OVERVIEW
Weekly Market Update | 19 July 2024
Growers in the U S are facing challenges from heat waves, strong winds, and thunderstorms While record high temperatures are not expected in the East, potential record high minimums in the Mid-Atlantic and Northeast could impact yields and quality during harvests These conditions pose significant difficulties for maintaining optimal growing environments and ensuring the quality of the produce
Red grapes are in season, offering a sweet and juicy flavor ect for snacking and salads Green grapes are also at their k, crisp and slightly tart, ideal for cheese platters and serts Stone fruits, including peaches, nectarines, plums, apricots, are ripe and delicious, great for baking or enjoying h
Mexican asparagus has improved due to better weather, and Peruvian volume is increasing Jumbo sizing remains limited, but the market is stabilizing
Ripening times for the Normal crop are short until the next crop is ready Flora Loca has started in light quantities, with lower maturity levels California production continues through August
High temperatures in California are causing roduction delays, leading to elevated prices in New Mexico due to shortages
With Norkotahs ending and Burbanks now the primary variety, stocks of 40-70 CT are limited, but there are abundant supplies of 80-120 CT and 6 oz #2s
Extreme heat in Central Mexico and California has slowed plant recovery, and recent rain in Mexico is causing quality issues and reducing volume, leading to demand exceeding supply
FLORIDA
CALIFORNIA
As we move toward the weekend, a cold front will push southeast and stall over higher terrain west of the area Under weaker synoptic flow, some air mass thunderstorms and sea breeze showers/thunderstorms will remain possible into the weekend ahead of the front. Most showers will produce rainfall totals between 0.02" and 0.20", but thunderstorms may yield higher totals
Inland temperatures will rise back to heat wave levels through the weekend However, coast and coastal valley field temperatures will remain near to slightly above average due to the lack of offshore flow. Daytime highs near the coast will range from the upper 50s to low 70s, low 80s to low 90s in the coastal valleys, and upper 80s to 108 south of Soledad
MEXICO
Over the next five days, shower activity will be isolated to scattered Most showers will produce rainfall totals between 0 05" and 0 30", but some thunderstorms may bring higher amounts By the end of the week, temperatures will be near to a couple of degrees below average During the weekend, maximum temperatures will be in the low 70s to low 80s, with morning temperatures in the upper 50s to mid-60s.
ARIZONA
Today and Thursday, temperatures will remain in the 105-110 range in Yuma, and 110-115 in southeast California Over the weekend, some warming is likely along with a surge of monsoon moisture, bringing chances for isolated showers over Yuma and central Arizona by Friday Toward the weekend, light to moderate southerly winds with gusts up to 20 mph will gradually weaken.
Weather continues to challenge growers across the U S with heat waves, strong winds, and thunderstorms The heat persists across the East, and while record-high temperatures are not forecasted, numerous record-high minimum (overnight) temperatures are likely throughout the Mid-Atlantic and Northeast. Many of these regions produce regional supplies during the summer months, reducing the demand for products from California Yields and quality are likely to be impacted as harvests get underway
The persistent high-pressure ridge out west looks to retrograde back to the west late this week, once again bringing very warm temperatures to the region. Excessive Heat Warnings, Watches, and Advisories remain in effect across portions of California, Oregon, Idaho, and Arizona. Temperatures anywhere from 10-20 degrees above average, along with warm overnight temperatures, are expected late this week into next week The timing and duration of these warm temperatures continue to be problematic for growers Very warm temperatures are usually not seen until later in the summer, and the early seed varieties are not well adapted to the heat
In the coastal valleys of Salinas and Santa Maria, iceberg lettuce stands are showing some irregular densities along with increased fringe and tip burn, but with improved texture Leaf lettuce and romaine fields are experiencing fringe burn, along with some seeder and internal burn These supplies will continue to show some premature pinking along the ribs that are not seen during harvest and tends to appear during transit and storage Insect populations continue to rise in the warm temperatures, with aphids, flies, and other pests reported. The tender leaf, spinach, spring mix, parsley, and cilantro crops are especially susceptible to warm temperatures, experiencing bolting/seeders, yellowing, discoloration, wilting, and a generally thin/weaker texture It is very important to maintain the cold chain at every step and keep inventories in check, as the quality and shelf life of most crops, especially processed items, will be challenged as the heat continues Freight rates have eased this week from California following the holiday, as expected It's a great time to reach out and see what Pro*Fresh can do for your FTL and LTL requests
APPLES
CLICK ON COMMODITY NAME FOR DETAILED MARKET INFORMATION LETTUCE TENDER
ASPARAGUS
AVOCADOS
BANANAS
BELL PEPPERS
BERRIES (BLACK)
BERRIES (BLUE)
BERRIES (RAS)
BERRIES (STRAW)
BROCCOLI
BRUSSEL SPROUTS
CARROTS
CAULIFLOWER
CELERY
CITUS (GRAPEFRUIT)
CITRUS (LEMON)
CITRUS (LIME)
CITRUS (ORANGE)
CITRUS (TANGERINE)
CUCUMBER
EGGPLANT
GARLIC
GRAPES (GREEN)
GRAPES (RED)
GREEN ONION
KALE
LETTUCE ICEBERG
LEAF LETTUCE
MELON (CANTA)
MELON (HONEY)
MELON (WATER)
PEARS
PINEAPPLE
POTATOES SQUASH
STONE FRUIT
TOMATOES
