January 10, 2018

  Market Notes
January 10, 2018



          The cold snap that left the storage coolers closed has ended and we are able to retrieve all varieties for packing and loading. Fingerlings still show a few freckles but the clean skin around them makes for a very presentable potato. Pink, red, and purple fingerlings are also available in combo or straight colors. Organic russets are once again moving steady along with reds and yellows.  In California, recent crop reveals really beautiful and super clean skins. This is one of the best crops we have seen in a while. We also have red and purple fingerlings. We are offering ad prices on a mixed fingerling with a pull of three pallets or more. If you are interested in a promotion of this type please contact your Culinary rep for pricing and details.  Pee-wee fingerlings are in abundance in both California and Oregon while jumbo fingerlings are scarce. Most of the harvests have been on the small side. Purple A potatoes which have been running on the small side are now running larger.


           We are thrilled to announce Andy’s Orchards first winter citrus program. From the first sample of Kishu mandarins we tasted these fruits are worthy of the Andy’s name. So, from beginning to end we have one more picking on the Kishu mandarins then we take a break for two weeks and come back with a bang.  By mid-February we will have Daisy tangerines (known for its aroma) and Freemont (very juicy) tangerines. By the third week in February we will have Tango mandarins which are basically a seedless Murcott. Finally at the end of the month and the beginning of March we will offer two varieties of pumelo, the Valentine and the Rubidoux.  The Valentine reveals a heart shape when cut lengthwise and the Rubidoux is a rare grapefruit-pumelo hybrid. Samples are available and product is available FOB Morgan Hill, California. Transportation to SFO or LAX is available. We look forward to sharing these unique citrus varieties with you.



         There are more than a thousand varieties in my family.  A child of the seventies, I’m American born and bred, but I’ve settled-in worldwide.  My mother was English and my father was Chinese, originally from the Mediterranean.  I got my mama’s sweetness and plumpness, and my father’s skin.  I grow on a herbaceous annual plant with weak, hollow stems and can climb as high as 8 feet.  If you pick my flowers, I’ll never form.  You’ll value eating all of me, because my seed hull lacks the stiff papery parchment that is not edible on my mother’s side of the family.  I grow in cooler climates, so please leave my jacket on.  Firm, smooth, crisp, 2 to 3 inches long — select me when I’m fully turgid, but before I bulge; and eat me right away, before my seeds turn starchy.  You’ll enjoy me topped and tailed and always unstrung, eaten raw or lightly cooked.  Like many legumes, I am a high-energy food source, but if large quantities are consumed, I’ll cause flatulence.  I’ll add vitamins A and C, iron, niacin and fiber to your diet.  Some of my varieties are even resistant to powdery mildew disease.  The child of two cultures, I’m unique, but sometimes suffer an identity crisis with others of my father’s family.


Answer to last weeks quiz…ALMOND…Congratulations to all winners!

Call 908-789-4700 –Lisa or Richard– Fax 908-789-4702
Visit us at www.culinaryproduce.com
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Culinary Specialty Produce, Inc., 2015

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