Southern Foods Fresh Produce
Produce News
Reasons NOT to throw away celery leaves...
Forget the compost bin! The leaves that top those skinny stalks have become a chefs' darling--not just for their beauty but also for the delicate celery flavor they impart. Here are a few ways to use them. --Janet McCracken
1. Toss a handful into mixed green salads.
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Vegetable Leap to Culinary Forefront

Add increased selection and tasty preparations to the good nutrition and overall wholesomeness long associated with vegetables, and you have a food group that's claiming an ever bigger portion of the dinner plate.

 

Farmers are growing new, colorful varieties, creative chefs are whipping up flavorful vegetable dishes in restaurants and prepared food counters, and glossy magazines feature tempting vegetable recipes that exploit seasonal bounty.

 

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Produce Update - December 8th - By Nick Atkins

Over the past couple of days, the desert growing areas were hit with freezing overnight temperatures.  Most affected by this freeze will be all leaf/row crops; iceberg, romaine, and green leaf, to name a few.  The ice that accumulates on the leaves will cause epidermal peel as well as widespread blistering.  With the few days of overnight freezing temps., the recovery process will take a couple of weeks.  Look for some quality issues, higher prices, and shortened supplies...

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How to Keep Produce Fresh

Today’s tip comes from a reader question to The New York Times: Does the mist that grocers spray on fresh vegetables keep them fresh or hasten spoilage?

 

It depends. Without spraying, many vegetables would wilt since, after harvest, they go into a drier environment...

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Produce Update - Sept 30th - By Nick Atkins

As Fall quickly approaches, northern growing areas are beginning to transition south. 

 

East of the Mississippi, areas such as Wisconsin & Michigan are quickly winding down as overnight temperatures are falling into the lower 40's.  The forecast for this weekend could put most of these areas to bed as a strong cold front with Canadian air will bring our first frost with the occasional freeze to the north. 

 

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Give This Dish a Try- Featured Recipe
Featured Recipe Archive- Tastes From The Past
Pumpkin Bacon Waffles With Pumpkin Sauce
Ingredients
    2 cups Jiffy Baking Mix
    2 Eggs
    1/4 cup Milk
    1 1/2 cups Pumpkin Pie Mix
    1 tablespoon Honey
    1/4 teaspoon Nutmeg
    1 teaspoon Cinnamon
    2 tablespoons Oil
    8 slices Cooked Bacon (crumbled)
    Sauce:
    1/2 cup Pumpkin Pie Mix
    1/2 cup Cinnamon Applesauce
    3 tablespoons Whipped Cream Cheese
    1/4 teaspoon Nutmeg
    1/2 teaspoon Cinnamon
Directions

In a mixing bowl combine baking mix, eggs, milk, pumpkin pie mix, honey, oil and spices. Whisk together until well combined, and then gently stir in the crumbled bacon. Heat your waffle iron, while you wait placed the sauce ingredients into a small sauce pan over medium heat and whisk until smooth. Cook the sauce until warm then turn down to low while you cook the waffles. When the waffles are ready enjoy them by spooning the sauce over the top.

Wedge Salad with Bleu Cheese Dressing
Ingredients
Directions

Take 1 head of lettuce and cut into 4-6 wedges. Cook 4-6 slices of bacon and chop 1 tomato. Top each wedge with crumbled bacon and chopped tomato. Drizzle your preferred amount of bleu cheese dressing and bleu cheese crumbles if desired.

Odom’s Benedict
Ingredients
    4 each Tennessee Pride Pork Sausage Patties
    2 each Texas Toast, sliced
    1 Tbsp. Garlic Butter
    2 each Eggs, poached
    2 oz. (vol.) Hollandaise Sauce, prepared
    Garnish Parsley, chopped
    2 each Strawberries, fresh, sliced
    4 each Apples, fresh, wedges
Directions

Warm defrosted sausage in 350° oven for 10 minutes. Toast bread. Spread butter on toast. Poach eggs in simmering water and vinegar until desired temperature is reached. Place sausages on bread. Gently lay eggs on top of sausage. Ladle hollandaise sauce on egg and sausage. Garnish with parsley. Serve with fresh strawberries and apples

