Peddler's Son Produce Blog
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THE PRODUCE TEAM
VP Retail Sales & Citrus Buyer:
Mark Damato
602-253-3577 x108
Sales Manager: Dwight Wintringer (National Account and Chain Business) Cell 602-410-1642
Sales Executive: Matt Henning (West Valley) Cell 602-710-3031
 Sales Executive Bob Ourso (North Scottsdale) Cell 602-903-9335  Sales Executive Kelley Garvey - Central Valley (Phoenix/Scottsdale/Tempe/Ahwatukee) Cell 602-376-0505  Sales Executive: Christian Minkler (Northern Arizona) Cell 928-460-3575
 Sales Executive: Mike Henry (Tucson)
Cell 520-481-9093  Sales Executive: Dino J Volpi Jr (Tucson) Cell 520-307-4811
Sales Executive Sheri Ferrari - East Valley
(Mesa/Gilbert/Apache Junction) Cell 602-571-3203 Operations Manager: Bill Kroener Cell 602-293-7707
John Mothershead Inventory Control & HACCP Manager 602-253-3577
 Specialty Buyer: Robert Garcia
cell 602-714-4030
Customer Service
Accounts Receivable: Jorganne Forbes
602-253-3577
Transportation: Tim Blunden &
William Walker 602-253-3577
In House Sales and Sales Support:
Sal Balistreri
602-253-3577 x101 Credit Manager: Susie Filardi
602-253-3577
Office & Accounting Manager: |
 Mushroom-Stuffed Pork Tenderloin
Ingredients - 5 tablespoons extra-virgin olive oil, plus more for brushing
- 4 slices bacon, chopped
- 8 ounces cremini mushrooms, thinly sliced
- Kosher salt and freshly ground pepper
- 1 clove garlic, finely chopped
- 1 tablespoon breadcrumbs
- 1/2 cup chopped fresh parsley
- 2 pork tenderloins (2 to 2 1/2 pounds total), trimmed
- 1/2 teaspoon grated lemon zest
Directions Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool. Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat. Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks. Preheat a grill to medium high; brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper. Grill, turning, until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes. Transfer to a cutting board to rest, about 10 minutes. Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.
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New on the Market
CELERY ROOT Celery root AKA celeriac, is indeed a celery variety grown for its underground tuber versus its green leafy stalks. Celeriac's roughly globular swollen root is often muddied, gnarled and full of wild offshoot stubbles. Underneath the root's burly exterior is a crisp, apple-like textured bright white flesh The firm juicy flesh has a mild herbaceous quality with obvious celery-like undertones.
JUMBO RAINBOW CARROTS This delightful array of colorful carrots offers delicious flavor and great presentation. Chefs are crazy about these carrots!
BABY BRUSSELS SPROUTS Baby Brussels sprouts are compact rounded leaves tightly bound into spherical shaped individual heads ranging in diameter of one to two inches when harvested. Their leaves range in hues of pistachio to sea green with a creamy yellow white interior. ORO BLANCO GRAPEFRUIT A cross between a Duncan white grapefruit and a pomelo, the Oro Blanco was developed by the University of California in Riverside, California. This grapefruit variety is very sweet, even when grown in coastal areas having low summer heat.
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Delivering A Tradition Of Quality And Service
"May you have the gladness of Christmas which is hope;
The spirit of Christmas which is peace;
The heart of Christmas which is love." - Ada V. Hendricks
Ahh, the holidays. This seems to be a year of extremes and we have all encountered a number of Scrooges and an equal number of people who continue to believe in miracles. Hanukkah was early this year, yet we wish continued light for all. Merry Christmas, Happy Kwanzaa (a relatively young holiday, established in 1966), and to those who do not wish to reside in any camp - Happy Winter Solstice. Whatever you choose to recognize and celebrate this season, the wish is that it's accompanied by delicious food and good company. 
As we close the year with good food, drink and company, please take a few moments to reflect on the aspects of your life for which you are grateful. Continue to give thanks for all the seemingly little things that comprise richness and stability in your world: Good co-workers, a fulfilling career, clean sheets, a full pot on the stove, loved ones who support you and your choices, a dog that comes when called - these are all wonderful components of a life to toast as we bid adieu to 2012 and welcome 2013.
