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EXCLUSIVE! Ready-Set-Serve Harvest Crisp Blend

Harvest Crisp Salad with Apples & Grapes

At Markon, we take product innovation seriously, dedicating time and resources to bring the most delicious and on-trend mixes to market. We strive to meet foodservice operators’ needs, whether that be through high quality, year-round consistency, convenient pack sizes, or innovative products. One way we keep our finger on industry pulse is by working closely with our member and customer chefs that span the U.S. and Canada. These are the folks that know what’s selling and what tastes delicious—that’s why at our annual Chef Summit, we frequently include R&D sessions that give this qualified group full license to get creative, mixing, matching, and combining lettuce and leafy green ingredients from our top growers to develop new blends based on the most current trends in the industry.

One of our most recent products, Harvest Crisp Blend, is the result of one of these sessions. The mix consists of hearty kale leaves mixed with shredded broccoli,  carrots, and radish that can be used either raw or cooked across all day parts. It makes an ideal bowl or salad base that can hold up to the heartiest ingredients and creamiest dressings without wilting or can be sautéed and added to omelets, stir-fries, hash browns, pasta dishes, and fried rice. Harvest Crisp pairs well with a wide variety of proteins, dressings, and produce add-ons such as apples, pears, lemon, garlic, avocados, tomatoes, eggs,  goat cheese, couscous, and chickpeas. And allows operators to skip the labor while still creating personal recipes for their menus.

Shipped in a convenient 4/1-pound pack size, Ready-Set-Serve Harvest Crop Blend is now available exclusively through Markon’s five member distributors. Talk to your sales representative today!

Diners are increasingly hyper-focused on high-protein and plant-based foods. Alongside all of the new-fangled, lab-based, cell-cultured options out there is the humble bean. A staple food for millenia, beans are being re-examined as a healthy, versatile ingredient worthy of menu inclusion.

  • Retro and heirloom recipes—like Southern succotash, French cassoulet, and Cajun red beans and rice—fit the bill for those in search of authenticity.
  • Most world cuisines incorporate some type of bean in their classic dishes. Think feijoada in Brazil, black beans and rice with plantains in Puerto Rico, and garbanzo beans in Israel. Modern interpretations of these recipes are packed with produce and herbs.
  • The creamy texture of mung beans is proving an ideal substitute for those that are eliminating soy from their diets.