Market Notes
November 3, 2016
THE RAINS – – A BRIEF FOLLOW UP
The rain did very well for us. The brief deluge was timed perfectly. It rained most of Saturday and early Sunday morning. Then the sun came out. Most growers were able to get into their fields and harvest what they needed. The few that were washed out were back in on Tuesday. The rains did advance the rapid decline of specialty tomatoes and the shorter days make that decline even faster. This weekend (reminder) we turn the clocks back so days are even shorter. While winter is always inevitable, transition is next weekend and so far water supply appears to be ample.
TRANSITION
The date for this year seems to be November 11th through November 13th. This makes Monday, November 14 a Hell day. As usual orders have to be place by Monday 11-7 for the week. Orders after that date will pick up in Yuma 11-14. Loading will remain in the Watsonville area until Saturday 11-12. So far weather is good in both areas and other than equipment failure this should be a very smooth transition. Product is looking good in both areas and lets vote for no damaging rain.
PERSIMMON
The Fuyu Persimmons from Andy’s Orchards will begin harvest next. Like all the other magical fruit from Andy’s these Fuyu’s are simply the best there is. But, this year there is a new kid in town. This is a new variety that appears to be an improvement on the Sharon fruit from Israel. The Percinnamon is a persimmon explosion of two varieties that results in a fruit that is very rich in flavor and can be eaten at any form of ripeness. First year of this new variety and we are getting very good response.
NEW PRODUCE QUIZ – – WHO AM I???
I am probably most famous as a stick, although I have recently been seen in Buffalo plating down with chicken parts. I all started when my wild ancestors were cultivated in the 16th century. Once considered a powerful aphrodisiac my leaves were used by the Greeks to adorn the crown presented to victorious athletes. These stars also drank my wine. Romans used me for seasoning and as an elixir to aid digestion and soothe arthritic pain. Medieval magicians put my seeds in their shoes, hoping it would help them fly, but alas, they did not. We never made that claim. I am a fleshy ribbed stalk that ranges in color from white to dark green. Lately, I have been seen down at South Beach stylin’ in red. My stalk, that can grow up to 16 inches, is my most popular part, my leaves, seeds, and roots are also used. My most popular variety was born in Kalamazoo, Michigan in 1874. I was socialized at local Michigan train stations throwing myself at passengers for free. My fame really came in 1960 at a Chicago where I was immortalized by bartenders. When Sears and Roebuck featured me as a muscle relaxer in their catalog, I went viral. Today, scientists agree that eating two of me a day will help reduce blood pressure. My crunch is created by the collapse of my thousands of air filled cells. There are over two billion pounds of us produced every year, and that’s just the United States. I am used in just about anything savory. There is no stock made without me. Tomato Juice is one of my best friends. I am a very popular salt. Nary has a crudité existed without me and I’m not saying a word about what we did with the chickens but I will say the press has it wrong. It was cold up there, and, well, things happen. Anyway the average person consumes about eight pounds of me a year. I am an excellent source of potassium and a good source of vitamin C, folic acid and vitamin B6. Crunch on!
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Answer To Last Week’s Quiz…GARLIC…Congrats To All Winners
Call 908-789-4700 –Lisa or Richard– Fax 908-789-4702
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Culinary Specialty Produce, Inc., 2015