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The latest in fresh produce news

Market Outlook

Produce Express

Market Outlook - April 19, 2012

fromage-blancFromage Blanc

Orland Farmstead Creamery is currently milking 25 cows that graze freely on 40 acres of grass. They follow organic practices and do not use pesticides or hormones. The milk is minimally pasteurized and is hand made in small batches

Orland Farmstead Creamery

This week we are introducing and offering a locally made cheese-Orland Farmstead Fromage Blanc. The dairy, located in Orland, Ca. uses fresh, raw milk from their small herd of Holstein cows to produce this cheese. The milk is first pasteurized at the dairy, an active lactose culture is added, then vegetable rennet to coagulate the curd-standard cheese making procedures. The fresh cheese is bagged and hung on racks where the whey and curd separate, then the curd is strained into containers, the entire process taking 36 hours. Fromage Blanc is a soft, creamy spreadable cheese originating in northern France, where it is more commonly known as fromage frais-'fresh cheese'-fromage blanc means 'white cheese'.

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Market Outlook - April 12, 2012

lavendar-flowerLavender Flower

Sweet and flavorful, edible flowers are surging in popularity among today's top restaurants and bakeries. Edible flowers are ideal for enhancing the visual appeal of an entrée or dessert without compromising the integrity of the flavor.

Fresh Origins Edible Flowers

edible-flowersAlthough we often don't think about it, eating an edible flower is not all that uncommon. Some of our favorite vegetable dishes are actually edible flowers; broccoli for example is a huge cluster of flower buds. The artichoke is a large individual unopened edible flower. Capers and cauliflower are other examples. The very expensive spice, saffron is the pollen collected from the inside of a crocus flower. Fennel pollen is a very unique flavoring ingredient, and fried squash blossoms are a tasty but often overlooked part of a common vegetable plant.

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Market Outlook - April 5, 2012

Looseleaf Lettuce

Looseleaf types lettuces are the principal variety used in Spring Mix and, when left in the field a little longer form individual heads and the growers can pack a box of 'Mixed Baby Lettuces'.

Mixed Baby Lettuces

mixed-baby-lettuceLettuces are generally divided into four categories: Crisphead, such as Iceberg; Butterheads; also called Bibb Lettuce; Cos or Romaine; and, Looseleaf. It is the Looseleaf varieties that are of interest this week as they are the principal components of Mixed Baby Lettuces. The leaves are more full flavored than head type lettuces, though more perishable. The leaves are often fully indented, like the Oakleaf types, or frilly, like Lolla Rossa. Mixed Baby Lettuces are usually packed four varieties per box, 6 heads each (24 count). The stems remained attached to the individual heads. The varieties differ by grower and time of the year. Mixed Baby Lettuces are visually appealing as the lettuces differ in size, shape and texture and make a dramatic presentation when plated.

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