February 4th, 2021

  Market Notes
February 4th, 2021



Endive that’s red tipped, red peppers with stems clipped.  Beets with red circles, potatoes with purples, Raspberries, strawberries, apples grapes and pears.  Tomatoes in so many shapes no one cares. Mushrooms called lobster with red chard and cherry. Rhubarb and cabbage with blood orange sherry. Mountain Rose, Sangre and French Fingerlings. Fried trevissano and red onion rings.  Watermelon, roses smellin’, pomegranate seed. Edible flowers and red watercress, what more could you possibly need?  Cranberry, currants, and red Texas grapefruit.  Baby red lettuce and fresh turmeric root. Ruffled red basil, Nasturtiums and plums.  Saffron, paprika, and red tipped scallions.  Carrots and olives and Indian red peaches, red sweet pea flowers and confetti for niches. Prickly pear, turban squash, red dragon fruit. Produce with color is oh, such a hoot.  We have one week, so take a quick peak, you can have it all.  We’ll have it to your door at the perfect time, creating a Valentine for all.  


The asparagus market has significantly dropped. Prices are down by half. This means product from Mexico is coming on strong.  Market should continue to drop slightly through the holiday.  Specialty produce is on the rise this week. Could be just because of the holiday, but a lot of indoor restaurants will be open in a few major cities.  Good for everyone. Hope we do it right this time. Many things are in favor of numbers continuing down, a few aren’t. Absolutely a race against time. Maybe a war against time. Our California potato packing facility is down until Monday and hopeful for no longer. New belts, motors, bins, and other potato things repaired or replaced in the search for the more perfect potato.  Kirby cucumbers are gapping with increased supply expected late next week. Tango Mandarins are now in the market which means the Ultra-amazing stupid good TDE’s can’t be far behind.  


   I am the strongest member of the cabbage family being able to withstand frost and snow.  For this reason I am a staple winter vegetable, especially in rural areas where I am used in colcannon.  Originally cultivated in the Mediterranean region, I was an important crop in Roman times and a staple food of the peasants during the middle ages.  I am a sprouting plant and like broccoli or spring greens I have no heart.  My leaves do not form a head, they grow freely in a wavy, curled, or toothed form.  We bloom in a rainbow of colors ranging from reddish brown to bluish green, pink, white, and purple.  As an adult I must be cooked to be digested so our Peacock and Nagoya varieties are often picked young and used as a salad component or in mesclun’s.  Sometimes I am so pretty I’m simply left alone to add beauty to the landscape.  With a flavor reminiscent of cauliflower and broccoli I can be braised, steamed, grilled, boiled, or stir-fried.  I am great with bacon, garlic, and goat cheese.  Vinegar or lemon juice will help keep my color during cooking.

The answer to last weeks quiz was…CHIC PEA or GARBANZO BEAN..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

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