Market Report
- Thursday, 15 April 2021
Asparagus is a member of the lily family and is related to onions and garlic. The spears are usually not harvested until the third or fourth year planted to allow the crown to develop a strong root system.
After that, the healthy plants will then produce spears for about fifteen years.
California possesses several micro-climates ideal for asparagus production. The 250 farms that grow the favored spring crop deliver on the promise of local, fresh and hand-cared attention.
Several regions throughout the state are ideal for growing “grass”, including the Central Valley, the Central Coast and the Stockton Delta.
Nearly seventy percent of the nation’s fresh market asparagus is produced in California. Harvest season is about ninety days long, starting in March and running through May.
This perennial crop is labor – intensive from harvest to packing. Workers walk the rows, scouting for nine inch green spears to harvest. Asparagus is graded, sized and packed in sheds located near the fields to assure maximum freshness.
Early in the season, spears may be picked every four days or so. As temperatures warm up, they may have to be picked every day. Each spear grows about seven to nine inches per day. Depending on weather and growth, beds maybe cut multiple times per day.
Spears are trimmed to lengths of nine inches and bundled for sales. Typically, a one pound bundle contains about 10 to 14 spears, depending on size/thickness of the stalks.
After that, the healthy plants will then produce spears for about fifteen years.
California possesses several micro-climates ideal for asparagus production. The 250 farms that grow the favored spring crop deliver on the promise of local, fresh and hand-cared attention.
Several regions throughout the state are ideal for growing “grass”, including the Central Valley, the Central Coast and the Stockton Delta.
Nearly seventy percent of the nation’s fresh market asparagus is produced in California. Harvest season is about ninety days long, starting in March and running through May.
This perennial crop is labor – intensive from harvest to packing. Workers walk the rows, scouting for nine inch green spears to harvest. Asparagus is graded, sized and packed in sheds located near the fields to assure maximum freshness.
Early in the season, spears may be picked every four days or so. As temperatures warm up, they may have to be picked every day. Each spear grows about seven to nine inches per day. Depending on weather and growth, beds maybe cut multiple times per day.
Spears are trimmed to lengths of nine inches and bundled for sales. Typically, a one pound bundle contains about 10 to 14 spears, depending on size/thickness of the stalks.
- Thursday, 08 April 2021
The chaos and mayhem of grocery shopping a year ago seems like a wild faded dream. During lockdowns and stay-at-home orders, we found ways to compensate for long lines and hoarding.
As life begins to unfold post-pandemic, new habits have emerged that retailers and food service providers have made investments.
We may all be counting on new ways to feed ourselves. Online ordering and home delivery have taken the sting out of food pandemonium. We’ve learned new coping skills.
Meals can be either ready-to-eat or those ready to prepare. The pandemic accelerated ghost kitchens (also known as dark or cloud kitchens) and the widespread adoption of food delivery by at least three to five years.
No doubt, food delivery had the limelight 2020. As consumers adopted new habits, the gig economy surged in that arena. Grub Hub, Uber Eats and DoorDash were on Smart phone “Favorites”.
The trend and adoption of digital technologies and e-commerce was greatly advanced by personal health safety concerns as much as convenience. Comfort levels now push consumers to purchase products online with confidence.
Already on the rise in recent years, participation in online grocery shopping skyrocketed in 2020.
As life begins to unfold post-pandemic, new habits have emerged that retailers and food service providers have made investments.
We may all be counting on new ways to feed ourselves. Online ordering and home delivery have taken the sting out of food pandemonium. We’ve learned new coping skills.
Meals can be either ready-to-eat or those ready to prepare. The pandemic accelerated ghost kitchens (also known as dark or cloud kitchens) and the widespread adoption of food delivery by at least three to five years.
No doubt, food delivery had the limelight 2020. As consumers adopted new habits, the gig economy surged in that arena. Grub Hub, Uber Eats and DoorDash were on Smart phone “Favorites”.
The trend and adoption of digital technologies and e-commerce was greatly advanced by personal health safety concerns as much as convenience. Comfort levels now push consumers to purchase products online with confidence.
Already on the rise in recent years, participation in online grocery shopping skyrocketed in 2020.
