible products to both absorb and give off odors are pears, apples and celery. Keep these products away from onions to avoid transferring odors and tastes.

Onion Varieties

Cut Onions: Fresh cut onions should be stored in plastic bags between 33° and 38°F.

Onion Sizes

Storage Onion Also known as Spanish Onions

Medium Onions measure between 2 ¼” and 3 ¼ “ Jumbo Onions are measure between 3” and 4” Colossal Onions are larger than 3 ¾” A bag is within USDA specs if 90% of the onions are in the stated range.

Yields from a 4” onion compared to a 3” onion are about 4% -10% higher depending on what product the onion is used for (4% for diced and 10% for rings/ slabs). This makes larger onions a better value for the customer.

PEAK® SPECIFICATION STATES THAT 70% OF THE ONIONS IN THE JUMBO BAG MUST BE GREATER THAN 3 ½”. THIS IS A SIGNIFICANT SPECIFICATION VARIANCE FROM THE USDA GUIDELINES AND SHOULD BE PART OF THE PEAK® VALUE PROPOSITION.

Summer or Spring Onion Also known as Sweet onions

#1 STORAGE Onions — Harvested in the late summer and early fall primarily in the Idaho–Oregon area but can be found in many other states in lesser quantities. These onions have a low water content and therefore store well. They are generally shipped out of storage from October through March. You can store these onions for many weeks. They have layers of papery skin and are generally round.

Storage onions are less sweet and slightly more pungent and flavorful.

These are great for dishes with longer cooking times but perhaps not as good for fresh dishes. The low water content makes them ideal for the fryer. #2 SUMMER/SPRING Onions — Harvest begins in April in the southern U.S. and continues until August. These onions are sweeter, softer, have higher water content, and bruise easier than the storage onion. Their shelf life is also much shorter lasting only 3 – 4 weeks and are susceptible to softening and decay. Their skin is generally soft and they tend to be a “flatter” shape.

Within the spring onion category are some specialty varieties such as the Vidalia, and the Maui Sweets. Vidalias are a high sugar summer onion from Georgia, a great onion but perhaps more of a specialty item.

Produce Guide 2018

37

Green

Onions C

risp green onions bring a dash of color and subtle flavor to a wide range of menu applications.

From a flavorful breakfast omelet to dips, appetizers, garnishes and sides–green onions are always in fashion. These crunchy gems are delicious alone or as accompaniments, and they provide many options for decorative touches.

Features and Benefits • Peak branded green onions are double washed, trimmed and packaged in breathable film for extended shelf life.

• Iceless processing saves on shipping weight and eliminates melting ice and water which could be a safety hazard in the back-of-the-house.

• Iceless green onions have a longer shelf life than iced onions.

• Peak green onions are packed in waxfree recyclable cartons for packaging efficiency and reduced cost.

• Sampling and inspection of Peak products occur in the field, at the shipper, and on the receiving dock, prior to arriving at the customer location.

• Trucks are carefully monitored while in transit to ensure product is kept at the correct temperature.

• Products are sourced from a variety of growers in order to provide yearround supply across all Peak product offerings.

• Deliveries are efficiently consolidated to reduce expenses.

Green Onion Dip INGREDIENTS 1 cup mayonnaise 1 cup sour cream 1⁄2 cup green onion, Sliced 1⁄2 cup fresh parsley sprig 1 teaspoon Dijon mustard 1 garlic clove, minced 1⁄2 teaspoon sugar salt and pepper INSTRUCTIONS Blend all ingredients in a blender until nearly smooth.

Cover and refrigerate.

38

Produce Guide 2018

• Performance Foodservice provides Good Agricultural Practices (GAPS), Trace Back, and third party audits.

All suppliers are audited by QA personnel.

Green

Onions Availability

Preparation and Use

Green onions are harvested by hand. Because of the labor intensity, most are now grown in Mexico. They are grown year-round and are shipped from Yuma, AZ.

Sizes and Packs

Both the white base and the green leaves are edible. To prepare, remove excess skin and trim off the root end. Cut trimmed green onions crosswise into slices according to desired size for your recipe. They are frequently eaten raw in salads, salsas and dips. Whole green onions can also be grilled or served raw on a relish tray.

The onions are washed, trimmed, dried, and packed in clear cello. The following pack sizes are available

Finely minced green onions can be used as a substitute for fresh chives.

Item #

Item

Pack Size

854420 ONION GRN ICELESS FRSH

1

2 LB

907545 ONION GRN W&T TFF

4

2 LB

• 4 count/2 lb. most common for foodservice (Peak-branded onions) • 2 count /24 bunches • 4 count /12 bunch • 24/5.5 oz. bunch mostly used for retail

1 medium onion equals 2 tablespoons of sliced green onions.

Care & Handling When selecting green onions, look for bright green tops and firm white bottoms. They should be free of rot, roots, foreign matter, disease, insects, mechanical damage or any other damage affecting quality. The stems should be fresh, bright green and free of damage caused by cuts, spots or discoloration. Green onions should be stored away from odorsensitive foods, as they tend to absorb the odor of the onions.

• The typical shelf life for iceless green onions is 21 days, and 16 for iced onions.

• The ideal storage temperature is 34°F

Sizing: Size

Thickness

Count/bunch

XXX (Large)

12mm and above

5-6

XX (Medium)

10-12mm

6-8

X (Small)

7.5-10mm

8-10

The typical iceless size is medium or XX: 10-12 mm thickness, 11 inch length

Nutritional Highlights • High in fiber • Low calorie • Great source of vitamin A, C & K, manganese, potassium and copper.

Produce Guide 2018

39

Onions

Fresh-Cut and Whole Peeled

W

hether you’re topping a pizza, grilling fajitas, or making pico de gallo, Peak Fresh-Cut and Whole Peeled Onions simplify the task and minimize product waste. These time-saving products are ready-to-use and easy-to-store in your walk-in cooler. Serve the deliciously bold flavor of Peak Onions in your signature recipes and savor the convenience.

Features and Benefits

Menu Suggestions Onions are a key ingredient in so many recipes. Why not spend less time peeling, chopping and cutting and more time creating sensational new menu items? For a quick spicy side, try this Pico de Gallo recipe.

Pico de Gallo INGREDIENTS 4 ripe plum tomatoes, seeded and finely chopped 1 small white onion, finely chopped 1⁄2 cup cilantro leaf, chopped (or more to taste!)

2 -3 jalapeno peppers, seeded and finely chopped 1 tablespoon lime juice salt DIRECTIONS Combine all ingredients; cover and refrigerate for at least an hour.

40

Produce Guide 2018

•

Peak Fresh-Cut and Whole Peeled Onions are washed, clean and readyto-use.

•

Red and white onions are available in either a pizza cut or a diced cut.

•

Product contains no preservatives.

•

Reduces cross-contamination in the kitchen.

•

Eliminates risk associated with knives.

•

Quality assurance teams monitor the growing areas for proper crop management.

•

Trucks are carefully monitored while in transit to ensure product is kept at the correct temperature.

•

Products are sourced from a variety of growers in order to provide yearround supply across all Peak product offerings.

•

Deliveries are efficiently consolodated to reduce expenses.

•

Performance Foodservice provides Good Agricultural Practices (GAPS), Trace Back, and third party audits.

All suppliers are audited by QA personnel.

Fresh Cut

Onions

Fresh-Cut and Whole Peeled

Whole Peeled Onion Vs. Sack Onion Conversion Chart

Convenient Cuts

30 lb. Whole Peeled Yellow Onion

50 lb. Yellow Sack Onion

Base Cost

$13.78/Case FOB

$11/Sack FOB

Gross Weight in Pounds

30 lbs.

50 lbs.

Gross Cost/Pound

$0.46/lb.

$0.22/lb.

Trim Loss Weight/Pound

0 lbs.

15 lbs.

Net Usable Weight

30 lbs. net

35 lbs. net

Net Cost/Pound

$0.46/lb.

$0.31/lb.

Prep Time in Minutes

0

45

Direct Labor Cost/Minute ($11.00 divided by 60)

$0.00

$0.17

Indirect Labor (Payroll Tax, Work Comp, Medical)

$0.00

$0.04

*Labor Cost Prep

$0.00

$9.30

Adjusted Case Cost

$13.78

$20.30

Adjusted Net Cost/Pound

$0.46/lb.

$0.58/lb.

Peak offers two distinctive cuts of both red and yellow onions. The pizza cut is perfect for use in salads, fajitas, and pizza. The diced cuts are nice to use in potato salads, guacamole, soups and salsas.

Diced Cuts

Pizza Cuts

*It is recommended that individual restaurants base their information on their own employees’ labor experience and equipment.

Product Yield

Nutritional Information

CUT PRODUCT

• Onions contain antioxidants that help delay or slow the oxidative damage to cells and tissue of the body.

Product Cut

Weight

#cups

Diced

5 lbs.

18.75

Pizza Cut

5 lbs.

31

WHOLE PEELED Product Cut

Weight

Count

Whole Peeled

30 lbs.

30

Item#

Description

• Onions contain calcium, iron, and have a high protein quality (ratio of mg amino acid/gram protein). They are also low in sodium and contain no fat.

Storage • Refrigerate between 34-36° • Properly rotate stock • Products are good for 18 days from pack date

• Data suggests onion consumption has the potential to decrease the incidences of osteoporosis.

Pack

Size

477257

ONION RED DICED 1/4 IN

2

5 LB

418212

ONION RED SLCD 1/4" TRAY PACK

2

5 LB 5 LB

477256

ONION RED WHL PLD

4

247093

ONION YLW DICED 3/8" TFF

1

5 LB

857201

ONION YLW DICED 3/8" TFF

4

5 LB

486143

ONION YLW SLIVERED 3/8"

4

5 LB

543961

ONION YLW SLIVERED 3/8"

1

5 LB

477287

ONION YLW WHL PLD

4

5 LB

Produce Guide 2018

41

FreshFresh Cut Ready-to-Serve Produce Cut Ready-to-Serve Produ • Washed and cut to size • Washed and cut to size • No preservatives or additives or additives • No preservatives • Keep it fresh • Keep it fresh • Store at 34˚36˚F in container • Store at original 34˚- 36˚F in original container • Open bags•just before Open bagsserving just before serving • Remove air•and resealair opened bagsopened bags Remove and reseal • To maintain avoid making pinholes • color, To maintain color, avoid making pinholes or tears in bags or tears in bags BROCCOLI &BROCCOLI CAULIFLOWER & CAULIFLOWERSPECIALTY SALADS SPECIALTY SALADS Broccoli Spears Florets

Tight,DESCRIPTION deep green florets

Elegant appearance Tight, deep green florets

Two sizes: Elegant appearance Regular & Small/Salad bar

Half Twoiceberg sizes: & half chopped Regular & romaine Small/Salad bar

80% Half chopped iceberg & romaine, half chopped 20% iceberg romaine

Perfect for 80% chopped Caesar salads romaine, 20% iceberg

1⁄8", 3⁄16" and ¼"

12 12 lb. lb. case case with with four four 33 lb. lb. bags bags

Regular: 6 lb. case 12 lb. case with w/two 3 lb. bags four 3 lb. bags Salad Bar: 6 lb. case w/two 3 lb. bags

20 lb. case6 lb. with Regular: case four 5 lb.3 lb. bags w/two bags Salad Bar: 6 lb. case (#875697) w/two 3 lb. bags

20 20 lb. lb. case case with with four four 55 lb. lb. bags bags

12 20 lb. lb. case case with with six four2 5lb.lb.bags bags

20 12 lb. lb. case case with with four lb.bags bags six 25lb.

(#880503)

(#880507)

¼" (#880490)

33 lb. lb. bag bag yields yields twenty-four twelve 4 oz. 2 oz. servings servings

53 lb. lb. bag bag yields yields twenty 4 oz. 2 oz. twenty-four servings servings

55 lb. lb. bag bag yields yields twenty twenty 44 oz. oz. servings servings

25 lb. lb. bag bag yields yields eight 4 oz. twenty 4 oz. servings servings

52 lb. lb. bag bag yields yields twenty eight 4 4oz.oz. servings servings

CASE SIZE

3 lb. bag yields PORTIONS twenty-four 2 oz.

