From our VP

We would like to take this opportunity to wish everyone a wonderful new year filled with abundance, joy, and treasured moments. The past 20 months have been difficult for so many. But, working together, we know that we can make 2022 a successful year! Our team is here to support you. No matter how big or small your hurdles may be, we will help you overcome them together. May 2022 be your best year yet!

Christos N. Kyriakopoulos Vice President

Rich Hsu General Manager Susan Batsford Marketing Manager / Graphic Designer Peter N. Kalantzis Senior Director of Sales

Nancy Rasic Associate Account Manager George Kapogianis Senior Account Manager Vito Di Cristo Account Manager, Eastern Ontario Kerstin Fulford Director of Marketing and Communications Franco Bajzelj Director of Accounts - Foodservice, Multi-unit Mandy Ouellette Account Manager - Foodservice

In-season Food for thought

Here’s three fresh in-season ingredients you can incorporate into your menus right now plus some interesting food fodder to feed your brain

POTATOES

• The potato is about 80% water and 20% solids. • The word potato comes from the Spanish word patata.. • China is the world largest producer of potatoes, followed by India and Russia • the Inca Indians in Peru were the first to cultivate potatoes around 8,000 BC to 5,000 BC. When potatoes are exposed to light, they produce chlorophyll, a pigment that turns potatoes green. Chlorophyll itself is completely harmless, but it can signal the presence of a toxin. There are more than 170 varieties of potatoes in Canada, but there are as many as 4,000 different types grown around the world. TIP: Starchy potatoes, with low moisture content (Russets, Idaho) break down easily and are perfect for mashed potatoes. Waxy potatoes (new potatoes, fingerlings) - low in starch, high in moisture - will hold their shape when cooked, making them perfect for soups, potato salad, boiling and roasting.

RUTABAGA

• Rutabagas are cousins to turnips. • rutabagas are bigger than turnips, have a rougher texture and have a yellow flesh (turnips have a white flesh) Rutabagas are sweeter and less bitter than turnips • Rutabaga comes from an old Swedish word: rotabagge— which means ‘root bag’ • Rutabagas ripen best in cool autumn weather, and their flavor is enhanced after the first frost. Rutabaga leaves are edible, but tough Overcooked rutabagas may disintegrate. • Rutabagas are usually sold with a wax coating to prevent moisture loss. they can be eaten raw or cooked. Rutabaga skin is edible,but has a strong flavour. Rutabaga is a very dense vegetable and can take a long time to cook.

TIP: To store fennel, remove the stems and wrap the bulb in plastic wrap. It will keep up to a week in the fridge. But, the more it ages, the more it becomes fibrous and its flavour fades..

FENNEL

• Fennel is a flowering plant species in the carrot family.

It is grown for its edible bulbs, shoots, leaves, and seeds. Fennel is crunchy and slightly sweet. It’s known for its anise flavour, reminiscent to black licorice. Choose a bulb that is firm, fragrant, white and blemish free. Smaller fennel is more tender than larger ones. Fennel can be eaten raw or cooked India is the greatest manufacturer of fennel in the world. The bulb of fennel generally grows to be 8 to 12 centimeters (3 to 5 inches) in diameter,

TIP: I

When by rutabagas, look for a shiny, fairly smooth surface and bright purple color. Keep in a cool dry place. Waxed rutabaga will keep for up to 3 months.

4

Yuzu — a lesser-known citrus mainly cultivated in Japan, Korea and China — is making waves in the culinary world. This citrus fruit is bright yellow, round and slightly smaller than a tennis ball. The taste is between that of a lemon,grapefruit and a mandarin orange — tart but very sweet scented. While the fruit itself is almost never eaten on its own, the zest and juice are popping up in vinaigrettes, hard seltzers, mayos and more. In the restaurant scene, chefs are using its citrusy flavor to accent soups, veggies, noodles and fish.

FOOD TRENDS

FOR 2022

These four foods will be making some big waves in culinary scene in 2022, according to Whole Foods annual trends prediction.

2HIBISCUS

Hibiscus has a long and delicious history in the world of teas, boasting high antioxidant levels, the ability to treat high blood pressure and lower BMI. When steeped in hot (or cold) water, it releases a tart flavor reminiscent of cranberry or pomegranate with a deep red-violet color that looks more like cabernet than chamomile. Because it’s not a sweetly floral flavor, it works well in savory dishes. Now, producers are harnessing its sweet, tart flavor in the form of fruit spreads, sorbets, yogurts and craft beverages.

3SUNFLOWER SEED

Sunflower seeds may be tiny, but they offer some impressive benefits. They’re packed with fiber, protein, healthy fats, vitamins, and minerals. This means they may help keep your heart healthy, promote healthy blood sugar levels, and keep you from getting hangry midday. And now they are branching out of the ballpark and sliding into crackers, ice creams and creamy cheeses. Sunflower seed butter - a good alternative to peanut butter - is being used in cookies and bars for nut free and keto friendly snacks. Chefs are using whole seeds in breads and muffins, to top pastas, salads, and yogurts.

4TURMERIC

Turmeric, aka “the golden spice,” has been used India for thousands of years as both a spice and medicinal herb. This flavor-filled spice is primarily cultivated from the rhizomes, or roots, of a flowering plant that grows in India and other parts of Southeast Asia. It has a warm, bitter taste and is frequently used to flavor or color curry powders, mustards, butters, and cheeses. While the spice itself isn’t new, turmeric is making a trendy twist on things like granola, bread, cereals, sauerkrauts and even ice cream.