Friday, February 20, 2015

Produce Weekend notes 2.20.15

-We have a new (to us) Apple. It's called Lady Alice. Eric V says it tastes like a grown up Honeycrisp.  


 -We've moved the organic and non-organic lemons back to the top shelf of the final cart in the middle of the aisle. It's a legacy spot for the lemons. They're unrefrigerated, yet happy to be there. This gives us more space for the bounty of citrus we're currently carrying. 

-Speaking of citrus... The TDE and the Florida navel are ending. They'll run out by the end of the weekend. For the TDE, we can spread the grapes to cover the spot.  The Florida navel are our juicing orange right now. If they run out, we think the best juicing alternative is the moro blood orange. 

-Bunched Spinach. We're having trouble getting anything worth getting. We're going to run it down and wait until we can our hands on something that our members would be interested in buying. 

-Green Bean bags. Our supplier was shorted from their supplier and therefore so were we. Anjou pears from Washington are ending. Bartlett from South America are starting soon. Likely from Argentina. 

-For all of you Napa cabbage fans... sorry, we couldn't get any for the weekend. Try savoy, eh? Same deal with shishito peppers. Tight supply. More on Monday.

Friday, February 13, 2015

Weekend Produce Updates - 02/13/15

Here we go... 

Pixie Tangerines. They're new (to us), they're small, they're seedless and they're very good. 

Cara Cara are back and we love them as well. 
Wikipedia has some nice things to say about them: 
 This medium sized navel is sweet and low in acid. The flavor is more complex than most navel varieties and has been described as evoking notes of cherry, rose petal, orange, and blackberry. 

My plebian palate is dull and sadly I couldn't detect the notes of rose petal. Not so dull though that I don't know a good cantaloupe when I taste one- or when Janet tells me it's good. 
It's actually called the MAG Cantaloupe, short for Magnificent. The name itself has notes of presumptuousness. Luckily, it lives up to it's name and is quite good. From Costa Rica. 
We also have some Guatemalan Golden Honeydews. They're also very good. 

The price for organic asparagus has fallen as the season progresses in Mexico and we're now carrying it alongside the non-organic asparagus. 

Watercress. We've stopped carrying the pesticide free watercress because it is no longer pesticide free. We're now carrying an organic watercress. It comes in bags and is kept near the salads. 

Thursday, December 04, 2014

Thanksgiving, by the numbers!

For the 2 week period (a few exceptions are noted) ending 11/30, the Sunday after Thanksgiving we sold:

15,000 lbs Minimally treated Apples, not including..
5,700 lbs of Honeycrisp
1,768 5lb boxes of Clementines (only had for 12 days)
800 3lb bags of Halos (only had 7 days)
325 5lb boxes of organic Mandarin Satsuma (only had y days)
5400 lbs organic Lemons
10,100 Avocados
17,600 lbs organic Bananas (this is our annual low! 20,000 is more typical)
1,616 bags organic Cranberries
1,989 bags conventional Cranberries
2,220 Pomegranates
3,228 lbs of various organic Baby Greens
900 bags of organic Green Beans (with occasional out of stocks)
1,700 lbs conventional Green Beans
2,750 lbs of organic Cabbages
6,533 lbs of all Brussels Sprouts
9,668 lbs Carrots
4,172 lbs of various organic Cauliflowers
5,000 lbs of organic Celery
1,100 bunches of Collards
6,024 bunches of various organic Kales
4,060 lbs of Mushrooms
10,250 lbs of Onions
3,270 bunches of Parsley
12,400 lbs of organic Potatoes
1,150 lbs of organic Parsnips (which was not enough)
6,195 lbs of organic Winter Squash, not including...
3,220 lbs of organic Butternut
11,040 lbs of organic Sweet Potatoes
1,560 pints of local organic Cherry Tomatoes (yes, local-thank you, Hepworth Farms!)

We're still counting the herbs....

We sold an approximate total of 12,875 cases of produce, 
more than one per minute , 
every minute that we were open, weighing 257,500 lbs.
Thank you, thank you receiving coordinators and receivers who lifted all of these tons (over and over and over again). Bravo!

Wednesday, May 28, 2014

Have you ever wondered which non-organic produce items have the most / least pesticides?

This EWG "Dirty Dozen" list, in order of most-to-least contaminated, offers a helpful way to prioritize which fruits and veggies to buy organic.We suggest keeping this guide with your grocery list — especially if you’re trying to economize on food or have trouble finding organic versions of some produce. If you especially love one or more of these fruits or vegetables and eat them frequently, all the more reason to buy organic whenever you can!

