Market Notes Nov 14,2019
WAX ON…WAX OFF
While it is common knowledge to most that citrus fruits are treated with artificial wax, the average person has no clue what the purposes are or what that process it entails. The FDA has approved several waxes made from shellacs, paraffins, palm oil derivatives and synthetic resins. What may not be common knowledge is that fungicides are often added to the wax. Where this gets dicey is that some items are approved for use based on the fact belief that the peel will not be eaten, what about us zesters?!? The respiration of the fruit is impeded as well, and that alters the internal fruit and its flavor. So now what you ask…? Culinary is partnering with growers that DON’T wax their fruit, bringing you flavors the way nature intended! Stay tuned as the 2020 California citrus program takes shape.YUMA ON OUR MIND
Two weeks into November and we are writing about our first product shortage affected by the move to Yuma. Frisee is very tight and will likely remain that way until the week of December 9th . The move to Yuma is an annual occurrence this tirne of year, and as always the yield from the fields are down at the beginning and end of a growing cycle. Unfortunately the first plantings in Yuma were lost due to poor weather conditions. As always, we will work diligently to find you the best product available and keep you posted on any further developments.PRODUCE QUIZ – WHO AM
Like the onion, I have been around for so long (9000 years at least) that my mother, the original wild plant is gone. I have learned to adapt to many different growing conditions in the same way that I have learned to respond to many different names. From my immature leaves and shoots to my white, creamcolored or purple-gray flesh, most of me can be consumed. My prolific cultivation and harvest easily explains my use as a staple food throughout one third of this planet. Just to show off, we proved we could yield over 1,000 bushels on one acre of rich damp soil in just two years! That ought to leave a challenge for the rabbits. Although I have over 100 siblings and appear in shapes from oblong to round, we all come with thick brownish ringed skin that is rugged and hairy. I do require caution as I contain toxic crystals of calcium oxalate, a sticky juice, just beneath my skin that can produce an allergic reaction if direct contact is made. A simple solution is to use gloves or running water when peeling my skin. You will have to put on the heat to consume me as my leaves and roots contain an indigestible starch that is neutralized when cooked. have a high starch content, a sweet taste often considered to have an artichoke-chestnut flavor, and can be used in the same way as Q potato. I have been boiled and ground and fermented into poi, sliced, dried, and smoked as a traveling food, and wrapped in banana leaves when cooked in an umu pit. My leaves can be pureed, mixed with minced onion and coconut milk for umukai. I am rich in thiamin, Vitamin C and Potassium. Low in protein but rich in starch I am easily digested.Answer to last weeks quiz…PINEAPPLE…Congrats to all winners!
Call 908-789-4700 –Lisa or Richard– Fax 908-789-4702 Visit us at www.culinaryproduce.com “like” us @ Culinary Specialty Produce on Facebook© Culinary Specialty Produce, Inc., 2015