Market Notes
November 21st, 2024

YUMA GLOOMA

  Several weeks ago, just after the transition, the fields in Yuma, Arizona got a serious drenching. This set back production a bit and caused prices to increase.  It also limited quality which caused many rejections and limited supply. While that damage has been cleared up and it looked like smooth sailing, the cols set in.  Night’s with temperatures in the low 40’s and daytime temps not much higher than 70 degrees, slowed down the growth and product remains short. Fortunately, this cold snap seems to have improved so within a week or so things should be thriving.  But for now we are experiencing another price increase and continued allocations. Originally this just affected  arugula, kale and spinach but now it has affected the mesclun as well. All items are being allocated at least through the beginning of next week. This changes every few days as fields recuperate and volume of quality product increases.

TRUFFLE TIME

 The celebration that truffles are best known for is always News Year’s Eve. But if you were a White Alba truffle you would be a little tired maybe showing a wrinkle or two, a touch spongy maybe, and definitely suffering from aromas reducicus. In other words, aging.  Now, and for the next three two four weeks is prime time, when a few pounds of white truffles stink up an entire airport cargo facility.  (We never had a problem locating the truffles in the cargo facilities.) Are they extremely expensive, yes! Are they worth it, maybe yes.  Here’s the deal, five ounces (3 or 4 small pieces) of a  small truffle is just as aromatic as the number one first class in a month.  If you buy a small amount of the second class White Alba truffles at peak ripeness, you are getting the best of the best at the best time. It is still expensive, but possibly a consideration. Then again there are also Burgundy truffles from Italy when you can get a full pound for about the same price. If you are in the truffle game, for the next few weeks, the white’s the deal. It will radically change any savory meal.

JUST IN TIME

 What would Thanksgiving be without a shortage and a storm. Shortage noted above, and the storm is a triple wallop doosey.  All the wrong words are being bantered about. Atmospheric river, hurricane storm, damaging winds, bomb cyclone, and blizzards are the buzz words for the Pacific Northwest. Sixteen inches predicted for northwest California and at least a few inches predicted for areas south to San Jose.  Washington and Oregon will get hammered as well. Trucks coming across route 80 are already having problems. A heavy La Nina could extend strong storms and more atmospheric rivers. On Thanksgiving Day, all Culinary offices will be closed other than our 24/7/365/global AI receivers. Feel free to call. Some one or thing will answer. Friday business resumes as normal.

NEW PRODUCE QUIZ – WHO AM I ???

 To some, I’m a buggy bean, to others, I’m religious bread, but I’m really just a pod.  I am the fruit of an evergreen tree believed to have originated in Syria and have been cultivated since ancient times.  Related to the tamarind tree I am famous for keeping John the Baptist from starvation while he was crossing the desert.  My tree often survives over one hundred years, grows to about forty feet, while I am born from its small reddish flowers.  My leathery skin is reddish brown and ranges in length from four to eight inches.  I can stabilize, bind and gel, but I do not stimulate (it’s not in my contract).  In fact, I am often used as a flavor substitute for products that do stimulate.  My pod produces a powder and my seeds produce a gum, useful, eh?  I contain 50% sugar so you can call me sweetie.  Mint and cinnamon are my friends and we are often caught on a plate mixing it up.  In my worst nightmare I am ground up and used as animal fodder, chewing tobacco, or dog biscuits, can you imagine?  When I go uptown, I am a thickener in cool sauces, and excellent liqueur, and can also be found in cakes or candy bars.  I am a rich source of fiber and protein with a low level of fat.  If you scare me with a “boo”, I’d have to grow antlers.

The answer to last weeks quiz was … Indian Corn… Congrats to all winners

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