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Feeling the squeeze: compressed fruit

Compress [verb kuh m-pres; noun kom-pres] verb (used with object) to press together; force into less space. So what does this have to do with produce? Compressed fruit (or vegetables), have become a popular technique in which we can change not only the texture of the produce, but also enhance and change the flavors. Wondering how and why? Think...

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The head of a lion, but mild as a lamb: Shishito peppers

Today we’re going to talk about Shishito peppers. As you can see, the head of the Shishito pepper looks just like the head of a lion, I guess. Shishito peppers are a mild pepper—you can eat them raw, but most people cook them. The cool thing about them is they’re thin-skinned, so they can be...

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Phil talks to us about the perfect piece of stone fruit, Georgia peaches.

Can this be the perfect piece of stone fruit?

  Today we’re going to talk about Georgia peaches. These peaches are from Pearson Farm in Fort Valley, Georgia. In my opinion, they’re the perfect piece of stone fruit. They have a very thin skin, the mixture of acidity and sweetness is almost perfect—not too sweet, not overly mushy, not too acidic, not too hard… this...

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Florida Lychee: limited season, limitless flavor

Francy heads into the cooler and talks to us about Florida Lychee! We are super excited that Florida Lychee are now in season. On the outside here you can see why some people would call them the Chinese strawberry, because it looks like a strawberry, with a bumpy leathery skin, but on the inside we...

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Carrot tops, one chef’s trash is another chef’s pesto.

I’ve said it before…I love cooking with “trash!” I still haven’t found a use for the white pith on a pepper, lemon seeds, or the twist tie that holds baby vegetables together, but I can use just about anything else. In my line if work, I don’t only get to cook with delicious vegetables, but...

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How Watermelon Rinds Changed Phil’s Way of Thinking…

Food Waste is a hot topic right now—the numbers are in, and they are staggering. The USDA estimates food waste at 30–40% of the food supply. Have you ever thought about all of the peelings or trimmings of fresh produce that go into the trash? Phillip Spencer, Culinary Development Specialist of FreshPoint Atlanta, had some...

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