PER PACK servings

DER

PORTIONS PER PACK

12 lb. caseCASE with SIZE four 3 lb. bags

AL OR

(#880569)

SPECI

DESCRIPTION

Broccoli Florets

33 lb. lb. bag bag yields yields twelve 4 oz. 2 oz. twenty-four servings servings

Cauliflower Broccoli Florets Spears

Salad Bar (#877277)

Romaine Cauliflower Blend 50/50 Florets

ONIONS Red Onions

Sliced Red Yellow Onion Onions Slabs

Chopped Romaine Romaine Blend 80/20

Shredded Chopped Lettuce Romaine

Three Perfectshreds: for Caesar salads

ONIONS

Yellow Sliced Onion Rings Yellow Onions

Julienne Yellow Cut Onions Onion Rings

Diced Julienne Yellow Onions Cut Onions

Carrot Diced Sticks Yellow Onions

DER AL OR

SPECI

DER AL OR

SPECI DESCRIPTION

or sliced ³⁄16" rings DESCRIPTION

³⁄³⁄1616"" thick rings or sliced

3/8" thick ³⁄³⁄1616"" thick thick

thick ³⁄1/4" ³⁄1616"" thick thick

³⁄³⁄1616"" thick thick

³⁄³⁄816" "dice thick

³⁄³⁄88"" thick dice cut, brick pack

CASE SIZE

¼" rings: 20 lb. case CASE SIZE w/four 5 lb. bags Sliced: 10 lb. case w/two 5 lb. bags

10 case20with ¼"lb. rings: lb. case two 5 lb.5 bags w/four lb. bags Sliced: 10 lb. case w/two 5 lb. bags

10 lb 20 case 10 lb. lb.case casewith with with 5 lb. bags two lb two55four lb.bags bags 10 lb. case (#479360) with two 5 lb. bags

10 lb case 20 case with 20 lb. lb. casewith four lb. bags two lb bags with5four 5 lb. bags 10 lb. case (#576476) with two 5 lb. bags

20 lb. lb case 10 case with lb. casewith with two bags four lb four555lb. lb.bags bags

20 lb 10 case with 10 lb. lb.case casewith with two bags four lb two 55 lb. lb.bags bags

20 10 lb. lb. case case with with four two 5 lb. bags

(#486143)

(#857201)

(#877668)

5 lb. bag yields PORTIONS ten 8 oz. portions PER PACK

55 lb. lb. bag bag yields yields ten ten 88 oz. oz. portions portions

55 lb. lb. bag bag yields yields ten ten 88 oz. oz. portions portions

55 lb. lb. bag bag yields yields ten ten 88 oz. oz. portions portions

55 lb. lb. bag bag yields yields ten ten 88 oz. oz. portions portions

55 lb. lb. bag bag yields yields ten ten 88 oz. oz. portions portions

55 lb. lb. bag bag yields yields twenty oz. portions ten 8 oz.4 portions

PORTIONS PER PACK

42

Red Onion Slabs Onions

Romaine Blend 80/20 50/50

Produce Guide 2018

ICEBERG Chopped Lettuce

Salad Mix Lettuce

Shredded Red Cabbage

20 lb. case with four 5 lb. bags

20 lb. case with four 5 lb. bags

10 lb. case with two 5 lb. bags

(#880493)

(#880509)

(#231427)

5 lb. bag yields twenty 4 oz. servings

5 lb. bag yields twenty 4 oz. servings

5 lb. bag yields forty 2 oz. servings

Two options: Plain shred or with carrot

Shredded, green cabbage with premixed color or separate bags of carrots and red cabbage

With carrot: 20 lb. case w/four 5 lb. bags 1⁄8" x 3" shred: 10 lb. case w/two 5 lb. bags

20 lb. case with four 5 lb. bags

20 lb. case with four 5 lb. bags

5 lb. bag yields forty 2 oz. servings

5 lb. bag yields forty 2 oz. servings

(#266208) Carrot

CARROTS & CELERY Match Sticks Shredded Carrots

Celery Sticks

Coleslaw Mix

Plain, diced cabbage or separated color with carrots and red cabbage

DER

Crisp and convenient

Diced Red & Green Cabbage

AL OR

Chopped iceberg with separated color or red cabbage & carrot, or premixed

Shredded Cabbage

SPECI

Plain, chopped iceberg

CABBAGE

(#857209) 5 lb. bag yields forty 2 oz. servings

TOMATOES & GREEN PEPPERS Diced Celery

Sliced Tomatoes

Diced Tomatoes

Sliced Green Peppers

Diced Green Peppers

Two cuts to meet your needs

4" length or split

³⁄8" dice

Medium or large tray pack

Roma ³⁄8" dice

Sliced from large peppers

1/2" (#61388) ³⁄8" dice 1/4" (#875773)

10 lb. case with two 5 lb. bags

10 lb. case with two 5 lb. bags

20 lb case 10 lb. casewith with two 5 lb. bags four lb bags

20 lb case 10 lb. casewith with two 5 lb. trays four lb bags

820lblb.case with case with four 45 lb lb.bags bags two

10 lb. case with two 5 lb. bags

(#994196)

(#880545)

(#875755)

(#452910)

10 lb case 20 lb. casewith w/four lb. bags two 5 lb5bags 10 lb. case (#880565) w/two 5 lb. trays

5 lb. bag yields forty 2 oz. portions

5 lb. bag yields twenty 4 oz. portions

5 lb. bag yields forty 2 oz. portions

5 lb. tray yields forty 2 oz. servings

5 lb. package yields forty 2 oz. servings

5 lb. bag yields forty 2 oz. servings

(#452910) 5 lb. bag yields forty 2 oz. servings

Produce Guide 2018

43

Green

Beans P

eak traditional and French green beans offer superior quality and convenience. Both varieties are delicious, crisp and colorful, creating a beautiful plate presentation. Washed and trimmed, these beans are ready for use in a wide variety of menu applications like green beans amandine, beef and green bean stir-fry, salads and sides.

Features and Benefits • Peak Traditional and French Green Beans are available year-round so you can enjoy fresh beans any time of year.

• Peak Green Beans are washed and trimmed and ready for use, saving preparation time in the kitchen.

• Green beans are naturally nutritious, offering a healthy menu option.

• Quality assurance teams monitor the growing areas for proper crop management.

• Sampling and inspection of Peak products occur in the field, at the shipper, and on the receiving dock, prior to arriving at the customer location.

• Trucks are carefully monitored while in transit to ensure product is kept at the correct temperature.

• Products are sourced from a variety of growers in order to provide yearround supply across all Peak product offerings.

Menu Suggestions Health conscious consumers will appreciate the versatility of this nutritious, lowcalorie, low-carb vegetable. Enjoy these fresh beans all year long!

Garlic and Red Pepper Green Beans INGREDIENTS 1 pound Peak French green beans 2 tablespoons olive oil 6 cloves garlic, chopped 1 tablespoon red pepper flake Flaky salt and lemon zest to garnish INSTRUCTIONS Bring a large pot of water to a boil.

Add the green beans and cook for 2 minutes. Drain the green beans and set aside.

In a large heavy bottom skillet, heat the olive oil over medium high heat. Sauté the garlic and red pepper flakes for 2 minutes. Add the green beans and stir together Season with salt and the lemon zest and serve immediately.

44

Produce Guide 2018

• Deliveries are efficiently consolidated t reduce expenses.

• Performance Foodservice provides Good Agricultural Practices (GAPS), Trace Back, and third party audits. All suppliers are audited by QA personnel.

Green

Beans Traditional and French Bean Distinctions

Growth and Availability Traditional Green:

Traditional Traditional beans are bigger. French Beans are skinnier and more uniform. Different varietals grown in different climates. All French beans are grown in warmer climates. like Central America.

Traditional beans are snipped at both ends for added convenience.

French

Late October through April traditional beans are grown in Homestead Florida (90%), some parts of Mexico, and California.

Mid April through July they are grown in Americus Georgia, North Carolina, Virginia, Tennessee, and California.

July through early October they are grown in Ohio, NY, Michigan and sometimes in California and Colorado.

French beans are slightly more tender in. They are also a touch sweeter, but 99% of people would not be able to tell the difference.

September through November they are grown in Americus, Georgia, North Carolina, Virginia, Tennessee, California, Texas

French beans are typically used for a nicer presentation, as they are far more uniform.

French Beans are grown year round in Guatemala.

French Beans are trimmed on one end, which is industry standard.

If the beans are stressed in the field due to heat and lack of water they will not be as crisp and can be chewy.

Green Bean Tip Blanching green beans before cooking will help lock in the bright green color.

Storage Green beans should be stored between 38° and 42°F. They have a shelf life of 16 days from the date of packing.

Keep cool until use. By allowing the beans to warm up they will increase their respiration rate. This could lead to the ends cooking up brown where they have been bruised in the trimming process.

Item # Item 389678 BEAN GREEN SNIPPED

Pack 2

Size 5 LB

Produce Guide 2018

45

SNOW PEAS Eat Smart fresh snow pea program provides trimmed snow peas with highquality year-round availability. Delivered washed, trimmed and ready-to-use, these peas are perfect for use in a wide variety of dishes – such as salads, appetizers, side dishes or as a garnish to a main dish. Snow peas are a fresh way to easily add a touch of sweetness to your menu.

• Year-round availability • Naturally nutritious • No preservatives • Many uses – salads, appetizers, side dishes and more

Featuring BreatheWay technology to naturally extend shelf life

Description

Size Units Per Case Dimensions Net Case Full Pallet Ti-Hi Cube Case LxWxH inches Weight Pounds Case Count

Snow Peas (#851285)

5 lb 2 16 x 12 x 7.06

10

800-454-1355 • www.apioinc.com REV 10/12

46

Produce Guide 2018

100 10 x 10 0.92

FRENCH BEANS GreenLine French (Haricots Verts) green bean program provides fine, slender and sweet French green beans year-round. Washed and trimmed at one end – these beans are a consumer favorite as they deliver flavor, texture and freshness with superior on-plate presentation.

• Year-round availability • No preservatives • Fresh, washed and trimmed • Saves time and labor • Naturally nutritious • Many uses – salads, appetizers, side dishes and more

Description

Size Units Per Case Dimensions Net Case Full Pallet Ti-Hi Cube Case LxWxH inches Weight Pounds Case Count

French Beans (#270369)

32 oz 3 10.38 x 9.38 x 6.81 6

198 18 x 11 0.38

800-454-1355 • www.apioinc.com REV 10/12

Produce Guide 2018

47

SUNSHINE BLEND The popular GreenLine Sunshine Blend combines green beans, julienned carrots and wax beans (also known as yellow beans) – farm-fresh, washed, trimmed and packaged in a 5 pound bag for convenience. Ready-to-go upon arrival, this delicious blend is perfect to utilize for a wide variety of dishes. Crisp and colorful, these fresh vegetables offer maximum value and year-round convenience.

• Year-round availability • No preservatives • Fresh, washed and trimmed • Saves time and labor • Naturally nutritious • Many uses – salads, appetizers, side dishes and more

Description

Size Units Per Case Dimensions Net Case Full Pallet Ti-Hi Cube Case LxWxH inches Weight Pounds Case Count

Sunshine Blend (#334860)

5 lb 2 13.5 x 9.5 x 10 10

800-454-1355 • www.apioinc.com REV 10/12

48

Produce Guide 2018

100 14 x 7 0.74

KALE VEGETABLE BLEND Eat Smart Kale Vegetable Blend is an irresistible combination of highly nutritious vegetables. This product includes fresh julienned broccoli, slivered Brussels sprouts, chopped cabbage, chopped kale and chicory. The salad pieces are perfectly sized for serving in a variety of applications and provide excellent color, texture and flavor with the ultimate convenience. Including 5 superfoods in a single meal has just become amazingly easy – and delicious. Available in a 2 pound bag.

Item #402627

• Year-round availability • Includes 5 nutritious superfoods • Delicious and unique blend of vegetables • Saves time and labor • No preservatives Recipe Suggestion: Add dried cranberries, roasted pumpkin seeds and poppyseed dressing to create a perfect harmony of flavors.

Featuring BreatheWay technology to naturally extend shelf life

Description

Size Units Per Case Dimensions Net Case Full Pallet Ti-Hi Cube Case LxWxH inches Weight Pounds Case Count

Kale Vegetable Blend

2 lb 5 16 x 12 x 10.75 10

80

10 x 8 1.15

800-454-1355 • www.apioinc.com REV 10/12

Produce Guide 2018

49

Iceless Asian-Cut

Broccoli P

eak iceless Asian-cut broccoli saves chefs time in the kitchen and space in the freezer, making it a cost efficient option for those requiring premium broccoli cuts in their recipes. Because excessive stem material is removed, the resulting product is ready to use in stir fry, beef and broccoli, baked casseroles, a simple side, or raw with a signature dip.

Features and Benefits • Peak-branded broccoli is iceless, resulting in a lower number of kitchen slips and falls. Iceless also means a smaller packaging footprint, which saves space in the walk-in refrigerator as well as a reduced chance of crosscontamination.

• Unlike most broccoli packaging, Peak Asian-Cut Broccoli Crowns are packed in recyclable boxes that contain no wax.

• Quality assurance teams monitor the growing areas for proper crop management.

• Sampling and inspection of Peak products occur in the field, at the shipper, and on the receiving dock, prior to arriving at the customer location.

Menu Suggestions Broccoli has always been a popular choice among health-conscious consumers.

Lately, though, it has branched out from its commonly recognized place on the plate.

Trending now are innovative menu items such as roasted broccoli and garlic and “Broccoli Tot” appetizers or sides.

Broccoli Tots INGREDIENTS 12 ounces Peak Iceless Asian-cut broccoli, cut into small florets ¼ cup chopped scallions 2 large garlic cloves, minced 2/3 cup shredded cheddar cheese 1 egg, beaten 2/3 cup bread crumbs Salt & pepper Hot sauce to taste

50

Produce Guide 2018

PREPARATION Preheat oven to 400°F Bring 3 cups water to a boil. Blanch the broccoli in boiling water for about two minutes. Finely chop the cooked broccoli.

In a mixing bowl, add broccoli, scallions, garlic, cheddar, egg, and bread crumbs. Optional: Add hot sauce of choice. Mix well and chill in the refrigerator for 15–20 minutes.

Spray a nonstick baking sheet with nonstick spray. Shape the mixture into tot shapes and spread them evenly on the sheet.

Bake for 8–9 minutes. Flip and then bake for an additional 8–9 minutes on the other side until golden brown.

• Trucks are carefully monitored while in transit to ensure product is kept at the correct temperature.

• Products are sourced from a variety of growers in order to provide year-round supply across all Peak product offerings.

• Deliveries are efficiently consoldated to reduce expenses.

• Performance Foodservice provides Good Agricultural Practices (GAPS), Trace Back, and third party audits.

All suppliers are audited by QA personnel.

Iceless Asian-Cut

Broccoli Item List Item # Description 495319 Iceless Asian-Cut Broccoli, Length: 31/2”-5,” Diameter: 4” - 6”

Pack 1

Size 20 lb. Carton

32-38 Uniform Crowns/Carton

Growth and Availability Peak Iceless Asian-Cut Broccoli grows in both the spring and the fall in several locations in the western United States and is available year round from farmers in central Mexico. Depending on the region and weather, broccoli typically takes 60 days to mature.

Drip irrigation is used to ensure plants are supplied only the water and nutrients they need while minimizing wasteful water runoff.

GROWTH SEASON December-March: Winter desert growing region of Arizona and California April-November: Salinas Valley, California Year-Round: Central Mexico

Nutritional Highlights Broccoli is a nutritional powerhouse. It is not only rich in vitamins, minerals and fiber, but is loaded with antioxidants and protective phytochemicals as well.

Broccoli also contains some of the highest levels of vitamins A and C of any food.

