Summer Begins, Meet a Native Mainer, A Golden Harvest!

Coming right up…SUMMER!!!  Though summer doesn't officially start until June 21, we all know that it unofficially begins on Memorial Day!  More customers, busier service times, congested roads!! Don't despair, Native Maine has you covered!   We're open for Memorial Day!  And July 4! And Labor Day for your convenience!  You can count on us to be there when you're open!

customer serviceDon't forget, you can order 24 hours a day online at; to sign up for online ordering call our customer service department or talk to your sales rep. Prefer the phone? You can leave a voicemail anytime by calling 207-856-1100. Want to speak to a real person? Call the same number to speak to one of our knowledgeable, live customer service representatives from 6am to 10pm Monday through Saturday.   And speaking of customer service, here's a group shot of our daytime customer service team!  From left to right: Brittany Butler, Bill Cook (Customer Service Manager), Jordan Sears, and Taryn Libby!

Also, summer brings us a bounty of local food options!  Already, we've had local fiddleheads, ramps, and asparagus.  Soon, those amazing June strawberries will be here and then we're off with our summertime bounty.  Check out our local prduct list at for your latest availability!

A GOLDEN HARVEST for Native Maine!
In April, Native Maine Produce and Specialty Foods acquired the wholesale operations of Golden Harvest, Inc. Located in Kittery, Golden Harvest sells the freshest produce, dairy, and specialty grocery items.  By providing outstanding customer service along with the quality fresh produce, Golden Harvest built a loyal customer following. 

Jim and Carla Spencer, owners of Golden Harvest decided to sell their wholesale division to Native Maine to allow them to focus on managing and growing their thriving retail business in Kittery Maine. “Our wholesale business has grown substantially over the years, and we now deliver to hundreds of accounts all over the seacoast. Our wholesale division has taken on a life of its own and will benefit from the full-time attention and even deeper product selection Native Maine can provide,” stated the Spencers.  

Native Maine is thrilled to welcome all of Golden Harvest employees and customers into the Native Maine fold!  

Meet Your Native Mainer: Caryn Collins  In the last edition of Local Lore, we talked to Dave Cignoli formerly of daytime customer service (he's know a Native Maine area representative).  This time, we venturing into the world of nighttime customer service.  Currently, nighttime customer service is headed up by Mishka Cardin-Gonzalez (Mishka is Native Maine's first bilingual customer service rep!) and by Caryn Collins, the nighttime supervisor.  See below for more on Caryn and remember Native Maine customer service is open until 10pm for your convenience


What is your job title?  Night time customer service supervisor

How long have you worked at Native Maine?
Oh my gosh, I’ve been back I think about 4 maybe 5  years...before that, I think I’ve been with Native Maine for, oh, before that it was 6 or 7 years. It’s been a long time.  I should probably ask Walter! (HR person)

How would you describe your job? HECTIC! At least, it can be during the busy time.  It’s interesting too, at the same time. In a nutshell, I answer phones and enter orders, but its a lot more than that.  Before, it was mostly data entry. Customers would leave message and I would enter order. Now that customer service is open until 10pm, I take a lot of “live” orders, answer questions.  We still have customers who prefer to leave an order on voicemail; and that’s okay!

Do you ever get odd phone calls?  Oh yes! We get a lot of calls for other departments even though we’re here in the nighttime.  Then, of course, we also get a lot of calls for Edible Arrangements. Huh, why? Their national 800 number is close to Native Maine’s #; so we get people calling up and asking: “Are you the fruit people?”  Of course, we say: “yes, we sell fruit...things get more confusing from there!”

What did you do before this job?  I was a produce buyer at Supervalu which is a large grocery store chain.  I started out as a buyer's assistant, did some merchandising, went up the chain and became a buyer.  I was buying dry goods, not fresh--a little bit less stressful.  So before I came to Native, I had a lot of produce experience.  And of course, I was (and still am) a dj!

