Food Safety

Welcome To Our Food Safety Program

Our commitment to food safety

“ProSource is dedicated to taking progressive steps towards a responsible and proactive food safety program“

ProSource is grower based and owned. Therefore, we have a responsibility to forge new and innovative ways to ensure product freshness and food safety. One major step towards this commitment is the creation and implementation of our own in-house, web-based food safety program.

Our motto is “Proof through Performance”, and we are proud to stand behind it.

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When You Buy From Us, You Buy Straight From the Farm

October 12th is Farmer's Day Agriculture is one

October 12th is Farmer's Day

Agriculture is one of the world’s oldest and vital professions. Farmers have remained one of the highest contributors to economic growth while consistently feeding the people who rely on their goods. Originally referred to as Old Farmer’s Day, National Farmers Day was cultivated to celebrate the hard work farmers put into growing their crops. The date of October 12 came about as it lands at the end of the traditional harvesting period, allowing farmers to participate in festivities, which can sometimes last the entirety of the month. #farmersday #prosourceproduce #goldenwest #onions #potatoes #food #growingproduce

It's Almost Game Time & That Means Appetizers ! Tr

It's Almost Game Time & That Means Appetizers !
Try these delicious mini potato skins

20 Small Yellow potatoes (about 2-inch)
1 tablespoon olive oil
1 cup shredded Cheddar cheese
6 bacon slices, cooked and crumbled
1/2 cup sour cream
2 tablespoons chopped fresh chives

Step 1
Preheat oven to 425°F. Scrub potatoes, and pat dry thoroughly. Place potatoes in a large bowl, and drizzle with olive oil; toss to coat. Arrange potatoes in a single layer on a baking sheet lined with parchment paper. Bake in preheated oven until tender, 17 to 20 minutes. Cool potatoes completely on baking sheet, about 30 minutes.

Step 2
Slice potatoes in half lengthwise, and scoop out potato flesh, leaving 1⁄8-inch-thick shell. Reserve potato flesh for another use (such as mashed potatoes).

Step 3
Increase oven temperature to 450°F. Place potato skins, hollowed side down, on baking sheet lined with parchment paper. Bake at 450°F for 10 minutes; flip potatoes over, and bake until crispy, 8 to 10 minutes longer.

Step 4
Fill potato skins evenly with Cheddar cheese, and top with bacon crumbles. Bake at 450°F until cheese melts, 1 to 2 minutes. Top each potato skin with a dollop of sour cream, and sprinkle evenly with chopped fresh chives.

We have beautiful red potatoes available from Nort

We have beautiful red potatoes available from North Dakota - give us a call to schedule a delivery 1-208-928-6929

Today is Nation Pierogi Day ! 5 pounds potatoes,

Today is Nation Pierogi Day !

5 pounds potatoes, peeled and boiled
2 onions, chopped and sauteed
3/4 pound cream cheese
1 egg
3/4-ounce salt
2 cups warm water
1/4-ounce paprika
1-ounce garlic powder
1 1/2 ounces salt
1/4-ounce black pepper
2 tablespoons butter
1 onion, chopped
2 1/2 pounds all-purpose flour

Directions
In a large mixing bowl mix the flour, 1/4 lb. of cream cheese, egg, salt, and water. Turn onto a lightly floured surface and knead until the dough is soft and even.
Place the cooked potatoes in another large mixing bowl and mash. Add sauteed onions, rest of the cream cheese, paprika, garlic powder, salt, and pepper. Mix until texture is solid and not runny.
Roll dough approximately 1/8-inch thick. Cut into round shapes, approximately 3 1/2-inches in diameter. Add a small amount of potato filling to the center of a disk. Fold in half to form a half-moon shape. Seal and pinch ends tightly.
Bring a large pot of water to a boil. Boil pierogis rapidly for 4 to 5 minutes. Drain and cool.
Melt butter in a saute pan, add chopped onions, and cook until browned. Add the peirogis and saute until slightly crisp.

