May 21, 2015

cul  Market Notes
  May 21, 2015

The fresh Spring Thing/Mushrooms story is an ever changing landscape this week. Canadian/Eastern Fiddleheads continue to look beautiful and are available fairly readily. Ramps are definitely in the home stretch of their season. Volume is limited and tightening while product quality continues to shine. Get on board quickly or you’ll be out of luck. One of spring’s greatest achievements, the Porcini, is available, beautiful AND fairly economical. Prices change daily, so if you are interested, please, call for updated pricing.   Golden Chanterelles from Spain are just now beginning their season and are looking very, very good. Pre-orders are necessary right now because of their limited quantities. Also beginning their season are the Mousseron. These beauties are imported from Bulgaria. Availability is tight so plan on pre-ordering, but things should loosen up nicely as the season progresses. Morels continue to look great and are readily available. Please, call for updated pricing because this one changes daily.

Just a quick reminder that we have a growing selection of potatoes, both fingerling and rounds, available at our grower’s facility near Bakersfield. Conventional and Organics are available for FOB loading or we can transfer the product to the dock of your choice in LA for a nominal fee. Additionally, we have bunches great availability of Russian Bananas on the east coast for delivery to your facility. Prices are aggressive and product looks good!!

Monday is Memorial Day and we at Culinary will, like all of you, be enjoying the day off surrounded by family and friends. Most growers and shippers are closed, of course, but should you require any immediate information pertaining to an order, please, feel free to reach out to Mark in our office at (570) 807-3485. Things will be back to full steam on Tuesday!! Now it is time for me to tug boldly and relentlessly at your holiday heartstrings. We sincerely hope that amidst the frenzy of friends, family and food that you will take just a moment to think of and thank any past or present service members whom you may know. We often speak of the “price of freedom” in this country. It is a catchy little term that can be applied to things like tax audits, DMV visits or almost any annoyance or inconvenience associated with living in a free society.   This weekend, we want you to speak of that price in more concrete terms- 1.3 million minimum. This nation has, since its inception, lost a minimum of 1.3 million brave and selfless warriors to conflicts which threatened it. This weekend take a second to breathe a silent “Thank you” to those brave souls who knew all too well that freedom does have a very real price, and who were readily willing to pay it.

Dating back to the Fourth century AD, I was held in high regard by the Greeks and Romans for my medicinal properties. I am similar to spinach but easier to prep and consume because my stems are edible. Often called a leaf beet, I am grown for my leaves, not for my root. I come in many colors including white, red, green and even a rainbow variety, but we all turn the same dark green when cooked. My hearty leaves keep better than spinach due to the lower levels of oxalic acid which allows for better nutritional absorption. Our baby leaves are used in salads, while the elders get braised or steamed and often served with lemon. Mixed with raisins, apples, pine nuts, lemon and cheese I create a traditional specialty of Nice often served on Christmas eve called tourte de biettes. You will also find me combined with ham in quiche. Eaten raw I am an excellent source of vitamins C and A. Cooked, I become an excellent source of iron, copper, vitamins C and B6. We are also used as a laxative and a diuretic. Although we share a first name, I am no relation to cheese.

Answer To Last Quiz….ELDERBERRY……Congrats To All Winners
Call 908-789-4700 –Lisa, Mark or Richard– Fax 908-789-4702
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Culinary Specialty Produce, Inc., 2015

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