FARMERS' MARKET REPORT: WEEK OF MAY 31, 2009
SUPPLY VS. DEMAND:
Supply and demand is an economical model based on price, utility, and quantity (available) in the market. In a competitive market, the model predicts that price equalizes demanded quantities and quantities supplied by producers, resulting in an economic equilibrium between price and quantity. Clearly this is in a perfect world…
In today’s world, far more stark and critical predictions are being made about supply and demand that are unsettling and great cause for attention and action. Remember the phrase “Think Global, Act Local”? Most of us may assume it is a relatively new term. It was actually first used in the book “Cities in Evolution” in 1915 by social activist Patrick Geddes. For nearly a century this phrase has been utilized to promote local consciousness in multiple contexts (environmental, business, agriculture) for the betterment of the world’s supply and demand. The argument for establishing local roots and supporting local roots has been active and yet, in our vastly expanding populated world, the argument has fallen short of being heard by the masses and today we are on the brink of a global food crisis that is not a short-term crisis nor one that can be solved by simply planting more. China, the world’s second largest corn-growing nation on the planet cannot even grow enough feed to sustain its pigs. As more grain is being diverted to livestock and the production of biofuels, demand has tripled since 2005. Supply and demand? The cost of corn has tripled since 2005 and it only continues to skyrocket.
Moreover, we have forgotten the source of the food that sustains us. Like breathing, walking and talking, we eat, often oblivious to the heaping global ramifications on our plate. Our beef comes from Oregon, fed by Iowan corn. Our blueberries come from Chile and our apple juice, not from Washington State, rather China. Modern society has not heeded the centuries’ old warnings, as modernity as we know it, has relieved us of the need to grow, harvest and even prepare our daily bread. We just pay for it. And the consequences are profound.
We are consuming food faster than it CAN be produced. At this rate, we need a green revolution or we will run out of food.
Buzz kill? What is a chef to do? Why are we responsible? As chefs, we are a vital and active participant in the food supply. There is no denying it. Every day, we walk into our kitchens and make decisions that have direct effects on the food chain. We can easily place orders for all of our commodities by the click of a button. We can smile at the Sysco trucks delivering goods to us from thousands of miles across the globe and sign the invoice and wave goodbye. The money saved is genius! The bottom line just got lower. Or did it bottom out? We are responsible because we hold the responsibility to our profession, to our craft, to our better judgement. We are chefs because we love food. We love that it inspires us to be better than our better selves. We love that food, at the end of the day makes us rise to the occasion. We love food because it is a natural wonder that feeds plenty. We love food because it is a gift that has been given to us and in our profession, if we allow it to shine, it allows us to shine.
We have access to over 3000 micro farms in Southern California alone. These farms are family institutions imbedded in our communities, generations of farmers working the soil, working with nature to produce the same gifts that feed the plenty. Thousands of miles away in China, a similar community relies on generations of family farms that also feed the plenty. We have a choice to choose. In an imperfect world, today, we too, can think global and act local.
To each and every chef that participates actively in the Farmers Market, I thank you. And I know the farmers thank you too. Every visit I pay to the farmers, they thank me for the support and the business that we give. That thank you is extended to each chef that makes the choice to buy a freshly picked vine-ripened tomato that screams, “Delicious….and local!”
~Melissa
MARKET REVIEW:
There was a lot of action on the farms this week! Some for the better, some proving even more that Summer is here. Summer proves unpredictable patterns in harvesting and it also puts to rest some of our favorite produce. Heirloom tomatoes are looming. Spinach varieties are wilting. Lettuces are bolting, only to be seen again in October and in the lettuce-friendly months of winter. Tangerines – we may just be tasting the last of them. Cherries are everywhere! And Fitzgerald Farms’ summer stone fruits are falling gracefully from the branches and into our hands. Pay attention because this week, produce is shifting and moving at the speed of light!
Entering: Pluots from Scott Farms, Summer Baby Squash Mix from Coastal Organics (awesome!!!), Heirloom Cherry Tomatoes, Shunkyo Radishes and Black Plum Tomatoes from Jaime Farms, Tiny Tiny Apricots, Yellow Nectarines and Debutant Peaches from Fitzgerald Farms, Cherries from Simms Cherry Farm, Baby Green Artichokes from Life’s a Choke, Green Onion Chives and Miners Lettuce from Yasutomi Farm, Pink Variegated Lemons, Meyer Lemons and Murcott Tangerines from Garcia Organics, Russian Red Kale and Spicy Mix (Arugula, Mizuna and Chard) from Windrose Farm, and All Blues Potatoes from Weiser Famly Farms.
