Market Notes
March 24th, 2022
POTATO PROBLEMS
We warned you! While we are far from the final word on potatoes, we think the industry agrees that there is a potato shortage. Here is what we know; Other than growers holding onto committed product for retail, (they don’t seem to do that for foodservice as well), there are no yellows, reds, or purples in any reasonable quantity or quality. Tabina is being subbed for organic russets and their quality is so questionable they are FOB final. Our primary California grower is out of fingerlings completely. Their final lots were not in good enough condition to pack. Fingerling assortment is non-existent. The one grower in California who has product is just short of price restrictive, but that may change. No white creamers until Florida begins steady crop. We anticipate a gap between now and late April. On the bright side we do have yellow fingerlings for “just in time” delivery for our east coast customers. Out west we have good supply of purple “A” potatoes. In a tight market things can change rapidly so we will keep our feelers out for occasional pockets of product. Don’t expect any price drops for the next month. The holidays are going to be tough; we will keep you informed.
FORAGED FINDS
You are gonna have to stay on the road a few more weeks before you can ramp on. First snow, then rain slows down the process of the famous Allum fronds and roots but there are a few other items available now that are usually indicative of all the foraged goodies to come. Western fiddlehead ferns (lady ferns) from the Pacific northwest have begun. They might not be a pretty as their cousins(Ostrich fiddleheads) from the northeast, but they still taste yummy. They are super easy to cook and are a great Spring alternative to any savory green. Nettles are also available now. Aside from curing diabetes, they are delicious for soups, stir-fry’s, Claytonia (miners’ lettuce) should be up next. Then, orchard morels, ramps, chanterelles, yadda, yadda, yadda.
EAT A SALAD, GROW AN EAR
Organic, biotic, and sustainable are taboo, no longer healthy. The future of packaged salads will come from gene editing and CRSPR. Ready for this? The brand will be called Conscious Greens and they are directly going after the anti GMO crowd. They claim gene editing will “accelerate innovations”. The seedless blackberry and the pitless cherry are also on the agenda, all intended to roll out in 2023. One could surmise that CRSPR folk are looking for additional use of their gene editing technology, and what a better way to integrate than use it in a way that touches everyone’s daily consumption. No, we are certain that making the world a healthier place by eating more fruits and vegetables is their true goal.
NEW PRODUCE QUIZ – WHO AM I ???
As an old root, I don’t get no respect. Years of pickling have made me sour. I can be baked, braised, used in soups, or grated in salads. I’m not just another jarred item for the salad bar anymore, in fact my juice is often used in spas as part of a weight reduction program. Now I ask you, how trendy is that? My greens have recently been used as components in mesclun, another happening product! Believed to have originated in Northern Africa, my root was popular with the Romans while peasants ate my leaves the Romans discarded. I have a thin skin and am very fleshy. My colors include, white, orange and red. Lemon juice is usually required for hand cleaning when working with me, as I bleed easily when bruised or watered. The infants are eaten raw while mature members of our family require cooking. As a pharmafood I am said to stimulate appetite and we are easily digested. Our roots are in excellent source of potassium, vitamin A and vitamin C. Our leaves are also a good source of potassium as well as folic acid and magnesium. So, after all these years, I’m still the one to…
Answer to last quiz….ALMOND…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