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fall farmer's market

wednesday, october 25 from 10am-1pm

Join us for a delicious day celebrating the seasonal bounty from dozens of local farmers and producers. We will feature a new line-up of chefs and restaurants who will be teamed with a local farm or specialty purveyor to create bites that highlight the heavy hitters of fall such as pomegranates, apples, squash and much more. Plus, your favorite specialty purveyors such as California Olive Ranch, La Tourangelle Nut Oils, and much more will be here! As with our summer market, this is a great opportunity to support your local farmers, to see and taste the bounty of the season, and talk to the hard working farmers who grew it!

The Farmer’s Market is open to all restaurant employees. We hope you take advantage of this great opportunity to educate yourself, and encourage your staff, to learn more about the ingredients that you prepare and serve daily. This event is also a great opportunity to see what your fellow chefs around town are up to. If you are a restaurant or chef who would like to participate, please contact your sales representative directly, or inside sales at (916) 956-5536 or This email address is being protected from spambots. You need JavaScript enabled to view it.! We look forward to seeing you there!

View pictures from all our recent events & tours HERE.

Scott Talks Apples

Produce Express sales rep Scott Rose all things local apples!

It's a great time of year to head out to Apple Hill! Here's a sample of apples thanks to our good friends at Larsen Apple Barn.

  • Braeburn - beautiful, crisp fresh
  • Granny Smith - workhorse, good for pies
  • Rome Apple - flesh is very creamy, great for salads
  • Pippen - making applesauce
  • Fuji - every day apple, school lunch

 

Premier Mushrooms Inc. is located in Northern California and is one of Colusa County’s fastest growing ag-related industries. In seven short years, their farm has expanded from 16 to 64 growing rooms and grown production from 70k lbs/week to 300k lbs/week.

Premier Mushrooms composts, grows, processes and distributes their product all in one location. This vertically integrated system allows for greater consistency and quality control. Along with producing fresh, great tasting mushrooms, Premier has been actively involved in the local community and has been making efforts to reduce the environmental impacts of operations.

The composting and pasteurization processes take place in a fully enclosed wharf area. The covered wharf provides several benefits which can be seen in the final product. There are currently 64 growing rooms (40 white rooms & 24 brown rooms) operating at maximum capacity. Advanced technology allows the grow-room climate to be monitored 24/7 and ensures product quality and safety. After being picked, mushrooms are taken to the 21,000 square foot cold storage facility where they are processed and typically ship out the same day.

Premier Mushrooms is one of the first Mushroom Farms in the country with advanced growing technologies. Each of the 64 grow-rooms is equipped with advanced climate-controlled technology which auto-regulates temperature, humidity and C02. After each grow-cycle, steam is utilized to sterilize the rooms in order to ensure maximum quality and safety while minimizing the use of chemicals. Grow beds are also made of aluminum in place of wood in order to inhibit bacterial growth. A streamlined design results in simplified picking, loading and unloading. Barcodes on every flat enhance traceability and each box of mushrooms can be traced to the picker, room, and vendor. As a result, Premier Mushrooms continues to produce some of the highest and most consistent yields in the industry.

Their 21,000 square foot mushroom processing facility is designed for strict adherence to food safety guidelines. These measures are driven by the USDA, Department of Defense and customer specifications. However, Premier Mushrooms takes a proactive approach and strives to exceed those standards already in place. In addition, the cold storage facility also includes bio-terrorism security measures.

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end of an era

a note from jim mills

Hello all. You may have noticed announcements in the past several weeks that I am retiring. After over 18 years, my last day at Produce Express was Friday, August 25. Over the last several months, I have often been asked why I am retiring, and the reasons are two: because I am 70 years old, and because I can. I don't need to, I don't have to, but I am going to.

Except for a few listless semesters in college, I have been working since I was 17. If you do the math, that is 53 years and to me that is enough. I am then asked about what I am going to do when I retire and my response is that I am taking September and October off. I am told that by then I will be bored. So, if you have something you want me to do, get a hold of me around November 1 at jimmills@frontiernet.net.

I am fortunate in that I have a few good friends, a son that I am close with, a comfortable home, and, most importantly of all, a very caring wife. I wish to thank the Boyce family, in particular Jim Boyce, for the opportunity to work for Produce Express. I wish to thank the local farmers that I have met, and the multitude of restaurant chefs that I have developed relationships with through the years. And a huge shout out to the excellent Produce Express sales team! Enjoy the harvest!

Produce Express
    • Location

      8340 Belvedere Ave
      Sacramento CA, 95826 USA

      phone: (916) 446-8918
      fax: (916) 553-3030

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