October 5th, 2023
LOCK ‘EM UP – LET ‘EM OUT – FALL POTATO ROUNDUP
We are entering a major transition period for fall potatoes throughout the country. We realize that any field run product packed at this time is just going to be trouble. So we wait for the suberization to complete, and starting next week, it is. Colorado organic rounds are about two weeks out, maybe sooner on the yellow, but early next week the storage doors open on fingerlings and other specialty potatoes. We are told they look good, but we’ll wait for the photos. Meanwhile, our grower in the Pacific Northwest is filling up the cooler as fast as possible for a deep storage hibernation beginning late next week through mid-March. Growers in Washington have completed their field run product and are preparing to open storage sheds next week as well. Safe to say that for this harvest, the new potato season is over. Shipping late next week will be packing prettier product and it is time to bring the temps down, the spuds have sweat it out.
Three weeks ago we reported that there was going to be an eight week shortage on baby gold and baby candy striped beets. This was due to bad seed that produce five percent of the expected product for our domestic grower. Well, we are pleased to report that by the end of next week we will have small quantities of both baby gold and candy striped beets. The better news is that quantity should ramp up from there. A predicted eight week shortage turned into a one month shortage. Baby red beets have been available throughout, so baby beet assortment will not be a problem. Baby beets from Mexico remain very limited and we are told they are currently marble potato size. A few more weeks for the imports.
Last week we wrote about the abundance of carrots of all types, this week we rescind that, or at least one of the colors. Orange carrots of various types, in various places are forecasted to be tight for the next six weeks. We have learned there were failed blocks in Mexico have affected supply chain on the baby peeled carrots and that correction is expected next month. Central California carrots appear to be tightening up as well. Unexpected rains and cooler nights are the only explanations we could get.
NEW PRODUCE QUIZ – WHO AM I ???
I am a native to the Alps, but along with my 50 relatives been grown throughout Europe and in the USA as well. We are all sweet members of the parsley family. I am totally consumable. From roots to seeds and stems to leaves there is always a use for us. I have both medicinal and culinary properties. Before dinner I am used to flavor the Vermouth in your perfect martini. During dinner my young shoots will be blanched and added to your salad, or perhaps the bread you are eating is made with dough from my ground roots. In Greenland my foliage is eaten as a vegetable. For dessert, you’ll find my crystallized stems on the cake or used as a sweetener in stewed rhubarb or custards. After dinner it’s my seeds that flavor your apéritif if you are drinking Chartreuse or Benedictine. Medicinally I am used as an anti-inflammatory and I out sell Alka-Seltzer in China. Though my name may imply it, I still haven’t earned my wings.
The answer to last weeks quiz was…THYME… 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., 2020