- Monday, 05 April 2021
Restaurants are tuning up menus to reflect streamlined offerings and their need to do more with less. Smart operators are not having to compromise on quality food that tastes great over better efficiencies.
Now, more than ever, we eat first with our eyes. This includes scanning menus online or using QR codes on smartphones.
Good communication is key for every successful business. Menu writing is a communications artform and talent necessary for foodservice providers. Chalkboards, ink on paper or virtual links help sell what’s for breakfast, lunch and dinner.
Words matter and how they are used on a menu can entice orders and impact revenue. The power of persuasion when it comes to food descriptions makes or breaks initial perceptions.
Setting appetite expectations is only a word or phrase away. Loaded cauliflower casserole tells the diner to expect a hot, cheesy, gooey and indulgent dish.
Descriptions regarding culinary preparations pique interest. Roasted, grilled, poached, fried, toasted, whipped or stuffed tell much about what will be delivered on the plate.
Seasonings and flavors get prime text space. Smoky, savory, fiery, nutty, tart, peppery, citrusy, zesty, and buttery get the mouth and brain working together for the selection. Food and mood are strongly tethered together. What food craving needs to be conquered today?
Now, more than ever, we eat first with our eyes. This includes scanning menus online or using QR codes on smartphones.
Good communication is key for every successful business. Menu writing is a communications artform and talent necessary for foodservice providers. Chalkboards, ink on paper or virtual links help sell what’s for breakfast, lunch and dinner.
Words matter and how they are used on a menu can entice orders and impact revenue. The power of persuasion when it comes to food descriptions makes or breaks initial perceptions.
Setting appetite expectations is only a word or phrase away. Loaded cauliflower casserole tells the diner to expect a hot, cheesy, gooey and indulgent dish.
Descriptions regarding culinary preparations pique interest. Roasted, grilled, poached, fried, toasted, whipped or stuffed tell much about what will be delivered on the plate.
Seasonings and flavors get prime text space. Smoky, savory, fiery, nutty, tart, peppery, citrusy, zesty, and buttery get the mouth and brain working together for the selection. Food and mood are strongly tethered together. What food craving needs to be conquered today?
- Thursday, 25 March 2021
The holy Easter holiday celebrates the resurrection of Jesus Christ and is of great significance to Christians around the world.
This is a time for prayers, religious observances and gatherings with family members and friends for Spring feasts.
The symbolism of spring signifies rebirth, renewal, a new dawn, hope, awakening, and promise. Seasonal flowers are naturally associated with the annual Easter and spring festivities.
Awareness of spring blooming flowers and their significance will guide decisions for bouquets, table arrangements and potted plants for décor. Uplifting, cheerful and sometimes fragrant, blooming flowers are an instant mood booster.
Tulips are the ultimate spring flower. Beautiful and vibrant, these flowers come in an array of bold and subtle colors. White tulips are associated with forgiveness, a common theme for Easter.
The purple tulip represents royalty. Combined, they celebrate the royalty of Jesus Christ and meaning of Easter.
Easter Lilies and Lilies of the Valley, both white flowers often symbolize purity and innocence. This purity and innocence is associated with Christ. Lilies also have religious significance from being mentioned in the Bible, both in the Old and New Testaments.
This is a time for prayers, religious observances and gatherings with family members and friends for Spring feasts.
The symbolism of spring signifies rebirth, renewal, a new dawn, hope, awakening, and promise. Seasonal flowers are naturally associated with the annual Easter and spring festivities.
Awareness of spring blooming flowers and their significance will guide decisions for bouquets, table arrangements and potted plants for décor. Uplifting, cheerful and sometimes fragrant, blooming flowers are an instant mood booster.
Tulips are the ultimate spring flower. Beautiful and vibrant, these flowers come in an array of bold and subtle colors. White tulips are associated with forgiveness, a common theme for Easter.
The purple tulip represents royalty. Combined, they celebrate the royalty of Jesus Christ and meaning of Easter.
Easter Lilies and Lilies of the Valley, both white flowers often symbolize purity and innocence. This purity and innocence is associated with Christ. Lilies also have religious significance from being mentioned in the Bible, both in the Old and New Testaments.
