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Herbs, Thyme

Thyme (Thymus vulgaris L.) is related to oregano and mint and is an herb that can be used fresh (raw) or cooked. When used fresh, the small leaves are usually stripped from the thin woody stems, and no further chopping is usually needed. The raw herb can be added to dressings or marinades and adds…

Herbs, Sage

Sage (Salvia officinalis), is a member of the mint family (Lamiaceae).  Like most plants, there are many varieties grown, but the most common used in the kitchen is common or garden sage. Sage is used in soups and stuffings, and is a strongly flavored herb that goes well with meat, particularly pork and poultry. It…

Herbs, Rosemary

Rosemary (Rosemarinus officinalis), is an herb that has a unique flavor and aroma. It is aromatic with notes of resinous pine, menthol, and camphor and it is wise to exercise caution–too heavy of a hand and it will overpower the dish as it can be bitter. Rosemary has thick, woody stems and the tough, pine…

Herbs, Bay Leaves

Bay leaves, (Laurus nobilis), are one of those humble behind-the-scenes kitchen staples you don’t hear too much about, but are in everything. Why? They are aromatic and used foundationally in stocks, sauces, rice dishes, beans, stews–really any dish that requires long slow cooking usually benefits from the addition of bay leaf. The common thread here…

Squash, Pattypan and Sunburst

Pattypan and Sunburst squash are summer squash, which are are the young fruit of Cucurbita pepo and members of the Cucurbitaceae family. They are a variety of marrow squash. Cantaloupe and cucumber also share in the family tree and are Cucurbits. There are two “types” of squash: summer squash and winter squash. What is the difference?…

Parsnip

The parsnip (Pastinaca sativa) is not a carrot. It might look like a pale carrot, it might taste somewhat like a carrot, but it is not a carrot. The parsnip is a relative of the parsley family, and to look at the leaves, you will see the resemblance. However, they are usually sold commercially without…

Fennel

Looking at it, you would think fennel is related to celery, but it is in fact, related to the carrot. There is a seed variety and a vegetable variety. The vegetable you eat is commonly “Florence fennel” (Foeniculum vulgare) is sweet and has that classic edible swollen stem. It is also referred to as Finocchio…

Collard Greens

Collard greens are members of the Brassica oleracea acephala group, which means, they grow without a head–like a cabbage would. We all know fruits and vegetables are healthy, but certain members of the Brassica group, known as Cruciferous vegetables, carry with them some known health benefits. As the plant-based trend moves mainstream, certain vegetables can…

Cucumbers, English

The cucumber (Cucumis sativus L) is a member of the Cucurbitaceae family, and belongs to the same family as squash and melons. It grows on a climbing plant that is 3 to 10 feet long; the plant’s tendrils allow it to cling to other plants or objects. The fruit emerges after the plant’s large yellow…

Cabbage, Red

Red cabbage is a member of the Brassica oleracea L. var. capitata group. We all know fruits and vegetables are healthy, but certain members of the Brassica group, known as Cruciferous vegetables, carry with them some known health benefits, a quick Google search will find dozens of sources to read. In the case of red…

Cabbage, Green

Green cabbage is a member of the Brassica oleracea L. var. capitata group. We all know fruits and vegetables are healthy, but certain members of the Brassica group, known as Cruciferous vegetables, carry with them some known health benefits. There are many varieties of cabbage grown, but green (white) or red cabbage are the most…

Cabbage, Bok Choy

Belonging to the Brassica family, specifically the Brassica Rapa Chinensis group, Bok choy is also known as Pak-choi, Chinese white cabbage, Tsoi sum, and Yow choy. There are many varieties grown, but they mostly come in two sizes: full size and baby. Baby Bok choy is also called Shanghai bok choy. Bok choy has crisp,…

FreshPoint Central Florida Hosts Grand Opening Ceremony

JANUARY 22, 2020 This morning, FreshPoint Central Florida hosted a grand opening ceremony and open house for government officials, customers, associates and other members of the community to celebrate the completion of the expanded, state-of-the-art 150,000 square foot facility. Events included a ribbon cutting, facility tour, food demonstrations, tastings and more. As a result of the…

Buying Local: From Trend to Battle Cry

“Buying local” is a mantra that’s moving from a trend to a battle cry. As consumers dine out more often, they’re cooking less and using their voting dollars at restaurants. The force of these food preferences is beginning a trend—gastroadvocacy. These sustainably-conscious patrons are filling seats. According to consumer insight firm, Nielsen Global,  75% of…

The Cosmic Crisp Apple is in our Orbit

Have you heard about the Cosmic Crisp Apple? While supplies limited at best for its inaugural season, Francy got a hold of a few cases and gave us her first thoughts on it. She found the freckles relatable. As always, she pulls you in for an entertaining read… And once again, freckles are back in…

Produce 101: Artichokes

The artichoke was well known in ancient Rome, being mentioned as far back as 300 BC. Throughout history, the artichoke was prized for not only for its delicious flavor, but as a key medicinal plant. Uses included diuretic aid, nausea remedy, liver tonic, as an aphrodisiac, a digestive aid, a breath freshener, and even as a deodorant. The…

Produce 101: Tender Greens

Looking to add more volume, flavor, and texture to your plate? Consider adding greens. But not just any greens–tender greens. Produce 101: Tender Greens What are tender greens? Well, they aren’t lettuces or braising greens, and they are typically used raw or wilted. They range in flavor from mild-almost-neutral, to pungent, spicy, or peppery.  …