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Ocean Mist introduces microwavable artichokes bag


Ocean Mist Farms is featuring its new Season & Steam microwavable artichoke bag at this year’s Produce Marketing Association Fresh Summit convention in Atlanta.

The Season & Steam bag features two fresh globe artichokes that are cleaned, trimmed and ready to cook. The innovative packaging gives users the option to open the bag, pre-season the artichokes to their preference, reseal the package and steam by microwave all within the same bag.

The bag, recently tested with retail stores in Northern California, will make its debut to the produce industry at the Ocean Mist Farms’ booth (No. 1347) at the PMA Fresh Summit in Atlanta.

“Consumer research told us that many shoppers view prepping of artichokes as the major barrier to purchase,” Kori Tuggle, director of marketing and business development at Ocean Mist Farms, said in a press release. “By doing the prep work, we make eating fresh artichokes easy and convenient.”

The ability to season the artichokes prior to cooking is an exclusive attribute to the produce department. The Season & Steam microwavable artichoke bag is a finalist in the PMA’s annual innovation in packaging awards competition.

Another big attraction at PMA is the food prepared and served in the Ocean Mist Farms booth by Chef Tony Baker of Montrio Bistro in Monterey, CA.

Chef Baker and Ocean Mist Farms will serve a menu featuring sustainable ingredients such as ocean-friendly seafood and humanely raised pork. Booth visitors on Saturday can sample bay shrimp artichoke and avocado ceviche with Ocean Mist cilantro and green onions and smoked chili tortillas served on a fresh artichoke petal and artichoke risotto made with Chef Baker’s bacon. Sunday’s menu will feature artisanal chicken artichoke sausage with spicy fennel slaw and an artichoke sourdough bisque with green onion infused oil.

Ocean Mist Farms will also have compost receptacles in the booth, making it easy to recycle and compost the earth-friendly plates, water cups, napkins and eating utensils used as part of the menu sampling.

“We create a good deal of waste on a daily basis in our booth during Fresh Summit, so we use the same recycling practices that we do at our company headquarters in Castroville,” Ms. Tuggle added in the press release. “We feel good about making it easy for our booth visitors to reduce-reuse-recycle.”