Archive for the ‘Articles’ Category
Wednesday, October 24th, 2012
PAMELA CASTELLANO IS NEW GENERAL MANAGER AT HARVEST SENSATIONS
We at Hearn Kirkwood congratulate Pamela and wish her all the best in her endeavors.
Harvest Sensations, one of America’s top specialty produce companies, has announced that Pamela Castellano has joined the organization as general manager. Her responsibilities include the management of sales and operations and will lead product innovation and program development at the Los Angeles operation.
Castellano previously held the position of vice president of operations at Herb Thyme Farms in Compton, Calif., where she had a broad range of duties including managing customer service, transportation, production, inventory, purchasing, food safety and quality assurance. Prior to that, she was president and owner of the New England Herb Company in Claremont, N.H. The company was nominated two years in a row as Business of the Year.
“This is exactly what I want to be doing,” Castellano says. “Harvest Sensations is ripe for growth and it has a great group of people I’m honored to be with. I see a lot of potential in this specialty produce niche.” One initiative she looks forward to working on is to increase retail sales of specialty produce as well as grow sales to the foodservice industry.
Chris Coffman, Harvest Sensations president, says, “We are impressed with Pam’s leadership and team-building abilities. She has a wide range of experience in the specialty produce industry and we know she will be a tremendous asset to the continued growth of Harvest Sensations.”
About Harvest Sensations: Harvest Sensations is a leading specialty produce supplier to foodservice and retail operations in North America. Its product portfolio includes asparagus, herbs, peas, beans and unique varieties of potatoes, tomatoes and mushrooms from a network of local, national and international farms. The company focuses on customer service that builds trust with customers and provides value to each transaction, including assurance that every product is held to strict food-safety standards.
For more information, visit www.harvestsensations.com.
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Monday, October 15th, 2012
Halloween is only a week or so away. It’s time to come up with ideas for Halloween treats. Your Halloween treats don’t have to be sugar infested. There are plenty of healthy Halloween treat alternatives you can try this Halloween.
Hearn Kirkwood is here to help you get started with four great and healthy Halloween snacks:
- 100 calorie or fewer snacks are really in demand this Halloween. Snack packs are easy treats to give out to trick or treaters because they are individually wrapped. You can give out snack packs of cookies, crackers, pretzels or more. They will surely be a favorite for adults and kids alike.
- Gourmet nuts and trail mix. If you need Halloween treats not high in sugar, nuts and trail mix bars or good packages are the way to go. This treat is packed with nutritional value so let the trick or treaters take one, two or more packages of these snacks!
- Give out fruit. Boxes of fruit are great to give out to children and adults alike. A traditional fruit given out during Halloween are raisins. You can also give out dried apricots or prunes. Any dried fruits are good. Fruits are not only juicy and full of flavor but they will provide trick-or-treaters with plenty of vitamins and minerals they need.
- Have popcorn fun! Popcorn is a perfect treat to go along with your favorite scary Halloween movie. Be sure you don’t load up on butter. Too much butter add on calories and makes popcorn less healthy.
For a great selection of nutritious and fresh foods/Beverages, shop at Hearn Kirkwood, contact Hearn Kirkwood by calling410.712.6000 (Baltimore), 301.621.2992 (Washington DC), or visit our website!
Hearn Kirkwood is a privately held Food Service Distributor specializing in produce, meat, poultry, dairy, and seafood. Since our founding in 1946, we have grown from a store front on the downtown Baltimore Produce Market to a 60,000 sq. ft. facility. Hearn Kirkwood purchases 90% of our fresh produce direct from California, Florida, Texas, etc. with the balance supplied by local markets. We are located within one mile of Route 295 and I95 providing us with easy access to Baltimore, Washington and Virginia.
Hearn Kirkwood currently operates a fleet of 33 refrigerated trucks. Our service area includes all of Maryland, Washington D.C., Delaware and Northern Virginia – with limited service to Fredericksburg, Philadelphia, and New Jersey.
You can follow us on Facebook and Twitter as well!
