Next up on the podcast is Robert Seegmiller, a man Bob Harmon calls a “produce guru.” He doesn’t use that term lightly.
Robert started at Harmons at the tender age of 16, first “shagging carts” and bagging, and then making his way to produce, an arena he has never left. He worked his way up the produce ladder, and now serves as the fresh produce sales director, and as such oversees all things salsa, guacamole, and amazing fresh vegetables and fruits.
While, like Bob, he has a soft spot for our salsa and guacamole (he likes his salsa spicy), Robert took a bit of time to talk about an addition to the flavorful team: pineapple salsa.
When mango salsa became the rage, Harmons looked into the possibility of adding it to the lineup, but mangos are very time-intensive, so an alternative was found with the pineapple. The recipe is basically the same as that for the tomato salsa, but with pineapple as the base, and Robert believes there is no limit to what you can achieve, flavor wise, by adding pineapple salsa to your meal plan.
In addition to separate containers of guacamole and salsa, you can buy containers that combine the two amazing products.
Robert also shares a few secrets about how they keep the guacamole from turning brown immediately (remember, there are no artificial preservatives.) Thicker containers and well-trained sous chefs are the biggest factors, he says.
Along with the above-mentioned fresh-made products, Harmons also has a great fruit dip that is dietitian approved, and we also offer bruschetta, made with Roma tomatoes, basil, garlic, and olive oil. While many Utahns are not familiar with this tasty treat, it’s probably time to try it, and it goes wonderfully on a baguette or another artisan bakery loaf.
As Chef Lesli points out, Robert Seegmiller eats, sleeps, and dreams produce. And all of Harmons customers are luckier for it.
Find our made fresh in store salsa and guacamole here.