April 4, 2015

cul  Market Notes
  April 4, 2015

TRANSITION POST MORTUM
The pain has ended. The move is complete. Monday was a nightmare. Tuesday was a bad dream. Wednesday was a little bumpy. Today all is resolved. Aside from the traffic, backups and confusion, the product is gorgeous. Salinas Valley and surrounding areas are producing beautiful greens. No more allocating of teen spinach. Arugula is abundant, baby heads are back in a big way, and of course, there is kale.

POTATO DEFINTIONS CLARIFIED
There is no doubt that baby potatoes are gaining in popularity. However, babies come in all shapes, colors and sizes. Please use the following as a reference. First are the Fingerlings. From bottom to top there are Pee Wee (1” and under),

Small (1”-2”), Standard (2”-4’), and Jumbo (4” and up). Then there are the rounds. From bottom up these are Marble (1”and under), Small (1”-2.5”), C’s, B’s, A’s, and Chef The A’s, B’s, and C’s have government standards that are easy to look up. Some of these smaller sizes do not and their labels get confused. Hopefully this will help when speaking of small potatoes. When it comes to bite, don’t get us started.

RAMP ON
The Ramp season has begun. There is now enough volume to ship on the airlines (8 pounds plus) and overnight shipments are going to be easy to fill. We are currently foraging in southern areas and as the deal moves north the price will drop. Peak volume is expected between the last week of April through the first two weeks of May. Deal is expected to be done by early June. Of course weather can quickly change these estimates but we provide this for promotional planning. Fresh Ramps are packed in 5# cases. Airport deliveries happen daily out of DET and LAN. FOB pick up is also available.

NEW PRODUCE QUIZ- WHO AM I ???
I
was enjoyed in the dark ages, often mentioned in the Bible, cultivated by the Egyptians who turned me on to the Romans, who introduced me to the Celts, and I ended up as the national vegetable of Wales. Not bad for an allium, but it wasn’t always that easy. We still hold the memories of the dark times, the 16th to 18th centuries, where the aristocracy turned up their nose at me and I had to rely on the common folk for acceptance, but let’s not go there. I have finally shed the title of “poor man’s asparagus”, and rightfully so. I can go almost anywhere, can be used in just about anything, or make a hearty dish on my own. Known as the king of soup onions I have been seen in the finest soups, sauces, and broth. My family is large, but we all act about the same, except for the enormous elders. They’re nasty, but I guess that can’t be helped when your insides stiffen up like a tree. I range from 9 to 11 inches in height and am best when about 1 inch in diameter. My behavior is not wild or rampant so my delicate sweet mild flavor imparts best from my white base, which remains underground until harvest. Sublime in potato pies or casseroles, I also excite when braised in cream or simmered in butter. Soups and towns are named after me, but after that 150-year snuffing, I just want to be everywhere. From babies for garnish to woodies for display, you’ll enjoy using me in your daily preparations as well as dinner for the Duke and Duchess. I provide an excellent source of folic acid and a good source of iron, potassium, vitamins C, B6, and calcium. Would it be bragging to say I make Mother Nature proud?

Answer To Last Quiz….BERGAMOT……Congrats To All Winners
Call 908-789-4700 –Lisa, Mark or Richard– Fax 908-789-4702
Visit us at
www.culinaryproduce.com “like” us @ Culinary Specialty Produce on Facebook©
Culinary Specialty Produce, Inc., 2015

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