Source: http://phillyhealthwatch.com/2011/10/28/healthier-halloween-treats/
Image Source: http://phillyhealthwatch.com/wp-content/uploads/2011/10/carot-pumpkin.jpg
Tags: Boxes of fruit, cookies, crackers, dried apricots, food service distributor, Gourmet nuts and trail mix, Halloween snacks, Halloween treats, Healthy Treat Alternatives For Halloween Trick Or Treaters, hearn kirkwood, popcorn, pretzels, prunes, raisins, snack packs, vitamins
Posted in Articles, Community Involvement, Dinner, Eating For Healthy Skin, Health and Fitness, Healthier Eating Habits, Healthy Choice, Healthy Eating For Teens, Hearn Kirkwood in the Community, Lunch, Meal Time Recipes, Parties, Protein-Packed Recipes, Stay On Budget | No Comments »
Tuesday, October 9th, 2012
If you’re searching for a great way to improve your health, consider eating a tomato a day to keep the doctor away.
Recent studies show tomato helps cut down your risk of having a stroke. In fact, men who had very high levels of the antioxidant lycopene found in tomatoes had fewer strokes than men that had very low levels of lycopene in their blood.
The United States Department of Agriculture’s national nutrient database states, Lycopene can be found in its highest concentrations in cooked tomato products. This can include tomato paste, puree and sauce.
Try ready to serve marina sauce to have a serving of more than 31,000 micrograms of lycopene.
Even if you are not a fan of the tomato, you can get your doses of lycopene from watermelon, grapefruit, papaya and mango.
The U.S dietary guidelines have no recommendations for the specific amount of lycopene you should consume.
However, the standard fruit and vegetable intake for dietary is 2 ½ cups of fruits and vegetables to reduce the risk of heart attacks and strokes. But lycopene also has the ability to cut the risk of prostate and other types of cancer. Exercising and not smoking helps cut stroke risk as well.
Lycopene is able to provide these great health benefits because it can reduce inflammation and prevent blood clots that would otherwise cause ischemic stroke.
For a great selection of nutritious and fresh foods/Beverages, shop at Hearn Kirkwood, contact Hearn Kirkwood by calling410.712.6000 (Baltimore), 301.621.2992 (Washington DC), or visit our website!
Hearn Kirkwood is a privately held Food Service Distributor specializing in produce, meat, poultry, dairy, and seafood. Since our founding in 1946, we have grown from a store front on the downtown Baltimore Produce Market to a 60,000 sq. ft. facility. Hearn Kirkwood purchases 90% of our fresh produce direct from California, Florida, Texas, etc. with the balance supplied by local markets. We are located within one mile of Route 295 and I95 providing us with easy access to Baltimore, Washington and Virginia.
Hearn Kirkwood currently operates a fleet of 33 refrigerated trucks. Our service area includes all of Maryland, Washington D.C., Delaware and Northern Virginia – with limited service to Fredericksburg, Philadelphia, and New Jersey.
You can follow us on Facebook and Twitter as well!
Source: http://online.wsj.com/article/SB10000872396390444897304578044680394134430.html?mod=e2fb
Image Source:
https://encrypted-tbn2.gstatic.com/images?q=tbn:ANd9GcTkb9zwLN5pbNU5y0lOk2KIHd0piqBbNrUUV72VnVVqoeGj8dYv
Tags: food service distributor, grapefruit, hearn kirkwood, How A Tomato A Day Can Keep The Doctor Away, ischemic stroke, levels of lycopene, mango, marina sauce, omato paste, papaya, puree, sauce, the antioxidant lycopene, The United States Department of Agriculture, Watermelon
Posted in Articles, Breakfast, Brunch Recipes, Christmas Brunch, Christmas Dinner, Christmas Meals, Dinner, Easter Dishes, Eating For Healthy Skin, Food Safety, Health and Fitness, Healthier Eating Habits, Healthy Choice, Healthy Eating For Teens, International Hot & Spicy Food day, Lunch, Meal Time Recipes, Parties, Preparing Your Thanksgiving Turkey, Protein-Packed Recipes, Stay On Budget, Summer Parties, Thanksgiving Meals, Valentine's Day Meals | No Comments »
Friday, June 8th, 2012
Wm. Consalo & Sons Farm in New Jersey
Standard Asparagus – The fleshy green spears of asparagus are both succulent and tender and have been considered a delicacy since ancient times. Thin asparagus does not require peeling. Asparagus with thick stems should be peeled because the stems are usually tough and stringy. Remove the tough outer skin of the bottom portion of the stem (not the tips) with a vegetable peeler. Wash asparagus under cold water to remove any sand or soil residues. It is best to cook asparagus whole.
