Thankful for Purple Pie

As we are now a week from Thanksgiving and finalizing exactly what we are going to cook and feast on for the holiday of thanks (myself included), I can’t help but share what I plan to serve for dessert at my Thanksgiving dinner. First, a little background. Obviously, I love vegetables. In fact, for a few Thanksgiving dinners in the last decade, I prepared and served more than 10 (yes, 10) different vegetable dishes. Admittedly, 10 was probably a bit much. In the last few years, my daughters, Alex and Sophia, have joined me in my cooking adventure. So it’s become quite fun to hang out in the kitchen while preparing dinner. Each year we make a few family favorites—roasted root vegetables and Stokes Continue Reading

Demystifying Shishito and Padron Peppers

In early June, I was having dinner at the Japanese-Peruvian fusion restaurant Chotto-Matte, one of the hippest places in London. Imagine sushi meets root vegetables—on steroids! It was one of the most amazing, enjoyable, and inspiring dinners I’ve had in a while. Yes, that was in England, which in the past has not been known for the most adventurous cuisine. (Fish and chips and meat pies, anyone?) So, out came a plate filled with thin, roasted green peppers. I said, “Oh, look at these Shishito peppers!” My friend gave me … Continue reading

My Advice

Last week I had the opportunity to share my thoughts, and a bit of my personal history, with a few hundred produce friends—both men and women—at the Women in Produce Reception at the annual United Fresh Produce Convention in Chicago. For most of my life, I have told my company’s story and the story of how my mother founded our business, but never before have I talked about what it was like to grow up as the daughter of entrepreneur Frieda Caplan and labor negotiator Al Caplan. Most people think … Continue reading