Market Report
- Saturday, 22 June 2019
Surefire seasonal items are the things we anticipate with glee and giddy. The devastating losses of the California cherry crop this year make the 2019 Northwest fruit even more desirable.
Cherries are one of the freshest produce items available for a very short duration in the summer.
Tree-ripened, they are generally harvested, packed and shipped within two days, start to finish.
Northwest growing regions are scattered throughout Washington, Oregon, Idaho, Utah, and Montana. Small differences in the microclimates allow cherries throughout the region to ripen at different times through the season.
As harvests windows depend on weather, Mother Nature had a heavy hand in this year’s late start. The season has finally arrived. Now through August, we expect to enjoy scrumptious Northwest cherry varieties.
- Tuesday, 18 June 2019
The beauty of summer produce is that meal options become more abundant with very little effort. Life activities rule. Excessive time in the kitchen is counter to the casual vibe we all desire.
Lucky then that fresh herbs, tomatoes, squashes, corn, avocados, and lettuces lay a foundation for satisfying one bowl or one plate meals.
Protein additions (eggs, poultry, meat, fish, tofu or grains) enhance an already quick fix ensemble of colorful and tasty vegetables.
Grilled or roasted artichokes, eggplant or sweet potatoes boost inherently good characteristics. Their smoky or earthiness traits stand up to any culinary scrutiny.
Secret weapons like a very good Balsamic vinegar or honey-whiskey glaze build more depth and distinction. Hardly any preparation is due when simple and high quality ingredients are in the bag.
- Friday, 07 June 2019
In the land of fresh market summer produce, size does matter. We can quantify cases by weights and by piece counts.
California summer stone fruits and melons are poised to spoil consumers this season. It’s important to know the value of size and how to purchase.
With an abundance of rain in most major growing areas, we’re seeing a larger-size profile on early apricot, cherry, peach and nectarine harvests. The pleasure of eating a nine or ten row cherry over, let’s say a twelve row, is super obvious.
The row count, simply put, is how many of the same sized cherries will fit lined up in a row across the carton. Nine across the box is a nine row cherry. Cherries marketed as “Nine Rows” mean that not more than 5 percent of the cherries may be smaller than 75⁄64 of an inch. That is a very large bite of juicy cherry flesh.
Think of the visual impact of a large, plump cherry, glowing in garnet, versus a smaller, not even a mouthful (dare we say puny?) piece of fruit. Larger fruit implies higher quality and typically commands a higher price. Stone fruits like peaches and nectarines, will run the full gamut of sizes. Case weights reveal the net weight of the box. Fruit will be tray packed or volume filled.
- Thursday, 30 May 2019
Sprouts are those skinny little vegetable threads that are high on nutritionals. They begin as seeds. When those seeds are exposed to the right temperature and moisture, they germinate into very young plants. These tender young tendrils are the edible sprouts.
Common sprout varieties include grains, beans or leafy sprouts. Three of the most popular bean selections are alfalfa, soy and mung bean sprouts. They can be served raw or lightly cooked.
The crunchy, tasty goodness of bean sprouts can be incredibly beneficial to overall health. They are packed with plant protein, contain no fat, and are very low in calories.
While sprouts have been a part of East Asian, Indian subcontinent and Middle Eastern cuisine for thousands of years, they’ve only recently become popular in the rest of the world, including the West.
Educated fans know that eating sprouts can help promote good health. At the same time, there is quite a bit of debate and disagreement regarding the safety of bean sprouts.
Like any fresh produce that is consumed raw or lightly cooked, sprouts carry a risk of foodborne illness. Unlike other fresh produce, seeds and beans need warm and humid conditions to sprout and grow. These conditions are also ideal for the growth of bacteria, including Salmonella, Listeria, and E. coli.
