Produce Market Update

August 22nd, 2012

POTATOES

New crop Idaho quality is looking good at this point! No shortage of any size profiles reported either. Market continues to slip slightly as the vendors try to find the right trading levels. Prices look to be soft in the coming weeks. In Wisconsin Russets are moving well but with a lot of growers getting started this week there is a lot of product available so pricing there is also on the soft side. Reds have finally stabilized with a few growers finishing this week. Be cautious of some crops in Minnesota, there seems to be quality issues in some crops on Reds Colorado is geared up for what looks to be a big crop so that will put further pressure on the russet market in the next few weeks. With all of these large crops coming in at multiple sates we should have a low and stable market for the next few weeks.

ICEBERG LETTUCE

This market was expected to get stronger, coat tailing off of the romaine market, but pricing has not gone upward like expected. Demand is very light right now, preventing a market increase. Santa Maria continues to have production. Good strong weights are being reported from all the growing areas. Weights are reported to be 42-45 pounds. Pink ribbing and decay issues have been minimal.

ROMAINE & LEAF

Romaine has firmed up with many suppliers. The leaf market is steady. There are issues of bugs on the romaine so please be aware. A few suppliers have reported this. Romaine hearts continue to have issues of fringe and tip burn. Carton romaine has had the same issues. Multiple shippers have reported this. Romaine continues to command a higher price than green and red leaf as well as butter.

ONIONS

Onion outlook is good, as the market is weakening. This is due to anticipation from Idaho and Onion harvest in the Northwest being in full-swing, and yellow onion availability and quality is improving daily out of Idaho/Oregon.  Red Onion supplies are still very tight, and the market is very indicative of it. Red onion supplies will improve over the next two weeks when Washington State begins new crop production, and Oregon volume increases. New Mexico has pulled the plug, finished for the season. California production is winding down. Expect most CA onion production to wrap up by the first week of September.

TOMATOES

California has control of the markets right now. The heat and the rain have produced havoc on the eastern crops. Harvesting the fall crop off the VA eastern shore sometime after labor-day but volumes will be dramatically down due to the lack of blooms resulting from the excessive July heat.  Supplies are down but so is demand nationwide. Romas continue to be sourced primarily from Mexico. There are some local vine ripes with varying quality levels. The grape tomato market continues to be very active with product being sourced from SC, VA, and CA.

Vegetables & Value Added Produce

CUCUMBERS

There are no major changes here in the market on cucumbers. In the west there are some issues with the warm weather effecting crops and this has lead to fancy fruit being tight in the market. Cucumbers are still being harvested in several states on the east (New Jersey, New York, Michigan).

EGGPLANT

The market is steady. For the most part choice fruit is readily available. There have been some issues with quality. 

BELL PEPPERS

In the west the peppers are being negatively affected by the extreme heat. On the East there is plenty of supplies on the market but there are some quality issues due to the rains.

SQUASH

In the west the market is trending up on both Italian and Yellow Squash.   Weather has impacted both varieties, especially yellow.  Yellow squash has wide range of quality.

 

Eastern Markets:   This market is showing a small sign of increased strength as schools convene. Look for prices to creep up gradually in the coming weeks.Overall, Scarring and discoloration is a concern on yellow squash throughout the country.  Zucchini has good quality and is more readily available.

CAULIFLOWER

The market is steady. The larger sizes continue to be in light supply and are commanding a higher price. Light brown spotting continues to be seen sporadically upon arrivals, so please be aware. Most shippers continue to deal with this issue. Supplies are expected to steady throughout the week.

CARROTS

California carrot supplies continue to remain good.  With steady warm weather, sizing of carrots are looking good and demand is firming the market.

GREEN ONIONS

This market is firm to start the week. Supplies are coming out of Mexico with most suppliers. The quality continues to have a few issues with decay upon arrival. Pencil sizing will have the best availability. 

ASPARAGUS

Supplies from Mexico are increasing but still light compared to market demand. We are also experience the same issues with the Peruvian supplies. Jumbo asparagus continues to be the lightest size for availability.

Fruit

STRAWBERRIES

Demand is still good and supplies are moderate to good. Prices continue to increase as quality decreases and demand is not fully met.  Reports from the fields are that the fruit is smaller with bruising and light decay. Most products in the condition will not make the full trip to the East.

