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The latest in fresh produce news

Market Outlook

Produce Express

Market Outlook - November 1, 2012

Brassicas

This week we feature a variety of winter green vegetables that belong to a rather large botanical family known as the brassicas. The most familiar vegetables in this group include broccoli, cauliflower, cabbages, radishes and turnips. Though available year round, the majority of the group are recognized as 'cool season' crops and it is several of the lesser known members of this group that flourish and are quite popular at this time of year.

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Market Outlook - October 25, 2012

Apple Hill

Apple Hill apples are seasonal, the harvest running from late summer throughout fall.  They are very fresh and have great flavor with no wax, like conventional storage apples.

Larsen Apple Farm

This week we are offering varietal apples from Larsen Apple Farm, one of the many growers located in the area known as Apple Hill in Camino, El Dorado. The Apple Hill Growers Association is comprised of more than 50 independently owned ranches offering a variety of locally grown mountain fruit. Larsen Apple Farm is the oldest (1860) family owned and operated farm in the area. Larsen offers over a dozen varieties of apples, along with fresh apple cider, honey and pumpkins. The following varieties are available this week. Other varieties will follow as they become available. Golden Delicious-An old classic apple, slightly sweet, crisp and juicy. A good apple for baking as the natural sugar content adds great flavor to the finished products. Good for eating raw in salads; holds shape well when cooked in tarts and compotes and makes great apple sauce. Rome Beauty-Crimson red and yellow skin. Juicy and slightly tart. Good for both eating and baking. Mutsu-A Japanese version of the Golden Delicious. Pale, greenish-yellow skin with some red blush; sweet and spicy with juicy crisp flesh. Excellent eating apple. Red Delicious-Deep red color with smooth skin. Best when eaten raw, in salads and sandwiches. In addition, coming from the Sacramento Delta region, Pink Lady-Premium eating apple, greenish skin, pink later in season. Very crisp, very sweet.

Sacramento "America's Farm-to-Fork Capital"

farm-to-forkOn October 31st, 2012 at 11am, Mayor Johnson and the Sacramento Convention and Visitors Bureau will hold a press conference at Caesar Chavez Park to put forth the proclamation declaring Sacramento "America's Farm-to-Fork Capital". In addition to the mayoral Proclamation, the SCVB will be announcing the first annual Sacramento Food, Wine and Farm Festival. The week long festival is being planned for early Fall 2013. In order to show support and unity for this Proclamation, ALL Sacramento area chefs are invited to attend the conference. Please arrive at Caesar Chavez Park no later than 10:30am in your chef coats. Please keep in mind that this is being done for Sacramento, which means that it is being done for all of us. The phrase "America's Farm-to-Fork Capital" should be used on your website, in your marketing material, and whenever you are describing the Sacramento area culinary scene. There should be no one farm or restaurant that this should be associated with; we are all the face of Sacramento, which means we are all the face of "America's Farm-to-Fork Capital".

 

Market Outlook - October 18, 2012

Autumn Produce

Root vegetables are exactly what you think they are: the edible root end of plants that comprise a substantial part of year round vegetable crops.

Root Vegetables

Root vegetables are rich in flavor, economical, versatile and especially good from October to March when our bodies crave heartier fare. Consider the list of vegetables pulled from below ground; potatoes, garlic, carrots, radishes, onions, beets, sweet potatoes, yams, turnips and many more. Root vegetables are staples of winter crops and are used in all aspects of restaurant menus-salads, soups, entrees, stews and as substantial side dishes. While the more common roots-potatoes, carrots, beets-are used year round, it is at this time of year that the less glamorous roots appear-turnips, parsnips, celery root, rutabagas and sunchokes. We offer the following for your autumn menus.

  • Beets-They range in size and variety. Large Red, Gold, and Chioggia beets are available in 25# bags and by the pound. Baby Red, Gold, & Chioggia available by the 12 bunch case.
  • Celery Root (Celeriac), is a globe shaped root with a mild celery like flavor. 12 count case. Available by the piece.
  • Parsnips-Resembling a top heavy, ivory colored carrot with a sweet, nutty flavor. 20# case. Available by the pound.
  • Parsley Root-Related to parsnips, a beige carrot like root with a carrot-celery flavor. 12 bunch case.
  • Rutabagas-Larger, rounder, denser and sweeter than turnips. 25# case.
  • Turnips-They range is size, variety, shapes and colors and varying degree of flavor. In general, the smaller the size, the sweeter the flavor. 25# bag.
  • Riverdog Scarlet Queen-12 bunch &  Tokyo-12 bunch.

 Carrots

While most root vegetables are cooked before being eaten, a few are consumed raw-most notably, carrots. It is reasonable to assume that almost all of our customers have carrots in one form or another in the kitchen. In addition to 'a sack of carrots', the following types are available.

  • Iced Bunch Carrots-Medium size with tops, clean, sweet and the best flavor. 24 bunch.
  • Clip-Top Carrots–Offers the best value.50# case
  • Baby Orange Carrots-Small in size, with tops. 24 bunch.
  • Baby Red Carrots. 24 bunch-(48 hour pre-order). 
  • Baby White Carrots. 24 bunch-(48 hour pre-order.).
  • Baby Mixed Carrots. 24 bunch.
  • Baby Round Carrots. 24 Bunch.
  • Peeled Baby Carrots. 5#
  • Peeled Baby Mixed Carrots. 5#