How did you get into it?  DJing was my first career, I never really left. Radio was my passion and I did that for 20 years; now I DJ at parties and weddings and stuff.  And, of course, the Native Maine Food Shows!! These days, I DJ more to supplement my income and have fun!  Well, I call you the voice of Native Maine because you’re the voice on our voice mail!  That's right! I do announcements, I'm the MC at our tradeshows, I like doing them!

If you could switch jobs with someone at Native Maine, who would it be?  Hmmm. I guess Ross (Native's CEO); I’d go straight to the top!  Kidding! No, I actually like working nights. I've had some hearing loss over the years and Native Maine has been able to accomodate that. I"m really grateful that Native Maine for that.

If you could change one thing about working here, what would it be?  I can't think of anything off the top of my head; I think Native Maine is a good company and treats people fairly.

What do you like most about your job?  The fact that I can do it with my hearing loss!  I actually really like customer service; I really do enjoy the people and interacting with them.  Its nice that I can still do. I need to have my hearing aid really turned up!......

What’s one thing that nobody here knows about you?  I’m a crazy cat lady; I have 7 cats!!  Also, I love to sell on ebay!

Thanks, Caryn!  Happy start of summer, Everyone!  See you next time!

Fun Food Shows, Easter candy, and food dyes

29541878 1901853919856410 954022146758771489 nHi Local Lorers, Guess what's coming right up!!!!


Monday, March 26, Portland, Holiday Inn by the Bay 12-4pm
Monday, April 2, Portsmouth, Sheraton Harborside Hotel 12-4pm

Join the fun! Huge door prizes, deep product discounts, live music, and lots of free swag! Meet the people behind Native Maine’s great products: ask your questions and learn about the latest and tastiest foods. The Native Maine chefs will be cooking up delicious dishes. Our vendors will be on hand with tons of delicious foods to sample. What’s your pleasure? We’ll have domestic and imported cheeses, charcuterie, desserts, pasta, meats, olives, condiments, pizza, juices, soda and lot’s, lots more!!

It’s not too late to register at; we hope to see you there!

 And Easter is on it's way too! Don't forget Native Maine is your source for your Easter dinner needs. We have local ham and lamb, the freshest seafood, the crispest asparagus, and delicious desserts to make your table shine!

Here’s some Easter candy trivia to get you in the spirit:

  • Americans will consume more than 16 million jelly beans. That's enough jelly beans to circle the globe not once, not twice, but three times — or to fill a plastic egg the size of a nine-story building.
  • 86% of Americans bite off the ears of a chocolate bunny first! 5% who eat the feet first, and 4% who eat the tail first. Seems like 5% are undecided….
  • It used to take more than a day to make a peep! Approximately 27 hours, to be precise. That was back in 1953, when each candy was handmade with a pastry tube. Today they have machines that have dramatically (!) speed up the process to just six minutes. Which is good because….
  • Americans eat more than 600 million Peeps during Easter. This makes Peeps the most popular non-chocolate Easter candy. The Bethlehem, Pennsylvania, factory makes an impressive 1 billion Peeps a year, that’s 4 million a day.

Make This! Naturally Dyed Easter Eggs--dig into your compost bin and find the ingredients to make your own Easter egg dyes!

Use only hardboiled eggs; white eggs are preferred. The longer eggs are soaked in any of the dyes, the darker the color will be. For best results, leave eggs in dye in fridge overnight.

  • Blue: Red cabbage dyed Easter eggs turn out blue! Cut 1/4 head of red cabbage into chunks and add to 4 cups boiling water. Stir in 2 Tbsp. vinegar. Let cool to room temperature and remove cabbage with a slotted spoon.
  • Jade Green:  Simmer tops from 4 carrotsr in 2 cups water for 15 minutes; strain. Add 3 tsp. white vinegar.
  • Orange: Take the skin of 6 yellow onions and simmer in 2 cups water for 15 minutes; strain. Add 3 tsp. white vinegar.
  • Dark pink: Cut 1 medium beet into chunks and add to 4 cups boiling water. Stir in 2 Tbsp. vinegar and let cool to room temperature; remove beets.
  • Lavender: Mix 1 cup grape juice and 1 tablespoon vinegar

Happy Spring everyone!  We hope to see you at our shows!

