Market Notes January 20th, 2022
THE NEW NORMAL (PART ONE)
Tomorrow will be the conclusion of everything went wrong week, and we are proud to say, we left nobody out. All of our customers were treated to the unique opportunities suck a week can provide. We had ice and snow in the east, but truckers were scared to drive in the rain. We had no-shows on from Florida drivers quarantined with Covid. We had windshield replacements as they popped out of trucks, frozen orchids, Hunts Point deliveries sent to Boston, Monday carrots delivered Tuesday, Tuesday yams delivered Wednesday, and our offices shut down in the east due to black ice. We got a huge order from a customer who just as quickly apologized for sending it to the wrong vendor. Back in the day customer screams, threats and displeasureable comments about body parts would abound. But not so much anymore. Coming round the corner of Covid and all its condiments, good communication got us through the earth remained whole. We are encouraged by this industry-wide behavior and will pucker less in the future. We thank you all and know this will get better. Still, one day left.2-4 MAYBE NOT SO MUCH ANY MORE
While not regulated or written in cement, there is an accepted standard for fingerling potato sizes. 2”-4” is the standard and then on the low end there is 2” and under 1” and under also known as pee-wee’s. on the large side there are 4” and over (jumbos) and mutants (10” plus). For a grower that has 90% standard and miniscule amounts of other sizes, the process of sorting and different packaging is not worth it. So, to save on labor and toss less product the standard box may have a few smalls and a few jumbos. They might stand out because they are different. But it will keep the price down and uses more product, a symbiotic success. We will see if our customers agree.NEW PRODUCE QUIZ – WHO AM I ???
I was enjoyed in the dark ages, often mentioned in the Bible, cultivated by the Egyptians who turned me on to the Romans, who introduced me to the Celts, and I ended up as the national vegetable of Wales. Not bad for an allium, but it wasn’t always that easy. We still hold the memories of the dark times, the 16th to 18th centuries, where the aristocracy turned up their nose at me and I had to rely on the common folk for acceptance, but let’s not go there. I have finally shed the title of “poor man’s asparagus”, and rightfully so. I can go almost anywhere, can be used in just about anything, or make a hearty dish on my own. Known as the king of soup onions I have been seen in the finest soups, sauces, and broth. My family is large, but we all act about the same, except for the enormous elders. They’re nasty, but I guess that can’t be helped when your insides stiffen up like a tree. I range from 9 to 11 inches in height and am best when about 1 inch in diameter. My behavior is not wild or rampant, so my delicate sweet mild flavor imparts best from my white base, which remains underground until harvest. Sublime in potato pies or casseroles, I also excite when braised in cream or simmered in butter. Soups and towns are named after me, but after that 150-year snuffing, I just want to be everywhere. From babies for garnish to woodies for display, you’ll enjoy using me in your daily preparations as well as dinner for the Duke and Duchess. I provide an excellent source of folic acid and a good source of iron, potassium, vitamins C, B6, and calcium. Would it be bragging to say I make Mother Nature proud?Answer to last quiz….ARGETTO…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