Richardson Farm in Maryland
Collard Greens – Collards are one of the oldest members of the cabbage family. To help collard greens to cook more quickly, evenly slice the leaves into 1/2-inch slices and the stems into 1/4-inch pieces. Let them sit for at least 5 minutes to bring out the health-promoting qualities and steam for 5 minutes. Fresh collards can be stored for 3-5 days. To extend the life of your collards, trim the ends off by a centimeter and wrap in wet paper towel; store in the vegetable drawer. Once cooked, collards can be frozen and stored for a few months.
Kale – Kale is a dark green, leafy vegetable that adds a distinctively sharp and nutty taste to salads as well as cooked dishes, and its intense burst of flavor is enough to pull anyone out of winter hibernation. Kale’s strong, peppery flavor helps it stand up to strong meats and adds another layer of zip to salads and stir-fry. Try it on its own or in combination with other, equally robust foods. Kale is best kept in a plastic bag pierced for aeration, and it lasts in the refrigerator 3-4 days. Rinse it well under cold water; if centre stems are large, strip the leaves from the stem with a sharp knife. Steam about eight minutes and it will be nicely crunchy; steam 30 to 40 minutes to give it a soft texture similar to cooked spinach. Sliced or shredded kale will require less cooking time.
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Monday, April 23rd, 2012
Available on our Specialty Produce Flyer
Nectarines resemble peaches, but they’re sweeter and more nutritious. Nectarines are great eaten out of hand, but there are other good things to do with them. Try a nectarine antipasto. Chill sliced fresh nectarines with sliced green onions, sliced fresh mushrooms, snipped fresh dill, salt, pepper, and an oil and vinegar dressing. Serve in lettuce cups. For breakfast, stir together crisp rice cereal or cornflakes, honey, and flaked coconut. Spoon into ripe nectarine halves placed in a shallow pan; heat in a slow oven until the nectarines are warm and the coconut is lightly toasted. For a quick nectarine relish, chop equal quantities of fresh nectarines and firm tomatoes, add a generous measure of chopped scallions, and stir in chopped fresh mint or basil. Add salt and use as a relish for hamburgers or fish. Try nectarines in a chicken sandwich. Shred the chicken and add alfalfa sprouts and thinly sliced fresh nectarines moistened with well-seasoned mayonnaise or tart French dressing. Stuff into pita pockets.
Plums are juicier than other stone fruits. There are few fruits that come in such a panorama of colors as the juicy sweet tasting plum. Plums are delicious eaten as is. If the plums have been in the refrigerator, allow them to approach room temperature before eating them as this will help them attain the maximum juiciness and sweetness. If you want to first remove the pit before eating or cooking, cut the plum in half lengthwise, gently twist the halves in opposite directions and then carefully take out the pit. Make pizza with a twist by broiling sliced plums, goat cheese, walnuts and sage on top of a whole wheat pita bread or pizza crust. For a delightful dessert, poach plums in a red wine and serve with lemon zest. Bake pitted plum halves in a 200°F (93°C) oven until they are wrinkled. Then mix them into a rye bread recipe for a scrumptiously sweet and hardy bread. Blend stewed plums and combine with yogurt and honey for wonderful cold soup.
Peaches have a deliciously juicy, sweet flavor. If a recipe calls for peeled peaches, dip peaches into boiling water for about 30 seconds, then plunge them immediately into iced water. The skins will slip right off. Fresh peaches darken quickly when exposed to air. Powdered ascorbic acid (vitamin C) sprinkled on peaches or mixed with syrup keeps them bright and fresh looking for recipes or preserving. Use pureed fresh peaches in fruit punch, milkshakes, and as a basting sauce to brush over grilled meat or poultry. Peach halves are delicious barbequed. Sprinkle peaches with ginger and brown sugar, thread on skewers and grill until the sugar carmelizes. Serve with meat, fish or poultry.