New crop Washington apples are just around the corner as we enter the third week of July Gala and Honey Crisp apples will begin in the second week of August, while other varieties will start in September The apple market should remain steady, with Reds, Granny Smiths, and Fujis in good supply Prices for Honey Crisp and Pink Lady apples will rise in July, and most shippers will finish their golds soon
The volume of premium bananas remains stable this week, but #2 fruit volume continues to decrease, making programs difficult to fulfill Ripening times are expected to stay consistent with previous patterns
ASPARAGUS
Mexican asparagus has improved this week due to better weather Peruvian volume is increasing and will continue improving over the next two weeks Jumbo sizing remains limited The market on both coasts is expected to gradually stabilize
Ripening times for the current Normal crop will remain short until the next crop is ready Flora Loca has begun in light quantities with lower maturity levels California production continues through August Colombian fruit is arriving on the East Coast but will gradually decrease Peru will supply fruit through late August
The market remains steady at elevated levels Volume in the East is low, with North Carolina finishing and Michigan yet to start California faces strong demand, but extreme heat limits the harvest Canadian colored bell production is light due to quality issues, and California's supply can't meet demand Expect active markets for colored peppers in the coming weeks
Extreme heat in Central Mexico and California has slowed plant recovery Recent rain in Mexico is causing further quality issues and reducing overall volume Consequently, demand is currently exceeding supply
BELL PEPPERS
BLUEBERRIES
RASPBERRIES
BROCCOLI
Broccoli supplies and quality are gradually improving in Salinas, Santa Maria, and Mexico The market is expected to continue easing as we head into the weekend
BRUSSEL SPROUTS
Similar to blackberries, plants in Mexico and California struggled with excessive heat in late June Recent rain in Mexico has further affected quality and availability Markets are expected to remain elevated through next week
STRAWBERRIES
Strong volume continues from the Salinas and Watsonville areas, although demand remains light As plants move past peak production, volume from these regions is expected to taper off
The short supply of Brussels sprouts persists due to warm weather in Mexico, causing discoloration and more pests The market is expected to remain steady next week
CARROTS
Bakersfield is the primary growing region this week, followed by Cuyama/Santa Maria, continuing through October The upcoming season looks promising with ample acreage and good supplies
CAULIFLOWER
Steady supplies are expected throughout the week, though demand is low All sizes are available, and suppliers are flexible with volume orders, so promote as much as possible Trucks can load both north and south Overall, product quality remains above average from most shippers
Fruit is peaking at 115 ct and larger sizes, while 165 ct and smaller sizes will remain tight until District 3 begins in mid to late September Markets for 140 ct and smaller will stay strong District 1 (San Joaquin Valley) has finished, leaving District 2 (Oxnard/Ventura County) as the main growing region, currently peaking on larger fruit Offshore supply on the West Coast has started lightly, providing some relief to domestic lemon availability
The market remains steady Recent intermittent rain is expected to improve sizing in the coming weeks, though overall supplies are anticipated to decline in August Quality is acceptable, but the size distribution will shift toward larger sizes
Valencias are performing strongly in a steady market Demand is picking up slightly with some school business returning, but harvest levels remain low as growers aim to extend the short Valencia season Fruit is peaking at 72 ct and larger, while 88, 113, and 138 ct sizes will be tight once schools resume Valencias are available in the Central Valley and Riverside, with Brix levels around 12 Offshore Chilean fruit is also starting to arrive on the West Coast this week
Garlic production in Mexico remains limited, though quality is fair The market is expected to stay steady over the next few weeks, with domestic supplies anticipated to arrive around late July or early August
Supply is adequate with good volume and quality from Baja However, Central Mexico's volume crossing through McAllen is light due to recent weather Eastern supply is transitioning to northern areas
GREEN GRAPES
Mexican grapes are nearly finished for the season due to extreme heat, but a few lots of Mexican red globes are still available Domestic grape volume will increase significantly this week as the San Joaquin Valley ramps up production High field temperatures are limiting picking hours, but the crop quality and volume are excellent Barring any unseasonal rainstorms, we expect a steady supply of California grapes until late November or early December
Volume and quality from the San Joaquin Valley are good There is still some availability in the Carolinas, but local deals are expected to begin in the coming weeks
RED GRAPES
Mexican grapes are nearly finished for the season due to extreme heat, though some Mexican red globes are still available Domestic grape volume will increase significantly this week as the San Joaquin Valley ramps up production High field temperatures are limiting picking hours, but the crop quality and volume are excellent Barring unseasonal rainstorms, a steady supply of California grapes is expected until late November or early December
Green onions are abundant this week and show improved quality, with expectations for a continued strong supply into next week
Kale supplies are expected to be abundant and of high quality this week, providing an excellent opportunity for promotion
Tender leaf items such as spinach, spring mix, parsley, and cilantro have been significantly affected by recent high temperatures Over the next week, expect yellowing, wilting, and generally softer textures Supplies are anticipated to tighten as we head into the weekend