Back on track: Fiesole Artichokes from Life’s A Choke, Stinging Nettles and Dandelion Greens from Coleman Family Farms
Gapping: Bloomsdale Spinach from Weiser Family Farms, Savoy Spinach from Rutiz Farms, All Radishes from Jaime Farms
Exiting: Apriums, French Leeks, Green Garlic, Meiwa Kumquats, Paige Tangerines, Tom’s Terrific Tangerines and Gold Nuggets from Garcia Organics, Black Kale, Baby Turnips (Coastal Organics) and Watermelon Radishes from Mcgrath Farms
Next week: A video tour of a local heirloom tomato farm!!
MARKET TOUR:
Baby Green Artichokes – round, meaty and mild, more heart than other varieties, as it is simply a tinier version of its larger counterparts that get more sun. 100% edible!
Baby Green Zucchini with Flower – Life’s A Choke Farms inject water into each squash blossom’s stem to ensure their freshness and livelihood. A wonderful and glamorous spring and summer menu accoutrement!!
Tulare Cherries – from Simms Cherry Farms – much like a bing and perfectly sweet!
Debutant Peaches – from Fitzgerald Farms. Sugar and acid strike the perfect balance making this the perfect peach!
Shunkyo Radishes – Shaped like a baby pink carrot: one moment it’s hot, the next it is sweet! My personal favorite!
Baby Summer Squash Mix– from Coastal Organics: a variety of Ronde Nice, 8-Ball, Green & Gold Zucchini, Sunburst (a.k.a gold patty pan) and Middle Eastern.
Persian Watercress – Rutiz Farms, a hot peppery leaf that has been an equally hot seller at the market. Very unique shape and taste!
Japanese Tomatoes – I just love these meaty tomatoes! They are the most beautiful tomatoes at the market right now. Great pre-heirloom season variety nicknamed the “Tough Boy” for its heat-resilient texture and succulence!
Pencil California Asparagus – Skinny, tender, tasty purple-tipped and LOCAL! So thin it cooks in a flash!
Baby Celery – from Yasutomi Farm, more leaves than stalk, hydroponically grown, slender and almost herbaceously tasty stalks. The best baby celery available. Period.
Jerry’s Berries Strawberries (Galante variety) from Rutiz Farm – sweeter than candy!!
Red Spring Onions – Weiser Family Farms
Beylik Family Farms – Fillmore, CA
Persian Cucumbers – petite and crunchy! No seeds=sweet!
Japanese Tomatoes – “Tough Boy” brings hefty flavor, succulence and meatiness.
Yellow Tomatoes – sweet, tangy and heartier than your average yellow tomato!
Coastal Organics – Oxnard, CA
Baby Summer Squash Mix– a variety of Ronde Nice, 8-Ball, Green & Gold Zucchini, Sunburst (a.k.a gold patty pan) and Middle Eastern.
Coleman Family Farm – Carpinteria, CA
Broccoli Spigarello – Leafy broccoli with ALL the broccoli flavor, but more delicate and beautiful!
Red Butter (Piret) Lettuce – you won’t find this anywhere else! Awesome texture and buttery flavor!
Freckles Lettuce – Freckles! Sweet leaves, crispy inside. Perfect lettuce carrier for salads!
Lollo Rossa Lettuce – great for mixed salads, beautiful deep purple-red.
Treviso – so young, you’ll barely recognize it. Deep green with a deep blush.
Radicchio – note: small heads! Perfect for plate garnishes. Best Radicchio ever!
Dandelion Greens
Stinging Nettles
Fitzgerald Farms
Debutant Peaches – The first peach of the season and it is striking an impeccable balance of acidity and sweetness. Makes for a perfect bite every bite!
Yellow Nectarines – Sweet and slightly acidic. The perfect nectarine!
Apriums – Hit or miss availability as season is so limited you want to take advantage of it while you can.
Apricots – the tiniest variety with the tiniest season! A quintessential apricot!
Garcia Organic Farm – Fallbrook, CA
Murcott Tangerines taste like a Paige, easier to peel!
Meyer Lemons – softer skin, brilliant, lemon orange sun-kissed color, sweet candied lemon scent and flavor!
Pink Variegated Lemons – Variegated pink and yellow skin, , beautiful pink exterior, tart lemon flavor, great for refreshing garnish.
Harry’s Berries – Oxnard, CA
Strawberries – Seascape variety, deep ruby red with a vibrant yet sweet flavor appeal!
Jaime Farm – Ontario, CA
Mixed Baby Bunch Carrots – beautiful baby yellow, orange, red, and purple haze carrots with tops
Baby White Belly Radish – gapping! sweetest radish out there with edible greens, too makes these 100% delicious.
Shunkyo Radish – gapping! Shaped like a baby pink carrot: one moment it’s hot, the next it is sweet! My personal favorite!
Easter Egg Radish – gapping! mild, snappy flavor, vibrant color bouquet of pinks, reds and white.