"...For auld lang syne, my dear, for auld lang syne, we'll take a cup of kindness yet, for auld lang syne." Blessings of the season and wishes to all for a wonderful new year. We at Peddler's Son Produce wish all our partners sincerest wishes for hope, happiness and peace during this Holiday Season and throughout the coming year.
Even if you don't currently buy from us, I hope you find the information here essential to conducting your day-to-day business. Of course, should you wish to pick up the phone and call us at 602-253-3577, we would be happy to take your call or visit us in person for a tour or online at
www.peddlersson.com
As always thank you for your partnership with Peddler's Son Produce.
Ted and Joe Palmisano
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 From Field to Kitchen
Industry wide problem with quality and supplies of strawberries shipping out of California. Lowest production point of the year currently
WEATHER
Sunny with cool temperatures will be the norm in Southern California and the Southwestern desert growing regions into the weekend. Very cold air behind the exiting system in the desert regions will likely bring the first freezing temperatures to the desert locals over the next couple mornings. A series of Pacific storm systems enter the mix late Thursday into the weekend. The first and largest system moves into California Thursday, bringing rain into Southern California with a slight chance of rain forecast for the desert locals. Cold air behind this system will bring another chance of frost and freezing temperatures to the desert growing regions early next week. Forecast models differ on the track of these systems however cooler temperatures and breezy conditions are expected as these systems will likely to track north and brush the desert regions.
TRANSPORTATION & FUEL
Trucks in California have stabilized and should be steady with firmer undertone due the Holiday week. Trucks in the Northwest and Idaho remain tight and will most likely remain that way throughout the fall season. Crude oil remained steady and is currently 89.38 per barrel. The national average went up slightly and is currently 3.945 per gallon.
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This Week in Fruit
Grilled Pear Salad
Apples/Pears by John Tole
New York is packing pack Empires, Golden Delicious, Red Delicious, Rome's, and McIntosh. They also have limited numbers of Courtland's. All New York varieties are large except the Macs which are small. New York expects to finish packing in March and possibly sooner. Washington Reds are peaking on size 88/100's with higher color. Small lower grade fruit remains very short. Golden Delicious are also heavy to the 88/100 sizes and the Washington extra-fancy grade. Lower grade Golden's are more available than a lot of varieties but still limited. Granny-Smiths are still heavy to the higher grades and size 64-80's. Lower grade Granny availability is low especially on 88's and smaller. Small Granny-smiths may be the tightest item in Washington right now. Gala's are still producing more of the Washington extra-fancy grade and continue to peak on 80-100's. Gala demand is very strong and many shippers are sold out of them!! Washington Fuji's are heavy to 64/72/80's and are producing more of the Washington extra-fancy grade. The Washington Fuji volume I up this year so look for potential deals there. Pink-Lady's, Cameo's, Jonagolds, Braeburns, Rome's, Jazz, and the other varietals are all still available. Washington D'Anjou's are heavier to the larger sizes and the US#1 grade. Washington Bartlett's are still producing mostly 110 and larger fruit and are heavier to US#1 grade as well. Bartlett supplies are light on all sizes. Bosc and red pears are still available.
Strawberries: by Mike Gorczyca
Supplies are getting better out of Florida and Mexico but are very limited out of California. The cold weather in the California growing area is the main cause which is not letting the fruit color up. Supplies will be limited out this area till after the first of the year. Market is steady but firm out of California. Florida and Mexico market are starting to weaken slightly. A few new areas are starting to break ground in California which is Oceanside, Irvine and Coachella. Supplies in these areas will not be up to speed till after the first of the year. Most shippers are switching to 8/1# berries and subbing for other packs in order to extend their ability to cover orders; as well as protect the quality of the fruit.
Raspberries: by Mike Gorczyca
Demand is picking up as supplies are starting to drop which has this market firming up. Quality is being reported as good to fair.
Blackberries: by Mike Gorczyca
Supplies have also tightened up with a slightly firmer market. Quality is being reported as good.