Overall, the market is steady, though there is a slight pricing gap within the industry Some suppliers are harvesting jumbo-sized lettuce due to warm temperatures in the growing regions Reduced demand from schools being out has led to an inventory backup among shippers There are no value-added lettuce items experiencing escalation Reports indicate discoloration of outer leaves, misshapen heads, and heavy weights
The cantaloupe market is steady, with excellent quality from the new crop in Central California The recent heat wave has caused the new crop to peak on Jumbo 9s and 9s, with smaller fruit commanding a premium Brix levels are in the 14-17 range Retailers are planning promotions for all melons at the end of July and beginning of August Specialty melons are currently available in the desert
The honeydew market remains tight during the transition from the desert to the Central Valley Westside growers are building inventory, but market conditions are expected to persist as crossings from Mexico are lower, creating a gap for smaller fruit Peak availability is in Honeydew 5s and Jumbo 5s, while Honeydew 8s are commanding a premium Tight conditions are likely to continue as growers shift operations to Central California
Watermelon season is now in full swing in California, Alabama, Georgia, and Florida as the Arizona season concludes There is a notable surge in demand post-holiday, with retailers actively promoting these fruits as essential summer staples This increase in availability and promotion is driving significant consumer interest and sales
High temperatures in California are causing production delays, leading to elevated prices in New Mexico due to shortages
New crop California pears are starting this week, though the crop is down 20% from last year, supported by high cannery prices Expect California prices to start high and remain elevated Washington's crop is also projected to be down in volume, with the Wenatchee area particularly affected by frost during bloom, causing some shippers to doubt their crop's viability The Yakima and Hood River regions are also affected
Supply is insufficient to meet demand, with contracted business prioritized Costa Rican pineapples are facing reduced crossings due to low rainfall, with the new Costco crop expected in week 32 Mexican pineapples are affected by heavy rains, resulting in internal issues and lower Brix levels that do not meet US standards
With Norkotahs finishing up and Burbanks becoming the primary variety, stocks of 40-70 CT are quite limited However, there are abundant supplies of 80-120 CT and 6 oz #2s available
Markets remain elevated, with romas being the most limited The East Coast has not fully transitioned to Tennessee, resulting in light volume In the West, southern Baja districts are finishing up, and northern areas are also light due to weather Hot temperatures in the San Joaquin Valley have caused heat-related quality issues, and lighter supplies are expected in August due to bloom drop from the extreme heat Markets are expected to remain active throughout the summer
There are good supplies coming from several production are East Out West, Baja, Santa Maria, and the Northwest are offerin Overall quality is good, and strong supplies are expected to co the next several weeks
Peaches, plums, and nectarines in the Central Valley are see price increases due to a heat wave limiting crew working hours supply and quality remain good Pluots have started arriving fro Central Valley shippers and will continue through August Th season in California has ended, while Washington's season h albeit lightly The Chilean kiwi market remains steady
herbs
Welcome to the Herbs Guide, a comprehensive resource featuring detailed descriptions of a variety of herbs. Discover the unique flavors, aromas, and culinary uses of each herb to enhance your dishes and elevate your culinary creations. Explore this guide to find inspiration and refine your herb usage in cooking.
BASIL
Basil has a sweet, peppery taste with hints of anise and mint, adding a fresh and aromatic flavor to dishes Its fragrance is strong and sweet with a slightly spicy undertone The leaves are tender crushed This herb is a ian and Thai cooking, ups
OPAL BASIL
e with hints of clove and than sweet basil Its ng the typical basil scent ves add a striking color and slightly peppery flavor to dishes It's perfect for salads, sual appeal and a unique
THAI BASIL
Thai basil is a fragrant herb used in Southeast Asian cuisine, known for its anise and licorice-like flavor Unlike sweet basil, it has a slightly spicy taste and a sturdier texture, ideal for cooking Its vibrant green leaves and purple stems add flavor and color to dishes Thai basil is perfect for curries, stir-fries, soups, and garnishes, enhancing both aroma and taste Freshly harvested in Florida, it brings authentic flavors to your culinary creations
BAY LEAVES
Bay leaves have a subtle, herbal flavor with notes of pine, mint, and a slight bitterness Their fragrance is aromatic and slightly floral, with hints of eucalyptus and clove When dried, they release a stronger aroma and flavor, enhancing soups, stews, and sauces The leaves themselves are tough and not meant to be eaten whole Bay leaves add depth and complexity to a variety of dishes
FRESH CALLALO
Fresh callaloo, also known as amaranth greens, has a mild, earthy taste with a hint of spinach-like flavor Its fragrance is subtle and vegetal, enhancing dishes with a fresh aroma The leaves are tender and cook quickly, offering a texture that is smooth and slightly chewy when prepared Callaloo is versatile, commonly used in soups, stews, and stir-fries, adding both flavor and nutrition to dishes
Chervil has a delicate, subtle flavor reminiscent of anise or licorice, with hints of parsley and a mild peppery undertone Its fragrance is fresh and herbaceous, adding a light, aromatic touch to dishes The leaves are finely divided and feathery, offering a tender texture that enhances salads, soups, and sauces Chervil is prized for its ability to impart a nuanced herb flavor without overpowering other ingredients
