New Easy Sides from Little Potato Company
The Little Potato Company has introduced Easy Sides to the produce market as its latest no-stress meal solution. They are fully cooked, pre-seasoned creamer potatoes available in family-friendly flavors including Onion & Garlic, Sea Salt & Black Pepper, Paprika & Bell Pepper and Sweet Bell Pepper & Onion.
The new product satisfies customers who think that potatoes are too time consuming or complicated to prepare. With this product, Little Potatoes has taken out all the complication. The home cook just opens the package and heats the potatoes for seven minutes in a skillet for crispy potatoes that can be paired as a quick side dish to accompany a protein or served as a hearty main dish by topping with an egg or tossing into a salad.
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The quest for convenience continues to be a top priority among consumers, with recent research by Little Potatoes revealing that microwaving is the third most common way to cook potatoes. When developing its newest Microwave Ready flavor, the company combined the familiar flavors of fresh herbs and bright lemon to create a classic combination that is the perfect companion for any type of protein. The result is a Microwave Ready Lemon and Garden Herb kit that’s versatile enough to be enjoyed for every kind of meal, from busy weeknights where you need a quick option to holiday meals.
Gillibrand Calls for USDA Study of Produce Industry Market Conditions
U.S. Senator Kirsten Gillibrand, a member of the Senate Agriculture Committee, has called on the U.S. Department of Agriculture (USDA) to investigate if fruit and vegetable farmers in New York and across the country are receiving fair prices for their produce. While the prices of fruits and vegetables have increased for both consumers at the grocery store and for wholesale buyers, the prices that farmers receive for these same products has not kept up with these increases – and even gone down in some cases.
“Our New York farmers are facing a produce-pricing crisis. Throughout the state, fresh fruit and vegetable growers are hurting because the prices they get for their produce have stayed flat, and in some cases have even gone down, while the middlemen who move the produce from farmers to grocery stores and grocery store shoppers have seen the prices for the same produce increase,” said Senator Gillibrand, a member of the Senate Agriculture Committee. “Despite this, the USDA has not reviewed the fruit and vegetable industry in decades. We need to understand what is causing these unfair prices for our farmers, and I am calling on the USDA to complete a top-to-bottom review of the fruit and vegetable industry so that we can help New York’s farmers better price their produce and plan for their future.”
United Fresh Produce Association is taking issue with Gillibrand’s position. “The fresh produce industry operates on extremely tight margins, at every stage from grower to wholesaler to retailer. Our industry is the ultimate supply-and-demand economy, and our real goal must be to increase demand for fresh fruits and vegetables,” said Tom Stenzel, President and Chief Executive Officer. “That’s the key to raising prices paid to farmers, allowing reinvestment for growth. Transparency in any supply chain is a good thing, and we always welcome USDA’s analysis of our markets. It’s important for each sector in our supply chain not to lose sight of our goal to grow fresh produce consumption, while fighting with one another over whose share of a dwindling pie is bigger.”
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There are thousands of farms and orchards throughout New York State, and New York consistently ranks as one of the top agricultural states in the nation, Gillibrand noted. “However, data from the U.S. Bureau of Labor Statistics and National Agricultural Statistics Service shows that the prices paid to farmers for many of New York’s specialty crops – including apples, snap beans, cabbage, and broccoli – lag behind the terminal prices (the prices that the middle men who move these same crops from farms to grocery stores receive),” she said in a statement. “Furthermore, structural changes to the fruit and vegetable industry in recent decades, such as new farming technology, nutrition science, and consumer behavior, have left farmers facing uncertainty as they feel that the market is not transparent enough to know if the price they are offered for their produce is fair.”
The persistently low prices that farmers receive for their fruits and vegetables have led to the loss of small family farms, and in the last five years alone, New York lost 11,000 acres of vegetable production. The USDA hasn’t conducted a full review of the fresh fruit and vegetable market for decades, and Gillibrand’s push for a new study of this industry would help identify which factors contribute to unfair prices for farmers and increase transparency in the market. Gillibrand is also calling for the USDA to use new technology to improve farm sales reporting to ensure that data is updated in real time, increasing transparency for farmers and allowing them to see if the prices they receive are fair.
Talking Taters at Fairfax School Salad Bar Celebration
The National Potato Council and United Fresh Start Foundation joined students, teachers and school administrators at Lemon Road Elementary School in Falls Church, Virginia, on November 8 for a “Celebration of Potatoes” lunchtime event. Kindergarten students learned how and where potatoes are grown, about different varieties, as well as potato nutrition benefits. All students also enjoyed a Greek-inspired potato salad from the school’s new salad bar.
“Potatoes are highly nutritious cost-effective vegetables that kids love to eat. Salad bars empower schools to offer healthy potato options that meet all K-12 school foodservice guidelines,” said Kam Quarles, Vice President, Public Policy, National Potato Council. “We are proud to help Fairfax schools achieve their nutrition goals by introducing kids to new ways of enjoying potatoes.”
Earlier this year, the National Potato Council partnered with the United Fresh Start Foundation to provide three salad bars to the Fairfax County Public Schools, as part of the national Salad Bars to Schools initiative. The donations also are part of a larger, multi-year potato industry campaign, which, over the past three years, has provided salad bars to more than 300 schools across the country. Recipient schools receive salad bars along with potato recipes, serving suggestions and other materials to assist K-12 school foodservice operators with incorporating potatoes on their menu.
“The potato industry has been a valuable partner in helping to provide salad bars to schools across the country,” said Andrew Marshall, United Fresh’s Director of Foodservice & Foundation Partnerships, representing the United Fresh Start Foundation. “The generosity of potato growers, and the forethought of the potato industry to educate children about the different ways they can enjoy potatoes has yielded a successful partnership for all parties involved.”
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Fairfax County Public Schools is the 10th largest school district in the country. Under the leadership of Rodney Taylor, the district’s nationally recognized Food and Nutrition Services Director, the Fairfax school district serves breakfast, lunch, supper and snacks, in nearly 200 schools throughout the county. Taylor’s goal since he started in the district in 2015, has been to have a salad bar in every elementary school. The district’s initial request for more than 140 salad bars has since been significantly whittled-down, thanks in-part to United Fresh, produce industry supporters and Salad Bars to Schools partners.
“We greatly appreciate the produce industry, supporters of the national Salad Bars to Schools initiative, as well as our local partners, who all have helped to make salad bars an important part of our school nutrition program,” said Rodney. “The salad bars give us the ability to increase offerings and encourage kids to choose fresh produce every time they eat with us. And guess what? They do!”
U.S. Department of Agriculture nutrition standards for school lunch require offering students a variety of colorful fruits and vegetables each week. Salad bars provide an easy way for schools to meet this requirement. Children significantly increase their fruit and vegetable consumption when given a variety of choices in a school salad bar, and when offered multiple fruit and vegetable choices they respond by incorporating greater variety and increasing their overall consumption.
The United Fresh Start Foundation is a founding partner of the national Salad Bars to Schools initiative, working with the produce industry, foundations and allied businesses to support salad bars for schools, as a strategy for increasing children’s access to fresh fruits and vegetables every day. To date, salad bars have been donated to more than 5,300 schools, benefiting 3 million children in all 50 states. For more information about the United Fresh Start Foundation or to specifically support the Salad Bars to Schools initiative, visit www.unitedfreshstart.org or contact Andrew Marshall, Director of Foodservice & Foundation Partnerships, United Fresh Produce Association at amarshall@unitedfresh.org or 202.303.3407.
