Market Notes
November 30, 2017
GOLDEN SANDS
After a full season of field related problems (read bad weather that followed our harvest) we have finally struck gold. Gold being the Russian Banana Fingerling potato harvest in Colorado. This year we planted in a sandy soil, unlike the rocky soil that is typical for the region. The results are a clean well-shaped potato with no ryzoc, small lenticels, clean ends and no mechanical damage. In other words these are lovely potatoes. They do lack some of the bumps, curves, and unusual nooks and crannies that the rockier fields produce, but these are cleaner and well sized. The golden beauties are available FOB in the San Luis Valley in Southern Colorado or available for delivery on the east coast through Sunrise Logistics. We anticipate this product will run through January. After all the stumbles of the previous year, we deserve this quality, and so do you. Please contact your Culinary rep, for pricing, delivery schedules and samples.
TRUFFLES
It is the time of the year to celebrate and that always includes the best of foods. Truffles are a special seasonal gift provided by Mother Earth that has yet to be effectively duplicated. These tubers are at their peak right about now. Unfortunately by the time the New Year rolls around, product is often overripe or not available. The White Alba Truffle (the queen of stink) can sell for as much as $4,000.00 per pound for large whites. Price trickles down as size does and then there are other varieties including black and burgundy. The lack Perigord truffle is outstanding and right now is at its peak of flavor. These can be priced as high as $750.00 per pound. Then, for those whose love of truffle is significantly greater than their budget, there is the burgundy truffle. This tuber is not as rich as its cousins but still has that ethereal flavor and you can get a pound for under $500.00. Most truffles are shipped Fed-Ex overnight and at these prices, that’s what you want. Truffles can be priced by the ounce but most shippers insist on half pound minimums. Prices change daily and the market trends so plan your purchases carefully. No matter what you do please stay away from truffle oil or paste. In most cases it is not real food.
NEW PRODUCE QUIZ – – WHAT AM I??
I am pretty much a native in Australia and Argentina, but remain beloved in my native Mediterranean home. Even though the Greeks and Romans loved me, today you would mostly find me in your local Italian market. My head or flower may attract you and you might even whistle at my thistle, but unlike uncle artichoke, it is my fleshy, sliver-gray stalks that taste good. Don’t confuse me with that crispy bright celery; for I am more supple and more complex. Combine artichoke hearts, celery and some oyster plant to get an understanding of my flavor. When cooked I am soft and meaty. You don’t have to worry about my discolored leaves that occur just beneath my decapitation as they are not edible. While I really don’t have an attitude, a good blanch before cooking will make me less bitter. I could also use a peel if my exterior is hard or softly spiked. You can take off all my ugly leaves and tough strings from my inner ribs as well. Then you can treat my leaves like spinach and my stem like celery or asparagus. I blend well hot or cold with light and/or creamy sauces, vinaigrettes, battered and fried or added to soups and stews. I’m low in calories but high in sodium, a good source of potassium, magnesium, calcium and iron. Some say I have sedative properties. You’ll find me most available from winter to spring. I am not celery with an attitude; but I do have to admit I can easily be perceived that way.
THE PRODUCE QUIZ IS ON VACATION
Answer To Last Week’s Quiz…GARBANZO BEANS…Congrats winners
Call 908-789-4700 –Lisa or Richard– Fax 908-789-4702
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Culinary Specialty Produce, Inc., 2015