Specifications The 20 lb carton nets approximately 32-38 uniformed sized crowns.

The final product is harvested by hand when the crown has grown to the full shape and girth.

Size of Crowns: Length: 3.5”-5” Girth: 4” - 6” Box Dimensions: 19.75” x 11.5” x 10.75” Storage Requirements: 34° - 38°F

Produce Guide 2018

51

Broccolini

®

A One and Only Across between Chinese kale and broccoli, Mann’s Broccolini® Brand Sweet Baby Broccoli delivers flavor that’s sweeter and milder than regular broccoli.

It is 100% edible from flower to stem optimizing plate coverage. Handcultivated and hand- harvested, Broccolini stars in ethnic presentations from Mediterranean through the entire range of Asian cuisines to classic American.

Farm Fresh From Mann’s – Fresh Veggies Made Easy.

Broccolini with Grilled Chicken Salad

52

Produce Guide 2018

Broccolini An Exciting Introduction Perhaps it was because Broccolini® was the first really new vegetable to be introduced in a long time ...Or maybe it was Broccolini’s elegant appearance... Or the fact that you could eat both stalk and florettes. But whatever it was, Broccolini, took America’s chefs, food writers and consumers by storm when Mann Packing introduced it in 1998.

Today, Broccolini brand sweet baby broccoli is in the process of moving from a designer vegetable to a mainstream vegetable as more and more Americans become acquainted with its many benefits, including the fact that its 100% edible with a tender, flavorful stem.

Pack Specifications ITEM

®

Nutrition Facts Serving Size about 8 stalks (82g)

Features & Benefits

• • • • • •

Servings Per Bunch about 2.5

Edible from flower to stem Tender, edible stalk Year-round availability Year-round stable pricing No additives or preservatives Fresh, never frozen

Amount Per Serving

Calories 35

As Served

Calories From Fat 0 % Daily Value

Total Fat 0g Saturated Fat 0g Cholesterol 0mg Sodium 25mg Potassium 270mg Total Carbohydrate 6g Dietary Fiber 1g Sugars 2g Other Carbohydrates 2g Protein 3g

Yield & Preparations

• • • • • • • • •

100% usable product Zero waste Blanch and hold to use in multiple menu items Use chilled on salads or with crudités dips Top pizzas or toss into pastas Sauté with olive oil and garlic Tempura fry or stir fry Roast with parmesan cheese and butter Wrap with prosciutto or Serrano ham for tapas style appetizers • Culinary options are endless!

0% 0% 1% 8% 2% 5%

Vitamin A 30% • Vitamin C 130% Calcium 6% • Iron 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: Calories: Less than Total Fat Less than Sat Fat Less than Cholesterol Less than Sodium Potassium Total Carbohydrate Dietary Fiber

PACK SIZE

CARTON (H X W X D)

ITEM#

GROSS WEIGHT

NET WEIGHT

CARTONS/ PALLET

CARTONS/ LAYER

18 Banded bunches

4.875 x 11.375 x 19.5 "

890446

10lbs.

9 lbs.

80

8

2,000 65g 20g 300mg 2,400mg 3,500mg 300g 25g

2,500 80g 25g 300mg 2,400mg 3,500mg 375g 30g

ICED

Broccolini

Approx. 13-18, Stalks/bunch

Luca Broccollni

Kobe Beef Broccollni

Broccolini & Filet Mignon

Handling Information

• Keep refrigerated at 34° F. Shelf Life

• 16 days at 34° F. • Slight yellow flowering is normal characteristics of Gai Lain.

Recipes

Foodservice recipes available from Mann Packing Company, Inc. Marketing Department 1333 Schilling Place Salinas, CA 93901-4552 831-422-7405 Fax 831-422-5171

Salinas, California 93901 | 800.884.6266 www.veggiesmadeeasy.com

©2011 Mann Packing Company, Inc. Broccolini is a registered trademark of Mann Packing Company, Inc.

Produce Guide 2018

53

Convenient Food Service Packaging

Fresh Zucchini Noodles

Lighten Up Menus with

Fresh Yellow Squash Noodles

Veggie NOODLES Lipman Family Farms Veggie Noodles are preservative-free, gluten-free, and ready to cook and serve. Veggie Noodles are a simple healthy ingredient swap for carb-intensive pasta and rice offerings. 100% fresh and ready to add to salads, stir frys, soups and sautĂŠs, Veggie Noodles are an easy way to freshen up, lighten up, and add a pop of color to low-cal and lower-carb menu choices.

Vegetable Noodles

Item Code

Pack

Fresh Zucchini Noodles

573808

2/4# trays

Fresh Yellow Squash Noodles

573810

2/4# trays

Grown Fresh Year Round. Contact your PFG sales representative to learn more.

LipmanFamilyFarms.com 54

Produce Guide 2018

™

e Beets Beetology™

P

Food Service Beets

Ø Attributes Beet™ • March to Your Own Beet™ • Peeled, Cooked and Ready to Eat d Ready to Eat • Vacuum packed for freshness, keep spoilage to a minimum and attract a new customer base to a booming beet category!

• Bursting keep with flavorspoilage and freshly harvested from the field freshness, to adirectly minimum and attract a new customer base to a bo • Perfect for salads, side dishes, smoothies and recipes • Beets have ranked as one ofdirectly the highest growth vegetables (in consumption) in the vegetable category for the past two years! and freshly harvested from the field • 8 month shelf life; 3 days shelf life once opened side dishes, smoothies and recipes as one of the highest growth vegetables (in consumption) in the vegetable catego Beetology™ days shelf life once opened P Food Service Beets

Ø Attributes • • • • • • •

March to Your Own Beet™ Peeled, Cooked and Ready to Eat Vacuum packed for freshness, keep spoilage to a minimum and attract a new customer base to a booming beet category!

Bursting with flavor and freshly harvested directly from the field Perfect for salads, side dishes, smoothies and recipes Beets have ranked as one of the highest growth vegetables (in consumption) in the vegetable category for the past two years!

8 month shelf life; 3 days shelf life once opened PFG ITEM NUMBER

555488

PFG ITEM NUMBER

555488

UPC

0 73490 15929 9

UPC

0 73490 15929 9

UPC

0 73490 15929 9

BRAND

BRAND

DESCRIPTION

Whole Red Beets – Food Service

Beetology

BRAND

Beetology

Beetology

UOM

5.5 lb.

DESCRIPTION

Whole Red Beets – Food Service

DESCRIPTION

CASE PACK

5

UOM

5.5 lb.

CASE PACK

5

U

Whole Red Beets – Food Service

5.

Produce Guide 2018

55

Garlic G

arlic has long been an essential ingredient in Mediterranean and Asian inspired cuisine and has found its way into nearly all genres of cooking. In fact, garlic is the second highest selling spice in the world behind black pepper. Whether you prefer the mild, nutty flavor of foods prepared with roasted whole cloves, or the more pungent taste of recipes using crushed garlic cloves, Peak peeled garlic cloves make it easy to add fabulous flavor.

Features and Benefits • Peak garlic cloves are peeled weekly offering customers the freshest garlic available on every order.

• Peak garlic cloves are all natural using no preservatives.

• Garlic consumption may help lower blood pressure and cholesterol and may also help prevent certain types of cancers.

• Product is conveniently packaged and easy to use.

• Peak garlic cloves are individually peeled saving your customers valuable labor cost and preparation time.

• Quality assurance teams monitor the growing areas for proper crop management.

• Sampling and inspection of Peak products occur in the field, at the shipper, and on the receiving dock, prior to arriving at the customer location.

• Trucks are carefully monitored while in transit to ensure product is kept at the correct temperature.

• Garlic is grown by Performance Foodservice dedicated growers/partners in order to provide fresh, consistent, year-round peeled garlic supply to your customers.

Menu Suggestions

• Deliveries are efficiently consolidated to reduce expenses.

Use Peak garlic to season sauces, casseroles, potatoes and bread. Roasted whole garlic delivers a mild nutty flavor when used in roasted meat recipes like Garlic Roasted Chicken. Use chopped or crushed garlic in recipes like pesto sauce, hummus, and sautéed dishes.

• Performance Foodservice provides Good Agricultural Practices (GAPS), Trace Back, and third party audits. All suppliers are audited by QA personnel.

Garlic Bread

56

Produce Guide 2018

INGREDIENTS 2 teaspoons finely chopped Peak garlic cloves 1/2 stick (1/4 cup) unsalted butter, softened 1 tablespoon extra-virgin olive oil 2 tablespoons finely chopped fresh flatleaf parsley 1 (15- by 3 1/2-inch) loaf Italian bread

INSTRUCTIONS Preheat oven to 350°F. Mince and mash garlic to a paste with a rounded 1/4 teaspoon salt using a heavy knife. Stir together butter, oil, and garlic paste in a bowl until smooth, then stir in parsley.

Without cutting completely through bottom, cut bread diagonally into 1-inch-thick slice, then spread garlic butter between slices.

Wrap loaf in foil and bake in middle of oven 15 minutes. Open foil and bake 5 minutes more.

Garlic Value Added Fresh Peeled Garlic Comparison 30LB Loose Imported Garlic

4/5LB PEAK Whole Peeled Garlic

Lots of Waste – Additional Freight

No Waste – No Additional Freight Weight

Loose Product – Food Safety Concern

4/5LB Containers – Safety Seal

Peeling very labor intensive & time consuming

No Peeling/No Mess

Wash after Peeling

Packed in HAACP approved plant

Gross Case Weight – 32 LBS

Gross Case Weight – 23LBS

Loose Bulbs – Lots of Skins, Skins, Skins

Peeled to Specification for PFG

2 week shelf life after manually peeling

45 day shelf life – properly refrigerated

Inconsistent Sizing and Quality

Consistent Sizing and Quality

At least 40% Waste – 12LBS

Zero Waste – 100% Useable

Less than 18LBS of useable product

20LBS useable product

Price Fluctuates with the Market

Consistent Pricing = Stable Food Costs

Cost and Yield Analysis Imported Loose Garlic

PEAK Peeled Garlic

32LBS

23LBS

Net Product Weight (Useable & Waste) 30LBS

20LBS

Case Cost

$75.00

$65.00

Yield Per Case (LBS)

18LBS

20LBS

Waste Per Case

12LBS

0LBS

Labor Cost to Peel ($10.00 per hour)

$20.00

$0

Gross Case Cost

$95.00

$65.00

Cost of Useable Product per Case

$57.00

$65.00

Cost of Waste per Case

$38.00

$0

True Cost of Useable Garlic per pound

$5.28/LB 18LBS

$ 3.25/LB 20LBS

SAVINGS PER USEABLE POUND

$ 2.03/LB

$40.60 per 20LBS

Gross Case Weight

Growth and Availability • • • •

California and Mexican Grown Harvested in June/March Packed August-April/May-August Peeled in the San Joaquin Valley, CA – Weekly for Performance Foodservice • Shelf Life – 45 days • California typically peeled for 8- 9 months (August-April) for highest quality flavor, Mexican peeled 3-4 months (May-August) assuring your customers the freshest, highest quality peeled garlic.

Item #

Item

867203

GARLIC BULK

Pack Size 1

5 LB

275595 GARLIC WHL PLD DOM

4

5 LB

283987 GARLIC WHL PLD DOM

1

5 LB

Specifications • Medium sized off white cloves – All Natural Cloves • 4-5LB Containers per case, 30LB Bag/Box (Packer brand) • Stable pricing – Contract 6 months – 1 Year • HAACP program/Certified Star K Kosher/ GFSI Certified Facility/Gap Audited Farms

Advantages of Domestic vs. Chinese Peeled Garlic • Stable pricing versus weekly pricing – Can offer customers consistent prices • Much tighter QA – California Grown • Peeled to Order – Weekly drops at Dandy – Freshest garlic available • Fresh peeled/All Natural vs. Nitrogen gas preservation in imported garlic • Higher quality taste and flavor – seasonal vs. year round – Imported hotter flavor • More shelf life – 45 days vs. 30 days or less • Total control from “Farm to Fork” – Traceability completely though peeling.

• Imported garlic very difficult to trace back to fields and conditions which creates quality issues • GFSI Certified – Global Food Safety Initiative • GAP Audited Farms – Verify practices on fields (pesticides, water supply safety- California) • Global GAP Audited Farms - Mexico

Produce Guide 2018

57

Cauliflower C

auliflower is reinventing itself as a trendy new offering across all menu parts. Chefs are seasoning, grilling, pureeing and baking this cruciferous white vegetable into crispy appetizers, low-calorie pizza dough, soups, and dips. A little imagination and a head of Peak cauliflower go a long way these days!

Features and Benefits • Cauliflower is trending as a healthy replacement for protein in menu items such as cauliflower steaks, or as a grain replacement in items like cauliflower rice.

• 100% useable product when core is used as an ingredient.

• Quality assurance teams monitor the growing areas for proper crop management.

• Sampling and inspection of Peak products occur in the field, at the shipper, and on the receiving dock, prior to arriving at the customer location.

• Trucks are carefully monitored while in transit to ensure product is kept at the correct temperature.

• Products are sourced from a variety of growers in order to provide yearround supply across all Peak product offerings.

• Deliveries are efficiently consolidated to reduce expenses.

Menu Suggestions Health conscious consumers will appreciate the versatility of this nutritious, lowcalorie, low-carb hero of a vegetable. You’ll find it posing as a carb in Cauliflower Mac ‘n’ Cheese, Cauliflower Bacon Cheddar Chowder or Cauliflower Hummus.

• Performance Foodservice provides Good Agricultural Practices (GAPS), Trace Back, and third party audits. All suppliers are audited by QA personnel.

Cauliflower Hummus INGREDIENTS 3 cups raw cauliflower florets 2 Tbsp water 2 Tbsp olive oil ½ tsp salt 3 whole garlic cloves 1.5 Tbsp Tahini paste 3 Tbsp lemon juice 3 Tbsp extra virgin olive oil ¾ tsp kosher salt paprika and extra olive oil for serving

58

Produce Guide 2018

INSTRUCTIONS Combine cauliflower, water, 2 Tbsp olive oil, ½ tsp salt, and 3 whole garlic cloves to a microwave safe dish. Microwave for about 15 minutes - or until softened.

