Welcoming 21st Century Produce
Nobody’s predicting the demise of mashed potatoes, but people who follow taste trends say consumers are seeking more novelty in their produce choices. “Exotic is the new norm,” says Robert Verloop, (former) vice president of global marketing for Sunkist Growers.
More than ever, your fruit and vegetable offerings can help distinguish your operation. To stay ahead of the curve, take a look at some of the “hot” produce items that are on the horizon. Experiment with them. Learn how they’re used on their home ground. Line up your sources and prepare to introduce these flavors when the timing is right.
Curry leaves: Could these be the next basil? Southern India’s favorite herb adds a nutty note to stews and vegetable stir-fries. “Curry leaves are not impossible to get if you have the desire,” say Suvir Saran, an Indian-born chef and culinary consultant to Sodexho. “They freeze beautifully, and it’s amazing what they do to food.” Saran’s green bean stir-fry with cumin, mustard seed, and curry leaf has been a huge hit with Sodexho clients.
Padrón peppers: These small green peppers from Spain are commercially grown in California now. In Spain’s tapas bars, they are seared whole in hot olive oil, then sprinkled with sea salt. Diners pop them in their mouths and wait for the surprise: most padrón peppers are mild…but some are not!
Epazote: “I use it by the bunch in soups,” says Maricel Presilla, the Cuban-born chef-owner of Cucharamama and Zafra in Hoboken, New Jersey. “It adds backbone.” Mexicans use this pungent, leafy herb lavishly. Chef Rick Bayless recommends it with black beans; in cheese quesadillas; and in moles and tomato sauces. Look for epazote in Mexican markets or encourage a farmer to plant it for you. It grows like a weed.
“Artisan” lettuce: Salads are moving to the center of the plate, and we’re not talking iceberg. Diners want arugula, mâche, watercress, escarole, and red and green oakleaf lettuces. Major California growers are responding with pre-blended packages and whole-head products that stay fresh longer.
Also worth exploring: fava beans and fava greens, tamarillos (“my secret ingredient” says Presilla), malanga, kaffir lime, cilantro roots, edamame, plantains, and Asian basil.