The Face, St Patrick's Day, & an Irish recipe

Did you ever wonder how your order makes its way through Native Maine and to your kitchen? In the next editions of Local Lore, I’ll take you through the different departments of Native Maine to explain how each functions to provide you with the freshest, tastiest foods at the best value and in the shortest delivery time frame. We’ll start with customer service.
Did you know you can place orders with Native Maine three ways? Customers can order 24 hours a day online at; to sign up for online ordering call our customer service department or talk to your sales rep. Prefer the phone? You can leave a voicemail anytime by calling 207-856-1100. Want to speak to a real person? Call the same number to speak to one of our knowledgeable, live customer service representatives from 6am to 10pm Monday through Saturday.

In this edition of “Get to Know Your Native Mainer”, I’ll introduce you to Dave Cignoli, one of our daytime customer service crew who also has an interesting, unofficial work title….Hi Dave, what’s your official job title?
cignoli daveI’m a customer service rep and an inside sales rep. And your unofficial job title? Oh yeah, I’m also the face of Native Maine...though my face is not yet on the side of the trucks; I’m working on that. Okay, tell us about the “face of Native Maine” Well, that’s the title given to the person who sits at the desk closest to the door in the office. You have to greet everyone who comes into the office. Most people who sit here hate it and want to move ASAP. I actually like greeting and talking to all the people coming in. So, yes, I am the face of Native Maine. And what a lovely face it is...
How long have you worked at Native Maine? 2.5 years; wow, can’t believe it’s been that long!
Everyone says that! How would you explain your job to a child? Well, If I had to explain to a kid, like my 4 year old, I would say: So you know when you go to school and you have a snack in the afternoon like an orange or an apple? Well, when the oranges and apples are all gone, the teacher will call me up at Native Maine, and place an order for more. I type the order into our computer system and that order goes down into the warehouse. The night guys pack the oranges and put them on a truck, and the next day the driver in the box truck delivers them to your school for your snack in the afternoon! And really, my boys really love the Native Maine trucks when they see them around Portland. They’ll say: Dad Dad is that your truck!!? And they see the driver and ask what’s his name!? I’ll say yeah, that’s Steve, and they be like, you know that guy?!! WOW!! Yeah, the drivers are famous with my kids...It's a huge deal knowing the guy that drives the box truck with corn boy on the outside!!
What did you do before this job? Well, I was a stay at home dad for six years. I worked part-time, and still do, at Bruno’s in Portland as a bartender and a line cook. Before I stayed home with the kids, I was a sales rep at PFG Northcenter. Tell me about Bruno's....It’s an Italian restaurant that also serves pub food. Really excellent food and really good people. Native Maine is going to sell their house made pastas--really good stuff!
What does a typical day look like for you? In at 7am, first thing on the docket is coffee!...Get computer rolling; I’ve got 2 screens and a wireless mouse. And this new power stapler: Big Bertha! Nice! How many pages can you do? .20 pages…no problem.. took me a while to get it…..Are you stapling more? Definitely! Okay, then I check customer voicemails from the night before in case there are any that impact morning deliveries. Usually they’re new orders or add ons or maybe people who called their order in late the night before wondering if order made truck. I listen to those and fix everything that I can…. I check email and see what needs attention. I answer the phone when customers call. Then I have a serious discussion with Kenny about coffee and who didn’t make coffee and who will make the coffee. Then I drink more coffee and discuss lunch with Kenny. over coffee. I take care of any standing orders for customers; standing orders are items that are automatically ordered every week on the same day for the same customer. We sticker standing orders with special stickers to designate what the product is and where its going; I print the stickers and get them to the buyers. I work on purchase orders and any special orders for customers. Our sales reps call with questions, I deal with that. I greet all the people coming into Native Maine and direct them where they need to go. If we have items that we are on sale or we want to move out, I take care of that. Wow, that’s a busy day....!
If you could switch jobs with someone at Native Maine, who would it be? I really had to think about this one….I guess Seth Wilson (one of Native’s produce buyers), that way I could sit next to Don Bob (Don Brown, another of Native’s produce buyers). Don Bob is really cool, has amazing fashion sense too, and I could use a few pointers. Yeah, we all could!
If you could change one thing about working here, what would it be? Well, we used to cook lunch together pretty often...we had really good food. We don’t do that too often anymore.
What’s one thing that nobody here knows about you? Hmmm...It really bugs me when one shoe is tied tighter than the other. Well, that seems to really explain a lot about you! Thanks, Dave!