Put the cauliflower mixture into blender, or food and blend. Add the tahini paste, lemon juice, 2 raw garlic cloves, 3 Tbsp olive oil, and ¾ tsp salt. Blend until mostly smooth. Adjust seasoning as necessary.

To serve, place the hummus in a bowl and drizzle with extra virgin olive oil and a sprinkle of paprika.

Cauliflower Item List Item# Description 247072 CAULIFLOWER FLORETS SALAD BAR 877277 CAULIFLOWER FLORETS SALAD BAR 866992 CAULIFLOWER FRESH

Pack

Size

1 2

3 LB 3 LB 3 CT

1

Specifications Cauliflower 6ct: • • • •

•

Cauliflower head is well trimmed with curds to be blemish free.

Head width: 6 count: 5.75-7” Weight: 13.5 lbs Color: Exposure to sunlight does cause the cauliflower in the field to yellow. Growers keep the cap/wrap leaves of the plant in place around the head just until harvest.

Handling: Store in 34-36 F Degrees

Growth and Availability

Cauliflower Mini Florets Salad Bar Item# 877277

Peak Cauliflower grows in both the spring and the fall in several locations in the western United States and is available year round from farmers in central Mexico.

Depending on the region and weather, cauliflower typically takes 70-100 days to mature. Drip irrigation is used to ensure plants are supplied with only the water and nutrients they need while minimizing wastefull water runoff.

• •

Once mature, the cauliflower is harvested by hand and then inspected for flower bead tightness and pests.

Cauliflower Florets Item# 877279 • •

Length: 0.75” – 1.5” Diameter: 0.75”-1.5”

Length: 1” – 3” Diameter: 1” – 3.5”

Once quality inspection is completed, the broccoli is cooled to 34-36°F and stored.

GROWTH SEASON December-March: Winter desert growing region of Arizona and California April-November: Salinas Valley, California Year-Round: Central Mexico

Nutritional Highlights An excellent source of vitamin C, cauliflower provides vitamin A, vitamin B-complex, vitamin E, carbohydrates, protein, iron, calcium, potassium, phosphorus, magnesium, and dietary fiber. It’s low in calories (only 25 per serving), very low in sodium and has no fat, saturated fat or cholesterol.

Produce Guide 2018

59

Peppers B

ell peppers are one of the cook’s most versatile vegetables. They’re a must-have for Italian cooking and great for Mexican food, stir fries, and garnishes. Cooked or raw, bell peppers add flavor and color to any menu. Peak branded premium-quality bell peppers are available year round for use in both hot and cold weather recipes.

Features and Benefits • Peak branded bell peppers offer convenience and premium quality.

We select crisp, juicy peppers that are free of blemishes and well shaped.

• Our bell peppers are expertly handled every step of the way. State-of-theart packaging helps ensure optimum texture and flavor for customer enjoyment.

• Individual cases of prewashed green, yellow or red peppers are available.

Green peppers are available in sizes from medium to jumbo.

• Sampling and inspection of Peak products occur in the field, at the shipper, and on the receiving dock, prior to arriving at the customer location.

• Trucks are carefully monitored while in transit to ensure product is kept at the correct temperature.

• Products are sourced from a variety of growers in order to provide yearround supply across all Peak product offerings.

• Deliveries are efficiently consolidated to reduce expenses.

Veggie Lettuce Wraps INGREDIENTS 4 Peak Fresh Produce lettuce leaf, Romaine 1/4 Cup(s). Peak Fresh Produce carrot, shredded 1/4 Cup(s). Peak Fresh Produce Pepper(s), Red Bell (thinly sliced) 1/4 Cup(s). Peak Fresh Produce cucumber(s) (shredded) 1/4 Cup(s). Peak Fresh Produce Pepper(s), Yellow Bell (thinly sliced) 4 oz(s). ginger ale Salt and pepper (to taste) 1 tsp(s). salad oil

60

Produce Guide 2018

• Performance Foodservice provides Good Agricultural Practices (GAPS), Trace Back, and third party audits.

All suppliers are audited by QA personnel.

INSTRUCTIONS Toss the carrots, peppers and cucumber with the oil and ginger ale. Season. Drain off extra liquid and wrap the vegetables in the lettuce to eat.

Peppers Growing and Availability Bell Peppers are available year-round from two regions in North America.

Winter

Spring

Summer

Fall

East Coast Region

South Florida from Palm Beach south to Homestead

South Georgia

Tennessee, South Georgia North Carolina and as far north as Canada

West Coast Region

Mexico

California Desert

California Central Valley

California Desert

Stem Rot

Storage

Stem rot may form on the stem of the pepper from where it was cut for harvest.

As long as it is contained on the stem, it will not affect the quality, taste, or appearance of the pepper.

Bell peppers are best stored at temperatures between 46° - 52°F. Since most restaurant coolers do not cool above 45°F, peppers should be kept in the walk-in nearest the door at the warmest spot in the cooler.

Pepper Colors Red, yellow and orange peppers are typically grown in green houses, except in Mexico where they can be field-grown. Green peppers can turn red, but this is not ideal and the shelf life would be severely compromised.

Colored Peppers are typically sold in 11lb boxes.

Pepper Varieties There are many different varieties of bell peppers grown for different parts of the country. They are similar in appearance with no noticeable difference to the average observer.

Some peppers will have three lobes and some will have four in the same lot.

Volume vs. Weight Peppers are packed by volume rather than weight. Though one box may be heavier than the next due to water volume or thickness of the pepper wall, the volume of peppers will be the same. Peppers are normally heavier in the summer.

Grades and Pack Size Peppers are graded as either #1s or #2s. #1 Peppers All medium, large, extra large and jumbo are #1 #1 will be uniform in size and appearance and stand up straight. In foodservice, these are used for stuffed peppers. They are typically $4 to $6 more than choice and $6 to $8 more than suntan. As with all produce. this can change with the market. #2 Peppers Choice and suntan CHOICE Choice peppers are the majority of sales to foodservice. This is a perfectly good pepper that can be small, misshapen, or otherwise deformed. Sizes in a box will vary.

This pepper is perfect for chopping and all ingredient needs.

SUNTAN This pepper has started to show color and will have a shoulder that may appear chocolate in color.

This is this lowest price pepper and is great for soups or other applications where appearance has very little impact.

Sizes will vary in a box.

Bell pepper count per box:

Item#

Description

Pack

Size

867167

Medium

80-85 count

PEPPERS BELL RED LG FRSH

1

5 LB

Large

60-65 count

875407

PEPPERS GRN BELL LG

1

1.11 BU

Extra large

50-55 count

875406

PEPPERS GRN BELL MED TFF

1

1.11BU

875773

PEPPERS GRN DICED 1/4"

2

5 LB

Jumbo

40-45 count

854414

PEPPERS GRN LG FRSH

1

5 LB

Green peppers are generally packed in a 11/9 bushel and the average weight is 19 to 24 lbs./box

Produce Guide 2018

61

Celery W

ith a flavor profile described as “earthy, grassy, astringent, and parsley-like,” celery is one of the most versatile vegetables in foodservice kitchens. The raw, crunchy stalks are an expected addition to Bloody Marys but can surprise guests in many other beverages. Sautéed celery is the third vegetable partner in the “Holy Trinity” of Cajun cuisine and French mirepoix, plus an essential ingredient in American stuffing. Multiple growing regions allow celery to be sourced throughout the year, making it easy for chefs to keep this staple on hand.

Features and Benefits • Available year-round to make menu planning and sourcing easier • Available in two pack sizes with larger stalks in the 24 count pack and smaller stalks in the 30 count pack giving more versatility for multiple preparation needs • Good source of Vitamin C and low in sodium and calories.

• Sampling and inspection of Peak products occur in the field, at the shipper, and on the receiving dock, prior to arriving at the customer location.

• Trucks are carefully monitored while in transit to ensure product is kept at the correct temperature.

• Products are sourced from a variety of growers in order to provide yearround supply across all Peak product offerings.

• Deliveries are efficiently consolidated to reduce expenses.

Menu Ideas

62

• Performance Foodservice provides Good Agricultural Practices (GAPS), Trace Back, and third party audits.

All suppliers are audited by QA personnel.

•

Celery Almond Pesto with Fresh Herbs & Grated Parmesan

•

Chopped Celery Raita Whisked with Ground Cumin & Topped with Fresh Mint, Serve with Pita

Selecting Celery

•

Celery & Onion Stir Fried in Peanut Oil with Cumin Rubbed Lamb & Chiles

•

Matchstick Apple & Celery Salad with Basil, Cilantro, Mint, Red Onion & Pecans

Celery should be firm and unblemished with crisp, straight stalks that break easily when snapped.

Leaves should be clean and green (not yellow) with no wilting.

•

Excellent garnish for Bloody Marys

Produce Guide 2018

Celery Pack Sizes Whole Celery PRODUCT

PACK SIZE

CARTON DIMENSIONS (inches)

CARTONS PER PALLET

TI/ HIGH

CARTON CARTON CUBE WEIGHT (cubic feet) (lbs)

Celery 4/5 Carton

24 Size/18 Count

19.25 X 14.5 X 8.5

40

8/5

1.37

40-43

Celery 4/5 Carton

30 Size/24 Count

19.25 X 14.5 X 8.5

40

8/5

1.37

40-43

Standard celery is packed in a 50lb carton with 36 bunches, 30 bunches, or 24 bunches, with 24count being the most common size.

Peak celery comes in a 40lb size and is often referred to as the 4/5ths box. The advantage of this pack is the easier handling, smaller storage size, and reduced waste for most users. For the 24 size celery there will be 18 bunches per box, for the 30 size celery there will be 24 bunches, and the 36 size will have 30 bunches.

Less Stringy

Taste

Compare Peak celery to others. We think you will find our product to have less stringiness than our competition.

Years of extensive natural breeding, combined with consumer and marketplace research shows that our celery products have the sweet taste consumers enjoy. Because of our growers continual investment in breeding superior seed varieties along with innovative processing technologies, Peak boasts the most flavorful and crunchy celery in the marketplace.

Color We also have the darkest green celery in the industry. No yellow stalks with Peak brand.

Growing Calendar Yuma

December - March

Oxnard

November - June

Salinas

June - November

Shelf Life

Yield and Portion Analysis Yield Per Carton – 69% Usable Product Average Average Portions: 1 bunch = 10-12 stalks = 5.5 cups diced or sliced 18 Count Pack = 99 cups 24 Count Pack = 132 cups 30 Count Pack = 165 cups

Storage & Handling For maximum shelf life and freshness, store celery in 32°-36°F refrigeration.

Keep celery away from ethylene-producing fruits and ripening rooms. Celery absorbs odors from other commodities such as apples and onions and should not be stored near them. Follow good rotation practices; first shipments received should be used or displayed first.

21 days if temperature properly maintained at 34° - 36°F

Item#

Description

Pack

Size

907442

CELERY 24 CT NAKED TFF

1

24 CT

880545

CELERY STICK 4" STACK PACK

2

5 LB

865009

CELERY SPLIT

1

6 CT

Produce Guide 2018

63

Cucumbers W

hat would salads and summer dishes be without cucumbers? Much less refreshing! Peak cucumbers are available year-round so you’ll be able to enjoy their cool and refreshing flavor any time of year. Peak fresh and crisp cucumbers are perfect for use in dips, salads, drinks and drink garnishes.

Features and Benefits • Crisp texture and small seed core for maximum and preferred dense flesh.

• Packaged for freshness in poly bags, with a recyclable carton.

• Sampling and inspection of Peak products occur in the field, at the shipper, and on the receiving dock, prior to arriving at the customer location.

• Trucks are carefully monitored while in transit to ensure the product is kept at the correct temperature.

• Products are sourced from a variety of growers in order to provide yearround supply across all Peak product offerings.

• Deliveries are efficiently consolidated to reduce expenses.

• Performance Foodservice provides Good Agricultural Practices (GAPS), Trace Back, and third party audits. All suppliers are audited by QA personnel.

Cucumber/Garlic Dip Ingredients 1 large cucumber 3/4 cup plain yogurt 3/4 cup sour cream 3 tablespoons olive oil 4-1/2 teaspoons minced fresh dill 4-1/2 teaspoons red wine vinegar 3 minced garlic cloves 1/4 teaspoon salt Fresh dill to garnish Pita bread wedges Directions Peel cucumber; cut in half lengthwise and scoop out seeds. Grate cucumber; squeeze between paper towels several times to remove excess moisture.

Place cucumber in a small bowl; stir in the yogurt, sour cream, oil, dill, vinegar, garlic and salt.

Refrigerate until chilled. Sprinkle with additional dill. Serve with pita wedges. Yield: 2 cups.

64

Produce Guide 2018

Cucumbers Growth & Availability Cucumbers are available year-round from two regions in North America.

East Coast Region

Winter

Spring

Summer

Fall

South Florida from Palm Beach south to Homestead

South Georgia

Tennessee, North Carolina and as far north as Canada

South Georgia

California Desert

California Central Valley

California Desert

West Coast Region Mexico

Storage •

Cucumbers are best stored at temperatures between 42° - 50°F, humidity 90% to 95%

•

Cucumbers have an expected shelf life 10 – 14 days from harvest

•

Cucumbers are waxed to extend shelf life, this protects the delicate skin, while also giving the cucumber a shiny appearance.

•

Cucumbers are always packed in the shed / packing house verses the field so the wax can be applied during the sorting & sizing process

Identify Aging Product Shriveled ends on a cucumber indicate that the product is reaching the end of its shelf life.

Waxing The industry normally waxes cucumbers with a food safe wax to help with the shelf life as well as giving them the shiny appearance.