Blueberries: by Mike Gorczyca
Supplies are starting to get better with a slightly weaker market. Quality is being reported as good. The main pack size is 6oz.
Limes: by Tim Kelley
Supplies are fair with some quality issues showing up due to past rains in the growing regions in Mexico. The marked is firming.
Oranges: by Tim Kelley The Navel crop volume is good, but rains and morning fog has tightened supplies a bit. Gas time is down to 48 hours or less and should be moving down from there over the next few weeks. Fruit is testing well and color is improving with the cooler nighttime temps that growing areas are now getting. Fruit is currently packing on heavy to the Fancy grade and peaking on the smaller sizes.
Lemons: by Tim Kelley The Desert crop volume is good. Size is switching to more of the larger sizes (115's and 95's) with 165's and 200's lighten up with normal seasonal growth. Quality is good.
Grapes: by Amy Grolnick The market is steady to higher on grapes as most domestic shippers are finishing up and red grapes are getting very snug. Color continues to be a problem on domestic fruit. Greens continue to be limited. Brazilian and Peruvian green have started on the east coast with good quality but still very pricey. Peruvian Red available on the east coast. Black Seedless with good supplies and red Globe are limited. The end of this week into next week we will see the Chilean red flames start. Product will be mostly medium/large to start off. Cantaloupe: by Amy Grolnick Offshore fruit is coming in with better volume, but fruit is still very large. Pompano area with good availability on the larger sized fruit. The west coast fruit has mostly cleaned up the old fruit with new fruit now coming in and most is very large. Honeydew: by Amy Grolnick Good availability of Mexican honeydew coming in with shippers looking to move the fruit. Offshore has good availability but fruit is still large. Watermelon: by Jaime Contreras Market is showing signs of upward trend in FOBs. Demand exceeds on s/less watermelon. We anticipate lightening supplies as Northern growing districts play out and wait for Jalisco districts to start. Most availability will be in cartons. Availability on seeded watermelon is sporadic. Seeded W/melon crossing through Nogales, supplies are improving as other growers start harvesting. Stone Fruit: by Amy Grolnick Domestic fruit has finished for the season. There are both Hichiya and Fuyu persimmons and pomegranates available with good availability and quality. There is some off shore apricots and cherries that are being flown in, but they are very pricey. Offshore peaches and nectarine are arriving today on the first vessel.
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| This Week in Vegetables
Roasted Brussels Sprouts
Asparagus: by Gabe This market is steady on all sizes. Jumbo sizing continues to be unavailable in Yuma, but can be purchased in LA if desired. Standard sizing is the most readily available. There is a pricing gap again in Yuma and Los Angeles by three-four dollars. Supplies will be light throughout the month of December on this commodity. The holiday pull is going strong.
Avocados: by Tim Kelley Mexico continues with good volume. We are seeing some limited supplies of Chilean fruit on the market. Mexican fruit remains the major supplier and remains aggressively priced. Bell Peppers: by Jaime Contreras Green bell market is very unsettled; some indications market is moving upward. Southern California is currently shipping green bells from Thermal and Coachella. Increasing crossings through Nogales; sizing will be more toward large fruit; supplies are more than adequate. Last and latest weather disturbances will hamper production in some growing areas. Open field colored Red bell market is steady but still very light supplies. Growers are anticipating slight increase in production as new ranches come online. Coachella/Thermal California are currently shipping light volume. Demand exceeds market. Open field colored bells to started crossing through Nogales. Last and latest weather disturbances will hamper production in some growing areas. Gold bells are settling but, they continue demand exceeds supplies. Broccoli: by Gabe Romero/Mike Pacheco This market is higher. Shippers are heading into a small supply gap. Prices look to firm up as we go into the weekend. Overall, the quality continues to be good with no major issues to report. Carrots: by Tim Kelley California carrot supplies are lighter. Demand is much better as other growing regions finish for the season. Market is firm. Cauliflower: by Gabe Romero/Mike PachecoThis market is steady with all shippers. Supplies have eased up in Yuma and Santa Maria. Demand has picked up for the holiday pull. There continues to be sporadic complaints on brown spotting being seen upon arrivals so please beware of this. Suppliers are aware and are doing their best pack a solid looking box. Celery: by Gabe Romero/Mike Pacheco