RASPBERRIES &BLACKBERRIES        

The market is tight on both of these berries. There just are not enough products to fill the demand leading to higher prices.

BLUEBERRIES

Product is still coming out of Michigan and the Northwest. The market is still firm from last week. And the quality fair because of issues with rain and high heat.

GRAPES

Now is a great time to buy grapes. The market steady with lots of product available on all colors. We are seeing great quality with high sugar content and we expect this to continue through November. This is expected to be one of the best years for grapes in a while.

STONE FRUIT

California stone fruit season is still going strong with many varieties on the market. Peach, plums and nectarines are currently available in good volume and various sizes.

APPLES

After the hail and late freeze in the spring we know that it’s not going to be a good year for apples. Consumers should expect higher prices for the year because the volume will not be there compared to previous years. We are still waiting to hear what the crop estimates will be but we do know that Michigan will only harvest 10% of normal volume and New York about 50-70%. Washington has started harvesting a few varieties.   

PEARS

Pear harvesting has begun but the product on the market is still is very minimal with D‘Anjou pears have finished and Washington Bartlett’s have just started up.  We will have new crop Starkcrimsons in the next week.  As August goes on more crops will be on the market and the prices will decrease slightly. 

AVOCADOS

California avocadoes will be on the market longer then originally thought because the crop is a bigger and better one then first estimates. We are now estimating that California Hass will be available through October. Various the sizes on the crop are available, from 32’s to 84’s and we are expecting pricing looks to be stable during August. Mexico has finished with their old crop and now moves into their Flor Loca crop. Quality on the Mexican fruit is not as good as the California fruit because it is early in the season, so the fruit is going to take longer to ripen. It terms of sizing that crop is abundant with 48’s and 60’s. We will not see fruit from Chile until September because that crop is low in volume.

ORANGES

The market is increasing especially on the smaller fruit 113 and 138. We are expecting to see prices increase overall but especially on those sizes for the next few weeks. We are still in Valencia’s but will start Navels in early November. We are hearing from some growers that there may be a gap of availability on the smaller fruit until the Navels are in full swing.   

LEMONS

The market steady with good supplies of fruit.  California is harvesting from district 2 and about to begun district 3. In addition to that there is also Chilean and Mexican fruit around which will help the market prices drop. There was some concern that the trees in district 3 were damaged by the freeze last year but we are expecting district 3 to have good quantity and quality this season and no permanent damage occurred.

LIMES

The market has tightened and prices have increased because the suppliers are short. This is mainly from lack of harvesting from rain and the hurricane. We expect over the next couple of weeks the market will level out and the volume of limes on the market will increase. However, there was some bloom drop in some crops in Mexico and this can lead to a shortage in a month or so. The damage from the heat has not been full assessed.

CANTALOUPES

The market has increased to strong due to a lack of product compared to the demand. The lack of volume stems from the heat. We are expecting the supply to get caught up with the demand by next week. The quality is good and like honeydews good supplies of melons through mid October from the Westside.

HONEYDEWS

The market is steady to fair. We are expecting to see good supplies out of the Westside until October then the growing region will transition to the desert. The crop that is on the market now is a larger one, peaking at jumbo 5’s.   The quality is good.

WATERMELON

Markets are flat.  Demand has lessened on seedless watermelon.  Production is steady and the product is sweeter due to the hot weather!

Profit is Spelled Y-i-e-l-d

“Yield is everything” says Brian Isaeff, Territory Manager at US Foods San Francisco. As an example, he explains that a whole beef tenderloin yields 50% of its weight. So, while the product costs $10.00 per pound to buy, it costs $20.00 per pound to serve, excluding labor, additional ingredients, and other costs. Of course the remaining 50% of the filet doesn’t have to go to waste.