Item #

Description

Pack

Size

873914 Select Cucumber

1

1.11 BU

424463 Super Select Cucumber

1

1.11 BU

853716 Super Select Cucumber

1

36 CT

853718 Super Select Cucumber

1

12 CT

Sizes & Grades

Packaging

Super Select Super Select graded cucumbers are 7 to 9 inches long and are mostly straight with uniform diameter and scar-free. This item is typically used by retailers due to the better appearance on the shelf

Cucumber count per bushel box varies by the size of the cucumber. The average box weight is 48lbs. for Super Select and Select. 

Super Select 68-72 count

Select Select graded cucumbers vary in length and diameter and may be curved or otherwise misshapen. They may also have some scarring. Select cucumbers are normally $3 to $5 less than Super Select.

As with all produce this can change with the market.



Select can very greatly from 55-100 count



Carton cucumbers average 24lbs. and have a 24 count per carton.

These cucumbers are straight and relatively scar-free. Many foodservices prefer this pack as it is a more manageable number of cucumbers.

Select cucumbers are the majority of sales to food service this is a perfectly good cucumber that can be used for all ingredient needs.

Produce Guide 2018

65

Squash Z

ucchini and summer squash, separately and together, are a side-dish staple. Both bring a touch of color and subtle flavor to soups, stews and pasta sauces. Diced squash is tasty and attractive in salads made with greens or pasta. For a hearty meal or appetizer, try cutting a squash in half lengthwise, scooping out the seeds, and filling with sausage stuffing, and baking.

Features and Benefits • Peak-branded zucchini and summer squash are consistent in size, allowing for easier recipe planning.

• Peak squash is constantly monitored for freshness, size and shape.

• Careful packaging and handling helps ensure that each squash remains free of defects.

• Squash is carefully and professionally grown, inspected by trained and certified personnel, shipped, and then reinspected before it is delivered.

• Deliveries are efficiently consolidated to reduce expenses.

• Performance Foodservice provides Good Agricultural Practices (GAPS), Trace Back, and third party audits.

All suppliers are audited by QA personnel.

Grilled Vegetable and Hummus Wrap INGREDIENTS 1 medium Peak Fresh Produce Zucchini (cut in half lengthwise) 1 medium Peak Fresh Produce Yellow Squash (cut in half lengthwise) 1 medium Peak Fresh Produce Pepper(s), Red Bell 1 medium Peak Fresh Produce Pepper(s), Green Bell to ta salt and pepper to dr Piancone olive oil, extra virgin 1/2 c. Peak Fresh Produce spinach (shredded) INSTRUCTIONS Drizzle squash and peppers with olive oil and season with salt and pepper. Grill vegetables, turning frequently until outer skins of peppers are charred and squash is almost cooked through. Remove from grill and allow to cool. Peel roasted peppers and remove stem and seeds. Slice into thin strips and set aside. Slice squash thinly on the diagonal. Spread each wrap with 2 heaping tbsp. of Sabra® Roasted Garlic Hummus. Sprinkle evenly with chopped spinach leaves. Place half of the grilled vegetables on each pita over Sabra® Roasted Garlic Hummus and spinach in center of wraps. Roll one end in and tuck both sides while rolling, to look lie a burrito. Squeeze as you roll to keep shape. Secure with toothpicks and slice in half on the diagonal.

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Produce Guide 2018

• Minimum and maximum storage temperature environments, multiple deliveries, receiving procedures, shipping procedures, and warehouse policies are enforced to ensure the freshest possible products.

Squash Growing and Availability Squash are available year-round from two regions in North America.

Winter

Spring

Summer

Fall

East Coast Region

South Florida from Palm Beach south to Homestead

South Georgia

Tennessee, North Carolina and as far north as Canada

South Georgia

West Coast Region

Mexico

California Desert

California Central Valley

California Desert

Characteristics Zucchini and Yellow Straightneck Squash

Length

Description

Zucchini

Yellow

Fancy

7-9”

6-8”

Medium

9” and larger 8” and larger

Product will be fresh, firm clean and free from damage by scars, misshapen, discoloration, cuts, and other damage. These are typically used for retail. Cost is typically and historically $2 to $4 more than medium. As with all produce, this can change with the market.

This is a perfectly good squash that can be larger, misshaped, or otherwise deformed. Ideal for chopping and as an ingredient.

Common Concerns • Yellow Straightneck squash scars very easily from wind damage which leaves scratches from the leaves.

• Pitting is a common problem with zucchini. It gives the appearance of very small indentations all over the squash.

• Zucchini can take on a rubbery feel as it reaches the end of its shelf life.

• Occasionally freshly harvested squash will have a tendency to bleed some sap within the first 24 hours of harvest. This is normal and should not be confused with decay. Also, zucchini should be cut from the vine not pulled or broken.

Storage Zucchini / Yellow Straightneck Squash are best stored at temperatures between 45° - 50°F

Packs Most yellow and zucchini squash are packed in ½ bushel boxes.

Product that is too large for the ½ bushel box are packed in a full bushel box and are considered #3 grade product.

Type of squash

Count per ½ bushel box:

Fancy Yellow Straightneck Squash

45-54 count with a goal of 50 Net weight 20 lbs.

Fancy Zucchini Squash

45-54 count with a goal of 50 Net weight 20 lbs.

Item#

Description

Pack

Size

389686

SQUASH BTTRNT PLD

2

10 LB

417509

SQUASH BTTRNT PLD

1

10 LB

875445

SQUASH YLW MED

1

.5 BU

867194

SQUASH YLW MED FRSH

1

10 LB

867190

SQUASH ZUCCHINI FRSH

1

10 LB

875444

SQUASH ZUCCHINI MED

1

.5 BU

Assuming no restaurant has a cooler at that temperature so Zucchini / Yellow Straight neck Squash should be kept in the walk in nearest the door at the warmest spot in the cooler

Produce Guide 2018

67

Mushrooms S

tuffed, sliced or sautéed, mushrooms add a texture and flavor like none other to an array of menu offerings. Who would have thought these charming little toadstools would offer such a wealth of gourmet excellence? Mushrooms are key to dishes like Beef Stroganoff, Mushroom Soup, salads, Fried Mushroom Appetizers and Sausage Stuffed Mushrooms.

Mushroom Fast Facts • Mushrooms are a fresh, natural superfood that are found throughout the menu.

No other food compares to mushrooms in terms of flavor and their versatility as a meat extender, a meat enhancer, topping, filling, side, appetizer and more.

• Mushrooms are grown indoors so they are local and in-season all year • Mushrooms are gluten free, fat free and low in calories with Vitamin D, potassium (8%), B vitamins and multiple minerals and antioxidants • Chefs across the country are blending fresh, chopped mushrooms with ground meat for healthier, more sustainable and more delicious meals. It works because finely chopped, uma- mi-rich mushrooms look similar and take on the flavor of meat. Add nutrients to America’s iconic foods without losing taste or satisfying texture.

Quick Tips for Foodservice Operators State of the art growing methods and handling practices ensure a constant, US grown, year-round supply of high quality mushrooms. Here are a few handling tips to help preserve quality and prevent shrinkage: • Refrigerate fresh mushrooms immediatel upon receipt.

• Store between 34 F and 38 F in the origina shipping container.

• Quickly rinse just before use.

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Produce Guide 2018

• The real test of flavor is when consumers actually have a choice and then choose a meat-mushroom blended item on the menu. This happened in 2015, when more than 200 restaurants added the blend to their menu through a James Beard Foundation promotion and will again for this summer’s campaign.

• Whether consumers are attracted to the ability to sustain or the nutrition of the burgers, they all pointed to the delicious, juicy, meaty flavor. At restaurants, steakhouses, burger joints, colleges and food trucks, the flavor drove ordering of the blend when thousands of consumers raved about the flavor and posted and reposted their preferences on Instagram.

Mushrooms Mushroom Varieties

White Button Crimini

Portabellas

Enoki

Oyster

Maiitake

Shiitake

The most popular mushroom. They represent about 90% of mushrooms consumed in the United States.

Baby portabellas, similar in appearance to whites, but have a light tan to rich brown cap and a firmer texture.

A larger relative of crimini. They have tan or brown caps and measure up to 6 inches in diameter

Tiny, buttonshaped caps and long spindly stems.

Can be gray, pale yellow or even blue, with a velvety texture.

Appear rippling and fan-shaped, without caps.

They are also called “Hen of the Woods.”

Tan to dark brown and have broad, umbrella-shaped caps, wide open veils, tan gills, and curved stems that should be removed.

They have a meaty texture.

They have a fairly mild taste and blend well with almost anything.

Their flavor intensifies when cooked.

They have a deeper, earthier flavor than whites.

They have a deep, meat-like texture and flavor.

They are mildtasting and crunchy.

Oysters have a very delicate flavor.

Maiitake have a distinctive aroma and a rich, woodsy taste.

They are rich and woodsy when cooked.

They can be sautéed or cooked any way or enjoyed raw in salads.

Sauté, broil, microwave or cook almost any way.

They can be grilled, broiled or roasted and served as appetizers, entrees or side dishes.

Before using, trim roots at cluster base. Separate stems before serving.

Sauté with butter and onions to bring out their flavor.

Sauté lightly in butter or oil

Taste best when cooked.

Try them sliced and sautéed on pizza, in pasta, quesadillas or cheeseburgers.

Their hearty, full-bodied taste makes them an excellent addition to beef, wild game and vegetable dishes.

Their hearty taste and texture makes them a flavorful vegetarian alternative – grill and serve them as “burgers” on toasted buns.

Try them raw in salads and sandwiches or use them as an ingredient in soups, such as a stock made with soy sauce and tofu.

Try over linguine with sliced steak and red peppers, sprinkled with grated Parmesan cheese.

For a richer taste in any recipe calling for mushrooms, use maiitakes.

They can be a main dish ingredient or used in side dishes and soups.

They add a meaty flavor and texture to stir-fry, pastas, soups, entrees and sides.

Safety

Handling and Storage • Store at an 85-90% humidity to maintain quality and shelf life.

• Cultivated mushrooms purchased from reputable sources can be considered safe.

• Residual of the growing medium should be brushed off of mushrooms but because it is pasteurized it is free from potential pathogens.

• Do not store in non–porous plastic bags, as it will accelerate mushroom deterioration.

• Do not store near pungent items, as mushrooms may absorb strong odors.

• White, crimini and oyster mushrooms remain fresh for 5-6 days. Portabellas should hold for 7-10 days. Enokis and shitakes last for up to 14 days.

Item# 272375 272376 272377 272378 272379 272386 272388 272396 272397 272401 272415 272418

Description MUSHROOM BUTTON MUSHROOM MED MUSHROOM LG MUSHROOM SLVR DOLLAR MUSHROOM FDSRVC MUSHROOM SLCD 1/4" TUB MUSHROOM PORTOBELLO BULK MUSHROOM PORTOBELLO CAP 3 1/2" MUSHROOM PORTOBELLO CAP 4 1/2" MUSHROOM SHIITAKE #1 MUSHROOM OYSTER MUSHROOM CRIMINI

Pack 1 1 1 1 1 2 1 1 1 1 1 1

Size 10 LB 10 LB 10 LB 10 LB 10 LB 5 LB 5 LB 3 LB 3 LB 3 LB 3 LB 5 LB

Produce Guide 2018

69

Herbs C

ooking and seasoning with fresh herbs is a great way enhance the flavor of your favorite meal.

From pasta dishes and soups to roasts and fish, fresh herbs provide the perfect flavoring and colorful presentation to any dish. Not only do fresh herbs taste great, they are also very nutritious. Many have been found to prevent or even cure certain diseases.

Preparation ● Select only fresh herbs. Examine the produce to make sure it is fresh with no evident spoilage. ● Keep fresh herbs separate from raw meat. ● Wash your hands with hot water and soap before handling any produce before meal preparation. ● Wash your fresh produce thoroughly before each use. This is very important in controlling illness. ● Remove and discard bruised or damaged portions when preparing to cook them. ● Discard herbs that has touched raw meat, poultry, seafood or their juices. ● Do not use the same cutting board for produce and for meat and poultry without cleaning it thoroughly with hot water and soap before and after food preparation.

Advantages of Fresh Over Dry When you cook with fresh herbs you never need to cover your food with oils or butter.

You feel better and lighter after the meal because the herbs are not accompanied by heavy oils and fats. Once you begin to eat fresh herbs and produce regularly, your body will crave these all-natural flavors! Fresh herbs enhance flavor in your dishes.

Many fresh herbs contain antioxidants to promote good health and prevent disease, while several can be used to treat or cure certain illnesses.

When it comes to dried herbs, some nutrients and flavor compounds will be lost in the drying process, and more will be lost with extended storage, but that doesn’t mean that all dried herbs are nutritionally worthless.

Use one and a half times the amount of fresh herbs as you would dry.

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Produce Guide 2018

● Clean cutting board, knives and peelers, and all other surfaces and utensils that will touch produce before and after preparing food.

Clean with hot water and soap.

Packaging Herbs are sold in 4oz, 8oz, 1lb and kilo (smaller portions are available from .25oz, .75oz, 1oz, and 2 oz.

Herbs Herb

Items

Basil

855502 - 1/2.2 lb 855570 - 1/8 oz 855569 - 1/4 oz

Chives

855552 - 1/8 oz

Cilantro

Flavor Profile

Country of Origin

Storage & Handling

USA

Leave on the counter at room temperature

In soups, rice and meat.

USA, Colombia, Israel

Keep in refrigerator

With Mexican, Middle Eastern and Asian dishes.

USA, Mexico

Keep in refrigerator

Product Uses

Basil is extremely aromatic with a scent of pepper, anise, and mint. The With beef, chicken, taste is sweet, but savory, and just sauces and more. like the smell, it is peppery yet minty.

Chives have a delicate onion flavor and are a great substitute for onion if you prefer a milder flavor or are cooking for finicky eaters.

855549 - 1/8 oz W&T: 249098 - 1/1 lb W&T: 907446 - 4/1 lb

Dill

855546 - 1/8 oz

Dill has a sweet and citrusy flavor, but is also slightly bitter.

With salmon and other fish

USA, Colombia

Keep in refrigerator

Mint

855539 - 1/8 oz 855538 - 1/4 oz

Mint has a sweet spicy flavor.

In salads soup, meat and fish.

