Market Report
- Thursday, 28 May 2020
Mother’s Day 2020 was a remarkable holiday. Sons and daughters had to pivot away from normal ways to honor mom.
Modified behaviors post COVID-19 takes some getting used to. Not everyone is comfortable or eager to rub elbows with others.
In many cases, elder or vulnerable family members still require quarantine protection. This makes it difficult to gather around a table for celebration.
June is a mad month for birthdays, graduations, anniversaries and weddings. Father’s Day is on Sunday, the twenty first. Expect new ways to show our love and remembrances.
Large gatherings have been vigorously discouraged. Self-distancing is the new norm for any type of social festivity. Smaller groups of eight or fewer will still have to modify to comply with vigilance.
Modified behaviors post COVID-19 takes some getting used to. Not everyone is comfortable or eager to rub elbows with others.
In many cases, elder or vulnerable family members still require quarantine protection. This makes it difficult to gather around a table for celebration.
June is a mad month for birthdays, graduations, anniversaries and weddings. Father’s Day is on Sunday, the twenty first. Expect new ways to show our love and remembrances.
Large gatherings have been vigorously discouraged. Self-distancing is the new norm for any type of social festivity. Smaller groups of eight or fewer will still have to modify to comply with vigilance.
- Thursday, 21 May 2020
What was once taken for granted has forever fundamentally changed.
Eating out at a local restaurant or café has dearly been missed. Seeing our favorite wait staff and hearing about menu specials will be music to our collective ears.
Going to the grocery store for weekly provisions used to be a chore at best. New restrictions, protocols and shortages compound the already stressful household duty.
Normal routines are morphing in to exceptional experiences. Curb-side food hand offs and donning masks and gloves just to push a shopping cart may be part of the next level normal.
The food supply chain in America has been extremely challenged. For those who can and will continue to afford fresh foods, it is a time for real gratitude check.
Eating out at a local restaurant or café has dearly been missed. Seeing our favorite wait staff and hearing about menu specials will be music to our collective ears.
Going to the grocery store for weekly provisions used to be a chore at best. New restrictions, protocols and shortages compound the already stressful household duty.
Normal routines are morphing in to exceptional experiences. Curb-side food hand offs and donning masks and gloves just to push a shopping cart may be part of the next level normal.
The food supply chain in America has been extremely challenged. For those who can and will continue to afford fresh foods, it is a time for real gratitude check.
- Friday, 15 May 2020
Just as we start to relax the stay-at-home orders, lingering DIY projects reward those looking to stay in their own lane.
Shoppers lucky enough to have found flour, grains and yeast during total lockdown were a step ahead.
Industrious kitchen bees, with time on their hands, stayed busy making breads, pizzas and pastas. Pantry staples inspired new ways of putting food on the table.
Self-sufficiency doesn’t have to retreat. As we find ourselves returning to new normal. Why not carve out some space to keep the home made food thing going?
Ambitious newcomers and experienced cooks are ready to tackle homemade jams, jellies and preserves.
Timing is perfect with the glorious stone fruits and berries coming in to season. California cherries and apricots lead the parade and represent the exquisite short season of these delectable fruits.
Small batch recipes dismiss any fear of not having the right canning supplies or know how. Fewer ingredients are required and neither are gear or gadgets to complicate matters.
Shoppers lucky enough to have found flour, grains and yeast during total lockdown were a step ahead.
Industrious kitchen bees, with time on their hands, stayed busy making breads, pizzas and pastas. Pantry staples inspired new ways of putting food on the table.
Self-sufficiency doesn’t have to retreat. As we find ourselves returning to new normal. Why not carve out some space to keep the home made food thing going?
Ambitious newcomers and experienced cooks are ready to tackle homemade jams, jellies and preserves.
Timing is perfect with the glorious stone fruits and berries coming in to season. California cherries and apricots lead the parade and represent the exquisite short season of these delectable fruits.
Small batch recipes dismiss any fear of not having the right canning supplies or know how. Fewer ingredients are required and neither are gear or gadgets to complicate matters.
