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FARM to FORK

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FARM to FORK ® FARM to FORK PRODUCE AVAILABILITY SPRING & SUMMER 2020 TABLE OF CONTENTS TRENDS FOOD FOR THOUGHT ...................................8 PLANT BASED IS BOOMIN’.......................... 10 FERMENTED FOODS TAKE FLIGHT .............12 MOCKTAILS GO MAINSTREAM .................... 14 SUPERFOODS .............................................. 16 KID’S MENU: MILLENNIALS TO THE RESCUE!...... 18 PRODUCE APRIL PRODUCE .................................... 20-23 MAY PRODUCE ....................................... 26-29 JUNE PRODUCE .....................................30-33 JULY PRODUCE ...................................... 34-39 AUGUST PRODUCE ................................42-45 4 With every year that passes, it seems as though we get more and more excited for the spring and summer harvests. As we reflect on this excitement, we come to realize that it’s much more than excitement. It is a deep rooted passion we all share for everything produce. This passion keeps us connected to farmers across New England and as far west as California. We are looking forward to an amazing season ahead filled with bountiful harvests and newly imagined culinary creations. From the dirt to your door, Sid Wainer & Son 6 7 RAINBOW SWISS CHARD The succulent leaves of rainbow Swiss chard are earthy with some tang. The appealing rainbow colors come from the presence of betalain pigments found in the plant. This phytonutrient protects the plant from UV damage and also attracts bees for pollination. 8 9 FOOD FOR THOUGHT 2020 brings global shift to menus across the industry. Consumers are in go-mode for searching out more adventurous flavors, menus that cater to “lifestyle eating” (dietary restrictions), Instagrammable eye-candy plates, and good for you foods. This demand has been growing year after year for some time now and has been primarily motivated by the knowledgeable, modern, and health- focused millennial cohort that seems to be in the super-influential driver’s seat of specialty food growth. Let’s also not forget about Gen Z, who is likely to spend more of their weekly disposable income in this category. Buckle up for the ride and hit the turbo button on your culinary creativity in 2020. 10 11 PLANT-BASED IS BOOMIN’ With Instagrammable superfood Buddha bowls, containing colored cauliflower, vegan cheese, and plant-based chicken such as buffalo seitan, they're taking the streets by storm: the plant-based menu is about to boom! Consumers are demanding more lifestyle-fitting options when dining out. Millennials, with Gen Z in the mix, are the major demographic motivating this shift and are influencing the dietary habits of those around them, particularly immediate family members. Plant-based offers chefs a new, creative, and adventurous culinary avenue to explore with offers the opportunity to create profitable attractive new menu items. From the traditional menu staples to the colorfully vibrant and modern, there is a way to incorporate plant-based into your menu. SOUTHWEST BELLY BOWL Featuring: Tofu sofritas, dirty rice, fresh black bean salsa, avocado, and Chile lime crema. VADOUVAN BUDDHA BOWL Featuring: Vadouvan roasted cauliflower, crispy madras chickpeas, chutney, and basmati rice with fenugreek. BIBIMBAP Featuring: Seitan tempura, spicy gochujang somen, kimchee, and charred toi muy. 12 13 FERMENTED FOODS TAKING FLIGHT Consumers are demanding a more adventurous dining experience. Fermented foods help bring those adventurous dining demands to fruition by offering unique flavors: sometimes funky, sometimes spicy, sometimes super-vinegary, that appeal to this newly popularized sensory demand. Kimchi, miso, chili paste, bright pickled vegetables, sourdough, cheese, ketchup, and kombucha, are just a few fermented menu suggestions for 2020. ONE IN A MELON Pickled watermelon radish MYA PAPAYA, NOT YOURS Fermented papaya TAKE A DILL PILL Sour cucumber pickle KNOCK OUT KIMCHEE Fermented red cabbage 14 15 MOCKTAILS GO MAINSTREAM Consumers are seeking out better drink options. This ties back into the the demand for more adventurous taste and “good for you eating” movement that is prevailing across the consumer package goods and food service industries. Drinks that have snap, bite, zing, tons of flavor, spice, and effervescence are growing in popularity at a steady clip: we don’t see that slowing down anytime soon. With creative mocktail mixology on the rise, now is the time for you to create your establishments signature mocktail and full mocktail menu. MINT TO BE Cucumber “mojito” with calamansi lime and fresh local mint 16 17 SUPERFOODS “Good for you eating” isn’t just on the rise, it is here for the long-term, and menu’s should take notice of this shift and adjust accordingly. Consumers are regularly