What’s left when the desired cuts are made is called “by-product”: it includes items like medallions, tenderloin tips, and tenderloin tails. If the restaurant’s menu features entrees based on by-product cuts-like beef brochettes, stir-fry, stew and chili-waste is minimized and yield goes up and cost per serving goes down. Many venues, however are not serving many stews or stroganoffs. Stock Yards was a pioneer of portion controlled steaks. With portion control the customer knows the exact number of servings in a pound of meat. Quality, and consistency - Stock Yards

Hot Buy On Buy Products-Vein Steaks

At product comparison cutter I was showing a customer a great buy that I found on 1 X 1 Strip Loin end cuts. These strip loin roasts come packed 24/2.92 lb average per case.
The short loin (3) is contained within the larger cut called the loin (3 and 4). The loin is divided into the short loin and the sirloin (4).
The short loin and sirloin may be considered as two separate primal

Beef Strip Loin End Cuts packed two 3/lb average pieces per pack with 12 packs per case.

cuts or they may be considered as parts of the whole. The short loin includes the 13th rib and the small of the back.

The short loin is the most tender of the primal cuts because the muscles in this area are the least used. The top loin muscle is the largest muscle and the tenderloin is the smaller inside muscle. Cuts from the short loin are also the most expensive. They tend to be very lean.

The cut that I was showing came from the small end of 3 towards 4 in the diagram above. At this point there is a vein that begins to run through the meat in the small of the back, as the short loin becomes the sirloin.

The vein end is clearly visible at the point where the short loin becomes the sirloin.

Steaks cut from this area are commonly referred to as Vein Steaks.



Each roughly 3 lb piece yielded four 10 oz steaks

At approximately $4.20 per pound this week, the product was nearly $1.60 per pound less than the next choice strip loin we offer.

The package we opened weighed 6 1/3 lb. We trimmed 1 1/4 lb of waste leaving approximately 5 lbs of (great looking) usable meat. We cut this into 8 steaks weighing approximately 10 oz each with a cost of $3.40 each.

The eight steaks were grilled rare, medium rare, and medium. Each of the steaks were tender and flavorful and presented very well.

Our decision was that this product, while available could be marketed for a lunch or dinner special, steak and eggs, or even sliced thin for a New York steak sandwich.

What’s Made of Rice But Twice as Nice?

It’s made rice traders rich, fed the poor through two world wars, and is now a highly prized offering of star chefs. Follow risotto’s long and winding road to the top… Renaissance food.  The plump, round rice that would become the main ingredient for risotto was cultivated in the Po Valley of northern Italy in the 14th century. Wealthy Milanese families recognized its market potential and capitalized on it. Recipes came several centuries later, when Artusi, the first celebrated Italian cookery writer, and chef Vialardi published “Science in the Kitchen and the Art of Eating Well,” containing instructions for all types of risotto—with clams, cuttlefish, peas, mushrooms, tomatoes, prawns, even frogs. During the famine years in Italy after WWI and WWII, risotto became an integral part of “cucina provera” or food of the poor, which uses any available food or seasoning on hand—an afternoon of foraging for food near a forest might net you some mushrooms with the risotto, a seaside dweller might add anchovies. Those first locavores gave risotto its character, with each region in Italy creating a specialty dish, from risotto with truffles in Piedmonte, to seafood risotto in Venice, where risotto with sautéed eels is a Christmas tradition.  The most high profile dish of all, Risotto alla Milanese, became the prototype for today’s risotto. According to the “Dictionary of Italian Food and Drink,” the dish dates to 1574, when a stained-glass worker on Milan's cathedral, known for the yellow color of his saffron-pigmented glass, colored the rice at the wedding of his boss's daughter, whereupon the guests pronounced it excellent. The dish became a specialty of Milan, made from saffron, bone marrow, chicken broth and white wine, with butter and Parmesan cheese added at the end of cooking. Risotto started to really cook in American pots after WWII, when the addition of sweet Italian sausage, vegetables and commercially packaged seasoning made an easy and satisfying family meal. In the 1970s, legendary chef Marcella Hazan taught U.S. chefs how to prepare risotto properly in her “Classic Italian Cook Book.” When Arborio, a short-grained rice used to make risotto, became widely available in America in the 1980s, the dish truly came of age.  It starts with the right rice. That creamy, rich and luxurious texture, with just a touch of toothsomeness, can only be achieved with rice varieties that are high in the starch amylopectin, according to eatingwell.com. Arborio is ideal, as are vialone nano and carnaroli; no-no’s are long grain or minute rice. You’ll also need a wide, shallow, heavy-bottomed pan, a wooden spoon, plenty of hot stock and lots of patience – unless of course you are fortunate enough to have tried Chefs Line™. And the big finish, as described by NPR food writer Susan Russo: “mantecare,” or “to stir together." Remove the cooked risotto from the heat, add a knob of butter and freshly grated Parmesan and quickly stir in. This adds silkiness and flavor, and helps bind the ingredients together.  Serve immediately, Russo advises, as “sitting for even 10 minutes on the counter will adversely affect the texture, making it clumpy and gooey.”  Enjoy with just about anything. The menu options are limitless: spring and summer risottos featuring asparagus, English peas and zucchini, and fresh-flavored herbs; autumn and winter risottos made with sweet acorn squash, Swiss chard, savory meats and full-bodied herbs; seafood, chicken, truffles, mushroom risotto; dessert risotto made with hot milk, sugar, spices and a swirl of dark chocolate; risotto pudding topped with wine-poached fruit such as fresh figs, apples or pears. If you have leftover risotto, fry it up into crunchy pancakes called “risotto al salto,” using egg as a binder, or “suppli,” deep fried fritters rolled in fine bread crumbs, or a tasty fried rice…makes a great stuffing for poultry too.