Icicle Radish – gapping! looks like a white carrot (except the leaves)! Rich spicy flavor can be smoothed out with a little saute and butter!
Rainbow Chard – striking colors, hearty leaves.
Onion Whistles – beautiful buds, large hallow stalks, amazing! just add water!
J.J.’s Lone Daughter Ranch- Bryn Mawr, CA
Cara Cara Oranges– a grapefruit and navel orange hybrid gives it its signature salmon colored flesh with all the great sweet juicy orange taste!
Veriegated Pink Lemons!! – must try these for yourself! Remember Pink Lemonade???
Life’s A Choke – Lompoc, CA
Baby Anzio Artichokes – a cross between green and purple artichokes, and very meaty!
Baby Purple Artichokes
Baby Green Zucchini with Flower – Life’s A Choke Farms inject water into each squash blossom’s stem to ensure their freshness and livelihood. A wonderful and glamorous spring and summer menu accoutrement!!
Lyon Artichoke with stem– large and in charge! This is a very jumbo, round, meaty variety from Southern France that yields a whole lot of heart!!
“California” Pencil Asparagus – Skinny, tender, tasty purple-tipped and LOCAL! So thin it cooks in a flash!
Baby Green Zucchini with Flower – Life’s A Choke Farms inject water into each squash blossom’s stem to ensure their freshness and livelihood. A wonderful and glamorous spring and summer menu accoutrement!!
McGrath Family Farm – Camarillo, CA
Wild Arugula – 3 Pound bag
Firecracker Lettuce – deep red, a bit frilly! Great for mixed salads!
Baby Bunch Candy Beets, Red Beets, Gold Beets
If you want beets, right now they are beautiful and priced to sell!!!
Fava Tendrils – sweet, soft and meaty flavor, great fish and meat accoutrement!! Last WEEK!
Red Okami Spinach – a uniquely shaped leaf with a deep red stem and veins – great for sauteeing!
Mike and Son Egg Ranch – Ontario, CA
Brown Eggs farm fresh eggs that are unequivocally delicious with gleaming yolks! Each egg is individually candled! (5 doz case only)
Polito Family Farm – Valley Center, CA
Oro Blanco Grapefuit – golden-flesh, sweet and juicy – still going strong!
Tom’s Terrific Tangerines – juicy squared, easy to peel, and almost seedless – terrifically yummy!!
Rutiz Farm – Arroyo Grande, CA
Sugar Snap Peas – sweet and snappy. ’nuff said!
Persian Watercress– a unique variety, with a wonderfully spicy-sweet kick
Jerry’s Berries Strawberries– (pre-order only) worth every penny!! A must try strawberry!
Savoy Spinach – gapping! cut in small clusters of 3-4 leaves – beautiful!!
Romanesco – Jerry grows the perfect-sized heads, nicest ones at the market!
Scott Farms
Pluots! – I have never tasted a better, perfectly juicy pluot before in my life!
Simms Cherry Farm
Tulare Cherries – from Simms Cherry Farms – much like a bing and perfectly sweet! First picking of the season. Sweet, dark and delicious.!
Weiser Family Farm – Bakersfield, CA
Red Thumb Potatoes – red skinned on the outside, and pretty in pink on the inside
Russian Banana Fingerlings – baker size, but oh so creamy..
All Blues Fingerlings – Similar in color to the purples, a little variegation inside, mild, moist and great cooking potato!
French Heirloom Fingerlings – red-skinned, baker-sized and white-fleshed, has a very silky texture ( I love these!!)
La Ratte Fingerlings – nutty flavors, stand out fingerling, one of the best potatoes, ever!!
Mix Baby Carrots – gapping for about a month
Micro Mix Baby Carrots – gapping for about a month
Red Spring Onions – slimmer stalks and pear shaped bulbs, last few weeks!
Baby Purple Broccoli – aka Red Arrow Broccoli, which is the specific variety. It’s not purple all the way through, but the green stem and leaves contrast it very nicely. It has a mild flavor and the farmer recommends slicing thinly and serving raw, or do a very quick saute if desired to keep the color!!
Bloomsdale Spinach – gapping for about 3-4 weeks
Windrose Farms
Russian Red Kale – wow! Big, beautiful and hearty purple and red leaves!
Spicy Greens Mix -a perfect combination of loose leaf arugula, mizuna and chard! You’ll love it!
Yasutomi Farm – Pico Rivera, CA
Baby Bok Choy – amazingly tender, great flavor, good for braising and hey, even the grill…
Baby Celery – more leaves than stalk, hydroponically grown, slender and tasty stalks. The best baby celery available. Period.
Green Onion Chives – mild, sometimes sweet green onion and chive hydroponic hybrid. great shelf-life too!
Miners Lettuce – It’s hydroponic!!!