Ford's Produce Supply Update

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We’ve seeing good production for local tomatoes, and quality has been beautiful on the increasing volumes.

Local NC farmers have been harvesting good numbers on squash and zucchini and are now picking cucumbers, peppers, and white and bi-color corn.

Domestic asparagus is finishing up for the season, with Michigan and Washington State reaching the end of their harvests.

Stonefruit season is upon us!  We have plums, peaches, pluots, cherries, apricots and nectarines!

Mexico’s grape season has begun, but supplies are way down compared to past years.

Even though local strawberries are winding down for the year, markets are down with California hitting peak production.

The heat wave forecast from last week is expected to peak but won’t be quite as hot as originally expected.

Domestic growers are harvesting good numbers of cantaloupes and honeydews now, and we’re even seeing some Athena variety melons starting up with light

Q:  What type of lettuce did they serve on the Titanic?

What’s New at Ford’s Produce?
We are super excited to tell you about new project that we’re working on. We’re finishing up construction on our own organic greenhouse facility. We’ll be planting within the month and harvesting many local herbs, lettuces and specialty vegetables ourselves to serve you with this summer and in the future.

 It’s going to be organic, local, and the most sustainable farmingmethod available. More information to come, as we get further along.

FDA Food Safety Alerts & Recalls

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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!