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Introducing Vidalia Brands™ Sweet Potato Fries

SweetPotatoFriesBag Vidalia Brands, a Bland Farms company, is proud to announce an exciting new addition to its line of condiments, seasonings, dressings, and snackfoods that is both unique and delicious. We are proud to introduce to you, Vidalia Brands™ Sweet Potato Fries. This delicious snack is baked, not fried, is certified gluten-free and kosher, and is made with real sweet potatoes. Sweet Potato Fries contain 0g Trans Fat and only 120 calories per serving. They are also an excellent source of Vitamin A. Did you know that Sweet Potato snacks are outpacing the salted snack category with over 1279% growth? Give your customers what they want. Vidalia Brands Sweet Potato Fries are packaged in 3.5oz bags and come display ready in either a 12ct knock-out high-graphic box or a 48ct displayable shipper. For more information please call 1.800.VIDALIA or contact us here.
Peruvian onion markets to tightenMarkets for Peruvian sweet onions should tighten as production shifts to the south. Glennville, Ga.-based Bland Farms will source mainly from Peru through January, with some product available from Nevada through December, said Delbert Bland, the company’s president. In early November, Bland Farms expected to transition from the Ica to the Arequipa growing region of Peru, Bland said.
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  stil och stil har en hel del val, så att du kan bära vid olika tillfällen festklänningar , du förmodligen inte kan hitta mer än denna tröja då vilda enda produkt! Hepburn är den bästa talesman vacker tröja, hon gillar alla typer av tröjor, stickat kläder och elegant smak festklänningar .
Bland Farms Owner and President, Delbert Bland, has been honored by The Packer in its annual list of distinguished produce industry leaders that make up The Packer 25. Congratulations Delbert for your hard work and continued success as a sweet onion category and produce industry leader. Read more by clicking the link below.
The Packer 25: Delbert BlandCourtesy Bland Farms For Delbert Bland, the ability to deliver what you promise is what makes for success in the produce industry. When downy mildew disease affected the 2012 Vidalia onion crop, Bland, president of Glennville, Ga.-based Bland Farms LLC, said he received one of his highest compliments when important retail customers said they never noticed any issues.
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Tory_g500pxAward Winning New Orleans Chef Teams Up with Bland Farms at PMA Fresh Summit Booth 5527

Bland Farms is excited to team up with Commander’s Palace Executive Chef Tory McPhail at this year’s PMA Fresh Summit in New Orleans, Louisiana. McPhail is a James Beard Rising Start Chef and Best Chef South winner. He will be showcasing his delicious New Orleans creations and highlighting the great flavors of Bland Farms sweet onions.

About Chef Tory McPhail

Tory McPhail has followed a path forged from hard work to arrive at the historic Commander’s Palace restaurant’s storied chef legacy, which has cultivated the likes of Emeril Lagasse, Paul Prudhomme, and Jamie Shannon. McPhail hails from Ferndale, WA, a small town near the Canadian border, where he learned to appreciate local goods and the comfortable gathering place of his parents’ kitchen. Corn planted in the spring would become dinner in the summer; fish caught in the afternoon from his family’s stocked pond would make it to the plate by dusk. “I knew food didn’t just come from the grocery store and magically appear there,” he says. “Being able to watch it all grow gave me a passion for natural foods.” After high school, McPhail attended Seattle Community College and received an ACF-accredited degree in culinary science. Compelled by New Orlean’s history, soul, and Mardi Gras celebrations won him over, he moved upon graduation and at just 19, he was hired by Commander’s Palace Executive Chef Jamie Shannon. He worked diligently through all 12 stations of the kitchen, honing his craft and making a positive impression on his boss. In search of “as much experience as possible, as quickly as possible,” McPhail later completed a series of stints at several culinary hot spots, including the Breakers Hotel in Palm Beach, FL; the Michelin-starred L’Escargot in London and its sister restaurant, the Michelin two- star Picasso Room; and the Caribbean/Creole-intensive Mongoose Restaurant in the U.S. Virgin Islands. In spring of 2000, McPhail returned to the Commander’s family as executive sous chef at Commander’s Palace Las Vegas. Though he loved his job there, New Orleans and Chef Shannon beckoned, and he returned to the Big Easy where the Brennan family named him executive chef of the original Commander’s Palace in January 2002. Today, McPhail continues his dedication to creating and sustaining strong relationships with local purveyors, as well as executing exciting dishes in the Commander’s kitchen. “I’m always thinking very forward when it comes to Creole food,” he says. A passionate and resolute chef who pursues culinary perfection, McPhail delights in exploring a variety of flavors in his seasonal menus—embracing Creole traditions while updating classic dishes with fresh, local ingredients. His Creole Seared Gulf Fish, for example, showcases farm-fresh produce like Spring Mushrooms, Corn, Fingerling Potatoes and seared Speckled Trout. McPhail’s masterful work has not only kept Commander’s Palace at the top of critics’ lists, but has also led him to numerous TV appearances, including Bravo’s “Top Chef,” on which he was a guest judge along-side Commander’s Co-Proprietor Ti Adelaide Martin; NBC’s “Today”; CBS’s “Early Show”; “Paula’s Party” with Paula Dean; “After Hours With Daniel Boulud”; and numerous Food Network programs, including “Sara’s Secrets,” “My Country, My Kitchen,” “Into the Fire,” and “Bobby Flay’s Food Nation.” Tory also co-hosted “Off the Menu,” which aired on Turner South Network for six years. A James Beard Rising Star Chef and Best Chef South winner, McPhail was also named as one of Saveur magazine’s inaugural “Tastemaker Chefs” in 2012; awarded the winner of the Great American Seafood Cook-Off in 2009; co-authored Commander’s Wild Side with Martin, a collection of recipes taken from the legendary restaurant’s kitchen; has served on the Nutrition Advisory Board for Cooking Light magazine; and has been a spokesperson for Wild American Shrimp and for McCormick’s Old Bay seasoning.
According to the National Onion Association, onions are a healthy addition to your daily diet. Among the many nutrients onions provide, they contain quercetin, a flavanoid (one category of antioxidant compounds). This particular antioxidant has been found to protect and regenerate vitamin E (a powerful antioxident). Studies are in progress to determine whether increased quercetin accumulated in the blood through consumption translates into significant antioxidant benefit. Reduce the risk of disease The consumption of onions may reduce your risk of certain diseases. Conditions such as gastric ulcers, osteoporosis, cataracts, cardiovascular disease as well as cancer of the breast and colon, ovaries, gastric, lung and bladder. Below is the nutritional information for raw onions courtesy of NutritionData.Self.Com. This website is an excellent resource for nutritional data on almost any food.