CULANTRO
Culantro has a robust flavor, reminiscent of a mix between cilantro and parsley but stronger and more pungent Its fragrance is intense, with hints of citrus and a slightly peppery undertone The leaves are long and serrated, dark green in color, and add a bold, aromatic punch to Caribbean, Latin American, and Asian cuisines
CHIVES
Chives have a delicate onion-like flavor and a fresh, mild aroma They are perfect for garnishing soups, salads, potatoes, and egg dishes Chives can enhance the taste of creamy sauces and dressings They are best used fresh to preserve their delicate flavor Chives add a subtle, tangy flavor to various dishes
CHERVIL
CILANTRO
Cilantro has a bright, citrusy flavor with a fresh, aromatic fragrance It is widely used in Mexican, Indian, and Southeast Asian cuisines Cilantro adds freshness to salsas, curries, and salads It is often used as a garnish to enhance flavors Both leaves and stems are edible and used in cooking
DILL
Dill has a distinct, slightly sweet flavor with a fresh, tangy aroma It is commonly used in pickling, salads, soups, and fish dishes Dill pairs well with creamy sauces and dressings Fresh dill fronds and seeds are used in culinary applications Dill adds a unique flavor to various dishes
LEMONGRASS
Lemongrass has a bright, lemony flavor with hints of ginger and mint Its fragrance is strong, citrusy, and slightly floral It is a staple in Thai and Vietnamese cuisines Lemongrass is used in soups, curries, and teas Fresh lemongrass stalks are minced or bruised to release their flavors
Marjoram offers a sweet, floral flavor with a warm, fragrant aroma It is used to season meats, vegetables, soups, and stews Marjoram is common in Mediterranean cuisine Fresh marjoram leaves are preferred for their delicate flavor Both fresh and dried marjoram are used in cooking
MINT
Mint has a cool, refreshing taste with a sweet, slightly peppery undertone Its aroma is strong and fresh Mint is used in beverages, desserts, salads, and sauces It pairs well with lamb, peas, and potatoes Both fresh and dried mint leaves are used in culinary preparations
OREGANO
Oregano has a robust, slightly bitter flavor with a strong, aromatic fragrance It is a staple in Italian and Greek cooking Oregano is used in tomato-based dishes, pizzas, and grilled meats It adds depth to vegetables and stews Both fresh and dried oregano are
ITALIAN PARSLEY
Italian parsley has a fresh, slightly peppery flavor with a clean, herbaceous aroma It is used as a garnish and flavor enhancer in soups, salads, and pasta dishes Italian parsley is key in gremolata and chimichurri Both leaves and stems are used in cooking Fresh parsley adds brightness to dishes
CURLY PARSLEY
Curly parsley has a mild, slightly peppery taste and a clean, fresh aroma It is often used as a garnish, adding a decorative touch to dishes Curly parsley is used in soups, stews, and salads It can also be used in tabbouleh Fresh curly parsley is preferred for its delicate flavor
MARJORAM
SAGE
Sage has a warm, slightly peppery taste with hints of mint and eucalyptus Its aroma is strong and earthy Sage is used in stuffing, sausages, and poultry dishes It pairs well with butter and cream Both fresh and dried sage are used, with fresh sage offering a more intense flavor
TARRAGON
Tarragon has a slightly sweet flavor with hints of anise and licorice Its aroma is fresh and aromatic It is key in French cuisine, used in béarnaise sauce and chicken dishes Tarragon pairs well with eggs, fish, and poultry Fresh tarragon leaves are preferred for their delicate flavor
THYME
Thyme has a subtle, earthy flavor with hints of mint and lemon Its aroma is warm, woody, and slightly floral Thyme is used in soups, stews, marinades, and roasted meats It is key in bouquet garni and herbes de Provence Both fresh and dried thyme are used in culinary applications
ROSEMARY
Rosemary has a strong, pine-like flavor with hints of lemon and wood Its aroma is robust, woody, and slightly camphorous Rosemary is used in Mediterranean cuisine with roasted meats, potatoes, and vegetables It flavors bread, marinades, and sauces Both fresh and dried rosemary are used
Microgreens
on of Microgreens year-round, many of which are available crogreens add a layer of distinct flavors and beauty that can epth of flavor to any dish. We invite you to experiment with these items on your menu today!
SIZES AVAILABLE 4OZ AND 8OZ
edible flowers
Micro Flowers™ may be tiny but they are extremely colorful These small flowers are versatile standalone products in terms of their Flavor, aroma, and visual appeal. They are perfect for fine pastries and other delicate dessert presentations, can be scattered over just about any menu item and are particularly popular with mixologists.
PACK SIZES AVAILABLE: 50 CT EXCEPT WHERE STATED
CHEF specialties
Welcome to the Chef Specialties Guide, a curated collection of premium produce and ingredients designed to elevate your culinary creations This guide provides concise, flavor-focused descriptions of each specialty item, offering chefs a valuable resource for enhancing their dishes with unique and high-quality ingredients Explore the diverse flavors and textures of these exceptional products to inspire and refine your culinary artistry
BABY ARTICHOKE
Baby artichokes have a delicate, slightly nutty flavor and a tender texture Their fragrance is mild and slightly sweet They are often used in salads, pastas, and as a garnish for various dishes Baby artichokes can be steamed, grilled, or sautéed, making them versatile in culinary applications They are appreciated for their tender leaves and heart, which do not require as much preparation as larger artichokes
