Author: “Produce Pete” Napolitano with Susan Bloom

About “Produce Pete” Napolitano With over 65 years of experience in the produce industry, New Jersey’s own “Produce Pete” Napolitano is a renowned fruit and vegetable expert, author, and television personality who’s appeared on a highly-popular segment on NBC’s Weekend Today in New York broadcast every Saturday mornings for over 27 years.  For more information, visit Pete’s website. About Susan Bloom A contributor to New Jersey Monthly and a variety of other well-known local and national publications, Susan Bloom is an award-winning New Jersey-based freelance writer who covers topics ranging from health and lifestyle to business, food, and more. She’s collaborated with Produce Pete on a broad range of articles for nearly a decade.
Everything you ever needed to know about Brussels sprouts—including how to store them, some fun facts and a recipe with pancetta.

Seen in: Eat & Drink, Table Hopping

Everything you ever needed to know about kale—including how to store it, some fun facts and a simple stir fry recipe.

Seen in: Eat & Drink, Table Hopping

Everything you ever needed to know about pears—including a sweet holiday recipe.

Seen in: Eat & Drink, Table Hopping

Everything you ever needed to know about this queen of garden vegetables—plus, a rich soup recipe.

Seen in: Eat & Drink, Table Hopping

How to select, cut, store and cook a range of colorful varieties.

Seen in: Eat & Drink, Table Hopping

Local fruit and vegetable expert "Produce Pete" explains why string beans should be part of your summertime spread.

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Local fruit and vegetable expert "Produce Pete" shows how melons—cantaloupe and muskmelon in particular—cast their sweet summertime spell.

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Local fruit and vegetable expert "Produce Pete" explains why summer is a jubilee for cherries, best celebrated with cheesecake.

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Local fruit and vegetable expert "Produce Pete" falls head over heels for lettuce, the star of his wife's healthy, refreshing salad.

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Local fruit and vegetable expert "Produce Pete" shows why you should be sweet on this Georgia staple—and how to make it shine in a savory pie.

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