- Friday, 08 May 2020
Strawberries thrive along California’s coastline. Between the western ocean exposure and the Pacific winds, fields are insulated from any extreme temperatures and weather.
In 2018, California farmers grew more than 1.8 billion pounds of strawberries. That’s nearly 90 percent of the nation’s crop.
It takes a vast, complicated infrastructure of advanced planning, picking, packing and transportation to anticipate and meet world wide demand for strawberries.
By this time of year, operations are in full swing, with the peak of the season starting in late April or early May, and running for six to eight weeks.
It is particularly important for farms, as strawberry season is peaking in the next few weeks, to have a game plan. Because coronavirus is peaking at the same time, a large portion of the market for the fresh berries has disappeared.
Restaurants receive roughly 15 percent of California’s peak harvest berry crop, according to the California Strawberry Commission. Most all of them have stopped ordering strawberries.
In 2018, California farmers grew more than 1.8 billion pounds of strawberries. That’s nearly 90 percent of the nation’s crop.
It takes a vast, complicated infrastructure of advanced planning, picking, packing and transportation to anticipate and meet world wide demand for strawberries.
By this time of year, operations are in full swing, with the peak of the season starting in late April or early May, and running for six to eight weeks.
It is particularly important for farms, as strawberry season is peaking in the next few weeks, to have a game plan. Because coronavirus is peaking at the same time, a large portion of the market for the fresh berries has disappeared.
Restaurants receive roughly 15 percent of California’s peak harvest berry crop, according to the California Strawberry Commission. Most all of them have stopped ordering strawberries.
- Thursday, 30 April 2020
Americans love to celebrate with food. While it may be still be risky to come together in numbers, we can use holiday meals to lift our spirits.
Cinco de mayo bashes during lockdown orders is unique. Restaurant and bar festivities have always given the perfect excuse to rally around the guacamole, chips and margaritas.
Place holders for social gatherings have been shared photos of spectacular food preparations. Warmer weather means a greater selection of California grown produce to utilize in solo meals.
Spring transition is complete for the growing season returning to the Salinas Valley. Salad ingredients, fresh vegetables and strawberries are back on home turf.
Without the full return of the restaurant dining-in experience, retail, take out and meal delivery options are keeping us fed.
Salad is staying on the menu. Romaine, spinach, endive and other tender greens support every iteration of spring salad combinations. The base can be singular or blended leafy components. We are fortunate to have so many locally grown options.
Cinco de mayo bashes during lockdown orders is unique. Restaurant and bar festivities have always given the perfect excuse to rally around the guacamole, chips and margaritas.
Place holders for social gatherings have been shared photos of spectacular food preparations. Warmer weather means a greater selection of California grown produce to utilize in solo meals.
Spring transition is complete for the growing season returning to the Salinas Valley. Salad ingredients, fresh vegetables and strawberries are back on home turf.
Without the full return of the restaurant dining-in experience, retail, take out and meal delivery options are keeping us fed.
Salad is staying on the menu. Romaine, spinach, endive and other tender greens support every iteration of spring salad combinations. The base can be singular or blended leafy components. We are fortunate to have so many locally grown options.
- Thursday, 23 April 2020
The current world crisis has revved up the power of Instagram, Facebook and Twitter platforms.
We’ve been humored by the coping skills of parents, kids, teachers and stay-at– home telecommuters.
Uplifting stories, videos and images lend brightness to otherwise dark days.
We’ve seen health care workers being applauded in the streets. Family members in isolation have been shown on opposite sides of window panes displaying devotion.
Total strangers are reaching out with meals, supplies and groceries to neighbors in need. Good deeds are captured on smartphones and video cameras for the world to witness.
We’ve been humored by the coping skills of parents, kids, teachers and stay-at– home telecommuters.
Uplifting stories, videos and images lend brightness to otherwise dark days.
We’ve seen health care workers being applauded in the streets. Family members in isolation have been shown on opposite sides of window panes displaying devotion.
Total strangers are reaching out with meals, supplies and groceries to neighbors in need. Good deeds are captured on smartphones and video cameras for the world to witness.
