Ford's Produce Supply Update

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We’re kind of in a transition time between seasons.  Many of the storage items like potatoes, onions, and apples are in short supply as farmers wait for the new season to begin...

Avocado markets are still a mess.  Demand outstrips supply and inventories have become depleted.

Sweet corn is plentiful with excellent quality.  It’s a great time to showcase this taste of summertime.

Blueberry production continues to decrease as we head towards the fall and end of domestic production.

Quality is improving as farmers are getting back on track and caught up in the fields.

Marginal quality coming from most squash areas has the market very high, but zucchini is plentiful and really pretty.

Most California vegetables are lower this week, with growers settling into normal summertime patterns.

Tomatoes are settling back down to more typical levels,  especially romas.  Grape tomatoes are a real bargain now.

Local News….

Local vine ripened and heirloom tomatoes are still in good volumes, though the rains have given them troubles lately.

Hot peppers and eggplants seem to be the most prevalent local vegetables currently.

Q: Why are pirates called pirates?

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Ford's Produce Fruit Ripening Guide

Fruits that Ripen After Harvest
Fruits that Don't Ripen After Harvest
Apricots Nectarines Apples Limes
Avocado Papaya Berries Mandarins
Bananas Peaches Cherries Oranges
Cantaloupe Pears Grapefruit Pineapple
Carambola Plantains Grapes Strawberry
Honeydew Plums Lemons Watermelon
Kiwifruit Tomatoes

Ethylene Gas:  Benefits and effects to produceFords Produce Bananas
Ethylene is one of the most active plant hormones known.  Fruit can be ripened quickly by introducing ethylene gas into a controlled environment.  For example, it is often used to ripen bananas, tomatoes, and avocados.  By placing peaches in a closed bag, you’re taking advantage of the fruits natural ethylene to speed softening.

While ethylene is great for ripening some fruits, the gas can cause premature decay of other fruits and vegetables that are sensitive to it.  To avoid deterioration or rapid ripening of sensitive foods, you should avoid storing them too close together with products that emit a great deal of ethylene gas.  Damaged or older fruits generate increased levels of ethylene, so remove injured produce right away.  If you only have one cooler, keep lids on storage boxes, store sensitive items as far away as possible from ethylene producers, and rotate product properly.  If your inventory turns quickly, ethylene should not cause quality problems.

Fruits that produce high amounts of Ethylene
Apples Kiwifruit
Apricots Mangos
Avocados Papayas
Bananas Peaches
Cantaloupe Pears
Honeydew Plums
Fruits that are sensitive to Ethylene
Beans Greens
Broccoli Lettuces
Brussel Sprouts Okra
Cabbage Peas
Cauliflower Peppers
Cucumbers Spinach
Eggplant Squash

 

We look forward to serving you!