Archive for the 'Produce' Category

March 4, 2015

The Ins and Outs of Going Fresh

Author: Agency Relations & Programs Team

 

Going Fresh MainDid you know that bell peppers all come from the same vine but their color and flavor depend on when they’re picked?

Or, that just half a cup of baked butternut squash provides more than 100 percent of the recommended daily dietary allowance of vitamin A?

That’s just a taste of the produce-centric information shared in SHFB’s first ever produce training: The Ins and Outs of Going Fresh.  The training was led by our very own Nutrition Manager, Maria Ali Conley RD, LD/N. Maria covered a broad range of topics from how to handle and store produce for maximum freshness, ways to use overripe produce, how fruits and veggies promote health and prevent disease and much more. 

Read More …

November 19, 2014

A Three Pound Pickle?!

Author: Dave Krepcho

Volusia County warehouse cucumbersCan you imagine having a corn beef on rye sandwich or your favorite burger served with a three pound pickle? There are many stories of why we receive certain food donations. The typical ones may be that an item is close to its expiration date or there is a packaging mistake, etc. However, we thought we would share the story behind the giant cucumber.

A local farm was harvesting cucumbers and having to dump tons of them. We asked why!? The farmer has a contract with a major pickle brand and some of the cucumbers didn’t meet the manufacturer’s specifications. They were either too big, too small or oddly shaped. As a result, there was no market for them and they needed to be dumped…until we stepped up and offered to “rescue” them and find them welcoming homes in Central Florida. We have been able to collect millions of pounds of fresh produce over the past year; food that would have gone to waste. Read More …