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The latest in fresh produce news

Market Outlook

Produce Express

Market Outlook - May 4, 2017

local produce timeline

The current Strawberry crop is being harvested in Watsonville. Ripe & ready to use Farmer’s Market Strawberries available by the case.

Local Cherry harvest has begun with Brooks variety to start. Bing variety available in a few weeks. 18# case or by the pound.

Nectarines (semi-cling) and Spring Rose Peaches (cling) will be coming to us from Twin Peaks Orchard and will be available during the 2nd week of May.

 

Maciel Farms in Gridley will begin harvesting Zucchini, Gold Bar, and Yellow Squash the third week of May, as well as Chili Peppers at the beginning of June.

Pluots will be available the last week of May from Dwelley Farms in Brentwood. Dwelley Farms will also be harvesting fresh beans- Green, French, Romano, and Yellow Wax Beans- the last week of May into June. Yellow Corn, White Corn and Cranberry Beans will follow during the second week in June.

Apricots will be arriving June 1, about one month later than average. Frog Hollow lost three early season apricot varieties due to heavy rains.

Cherry Tomatoes will be available the last week of June from Del Rio Botanicals in West Sacramento and Riverdog Farms in Yolo County, with over 20 varieties being harvested throughout the season.

Heirloom and Vine-Ripe Tomatoes from ‘Uncle’ Ray Yeung will begin the first week of July, with peak harvest season in mid-July lasting through the end of October.

Vierra Farms will harvest Corn in late June and Seedless Watermelon in mid-July.

Local Melons will begin the first week of August, arriving from Ron Kelly Farms in Sacramento and Balloon Melons in Loomis. Enjoy the harvest!

tasting tuesday

Our third Tasting Tuesday will be held on May 16 from 10am-1pm. Join us at our warehouse to learn more about the assortment of Mushrooms offered by Produce Express.

                         

Bob Murphy from Premier Mushrooms and Valarie Guido from Dragon Gourmet Mushrooms will be here to answer questions.

Ben Roberts from Pizza Supreme Being will be serving up some delicious mushroom pies in his wood-fired pizza oven and Patrick Prager from Paragary’s will be crafting their famous mushroom salad.

     

Prizes will be raffled every 30 minutes, along with other giveaways. As an added bonus, Premier Mushrooms will offer a $1 discount on 5# cases of Portabellas and 10# cases of Sliced Criminis from May 16-May 30.

As always, anyone in the hospitality industry is encouraged to attend, so please help us spread the word to friends and team members. See you in a couple weeks at 8340 Belvedere Ave, Sacramento!

new local specialty cheeses

After reviewing feedback from our specialty cheese tasting last month, we decided to add six new locally produced cheeses to our inventory.

If you like the original Cabecou from Laura Chenel in Sonoma, you will love their new Spicy Cabecou- goat cheese buttons marinated in jalapeno olive oil and crushed chilies. Delicious on a toasted baguette, salads, roasting recipes and soups. The tasty marinade is a bonus, perfect to dip bread or drizzle over salmon. 3.5#, $27.75.

Two big hits at Tasting Tuesday were the Scamorza and Smoked Scamorza from Fiscalini Cheese Company in Modesto. Scamorza is an Italian spun paste cheese named for its pear shape. It is a semi-soft white cheese made from pasteurized cow’s milk with a texture comparable to a firm, dry mozzarella, but with more elasticity and less moisture. Scamorza melts well, and has the taste of sweet milk and light cream. The original Scamorza is available in a 9oz piece, $6.00. The Smoked Scamorza is a CA State Fair Gold medal winner. 9oz, $6.50. Both the original and smoked are great substitutes for mozzarella in pasta, on pizza, on a salad, or sliced on a cheese plate.

We are also adding three cheeses from Valley Ford Cheese & Creamery in Sonoma County. An old style Fontina, Highway 1 is the perfect anytime cheese. It has a silky, creamy texture, is mildly fruity with a nutty flavor and aroma, unpasteurized, and has been aged for at least 80 days. 8#, $92.50. Estero Gold is handmade in the style of an Asiago, similar to a Montasio, aged only six months, and is subtle and creamy with a buttery taste and grassy, fruity overtones. It has a pliable texture, is great for melting, with small holes, and straw-like coloring. 8#, $98.75. The same cheese is aged for 18 months and labeled Estero Gold Reserve. As it ages, it develops a stronger flavor, harder and dryer texture, and becomes similar to a parmesan. Because it’s a high-protein, extra-aged cheese, it has little granular “crunchies”. 8#, $98.75.

               

pure acai

We now offer Acai, wild-harvested and sourced directly from local farmers in the Amazon. Similar looking to the blueberry, but lacking the pulpy flesh, acai is a hard, inedible seed covered by a very thin, edible skin packed with nutrients. Acai mixes well with nearly any ingredient. Amazon natives eat several bowls of acai per day, unsweetened as a savory sauce with fish, meat or shrimp, or sweetened as a whole meal. We offer frozen 100g pouches (64 pouches/case), $54.75. Free of additives and filler juices, Amazon Planet’s acai maintains the taste of real acai– a balanced sweet/tart, velvety, natural, dark-chocolaty flavor. The mild, creamy acai packs are certified Kosher, gluten free, and organic with 0g of sugar.