Spring 2022
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FOODSERVICE EDITION

Make your menu pop with COLORFUL, FRESH BERRIES.

California Giant Berry Farms delivers the best berry experience for the foodservice industry by providing an all-season supply of sustainably grown strawberries, blueberries, raspberries and blackberries that represent the highest standards for quality, consistency and smiles.

CULINARY CALENDAR

Unleash your culinary creativity with the versatility of fresh berries.

There are plenty of reasons to celebrate!

APRIL

4
International Carrot Day
Recipe 

6
National Acai Bowl Day 
Recipe 

7
National Coffee Cake Day 
Recipe 

12
National Grilled Cheese Sandwich Day 
Recipe 

13
Peach Cobbler Day 
Recipe 

28
National Blueberry Pie Day
Recipe

MAY

National Strawberry Month
Recipes

5
Cinco de Mayo
Recipe

7
Kentucky Derby
Recipe

8
Mother’s Day
Recipe

16
National Barbecue Day
Recipe

26
National Blueberry Cheesecake Day 
Recipe

JUNE

3
National Chocolate Macaroon Day
Recipe

14
National Strawberry Shortcake Day
Recipe

19
Father’s Day
Recipe

21
First Day of Summer
Recipe

25
National Strawberry Parfait Day
Recipe

28
National Ceviche Day
Recipe

CHEF’S CORNER

Seared Sea Bass and Arugula Salad with a Lemon Ginger Vinaigerette
Seared Sea Bass and Arugula Salad with a Lemon Ginger Vinaigrette
Chef Sam Blackburn

Chef Sam Blackburn
Sodexo
2020 Chef Invitational Winner

As the snow starts to melt (depending on where you live), springtime is the perfect time to incorporate berries into your menu. When I think of spring, my mind immediately turns to creative applications of berries (like pickling) in dishes with fresh seafood that can provide a much-needed break from heartier, fall/winter-focused dishes, and ease any menu fatigue diners may be experiencing. Pickled berries are easy to make, store well for days, and add tang and excitement to the plate. In this Seared Seabass with Arugula Salad recipe, I’ve seared a seabass filet and placed it on top of an arugula salad chock full of pickled strawberries, blueberries, and raspberries, and tossed it all in a delicious lemon ginger vinaigrette. 

Chef Christian Kearns

Chef Luis Reyes, CEC
Sysco
2018 Chef Invitational Winner

Now that spring is upon us; let’s think berries to dress it up! Incorporating berries into salads is very popular on spring menus across the country. One way to elevate your salad menu is by incorporating berries not only as a fresh ingredient, but also as part of the dressing. These dressings are simple to prepare and packed with flavors. For example, using a creamy Italian dressing as a base, you can elevate a salad with three different dressings. Simply blend the ingredients in a bar blender and season with salt and pepper to taste. Be creative, use the berries in combination with other vegetables to change the flavors and complexity of your dressings and sauce – enjoy!

3 Ways to Berry Vinaigrette: 

  1. Blackberry-Cucumber Vinaigrette: 1 cup Italian Dressing, 1 cup fresh black berries, ½ cup chopped seedless cucumber 
  2. Spiced Strawberry and Raspberry Dressing: 1 cup Italian Dressing, ½ cup Fresh Strawberries, ½ cup Raspberries, ½ red chile (more or less depending on heat level desired).
  3. Blueberry Balsamic Vinaigrette: 1 cup Italian Dressing, I cup Fresh Blueberries, 2 tbsp Balsamic Glaze 
3 Ways to Berry Vinaigrette
Chef Travis Peters

Chef Travis Peters
Chef/Owner, The Parish Gastropub
& The Delta

2019 Chef Invitational Winner

2022 started with an exciting bang! I opened my newest concept, The Delta, on January 1 and we have been incorporating house preserved and pickled berries since day one in both our culinary and cocktail programs. We have blueberry pickled onions all over the menu; the sweetness and intense color help create an amazing flavor combination with the red onion. We also invented a fun dessert that is both sweet and tangy called Pickleberry Pie, which incorporates sweet-pickled blackberries and blueberries topped with a tarragon and goat cheese whipped cream. The combination is a rich, sweet, and tangy flavor explosion that our guests love!

Spring is an exciting time for fresh berries. California Giant Berry Farms berries are versatile and can be used for savory and sweet recipes. We plan to continue incorporating different preservation methods such as pickles and jams, but also fresh preparations for our spring cocktail and culinary menus.

Berry Storage and Handling Best Practices

High-quality, colorful, flavorful berries are always on our menu. California Giant Berry Farms delivers all-season smiles.

Unload all berries immediately into a cold room, roughly 32°F. Never allow a shipment to sit outside of a cold atmosphere.

Check for maturity, ripeness level, quantity, packaging, size, count, weight, and grade. Report any discrepancies immediately.

Store unwashed, in clamshells away from sources of moisture; moisture will cause rapid breakdown of the berry.

Don’t wash berries until ready to serve and use a gentle spray of cool water.

Don’t remove green caps from strawberries until after rinsing. This helps to retain flavor inside the berries.

PACK SIZES THAT FIT YOUR NEEDS

Strawberries
1 lb. • 2 lb. • 3 lb. • 4 lb.

Blueberries
6 oz. • Pint • 18 oz. • 24 oz. • 2 lb.

Raspberries
6 oz. • 12 oz.

Blackberries
6 oz. • 12 oz.

Sustainable packs available:

Ask your sales representative about our sustainable offerings

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SCS Certified logo
Bee Better Certified logo

Learn more about our year-round berry availability.