Happy Mother’s Day!
Asparagus – Asparagus and snap beans are always in huge demand for Mother’s Day brunch menus and prices reflect the heavy pull. We expect post-holiday pricing to fall quickly. Domestic asparagus is reaching peak harvest and quality has been exceptional.
Broccoli – We’re stocking and shipping local broccoli now and quality has been gorgeous. Good color and fresh curds at a great price.
Corn – Beautiful, sweet and plump ears from fresh fields. Quality is excellent and pricing is very favorable on the heavy supplies.
Eggs – Markets don’t seem to be changing very much as fears of Avian Flu effecting flocks and supply chain challenges keeping prices at record levels. Surprisingly, cage free eggs which are set long term contract pricing are a better bargain than white eggs currently. You can save big $$ by switching to brown eggs temporarily.
Grapes – Will remain in abundance for the next month or so and right into the transition to California’s season. The switch to a new growing area is sometimes rocky, but prices will likely remain flat as we change over due to the heavy supplies of imports available.
Lettuce – Lettuce is going through its twice yearly transition to new growing regions and things are always a little rocky during this time. Further complicating the transition is the fire that destroyed the Taylor Farms packing plant, putting pressure on other lettuce and salad producers to cover the shortfall. Supplies are limited currently on many items.
Peppers & Squash – Mexican farms are winding down but the east coast is really getting rolling. Florida and Georgia farms are wide open and NC farmers expect to start squash this coming week. We’re looking forward do a great local season on many items.
Strawberries – Local strawberries are wide open and everyone seems to have them at once. Quality has been beautiful and flavor even better! We’re kicking off our growing season here in NC and things are definitely happening. Lots of local products available now and many more just on the horizon.
Q: What is the recipe for gold soup?
A: Just put 24 carrots in!
