Market Report
- Category: Market Report
- Thursday, 12 September 2019
- Hits: 40
California farmers have been cultivating grapes for well over two centuries. The fresh grape boom struck the golden state in 1839 when a former trapper from Kentucky, William Wolfskill, planted the state’s first table grape vineyard in the once Mexican colonial pueblo now known as Los Angeles.
An agricultural entrepreneur, Wolfskill was the first farmer to ship fresh grapes to Northern California. From there, the idea was expanded and the first twenty two pound box of California grapes shipped to Chicago in 1869, via the then “new” transcontinental railroad.
The gold rush may have ended, but the grape rush continues. Today, over 99 percent of commercially grown grapes in the United States come from California.
With over 70 varieties grown, and more on the way, these varieties include seedless and seeded grapes in the green, red and blue-black color categories.
The California table grape harvest season typically begins in May, but more than half the crop is shipped from September and afterwards. Out of the 65+ commercial varieties of fresh table grapes, 49 of them are available during the September-through-December time period, including 14 major varieties. That’s a lot of late, great grapes.
An agricultural entrepreneur, Wolfskill was the first farmer to ship fresh grapes to Northern California. From there, the idea was expanded and the first twenty two pound box of California grapes shipped to Chicago in 1869, via the then “new” transcontinental railroad.
The gold rush may have ended, but the grape rush continues. Today, over 99 percent of commercially grown grapes in the United States come from California.
With over 70 varieties grown, and more on the way, these varieties include seedless and seeded grapes in the green, red and blue-black color categories.
The California table grape harvest season typically begins in May, but more than half the crop is shipped from September and afterwards. Out of the 65+ commercial varieties of fresh table grapes, 49 of them are available during the September-through-December time period, including 14 major varieties. That’s a lot of late, great grapes.
- Category: Market Report
- Thursday, 05 September 2019
- Hits: 66
Chili peppers are a staple of most Mexican food recipes. The sheer popularity of Mexican cuisine and the ever growing Hispanic population in the United States make chili peppers an essential daily ingredient.
Fresh chili peppers are generally available year round. They are grown in California, New Mexico, Texas, and Mexico. Dried chili versions are also available year-round.
California’s extreme summer temperatures are conducive to growing a wide variety of mild to very hot specimens. Cultivated in a full range of sizes, shapes, and degrees of hotness, the number of varieties is impressive.
The head-scratching comes with trying to properly identify the various peppers by name and flavor profile. It gets complicated when the name of a pepper may vary from region to region. The name changes again when the pepper goes from being fresh to being dried.
With a variety of heat levels and flavor profiles, versatility is a key attribute of both fresh and dried chili peppers.
Harvested throughout the summer, some green chili peppers are left on the plants until autumn. They will go from bright green in color to their final hue of yellow, orange, purple or red, depending on the variety.
Fresh chili peppers are generally available year round. They are grown in California, New Mexico, Texas, and Mexico. Dried chili versions are also available year-round.
California’s extreme summer temperatures are conducive to growing a wide variety of mild to very hot specimens. Cultivated in a full range of sizes, shapes, and degrees of hotness, the number of varieties is impressive.
The head-scratching comes with trying to properly identify the various peppers by name and flavor profile. It gets complicated when the name of a pepper may vary from region to region. The name changes again when the pepper goes from being fresh to being dried.
With a variety of heat levels and flavor profiles, versatility is a key attribute of both fresh and dried chili peppers.
Harvested throughout the summer, some green chili peppers are left on the plants until autumn. They will go from bright green in color to their final hue of yellow, orange, purple or red, depending on the variety.
- Category: Market Report
- Friday, 30 August 2019
- Hits: 83
SweetStem Cauliflower is a brassica vegetable, like broccoli, cauliflower, and Broccolini.
“Caulilini”, as it is named by producers Mann Packing, is visually quite similar to Broccolini. It has an open floret structure and long edible stem.
There are still a few distinctions worth noting. Unlike BROCCOLINI® baby broccoli, which is a hybrid of broccoli and Chinese kale (gai lan), CAULILINI® baby cauliflower is 100 percent cauliflower.
Another difference is that it also grows in heads, not single stalks. The resulting florets offer variation in shape and size that also set it apart from Broccolini.
With its sweet, slightly nutty flavor and ombre coloring (the stem turns bright green when cooked while the florets stay light), CAULILINI® baby cauliflower brings a “wow” factor to the plate.
A favorite cooking method is grilling. It’s also delicious sautéed with plenty of garlic, roasted, or even raw as a unique addition to a crudité platter.
“Caulilini”, as it is named by producers Mann Packing, is visually quite similar to Broccolini. It has an open floret structure and long edible stem.
