In 1989, Christine and Dave Hume produced the first jar of Green Mountain Gringo® Salsa in the kitchen of their Chester, Vermont, farm. It was created using fresh ingredients, chopped by hand, cooked with care and ladled into jars. Today, the company starts with the freshest of vegetables that are picked at the peak of ripeness, and the result is the freshest jarred salsa on the market.
Garner Foods Company’s Green Mountain Gringo Salsa is prepared from ripe tomatoes, onions, tomatillos and jalapeños, as well as pasilla peppers, apple cider vinegar, cilantro, parsley, garlic, sea salt and spices. Green Mountain Gringo uses high-quality, all-natural ingredients that would require extra time and money to make from scratch.
Green Mountain Gringo Salsa was selected as America’s “Best Tasting Salsa” in May 2013 by epicurious.com, one of the country’s most respected culinary electronic publications.
With an increasing awareness of health and nutrition issues, salsas have risen in popularity because they are low in cholesterol, fat and calories, and because they provide a great way to add depth and flavor to any dish or just that extra zip to a sauce.
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Green Mountain Gringo also offers the perfect complement to salsa – its consistently high-quality tortilla strips. Pairing Green Mountain Gringo Tortilla Strips with Green Mountain Gringo Salsa on the shelf is a great way to increase brand recognition, which can lead to more sales.
Green Mountain Gringo salsas are available in five varieties: Hot, Medium, Mild, Roasted Chile and Roasted Garlic. Tortilla strips come in Original, Blue Corn and White Corn varieties. Green Mountain Gringo salsas and tortilla strips are sold in natural, health and specialty food stores, as well as in grocery stores and on the company website at www.greenmountaingringo.com.
Green Mountain Gringo is part of Garner Foods, a family-owned business in Winston-Salem, North Carolina, that has been committed to producing quality products since 1929.
After a successful launch of the “Taste of the Mediterranean” line in 2016, consumers and retailers alike are demanding even more inspired ethnic flavors. Wild Garden® obliged and crafted two all new marinades and a simmering sauce that satisfies today’s and tomorrow’s dining trends.
Moroccan Chermoula is bursting with the flavors of cilantro, parsley, garlic and herbs – perfect for seafood and poultry. Chicken Shawarma is a warm and exotic blend of flavorful herbs and spices, and rivals the most famous shawarma stands in the Middle East. Tunisian Shakshouka is a brand-new simmering sauce, featuring a savory blend of ripe tomatoes, onions, chunky red peppers, garlic and spices – an exceptional base for poaching eggs, fish or shrimp.
Two all new pilafs also join the authentic line of “Heat and Serve” products. In Dill & Fava, fragrant wisps of fresh dill weed and tender young fava beans are folded with basmati rice for a delicate side dish. Rice & Potato pilaf is reminiscent of the comfort food of rural Lebanon; tender chunks of potatoes and fragrant herbs and spices make this a hearty and delicious side dish.
Beautiful packaging will effortlessly catch eyes on retail shelves, create trial and repeat purchases and can be cross merchandised in the meat department. Packed conveniently in a 6 pack, the box top is removed to reveal a tray that fits perfectly on the shelf. Attractive, attention-grabbing shippers are available for both marinades and pilafs.
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Wild Garden strives to develop products with a clean label and uses only all-natural wholesome ingredients and no preservatives.
The Wild Garden team creates fully supported social media and marketing campaigns with the novice consumer in mind. Quick cooking videos and recipes demonstrate just how easy the products are to use and highlight the many ways to prepare #WildGardenEats.
Carla’s Pasta is setting new standards in the food safety industry. Its new production facility is designed around a high hygiene, BRC+ concept, and the only ready-to-eat filled pasta company in the U.S. establishing this level of excellence for food safety.
This new state-of-the-art production facility is purposefully designed with a three-zone hygiene system, requiring employees and equipment designated to each zone to remain within their respective area. This prevents pathogens from ever entering food prep areas. The facility features 21-inch stainless steel concrete filled baseboards to eliminate harborage collecting cavities, stainless steel curbs to block moisture collection, and ¼-inch thick antimicrobial coated concrete floors for a chemical and slip resistant surface.
The use of multi-zoned, stainless-steel air ducts in high hygiene areas create positive air pressure to prevent outside air from ever entering, minimizing any risk of foreign airborne contaminants. The ultraviolet lighting and HEPA filtration systems disinfect and filter out foreign matter from the air.
Underneath the facility, an isolated multi-zone draining system carries wastewater away from each zone independently, so the plant is never at risk for contamination if a backup were ever to occur. Drain pipes in the building are bound together by a process called electrofusion, which provides a seamless, welded seal between sections of pipe, preventing any opportunity for pathogens to propagate.
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An Environmental Monitoring Program (EMP) is also strictly enforced throughout the building, to seek out any traces of pathogens. Before the start of production, and each day, allergen and ATP swabs (measuring actively growing microorganisms) are conducted throughout the facility. Case Level 10 testing on all finished product is also completed regularly to ensure maximum confidence in food safety. Every night, 40,000 gallons of hot, pressurized water is heated to 130 degrees Fahrenheit and used for a complete facility wash-down, including the blanchers and spiral freezers.
With the facility of the future now a reality, Carla’s Pasta continues to lead the industry with an unprecedented level of food safety practices. This facility totals 90,000 square feet, bringing the entire production capacity to just shy of 200,000 square feet.
Carla’s Pasta is the largest specialty filled pasta company in the U.S., woman owned and family operated since 1978 and proud to be recognized and part of NWBOC.