Phil Harlov and Camilo Penalosa from Infinite Herbs & Specialties. August 23, 2018 BOSTON — The New England Produce Council kicked off its 19th annual Produce, Floral & Foodservice Expo Wednesday evening, Aug. 22, with the opening cocktail reception, held aboard “The Odyssey” in Boston Harbor, sponsored by 4M Fruit Distributors. The reception was part
Danny Deen: “Already major price hikes” The Chinese province of Shandong was hammered by storms and floods last weekend. The worst hit were the ginger growing regions like Weifang and Anqiu. These adverse weather conditions severely damaged ginger supplies. “Ginger is traditionally stored underground. However, the excess water flooded these storage cellars. The ginger being
Popular fresh herbs like basil are still going strong, but interest in lesser known herbs is also growing. ( Infinite Herbs & Specialties ) Marketers report continuing strong demand for fresh herbs, buoyed by several food trends. Basil continues to lead the pack, but growers reported rising interest in other herbs as well. “The up-and-comer
While supplies of herbs are good right now, growers are waiting to see if the California heat has any detrimental affect on supplies. “Generally supply is okay. The extra heat in some areas of California might put a little stress on some crops like cilantro and dill. It hasn’t happened yet but it could,” says
European expats, consumers looking for gluten free appetizers, and restaurateurs are helping demand for Belgian endives to grow. Attention has been brought onto the vegetable thanks to TV shows and chefs that are presenting it in different ways. In Europe, many people cook Belgian endives during the winter time, but in the US, demand is
Infinite Herbs and Specialties is a distributor of culinary herbs. Their packaging facility in Everett trims, packages, and ships herbs received in bulk from their production facilities. Infinite Herbs worked with the Massachusetts Department of Environmental Protection and RecyclingWorks in MA to set up organics collection to comply with the Commercial Food Waste Disposal Ban.
The overall produce category grew $13.2 billion between 2012 and 2016, according to a new Nielsen report. Branded products’ dollar share gained 7.7 percentage points in that time period, lifting the group to 38.5 percent of the total. Unbranded produce, meanwhile, lost 8.6 percentage points, shrinking its share to 49.9 percent of the total. Branded
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NEW ORLEANS — The Produce Marketing Association kicked off its 68th annual Fresh Summit convention and exposition Oct. 20, here, drawing members of the fresh fruit, vegetable and floral industry from around the globe. While the final numbers were not yet available, there were indications that the event would draw a record number of attendees.
Weather seems to have taken its toll on some culinary herbs, whatever the region. “Right now there are some issues with herbs such as cilantro because of the heat in California,” says Camilo Penalosa of Miami, Fl.-based Infinite Herbs. “It’s also rained in areas of Mexico where at this time of the year it doesn’t
June 16, 2017 CHICAGO — The United Fresh expo floor opened Wednesday, June 14, marking the debut of the FreshTEC and FreshMKT expos. The aisles were packed, and attendees were able to experience every segment of the supply chain in one exhibit hall — FreshTEC Expo, FreshMKT Expo, Global Cold Chain Expo and International Floriculture
Supplies look steady in U.S.-grown lemongrass. “We don’t foresee any issues right now with lemongrass,” says Camilo Penalosa of Miami, Fl.-based Infinite Herbs. “The farms we work with have had steady yields. Sometimes we have shortages but it’s more often in the summer but this time of the year not so much.” Steady supplies mean
You Will Need: 12 squash blossoms 6 corn tortillas (preferably 6-inch) 1 1/2 cups coarsely shredded pepper Jack cheese 1 tablespoon cilantro leaves, chopped Freshly ground black pepper, to taste Instructions: 1. Carefully look over the squash blossoms and brush off any dirt or small bugs you might find. Carefully remove the stems and stamens.
You Will Need: 1 tablespoon lemon juice 5 tablespoons extra-virgin olive oil 1 teaspoon Dijon mustard 1/2 teaspoon kosher salt 1/2 teaspoon pepper 1 butter lettuce head, torn into large pieces 2 cups small squash blossoms, stems removed, divided 3 tablespoons roasted, unsalted sunflower seeds 1 avocado, peeled and sliced Instructions: Whisk together lemon juice,
Makes 4 (first course) or 2 (main course) servings You Will Need: For tomato sauce: 1 garlic clove, minced 1/4 teaspoon hot red pepper flakes 2 tablespoons olive oil 1 1/2 pound plum tomatoes, finely chopped 1/2 cup water 1/2 teaspoon sugar For squash blossoms: 1 cup whole-milk ricotta (preferably fresh) 1 large egg yolk
You can add edible organic flowers to your favorite popsicle recipe. Here’s a tip: use flavored bubbly water with a few dashes of sugar. The water dries clear, keeping the frozen flowers on display! Read it in smartschoolhouse.com
You Will Need: 1.50 oz Cruzan Guava Rum 1.00 oz Zico Coconut Water 0.50 oz Monin Coco 0.25 oz Monin Desert Pear 0.50 oz Fresh Lime Juice 0.50 oz Pineapple Juice Instructions: Combine all ingredients in a pint glass filled with ice. Shake 20x vigorously. Strain into frozen martini glass. Garnish: An edible orchid floating
You Will Need: Olive oil 8-10 stems broccoli rabe – any stalks that are too stiff removed 6-8 radishes, cut into bite size pieces (quarters for large ones, halves for medium ones) 1 1/2 cups fresh green beans, ends trimmed Edible flowers such as calendulas, pansies or violets (You might find some in the store
You Will Need: The Base: 1 cup of cacao butter (liquefied) 1 cup of 100% pure maple syrup 2 scrapped vanilla beans 1 tablespoon of rose water ½ teaspoon of flakey sea salt 1 cup of cacao powder (sifted) The Rocky Factor: ½ cup of walnuts, ground in food processor to a rough meal ½
You Will Need: 4 small whole lettuces (single-serving size), such as Garden Babies or Little Gem 1 1/2 tablespoons Champagne vinegar 2 teaspoons finely cut chives 1 tablespoon finely chopped fresh dill, tarragon, or fennel leaves 1/4 teaspoon kosher salt 1/8 teaspoon pepper 1/3 cup extra-virgin olive oil Chive pieces (4 to 5 in. long)