Ford's Produce Supply Update

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The Asparagus market out of Mexico is stronger with less volume available and tighter supplies.

Demand exceeds supplies for all sizes and cuts of cauliflower and broccoli. Quality in Yuma, Arizona and California's Imperial Valley has been excellent.

Most lettuce farmers are struggling through the heat of the tail end of the desert season and looking forward to starting in fresh fields in Salinas.

Tomatoes are still plentiful as mentioned last week.  Small-sized tomatoes are bringing better prices but there is still a lot of big sized tomatoes.

Squash and zucchini prices are coming off and should continue to fall slightly for the next 7-10 days.

Onions seem to be coming from everywhere at once and there are plenty to choose from.

Q: What does Charles Dickens keep in his spice rack?

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Produce Handling

Fruit Storage Guide | Vegetable Storage Guide

Proper rotation practices must be followed in order to keep produce fresh.

Simply write the delivery date on the outside of every carton received and store the cartons so the date can be easily read. The oldest product should be used first according to the FIFO method (First-In, First-Out).

Temperature fluctuates widely from front to back of the cooler due to the location of the cooling unit and frequency of the door being opened. Divide the cooler into three areas and store as noted below:

1. Apples, Basil, Cabbage, Cantaloupes, Carambola, Citrus,Fords Produce Asparagus Cucumbers, Eggplant, Garlic, Honeydews, Jicama, Limes, Okra, Onions, Papayas, Pears, Peppers, Pineapples, Plums, Radishes, Rhubarb, Ripe Tomatoes (for short periods only), Zucchini.

2. Alfalfa, Apricots, Bean Sprouts, Berries, Carrots, Corn, Fresh-Cut Salads, Greens, Head Lettuce, Herbs, Kale, Leaf Lettuce, Parsnips, Ripe Nectarines, Ripe Peaches, Spinach

3. Artichokes, Asparagus, Beets, Broccoli, Cauliflower, Cherries, Coconuts, Grapes, Green Onions, Kiwifruit, Mushrooms, Parsley, Peas, Turnips, Watercress

Store at room temperature: Pineapples, bananas, papayas, pears, mangos, avocados but they should really be used upon arrival. Be careful not to over-buy; if you refrigerate a ripe tomato, it loses flavor.

Do not refrigerate these items: potatoes, onions, garlic, ginger roots, rutabagas and yams.

We look forward to serving you!