WatermelonWhile we certainly don’t want to dissuade anyone from drinking their weight in water during the summer months here in Arizona, the following produce can certainly help in your fight to stay hydrated, while refueling your body.

  • Broccoli (Water Content 91%): An excellent source of both vitamins A & K, finely chop and add to any salad for increased hydrating potential.
  • Cantaloupe (Water Content 90%): Regardless as to whether this sweet, juicy treat is added to a fruit salad or eaten alone, its not only quenching full of vitamin A & C.
  • Cauliflower (Water Content 92%): At 92%, utilize that often underrated veggie to not only increase water intake, but fiber as well.
  • Celery (Water Content 95%): From a fine dish to ants on a log, grab a stalk of this crunchy, antioxidant rich hydrating powerhouse and enjoy.
  • Cucumbers (Water Content 96%): Easily added to a salad or sandwich, cucumber ranks as one of the highest in water content, while being extraordinarily effective in helping the body flush toxins.
  • Radish (Water Content 95%): What a fantastic root! Highly versatile, radishes won’t only increase your absorption of H2O, but are chock-full of all kinds of great stuff, that will help in relieving indigestion, aiding in digestion and even fight clogged sinuses/sore throats.
  • Tomatoes (Water Content 94%): Is there anything this staple vegetable can’t do? Not only rich in vitamins, this may be the perfect summer time companion as it will not only hydrate, but high levels of beta-caroten will assist in protecting your skin from sun damage.
  • Watermelon (Water Content 92%): The only surprise here is that radishes have a higher water content. Chomp down on a hearty slice of this summer favorite for a boost in vitamin A, C & B6.


AvocadoA recent study conducted by Loma Linda University in conjunction with Hass Avocado Board has found that by eating just half of a fresh avocado at lunch may very well assist in satiating cravings to eat throughout the day. The study was conducted by replacing or adding an avocado to the lunch time meals of 26 healthy yet determined to be overweight participants. Results were significant (see below for test group results) and while calorie and carbohydrate intake was increased, it would likely be no more than generally seen during the intermediate snacking that would have taken place otherwise; no increase to blood sugar levels was found.


  • 40% reduction in desire to eat over 3 hour period
  • 28% reduction in desire to eat over 5 hour period
  • 26% increase of satisfaction over control group

Read more about the incredible versatility and science of avocados here.


USDA Organic LabelWith the unprecedented growth of organics over the past 10+ years there is no doubt that the words “natural”, “local”, “sustainable” and of course “organic” have become common place…but, what do these words really imply? Bottom line, aside from “organic”, which is a regulated term, they’re all pretty much up for interpretation. While we know that a head of lettuce can be locally produced, but not organic, or that bunch of carrots portrayed as “natural” can realistically be neither organic or local, keep in mind that your customers may assume they all mean pretty much the same thing.

The only real way to know you’re purchasing a true organic product is by taking a quick glance for the label seen above (some may not be labeled, but will contain appropriate verbiage). If you or your customers ever have any doubt, just remember that a USDA Organic Seal verifies (by U.S. mandate) that that particular product was grown without the use of synthetic pesticides, food irradiation practices, genetically modified organisms (GMOs), and processes that pose any sewage contaminant risk.

P.S. When purchasing “local”, always be sure to ask where, as definitions of “local” can vary substantially from business to business.