Firecot apricots are known for their vibrant orange color and sweet-tart flavor They have a fragrant aroma that is both fruity and floral These apricots are perfect for snacking, baking, or adding to salads and desserts They can also be used in jams and preserves, providing a rich and flavorful addition The tray pack format ensures they are ripe and ready to eat, making them convenient for culinary use
BANANA LEAVES
Frozen banana leaves are typically used for their aromatic properties and ability to impart a subtle, sweet flavor to food They have a mild, fresh fragrance reminiscent of tropical fruits These leaves are often used to wrap and steam fish, rice, or meat, infusing the dish with a distinctive taste Banana leaves are also popular in Asian and Latin American cuisines They add a decorative and functional element to culinary presentations
Haricot vert beans, also known as French green beans, have a crisp texture and a delicate, slightly sweet flavor They possess a fresh, green aroma that is light and pleasant These beans are often used in salads, sautéed as a side dish, or incorporated into casseroles and stir-fries Clipping the ends makes them ready for immediate cooking, saving preparation time They are prized for their tender yet crunchy texture
BABY CANDY STRIPE BEETS
Baby candy stripe beets, or Chioggia beets, are known for their striking pink and white rings inside They have a sweet, earthy flavor and a mild aroma These beets are often roasted, steamed, or used raw in salads to showcase their beautiful color They can also be pickled or pureed into soups and sauces Their visually appealing appearance makes them a favorite in gourmet dishes
BABY GOLD BEETS
Baby gold beets have a sweet, slightly earthy flavor and a vibrant golden color Their aroma is mild and earthy, similar to red beets but less intense They are often roasted, steamed, or used raw in salads Gold beets can also be pickled or pureed into soups and sauces Their bright color adds a visual appeal to any dish
BABY RED BEETS
Baby red beets have a sweet, earthy flavor and a deep red color
Their aroma is rich and earthy They are commonly roasted, steamed, or used raw in salads and slaws Red beets can also be pickled, adding a tangy flavor to their sweetness They are rich in nutrients and add a vibrant color to culinary presentations
GOOSE BERRIES
Gooseberries have a tart, slightly sweet flavor and a firm texture Their aroma is fruity and slightly tangy They are often used in jams, pies, and desserts, as well as savory dishes like sauces and chutneys Gooseberries can also be eaten fresh or dried They add a unique, tart flavor to various recipes
HARICOT VERT BEANS
BABY SHANGHAI BOK CHOY
Baby Shanghai bok choy has a mild, slightly sweet flavor and a tender, crisp texture Its aroma is fresh and slightly cabbage-like It is often used in stir-fries, soups, and steamed dishes Baby bok choy can be sautéed or used raw in salads for added crunch It is a staple in Asian cuisine, valued for its delicate flavor and versatility
BROCCOLINI
Broccolini has a mild, slightly sweet flavor with a hint of pepperiness Its aroma is fresh and green, similar to broccoli but milder It is often steamed, sautéed, or roasted and used as a side dish or in salads Broccolini's tender stems and florets make it versatile in various li li ti It i well with garlic, lemon, and soy sauc
BRUSSEL SPROUT HALVES
Brussels sprout halves have a slightly bitter, nutty flavor that becomes sweet and caramelized when roasted Their aroma is earthy and cabbage-like They are often roasted, sautéed, or steamed and served as a side dish Brussels sprouts can also be shredded and used in salads or slaws They are rich in nutrients and add a robust flavor to d
Fresh cacao has a complex flavor profile that includes fruity, nutty, and slightly bitter notes Its aroma is rich and chocolatey with hints of fruitiness It is often used to make chocolate, desserts, and beverages Fresh cacao beans can be eaten raw or roasted and ground into cocoa powder They add an intense chocolate flavor to culinary creations
BUNCHED BABY RAINBOW CARROTS
Baby rainbow carrots have a sweet, crisp flavor and come in a variety of colors, including orange, purple, yellow, and red Their aroma is fresh and carroty They are often used in salads, roasted, or steamed as a side dish Rainbow carrots add a colorful and nutritious element to dishes They can also be used in soups and stews for added flavor and texture
BA TOP)
Baby ra crisp flavor and com rroty They are oft side dish
Clipping use, saving preparation time They add a colorful and nutritious element to dishes
BAB TOP)
Baby orang crisp flavor and a bright orange color Their aroma is fresh and carroty They are often used in salads, roasted, or steamed as a side dish
Clipping the tops makes them ready for immediate use, saving preparation time They are rich in nutrients and add a vibrant color to dishes
CAULIFLOWER (FLORENTINO)
Florentino cauliflower has a mild, slightly nutty flavor and a tender texture Its aroma is fresh and cabbage-like It is often roasted, steamed, or used in soups and casseroles Florentino cauliflower can also be mashed or pureed for a creamy side dish It adds a nutritious and flavorful element to various recipes
CAULIFLOWER (ORANGE)
Orange cauliflower has a mild, slightly sweet flavor and a bright orange color Its aroma is fresh and cabbage-like It is often roasted, steamed, or used in soups and casseroles Orange cauliflower can also be mashed or pureed for a creamy side dish Its vibrant color adds a visual appeal to dishes
CAULIFLOWER (PURPLE)
Purple cauliflower has a mild, slightly sweet flavor and a vibrant purple color Its aroma is fresh and cabbage-like It is often roasted, steamed, or used in soups and casseroles Purple cauliflower can also be mashed or pureed for a creamy side dish Its bright color adds a visual appeal to dishes
CAULI OLOR)
Tri-color cauliflower includes white, orange, and purple varieties, each with a mild, slightly sweet flavor Their aroma is fresh and cabbage-like They are often roasted, steamed, or used in soups and casseroles Tri-color cauliflower can also be mashed or pureed for a creamy side dish The mix of colors adds a visual appeal to dishes