Mexico, USA

Keep in refrigerator

Oregano

855533 - 1/8 oz

Oregano has a warm, slightly bitter taste with a hint of sweetness.

In pizza, tomato sauce, meat and vegetables.

USA, Colombia

Keep in refrigerator

USA

Keep in refrigerator

Parsley

Flat: 855536 - 1/8 oz Parsley brightens flavors. It adds Italian: 866538 - 1/6 ct bunches balance to savory dishes. Parsley has W&T: 248354 - 1/1 lb a mildly “bitter� flavor.

W&T: 907443 - 4/1 lb

Rosemary

855530 - 1/8 oz

Rosemary is an herb in the mint family.

With meats, vegetable, breads, and marinades

Colombia

Keep in refrigerator

Sage

855527 - 1/8 oz 855526 - 1/4 oz

Sage has a fragrant aroma and an astringent but warm flavor.

With poultry and stuffing.

USA

Keep in refrigerator

Tarragon

855514 - 1/8 oz 855513 - 1/4 oz

Tarragon has a slightly bittersweet flavor.

With French cuisine and sauces.

USA

Keep in refrigerator

Thyme

855511 - 1/8 oz 855509 - 1/4 oz

Thyme has a subtle, dry aroma and a slightly minty flavor.

With rice, chicken and potatoes.

Colombia

Keep in refrigerator

Produce Guide 2018

71

Apples W

hen Johnny Appleseed first planted his orchards in the 1800s, he likely did not envision just how his endeavor would blossom. With over 100 varieties grown commercially in the United States, consumers have options they may not even realize. Tart, sweet, or somewhere in between — there is an apple for any application or occasion!

Washington Grades and Standards WAXF Premium Highest quality. Free of defects.

Perfect shape WAXF #1 Generally free of defects. Slightly less color WAXF #2 Tinge to 30%+ color depending on the variety. Red Delicious must have a minimum of 65% color.

USXF Primary foodservice and institutional grade.

WA Fancy Primary foodservice and institutional grade. Only condition issues considered for grade.

US #1 Used by processors and foodservice.

Juice bars, for example.

Apple Facts ● Washington state apples are harvested from August through late October. The apples are then put into “CA” controlled atmosphere rooms to extend the life of the fruit. ● CA storage involves keeping the temperature, various gases and humidity at a controlled level to prevent the apple from aging. ● Certain varieties of apples can be stored in these rooms for 12 months while maintaining strong pressures, great flavor and overall quality. ● Apples are a fall fruit. If you purchase a Washington apple in the summer months, it was harvested the previous fall. ● The quality and firmness of apples is affected by the overall growing conditions, crop size, calcium content, harvest maturity, storage temperature and CA storage effectiveness. ● Washington sits in the shadow of multiple volcanoes and the soil is unique and very conducive to growing apples. In addition, the Columbia River water source, along with the dry, arid summer temperatures and cool evenings during the growing season is perfect for color and condition

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Produce Guide 2018

US#1 Peeler Grade High defect percentage. Used primarily by processors.

US #1 Juice Grade Lowest quality option. Used primarily for juice.

Apples Variety

Flavor Profile

Red Delicious

Features a bright red and 12 months sometimes striped skin.

Renowned for its crunchy texture and mildly sweet flavor.

Availability Uses Snacking and salads

Gold Delicious

Sweet and mellow, this crisp apple has a tender golden skin. Its flesh stays white after slicing longer than other apples.

August – July

Snacking, salads, baking, beverages, pies, sauce

Granny Smith

Known for its delicious tart flavor and pleasing crunch, the Granny Smith apple’s popularity comes as no surprise.

12 months

Snacking, salads, baking, beverages, pies, sauce

Gala

This crisp, aromatically-sweet apple features pink-orange stripes atop a pretty yellow background.

August – July

Snacking, salads, baking, juices, pies, sauce

Fuji

This round variety features a crisp, crunchy, super-sweet and flavorful apple with long shelf-life.

August – July

Snacking, salads, baking, juices, pies, sauce

Honeycrisp

Pleasantly crisp, sweet and juicy, this popular apple features a beautiful bright red skin mottled with pale green.

September – May

Snacking, salads, baking, juices, pies, sauce

Pink Lady (Cripps Pink)

Loved by snackers and bakers alike for its unique sweet-tart flavor and firm, crisp flesh.

Named for its bright pink skin.

October – July

Snacking, salads, baking, juices, pies, sauce

Jonagold

Green-yellow basic color with crimson brindled covering color. Crisp, juicy, and aromatic.

October – April

Snacking, salads, baking, juices, pies, sauce

Cameo

A bright red striped over creamy orange color. Firm and crisp with an aromatic flavor.

October – August

Snacking, salads, baking, juices, pies, sauce, freezing

Braeburn

This crisp apple offers a sweet-tart flavor with a hint of sweet spice. Its skin color varies from orange to red over yellow.

October – June

Snacking, salads, baking, juices, pies, sauce, freezing

Ambrosia

A mostly red, glossy color 12 months with yellow patches. It has cream colored firm flesh with a sweet flavor and low acidity.

Item#

Description

Pack

Size

854422

APPLE GRANNY SMITH FRSH

1

12 CT

530623

APPLE RED DELICIOUS FCY

1

125 CT

530644

APPLE RED DELICIOUS FCY

1

100 CT

866540

APPLE RED DELICIOUS TFF

1

12 CT

Packaging Types Tray Pack

40# carton (most commonly used pack type)

Heavy Pack

44# carton (primarily packed for export)

12/3# 2 1/2” Minimum diameter

Soft net & poly bags. 40# carton primarily used by retailers

12/3# 2 1/4” Minimum diameter

Soft net & poly bags. 40# carton primarily used by retailers

8/5# 2 1/2” Minimum diameter

Soft net & poly bags. 40# carton primarily used by retailers

8/5# 2 1/4” Minimum diameter

Soft net & poly bags. 40# carton primarily used by retailers

Size for Customer Type All tray packs are packed in 40# bushel cartons using quantity listed largest to smallest fruit available.

48, 55, 64

Retail, foodservice

72, 80, 88

Retail, foodservice, export

100, 113, 125, 138

Retail, foodservice, export

150, 163, 175, 198

Schools, prisons, foodservice, export

Snacking, salads, baking, juices, pies, sauce, freezing

Produce Guide 2018

73

Citrus

Oranges and Lemons

M

ost restaurants find the sweet and tangy flavors of lemons and oranges critical to a number of their menu offerings. Whether the recipe calls for fresh squeezed orange juice in chicken a l’orange, sliced lemons atop grilled salmon, or a twist in a martini, Peak oranges and lemons are the freshest fruit available with the best possible flavor and appearance.

Features and Benefits • Peak-branded oranges and lemons meet the highest industry standards.

• All Peak branded citrus is grown and packed in California under strict food safe guidelines.

• Peak-branded citrus is available in both Fancy and Choice grades • Fruit is carefully and professionally grown, inspected by trained and certified personnel, shipped, and then reinspected before it is delivered.

• Deliveries are efficiently consolidated to reduce expenses.

• Performance Foodservice provides Good Agricultural Practices (GAPS), Trace Back, and third party audits. All suppliers are audited by QA personnel.

• Minimum and maximum storage temperature environments, multiple deliveries, receiving procedures, shipping procedures, and warehouse policies are enforced to ensure the freshest possible products.

Health Benefits Citrus fruit is not only versatile and delicious, it is also chock full of vitamin C and cancer fighting antioxidants.

• Studies have found that women who eat flavanone found in oranges may have a lower risk of having a blood-clot related stroke.

• Consumption of adequate amounts of vitamin C have been associated with a healthier heart.

Helpful Hint Keep oranges and lemons fresher longer.

Store bulk oranges or lemons in a plastic zipper bag in the cooler to keep them fresh for up to a month. Citrus fruit left out on a counter or unbagged tend to dry up and become less juicy.

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Produce Guide 2018

Citrus

Oranges and Lemons Mold and Seasonability

Grades LEMONS There are three grade classifications for lemons

ORANGES There are two grade classifications for oranges

Fancy The cleanest pack with minimal scarring and good, even color throughout

Fancy Very clean with minimal scarring and consistent color

Choice This will have some scarring and color variation

Choice There will be some scarring and color inconsistencies depending on the time of year

Standard These are a mix of color and scarring and typically a pretty rough looking lemon

Packs Product is washed, waxed and graded before packed either by count or breaker pack.

Growth and Availability Peak citrus is available year round from three districts in California and Arizona Central San Joaquin Valley

November-May

Coastal and Southern California to San Diego to Riverside April-October California Desert and Arizona

September-March

Supplies are shorter and prices are higher May through September.

Product Descriptions

Navel Orange

The most common problem with lemons is mold. Blue and white mold grow fast and spread quickly on lemons. Late spring and early summer are when mold is most likely to occur. Mold typically appears on fruit that has been damaged and leaks juice on fruit that has been stored for some time.

The only solution for this is to discard the fruit and wipe the surrounding fruit clean.

Mold may also occur in oranges, though not as often as with lemons.

Valencia Orange

Lemon

Appearance Seedless and easy to peel and Qualities and segment. Small navel looking formation at the blossom end. Floral aroma with sweet and juicy flavor.

Good source of Vitamin C.

Seeded variety. Sweet and juicy with a slight tartness.

Thin skinned. Typically smaller than navel oranges.

Good source of Vitamin C.

Tangy flavor. Common varieties are Lisbon and Eureka. Both are good sources Vitamin C.

Availability

November - June

April - October

Year round

Uses

Eating fresh, cooking, garnish, or for juice.

Eating fresh, or for juice.

Cooking and juicing.

Florida Oranges Only 8 million cases are sold for fresh from Florida. These are mostly Valencias sold in the winter (October - May). Florida oranges are typically not as pretty as California oranges due to wind damage and pest damage.

LEMONS Count Packs Approximate weight is 40lbs.

Pack sizes: 63, 75, 95, 115, 140, 165, 200, and 235lb.

The most popular sizes for foodservice are 165 and 200lb.

Citrus

Breaker Packs Pack sizes: 5, 8, 10, and 20lb.

Oranges The breaker packs are used in a number of entrées, sauces, beverages, salads, fillings and flavorings.

Item# Description Pack Size ORANGES 483043 ORANGE FCY 56 CT 1 40 LB Count Packs 483044 ORANGE FCY 72 CT 1 40 LB Approximate weight 482976 ORANGE FCY 88is CT40lbs.

1 40 LB 482977 ORANGE FCY 56, 113 CT 1 40 LB Pack sizes: 40, 48, 72, 88, 113, 138lb.

493511 ORANGE FCY 138 CT 858317 ORANGE TFF 113 CT Breaker Packs 858438 LEMON TFF FRSH

1 1 1

40 LB 12 CT 12 CT

Pack sizes: 5, 10, and 20lb.

The breaker packs are used in a number of entrées, sauces, beverages, salads, fillings and flavorings.

Handling Store lemons at 38°-42°F and oranges between 40°-42°F. Shelf life for both lemons and oranges is typically 14 days.

Produce Guide 2018

75

an

Cut Fruit P

eak and West Creek cut fruit selections provide customers with a variety of convenient ways to serve fresh-tasting fruit. Two mixed fruit options are available, each containing fresh selections of cantaloupe, honeydew, golden pineapple, oranges, and grapes. In addition, cantaloupe, honeydew, pineapple, grapefruit, and orange sections are individually packaged.

Fresh Distribution Reach • Fresh-cutting facilities in Reading, Toronto, Corona, and Vancouver • Carry zero finished goods inventory.

Everything is made-to-order • All fresh facilities are SQF certified, with traceability, HACCP and GMP programs in place • Both Preservative and Preservative-Free products are available to meet operator needs • No Preservative - fresh for 18 days

Reduce Labor and Waste • Eliminate the time & effort spent sorting and prepping fruit • Minimize Food Safe risks with in-house cutting • Improve employee safety – reduce knife use in the kitchen • Consistent yield every time – no commodity peeling or coring waste

Perfect for Healthcare Customers • • • • •

Great for resident and patient feeding, catering and cafeterias Meets ADA Food Exchange for Fresh Fruit (1/2 Cup) Dice-Cut products – smaller pieces for easier consumption (1/2” cut) Packed in our extended shelf life solution for up to 15 days (10 days for melons-only) Dice-Cut suitable for certain dysphagic patients and easy to puree

• Single serve, portion pack apples and grapes are easy healthy snack options

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Produce Guide 2018

35-45% in-house cutting yield vs Sun Rich 100% fruit yield Reduce shrink loss with 2-3 days shelf life on premise cut fruit square pails stack easily in cooler vs. multiple commodity cases of various sizes • Consistent price year-round. Easy for menu planning.

• Compact storage

Cut Fruit ITEM #

BRAND

DESCRIPTION

FEATURES AND BENEFITS

PACK

SIZE

361994

PEAK

FRUIT SALAD NO PRESERVATIVES

FRESH-CUT PRESERVATIVE-FREE FRUIT SALAD FEATURING 18 DAY SHELF LIFE FROM PACK DATE WITHOUT PRESERVATIVES. CONTAINS CANTALOUPE, HONEYDEW, GOLDEN PINEAPPLE, ORANGES, AND GRAPES. IDEAL FOR SALAD BARS, BUFFETS AND SIDE DISHES.

1

14 LB

362013

WEST CREEK

FRUIT SALAD

FRESH-CUT FRUIT SALAD FEATURING 21 DAY SHELF LIFE FROM PACK DATE. CONTAINS CANTALOUPE, HONEYDEW, GOLDEN PINEAPPLE, ORANGES, AND GRAPES. IDEAL FOR SALAD BARS, BUFFETS AND SIDE DISHES.

1

8 LB

362072

WEST CREEK

GRAPEFRUIT SECTIONS

FRESH-CUT GRAPEFRUIT SECTIONS FEATURING 21 DAY SHELF LIFE FROM PACK DATE. IDEAL FOR SALAD BARS, BUFFETS AND SIDE DISHES.

