Intrigue taste buds and set your menu apart with these distinctive fresh produce offerings.
For this reason Chef Tim, and Carl (our seasoned produce manger) have developed an ever-changing lineup of chef-inspired fresh produce. Chef’s Produce Picks will offer a variety of both stocked and specialty produce selected for flavor, trend appeal and seasonality.
Stocked & Ready to Roll
Grape Tomato Medley
Introduced to the worldwide market in the 1990s, grape tomatoes have gained substantial popularity, due at least in part to their higher sugar content compared to regular tomatoes and their smaller, bite-sized shape. Grape tomatoes are oblong and shaped like grapes. They’re about half the size of cherry tomatoes, with thicker skins and flesh that is meatier and less watery. Use these multi-colored gems in gazpacho, on salads, in pasta dishes and as part of your signature bruschetta. Simply cut in half, season and present.
Asparagus is one healthy veggie. In fact ancient Greeks were interested in the biological and pharmaceutical qualities of asparagus. The word asparagus is actually derived from ancient Greek and translates to “shoot”. Asparagus has been cultivated for thousands of years and still makes a great addition to today’s menus. In addition to being a healthy side, you can add asparagus to a salads, soups, pasta dishes and almost any other recipe you can think of.
Raspberries, are in my opinion, the jewel of the fruit world. And that is because these beautiful pinkish-red berries remind me of little edible gems. Not only are they beautiful but they are in my opinion the most culinary diverse of the common berries (strawberries, blackberries, blueberries). Perfect for dessert applications, for coulis, added to a miso glaze for salmon or even added to a demi and served with duck. Delicious flavor, vibrant colors, and varied applications are a few of the reasons raspberries are a jewel in your seasonal produce pantry.
Maine made. Maine grown. The Caribou Russet is a dual-purpose potato that delivers classic russet flavors while working well in both mashed and fried offerings. The Caribou russet is also hearty, producing high yields with greater
blight resistance and mid-season maturity.
Veggie Power Blend
Mann’s Veggie Power Blend is a colorful blend of six superfoods: broccoli stalks, kohlrabi, Brussels sprouts, kale, radicchio and colored carrots. It offers unprecedented convenience to operators and can be utilized in a wide variety of applications, from appetizers and salads to sandwiches and entrees.
Leeks are typically chopped into slices around 1/4 inch thick. They have a mild, onion-like taste. In its raw state, the vegetable is crunchy and firm. The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent the dark green parts of the leaves. Waste not, want not… Use the tougher dark green tops in stocks, puree sauces or slice thin and slow cook with equal parts oil to make leek confit or melted leeks.
8/ 1 LB
Driscoll’s works with independent growers, each strawberry is hand-picked at peak ripeness to meet their strict quality standards. The secret to their strawberries is our proprietary varieties. They start with thousands of varieties and choose the top 1% to sell under the Driscoll’s name. Rest assured–their naturally grown strawberries are never genetically modified.
1/ 10 LB
Poblano peppers are a large mild (about half the heat of a jalapeno) green chili the size of a medium green pepper. Poblano peppers that have matured to a vibrant red color are commonly dried and sold as Ancho chili peppers. This is an ideal pepper for raw application, such as salads or diced for a shrimp ceviche, tuna crudo or in a gazpacho. Roasted and pureed with corn for a soup or stuffed with seafood and topped with cotija cheese are just a couple yummy hot applications.
Baby arugula is widely popular as a salad green. Arugula also commonly goes by the name “garden rocket” or “rocket salad”. The Oxford Companion to Italian Food, states that arugula at one time had a reputation for being a sexual stimulant. Either way, for prowess or just for taste, be sure to feature Baby Arugula on your Valentine’s Day menu! Simply put baby arugula has it all, looks, size and flavor. With it’s mild pepper after tones baby arugula is great for most salads, adding extra green color to a puree, or as a garnish with its petite leaf. Make your own salad mix by combining baby arugula with baby kale.
Kale is a member of the cabbage family and originated in the eastern Mediterranean where it has been cultivated for food since 2000 B.C. For most of the twentieth century, kale was primarily used in the United States for decorative purposes (in salad bars for example) it became more popular as an edible vegetable in the 90s due to its nutritional value and super-food status. Baby kale is a hearty baby green that, in salads, holds up to medium viscosity dressings. It’s awesome when mixed with baby arugula, or quickly wilt into pasta dishes or make a super-food smoothie using baby kale, Greek yogurt & granny smith apples.
Fresh Apple Cider
Apple cider is autumn in a glass. It’s crisp and refreshing, sweet and delicious – the perfect seasonal ingredient you need to get before it’s gone. Apple cider sales spike in the cool, early winter months of New England. Tap into its popularity by menuing the beverage or by incorporating it into your favorite recipe. Try incorporating cider into your cool weather braising regimen, or sous vide chicken with burnt cinnamon sticks, fresh ginger, and apple cider.
With almost the same nutrition benefits as their full-size counterparts, these mini cabbages become big sellers when sauteed with bacon, drizzled with a balsamic glaze, or (like their bigger brethren) turned into a unique slaw.