- Thursday, 18 March 2021
Americans can thank the ancient Greeks for the original waffle. While they may not have tasted like what we enjoy today, those “obelios” or wafers were cooked in much the same fashion.
The Greek hot cakes were cooked between two hot metal plates attached to a long, wooden handle. The Dutch get credit for the deep grids in waffles that hold our preferred culinary accoutrements.
Sweet or savory, the versatile waffle is enjoyed around the world as a perfect street food or snack. In the U.S., we rely on them for a quick toaster breakfast or more luxurious one when time allows us to make a bigger fuss.
During COVID, we don’t need an excuse to glam up breakfast or dinner. Start planning for a family waffle date. In or out, home or restaurant, waffles make everything feel better.
Made from scratch, an ordinary day turns special by whipping together a batch of waffle batter. Most of the ingredients are ready pantry staples. What we choose to slather into the crevices makes them personalized and favorites.
Butter, hot maple syrup or whipped cream are just the garden variety starting points. Powdered sugar, almond butter, and fresh fruit purees are the second wave of goodness. Pecans, banana slices and a drizzle of chocolate transforms weekend brunch into an extraordinary occasion.
The Greek hot cakes were cooked between two hot metal plates attached to a long, wooden handle. The Dutch get credit for the deep grids in waffles that hold our preferred culinary accoutrements.
Sweet or savory, the versatile waffle is enjoyed around the world as a perfect street food or snack. In the U.S., we rely on them for a quick toaster breakfast or more luxurious one when time allows us to make a bigger fuss.
During COVID, we don’t need an excuse to glam up breakfast or dinner. Start planning for a family waffle date. In or out, home or restaurant, waffles make everything feel better.
Made from scratch, an ordinary day turns special by whipping together a batch of waffle batter. Most of the ingredients are ready pantry staples. What we choose to slather into the crevices makes them personalized and favorites.
Butter, hot maple syrup or whipped cream are just the garden variety starting points. Powdered sugar, almond butter, and fresh fruit purees are the second wave of goodness. Pecans, banana slices and a drizzle of chocolate transforms weekend brunch into an extraordinary occasion.
- Thursday, 11 March 2021
As restaurants gently lean back into indoor dining, they likely will keep take-out and delivery business in their wheelhouse.
Those segments were supplements to American meals and a welcomed break to cooking and eating at home.
Over the past year, the improved perspective on eating leftover foods has shifted to very favorable.
Research from The Hartman Group reports that 28 percent of all eating occasions involve leftovers (vs. 22 percent in fall 2019). Significant increases of leftover eating happens during morning snack and lunch occasions. Eating restaurant-sourced leftovers has become a more commonplace behavior during the pandemic, with 67 percent of leftovers occasions involving at least some food or beverage sourced from a restaurant.
This is abundantly clear as consumers are even upping food orders to purposely plan for future meals or snacking. Leftovers. Yay!
As the pandemic continues, consumers’ newfound love of leftovers suggests great opportunity for meals-oriented foodservice providers and brands to market towards evolving snacking occasions and eating approaches.
Everyone has different types of food stored in their fridge or freezer. Staying on top of it before spoilage can be a challenge. If hoarding was part of the plan to stay a step ahead of pandemic food scares, now might be a good time to take inventory of the freezer or pantry.
Those segments were supplements to American meals and a welcomed break to cooking and eating at home.
Over the past year, the improved perspective on eating leftover foods has shifted to very favorable.
Research from The Hartman Group reports that 28 percent of all eating occasions involve leftovers (vs. 22 percent in fall 2019). Significant increases of leftover eating happens during morning snack and lunch occasions. Eating restaurant-sourced leftovers has become a more commonplace behavior during the pandemic, with 67 percent of leftovers occasions involving at least some food or beverage sourced from a restaurant.
This is abundantly clear as consumers are even upping food orders to purposely plan for future meals or snacking. Leftovers. Yay!
As the pandemic continues, consumers’ newfound love of leftovers suggests great opportunity for meals-oriented foodservice providers and brands to market towards evolving snacking occasions and eating approaches.
Everyone has different types of food stored in their fridge or freezer. Staying on top of it before spoilage can be a challenge. If hoarding was part of the plan to stay a step ahead of pandemic food scares, now might be a good time to take inventory of the freezer or pantry.