WINTER CITRUS UPDATE
The sours are all but gone so get ready for the sweets. Seville oranges and some bergamot remain but if it is kaffir, yuzu or sudachi you are looking for, you’ll have to wait until next season. Even Meyer lemons are tightening up. Sweet limes, running on the large size, are readily available and a particularly sweet small pummelo called Sarawak is expected to begin harvest this week. Santa Teresa Femminello lemons are now available and although they are not from Italy, they are being used Limoncello. Finger limes are available sporadically and require three to five days’ notice. They will be completely gone in two to three weeks. On the committed to sweet side there is good supply of Heirloom navels, Moro blood oranges along with tango, daisy, and pixie Mandarins. Stem ad leaf is available on most of the Mandarins and most fruit is available if food service and retail sizes. Please contact your Culinary rep for details and prices.
As we continue to open the storage coolers in southern Colorado the quality of or organic russets varies. While we don’t like to admit it our current inventory of Norkota’s are not the prettiest we have seen. Some rough ends and silver scurf kept them out of the running for potato of the year. The good news is this is the last cooler with this variety and we will be done with these in about two weeks. The depleted Norkota’s will reveal storage Canella’s which are usually outstanding. If you are looking for a good price on an organic processing russet potato, now might be a very good time to inquire.
A member of the large rose family, Homer called me “the gift of the gods.” I have been cultivated for over three thousand years and held in high esteem by the Greeks, Romans and Chinese. Today my largest production comes from China, Italy, the United States, and Russia. I have several hundred varieties, a result of the cross breeding done in the 17th and 18th centuries. Most of my varieties are teardrop shaped, but some cousins are completely round. We are very thin-skinned as a group but quite colorful with a range of colors including yellow, brown, red and green. Whatever the skin color my flesh is always white or cream-colored and finely textured. My core is small with about 8 to 12 small seeds. My starch converts to sugar best after I am picked, and I ripen beautifully outside the cooler in a paper bag. I am rich in fiber as well as potassium and copper. Best eaten out of hand, I can be poached, juiced, or dipped. I am used in salads, sorbets, cheese platters, marinades, and stuffing. Contrary to my name, I am allowed to go out alone.
Answer to last weeks quiz…TAMARILLO (RED or GOLD…Congratulations to all winners!
Call 908-789-4700 –Lisa or Richard– Fax 908-789-4702
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Culinary Specialty Produce, Inc., 2015