CHARD (RAINBOW)
Rainbow chard has a slightly earthy, mildly sweet flavor and vibrant, colorful stems Its aroma is fresh and slightly beet-like It is often sautéed, steamed, or used in soups and stews Rainbow chard can also be used raw in salads for added color and texture Its bright stems and leaves add a visual appeal to dishes
CHARD (RED)
Red chard has a slightly earthy, mildly sweet flavor and vibrant red stems Its aroma is fresh and slightly beet-like It is often sautéed, steamed, or used in soups and stews Red chard can also be used raw in salads for add d l d t t It b i ht red stems and dark green leaves ad
Baby corn has a m a tender, crisp texture Its aroma is fresh and slightly corn-like It is often used in stir-fries, salads, and as a garnish for various dishes Baby corn can also be steamed, grilled, or pickled Its small size and tender texture make it a versatile ingredient in culinary applications
CHOCLO CORN
Choclo corn pieces have a sweet, starchy flavor and a tender texture Their aroma is fresh and slightly corn-like They are often used in soups, stews, and salads Choclo corn can also be added to casseroles and baked dishes Freezing preserves their sweet flavor and tender texture
DRAGONFRUIT
Dragonfruit has a mild, slightly sweet flavor with a texture similar to kiwi Its aroma is fresh and subtle It is often used in fruit salads, smoothies, and desserts Dragonfruit can also be eaten fresh or used as a garnish ppearance make it a popular choice in
DR W)
Yellow dragonfruit has a slightly sweeter flavor compared to the red variety, with a texture similar to kiwi Its aroma is fresh and subtle It is often used in fruit salads, smoothies, and desserts Yellow dragonfruit can also be eaten fresh or used as a garnish Its bright yellow skin and unique appearance make it a popular choice in culinary presentations
ENDIVE BELGIAN (RED)
Red Belgian endive has a slightly bitter, crisp flavor with a hint of sweetness Its aroma is fresh and slightly nutty It is often used in salads, appetizers, and as a garnish Red Belgian endive can also be braised or grilled Its vibrant red color adds a visual appeal to dishes
ENDIVE BELGIAN (WHITE)
White Belgian endive has a slightly bitter, crisp flavor with a hint of sweetness Its aroma is fresh and slightly nutty It is often used in salads, appetizers, and as a garnish White Belgian endive can also be braised or grilled Its pale color and crisp texture make it a versatile ingredient in culinary applications
#1
Fresh Mission figs with a soft, chewy texture Their aroma is fruity and slightly honeyed They are often used in desserts, salads, and cheese platters Fresh figs can also be roasted, grilled, or made into jams and preserves Their rich flavor and texture make them a favorite in both sweet and savory dishes
FUYU PERSIMMONS
Fuyu persimmons have a sweet, honey-like flavor and a crisp texture Their aroma is fruity and slightly floral They are often eaten fresh, sliced into salads, or used in desserts Fuyu persimmons can also be baked, dried, or made into jams and preserves Their sweet flavor and vibrant color make them a popular choice in culinary applications
GARLIC (BLACK)
Black garlic has a sweet, molasses-like flavor with a rich, umami taste Its aroma is deep and slightly caramel-like It is often used in sauces, marinades, and dressings Black garlic can also be used to enhance the flavor of meats, vegetables, and soups Its unique flavor profile adds depth and complexity to dishes
RED GUAVA
Red guava has a sweet, tropical flavor with a slightly tart undertone and a soft, grainy texture Its aroma is strong and fruity, often filling the room with a sweet, tropical scent It is often eaten fresh, used in smoothies, desserts, and jams Red guava can also be made into sauces or added to savory dishes for a unique flavor twist Its vibrant color and rich taste make it a versatile ingredient in culinary creations
THAI GUAVA
Thai guava has a mildly sweet flavor with a crisp, crunchy texture, similar to an apple Its aroma is fresh and slightly floral It is often eaten fresh, with or without a dip of salt and chili Thai guava can also be used in salads, smoothies, and desserts Its firm texture and mild flavor make it a refreshing and versatile fruit
MEYER LEMON FANCY
Meyer lemons have a sweeter, less acidic flavor compared to regular lemons, with a hint of mandarin orange Their aroma is fresh, floral, and slightly sweet They are often used in desserts, beverages, marinades, and dressings Meyer lemons can also be used in savory dishes to add a subtle citrus note Their thin, fragrant skin is oft d f d hing
FRISEE LETTUCE
Frisee lettuce has a slightly bitter, crisp flavor with a tender texture Its aroma is fresh and slightly peppery It is often used in salads, providing a contrast to sweeter greens Frisee can also be used as a garnish or in sandwiches Its curly, frilly leaves add texture and visual interest to dishes
FRISEE BLONDE LETTUCE
Blonde frisee lettuce has a mild, slightly bitter flavor and a crisp, tender texture Its aroma is fresh and slightly peppery It is often used in salads, providing a contrast to sweeter greens Blonde frisee can also be used as a garnish or in sandwiches Its light, curly leaves add texture and visual interest to dishes
Little Gem lettuce has a sweet, crisp flavor and a tender texture, similar to a cross between romaine and butter lettuce Its aroma is fresh and slightly sweet It is often used in salads, as a base for appetizers, or in sandwiches Little Gem can also be grilled or sautéed Its small, compact heads make it a versatile and attractive addition to culinary presentations
KALE FLO D SAVOY)
Flowering kale, also known as Salad Savoy, has a mild, slightly peppery flavor and a crisp texture Its aroma is fresh and slightly earthy It is often used in salads, as a garnish, or in decorative vegetable platters Flowering kale can also be sautéed or steamed as a side dish Its vibrant, frilly leaves add visual appeal to culinary presentations