1. Apples
2. Celery
3. Sweet Bell Peppers
4. Peaches
5. Strawberries
6. Nectarines
7. Grapes
8. Spinach
9. Lettuce
10. Cucumbers
11. Blueberries
12. Potatoes

So which produce is of least concern in terms of pesticides? The EWG reports that these 12 fruits and vegetables tested lowest in pesticide residue:

1. Onions
2. Sweet Corn
3. Pineapples
4. Avocado
5. Cabbage
6. Sweet Peas (frozen)
7. Asparagus
8. Mangoes
9. Eggplant
10. Kiwi
11. Cantaloupe
12. Sweet Potatoes

Thursday, April 17, 2014

Surchoix de Chevre

Switzerland is known primarily for cows, when it comes to dairy animals, but there are many great  goat’s milk cheeses being made there. The Surchoix de Chevre is one such example, and is notable furthermore for being made in an alpine style and format, even more unusual for goat’s milk. Made by Le Petit Chevrier in Lucerne — who describe their products as “Goat’s Milk Cheese that is 100% Swiss” — The Surchoix is made with pasteurized goat’s milk and aged a minimum of 8 months.
 The paste is a pale ivory color, lightly scattered with tyrosine crystals, dense and firm. Flavors are sweet, nutty and slightly gamey, with fruity and grassy alpine notes.

Friday, April 04, 2014

What's Good in the Cheese case right now?

Rustico Black Pepper

This not-quite-hard, pasteurized sheep’s milk cheese comes from the countryside near Rome, in the region of Lazio. The taste is mild and only faintly sheep-y, but whole and halved peppercorns give it a pleasant kick. It make an excellent pizza cheese and is good shaved on vegetables, as a parmesan alternative in risotto, or in an egg sandwich. Yes, it’s a cheap trick to compare prices with Murray’s, but we can’t resist: they charge $15 per pound. At the co-op it’s $7. An unmissable bargain.

Barricato Al Pepe

If the Rustico’s not peppery enough for you… get help, or perhaps try this wonderful cheese from Sergio Moro, best known for longstanding co-op favourites Sottocenere and Piave. He runs a small operation in Veneto, in northern Italy, that gets its milk from tiny family dairies. Barricatto means barrel-aged in Italian – in this case wine barrels that give the hard, buttery cow’s milk cheese a little extra tang. Oh, and it’s covered in crushed pepper. Zing! One for the cheeseboard.

Puits d’Astier

This is one of the most spectacular-looking cheeses we’ve seen: a doughnut-shaped wheel with an almost fluorescent yellow rind. It’s hard to believe this is naturally-occurring mould, but it is, a growth lovingly tended by Rodolphe Le Meunier, a young affineur who has already been named a Meullier Ouvrier de France. Only the very best artisans get to wear the red white and blue MOF collars (as anyone who’s seen patisserie documentary Kings Of Pastry would testify). Puits d’Astier is a little pricey, but worth every centime, for its dreamy semi-soft texture and intense, long-lasting flavor.

Queso Sudado

The name of this cheese – sweaty goat – isn’t the most appealing, but don’t let it put you off. It refers to the washed-rind aging process, in which the young cheeses are cured in brine, then aged for between eight days and a month, depending on the season. The result is a strong, full-flavoured goat cheese with a distinctly barnyard-y finish. It would stand up well to a full-bodied, old world red wine with plenty of earth and not too much fruit.


 This cheese is a mystery to us, mainly because the label is written in Basque. Your romance languages are no use to you here, friend. But by God, the cheese is tasty. At first glance, it appears to be a blue cheese, but the texture is softer than expected, almost spreadably creamy, and the flavour is notably less strong than Stilton or Roquefort. So, it’s a blue cheese for people who don’t like blue cheese, and a little internet sleuthing reveals that it’s made from sheep’s milk by Ramon Lizeaga Azkue, in the smallest of small batches, somewhere near to a border between France and Spain that he presumably doesn’t recognise as legitimate. A revelation.

Thursday, December 19, 2013 the numbers

For the 2 week period ending Sunday 12/1 (the Sunday after Thanksgiving) we sold:

14,000 lbs minimally treated Apples, not including...
5,100 lbs of Honeycrisp
1,948 5lb boxes of Clementines
709 5lb boxes of organic Satsuma Mandarins
13,440 organic Lemons
12,500 Avocados
18,500 lbs of organic Bananas (this 2 week period is always this slow for Bananas-we usually sell over 20,000!)
1,242 packages of organic Cranberries
1,760 packages of conventional Cranberries
6,250 lbs organic Red Seedless Grapes
3,200 lborganic Baby Salad Greens (all kinds)
2,600 lbs organic Green Beans
4,300 lbs all Brussels Sprouts (and we couldn't get as many as we wanted of any of them)
8,500 lbs of all Carrots
6,500 bunches of all organic Kale 
3,500 lbs all Mushrooms
11,500 lbs all Onions
2,800 bunches all Parsley despite numerous out of stocks due to scarcity
13,700 lbs all organic Potatoes
1,100 lbs organic Pumpkins
5,785 lbs all organic Winter Squash, not including...
2,730 lbs organic Butternut
12,284 lbs all Sweet Potatoes
1,850 lb local organic Heirloom Tomatoes (yes, local-thank you, Hepworth Farms!)