There are still a few distinctions worth noting. Unlike BROCCOLINI® baby broccoli, which is a hybrid of broccoli and Chinese kale (gai lan), CAULILINI® baby cauliflower is 100 percent cauliflower.
Another difference is that it also grows in heads, not single stalks. The resulting florets offer variation in shape and size that also set it apart from Broccolini.
With its sweet, slightly nutty flavor and ombre coloring (the stem turns bright green when cooked while the florets stay light), CAULILINI® baby cauliflower brings a “wow” factor to the plate.
A favorite cooking method is grilling. It’s also delicious sautéed with plenty of garlic, roasted, or even raw as a unique addition to a crudité platter.
- Category: Market Report
- Thursday, 22 August 2019
- Hits: 91
Having the crunch and a shape similar to an apple, Asian pears make their debut starting in July and stick around until early fall.
The grainy texture and sweet, juicy interior is a welcomed market addition as we transition out of summer stone fruits.
A relative of European pear varieties like Bartlett and Anjou, Asian pears are native to Japan and China where they have been grown for over 3000 years.
Their first appearance in the United States was recorded in 1820 when a Chinese sand pear was imported to New York. In the mid-1800’s Asian pears made their way to the west coast via Chinese and Japanese immigrants relocating to California after the Gold Rush.
Most commercial production in the United States is in California and Oregon. Washington state follows behind and then Kentucky and Alabama.
The grainy texture and sweet, juicy interior is a welcomed market addition as we transition out of summer stone fruits.
A relative of European pear varieties like Bartlett and Anjou, Asian pears are native to Japan and China where they have been grown for over 3000 years.
Their first appearance in the United States was recorded in 1820 when a Chinese sand pear was imported to New York. In the mid-1800’s Asian pears made their way to the west coast via Chinese and Japanese immigrants relocating to California after the Gold Rush.
Most commercial production in the United States is in California and Oregon. Washington state follows behind and then Kentucky and Alabama.
- Category: Market Report
- Sunday, 18 August 2019
- Hits: 118
Technically, August is still very much a part of summer. Temperatures are high and we are still enjoying dips in the pool and leisurely meals.
A cue signaling that summer might be fading is when we notice new crop California Bartlett pears and Gala apples in the marketplace. They’re here.
Nothing against peaches, plums and nectarines. Seeing the pears come into the marketplace reminds us to get after those stone fruits while the getting is good. They are still at peak of eating for flavor, texture and juiciness.
If we plan to bake, can or freeze summer’s fruit, time is wasting. Capture the fleeting opportunity now. Cherries undoubtedly had an abbreviated season. Mother Nature disrupted what was meant to be a banner cherry crop.
Back to apples and pears joining the bounty. The transition from late summer to early fall produce is a familiar annual change that prepares us for eating and cooking a bit differently.
A cue signaling that summer might be fading is when we notice new crop California Bartlett pears and Gala apples in the marketplace. They’re here.
Nothing against peaches, plums and nectarines. Seeing the pears come into the marketplace reminds us to get after those stone fruits while the getting is good. They are still at peak of eating for flavor, texture and juiciness.
If we plan to bake, can or freeze summer’s fruit, time is wasting. Capture the fleeting opportunity now. Cherries undoubtedly had an abbreviated season. Mother Nature disrupted what was meant to be a banner cherry crop.
Back to apples and pears joining the bounty. The transition from late summer to early fall produce is a familiar annual change that prepares us for eating and cooking a bit differently.
- Category: Market Report
- Thursday, 08 August 2019
- Hits: 115
“Back to school”. Three words that push families into temporary madness.
New backpack, book and supply purchases tax family budgets. Clothes shopping adds another burden on already stressed out parents.
The last demand for launching kids back to school might be the single most significant one in terms of A+ performance.
Appealing breakfast and lunch meals are important for getting students on track to a good year of learning. How we approach these meals has a broad range of tactics.
Past generations of school kids (ages 6 – 12) ate what was put in front of them. The “take it or leave it” message was enforced to the baby boomers.
Today’s young people are far more exposed to a variety of foods with varying degrees of nutritional value. Many life-long food habits are formed during these critical years.
New backpack, book and supply purchases tax family budgets. Clothes shopping adds another burden on already stressed out parents.
The last demand for launching kids back to school might be the single most significant one in terms of A+ performance.
Appealing breakfast and lunch meals are important for getting students on track to a good year of learning. How we approach these meals has a broad range of tactics.
Past generations of school kids (ages 6 – 12) ate what was put in front of them. The “take it or leave it” message was enforced to the baby boomers.
Today’s young people are far more exposed to a variety of foods with varying degrees of nutritional value. Many life-long food habits are formed during these critical years.