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Tuesday, January 10th, 2012
Are you looking for ways to help your teenager son or daughter eat healthier this year? If yes, we are here to help by providing you information and ideas on how your teen can eat healthier, quicker and make easier meals. Read below to get started.
Eating the right foods in moderation will help your teenager maintain health and keep a balanced mood. Teenagers need specific nutrients to function successfully during the day. In fact, the most important meal is breakfast for a teenager. The body needs a daily supply of the following:
Ø Protein. This makes up components of muscles, hair, nails, skin, eyes and internal organs such as the heart and brain. Protein helps teens grow and keeps red blood cells healthy. Some great protein foods are eggs, cheese, soy products, fish, nuts, chicken, beef and pork. If you are a vegetarian, a great way to get the appropriate amount of protein is through consuming soy products, beans and nuts.
Ø Carbohydrates. They are the body’s main source of energy and help the nervous system, muscles, and internal organs function. You can get enough carbohydrates by having fruits, vegetables, whole grains and beans in your diet.
Ø Fats. They are the body’s energy reserve and keep your body warm. Fats have nutrients of vitamins A, D, E and K. Fatty tissues will protect the body’s vital organs from trauma and temperature changes.
Here are some great meal ideas for healthy, quick and easy consumption for your teen:
Breakfast
Ø Have a soy shake. You only need a cup of vanilla, chocolate, soy milk or milk from a cow. Blend this with banana and 2 ice cubes. This will improve your mood and how you function during the day.
Ø Eat Oatmeal. Oatmeal with chopped nuts, raisins, banana and strawberries is a great source of protein.
Ø Drink Orange Juice. This will give you the calcium and vitamin C you need to start your day.
Ø Eat Fresh Fruit. Some great fresh fruit to eat first thing in the morning are oranges, pears, strawberries, bananas, peaches, and blueberries. Eat it with yogurt and granola.
Lunch
Ø Have an egg salad sandwich on wheat bread with lettuce and tomato.
Ø Eat veggie burgers and veggie pizza.
Ø Have a turkey, chicken, tofu, cheese, or vegetable turkey wrap.
Dinner
ØPasta with pesto sauce, tomato sauce and vegetables is a great dinner meal.
Ø Have stir-fry vegetables with tofu, shrimp or chicken.
Ø Broil Salmon with vegetables.
For a great selection of nutritious foods, shop at Hearn Kirkwood, contact Hearn Kirkwood by calling 410.712.6000 (Baltimore), 301.621.2992 (Washington DC), or visit our website!
Hearn Kirkwood is a privately held Food Service Distributor specializing in produce, meat, poultry, dairy, and seafood. Since our founding in 1946, we have grown from a store front on the downtown Baltimore Produce Market to a 60,000 sq. ft. facility. Hearn Kirkwood purchases 90% of our fresh produce direct from California, Florida, Texas, etc. with the balance supplied by local markets. We are located within one mile of Route 295 and I95 providing us with easy access to Baltimore, Washington and Virginia.
Hearn Kirkwood currently operates a fleet of 33 refrigerated trucks. Our service area includes all of Maryland, Washington D.C., Delaware and Northern Virginia – with limited service to Fredericksburg, Philadelphia, and New Jersey.
You can follow us on Facebook and Twitter as well!
Source: Healthy Eating Tips For Teens
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Posted in Articles, Brunch Recipes, Dinner, Healthier Eating Habits, Healthy Choice, Healthy Eating For Teens, Lunch, Meal Time Recipes, Seafood, Stay On Budget | No Comments »
Tuesday, December 20th, 2011
Want to cook the perfect Christmas dinner? If yes, we are here to help with some delightful recipes. Read below to get started.
Sage and Onion Stuffing
Sage and onion in stuffing is a classic dish. You can make a wonderful stuffing with sausage meat and egg. It will be both perfectly crunchy and flavorful. It is tasty when served warm and cold. You can make 14 balls of sage and onion stuffing with sausage meat. You will need the following ingredients:
Ø Knob of butter.