The best serving suggestion comes from the Italian proverb “il riso nasce nell'acqua e muore nel vino," or “rice is born in water and dies in wine.” Translation: add a good dry white wine to accompany your next risotto.

Check out this recipe from the Food Guy for Risotto stuffed tomatoes.

Food Guy  
August 12, 2012     

Risotto-Stuffed Tomatoes

Servings: 4
Ingredients

• 4 ea Cross Valley Farms® vine-ripened tomatoes
• 2 t Rykoff Sexton™ extra-virgin olive oil
• 2 ea Cross Valley Farms green onions, chopped
• 1 ea Cross Valley Farms zucchini, diced
• 4 oz Cross Valley Farms button mushrooms, sliced
• 4 c Chef's Line™ plain risotto
• ½ oz fresh oregano
• ½ oz fresh basil, chiffonaded
• 1 t Roseli® Parmesan, grated
• 1 oz Cross Valley Farms arugula

Preparation
Cut the tops off each tomato and scoop out flesh. Sauté the green onion, mushroom and zucchini.  Blend in risotto, oregano and basil. Spoon this mixture into the hollowed out tomato. Bake in a hot oven until the tomato is a little tender. Garnish with Parmesan and arugula.

The Bench at The Lodge At Pebble Beach

The Story

To symbolize the return of Pebble Beach to American ownership in 1999, a commemorative bench has been placed overlooking the 18th hole where the acquisition was consummated. The bench honors the vision of its owners to preserve this national treasure for future generations. Thus the name "The Bench"

I had the pleasure to eat at The Bench last week and it truly was a pleasure.  It was a rare sunny and warm summer day on the coast so we sat out on the patio near the newly constructed fire pits.  Our table overlooked the 18th green and beyond that the Pacific Ocean.


The staff was great from when we arrived through until the presentation of our check.  We were greeted by the Manager Arianna Ilabaca, then Executive Chef of the Lodge at Pebble Beach Benjamin Brown, and Julie Weaver the General Manager of the Lodge.  Richard our server was upbeat and knowledgeable about the menu and made some great suggestions.

We started off with an appetizer of Charred Octopus with cranberry beans and sherry vinaigrette ($15). The Octopus was tender and tasty surrounded with olives, caper berries, sweet cherry tomatoes, and parsley. Next came our Artisan flatbread with slow cooked duck, parsnip puree, and pickled cherries ($17).  We also split the California Chopped Salad. This amazing salad was a mix of butter lettuce, kale, shredded carrots, celery, radishes, and red bell peppers topped with an oak grilled steak, avocado, and a 6 minute egg. ($18)  Dessert was a wood fired strawberry topped with house made cotton candy ice cream and drizzled with balsamic. All of these generous portions were shared between three of us.

The Bench is the real deal. I can't wait to work my way through some dinner entrees during the upcoming Concours de Elegance week.

