November 17, 2016

  Market Notes
November 17, 2016



The weather was with us, all of the product was beautiful. The timing was perfect, the northern fields were finishing up and the southern fields were ready for harvest. Everything was set for a perfect transition. But no, this was not to be. Along with all the other crappy happenings in 2016, we had a line break down at one of our major suppliers and that created a three day back up. Of course, parts had to be sent away for and it was not until yesterday when that facility began running at 100%. So now it is time to play catch up. That will not happen this week, but it will happen this weekend. So by Monday we should be back to normal. All other loading docks and consolidation points are open up and running. Welcome to the southern season.


This is rare. We have a bumper crop on organic fingerlings from our fields in the San Luis Valley in Colorado. We offer three varieties of organic fingerlings from this area and they include, Russian Banana, Rose Finn Apple (AKA Ruby Crescent), and French Fingerling. We can offer this in straight packs or mixes. Bulk packing includes 20#, 50# and 2000# totes. We also offer the now famous SPA Brand organic package with 12/1.5# retail high graphic, light restricting mesh plastic bag. Ad prices are available. Discounts are available for multi pallet orders. We offer FOB pick up in Mosca, Colorado or just in time delivery out of Ephrata, Pennsylvania. Orders can be combined with organic russets, reds and yellows and conventional fingerlings. Call for price or make an offer.


Culinary Specialty Produce global headquarters will be closed on Thursday, November 24, 2016 in celebration of the Thanksgiving holiday. Our west coast operations will be on call and our 24/7 emergency ops line will run as normal. We will resume normal operations on Friday, November 25, 2016 and most docks and growers will be operating as needed. Market Notes will be published on Wednesday, November 23, 2016 but please make note that the produce quiz will be on hiatus to make room for the Thanksgiving sermon. From us and ours to you and yours we wish you a safe, happy and healthy Thanksgiving weekend in advance.


I AM EVERYTHING AND MORE. People have the nerve to call me just a berry, but you’d never see me that way. A cliché of 70’s nouvelle cuisine, I originated in China over 700 years ago, but they only used me as a childhood tonic. The French call me “vegetable mouse,” and I must admit that I’m a rampant climber, deciduous and attractive. When cut, I release actinic and bromic acids to curdle your milk, soften your meat, and keep your gelatin nervous. Caress my skin if you want to eat it; on a picnic enjoy my fruit, then use my skin to patch your bicycle tires; or after dessert save my skins to make pillowcases. See, I told you I’m everything and more. On the culinary side, it took an inventive marketing mom to really make me famous in the U.S. While of few of my plants are hermaphrodites, we usually work as a harem, one male for every four or five females producing 100 lbs. of fruit on one vine. You’ll find me year-round, since my two main producers have complementary seasons. I’m also a handler’s delight, since I have a resilient skin and can last 3-4 weeks in your refrigerator or 6 months in cold, humid storage. Even after 6 months, I retain 90% of my Vitamin C. I need room temperature to really ripen. I get sweeter and mushier as I ripen, despite losing some vitamin content. Scoop, peel, slice, chunk, juice, or just bite in; use me like a strawberry or melon. Even with all my attributes, it just isn’t enough; they’re marketing my smooth-skin baby cousins and my new gold variety. I have ten times more Vitamin C than lemons and lots of potassium, and I’m diuretic and laxative. One oval berry can have as many as 1400 seeds, containing essential fatty acids.


Answer To Last Week’s Quiz…PLUM…Congrats To All Winners

Call 908-789-4700 –Lisa or Richard– Fax 908-789-4702
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Culinary Specialty Produce, Inc., 2015

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