December Markon Chef and Produce Tips

Markon has gathered a group of our member- and grower-affiliated chefs to answer your questions about produce. Ask us your most challenging cooking inquiries online.

Q: What is your favorite holiday recipe to serve?
Chef Mark Emery: I like to serve corn souffles made with kernels of corn, creamed corn, green chiles, cornmeal, a hint of honey, and whipped egg whites.

• Offer a twist on a classic with turkey wellingtons; wrap turkey breast and cranberry-mushroom stuffing with puff pastry; bake, slice, and serve.
• Accent cranberry relish with Ready-SetServe® (RSS) Proprietary Blend Orange Juice and the zest of MFC Oranges.
• Stew cranberries, raisins, figs, Markon First Crop Oranges, and star anise; wrap this festive compote with delicate crêpes. Chef Mark Emery, Markon Member Chef

Every chef needs a few solid recipes in his or her repertoire. That’s why Markon has put together a catalog of fresh produce-based recipes that cover it all: day- and menu-parts, the range of seasons, a variety of cuisines, and a diverse list of ingredients like:

Tender, subtly sweet green beans get salt and crunch from a prosciutto wrap. Ideal as appetizers or with grilled steaks and chops. Get the full recipe here!

• Fold steamed and finely chopped Markon First Crop Broccoli Crowns and the zest of MFC Lemons into souffle batter; bake until light and airy.
• Top cheesy polenta with chopped and sautéed MFC Broccoli Crowns, RSS Peeled Garlic, and chopped hot Italian sausage.
• Stir steamed and chopped MFC Broccoli Crowns, cooked and chopped chicken breasts, and crispy bits of pancetta into macaroni and cheese.
• Chop Markon First Crop Broccoli Crowns and toss with olive oil, salt, and pepper; roast until tender; serve aside steaks with grated Parmesan cheese

• Markon First Crop® (MFC) Premium Green Leaf Lettuce weights are higher on average than the rest of the industry (23 to 25 pounds compared with 20 to 22 pounds).
• Avocado prices have dipped; it’s a great time to order.
• Norovirus remains the leading cause of foodborne illnesses in the United States. The majority of these illnesses can be traced back to food contaminated by infected food employees in retail and foodservice establishments. Learn how to prevent outbreaks with the most recent FDA recommendations