Market Notes January 6th, 2022
CALIFORNIA POTATO UPDATE
After some incredibly slow growing and two weeks of rains, we were able finally to harvest our fingerling potatoes in Bakersfield. Next week we will begin to ship the potatoes. Prior to this we have been shipping from our Bakersfield dock with potatoes supplies from out Colorado supplier. The product from the California fields is so fresh that we cannot get an accurate assessment of quality. They looked good when dug and full of dirt but they need a good washing and sorting to get a good review. Also, these potatoes have not been suberized so they are technically “new potatoes. Within two or three weeks after harvest the skins harden and the sugar turns to starch. This might cause some skinning in these fresh dug spuds, but they will be a bit sweeter. You know, it’s the potato starch/sugar thing. This actually makes the potato more versatile than the potatoes that have gone through the sweats. Fingerling assortment from California will be available in about two weeks. Until then we are in a gap.
YUMA FROST COMES AT A COST
It’s been a rough season in Yuma this year, and the overnight frost isn’t making it any easier. While most greens enjoy warm days and cool nights, frost in the morning is a problem. First it slows down or even eliminates harvest. Pickers have to wait until the frost melts to assess what can be picked and what is blistered or wilted from frost damage. Second it slows down the packing process forcing secondary inspection and potential product shortage. Fortunately, the baby lettuces and mesclun components are not as affected by the frost but damage can still occur. If the frost persists and continues to damage product, there is a good chance we will see costs rise.
NEW PRODUCE QUIZ – WHO AM I ???
I am originally from the Middle East and Central Asia. I have been cultivated there for thousands of years. I am a member in good standing of the Umbelliferae family (you may have heard of my cousin hemlock; I know Socrates has). I am a biennial plant and have hundreds of varieties ranging in height, thickness, and color. In fact, my various colors almost cover the entire rainbow including, white, orange, red, purple, and if left out to long, black. I am produced globally but my largest crops come from the United States, China, England, France, Japan, and Poland. My uses are truly universal. Need to soothe a burn? Use me raw as a compress for immediate relief. Menstrual cramping got you bloated? Don’t run to the medicine cabinet, head for the refrigerator, and munch out on me. Want to make your wine more interesting? Use me in the fermentation process and cheer the results. On the culinary side, I have one danger. Excessive consumption will make your skin color, my primary skin color. This is a great alternative to the tanning salon. You will enjoy me in crudités, soups, salads, sandwiches, cookies, cakes, or classically glazed with brown sugar and butter. I am a dieter’s delight with my way low calories, and don’t even talk to me about fat, I have none! I am 87% water yet rich in vitamin A and Potassium. My slender shape also contains Vitamin C, Thiamin, Folic Acid, and Magnesium. My oil is rich in Vitamin E. These days you could very well find me skinned and topless, but don’t worry, that gets me to the plate more quickly. Children thrive on my babies while horses love the old folks. Why, with this many colors shapes and uses, everyone will find a variety that suits them. You shouldn’t have to jump in a hole to enjoy me anymore.
Answer to last quiz….PEACH…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