Gen­eral Pro­duce is a third gen­er­a­tion, locally owned and oper­ated fresh pro­duce com­pany located in North­ern Cal­i­for­nia. We dis­trib­ute and export fresh fruits and veg­eta­bles — local, organic, sus­tain­able, regional and glob­ally sourced. Get to Know Us!

Eas­ily rec­og­nized, yams and sweet pota­toes are some of those ugly fall and early win­ter root veg­eta­bles that are found on the side of the plate this time of year.

Roasted, stuffed and on occa­sion, marsh­mal­low topped, the grow­ing pop­u­lar­ity of sweet pota­toes and yams has pushed their demand to become a year-​round thing.

Baby yams and sweet pota­toes, avail­able sea­son­ally from August through Decem­ber, make it eas­ier to enjoy a single-​serve sweet gem.

Com­pared to their larger coun­ter­parts, the smaller baby ver­sions allow for a petite, ten­der vari­ety to daz­zle the dish with color and fla­vor. With an edi­ble skin, the baby size have a sig­nif­i­cantly faster cook­ing time.

Well known named vari­eties, sim­i­lar to their larger and jumbo cousins include Gar­net, Jewel, Japan­ese and Sweet Potatoes.

Baby Gar­net Yams have an orange-​yellow flesh encased in a light red-​purplish garnet-​colored skin. Baby Jewel Yams have a deep orange, moist flesh wrapped tightly in a copper-​colored to orange skin.

Baby Japan­ese Yams have a light color flesh and a deep brick red skin. Baby Sweet Pota­toes may include any of the com­mon yel­low flesh and skin vari­eties like O’Henry, Hanna and Hanna Gold.

Mini sweet spuds are a great gluten-​free side for lighter main meals of soups or sal­ads.

Only three to four inches long, they are typ­i­cally hand-​harvested. The small size makes for very short cook­ing times.

Fork ten­der in just under thirty min­utes (in a very hot oven) or a mere five by microwave, daily quick meals are brighter with these baby foods.

Sweeten Bud­dha bowls, soups, sal­sas and dips with bite sized chunks of gold, orange, red and pur­ple.

Store baby sweet pota­toes loose in a cool, dark place for best results. They should not be kept in the refrig­er­a­tor, as their nat­ural sug­ars will likely con­vert to starch, mak­ing them less sweet.

Req­ui­site French fries and potato chips are a deft approach to snack time or tail­gates with these tiny sweet tubers. Loaded skins and twice-​baked coax us first with the savory temp­ta­tion and then indul­gent toppers-​sour cream, bacon and grated cheese next.

At retail, we’ve noticed bagged baby sweets pota­toes for a grab and go pickup choice for din­ner menus. Hav­ing them on hand forces explo­ration for new ways to pre­pare them for break­fast, lunch and din­ner. Desserts are made for baby sweet pota­toes.

Inno­v­a­tive recipes com­bine other pro­duce part­ners. Pineap­ple, kale, pecans, Brus­sels sprouts, apples…the list goes on for per­fect mates.

Mash them, roast them, bake them. Most impor­tant is to get them into the fall veg­etable rota­tion and on the table.

To read the full Mar­ket Report, includ­ing this week’s mar­ket update, see below or click here.

Market Report 10/30/17 Page 1

Market Report 10/30/17 page 2

Market Report 10/30/17 page 3

Market Report 10/30/17 page 4


Our inven­tory is exten­sive and reflects the fresh­est and cur­rent mar­ket availability.

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Herbs, Snack Foods, Nuts and Supplies



Fresh Veg­eta­bles


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Value Added




Fresh-​cut and Pot­ted Floral

Eggs, Cheese & Other Dairy


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PRO*ACT con­tacts with the nation’s lead­ing grow­ers and ship­pers to offer you sig­nif­i­cant cost ben­e­fits and an easy solu­tion to secure the fresh­est produce.


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