Chef de Cuisine Yousef Ghalaini

A native of Lebanon, Chef Ghalaini experienced an immersion into the culture of food at a young age with lively family meals and early service lessons at his grandfather’s bakery. With an education from the Culinary Institute of America at the Greystone campus in Napa Valley, Chef Ghalaini began his career at the Michelin-rated REDD restaurant under Richard Reddington, where he executed the celebrity chef’s style of California French cuisine with a focus on stellar food and wine pairings.


In January 2010, Chef Ghalaini re-energized Bespoke in New Haven, Conn., generating praise from local media as well as the regional food section of the New York Times. Other experiences for Chef Ghalaini include opening Go Fish restaurant in St. Helena, Calif., working for Robert Sinskey Vineyards in Napa and opening Steak 954 at the W Hotel in Ft. Lauderdale, Fla. He comes to Pebble Beach Resorts most recently from Imperial No. Nine at the Mondrian SoHo Hotel in New York City.

At The Bench, Chef Ghalaini utilizes a range of seasonal options as well as local ingredients from Monterey Bay and the Salinas Valley to create a robust, but healthy and sustainable menu for guests. Using the innovative technique of wood-roasting and open-flame cooking, his recipes include a wide-range of international style from Asian to Middle Eastern, Italian to Latin American.

Size Matters

 

At First glance the $5.00-$6.00 per case savings by purchasing a bargain fry seems like a good deal, however the yield costs don't add up.

Quite frankly a longer french fry is better. Longer fries provide better plate coverage. Bargain fries will have more short strips, which can be a hidden cost to you.

Remember profitability is pounds translated into number of servings. We get additional servings by purchasing high quality fries, which equals more servings, less waste, more profit, and happier more satisfied customers.

French Fry Profit Calculator
In a french fry comparison cutting this week we opened, counted, and cooked 5 cases each of an extra long, low moisture french fry versus 5 cases of line flow french fries.

The 5 cases of Extra Long Fancy Fries provided 450 servings*
The 5 cases of Line flow French Fries provided 375 servings*

Extra Long $27.00/case
450 Servings x $2.50 retail price =$1125.00
Minus Cost of Product $ 135.00
Equals =$ 990.00 per case profit

Line Flow $16.00 case
375 Servings x $2.50 retail price =$937.50
Minus Cost of Product $ 80.00
Equals =$857.50

That is $132.50 more profit, by using the higher priced fry, for every 5 cases sold. If even an average volume restaurateur is selling about 15 case per week that equals $397.50 per week, or $20,670 per year..in additional profit!

*Serving used for this test was 1/3 lb.

Fresh From The Farm Produce Market Update

August 8^th, 2012

POTATOES

The potato market continues to tumble, fueled by surpluses as storage crop and new crop overlap. Overall production is up 7.8-percent versus one year ago. Fall crop production is shaping up to be the largest since fall 2000. The potato market is unstable on smaller sizes but stable on larger sizes. New crop Idaho potatoes are available in a wide range of sizes.  Prices are steady for the Idaho new crop potatoes, and Idaho Russet Burbank potatoes are very limited and so prices are higher, as a result most shippers have already begun shipping Russet Norkotah potatoes. All major shipping regions (WA, CA, MN, ND, WI) have new crop red potatoes available, with Delaware and Texas shipping through August. New crop white potatoes have excellent quality, but very slow demand and low pricing.  New crop yellow potatoes are available out of every major shipping area and continue to follow the same downward pricing trend as other varieties. Quality is excellent! (See last page for new crop photos)

ICEBERG LETTUCE

Iceberg lettuce supplies are normal and demand is good. Market is steady and weights are normal industry wide. Field inspectors are seeing some light weights and a few issues with misshaped heads but most suppliers are able to meet the CVF specs. Overall quality is good and good supplies are coming out of Salinas.

ROMAINE & LEAF

Romaine and leaf items are in good supply and market is steady but we are expecting to see an increase in price because of rain in Mexico and excess heat in Michigan and Canada. When these markets can’t produce the supplies needed demand is shifted to the west putting extra pressure on that market, which leads to higher prices. Overall quality is good, there are a few random issues put product is dark green, and weights coming in around 36 pounds.