#pierogi #nationalpierogiday #prosourceproduce #onions #potatoes

CHEESY RANCH RED POTATOES 12 small red potatoes, s

CHEESY RANCH RED POTATOES
12 small red potatoes, scrubbed and halved
1 cup Ranch-style salad dressing
1 (8 ounce) package shredded Colby-Monterey Jack cheese
1 teaspoon freshly ground black pepper

Preheat oven to 350 degrees F (175 degrees C).

Place potatoes in a large saucepan over medium heat, and cover with water. Bring to a boil, and cook 10 minutes, or until tender; drain.

Place cooked potatoes on an ungreased cookie sheet with the cut side up. Spread a spoonful of dressing on the top of each potato half. Sprinkle with cheese, and lightly dust with pepper.

Bake in the preheated oven for 5 minutes, or until cheese is melted.

Lebanese Roasted Stuffed Onions These Lebanese Ro

Lebanese Roasted Stuffed Onions

These Lebanese Roasted Stuffed Onions are baked to perfection, until they’re mellow and tender. Stuffed with a delicious herby and ground meat filling. Easy to make and so tasty!

2 extra-large onions or 3 large onions
1 cup white rice
1 tablespoon tomato paste
2 teaspoons cinnamon
1 teaspoon allspice
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons kosher or sea salt
freshly ground black pepper
3 tablespoons minced fresh cilantro or parsley reserve some for garnish
1 pound ground meat of your choice original recipe uses lamb
2 tablespoons white wine vinegar or cider vinegar
3 pinches of sugar
2 tablespoons olive oil

INSTRUCTIONS

The first step is to soak your rice in a bowl cool water. The rice will absorb some of the water -- we'll drain off the water in a later step.
Fill a pot with water (enough to cover a whole onion by 1" and bring to a boil. Cut off the very top and bottom of each onion. Make a cut down one side of each of the onions, cutting into the center from top to bottom. This helps the onion layers cook evenly and make it easier to peel. Add the onions, and let them cook for 10 minutes or until the layers soften and separate easily.
Drain the rice completely. In a large mixing bowl, add the drained rice, tomato paste, cinnamon, allspice, cumin, coriander, salt, pepper, cilantro or parsley and ground meat. Mix well.
When the onions have finished cooking, remove and drain from the boiling water. Let cool and separate out the layers individually and place 1 heaping tablespoon of the filling, wrap onion around filling, but not too tightly to allow rice to expand during cooking.
In a large, oven-safe saute pan over medium-high heat, swirl in the olive oil. When pan is hot, place the onions seam-side down. Let cook for 2 minutes until the bottoms have browned slightly. Add vinegar to the pan and sprinkle the tops of the onions with sugar. Cover the pan and turn the heat to low. Cook for 20 minutes or until the meat and rice are fully cooked, rotating the onions halfway during cooking.

World Vegetarian Day is observed on the 1st of Oct

World Vegetarian Day is observed on the 1st of October annually. It was founded in 1977 by the North American Vegetarian Society (NAVS) and in 1978 was endorsed by the International Vegetarian Union. #Freshvegetables #produce #prosourceproduce #potatoes #onions

Here's a Quick Side Dish to Add to Your Weekend Me

Here's a Quick Side Dish to Add to Your Weekend Meal-Planning - Roasted Onions
4 medium unpeeled yellow onions
2 tablespoons olive oil
Salt and fresh ground pepper
2 tablespoons Balsamic vinegar

Adjust oven rack to lowest position; heat to 425 degrees.

Cut onions in half; toss with oil and a generous sprinkle of salt and pepper. Place, cut side down, on a baking sheet.

Roast until tender and cut surfaces are golden brown, 25 to 30 minutes; drizzle with balsamic vinegar.

#recipe #onions #freshonions #cookingathome #prosourceproduce

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