June 21, 2018

  Market Notes
June 21, 2018


For better or worse our potato projections for the east coast are turning out as predicted. While we had hoped to pull a few more loads from our southern Colorado storage, we have cut that production off, as the quality is no longer there. We shipped our last load on Monday for distribution next week. After that we will receive a truck load of new crop from California for the holiday week. The last load will be average quality at best. The California load will be much nicer and much more expensive. Normal will resume mid-July when our Colorado facility starts up again, running and packing product out of New Mexico. This will remain through September when new crop from the San Luis Valley begins to ship. While yellow resume mid-July, colors and assortments will begin one week later. FOB loading in Los Angeles or Bakersfield provide other options during a potential six day gap. Price and availability for those loading points will be offered at time of order.


While the melon season is in full swing, we are still missing the queen of the ball, the elusive Charentais. The fine wine of melons has not yet hit the markets but just about every other melon in the world has. Varieties include Santa Claus, Crenshaw, Golden kiss, Sugar kiss, Summer kiss, Honey kiss, Sharyln, Lemon drop, Tuscan, Hammi, Casaba, Galia, Canary, Orange flesh, Pepino , Kiwano, Korean and Yellow seedless watermelon. With such abundance and variety you know the pricing is going to be good along with good availability on all sizing. We have had many repeat orders and huge compliments on the Lemon drop melon, a honeydew style with a touch of lemon flavor to avowing that cloying sweetness. Mixed melons are also available. So, while waiting for the queen to get cut from the ground, lots of sweet alternatives abound.


am a very traditional winter tuber. Native to the Mediterranean I was widely used by the Greeks and Romans, but it was not until the Middle Ages that the variety used today was developed. I reigned in popularity until upstaged by the introduction of the potato. Related to carrots, with a texture like turnips and leaves resembling celery I have a yellowish fruity flesh with a flavor reminiscent of hazelnut. I am best in the winter when exposed to a light frost and my starch is converted into sugar. This is why I am usually harvested after the first frost. On average I measure seven to twelve inches in length and two to three inches in diameter. For the newborns you can just clip the ends and go. Adults require a good peeling and elders have to be cored. Similar to the ways of the Romans I am still very popular in stews. I have also been used to make beers and wines. My golden colored, rich sherry-like wine is still popular today. Other uses include puree, fried, (like French fries), roasted (parboil for a bit first please), glazed (like carrots), or shredded in salads. I also taste great on my own, either cold with a vinaigrette, or simply as a side dish. My flesh turns black when exposed to the air so use me immediately or place me in vinegar or lemon water to retain my color. I am an excellent source of potassium and folic acid. I also contain Vitamin C, magnesium, pantothenic acid, copper, phosphorus and Vitamin B6. I am also high in calories and carbohydrates.


Answer To Last Week’s Quiz:…LEGUMES…Congrats To All Winners

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Culinary Specialty Produce, Inc., 2015

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