This market is steady. The smaller sizes, 36s and smaller has the lightest availability. The supplies on 24 counts are light in availability as well with most suppliers, but there is availability. Salinas, Santa Maria, and Oxnard are the areas of production for this commodity. Production has begun in Yuma. Cucumber: by Jaime Contreras Market is unsettled; production has increased as well as new acreage coming online but, some older fields are grading down or wrapping up. Cucumbers are crossing through Nogales and are good quality. Supplies may be light for the next few days due to cool weather and potential rain. Holiday season also is factoring in to availability and logistics. Onions: by John Tole Yellows in Idaho/Oregon and Washington are steady but the market is firm on all sizes. Demand has been strong but is starting to level off. Expect light packing schedules at the end of the week as most packers want to enter the weekend with a clean floor, so we could see stronger pricing. Most suppliers are still bullish from Korean & Japanese export demand and lower stocks-on-hand. Washington yellows are still producing mostly jumbos and mediums while Idaho/Oregon has larger size. Reds are also steady to slightly higher in both areas and they remain strong. Again, most shippers have lower storage inventories so they remain bullish. Whites are steady to slightly in both areas. White availability is beginning to drop.
The quality has been good in both areas and all colors. Green Onions: by Gabe Romero/Mike PachecoThis market is firm. Suppliers are steady in production from the Mexico region. We have a split market currently as the pencil onions seem to be readily available while the larger sizes are tighter. Sliminess has been reported upon arrivals. Potatoes: by John Tole Idaho cartons are steady to lower on all sizes. We will run into some production issues due to the lack of packing at the end this week/beginning of next, but other than that potato supplies remain plentiful. Demand for both varieties has been fair. Most Idaho shippers are still packing Burbanks but several have Norkotahs too. 70's and larger are still the bulk of the Idaho carton production while 80's and smaller are somewhat limited. The Washington market is steady on all sizes and they are also heavier to the larger counts. The Colorado market is steady on all sizes. Colorado is producing more of the larger counts and is also limited on 80-count & smaller. The russet quality has been good to excellent in all areas. Stockton, California is still packing whites and golds but they are near the end of the season. Bakersfield, California is also packing Gold's and Whites. Both California varieties are heavier to A-size. Washington, Wisconsin, and Minnesota continue packing red & gold potatoes and they are all mostly steady. All areas have better availability on A-size. Idaho reds and golds are also both peaking on A-size and the availability is good. B-size is limited in Idaho for both varieties. The colored potato quality has been fairly good to excellent in all areas. Leaf Lettuce: by Gabe Romero/Mike Pacheco The market is steady with most suppliers. Production has finished in Salinas. The quality in the desert on romaine Hearts continues to have issues on bleaching. The hearts are not cupping well either. The product is very green. Sizes and weights are reported to be good out of Yuma on carton romaine, as well as green and red leaf. Lettuce: by Gabe Romero/Mike Pacheco This market is steady with most suppliers. Deals are being offered on large volume type orders. The weights on the palletized lettuce continue to be steady at 41-44 #s. Demand is on the light side. Brown butts and pinking as been lightly seen upon arrivals. Yuma continues to be the main growing area for this commodity now. Squash: by Jaime Contreras Market continues unsettled on both Italian and Yellow S/N. Supplies are improving as new acreage begins harvesting but, some current growing areas are experiencing un-anticipated gaps and/or quality issues. California continues with light production from Coachella, Ca. light numbers expected. Eggplant: by Jaime Contreras Market is settling increasing supplies crossing through Nogales; excellent quality. Impending weather disturbance may slightly interrupt harvesting. Tomatoes: by Jay Martini
Baja is plentiful with grape tomatoes, however rounds are in high demand and cherries are practically impossible to find. Supply is limited at Nogales and McAllen crossings and will not pick up until the beginning of the year. Mexico will lighten the pressure on Florida when production begins, however weather will continue to be a factor here also.