Ø 1 large onion (finely chopped).
Ø 75g white breadcrumbs.
Ø Small bunch of sage leaves (finely chopped).
Ø Grated Zest of ½ lemon.
Ø 450g-pork sausage meat.
Ø Nutmeg
Once you have the ingredients, melt the butter in your frying pan. Make sure the heat is not too high. Soften the onion and fry both the breadcrumbs and onions until golden. Mix the onion and breadcrumbs with sage and lemon. Add them to the sausage meat by mixing them well with your hands. Make sure you season the mixture with nutmeg. Bake in a greased baking dish for 200C.
Brandy Butter
Make Brandy Butter for Christmas. It goes wonderful with Christmas pudding and apple crumble. To make Brandy Butter, you will need the following ingredients:
Ø 225g unsalted butter (room temperature).
Ø 55g icing (caster sugar can substitute it).
Ø 3 tbsp of brandy.
Ø Lemon juice (just a little).
Ø 2 tbsp clotted cream.
Put the butter into a bowl and beat it until it softens. Add the sugar to the butter. Once the sugar and butter are beaten well, drizzle in the brandy and lemon juice. Lastly, mix in the clotted cream and put nutmeg to your preference of taste. Store your butter brandy in the fridge until ready to serve. When ready to serve top with orange zest.
For more great recipes to make the perfect Christmas dinner, read this article from Guardian.Co.Uk.
Or for more information on cooking a great meal, contact Hearn Kirkwood by calling 410.712.6000 (Baltimore), 301.621.2992 (Washington DC), or visit our website!
Hearn Kirkwood is a privately held Food Service Distributor specializing in produce, meat, poultry, dairy, and seafood. Since our founding in 1946, we have grown from a store front on the downtown Baltimore Produce Market to a 60,000 sq. ft. facility. Hearn Kirkwood purchases 90% of our fresh produce direct from California, Florida, Texas, etc. with the balance supplied by local markets. We are located within one mile of Route 295 and I95 providing us with easy access to Baltimore, Washington and Virginia.
Hearn Kirkwood currently operates a fleet of 33 refrigerated trucks. Our service area includes all of Maryland, Washington D.C., Delaware and Northern Virginia – with limited service to Fredericksburg, Philadelphia, and New Jersey.
You can follow us on Facebook and Twitter as well!
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Posted in Articles, Christmas Dinner, Christmas Meals, Healthy Choice, Meal Time Recipes | No Comments »
Wednesday, December 7th, 2011
Looking for a great seafood recipe for the Christmas holiday? If yes, you are not alone. Seafood dishes for Christmas are increasing in popularity. Turkeys and Hams were so last holiday. Read below for great seafood recipes!
Baked Haddock And Scallops
A great seafood recipe is baked haddock and scallops. You will need the following ingredients:
- 1lb of Haddock
- 1lb of Scallops
- 1package of Ritz crackers
- ½ teaspoon of old bay seafood seasoning
- 1 teaspoon of lemon juice
- ½ teaspoon of salt
- ½ cup of butter or margarine
When you have all your ingredients, start creating your dish by crushing one package of Ritz crackers in a medium size bowl. Add the butter and lemon juice to the bowl. Mix the crackers, butter, and lemon juice until your cracker crumbs absorb the butter.
Next, cut the your fish into 1” chunks and place your fish chunks into an 8×8” pan. Spread your scallops evenly on top of the fish. Season the fish and scallops with salt, garlic powder and seafood seasoning.
Finally spread the cracker crumb mixture on top of your seafood. Bake it at 325 degrees for 25 to 40 minutes. You will know when your dish is finished cooking when the fish falls apart.
What to serve with your seafood dish?
This wonderful seafood dish is very delicious on top of rice.
To learn about another great seafood dish, Sweet butter Shrimp, read this article from Voices.Yahoo.com.
For fresh and delicious seafood,contact Hearn Kirkwood by calling 410.712.6000 (Baltimore), 301.621.2992 (Washington DC), or visit our website!