incorporating superfoods into their diets at home and on-the-go. Whether it be in the form of a super- smoothie or an NYC style chopped salad with microgreens, eating good while tasting good is here to stay. Think colorful specialty produce and grains: watermelon radish, Okinawan sweet potatoes, rainbow carrots, dragon fruit, quinoa, faro, and bulgur. Superfoods should make a super-statement. ANTIOXIDANT SUPER ACAI BOWL Featuring: Acai frappé , berries, coconut, currants, honeydew, dragon fruit, local honey 18 19 KID’S MENU: MILLENNIALS TO THE RESCUE! Millennials are having babies, and with that they are making sure their babies grow up with more structured educated diets. Millennial parents are transferring their power of knowledge and choice in food to their children’s diets. Move over fried chicken, grilled cheese, and French fires; say hello to broccolini tots, taro root chips, micro greens, and faux nuggets. CHICKEN SALAD TOAST TARO CHIPS BROCCOLINI TOTS POWER SMOOTHIE 20 FARM TO FORK 2020 21 BLOSSOMS Meyer Lemons G FRESH MUSHROOMS Papaya G Borage L Baby French Horn G Passion Fruit G Calendula L Black Oyster L Rambutan L Chive Blossom L Black Trumpet L Rangpur Lime G Confetti Petals G Brown Alba L Star Fruit G Fuschia G Cepe (Boletus) L APRIL Strawberry Papaya G Johnny Jump-Up L Crimini G Tamarillos L Nasturtium G Enoki G Yellow Flesh Kiwi N PRODUCE Orchids G Golden Chanterelle L Pansy G Hedgehog L FIGS Pea Tendrils G King Oyster G L = LIMITED AVAILABILITY Snap Dragon L Black L Lobster N Squash Blossoms G Fig Leaves L Maitake G G = GOOD AVAILABILITY African Blue Basil L Turkey Brown L Morel L N = NO AVAILABILITY Arugula G White L Nameko G Nebrodini Bianco G BANANAS CARROTS FRESH HERBS Oyster G Baby L Baby Beta Maroon L Basil G Pom Pom G Burro L Baby Orange G Basil (Cut Tops) G Portobello G Manzano L Baby Peeled With 1 " Tops G Bay Leaves G Shiitake G Plantains G Baby Red L Chervil G Trumpet Royal G Red L Baby Round Thumbelina L Chives G White Alba G Baby White L Cilantro G White Trumpet L BEANS Beta Yellow L Curry Leaf L Yellow Oyster G Dill G Blue Lake L GRAPES Chinese Long L CAULIFLOWER Epazote L Flowering Herb Mix L Cranberry N Baby Romanesco L Black L Garlic Chives L Dragon Tongue L Large Orange G Champagne N Hoja Santa L Edamame (Soy) N Large White G Flame G Hyssop L Fava G Large Purple G Muscat Grapes L Haricot Vert G Kaffir Lime Leaves G Perlette N TRI-COLORED Purple Wax L CHERRIES Lavender G Thompson N CAULIFLOWER Romano, Yellow/Green L Lemon Balm G Bing L Sea (Pousse-Pied) G Lemon Thyme G GREEN ONIONS Rainier L Lemon Verbena G Purple cauliflower obtains its Shelling L Baby Leeks G Lovage G Snipped French Bean G Ramps L magnificent deep purple color CORN Majoram G from the presence of the Snipped Green Bean G Spring Onions L Yellow Wax L Baby G Opal Basil G antioxidant anthocyanin. Butter & Sugar G Oregano G GREENS BEETS Red N Purple Sage L Orange cauliflower acquires Super Sweet N Purslane L Arugula G Baby Chioggia G Asian Mixed Greens G its color from the excess White Silver Queen N Rosemary G Baby Gold G Rosemary Skewers G Assorted Baby Lettuce G retainment of beta carotene. Baby Red G EGGPLANT Sage G Baby Dandelion Greens G White L Salad Burnet G Baby Green Chard G Baby Japanese L The lack of sunlight exposure Savory G Baby Red Chard G BERRIES Baby Round L white cauliflower receives Sorrel G Baby Red Mustard L Baby White L Blackberries G Tarragon G Baby Red Russian Kale L does not permit chlorophyll Chinese L Black Currant N Thyme G Baby Spinach G production. Since there is no Graffiti L Blueberries G Baby Tatsoi G Italian G chlorophyll being produced, Boysenberries N FRESH HOT PEPPERS Beet Greens G the cauliflower remains white. Japanese G Belgian Endive G Cape Gooseberry L Cayenne G Thai Eggplant G Braising Greens G Green Gooseberry N Green Anaheim G Dandelion Greens G PURPLE Gold Raspberry G Green Fresco G EXOTIC FRUIT Escarole G Juniper L Green Jalapeño G BRUSSELS SPROUTS Australian Finger Limes G Frisee G Pink Currant N Green Long Native G Baby Kiwi G Green Mustard L Red Currant N Green Pasilla G This super-cool head-turning Baby Pineapples L Mache G Red Raspberry G Green Serrano G Brussels sprout is an heirloom Blood Oranges G Mesclun G Stem Strawberry G Green Thai Chili G variety that is much sweeter Champagne Mangoes G Mini Crown Lettuce L Strawberry G Hot Italian G Cherimoya L Mini Crown Radicchio L than its green cousin. Purple Wild Blueberries N Red Anaheim L Dragon Fruit L Mini Crown Pak Choi L Brussels sprouts contain White Currant N Red Jalapeño G Feijoa N Mizuna G Red Long Native L anthocyanin flavonoids that Guava G Pea Tendrils L Red Pasilla L contain antioxidant and anti- Kumquats G Peppercress L Red Serrano G inflammatory properties.These Lychee Nuts L Radicchio G Red Thai Chili L Mango G flavonoids are responsible for
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