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BOSKOVICH FARMS: Lindsay Martinez, director of marketing for Boskovich Farms Inc., Oxnard, Calif., gauged foodservice interest in the company’s newest fruit offerings, separate 2.7-ounce tube-shaped packages of diced fruit, available in pineapple, mango and red grapefruit. The product can be eaten fresh, or frozen and eaten like an ice-pop, she says. The company also now is producing pineapple bars, which are spears in 2.7-ounce packaging reminiscent of a candy bar. The product is so new, the packaging hasn’t been finalized. The company long has offered bulk herbs, but at foodservice request, it has begun selling parsley and cilantro in bulk bunches so chefs can easily cut off the stems. Parsley is available three bunches to a pack in a four-count box. The cilantro comes six bunches per package, two per carton.
SID WAINER & SON: Victor Simas, vice president of Sid Wainer & Son, New Bedford, Mass., shows off the company’s newest program, Tableside Harvest Selection, which is a variety of vegetables shipped potted in trays and uncut. Restaurant operators cart the plants to tables for guests to select which greens they would like for dinner. Sometimes the vegetables are cut for the guests at their table, or they select the vegetables and the chef takes them back to the kitchen to prepare, Simas says.
click image to zoomJody SheeSan Miguel Produce Inc.SAN MIGUEL PRODUCE: Brian Cook, director of sales for San Miguel Produce Inc., Oxnard, Calif., shows the company’s 40-ounce foodservice bags of greens, including braising mixes and soup blends with different varieties of kale. “We specialize in the heartier, good-for-you greens like kales, collards and rainbow chard. We are 99% retail right now, but we’re seeing a lot more of it on menus. We wanted to throw our name in the hat as far as foodservice,” he says. The product is available four packages to a carton.
LIVING WATER FARMS: Husband-and-wife team Kevin and Denise Kilgus, farmer-owners of Living Water Farms, Strawn, Ill., exhibited for the first time at the show, with hydroponic items they grow in their 9,000-square-foot climate controlled greenhouse using geothermal energy to heat and cool the water. They take their living product (with growing matter still attached) directly to Chicago chefs and are also in some Whole Foods and Schnuck’s stores in Illinois. They grow spring mix, bibb lettuce, lollo rossa, basil, endive, escarole, mizuna, arugula and other items.