COMING RIGHT UP! St Patrick’s Day....And some St. Patty’s Day trivia for your perusal:

  • Saint Patrick's Day is celebrated in more countries than any other national festival. It is widely celebrated in Ireland, United Kingdom, Canada, United States, Brazil, Argentina, Australia, New Zealand, Montserrat in the Caribbean and, get this, Russia!
  • New York has a larger parade, but Chicago has a spectacle all its own. The city has been celebrating Saint Patrick by dumping 40 tons of green dye into the Chicago River since 1962.
  • All of the Saint Patrick’s Day revelry around the globe is great news for brewers. A 2012 estimate pegged the total amount spent on beer for Saint Patrick’s Day celebrations at $245 million!

ColcannonLooking for something different from boiled dinner for St Patrick’s Day? Try Colcannon, the very Irish combination of potatoes, leeks, and cabbage! Combined with cream and butter, this is a rich and delicious dish that will make everyone happy, including vegetarians.

Where did Colcannon come from? Romans introduced cabbages to Europe; cabbage (cole) cooked with onions or garlic was common food for peasants in Medieval times. In the 16th century, explorers to South America brought the first potatoes to Europe. At first, regarded as poisonous curiosities, it took the French, then the Irish to recognize that potatoes could feed a nation. The word 'colcannon' is from the Gaelic ‘cal ceannann' which literally means white-headed cabbage. The cannon' part of the name is thought to be a derivative of the old Irish cainnenn', translated variously as garlic, onion, or leek.

In Ireland colcannon was traditionally associated with Halloween! “Charms hidden in bowls of colcannon were portents of a marriage proposal if an unmarried girl was lucky to find one, Other young maids, filled socks with spoonfuls of colcannon and hung them from their front doors in the belief that the first man through the door would become their future husband."

5 Local red potatoes (about 2 pounds)
Kosher salt
4 tablespoons Kate’s unsalted butter
2 leeks, white and pale-green parts only, sliced in half lengthwise, thinly sliced crosswise
2 garlic cloves, thinly sliced
2 cups (packed) shredded local green cabbage, divided
1½ cups Hatchland milk
½ cup Hatchland heavy cream
Native Maine ground black pepper

Cover potatoes with water in a small pot; season with salt. Bring to a boil over medium-high heat, then reduce heat and simmer until a paring knife slides easily through the flesh, 30–40 minutes. Drain, let cool slightly, and peel.

Meanwhile, melt butter in a large saucepan over medium heat. Add leeks and cook, stirring frequently, until very soft, 8–10 minutes. Add garlic and cook, stirring frequently, until garlic is fragrant and leeks are just beginning to brown around the edges, about 3 minutes longer. Add 1 cup cabbage and cook, stirring constantly, until wilted. Add milk and cream and bring to a simmer. Add potatoes and remaining 1 cup cabbage, then coarsely mash with a potato masher. Season with salt and pepper.

Eat with corned beef and, as the irish say: “Taitneamh a bhaint as do chuid béile!”

Local You Know

At Native Maine Produce & Specialty Foods we're working hard to connect our customers with the freshest, quality produce & specialty products available. We believe in supporting New England's vibrant and diverse food system by providing locally grown & processed food items alongside some of the world’s best specialty foods sourced from around the globe.

As one of New England’s leading produce wholesale distributors with 3000+ quality items in stock, our 2000+ New England customers have access to local, regional & hard to find specialty foods delivered frequently at very competitive prices. We are your neighbors; we are the Local You Know.

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