1

8 LB

362086

WEST CREEK

ORANGE SECTIONS

FRESH-CUT ORANGE SECTIONS FEATURING 21 DAY SHELF LIFE FROM PACK DATE. IDEAL FOR SALAD BARS, BUFFETS AND SIDE DISHES.

1

8 LB

Seasonal Transitions and Supply Chain

Important Comparisons

Peak Products are Preservative-Free

• High quality fruit all year around

Standard Product With

• Promote citrus in the winter months – delicious!

Preservative

• Self-contained strainer for draining No Preservative products,

• Check the drain weight, Others avg 5560%, Performance Foodservice 75%.

• No Preservative nutrition is equal to kitchen cut

• Consistent Specs on Salad Mixes (grapes, oranges, etc), others vary percentages based on market costs

• A small amount of sugar is added to the water to balance the BRIX levels of the fruit in the pail, minimizing leaching of sugars from the fruit, allowing the fruit to retain its individual flavors.

Valencia Oranges in Spring/ Summer California Ruby in Spring/ Summer Navel Oranges Fall/Winter Texas Rio Red Fall/Winter • Melons from California and Arizona and Central America • Grapes from California and Chile • Pineapple from Costa Rica

• Performance Foodservice branded fruit tastes like kitchen cut fruit: we do not use high fructose corn syrup in our preservative like others.

• Performance Foodservice product packed in water. Competitive product packed in grape juice.

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organic Organic refers to the way agricultural products are grown and processed. It includes a system of production, processing, distribution and sales that assures consumers that the products maintain the organic integrity that begins on the farm.

Setting the stage for U.S. National organic standards, the U.S. Congress adopted the Organic Foods Production Act (OFPA) in 1990 as part of the 1990 Farm Bill. This action was followed by over a decade of public input and discussion, which resulted in a National Organic Program final rule published by the U.S. Department of Agriculture (USDA) in December 2000 and implemented in October 2002.

These stringent standards put in place a system to certify that specific practices are used to produce and process organic agricultural ingredients used for food and non-food purposes.

Organic foods are foods that are produced using methods that do not involve modern synthetic inputs such as synthetic pesticides and chemical fertilizers, do not contain genetically modified organisms, and are not processed using irradiation, industrial solvents, or chemical food additives.

906722 869316 451258 266463 372584 362273 891025 850221 575826 862320 850222 267257 869665 266383 266477 854759 862427

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Organic Jumbo Carrots Organic Celery Organic CIlantro Organic Peeled Garlic Organic Baby Greens Variety Organic Baby Kale Organic Green Leaf Lettuce Organic Red Leaf Lettuce Organic Sliced Mushrooms 3/16" Organic Red Onion Organic Spanish Onion Organic Curly Parsley Organic Ginger Root Organic Rosemary Organic Shallots Organic Baby Leaf Spinach Organic Spring Mix

1/25 lb 1/30 ct 1/15 ct 4/5 lb 2/1.5 lb 1/2 lb 1/24 ct 1/24 ct 1/10 lb 1/40 lb 1/40 lb 1/30 ct 1/5 lb 1/1 lb 1/5 lb 1/4 lb 1/3 lb

THE FRESH ORIGINS

QUALITY DIFFERENCE OTHER GROWERS

Ask your Account Manager for more information on available products.

SHORT/THICK STEMS Strong, healthy Microgreens have short, thick stems. This is due to growing in natural sunlight.

LONG/STRINGY STEMS Long and stringy Microgreens are a result of poor quality and a sign that they were improperly grown. They look like sprouts.

LARGER LEAVES

TINY LEAVES

DEEPER COLORS

PALER COLORS

TOP FOOD SAFETY

FOOD SAFETY?

Best Quality Microgreens have well-expanded, robust leaves. The flavor and nutrition is in the leaves, not the stems!

Proper growing techniques in the right conditions means more intense color and flavor.

Fresh Origins has the highest level third-party audited food safety program.

Quality food comes from where it grows best, and Microgreens thrive in San Diego's mild climate. With ideal weather and 20+ years experience, we grow exceptional quality with an extensive list of unique varieties unlike any local grower! Also important: we have the highest level third-party-audited food safety program in the business.

Means poorly grown with less flavor and nutrition.

Pale Microgreens are poor quality with less flavor.

Many local growers have questionable or no Food Safety Program. Don't take a risk with your guests' health.

Microgreens should not be grown in harsh climates or indoors using energy wasteful artificial lights. Even inside a greenhouse, a lack of sunshine in winter or hot, humid weather in summer equals poor quality. Beware of living Microgreens. Cost per ounce is high and they rapidly lose flavor and nutrition in your kitchen.

VISIT OUR MICROGREENS 101 SITE: WWW.FRESHORIGINS.COM/101 Produce Guide 2018

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PRODUCE LIST 954868 Apple Fuji 1/100 Ct 864623 Apple Fuji Frsh 1/125 Ea 864602 Apple Gala 1/100 Ct 866997 Apple Gala 1/125 Ct 317650 Apple Gala 1/175 Ct 951871 Apple Gldn Delicious 1/100 Ct 61692 Apple Granny Smith 1/125 Ct 61694 Apple Granny Smith 1/100 Ct 854422 Apple Granny Smith Frsh 1/12 Ct 255117 Apple Granny Smith Frsh 1/175 Ct 358329 Apple Pink Lady 1/100 Ct 918029 Apple Red Delicious 1/175 Ct 530623 Apple Red Delicious Fcy 1/125 Ct 530644 Apple Red Delicious Fcy 1/100 Ct 866540 Apple Red Delicious Tff 1/12 Ct 347842 Apple Slcs Red & Grn 100/2 Oz 864550 Asparagus Std Frsh 1/11 Lb 353255 Avocado Chnk 90/10 Trays 6/2 Lb 858424 Avocado Frsh 1/12 Ct 268150 Avocado Hass Frsh 1/48-60Ea 258522 Banana Chef 1/10 Lb 864505 Banana Frsh 1/40 Lb 864421 Banana Petite Frsh 150 Ct 1/150 Ct 265068 Banana Petite Frsh 75 Ct 1/75 Ct 855502 Basil Frsh 1/2.2 Lb 855569 Basil Frsh 1/4 Oz 855570 Basil Frsh 1/8 Oz 270369 Bean Grn Frnch Haricot Vert 3/32 Oz 864410 Bean Grn Frsh 1/28 Lb 389678 Bean Grn Snipped 2/5 Lb 956571 Beet Gold 1/25 Lb 61546 Beet No Tops 1/25 Lb 963575 Blackberries Frsh 12/.5 Pt 857206 Blnd Chowder Mix Mirepoix Frsh 2/5 Lb 912064 Blueberries 12/1 Pt 302850 Bok Choy 1/50 Lb 883228 Bok Choy Baby 1/5 Lb 261158 Broccoli 1/7 Ct 495319 Broccoli Crown Iceless Asian 1/20 Lb 880569 Broccoli Florets 4/3 Lb 867689 Broccoli Florets 1/3 Lb 863554 Broccoli Iceless Tff 14/1 Ct 890446 Broccolini 1/18 Ct 986232 Brussel Sprout 1/25 Lb

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573452 Brussel Sprout Shaved Frsh 3/2 Lb 857211 Cabbage Diced 1/4" 4/5 Lb 310129 Cabbage Diced 1/4" 1/5 Lb 855636 Cabbage Fine Shred Sep Color 4/5 Lb 61296 Cabbage Grn Box 1/50 Lb 867208 Cabbage Grn Frsh 1/10 Lb 977830 Cabbage Grn Sack 1/50 Lb 950323 Cabbage Napa Frsh 1/50 Lb 867195 Cabbage Red Frsh 1/10 Lb 864283 Cabbage Red Frsh 1/50 Lb 272977 Cabbage Shred Thick 1/5 Lb 857209 Cabbage Shred Thick 4/5 Lb 266208 Cabbage Shred W/Sep Carrot 4/5 Lb 266252 Cabbage Shred W/Sep Carrot 1/5 Lb 867170 Cantaloupe Frsh Tff 1/5 Ct 864266 Cantaloupe Whl 1/12-18Ea 864262 Carrot Baby Hand Pld 1/5 Lb 864259 Carrot Baby Pld Short Cut 20/1 Lb 864255 Carrot Baby Slim 1/5 Lb 864258 Carrot Baby Slim 1/25 Lb 941808 Carrot Baby Slim 4/5 Lb 957915 Carrot Bulk Jumbo 1/50 Lb 259152 Carrot Cello 6/1 Lb 994314 Carrot Cello Bag 48/1 Lb 544595 Carrot Jumbo 1/25 Lb 934637 Carrot Match Sticks 1/5 Lb 994196 Carrot Match Sticks 4/5 Lb 906722 Carrot Organic Jumbo 1/25 Lb 269451 Carrot Rainbow Baby Pld W/Top 1/5 Lb 850884 Carrot Short Cut Frsh 200/1.3 Oz 877668 Carrot Sticks 4/5 Lb 994311 Carrot Sticks 1/5 Lb 79034 Carrot Whl Pld 1/25 Lb 247072 Cauliflower Florets Salad Bar 1/3 Lb 877277 Cauliflower Florets Salad Bar 2/3 Lb 864117 Cauliflower Frsh 1/12-16Ea 866992 Cauliflower Frsh 1/3 Ct 904762 Cauliflower Multi Colored 1/6-8 Ea 907442 Celery 24 Ct Naked Tff 1/24 Ct 875755 Celery Diced 3/8 X 1/4" Tff 4/5 Lb 247094 Celery Diced 3/8 X 1/4" Tff 1/5 Lb 265419 Celery Hearts Cello Frsh 2/6 Ct 864113 Celery Hearts Cello Frsh 1/6 Ct 869316 Celery Organic 1/30 Ct

864110 Celery Rough Frsh 1/18 Ct 865009 Celery Split 1/6 Ct 880545 Celery Stick 4" Stack Pack 2/5 Lb 329406 Chard Swiss Rainbow 1/12 Ct 869276 Cherries Bing 1/18 Lb 855552 Chives Frsh 1/8 Oz 862453 Cilantro 1/30 Ct 855549 Cilantro Frsh 1/8 Oz 249098 Cilantro Frsh W&T 1/1 Lb 907446 Cilantro Frsh W&T 4/1 Lb 451258 Cilantro Organic 1/15 Ct 973232 Coleslaw Broccoli 2/5 Lb 339631 Corn Sweet Frsh 1/42-48Ea 862449 Cucumber Euro 1/12 Ct 78814 Cucumber Pickling 1/45 Lb 873914 Cucumber Sel Tff 1/1.11Bu 424463 Cucumber Super Sel 1/1.11Bu 853716 Cucumber Super Sel Frsh 1/36 Ct 853718 Cucumber Super Sel Frsh 1/12 Ct 355534 Daikon Sprout 8/1 Oz 855546 Dill Frsh 1/8 Oz 862447 Eggplant 1/18-20 Ea 858440 Eggplant Frsh 1/5 Lb 941890 Fennel Frsh 1/6 Ct 855478 Flower Orchid Edible 1/100 Ct 855508 Flower Orchid Edible 1/50 Ct 362013 Fruit Salad Dlx Orange Grape 1/8 Lb 361994 Fruit Salad No Preservative 1/14 Lb 867203 Garlic Bulk 1/5 Lb 503096 Garlic Cloves Pld Zip Bag 1/5 Lb 850278 Garlic Frsh 1/30 Lb 266463 Garlic Organic Pld 4/5 Lb 268213 Garlic Organic Pld 1/5 Lb 265069 Garlic Whl Pld Chinese Frsh 1/5 Lb 269109 Garlic Whl Pld Chinese Frsh 4/5 Lb 275595 Garlic Whl Pld Dom 4/5 Lb 283987 Garlic Whl Pld Dom 1/5 Lb 866989 Ginger Root 1/5 Lb 850224 Ginger Root Frsh 1/30 Lb 869665 Ginger Root Organic 1/5 Lb 951935 Grape Grn Sdls 1/18 Lb 61722 Grape Red Sdls 1/18 Lb 347855 Grape Red Sdls Bag 100/2 Oz 854421 Grape Red Sdls Frsh 1/9 Lb 862445 Grapefruit Pink 1/48 Ct 89366 Grapefruit Pink Frsh 1/36 Ct 362072 Grapefruit Section 1/8 Lb 372584 Greens Baby Var Organic 2/1.5 Lb 495433 Greens Collard 1/12 Ct 906324 Greens Micro 1/8 Oz 957996 Honeydew 1/6-8 Ea