Jambalaya
Ingredients
    1 pound of cooked sausage
    1 cup of rice pilaf
    16oz. crushed tomatoes
    1/4 tsp black pepper
    1/4 teaspoon cayenne pepper
    1/8 teaspoon cloves
    1/2 teaspoon cili powder
    1 teaspoon oregano
    4-6 bay leaves
    1/2 teaspoon thyme
    1 yellow onion slivered
    1 green pepper slivered
    1 red pepper slivered
    1 yellow pepper slivered
    1/2 cup chopped fresh parsley
    1/2 cup chopped celery
    1 cup chicken stock
    3 tablespoons olive oil
    1 tablespoon minced garlic
    Creole Sauce
    1 Cup Bacon precooked pieces Tyson
    4-5 green onions topped and chopped
    1/4 cup white cooking wine
    1 tablespoon Cajun Seasoning Durkees
    4 Table spoons fresh chopped parsley
    1/4 cup fresh sliced mushrooms
    4 table spoons butter or Margarine
    4 tablespoons Parm. Cheese
    2 quarts whipping cream
Directions

 

Heat oil in large saute skillet. Add tomatoes (chicken if using), rice and chicken stock, simmer. Add remaining

ingredients and simmer approx. 10 minutes until vegetables are all tender.

 

 

Melt butter in pot adding Bacon Mushrooms and chopped green onions and parsley. Saute 6 to 8 minutes under medium heat. Add wine and stir in seasoning. Pour in cream and allow to simmer under med low heat until thickens. Stir Frequently. ( you want it thick enough to coat spoon.) Serve

Roasted Turnips and Mushrooms
Ingredients
    1 pound halved baby turnips
    10 ounces small white mushroom caps
    2 teaspoons chopped rosemary
    2 tablespoons olive oil
    salt and pepper to taste
Directions

Toss 1 pound halved baby turnips and 10 ounces small white mushroom caps on a baking sheet with 2 teaspoons chopped rosemary. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Turn the turnips cut-side down, then roast at 425 degrees F until golden and tender, 25 to 30 minutes.

Previous Recipes - Click to View
-Pumpkin Bacon Waffles With Pumpkin Sauce
-Wedge Salad with Bleu Cheese Dressing
-Odom’s Benedict
-Jambalaya
-Roasted Turnips and Mushrooms
Q&A with Southern Foods
Question: 
What is a broad line foodservice distributor?
Answer: 

This means we can help you with anything for your business, from the front of the house to the back….from the food you serve to the plates you serve on. 

 

Note:  The Culinary Institute of America refers to the front of the house as the face and the back of the house as the heart.  We like that too!

Question: 
Do you sell to the public?
Answer: 

YES!  Just come into our cash & carry during business hours.  We do not have a “store” but customer service will be glad to help you find what you need.

Question: 
Can I get a list of items you sell?
Answer: 

We stock over 6,500 items so we do not currently have a list of items to hand out.  You can go here (link to product available on front page) and search our inventory.

Question: 
Can you help me figure out how much food I need for my cookout?
Answer: 

Customer Service is always available to help you calculate the quantities you need for your party and/or event.  Call them at 270-843-1121!

Question: 
I paid for my order on Friday but it’s still showing on my statement….why?
Answer: 

Statements are generated on Fridays before our drivers get back to the warehouse so invoices paid on Friday won’t be posted until Monday.

Question: 
Do you accept Credit Card payments?
Answer: 

Yes, we currently accept VISA & MasterCard, contact our accounting department for appropriate forms.

Question: 
I want to be a part of the Southern Foods family, what do I need to do?
Answer: 

Download Credit Application here, fill out and mail to PO Box 1657, Bowling Green, KY  42102 – Attn:  LeeAnn Sowell.  She will get you set up and make sure a DSR contacts you right away!   If you are not ready to fill out credit application and you just want to be contacted, go to fill out New Customer Sign Up here.

Question: 
Can you get fresh seafood?
Answer: 

YES!  Contact Customer Service and ask them about our new Seafood Program!

Question: 
Can you design my menu & how much does it cost?
Answer: 

Once you become a customer, we can work with you and design your menu to meet your needs.  The only cost to you is printing and that varies depending on your menu size and display.

Question: 
Someone left our glass coffee pot on the burner and burned the coffee inside the pot. How do I get the pot clean?
Answer: 

Try putting ice cubes and salt in pot and swish around.  If that doesn’t work, contact our Chemical & Beverage team @ 270-843-1121 x160.

Question: 
How do I get my grill clean and looking new again?
Answer: 

We sell Chemicals like TKO for cleaning Grills but the first step is to scrub grill with a little clean oil and a Grill Brick. You can then use chemicals and rinse.  Then you will want to scrub with a grill screen to bring back shine. Be sure to oil it down when done. Water left on grill will promote the top to rust.