LOLLO ROSSA LETTUCE
Lollo Rossa lettuce has a mild, slightly nutty flavor and a crisp, tender texture Its aroma is fresh and slightly sweet It is often used in salads, providing a contrast to other greens Lollo Rossa can also be used as a garnish or in sandwiches Its frilly, red-tinged leaves add color and texture to dishes
LITTLE GEM LETTUCE
Mizuna lettuce has a mild, slightly peppery flavor and a tender texture Its aroma is fresh and slightly mustard-like It is often used in salads, stir-fries, and soups Mizuna can also be used as a garnish or in sandwiches Its delicate, feathery leaves add texture and visual interest to dishes
MUSHROOM WHITE BEECH
White beech mushrooms have a mild, slightly sweet flavor and a firm texture Their aroma is fresh and slightly nutty They are often used in stir-fries, soups, and salads White beech mushrooms can also be sautéed or grilled Their delicate flavor and firm texture make them a versatile ingredient in culinary applications
MUSHROOM WHITE BEECH ALBA
MALANG E TARO)
Malanga coco, also known as large taro, has a starchy, slightly nutty flavor and a dense texture Its aroma is mild and earthy It is often used in soups, stews, and purees Malanga can also be boiled, roasted, or fried It is a staple in Caribbean and Latin American cuisines, valued for its versatility and nutritional benefits
Ataulfo mangoes have a rich, sweet flavor with a creamy, buttery texture Their aroma is fragrant and tropical They are often eaten fresh, used in smoothies, salads, and desserts Ataulfo mangoes can also be used in salsas or as a topping for savory dishes Their small pit and smoot m a favorite for culinary use
White alba beech mushrooms have a mild, slightly sweet flavor and a firm texture Their aroma is fresh and slightly nutty They are often used in stir-fries, soups, and salads White alba beech mushrooms can also be sautéed ill d Th i d li t fl or and firm texture make them a versa cations
MUSH EECH
Brown beech mushrooms have a rich, earthy flavor and a firm texture Their aroma is deep and nutty They are often used in stirfries, soups, and salads Brown beech mushrooms can also be sautéed or grilled Their robust flavor and firm texture make them a versatile ingredient in culinary applications
MUSHROOM ENOKI
MEL T
Pepino melons have r with a hint of cantaloupe and a juicy texture Their aroma is fresh and slightly fruity They are often eaten fresh, used in salads, or as a garnish for various dishes Pepino melons can also be used in smoothies or desserts Their unique flavor and texture make them a refreshing addition to culinary creations
Enoki mushrooms have a delicate, slightly fruity flavor and a crisp texture Their aroma is mild and slightly earthy They are often used in soups, salads, and stir-fries Enoki mushrooms can also be used as a garnish for various dishes Their long thin stems and small caps add a unique texture an culinary presentat
MUSHROOM ASIAN BISTRO MIX
The Asian bistro mushroom mix includes Shiitake, Royal trumpet, and Pearl oyster mushrooms Their collective aroma is deep, earthy, and slightly nutty Often used in stir-fries, soups, and Asian-inspired dishes, this mix can also be sautéed or grilled as a side dish Their diverse flavors and textures add depth to various culinary applications
The exotic chef blend includes four varieties of mushrooms, which may vary depending on the harvest Their collective aroma is deep, earthy, and slightly nutty These mushrooms are often used in gourmet dishes, sautéed, grilled, or added to soups and stews The blend can enhance the flavor of sauces and gravies Their diverse flavors and textures add depth and complexity to culinary creations MUS
MIZUNA LETTUCE
MUSHROOM EXOTI
AST MIX
The exotic oven roast mix includes Lion’s Mane, Royal Trumpet, and Maitake mushrooms with unique flavors and textures, perfect for roasting Their collective aroma is deep, earthy, and slightly nutty They are often roasted and used as a side dish, in salads, or as a topping The mix can also be sautéed or grilled These mushrooms add robust flavors and depth to various culinary creations
MUSHROOM GOLDEN OYSTER
Golden oyster mushrooms have a mild, slightly nutty flavor and a delicate, velvety texture Their aroma is fresh and slightly woody They are often used in stir-fries, soups, and sautéed dishes Golden oyster mushrooms can also be grilled or roasted Their bright yellow color and delicate texture ma ppealing and versatile ingredient
MUSHROOM GO
E MIX
The gourmet sauté mix includes Royal Trumpet, Maitake, and Golden Oyster mushrooms Their deep, earthy, and slightly nutty aroma enhances gourmet dishes These mushrooms are ideal for sautéing, grilling, or adding to soups and stews The mix also enhances the flavor of sauces and gravies Their diverse flavors and textures add depth a tions
MUSHROOM KING OYSTER SLICED
Sliced king oyster mushrooms have a rich, umami flavor and a firm, meaty texture Their aroma is deep and slightly nutty They are often used in stir-fries, grilled, or sautéed as a meat substitute Sliced king oyster mushrooms can also be added to soups and stews Their robust flavor and texture make them a versatile ingredient in vegetarian
MUSHROOM T ORGANIC
King trumpet mushrooms have a rich, umami flavor and a firm, meaty texture Their aroma is deep and slightly nutty They are often used in stir-fries, grilled, or sautéed as a meat substitute King trumpet mushrooms can also be added to soups and stews Their robust flavor and texture make them a versatile ingredient in vegetarian and vegan dishes
MUSHROOM LIONS MANE
Lion's mane mushrooms have a unique, seafood-like flavor and a tender, meaty texture Their aroma is fresh and slightly earthy They are often used as a meat substitute in vegetarian and vegan dishes Lion's mane mushroom , or added to soups and stews Their distinc make them a popular choice in gourmet recip