If you’ve ever wondered how to properly cut an onion then we’ve got you covered here. If you’ve found your way to our site, then it’s probably because you’re already a pretty regular user of onions so there’s no reason not to brush up on those onion slicing skills. It’s easy and is also one of the most common tasks you’ll encounter in cooking because, as you know, onions are a great way to add flavor without the fat to almost any dish. Grab your knife and let’s get started.

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Step One Cut off the top/stem of the onion. Peel off the outer layers of skin. Dispose of skin and trim root end if necessary. Make sure not to contaminate the cutting surface and cleanthe knife before proceeding.             Step Two To dice, cut the whole peeled onion in half, from root end to stem end.             Step Three Lay each half cut side down on cutting board. Make multiple, evenly spaced cuts from root end to stem end of onion, being careful not to cut through the root end. Adjust the space between each cut to obtain the desired dice size. Step Four Hold the onion together and make horizontal cuts parallel to the cutting surface.  Again, be sure to leave the root end intact. Step Five Make multiple cuts across the onion, adjusting the number of slices of desired dice size. Dispose of hard root end. Separate onion pieces. Add to recipe for layers of flavor. [hr toptext=”” size=”superTiny” custom_size=”” hide_mobile_hr=”true”]


For slices or wedges, cut whole peeled onion in half from stem end to root end.  Make evenly spaced cuts along the grain.

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Onion Rings

For onion rings, place a whle peeled onion on its side and slice crosswise every 1/4 to 1/2-inch.  Separate each slice into individual rings.  Save the centers to dice for use in other recipes.

Promotable Vidalia® Volume Remains Available Through Labor Day

Crop Extends Retailers’ Vidalia Sweet Onion Offering To Consumers Longer Than Anticipated

Vidalia Sweet Onions

Vidalia Sweet Onions

GLENNVILLE, GA. (Jun. 27, 2013) – An impressive volume of Vidalia sweet onions is benefitting both grower/packer/shippers and retailers who, unlike last year, have the opportunity to capitalize on an extended product offering. Bland Farms is poised to supply retailers well into late August with what they believe are the highest quality Vidalia sweet onions in recent years. Retailers seeking to maximize sales of the most widely recognized sweet onion are able to continue heavy promotion of Vidalia sweet onions in-store for an additional few months rather than switching to a less popular sweet onion offering. According to the 2012 FAIR study conducted by the Vidalia Onion Committee, nearly four out of every five people in the US choose Vidalia sweet onion’s as their favorite. Owner and President, Delbert Bland, advises consistent promotion of Vidalia sweet onions during the second half of the season through Labor Day. “The research we did in 2012 with the Nielsen Perishables Group showed us that consumers are willing to pay a 20 percent premium for sweet onions”, says Bland, “with Vidalia being the most popular variety, we’ve got plenty of volume to supply our customers with so they can make the most of the season before shifting into another variety.”

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