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Schools and Institutions
We began making salsa from tomatoes that were destined for the compost pile. When tomatoes are not sold at the farmers markets over the weekend, they are often discarded on Monday to make room for more pickings.
After a few years of successfully processing tomatoes, we began using the tomato peeling equipment we own to peel butternut squash and sweet potatoes for purchase and use in local school systems’ lunch programs. The schools have an increased demand for yellow and orange vegetables in the foods they serve to school children.
Today we processing chef inspired low sodium cooking sauces made to fulfill child nutritional requirements for schools.
Our traditional, Italian, Hispanic, Oriental, and Cajun cooking sauces allows schools and institutions to easily and consistently prepare and serve authentic dishes to happy customers.