Fresh Produce laid out flat

We asked local chefs their favorite fresh produce to work with

Chef’s favorite things

Halved Amalfi lemon close up isolated on white background

Lulu Kitchen

“The most used in my restaurant is, without a doubt, lemons. Their versatility and needed application in so many recipes make them a must-have. The fresher the better, and if you can get Amalfi lemons, the flesh and rind are not only edible but also semi-sweet.” 

– Chef Scott Hastings

Shallot isolated on white background

Salty Dog Cafe

“Shallots are one of my favorite produce items. Having that combo flavor of garlic and onion makes it an ingredient I like to use instead of garlic and onion. They are great raw, sautéed, caramelized and fried. I also am a big fan of asparagus. It is so versatile that you can use it in a sauce, a soup, as a side dish or an appetizer.” 

– Chef Herb Britton

Fresh parsley on white background

Palmetto Bay Sunrise Cafe

“Personally, I’m most excited by freshly cut parsley. It makes everything from meat to vegetables delicious, especially salads. It gives everything a crisp but earthy flair. You can buy parsley root occasionally in the store, and if you treat it like a carrot, it is unbelievable in a brothy soup. You also can deep-fry parsley and toss a few grains of salt on it – it’s better than a potato chip! Eat a sprig with your next salad and reevaluate your relationship with parsley.” 

– Owner Leslie Stewart

Cut fresh bulbs of onion on a white background

Sprout Momma

“Onions, onions, onions! Onion is the produce that is a base for building every flavor. You can’t get to flavor town without a caramelized onion!” 

– Chef Ryan Fennessey

Citrus composition. Fruit with leaves isolated on white background. Orange, lemon, lime.

Michael Anthony’s Cucina Italiana

“I am a big fan of citrus. It can be utilized in many different ways. I like that it has the ability to bring out flavors in dishes that wouldn’t otherwise be attained. It’s a critical component in balancing acid levels, and the brightness it adds is unmatched. I also really enjoy ceviche, and citrus is a key ingredient in that dish.” 

– Chef Will Overacre

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