ONIONS

The new Idaho onion harvest has started and looks to be a good crop. Farmers did plant less this year versus last year but prices should be stable throughout the year. The medium yellow onion market is beginning to soften as more growing regions are starting their harvests. In addition to Idaho Washington, Oregon and Michigan growers are beginning to ship product. New Mexico is finished with its harvest but California is still going strong with very good quality product available. The jumbo yellow onion market remains strong, due to good demand and shorter supplies but this should change in the next few weeks. Red and white onion prices are climbing on all sizes.  Supplies on red onions are tight, and good quality white onions are becoming increasingly difficult to obtain. Medium white onions and jumbo reds are especially limited at the moment.

TOMATOES

Overall we can expect to see prices increase because of demand in the east that is not being filled, this is increasing demand on the west; also the weather issues are only adding to the already stressed markets. It is normal for California to have a downward turn in supplies this time of the year. Normally this isn’t an issue because the Midwest and southeast are in full product but this year they don’t have the supplies to fill the demand.  NC and Tennessee continues to struggle with its tomato crop now because of excess rain that has hit the state. With the rain and the excess heat they experienced earlier is leading to issues with shelf life and general quality issues. Virginia is now in the process of planting for its September harvest and will have a steady supply of cherry and grape tomatoes until October. Mexico is running short on Roma tomatoes and this is causing pricing to increase. Vine ripe, cherry, and grape tomatoes are still crossing over and we can expect that until October.

Vegetables & Value Added Produce

CUCUMBERS

Western Markets:  Warm weather is affecting Production.  The Market is slightly trending up.  Fancy fruit is in light supply.

Eastern Markets: New Jersey and Michigan supplies continue to increase with quality being excellent.  However, the market has been low over last few days and will continue so until end-of-week.

EGGPLANT

Western Markets: Market is trending up slightly. Light supplies on large and fancy fruit.  Most availability is on choice fruit. Demand outpacing supply.

Eastern Markets:  Quality has been fair.  Volume has increased significantly on Michigan eggplant; bringing the market down to more reasonable levels.

BELL PEPPERS

Western Markets: Demand is steady.  The Green bell market is expected to trend up.  Availability on Green bells is good.  As grows come off production, Colored Red bells will start to trend up slightly over the coming weeks.

Eastern Markets: Overall quality has been good on all peppers. Off grade peppers are now readily available.  With plenty volume coming out of the Northeast and Carolinas, and Michigan now working its own peppers, the market has softened a bit.

SQUASH

Western Markets:  Market is trending up on both Italian and Yellow Squash.   As a result of low markets and poor quality, reduction in production is being implemented by some growers.  Weather has impacted both varieties, especially yellow.  Yellow squash has wide range of quality. 

Eastern Markets:   Michigan, Ohio and New Jersey are all into decent volume on squash.   The weather has been warmer than average and that means plentiful supplies on both colors. The market remains steady on yellow with there being more flexed in the green. Quality is excellent.

CAULIFLOWER

This market is steady to start the week.  The larger sizes overall are lighter in availability and commanding a higher price.  Light brown spotting continues to be seen sporadically upon arrivals, so please be aware.   Supplies are expected to pick up by the end of the week.

CARROTS

California carrot supplies remain good.  With steady warm weather, sizing of carrots are looking good and demand is firming the market.  

CELERY

The market is steady for now.  Large sizing continues to have the best availability, with small sizing still being on the light side.  The option for Salinas and Santa Maria are the two regions to choose from when loading out of California.

GREEN ONIONS

This market continues on a steady path.  Supplies are coming out of Mexico with most suppliers.  The quality continues to have a few issues with decay upon arrival. 

ASPARAGUS

The market on Mexican is very active on all sizes and supplies continue to be light at best.  Peruvian product continues to be very light in supply as well.  There continues to be no twenty-eight (28) pound cases being packed by any supplier, only eleven (11) pounders. Jumbo size continues to be the lightest size for availability.

Fruit

STRAWBERRIES

Very good demand with lightening supplies has the potential to make this market active. The salinas/Watsonville growing areas are past their peak and this is showing in the quality as we are seeing full color and heavy bruising upon arrival.  Nobody is making CVF label at this time.  Fruit size is medium running in the 16 count to 22 count range with full color fruit.  Santa Maria has hit and miss quality depending on shipper with size being medium to small.

RASPBERRIES

Watsonville has peaked and demand exceeds supplies at this time.  Look for the market to be tight for the next few weeks.  Quality is reported as fair.