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Avocados could make hamburgers healthier
A hamburger is not typically seen as a healthy food choice, but a recent study out of UCLA's Center for Human Nutrition is suggesting that it could get a little healthier - as long as you remember to order one with avocado. The pilot study, which was published in the peer-reviewed journal Food and Function, set out to determine what health benefits were gained when adding avocados to a meal. The study consisted of 11 healthy males between the ages of 18 and 35. They each had the enviable task of eating a hamburger, with some of the meals including half a fresh Hass avocado. Researchers then took several biological measures of heart and vascular health to determine the effects of adding avocados. The results showed that adding an avocado to the burger diminished inflammation and narrowing of blood vessels. That's key to the health of one's cardiovascular system because inflammation has been linked to heart attacks and blood flow is a key indicator of vascular health. The effects suggest that adding a bit of avocado to one's meal could have an instant impact on the health of a meal. "This study is based on the hypothesis that fresh Hass avocado may help support normal vascular health in 11 healthy mean, which is important for vascular health," said the study's primary investigator, Dr. David Heber. Though this is only the first in a series of seven studies aimed at exploring the health benefits of avocados, it suggests that avocados may not only go great with burgers, but they might make them a bit healthier.
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| | Peddler's Son Produce |
I am the fruit of the Soapberry tree. I am native to China, but today I am cultivated all over the globe. My single black seed is surrounded by smooth aromatic and juicy opaque flesh while covered by a rough, slightly spiked, leathery reddish pink shell. I have a wild cousin who grows hair on his shell, but he often has to get radiated to travel so you don't see too much of him. I have been referred to as a nut, but I look more like a mutant strawberry. Eaten fresh I have a sweet acidic musty flavor and I get devoured out of hand or in fruit salads. You will also find me canned in a dried form where my pulp turns black and my flavor becomes similar to that of a Muscat grape. I am rich in vitamin C.
(Answer on last page)
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Specialty Produce of the week
Parsley Root Seasons/Availability Parsley root is available year round with a peak season during winter. Current Facts Parsley root, botanical name P. crispum Radicosum Group, AKA Rooted parsley, Turnip-Rooted Parsley, Dutch Parsley, Heimischer and Hamburg Parsley is a specific variety of parsley grown for as a root vegetable rather than an herbaceous green. It should not be confused with common curly parsley or Italian flat leaf parsley - neither varieties produce edible roots. Description/Taste Parlsey root has the initial potentially misleading appearance of a turnip or parsnip. Its shape cylindric and tapered, its muted tones of white coloring roughened with dirt and furrowed textures; yet that is where the similarities end. Parlsey root has the reflective herbaceous qualities of parsley leaf with earthy undertones. Its snappy, yet tender, when raw and smooth and creamy once its cooked. The entire plant, roots and greens, is edible. Applications Parsley root is common in Central and Eastern European cuisines, particularly in winter recipes. It can be utilized as a main ingredient and supporting element using multiple methods: roasting, boiling, braising and pureeing. Parsnip root has many culinary companions, including truffles, apples, fennel, potatoes, almonds, hazelnuts, cinnamon, aged cheddars and sheep's cheeses, butter, garlic, pork, poultry, lobster and smoked fish. The leaves can also be used as a fresh garnish or salad herb or as a pot herb in soups and stews. Do not separate root from leaves until ready to use. Geography History Parsley root evolved from a wild plant native to the eastern Mediterranean region. Though cultivated varieties are grown throughout the Northern Hemisphere in both the New and Old World, parsley root remains commercially relevant as a culinary crop primarily in Central and Eastern Europe.
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Fruit and Vegetable Nutrition
Grapefruit
This fruit's name is derived from how it grows on the tree, clustered like bunches of grapes. 
How To Select
Choose grapefruits with thin, smooth, firm blemish free skins that are heavy for their size.
How to Store
Store grapefruits at room temperature for 1 week or under refrigeration for 2 to 3 weeks.
Nutrition Benefits
Fat free; saturated fat free; sodium free; cholesterol free; high in vitamin A; high in vitamin C.
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What am I? Answer
LYCHEE
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