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Garlic: Perfectly Pungent

Garlic is a go-to ingredient in just about every cuisine and there is most likely a love/hate relationship in every country to go along with it. Love it for the delicious flavor it brings to so many dishes and irresistible aromas it releases while cooking; hate it for the strong trace it can leave on…

Adapting Your Concept with our Snap-Back Tool Kit

Sysco | FreshPoint Marketing Services offers support for your menu and marketing opportunities. We have developed a comprehensive customer Snap-Back Tool Kit with resources and solutions to help you understand how to promote and streamline your establishment during these unprecedented times. We are here to help you prepare to reopen for service as we navigate…

Produce 101: Summer Squash

Summer squash are the young fruit of Cucurbita pepo and members of the Cucurbitaceae family. They are also referred to as courgette in Europe. Melons and cucumber also share in that family tree and are Cucurbits. Produce 101: Summer Squash and Winter Squash There are two “types” of squash: summer squash and winter squash. What…

Herbs, Tarragon

Tarragon (Artemesia dracunculus L.), is a classic herb in French cuisine, and along with chervil, chives, and parsley is one of the “fines herbs”. It is a robust herb and aromatic, with a slight bitter licorice note, along with hints of mint. Tarragon plays a starring role in the classic Bearnaise sauce, which is a…

Herbs, Thyme

Thyme (Thymus vulgaris L.) is related to oregano and mint and is an herb that can be used fresh 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 a…

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. Melons 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,…

Produce 101: Herbs

Herbs are one ingredient where a little goes a long way. They add bright, herbaceous flavor to your dishes. They can be used fresh or dried, and each form will have a different effect on your dish’s outcome. When it comes to herbs, more is not always better. It is wise to exercise caution–use too…

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…

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