We Solve Your Produce Needs.
Volume 33, Week 16
Monday, April 20, 2015
CALIFORNIA POSTCARD
Tourists from around the
world
flock
to
California
for
the
spectacular
coastal
beaches,
scenic
mountain ranges, and
e n d ur i ng
s t an ds
of
majestic redwoods.
Hollywood,
San
Francisco
and
Disneyland are must see
attractions for most firsttimers visiting the Golden
State.
Almonds, artichokes,
dates, figs, raisins,
kiwifruit, olives, clingstone
peaches, pistachios, dried
plums,
sweet
rice,
pome granates , ladino
clover seed and walnuts
represent commercially
produced crops grown only in
California.
Agriculture generates roughly
$37.5 billion a year in
California on 60
percent
farms under 50 acres in size.
If the desire is to drink in or savor the best of
California, then a trip to one of the many vineyards,
orchards or family farms is in order.
Ninety percent of California farms are family farms
or farm partnerships.
Agritourism is on the rise in many states as
consumers enjoy learning about food origins,
production and sustainable farm practices.
Many of these encourage on farm experiences from
events like dinner on the farm/in the vineyard to
daytrip adventures such as family friendly venues
with experiences of milking goats, picking fruit,
gathering eggs or harvesting grapes.
California’s moderate, Mediterranean climate allows
for year round production of plenty of fresh
commodities. The ones that are not year-round begin
their spring transition this time of year.
The rich agricultural abundance in California includes
more than 400 commodities. The state produces
nearly half of all domestically grown fruits, nuts
and vegetables. Consumers routinely purchase
several crops produced solely in California.
Food trekking in California is unique and vast.
Farm Stays are well known in Europe and are just
catching on in the United States. California has a
number of participating farms and ranches making
the rural experience available to urbanites looking
to connect with nature and the countryside.
The emphasis on farm to fork in the Sacramento
region highlights farm tours and day trips to suit
interested tourists from all corners of the
culinary postcard. Come feed your food passion.
P.O. Box 308, Sacramento, CA 95812 • Phone 916.441.6431 • Fax 916.441.2483 • www.generalproduce.com
FRUITS
Avocados: California growers are seeing steady
increased volumes weekly. Maturity of fruit is good.
Mexico supplies and crossings are steady. Size still
peaking on 60's; 48's and larger remain tight, but are
showing some improvement.
Berries: Strawberry demand
exceeds supplies. Ouch! We
are in a seasonal supply gap
period after Oxnard ended most
major production for fresh
market last week and the Santa
Maria and Salinas/Watsonville
districts are not putting out
enough volume yet to cover the
loss of the southern region.
Shippers are quoting oversold/sold out each day.
Orders are being pushed into the following date and/or
fill-rated from shippers daily as well. Expect volume
to be limited through Mother's Day pull and lower
volumes than recent years. While the northern district
came on early, cooler temperatures are keeping the
fruit sizing down and volume is stalled rather than
increasing.
Good blueberry supplies and quality in all areas.
Volume is increasing as blueberries transition to
Florida, California and Baja. Good weather in Mexico
has brought an increased supply of blackberries.
Quality is very good with good availability. Good
raspberry quality and availability Mexico with
California starting.
Citrus: The lime market is
continuing to rebound
upwards from last week's
lows. High prices curbed
the demand and caused
the market to break. Buyers stepped in and so far
this week many of the sizes are higher. Supplies
are increasing on smaller sizes and decreasing slightly
on larger sizes this week and for the next few weeks.
The forecast of lower supplies from April through mid
May will more than likely keep the market from tanking
to the bottom although it will be a choppy ride. The
overall quality is good on the new crop that is being
harvested.
There is only a couple more weeks of organic navels
to go and then we will start up with organic
Valencias. Lemons are in high demand with an
almost overnight shift in sizing. We went from having
mostly 115’s and larger and no 165’s smaller to just
the opposite. As the new crop comes on the weather
and drought has slowed size growth and has colored
up fruit on the trees. This results in lots of smaller
sizes. Most of independent growers are gapping so
more pressure on Sunkist to provide lemons for
market demand.
Cuties mandarins are finished. Sunkist will have 15/2
murcotts for another two weeks along with
minneolas. Then make room for stone fruits.
Grapes: The green grape market continues to
strengthen. We are now mostly 100% storage greens
with only fair quality. Prices are high and strong and
will continue to be until we see good volume in the
Mexican and Coachella deals. We anticipate good
volume from the new growing regions the first to
second week of May. The red seedless grape market
has flattened out with ample supplies and decent
quality. We do not see a real change in this market for
another two weeks; if at all, prior to the Mexican/
Californian deal starting.
Melons:
The market on
cantaloupe remains active,
larger sized fruit is in light
supply. Honeydew supplies
remain light. We expect to see
improvement over the next few
weeks. Rains in Mexico have affected watermelon
supplies and size of available melons. Size profiles
are heavy to 60 and 80 count bins. Production is very
light. Most watermelons are coming from Central
America and the Dominican Republic. There are
currently no domestic watermelons due to the recent
weather in Florida.
