POTATO NOTES FROM ALL OVER
This is going to read more like a weather report. We were bringing in fingerling potatoes from New Mexico and Northern Colorado to our Edison, California facility to run and pack. Both locations have had rain for the past 7 days so we have been unable to dig at either location. We were bringing in fingerling potatoes from Wisconsin to our forward distribution facility in Ephrata, Pennsylvania for east coast distribution. It has been raining all week in Wisconsin and the soonest they are hoping to dig is this coming Monday. The soonest we can load from this area will be Wednesday. So, fingerlings are going to be super tight again next week. But, there I hope. In just about ten days we begin new harvest of California crop and the early samples show good yield and great quality. So the future is looking good but there will still be struggles next week. White creamers are becoming scarce and our growers supply will be gone by the end of the month. Product from neighboring growers is limited as well so a brief gap and price increase is likely. As Washington State increases production, availability will increase and prices will drop. Our potato crop in Colorado’s San Luis Valley has been killed. Harvest will begin in two to three weeks and shipped to cold storage for a month of sweating and curing. Our forecast for the upcoming season is greater demand for colored fingerlings, smaller packs and greater demand for organic russets, increased demand for creamers and marbles along with the continued rise of the Harvest Moon™. Get it? Rise…..Moon…?
THE HEAT HAS BEGUN TO RETREAT
Finally there is some good news from the central valley of California. The sun, or at least part of the sun, has decided to go on vacation. The nights are cooling and the temperatures in the region are returning to their seasonal averages. That means things will grow, not burn. As the humidity reduces, many of the greens will survive post-harvest and packing process eliminating the numerous DOA of greens and herbs. We are not out of the woods yet. Baby arugula, spinach and baby kale still remain tight and we need several weeks of this reasonable weather in order to catch up. Allocations are still likely and price increases, for the moment, will remain. So, what’s the good news? We can see the light at the end of the tunnel and it is not burning too bright. Please stay ahead on your orders and pick up on time.
NEW PRODUCE QUIZ – – WHO AM I??
I begin green with envy but turn red with fire. Cultivated in the Veneto region of Italy dating back to the 1500’s, Italy is still my largest producer. While Southern France has also been known to fill their fields with me I am also becoming a favorite along America’s West Coast, as well as excited farmers in Central America. My wine-red leaves are striking when contrasted with my creamy white ribs. I must have cool nights to achieve my appealing color. If I am kept completely in the dark I fail to achieve my full red stature and my head of leave becomes marbled in pink. With limited light I get a patchy green or copper color. I’m really happy with warm days and cool nights, so leave me that way and I’ll glow for you, OK? People like my tight compact head, and it seems the heavier the better. My bitter flavor contrasts well in fresh green salads but it’s tough to get a whole leaf of me unless you pick from my center. I am also good as a vessel for chicken, shrimp, potato, rice or fruit salads and I can brighten up any stir-fry. When poached I become a bit softer, but the tradeoff is loss of color. I have also been found in pasta dishes, omelets, or halved and charred on the grill. Know to stimulate appetite and as a diuretic, I contain folic acid, potassium, and vitamin C.
Answer To Last Week’s Quiz…CHIC PEA OR GARBANZO BEAN…Congrats To All Winners
Call 908-789-4700 –Lisa or Richard– Fax 908-789-4702
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Culinary Specialty Produce, Inc., 2015