MUS KE
Maitake mushrooms, al -woods, have a rich, earthy flavor and a firm texture Their aroma is deep and slightly nutty They are often used in stir-fries, soups, and sautéed dishes Maitake mushrooms can also be grilled or roasted Their robust flavor and texture make them a versatile ingredient in various culinary applications
MUSHROOM MAITAKE FRONDOSA
Organic maitake frondosa mushrooms have a rich, earthy flavor and a firm texture Their aroma is deep and slightly nutty They are often used in stir-fries, soups, and sautéed dishes Organic maitake frondosa mushrooms can also be grilled or roasted Their robust flavor and texture make them a versatile ingredient in various culinary applications
MUSHROOM OYSTER GREY ORGANIC
Grey oyster mushrooms have a mild, slightly nutty flavor and a delicate, velvety texture Their aroma is fresh and slightly woody They are often used in stir-fries, soups, and sautéed dishes Grey oyster mushrooms can also be grilled or roasted Their delicate flavor and texture make them a versatile ingredient in various culinary applications
MUSHROOM PEARL OYSTER
Pearl oyster mushrooms have a mild, slightly nutty flavor and a delicate, velvety texture Their aroma is fresh and slightly woody They are often used in stir-fries, soups, and sautéed dishes Pearl oyster mushrooms can also be grilled or roasted Their delicate flavor and texture make them a versatile ingredient in various culinary applications
HOUSE MIX
The prime steakhouse mushroom mix includes Royal Trumpet, Maitake, and Pearl Oyster mushrooms Their deep, earthy, and slightly nutty aroma enhances steaks and other meats This mix is ideal for sautéing, grilling d stews, providing depth and complexity to MUSHROOM
MUSHROOM
PIZZA MIX
The wood-fired pizza mushroom mix includes Maitakes, Lion's Mane, and Golden Oyster mushrooms, perfect for pizza toppings
Their deep, earthy, and slightly nutty aroma adds depth to pizzas
The mix can also be sautéed or grilled for other dishes Enhance savory creations with these robust flavors
VIDALIA ONION COLOSSAL
Vidalia colossal onions have a sweet, mild flavor and a crisp texture
Their aroma is fresh and slightly sweet They are often used raw in salads, sandwiches, and salsas, as well as cooked in various dishes
QUAIL EGGS
Quail eggs have a delicate, rich flavor and a tender texture Their aroma is mild and slightly sweet They are often used in salads, appetizers, and garnishes Quail eggs can be boiled, poached, or fried Their small size and unique flavor make them a popular choice in gourme
Radicchio Treviso g y p avor with a hint of sweetness Its aroma is fresh and slightly nutty It is often used in salads, grilled, or roasted Radicchio Treviso can also be used as a garnish or in risottos Its vibrant red color and unique flavor make it a favorite in Italian cuisine
BABY PATTY PAN SQUASH
Vidalia onions can be caramelized grilled or roasted Their large size and sweet fl y applications
MARB
TATO
Marble mixed m of small, colorful potatoes with a ma is earthy and slightly nutty They are often roasted, boiled, or used in salads The mix of colors adds visual appeal to dishes Marble potatoes can also be used in stews an
Purple creamer pot
earthy flavor and a creamy, tender texture Their aroma is earthy and slightly nutty They are often roasted, boiled, or used in salads Purple creamer potatoes can also be used in stews and casseroles Their vibrant color adds visual appeal to dishes
Baby patty pan squash has a mild, slightly sweet flavor and a tender texture Its aroma is fresh and slightly nutty It is often used in salads, sautéed, or grilled Baby patty pan squash can also be roasted or stuffed Its small, scalloped shape adds visual appeal to dishes
BABY SUNBURST SQUASH
Baby sunburst squash has a mild, slightly sweet flavor and a tender texture Its aroma is fresh and slightly nutty It is often used in salads, sautéed, or grilled Baby sunburst squash can also be roasted or stuffed Its small, bright yellow shape adds visual appeal to dishes
BABY ZUCCHINI SQUASH
Baby zucchini has a mild, slightly sweet flavor and a tender texture Its aroma is fresh and slightly nutty It is often used in salads, sautéed, or grilled Baby zucchini can also be roasted or stuffed Its small size and tender texture make it a versatile ingredient in various culinary applications
Squash blossoms have a delicate, slightly sweet flavor and a tender texture Their aroma is fresh and slightly floral They are often used in salads, stuffed, or fried Squash blossoms can also be used as a garnish or in soups Their bright, delicate petals add visual appeal to dishes
Campari to Their arom salads, san roasted or versatile ing
Flavor Bom juicy texture used in sala also be roasted or grilled Their burst of flavo make them a popular choice in culinary creation
TOMATO (HONEYBOMB)
Honeybomb tomatoes have a sweet, honey-like flavor and a juicy texture Their aroma is fresh and slightly floral They are often used in salads, salsas, and sandwiches Honeybomb tomatoes can also be roasted or grilled Their sweet flavor and juicy texture make them a versatile ingredient in various culinary applications
TOMATO (KUMATO)
Kumato tomatoes have a rich, slightly sweet flavor with a hint of smokiness and a firm texture Their aroma is fresh and slightly earthy They are often used in salads, sandwiches, and salsas Kumato tomatoes can also be roasted or grilled Their unique color and robust flavor make them a versatile ingredient in culinary creations
Lollibomb to lavor and a is fresh and slightly tangy They are , and sandwiches Lollibomb tomatoes d Their burst of flavor and juicy texture e in culinary creations
Basil has nt, adding a fresh and aromatic flavor to dishes Its fragrance is strong and sweet, with a slightly spicy undertone The leaves are tender and smooth, releasing a robust aroma when crushed This herb is a staple in many cuisines, particularly in Italian and Thai cooking, enhancing the taste of sauces, salads, and soups