This week on Fresh from the Field Fridays with Dan the Produce Man and Ross the Produce Boss, Ross is fresh back from the SWIPE show and brings us a brand-new item called Zucchiolo. We also talk frozen grapes and why they’re such a great snack.

On the produce table: Gold Nugget mandarins, Valentine pomelo, and a full lineup of cauliflower – white, green, purple, orange, plus the wild looking Romanesco. What’s the difference between them all? We break it down.

We also get into waxy potatoes versus starchy potatoes, and why Idaho isn’t the only state growing great spuds. And we wrap it up with Proprietor burger leaf lettuce, a perfect fit for keto and low-carb lifestyles.

It’s all right here on Fresh from the Field Fridays, from The Produce Industry Network and powered by AgLife Media.

Check out AgLifeMedia.com today!

This week on Fresh from the Field Fridays, Ross “The Produce Boss” and Dan the Produce Man share some great finds from the market. Ross talks about the Juicy Crunch tangerine, some air-fryer-ready frozen produce from PictSweet Farms, and a sweet treat — chocolate-covered pistachios. Dan dives into more microgreen varieties and shows off those beautiful bunched, multi-colored watermelon radishes.

It’s all right here on Fresh from the Field Fridays from the Produce Industry Network, powered by AgLife Media.

This week on Fresh from the Field Fridays, we’re talking dandelion greens, Cara Cara red navels, and those rare Chocolate Navel oranges — all showing up in stores right now.

Dan also breaks down a timely AgLife Media article on California pear growers and the impact of heavy imported pear volume still in the pipeline just as fresh Lake County pears are hitting the market.

And we wrap it up with a look at some really cool, nutrient-packed broccoli microgreens.

It’s all right here on Fresh from the Field Fridays, from the Produce Industry Network, powered by AgLife Media.

This week on Fresh from the Field Fridays, Dan the Produce Man and Ross the Produce Boss dive into the biggest fresh produce and food trends of 2025—and look ahead to what’s coming in 2026.

From fresh-cut vs. bulk on the produce stand to mushrooms, berries, and the ever-growing wall of salads, we break down what’s hot, what’s changing, and what shoppers are actually buying.

We also tackle the age-old question: how many servings of fruits and vegetables should you really be eating? Remember “five a day”? What exactly counts as a serving—and how much is enough?

Plus, salad talk: how to dress your greens without drowning them in heavy, fatty dressings.

It’s all right here on Fresh from the Field Fridays, from the Produce Industry Network, powered by AgLife Media.

It’s a new year on Fresh-from-the-Field Fridays, and Dan the Produce Man brings you four in-season favorites.

We kick things off with broccolini, also known as sweet baby broccoli, where it came from, why it goes by so many different names, and why the stems matter.

With all the rain in Northern California, chanterelle mushrooms are abundant right now, and they remain a true favorite among chefs.

A brief field update from strawberry fields in Watsonville.

We also get into sunchokes. Are these sunny artichokes? Well, not really. Find out what this tasty tuber is all about.

And we wrap things up with a quick blurb on the Sumo Mandarin, including which three citrus varieties contributed to its development.

It’s all right here on Fresh-from-the-Field Fridays, on the Produce Industry Network and AgLife Media.

This week on Fresh from the Field Fridays, Ross brings on a special guest, his daughter Alice, to share her preteen fresh produce picks. Ross also digs into some dairy-free alternatives to his traditional Czech heritage cookies, plus brand-new seasoned veggie kits made for the air fryer. They cover New Year’s Eve produce picks, from black-eyed peas and collard greens to grapes, and even tackle the question of whether New Year’s resolutions are actually a good idea.

It’s all right here on Fresh from the Field Fridays, from the Produce Industry Network and AgLife Media.

This week on Fresh from the Field Fridays,

Dan the Produce Man and Ross the Produce Boss are

talking Christmas cookie traditions, with Ross sharing family-favorite Czech

recipesand why he still uses an old-school, hand-turned grinder to make walnut flour

the traditional way. That technique also opens the door to gluten-free and

dairy-free holiday cookie options.

On the table this week: Oro Blancos, Kishu mandarins, sweet

limes, imported Bing cherries, white strawberries, chestnuts, Davison apples,

late-season Fuyu persimmons, and how to use them, even when they start to

soften so nothing goes to waste.

It’s festive, it’s flavorful, and it’s all right here on

this holiday episode of Fresh from the Field Fridays, from the Produce

Industry Network, powered by AgLife Media.

This week on Fresh from the Field Fridays, Chef Jeffrey Schlissel joins us with smart, time-saving prep tips to make your holiday cooking a whole lot easier. We get into what you can prep ahead so you’re not slammed on the big day, the latest trends in the restaurant and food-service world, and a heads-up about ingredients in fresh-prepped foods. Chef Jeffrey brings the heat with practical advice and plenty of industry insight. All this and more from The Produce Industry Network and AgLife Media.