Market Notes July 10th, 2025
SPECIALTY PRODUCE NOTES FROM ALL OVER
Central California is the best deal for specialty potatoes but some still remain in northern Colorado. Washington State starts digging in ten days, and if their product doesn’t burn up, west coast prices will drop. Forward distribution on both coasts is status quo. Grey morel mushrooms are currently abundant and will remain so for the next few weeks. Price varies from the high forties and down, depending on day and volume., Museum perfect button chanterelle mushrooms imported from Ukraine and Belarus and now available for domestic shipping and this remains a steady trickle of imported porcini. You can ship all this along with green wasabi from Japan. Brussels sprouts (bet ya didn’t know we sold them did ya?) remain high priced and poorly sorted. With Mexican shortages due to quality problems, and the Santa Cruz area not quit kicking into gear yet, availability is scant, and price is at the top of its game. No immediate relief in sight. Plan on at least two weeks before a price drop. Sweet potatoes are not a thing! They are made up, fake, a marketing gimmick. And who doesn’t love a marketing gimmick. We do have baby long sweet potatoes that resemble the shape of fingerlings as well as full grown sweet potatoes. This is currently an east coast deal, and we offer delivered prices on all varieties, Even the goofy purple ones. Prime time for stone fruit. California cherries are just about done, but the peaches, plums, pluots, nectarines (especially the white ones), are all at their prime. Heat wave predicted for next week, so smoke ‘em if you get ‘em, and load up now.
NEW PRODUCE QUIZ – WHO AM I ???
I’ve been cherished since ancient times in southern Mexico and Central America, but now you’ll find me thriving in warm tropical lands like the Caribbean, India, and the Philippines. I grow on evergreen trees with glossy green leaves, and I take my sweet time, sometimes nearly a year, to ripen just right. Back in the day, my tree's sap was even used to make chewing gum! I'm often mistaken for a potato at first glance, with my rough brown skin and round or oval shape. But slice me open, and you’ll find grainy, caramel colored flesh that tastes like a mix of brown sugar and pear. My smooth, shiny black seeds are off-limits for eating, though they’re hard and slippery! I'm delicious fresh off the spoon, or blended into smoothies, ice cream, and even jams. Some bake me into pies or simmer me into syrups. Rich in fiber, vitamin C, and antioxidants, I’m a sweet way to support digestion and boost immunity.
The answer to last week’s quiz is…CABBAGE… – Congrats to all winners
Visit us at www.culinaryproduce.com Phone 908-789-4700 – Fax 908-789-4702 – e-mail passings@culinaryproduce.com
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