Hearn Kirkwood is a privately held Food Service Distributor specializing in produce, meat, poultry, dairy, and seafood. Since our founding in 1946, we have grown from a store front on the downtown Baltimore Produce Market to a 60,000 sq. ft. facility.
Hearn Kirkwood purchases 90% of our fresh produce direct from California, Florida, Texas, etc. with the balance supplied by local markets. We are located within one mile of Route 295 and I95 providing us with easy access to Baltimore, Washington and Virginia.
Hearn Kirkwood currently operates a fleet of 33 refrigerated trucks. Our service area includes all of Maryland, Washington D.C., Delaware and Northern Virginia – with limited service to Fredericksburg, Philadelphia, and New Jersey.
You can follow us on Facebook and Twitter as well!
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Posted in Articles, Christmas Meals, Healthy Choice, Meal Time Recipes, Seafood | No Comments »
Tuesday, November 29th, 2011
Do you know how to identify and cook steak cuts? If no, we are here to help you! Read below to learn!
Eye Round
This is an nonredeemable cut of meat. It is tasteless and tough. You can save money by buying it.
Chuck Steak
Chuck steak is the shoulder of an animal. This cut of meat has great flavors and a good balance of tenderness and toughness. If you have a cut with a long flat bone, it originates close to where the prime rib is cut. It usually has a piece of the tender part of a rib eye. Cut the rib eye out and use the chuck steak for stew or burgers. You can freeze what you do not use for meals later.
How to Cook Your Steak Right
If you enjoy tender steaks, the best technique to use to get your cuts tender is to cook them low and slow. If you want your steaks juicy, brown your steaks on high and then heat down to a medium low and cook slowly. Make sure to turn them often.
To learn how to cook to perfection your steaks well done, medium rare or bloody rare, read this article from the Huffington post.
For more information on cooking a great steak cut, contact Hearn Kirkwood by calling 410.712.6000 (Baltimore), 301.621.2992 (Washington DC), or visit our website!
Hearn Kirkwood is a privately held Food Service Distributor specializing in produce, meat, poultry, dairy, and seafood. Since our founding in 1946, we have grown from a store front on the downtown Baltimore Produce Market to a 60,000 sq. ft. facility. Hearn Kirkwood purchases 90% of our fresh produce direct from California, Florida, Texas, etc. with the balance supplied by local markets. We are located within one mile of Route 295 and I95 providing us with easy access to Baltimore, Washington and Virginia.
Hearn Kirkwood currently operates a fleet of 33 refrigerated trucks. Our service area includes all of Maryland, Washington D.C., Delaware and Northern Virginia – with limited service to Fredericksburg, Philadelphia, and New Jersey.
You can follow us on Facebook and Twitter as well!
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Posted in Articles, Healthy Choice, Meal Time Recipes | No Comments »
Wednesday, November 16th, 2011
Thanksgiving isn’t here yet, but we’re already looking forward to what new foods we’ll be savoring next year. For that we turn to Andrew Freedman, principal of consulting and public relations at
Andrew Freeman & Co., who just hosted his annual webinar predicting restaurant trends in 2012.
This year we ate lots of pork-packed dishes, salty-sweet desserts, even more juicy burgers, Korean fried chicken, grilled cheese sandwiches, and sampled an array of ethnic cuisines from food trucks around the country. So what’s next up? Here are a few of Freeman’s thoughts for 2012:
Thai and Indian
According to Freeman, ingredients from Southeast Asia are making their way to fast-casual restaurants. “Thai-style issan sausages are popping up on menus. Some restaurants in San Francisco are even offering ghost peppers, one of the hottest types of chili pepper available, which is favored in India, particularly in the northeastern region around Bangladesh,” reports
Nations Restaurant News.
Vegetable Ice Cream and Desserts
The rise of vegetables appearing on the dessert side of the menu has Freeman predicting that the trend will continue. (Have you tried corn gelato? Tomato sorbet? Olive Oil ice cream? Beet root? We have, and it’s pretty good.) Besides restaurants, popular creameries like use savory inspirations for their unusual scoops, like Sweet Potato and Torched Marshmallows and Goat Cheese with Cognac Figs. Don’t knock it until you try it!
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