858429 Honeydew Frsh 1/3 Ct 362273 Kale Baby Organic 1/2 Lb 955922 Kale Flowering Calif 1/24 Ct 877527 Kale Flowering Frsh 1/6 Ct 969741 Kale Grn 1/6 Ct 553713 Kale Grn 24/1 Ct 951870 Kale Grn 1/12 Ct 402627 Kale Veg Blnd 5/2 Lb 287479 Kiwi 1 Lyr 1/33-39 Ea 860216 Kiwi Bulk 1/105 Ea 61646 Leeks Frsh 12/1 Bn 259125 Leeks Frsh 1/4 Ct 483086 Lemon Ch 1/140 Ct 483080 Lemon Ch 1/115 Ct 483038 Lemon Ch 95 Ct 1/40 Lb 228715 Lemon Grass 1/1 Lb 858438 Lemon Tff Frsh 1/12 Ct 232176 Lettuce Arugula Baby 1/3 Lb 314438 Lettuce Blnd Arcadian Harvest 2/3 Lb 375656 Lettuce Blnd Arcadian Ruby 3/2 Lb 248872 Lettuce Chpd 1.5X1" 1/5 Lb 880493 Lettuce Chpd 1.5X1" 4/5 Lb 850843 Lettuce Frisee 1/3 Lb 907427 Lettuce Grn Leaf Liner Tff 24/1 Ct 867153 Lettuce Grn Leaf Liner Tff 6/1 Ct 891025 Lettuce Grn Leaf Organic 1/24 Ct 902582 Lettuce Grn Leaf W&T 2/5 Lb 902578 Lettuce Grn Leaf Whl Leaf 1/10 Lb 23482 Lettuce Hydro Boston 1/12 Ct 61346 Lettuce Iceberg Cello Pack 1/24 Ct 532764 Lettuce Iceberg Cello Wrapped 1/6 Ct 907437 Lettuce Iceberg Liner 24/1 Ct 264892 Lettuce Iceberg Romaine 50/50 1/5 Lb 875697 Lettuce Iceberg Romaine 50/50 4/5 Lb 380189 Lettuce Leaf Better Burger 1/10 Lb 269803 Lettuce Mix Artisan Blnd 1/16-18Ea 850221 Lettuce Organic Red Leaf 1/24 Ct 951879 Lettuce Radicchio 1/12 Ct 23527 Lettuce Red Leaf Liner Frsh 1/24 Ct 880507 Lettuce Romaine Chpd 6/2 Lb 248868 Lettuce Romaine Chpd 1/2 Lb 317277 Lettuce Romaine Hearts 12/3 Ct 317305 Lettuce Romaine Hearts 1/48 Ct 902580 Lettuce Romaine Leaf W&T Tff 2/5 Lb 907429 Lettuce Romaine Liner Tff 24/1 Ct 531546 Lettuce Romaine Roma Crnch Sm 1/24 Ct 867149 Lettuce Romaine Tff 1/6 Ct 902576 Lettuce Romaine Whl Leaf 1/10 Lb 248873 Lettuce Shred 1/4 In 1/5 Lb 880490 Lettuce Shred 1/4" 4/5 Lb 911102 Lime 36 Ct Size 1/10 Lb Produce Guide 2018

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23530 Lime 48 Ct 1/48 Ct 71215 Lime 54 Ct 1/54 Ct 850886 Lime Frsh Bulk 1/40 Lb 854419 Limes Frsh Tff 1/12 Ct 860211 Mango Frsh 1/8-10Ea 855538 Mint Frsh 1/4 Oz 855539 Mint Frsh 1/8 Oz 231797 Mushroom Blnchd Plas Tub 6/62 Oz 247115 Mushroom Blnchd Plas Tub 1/62 Oz 272375 Mushroom Button 1/10 Lb 272418 Mushroom Crimini 1/5 Lb 899388 Mushroom Dried Forest Blnd 1/1 Lb 272379 Mushroom Fdsrvc 1/10 Lb 272377 Mushroom Lg 1/10 Lb 272376 Mushroom Med 1/10 Lb 862367 Mushroom Med Fcy 1/3 Lb 272415 Mushroom Oyster 1/3 Lb 272388 Mushroom Portobello Bulk 1/5 Lb 272396 Mushroom Portobello Cap 3 1/2" 1/3 Lb 272397 Mushroom Portobello Cap 4 1/2" 1/3 Lb 272401 Mushroom Shiitake #1 1/3 Lb 272386 Mushroom Slcd 1/4" Tub 2/5 Lb 575826 Mushroom Slcd 3/16 In Organic 1/10 Lb 272378 Mushroom Slvr Dollar 1/10 Lb 63607 Mushroom Var Pack 1/3 Lb 873585 Mushroom Whl Mar Ital 2/8 Lb 76661 Nectarine 1/25 Lb 74630 Nori Sheet Cello Pack 12/10 Ct 235466 Onion Cipollini Pld 4/5 Lb 272749 Onion Cipollini Pld 1/5 Lb 850144 Onion Common Sm Frsh 1/50 Lb 854420 Onion Grn Iceless Frsh 1/2 Lb 907545 Onion Grn W&T Tff 4/2 Lb 850222 Onion Organic Spanish 1/40 Lbs 477257 Onion Red Diced 1/4 In 2/5 Lb 907425 Onion Red Jumbo 1/25 Lb 867181 Onion Red Jumbo Frsh Tff 1/5 Lb 470663 Onion Red Med 1/25 Lb 862320 Onion Red Organic 1/40 Lb 418212 Onion Red Slcd 1/4" Tray Pack 2/5 Lb 477256 Onion Red Whl Pld 4/5 Lb 479360 Onion Slcd 3/8 In Ring 2/5 Lb 61671 Onion Vidalia 1/40 Lb 75119 Onion Whi Jumbo 1/50 Lb 247093 Onion Ylw Diced 3/8" Tff 1/5 Lb 857201 Onion Ylw Diced 3/8" Tff 4/5 Lb 866541 Onion Ylw Jumbo 1/10 Lb 907426 Onion Ylw Jumbo Frsh 1/50 Lb 577038 Onion Ylw Ring 1/2 Slcd 4/4 Lb 576476 Onion Ylw Ring Slcd 1/4 In 2/5 Lb 486143 Onion Ylw Slivered 3/8" 4/5 Lb

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543961 Onion Ylw Slivered 3/8" 1/5 Lb 265727 Onion Ylw Super Colossal 1/50 Lb 477287 Onion Ylw Whl Pld 4/5 Lb 482977 Orange Fcy 113 Ct 1/40 Lb 493511 Orange Fcy 138 Ct 1/40 Lb 483043 Orange Fcy 56 Ct 1/40 Lb 483044 Orange Fcy 72 Ct 1/40 Lb 482976 Orange Fcy 88 Ct 1/40 Lb 362086 Orange Sections 1/8 Lb 858317 Orange Tff 113 Ct 1/12 Ct 855533 Oregano Frsh 1/8 Oz 926585 Parsley Curly Bunches 1/60 Ct 866534 Parsley Curly Bunches 1/6 Ct 267257 Parsley Curly Organic 1/30 Ct 896898 Parsley Flat Bunch 1/60 Ct 855536 Parsley Flat Frsh 1/8 Oz 248354 Parsley Frsh W&T 1/1 Lb 907443 Parsley Frsh W&T 4/1 Lb 866538 Parsley Ital 1/6 Ct 850872 Parsnip 18/1# 986568 Parsnip 1/25 Lb 76659 Peach 1/25 Lb 862282 Pear 135 - 150 1/36 Lb 261523 Pear Anjou Red Frsh 1/40 Ct 850854 Pear Frsh 95 Ct 1/36 Lb 890749 Peas Shoots 1/2 Lb 851285 Peas Snow Clip Clean 2/5 Lb 61598 Peas Sugar Snap 1/10 Lb 74803 Peppers Anaheim 1/10 Lb 968429 Peppers Bell Orange 1/11 Lb 867167 Peppers Bell Red Lg Frsh 1/5 Lb 61388 Peppers Diced Grn 1/2" 2/5 Lb 875407 Peppers Grn Bell Lg 1/1.11 Bu 875406 Peppers Grn Bell Med Tff 1/1.11 Bu 875773 Peppers Grn Diced 1/4" 2/5 Lb 854414 Peppers Grn Lg Frsh 1/5 Lb 564314 Peppers Grn Slcd 1/4 In 2/4 Lb 951777 Peppers Habanero 1/5 Lb 23893 Peppers Holland Mixed 1/11 Lb 426870 Peppers Jalapeno 1/35-40 Lb 288322 Peppers Jalapeno Frsh 1/1 Lb 23437 Peppers Jalapeno Frsh 1/10 Lb 456515 Peppers Mini Sweet Var 10/16 Oz 72016 Peppers Poblano 1/10 Lb 950468 Peppers Red 1/25 Lb 369712 Peppers Red Diced 1/2" 2/5 Lb 914985 Peppers Red Diced 1/4" Cut 2/5 Lb 23889 Peppers Red Dom 1/11 Lb 715599 Peppers Serrano 1/10 Lb 862271 Peppers Suntan 1/22 Lb 16690 Peppers Ylw Bell 1/11 Lb

862247 Pineapple Gldn Frsh 1/6-8 Ct 860218 Plum Frsh 1/22-25 L 860873 Potato Chef Prem 1/50 Lb 277932 Potato Chef Rnd Whi Bag 1/50 Lb 532227 Potato Fingerling 1/20 Lb 307861 Potato Fingerling Tri Color 1/20 Lb 461315 Potato Frying #2 1/50 Lb 908007 Potato Idaho Russet 40 Ct 1/50 Lb 908008 Potato Idaho Russet 60 Ct Tff 1/50 Lb 908019 Potato Idaho Russet 70 Ct Tff 1/50 Lb 908018 Potato Idaho Russet 80 Ct Tff 1/50 Lb 908016 Potato Idaho Russet 90 Ct 1/50 Lb 860208 Potato Pld Water Packed 1/4 Ga 301711 Potato Red B Bag 1/50 Lb 277933 Potato Red Size A Bag 1/50 Lb 531683 Potato Russet 1/50 Lb 862242 Potato Russet 100 Ct 1/50 Lb 862240 Potato Russet 120 Ct 1/50 Lb 971979 Potato Russet 60 Ct 1/50 Lb 862239 Potato Russet 90 Ct 1/90 Ct 16665 Potato Sweet #2 1/40 Lb 316204 Potato Sweet Diced 3/4" 4/5 Lb 544502 Potato Whi Russet Idaho 1/90 Ct 544504 Potato Whi Russet Idaho 1/80 Ct 23977 Potato Wstrn Russet 1/80 Ct 232161 Potato Ylw Fingerling 1/20 Lb 858730 Potato Yukon Gold Chef 1/50 Lb 956819 Potato Yukon Gold Grd A 1/50 Lb 61445 Radish Cello 14/1 Lb 266750 Radish Frsh 30/6 Oz 866537 Radish Tff 6/6 Oz 24117 Raspberries Red 1/2 Pint 1/12 Ct 555488 Red Beets Food Service 5/5.5 Lb 855530 Rosemary Frsh 1/8 Oz 266383 Rosemary Organic Frsh 1/1 Lb 61484 Rutabaga Frsh 1/50 Lb 495714 Rutabaga Waxed 1/10 Lb 855526 Sage Frsh 1/4 Oz 855527 Sage Frsh 1/8 Oz 880503 Salad Mix Iceberg Romaine 80/20 4/5 Lb 278917 Salad Mix Iceberg Romaine 80/20 1/5 Lb 554919 Salad Mix Red Roma Blnd 6/2 Lb 554918 Salad Mix Roma Blnd 6/2 Lb 326591 Salad Mix Romaine Iceberg 80/20 4/5 Lb 870868 Salad Mix Sep Color 1/5 Lb 880509 Salad Mix Sep Color 4/5 Lb 862427 Salad Mix Spring Organic 1/3 Lb 907448 Salad Spring Mix 2/1.5 Lb 266477 Shallots Organic 1/5 Lb 994214 Shallots Pld 1/5 Lb 954752 Shallots Pld 4/5 Lb

965709 Shallots Whl Dry 1/5 Lb 260811 Spinach Baby 2/2 Lb 854759 Spinach Baby Organic 1/4 Lb 247059 Spinach W&T Tff 1/2.5Lb 907130 Spinach W&T Tff 4/2.5Lb 984998 Sprout Alfalfa 1/5 Lb 23099 Sprouts Bean 1/10 Lb 907909 Squash Bttrnt 1/40 Lb 389686 Squash Bttrnt Pld 2/10 Lb 417509 Squash Bttrnt Pld 1/10 Lb 971190 Squash Spaghetti 1/40 Lb 875445 Squash Ylw Med 1/.5 Bu 867194 Squash Ylw Med Frsh 1/10 Lb 573810 Squash Ylw Noodle 2/4 Lb 867190 Squash Zucchini Frsh 1/10 Lb 875444 Squash Zucchini Med 1/.5 Bu 285890 Strawberries Frsh 8/1 Lb 855513 Tarragon Frsh 1/4 Oz 855514 Tarragon Frsh 1/8 Oz 855509 Thyme Frsh 1/4 Oz 855511 Thyme Frsh 1/8 Oz 878065 Tomato 5X6 1/25 Lb 43411 Tomato 5X6 Frsh 1/10 Lb 878064 Tomato 6X6 1/25 Lb 878063 Tomato 6X7 1/25 Lb 423245 Tomato 6X7 - 1 Lyr 1/10 Lb 498222 Tomato Beefstk 1/12 Lb 423589 Tomato Chry 12/1 Pt 567076 Tomato Chry Cktl Loose 1/10 Lb 271236 Tomato Chry Heirloom 1/12 Ct 260662 Tomato Cktl Chry On Vine 1/5 Lb 880565 Tomato Diced 3/8" Tray 2/5 Lb 855252 Tomato Diced Frsh 1/2" 2/5 Lb 419221 Tomato Grape 12 Pint 12/1 Pt 916088 Tomato Heirloom 1/10 Lb 866692 Tomato Red 1/25 Lb 878056 Tomato Roma 1/25 Lb 452910 Tomato Slcd 3/8 Cut 2/5 Lb 858833 Tomato Tomatillo 1/10 Lb 343086 Tomato Vine Cluster 1/11 Lb 420876 Tomato Whopper Vine Ripe 1/12 Lb 968649 Tomato Ylw 1 Lyr 5X6 1/10 Lb 855105 Turnip Pld Diced 4/5 Lb 864980 Vanilla Bean Whl 1/4 Oz 78518 Veg Blnd Harvest 2/5 Lb 570332 Watercress Grmt 1/1.5 Lb 71380 Watermelon 1/1 Ct 478927 Watermelon Sdls 1/1 Ct 573808 Zucchini Noodle 2/4 Lb

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FRESh produce We deliver fresh.

PERFORMANCE Foodservice – NorthCenter knows produce! We buy right, we handle right, and we sell more of it than any other distributor in our service area. What this means to you is fresher, longer lasting, and more flavorful produce that will help you be more profitable.

We purchase locally grown produce.

Which means that when it is available it not only supports our local communities, but also helps reduce carbon emissions by delivering your produce on your regular NorthCenter delivery. From the field to your cooler, supply chain integrity means less risk of contamination and spoilage. Contact your Area Manager for a list of the freshest produce around.

Want a produce item not currently listed?

We pick up daily out of the Boston Market. With a little bit of notice, we would be happy to deliver your special order item with your regular NorthCenter delivery.

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Produce Guide 2018