Produce Connection, Boston MA

10/07/2021

Summary:
As a member of the Facility Sanitation Crew you will be an integral part of our food safety and sanitation programs. The crew supports the production team by ensuring the facility and production equipment are sanitary and safe for food handling.

Schedule typically runs 3pm to 11pm, Monday through Saturday.

Essential Duties and Responsibilities:
~ Follow all food safety and GMP rules and guidelines
~ Ensure all equipment and food contact surfaces are properly sanitized before production begins
~ Help to maintain a clean and safe working environment

You will report directly to the sanitation and food safety managers.

03/10/2016

Heather Snow, Formerly of Roch's Produce in Warwick, RI officially joins our team today.

01/13/2016

Nice having these guys in the house yesterday. Really love their passion for great food. Hanging with them can be hazardous to your diet. Looking forward to a new commercial soon.

01/04/2016

When it's January and you need a tomato that has flavor like the ones you grow in the summer...turn to Back Yard Farms. Grown in green houses in Maine all year round, these babies are left on the vine to maximize flavor. We stock Back Yard Farm's tomatoes all year.

12/30/2015

From our team to yours...Thanks for a great 2015. May 2016 be the best year ever.

01/29/2013

01/23/2013

valentines is just around the corner, here is a quick pick of a recipe you can use:

Roasted Kohlrabi and Butternut Squash

We love the contrasts at play in this dish—from its earthy, sweet flavors to its velvety, crisp textures.

4 medium kohlrabi (2 1/4 lb with greens or 1 3/4 lb without)
2 tablespoons extra-virgin olive oil
2 teaspoons finely chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 1/2 lb butternut squash

Put oven rack just below middle position and put baking pan on rack, then preheat oven to 450°F
Trim and peel kohlrabi, then cut into 3/4-inch pieces. Toss kohlrabi with 1 tablespoon oil, 1 teaspoon thyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl. Transfer kohlrabi to preheated pan in oven and roast 15 minutes.
Meanwhile, peel butternut squash, then quarter lengthwise, seed, and cut into 3/4-inch pieces. Toss squash with remaining 1 tablespoon oil, 1 teaspoon thyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper in same bowl.
Stir kohlrabi, turning it, then push it to one side of pan.
Add squash to opposite side of pan and roast, stirring and turning squash over halfway through roasting, until vegetables are tender and lightly browned, about 30 minutes total (after squash is added).
Toss vegetables to combine and transfer to a dish.
Cooks' note: Kohlrabi and butternut squash can be cut 1 day ahead and chilled in separate sealed plastic bags.

01/17/2013

Kumquats are available most of the year, but may have limited availability during the fall. The fruit of the kumquat tree grow in clusters. They ripen within a month from green to brilliant orange. Once mature, the fruit can reach up to 2 inches in length. Unlike citruses, the entire fruit is edible, although the few seeds buried in the flesh are recommended to be spared. The peel is where the true citrus sweetness lies in both aroma and flavor.

10/10/2012

P*e wee Mix Potatoes are available year-round.

09/20/2012

09/17/2012

DAIKON RADISH
is available year round with fall and winter crops offering the best flavor. is loaded with Vitamin C and the flesh contains a large amount of water.
Daikon is a Japanese word, meaning large root. It is also known as mooli and Chinese radish as it was brought to Japan from China. Its origins however are traced back to the Mediterranean region.
ask one of our wonderful staff for availability..

09/14/2012

Here is a nice recipe you can use with Brussels Sprouts
MARINATED BRUSSELL SPROUTS

good source of vitamin C
1 lb. Brussels sprouts
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 cup vinegar
1/2 teaspoon mustard
1/2 cup oil

Cook Brussels sprouts until just barely tender in boiling water. Drain. In a separate bowl, mix all other ingredients. Pour over cooked Brussels sprouts while they are still warm. Refrigerate for 4 hours before serving.

BRUSSEL SPROUTS
Are Available Year Round
They offer the flavors of the earth and the bitter sweetness of cabbage.
Classic cooking methods for Brussels sprouts include roasting, braising or pan frying them in butter with savory accoutrements such as garlic, shallots, thyme, rosemary and sage. Slow roasting the sprouts in oil or butter is a great way to remove the sprout's natural bitterness. The smaller the sprout, the more sweet and the less bitter tendencies it will have. Brussels sprouts can be added to casseroles, gratins, soups and they are a great addition to Winter roasted vegetable medleys. They can also be tossed into a warm winter greens salad. Other choice culinary companions include bacon, pork belly, cheese, cream, duck fat, eggs, ham, grapefruit, olive oil,cider vinegar, lemon, hollandaise, maple, mushrooms, mustard, nutmeg, pepper, pistachios and pancetta.