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The latest in fresh produce news

Market Outlook

Produce Express

Market Outlook - January 20, 2019


frozen fields 300x300
The recent freezing temperatures in several growing regions have caused significant harvesting and growing issues. Numerous crops have been affected throughout California and Arizona. Rain, freezing nightly temperatures, below-average daytime highs, and high winds have caused damage to crops such as lettuce, spinach, arugula, broccoli, herbs, and many more. These weather related issues include:
  • A higher chance of mold, mildew, and disease
  • Dehydrated leaves or stems
  • Brittle product
  • Oxidation (pink ribs)
  • Discoloration in leaves
  • Fringe burn
  • Blistering
  • Shorter shelf life
It can take many weeks for plants to recover, if at all. Freeze damage has made evaluating fields and upcoming supplies very difficult. Long-range forecasts show freezing temperatures are expected to continue. As a direct result, the fields are also experiencing lower yields. All of these factors have caused an increase in pricing, even in crops that typically have a steady market.
If you have any questions, please reach out to your sales rep or to our office during normal business hours. We will provide updates as they are available.

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Market Outlook - January 9, 2019

seasonal citrus

citrus rows vertical mc 300X300Melogolds– A cross between a Pummelo and a White Grapefruit, this fruit has a very thick rind, yellowish-green pebbly skin, and pale yellow flesh that is sweet-tart in flavor. Almost seedless and very juicy, this delightful fruit can stand on its own, and is great in salads. Melogolds are only available for a few months throughout the year from Twin Peaks Orchard in a 25# case.

Cara Cara Oranges– A type of navel orange, crossed with a ruby red grapefruit. It has a distinctive pinkish red flesh that is characterized by a sweet cranberry-like flavor; seedless, tender and extremely juicy with bright citrus aromatics. It is a great juicing orange for cocktails/beverages. It is also delicious eaten out of hand or in salads, marmalades, jams, compotes, and syrups. 20# case.

Satsuma Mandarins– A seedless, easy to peel mandarin with rich, tart-sweet flavor. Available by the 25# case and pound. Please note that Satsumas from Twin Peaks and Mandarin Hill have finished for the season.

Meyer Lemons– A cross between a lemon and a mandarin. The Meyer is smaller and rounder than a regular lemon with smooth skin. Its flavor is as distinct as the flesh; much less acidic, making them sweeter than other varieties. Available in a 10# case or by the pound.

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Market Outlook - December 12, 2019


paragarys fettuccini mc 300x300Eduardo’s Dried Pasta
We offer several varieties of dried egg pasta made by Eduardo’s in San Francisco. Their pastas are made with a blend of semolina and wheat flours and local farm eggs. No salt, preservatives, or artificial colors are ever added. It is dried very slowly at low temperature to preserve the unique chewy texture and flavor. We offer the following dried egg pastas by the case (12/12oz bags per case):
Shells (Conchiglie)- Medium in size, the shell shape of the pasta allows the sauce to adhere to it.
Penne– A cylinder shaped pasta with angled ends. The hollow center allows it to hold sauce nicely.
Fusilli and Tri-Color Fusilli– Short cork-screw shaped pasta. Available in plain or tri-color (egg, spinach and beet pastas).
Rigatoni– Large tube shaped pasta with ridges down the length and square cut edges. Its namesake ridges make better adhesive surfaces for sauces and grated cheese than smooth-sided pasta like Ziti.
Spinach Fettuccine– Long, flat pasta made with spinach. The thickness of Fettuccine makes it suitable for ragu type dishes and other hearty sauces.
Paragary’s Bakery
Our fresh, handmade pasta is made daily in midtown Sacramento at Paragary’s Bakery. The bakery uses high quality ingredients like Giusto’s stoneground Duram flour and farm fresh eggs. We offer the following fresh pasta options, available by the pound:
Pasta Sheets– made to fit a full-size hotel pan, these sheets are perfect for lasagna. They can also be cut into desired size and shape such as Ravioli, Cannelloni, Tortellini, Agnolotti, and other stuffed pasta. Approximately 2 sheets/pound.
Pappardelle– A 1-inch wide, flat ribbon of pasta traditionally used for rich, heavy sauces and ragu of meat and game.
Tagliolini– Long, cylindrical ribbons of pasta best served with smooth, light bodied sauces.
Fettuccine– A flat, thick noodle, slightly wider than Tagliatelle. Traditionally, fettuccine is served with slow cooked meat or chicken ragu or sugo but also pairs well with cream or butter based sauces.

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