Yellow flesh with orange hues and high moisture content. Even those folks who aren’t fans of squash will appreciate this delicious winter variety. Butternut is the perfect all-around squash; suitable for all cooking methods. Culinary suggestion: Roast and use as a soup, garnish with a drizzle of honey and goat cheese.
Specialty Produce, At Your Door Within Days
Cranberries are related to bilberries, blueberries, and huckleberries. They are harvested in the fall when the fruit takes on its distinctive deep red color, and most ideally after the first frost. Berries that receive sun turn a deep red when fully ripe, while those that do not fully mature are a pale pink or white color. Cranberries are mostly used cooked into a compote or jelly, like cranberry sauce and some preparations are traditionally served with roast turkey. The berry is also used in baking muffins, scones, cakes, and breads. Less commonly, cranberries are used to add tartness to savory dishes, such as soups or stews.
Pomegranates are the size of a large orange, obscurely six-sided, with a smooth leathery skin that ranges from brownish yellow to red; within, it is divided into several chambers containing many thin transparent arils of reddish, juicy pulp, each surrounding an angular elongated seed. Pomegranate seeds can be used in various ways in both sweet and savory dishes. Add them into salads, rice and grains dishes, or stir them into yogurt; sprinkle them on baked eggplant and other roasted vegetable dishes; or incorporate them in tarts, cakes, scones and chocolate desserts.
The tangerine is a type of citrus fruit, a group of mandarin varieties, that is orange in color. Tangerines are smaller and less rounded than oranges. The taste is condiered less sour, as well as sweeter and stronger, than that of an orange. This fresh fruit is commonly used in salads, desserts and main dishes. The peel can be used fresh or dried as a spice or zest for baking and drinks.
Pale fleshed with medium water content. This small-sized winter squash is ideal for stuffing and serving from “the shell.” Culinary suggestion: Cut in 1/2 and roast to medium, fill shell with saffron & herbed ricotta, and top with Parmesan cheese, continue to bake and serve as a Deliriocotta vegetarian offering.
Click below for Chef Tim’s Delicata Squash Rings recipe!
Orange fleshed squash with medium water content. This familiar winter squash is great for roasting and for use in purees. Culinary suggestion: Add unsalted butter, Greek yogurt, cream cheese or fresh herbs to really amp it up.
Pale yellow spaghetti-like flesh with low/medium water content. Very stable when cooked (ideal for roasting) and maintains the integrity of an al dente spaghetti.
Sunchokes, also known as Jerusalem Artichokes, are a tuber from the garden sunflower family. The roots (the edible portion) resemble small rigid bulbs of ginger in appearance. The interior is crisp in texture and naturally sweet and earthy; much like the flavor of a spring-dug parsnip with the texture of a water chestnut. These tubers can be shaved and served raw, par-cooked and fried, or peeled and transformed into a puree.
Shishitos peppers are an Asian heirloom variety of pepper. Fingerlike in appearance; they resemble a wrinkled jalapeno if jalapenos had wrinkles. These peppers are very mild and posses very little heat. When grilled they possess a mild sweetness (sassy sweetness) with slightly bitter after tones. Shishitos are great in raw applications for use in salads and slaws. They also make a great family style appetizer; just lightly grill, season and serve with a key lime aioli for dipping.
Kumquats are “the tiny citrus with immense character” or as I like to call them “micro oranges.” The exterior zest and pith of a kumquat is the prize of this particular citrus. The innards tend to be a bit sour and house large seeds (largely based on their overall size that is.) This is not to say that the insides are inedible, as they make a great simple syrup for us in sorbets or as a seasonal cocktail ingredient. The zest is great for marmalade, chutney, relish, candied, or as an ice cream base.
A close relative to carrots and parsley with a distinctive look of a cream-colored carrot with the top leaves resembling that of flat leaf parsley. This tuberous vegetable is sometimes left in the soil over winter and harvested the following spring (“spring dug parsnips”) which adds great sweetness due to frost. Parsnips are suitable in many of the same preparations as carrots, but are exceptional when pureed, battered and used as winter fries or grilled adding a Smokey char.
King Oyster Mushrooms
King oyster mushrooms are the largest of the oyster mushroom family, unlike other oyster mushrooms, their stalks are not tough and woody, thus making them entirely edible. King oysters pair well with most seafood, steak, pork and poultry. Try browning King oysters in a mixture of butter and truffle oil… finish with a sprinkle of truffle salt and a few arugula leaves.
12/2 lb or 6/2 lb
Rainbow carrots are enjoyed around the world, including the Mediterranean and Asia, but they are still a relative novelty in the United States. Featuring subtle flavor variations and rich color these vibrant root veggies are a distinct way to add fresh appeal to your menu. Rainbow carrots add a colorful pop to all dishes using traditional carrots. Makes a great addition to house made giardiniera, crudités or as simple seared multi colored carrot medallions.
This root vegetable-like strand of celery is cultivated primarily for its creamy textured off-white bulb. The Subtle distinction of celery flavors shines through and pairs well with a wide range of center of the plate offerings. Celery root is great in soups, as a velvety sauce or simply roasted and seasoned with sea salt as a stand-out vegetable offering.