Seasonal Fruits: Chilean plums are the last offering
on imported stone fruits. New crop California peaches
and nectarines are being harvesting in very light
volumes. Sizing on both is running small. Pricing on
the small volume fill and tray packs is approaching
promotable prices and should continue to improve
over the next few weeks. Quality is being reported as
good. Apricots are running a little behind the
anticipated start dates but we should see some
availability by the last week in April.
Early California cherry varieties have started with
excellent quality and very light volume. All of the early
fruit is going to export and commanding extremely
high prices. We can expect to see better volume
around the first week of May
Tomatoes: Rounds, Romas, cherry and grape
tomatoes have good quality
and volume. Romas are
getting better weekly with
color. Campari tomatoes
are available and a good
tomato addition. .
VEGETABLES
Asparagus: As much as we love to tout
locally grown, the California asparagus
season is rapidly winding down. Twenty
eight pound units will move into eleven –
pounders and then dry up completely. As
the last of the California product is shipped, we will be
forced back into
Mexican grown grass once
available. Peru is short in supply. This was a very
short-lived season this year with low volumes.
Broccoli, Cauliflower & Celery: Broccoli suppliers
are gapping in production. Expect active markets and
light supplies throughout the week. Cauliflower
markets remains strong with production gaps and
demand exceeding supplies. Quality indicates all
regions have good color and sizing. Expect pricing to
be active throughout the week. Celery is stronger with
small (36’s particularly) sizes are commanding higher
prices.
Lettuces: Iceberg is stronger this
week with many shippers. Huron
production is finished. Santa Maria will
have light to moderate production
throughout this week. Romaine
markets are active. Huron is finished. Salinas
continues to have strong quality but availability is only
moderate to light. Green and red leaf pricing is active
as well. Green leaf is actually the most active in the
leaf market. Supplies will be light throughout the week
with all shippers. This includes the highly
problematic leaf fillets. Expect mixed labels as we
cobble together available supplies throughout the
week.
Mixed Vegetables: Availability has improved for
green bell peppers as the harvest gets underway in
the Coachella Valley in California. Prices have eased.
Red and yellow bells are also in better supply. Some
squash (zucchini and yellow) is now coming out of
Southern California but very light volume. Add green
beans, green and yellow romano beans, white and
yellow corn
to the California grown list. Corn in
Gilroy may start by the third week in May.
Napa Cabbage, savoy cabbage and
leeks are all stronger (up a few
bucks).
Late-season
hothouse
cucumber production continues to
wind down with fewer shippers in
Nogales; prices have advanced. Hothouse production from growers in
British Columbia and Ontario are primary sources.
New crop spring production of hard squashes in
Mexico have yet to reach normal volume on butternut
and spaghetti; availability will improve next week.
Acorn is in good supply with reasonable prices.
Banana squash is extremely tight in supply.
Onions & Potatoes: Southern California will start
packing onions next week. Washington demand is
moderate with a firm but steady market on all colors.
They are in the same boat as Idaho and are trying to
finish up before California gets going. Vidalia, Georgia
has started packing yellows and they are peaking
mediums and then jumbos.
Bakersfield continues to pack new crop in all colored
potatoes. They are in smaller lots of golds and
whites so both have better availability of B-size.
Reds are slightly larger and are peaking on A's. The
quality has been good with minimal skinning.
Artichoke Gondolas
Ingredients:
4 large artichokes, fresh
3/4 cup sun-dried tomatoes
1 small eggplant, peeled & diced
2 cups vegetable stock
1/4 cup onion, chopped
1 tablespoon basil, chopped
1 tablespoon oregano, chopped
2 cloves garlic, minced
1/4 teaspoon black pepper
Method:
Prepare the artichokes by washing under running water,
pulling off the tough outer leaves and trimming the stem so
that it can stand upright. Steam until a petal near the center
pulls out easily, depending on the size of the artichoke, this
can take anywhere from 25 to 40 minutes. Remove from
steamer.
Halve artichokes lengthwise, remove and discard the center
petals and the fuzzy centers. Remove outer leaves and reserve. Trim out the hearts and chop finely. Set aside.
Pour boiling water over the sun-dried tomatoes and let stand
for 10 minutes before draining. Set aside.
Meanwhile, simmer the eggplant in the stock for 10 minutes,
drain. Blend the eggplant, tomatoes & rest of the ingredients
in a processor until smooth. Stir in the artichoke hearts.
Arrange artichoke leaves on a serving platter. Spoon one
teaspoon of the dip onto the wide end of each leaf . Serve!
Recipe from California Artichoke Advisory
Here is your personal update
MARKET REPORT
For updated prices and availability contact
GENERAL PRODUCE
916.441.6431
E-Mail: [email protected]