eating by example - General Produce

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Nov 16, 2015 - Offshore melons are arriving in Florida and volumes ... Offshore dews are set to arrive ... head size, ir
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Volume 33, Week 46

Monday, November 16, 2015

“EATING BY EXAMPLE” Anyone in the business of selling or using fresh foods (chefs, cooks, cafeteria workers, produce managers and grocery retailers) know how wonderful fresh produce is. The variety and selection, diverse flavors, exciting and versatile applications, and vast array of colors make produce unique. As “produce people” we are fortunate to work within the world of plant based products, farmers and growers, and seasonal offerings. Having a working knowledge of the nutritional benefits of such high quality foods puts the responsibility of sharing such expertise with those around us. We (industry workers) should be leading the charge for increasing fresh fruit and vegetable consumption with our peers, family, coworkers and customers. Remember the adage “do as I say, not as I do” ? This does not apply when it comes to eating fresh. Rather, leading by example is the way to promote a more robust produce business and future lovers of eating healthier. To “walk the talk” we need to look at what we serve at meetings, meals, parties, celebrations

and social gatherings. What’s on our own plates sends a signal to those around us as we tout “eating for good health”. There is a disconnect and disingenuous message when we choose to serve pastries, cakes, cookies, chips and other processed foods at our own functions rather than fresh fruits and vegetables. The ability to influence by our own behavior is powerful leadership. Eating by example sends the right cue to those in and around our circle. Making a commitment to eating well and eating fresh might require some individual adjustments to personal meal preferences. Exposure to new foods, family customs, religion, ritual, advertising, and personal values all tie into our food choices. What we eat when we dine alone is very telling. What we eat in the presence of others and what we provide for others to consume is a way to impart produce wisdom. Showing how it’s done is a path to improving learned behaviors regarding food choices. Whether a meal is formal, informal or a special occasion, there are many opportunities to include and highlight vegetables and fruits. Showing those choices off with colleagues and customers helps spread the word that we support our own fresh business.

P.O. Box 308, Sacramento, CA 95812 • Phone 916.441.6431 • Fax 916.441.2483 • www.generalproduce.com

FRUITS Apples & Pears: California Pink Lady apples are still available along with new crop Opals, Sweeties and Honeycrisp. Large Washington Bartletts remain very short. Bosc pears are steady and continue to peak on 90/100/110s.D’anjou pears are steady and they are peaking on 90/100s. Most shippers are short of Anjou 80’s and larger. Red pears are steady on all sizes and are still producing mostly half carton 45/50s and full carton 90/100s. The quality has been good on D’anjou, Bosc, and reds. Ask what is available for variety pears for holiday treats. Berries: Same strawberry story this week as demand exceeds supply in all growing regions. Availability has decreased drastically and will continue to decline throughout the month. This current supply gap is projected to last for 3-5 weeks. No shelf life expected on product so review “space to sales” and make adjustments to displays. Order truck to shelf and for quick turns. Blueberries have continued tight availability; the harvest in the Pacific Northwest has finished. Argentina is now the primary growing area, with Mexico beginning to come into production. We should see an improvement within a week or two. Blackberries are in extremely tight supplies due to rain in Mexico. We are hoping to see more supplies within the next two weeks. Raspberries have moderate availability in Central and Southern California. Oxnard and Central Mexico will be top producing regions. The rain has had a slight affect on raspberries but overall we are in a much better situation with them over strawberries. Citrus: This week, all shippers have begun to pack new crop California navel oranges. Rain in some of the growing areas halted harvest for growers in some areas this week (creating a shortage), but most do have inventories under cover and ready for gas rooms. We are starting to get back into a more normal flow of fruit. Sizes are peaking on 113’s/88’s/138’s. Larger sizes of 72’s and 56’s are very limited as fruit has not sized up yet. Volumes will continue to pick up over the coming weeks, if weather cooperates. Organic lemons are coming from Oxnard and Coachella and supplies are good right now. Meyer

lemons are plentiful now so revisit your menus and retail opportunities. Pummelos are selling well with all size ranges (we have 10’s in stock) but 18’s are getting good play. Satsumas, Clementines and now Fairchilds are ready for shipping. Cara Cara oranges will be ready at about the end of November or early December. Blood oranges should start about the middle of December Grapes: California crops are winding down fast. Holiday seedless will run for another there weeks and then we expect Columbine Vineyards to begin packing their second label. Peruvian globes will be starting soon and we will keep you posted on moving into Chilean crops. Melons: The current cantaloupe market is steady. The large size fruit trend will continue for the near future (9’s are dominant, 18’s are very scarce currently, 15’s and 12’s are a little short, overall, too). We are experiencing decent demand for cantaloupes at this time. Offshore melons are arriving in Florida and volumes will continue to increase weekly. Our honeydew market is steady on all sizes (6’s dominant) . Honeydews are now finished in the West Side district. Mexican dews are shipping out of Nogales and domestic dews are being packed in Maricopa AZ. Demand is good on all sizes. The quality and sugar contents from both regions continue to be good and this looks to continue. Offshore dews are set to arrive during the later part of November. Seasonal Items: Mango supplies remain tight and prices are high. Brazil has very light supplies; Ecuador will is is still not going strong. We have a very limited number of Manila mangos on any given day and will stay with them as long as possible. Keep up with cranberry, pomegranate and persimmon orders as we move through holiday demand. There are still a few pumpkins around for those looking to take them into Thanksgiving holiday use. Call to find out what the daily inventory looks like. Tomatoes: The Roma market is higher. Winter crops are still a few weeks off and supplies are very low this week. Shippers are selling out in advance on a daily basis. Rains continue to slow things up in Mexico. Quality is good but we continue to keep an eye for rain effects (soft, bruising and damaged stem ends). Rain out west has finished off the last round tomato crops. Quality is good and we will transition into Plain Jane label from Oceanside Pole. No gap is expected.