Rainbow Swiss Chard
Rainbow chard is Swiss chard that pops with color; red, yellow, pink and white among the more typical of the palette. Large, leafy greens with a some what thick and colorful stock making each leaf ideal for multiple applications. Add Chard to pasta dishes, use blanched leaves as a substitution for Nori (seaweed sheets), use chard stocks in place of celery in wing presentations or simply sauté with garlic as a side vegetable.
Broccolini is a hybrid of broccoli with tender broccoli like tops on an elongated tender broccoli stem which is 100% edible and 100% delicious. This “super food” is packed with vitamins C, A, E & calcium. It’s closely related to cabbage, Brussels sprouts, kale and cauliflower. The spinach like flavor profile, with after tones of sweet cabbage, make this super food extremely versatile. I’m particularly fond of grilled broccolini dressed with a hint of EVOO, sea salt, cracked pepper and a splash of lemon juice. Broccolini is a great option for a sautéed “chefs veg of the day” selection.
Tuscan kale goes by many names. Among them are dinosaur kale, cavolo nero, and black kale. This kale has longer spear-like leaves with a pebbled appearance and a dark, mottled green color. Its flavor is deep and earthy and less bitter than curly leafed, with an almost-nutty sweetness. It is commonly used in pastas and soups, but can also be eaten raw, in a salad.
Tri-color Fingerling Potatoes
Stubby and finger-shaped, fingerlings are potato varieties that naturally grow small and narrow. They are fully mature when harvested and should not be confused with new potatoes. Our Tri-color fingerling potatoes feature three of the world’s most popular varieties: the yellow-skinned Russian Banana, the pink-skinned and yellow fleshed French Fingerling, and the Purple Peruvian.
Candy Stripe Beets
This variety of beet is named for the candy cane like stripped appearance, offering many colorful candy like layers when pealed and sliced. Candy Stripe Beets are great when shaved and used in raw preparations, pickled or used as a vegetable style carpaccio; visually stunning with flavor to match.
Peeled Black Garlic
Black garlic is the product achieved from a natural fermentation that happens within a 4 week process of controlled heat and humidity, rendering the garlic black, sticky and sweet. I like to refer to black garlic as Garlic Gummies; just like garlic candy. This high end product can be use in many preparations; both sweet & savory. Great for sauces, aioli, vinaigrettes, and even in ice cream. A little bit goes a long (awesome) way.
Microgreens are vegetable greens, smaller than “baby greens” that are harvested after sprouting as shoots. They are used as a visual and flavor component to enhance both the attractiveness and taste of dishes with their delicate textures and distinctive flavors. Micro greens are considered a specialty genre of greens that are good for garnishing salads, soups, plates, and sandwiches.
Micro Bull’s Blood greens are beetroot greens that are harvested after sproutnig and before they grow to the size of “baby greens”. Bull’s Blood has bright red stems topped with two elongated leaves. Their upper surface is a dusty green tinged in red while the underside is a light burgundy with deep magenta veining. Micro Bull’s Blood is tender and sweet with a distinct beet-like flavor.
Cilantro, also known as Coriander or Chinese Parsley, is an annual herb. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. Most people perceive the taste of cilantro leaves as a tart, lemon/lime taste. Cilantro micro greens have a sweet aroma and bold flavor. In contrast to full-size cilantro, micro cilantro is slightly peppery with a bit of grassiness. Use this delicate micro variety as a last second touch for grape tomato gazpacho, on ceviche, with shrimp cocktail or as a finishing touch for sea scallop crudo kissed with Maine sea salt and blood orange zest.
Featuring a strong, pungent, often sweet smell; basil is a popular and versatile herb used in cuisines around the globe. Basil is most commonly used fresh in recipes. In general, it is added at the last moment, as cooking can quickly degrade the flavor. Micro Basil is quite similar to full sized basil, with a slightly stronger flavor profile and delicate crunch. The greens resemble a “micro” version of a mature basil plant. Bruschetta of micro basil and grape tomato medley = wow factor!
Leafy tendril type, very vigorous, excellent for pea shoots. With its flavor of fresh snow peas, pea tendrils are best used uncooked in salads, floated on soups, or quickly stir fried. Many chefs create an attractive plate by garnishing with these peas. The tendrils are sure to wow anyone that sets eyes on them. A true microgreen gem.
When to Place Specialty Produce Orders
Please order by 3:00 PM
Monday for Wednesday
Tuesday for Thursday
Wednesday for Friday
Thursday for Monday
Friday for Tuesday
A family-owned business producing some of the best sauces and dressings available to foodservice professionals today. Ken’s is the perfect, craveable compliment to your fresh salads and produce.
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From the Chef
Award-winning chef Tim Labonte has joined Dennis Paper & Food Service in the newly established position of Corporate Chef… See what’s new from the test kitchen; from original recipes to foodie insights and more!
Browse our recipe center with a “vegetable” search – highlighting recipes that will put some serious pop behind your produce. Follow the directions or deviate with your own signature touches!