Market Notes April 14th, 2022

 

 RAMP ON AND UP

   The ramps are growing, the pickers are picking, the sun is shining, the wheels are up, and the trucks are rolling. It’s the beginning of the real ramp season where hundreds of pounds are arriving daily. Expect prices to drop a bit, but we are up against available labor and increased wages. While our motto wants to be “no ramp left behind”, that may not be the case this year. While the southern fields provide efficient forage, we are always looking north at the next harvest area. Four states seven weeks always presents a challenge and we ultimately succumb to the humble ramp bulb. We hope you’ll jump on the ramp wagon and enjoy the tasty, trendy, terrific ride. Please contact your Culinary rep for deals and delivered prices.

FINGERLING FUMBLE

    As with all crops whose prices rise and quality wains when availability disappears, there are new bumps in the road. On one hand it’s nice to know that fingerlings are of such stature that a shortage actually means something. On the other hand, it’s only age you can blame for sprout-nipped fingerlings deciding to ignore their treatment.  So, we move on, do our best for the grower, and bring in more. This will cause a brief gap (3-4 days) then we will have good product that will cost a bit more, discouraging brisk distribution.  We believe the market is going to get tighter before it eases up.  We have also made a commitment to having fingerlings in stock and available for as long as possible.  To date we have been true to both along with keeping our customer informed. If you are looking for the light at the end of the tunnel, think mid-May.

 TRANSITION CONDITION

  For California growers this weekend completes transition from the southern fields of winter and fall. While many processors  have been up and running for a few weeks now and have ironed out their transition wrinkles, it will be a few more weeks before the Salinas Valley operations are at 100%. Just to let you know, our California offices in Watsonville can offer bird-dog services and logistic support 24/7.  We’ve been known to help out on occasion.

NEW PRODUCE QUIZ – WHO AM I ???

  I am the seed of all time. Today I am used in stone ground crackers, but I date back to the Stone Age over 5000 years ago. In fact, I was one of the first spices ever used. Technically I am a fruit, grown like an herb, but used as a spice. Originally cultivated in Asia and Europe, I can also be found growing wild in Canada and the U.S. The Egyptians thought I warded off evil spirits, and many thought I had the power to retain things like a thief in the night; or prevent fowl from flying off, and even keep lovers from being fickle. That’s why I was used in love potions. My fruit is harvested for my so-called “seeds”. I am a member of a group of aromatic, umbelliferous plants, and am characterized by my carminative, vermifuge, antispasmodic, stomachic, and stimulant properties. I’ll bet that Hanna- Barbara didn’t know that Fred Flintstone used me as a seasoning on his brontosaurus burgers and that helped everybody because it relieved his gas. Wilma and Betty depended on me to ease coughs and colds. Even Dino would consume me while grazing to help prevent worms. Along with sarsaparilla I am one of the three major ingredients in the famous ale of the eccentric Dr. Butler. Used to flavor liquor and liqueurs like gin and schnapps, my “seeds” are also used to flavor candy, mouthwash, ice cream, bread, potatoes, vegetables, and pickles. Some say my “seeds” have a licorice flavor, others say a mild spicy taste with a hint of dill or mint. My roots are thick and tapering like a parsnip but are more tender and taste better. My leaves resemble carrot tops and can be used in salads or as a seasoning in stews and soups. Parkinson said, “It is also made into comfits and taken for cold or wind in the body, which also are served to the table with fruit.” I am used in perfumes, soaps, creams, and lotions. But whether you call me a vegetable, a green, a seed, or fruit, I am high in potassium and calcium and three other major minerals. And once the oil is taken from my “seeds” they become very high in protein and fat. You will often find me caught in the rye.  

Answer to last quiz….WHEAT…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