VEGETABLES WEATHER ALERT~ The recent cold trough that brought much needed rain to Central California has brought cooler temperatures and strong, gusty winds to Southern California and the Southwestern Desert regions this week. As we transition fully to these desert stands, weather patterns will continue to impact supplies. The generally warm and humid fall weather pattern (which increased growth rates and lowered yields in the Salinas Valley) impacted these Desert area stands as well. The bottom line remains the same; supply shortages and gaps are likely to continue on many items through November at a minimum. Keep a close eye on inventories as quality will be compromised as well. Expect lighter carton weights, quality and shelf life as we continue what will undoubtedly be a very challenging transition to desert area stands. Broccoli, Cauliflower & Celery: Broccoli and cauliflower production remains low due to recent rains in Central California affecting yields and quality from this region. Desert area supplies remain weeks off leaving these older fields the only option at the moment. Mid-range forecasts bring in another rain maker to the Salinas Valley over the weekend further disrupting production and quality next week. Midwest and eastern demand for product is quickly elevating western pricing as shippers have found the juicier markets. Celery demand exceeds supplies and the market continues to gain strength. This will continue all next week also. Escalated pricing is in effect. Large sizing is short. Lettuces: The early iceberg acreage in the new growing regions has been affected by the early heat and rains that hit the region during planting. Iceberg lettuce yields will remain on the low side with smallish head size, irregular solidity and ribby head formation. The hot weather and wind contributed to very low yields due to high core (seeders) in virtually all of the current acreage. Disease pressure is also taking a good chunk of acreage at the moment due to a Fusarium outbreak in some of these early lots. Strong winds look to continue to impact the region increasing wind and fringe burn while impacting texture and shelf life of current supplies. Romaine and leaf lettuce supplies are also seeing reduced yields in the current weather pattern. A generally ribby head formation along with seeders and fringe burn are common in these fields. Carton weights will remain on the light side with mechanical damage on the rise during pack out and transit due to the ribby head formation and weaker texture. Romaine hearts are very limited in these fields as most of the fields are showing an open head formation. Need cooler overnight temperatures to help cupping and bleaching in the romaine stands. Mixed Vegetables: The first of Mexican yellow corn is crossing and available. All squash (Italian, yellow and grey) is available now: All sizes and packs are available. Though slightly higher priced, quality is very good and market stronger.

LASAGNA ROLLS W/ RED PEPPER SAUCE Ingredients: Lasagna: 8 uncooked lasagna noodles 4 teaspoons olive oil 1/2 cup finely chopped onion 1 (8-ounce) package pre-sliced mushrooms 1 (6-ounce) package fresh baby spinach 3 garlic cloves, minced 1/2 cup (2 ounces) shredded mozzarella cheese 1/2 cup part-skim ricotta cheese 1/4 cup minced fresh basil, divided 1/2 teaspoon salt 1/4 teaspoon crushed red pepper Sauce: 1 tablespoon red wine vinegar 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 garlic cloves, minced 1 (14.5-ounce) can diced tomatoes, undrained $ Click to see savings 1 (7-ounce) bottle roasted red bell peppers, undrained 1/8 teaspoon crushed red pepper

Method:

To prepare lasagna, cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water. Heat oil in a large nonstick skillet over medium-high heat. Add onion, mushrooms, spinach, and 3 garlic cloves; sauté 5 minutes or until onion and mushrooms are tender. Remove from heat, and stir in cheeses, 2 tablespoons basil, 1/2 teaspoon salt, and 1/4 teaspoon crushed red pepper. To prepare sauce, place vinegar and remaining ingredients in a blender; process until smooth. Place cooked noodles on flat surface; spread 1/4 cup cheese mixture over each noodle. Roll up noodles, jelly-roll fashion, starting with short side. Place the rolls, seam sides down, in a shallow 2-quart microwave-safe dish. Pour 1/4 cup sauce over each roll, and cover with heavy-duty plastic wrap. Microwave at high 5 minutes or until thoroughly heated. Sprinkle with 2 tablespoons basil.

Recipe courtesy of Paulette Mitchell

Here is your personal update

MARKET REPORT For updated prices and availability contact GENERAL PRODUCE 916.441.6431 E-Mail: [email protected]

Together, as an industry, let's eat by example and lead the drive to increase produce consumption. It's free, it's fun, pledge now!

With your support, soon we’ll all be “Eating by Example!” Keep the conversation going: #EatingByExample Pledge at: http://www.pma.com/content/articles/2015/03/eating-by-example