BLACKBERRIES

This market is still tight, but supplies have finally caught up with demand.  If this continues we could see a weakening of the market in weeks to come.

BLUEBERRIES

Michigan continues to pack, but as before, supplies continue to run light due to the early season weather issues.  Good volume is coming out of the Northwest, but they are experiencing high temperatures which are impacting quality.  Look for the market to be firm and quality to be fair.

GRAPES

Market steady as the valley is going in good volume on all colors. The overall quality is excellent with good sugar (19-20 Brix) and some very good color on the reds. We expect the quality to remain excellent throughout the season as the fruit and vines are very strong. This is an excellent time to promote as the fruit is very nice and eating great. Expect good supplies of fruit out of the valley through November.

STONE FRUIT

California stone fruit season is still going strong. Peach current varieties are Summer Flames, and there is promotable volume available. The peak size is 42/44.  Nectarines are currently available in good volume, with great varieties from here on out. The peak size is 48s and 56.  Most plum volume is in the 50/54 count range, there are quite a few good varieties out there at this time.

CHERRIES

Cherries are wrapping up; the market is steady, look for the season to finish in the next 2 weeks.

APPLES

Be prepared for a wild ride in apples!  While Washington was poised to bring in a record crop, recent hail has left shippers in a tough position.  The US Apple Crop as a whole is going to be less, but final numbers won’t be released until the end of next week.  What we do know is Michigan will only harvest 10% of normal volume and New York about 50-70%.  Washington will start up on gold varieties next week with additional varieties starting each week after.  Pink Ladies will be last in early October.

PEARS

D‘Anjou pears have finished and Washington Bartletts are starting up on Monday.  There are a few Red Pears still available, we have about 2 weeks left.  By then we will have new crop Starkcrimsons.  Look for volume to build as August goes on.

AVOCADOS

Product from California and Peru shows currently aggressive pricing, with good volume available on 48s and larger. The Mexican crop is entering off-bloom crop known as "Flor Loca". This crop is projected to be higher in production than in years past. Later in the year, Mexico will then move to the start of their "new" crop Hass, which begins mid-September. Chilean Hass production is also on the horizon, with official start in September and very few early shipments to arrive within the next two weeks.

ORANGES

Market steady to strengthening on 88’s and smaller as we are peaking on larger fruit and this will continue going forward as most ranches left to harvest will be peaking on larger fruit as well. We expect to get through October on Valencia’s and should have a smooth transition into navels the first part of November. The overall quality is fair to good with some green and soft fruit showing up, which is normal for summer Valencia’s, especially the re-greening which occurs when we have high heat.  Roughly 75% of the crop is packing out in Fancy grade.  The interior quality is excellent with good juice content and excellent sugar.

LEMONS

Market steady with good supplies of fruit out of dist. 2 and also some Chilean and Mexican fruit around which will help the market ease off a bit. Expect good supplies going forward as more production from Mexico and Chile keeps coming and we will start our dist. 3 fruit around the middle of September.  The overall quality is fair to good with good color and excellent juice content.

LIMES

Quality is fair with the effects of the heat and rains taking its tool.  We are seeing lighter color and some yellowing/shading is appearing.  The big concern is the impending arrival of Tropical Storm Ernesto.  While the banana growers in Central America are breathing easier, Veracruz is looking to bear the brunt of the storm late Thursday or early Friday.  We will have further information next week, but look for the market to strengthen this week regardless.

CANTALOUPES

This market has hit rock bottom.  Supplies are plentiful in the Westside growing region and look to stay that way unless weather changes things.  The overall quality is excellent again and sugar levels are recovering from previous weeks.  August is traditionally the best time of the year to promote!

HONEYDEWS

Market steady to strong with fair supplies out of the Westside, the overall quality is very good and demand is excellent keeping the market strong.  The crop is peaking towards larger fruit, look for jumbo 5’s to be the best priced.  The fruit eats and cuts very well with tight cavity and very clean fruit. Expect good supplies of fruit through October as well, as with Cantaloupes, this is the best time of the year to promote!

WATERMELON

Markets are slightly off.  Demand has lessened on seedless watermelon.  Production is steady and the product is sweeter due to the hot weather!