Ford's Produce Supply Update

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Demand exceeds supply for broccoli and cauliflower this week.  Elevated demand from food service business on limited summer acreage in Central California is leading to elevated market pricing and extreme shortages, especially on broccoli florettes.

Two months of abundant supply and severely depressed markets have, as we predicted in early September, shifted to production shortages, quality concerns, and higher prices.

Thanks to improved growing techniques by our farmers, we expect to have local tomatoes into December this year.

Squash seemed to be in a glut for the past few weeks with more supply available than could be sold.

California Citrus growers have finished their valencia crop, and we’re still about 2-3 weeks away from harvesting Navel oranges.

Asparagus markets are way down this week, with heavier supplies coming from Mexican and Peruvian growers.

We have all kinds of fall decorations!  Choose from gourds, pumpkins of all sizes, and indian corn.

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Ford's Produce Co.
Chef of the Month
Adam S. Cobb

Description: Picture of Anthony WilkinsYears in a Kitchen10
TrainingCulinary Institute of America
Current Position: Executive Chef, Glasshalfull Restaurant, Chapel Hill, NC
Previously Worked At:  As a private Chef for an elite NYC family, and various Michelin rated restaurants in Spain during apprenticeship, 2941- Washington, DC
Signature Style:  “My cooking style is multi-dimensional with a strong focus on utilizing local food products: meat, fish, fruit, veg, herbs, eggs, etc.  My formal education at the CIA was based on classical French cuisine which set my foundation.  However, there is also a strong Mediterranean influence across my menus due to my studies in Italy and Spain.  Chef Adam strives to stay true to buying local, both by supporting local growers and using local ingredients.”
Signature Dish:  “No signature dish at this point, though I've successfully launched the Tapas concept specifically at Glasshalfull.  I really make an effort to change the menu often and that means more than seasonally.”
Proudest Accomplishment:  High retention of current customers.  Once he gets them in his restaurant, they come again and again. -Making the dream of living/working in Europe a reality and bringing a second language home with me along with endless gastronomic inspiration.
Biggest Challenge as a Chef“Finding a healthy balance between work and all of its constant demands, family time and personal time.”
Advice to Others in Foodservice“Always strive for perfection.”
Family:  His wife Meg, and his 1 ½ year old son Jackson
Interests:  Chef Adam is a car enthusiast, enjoys architecture and briefly considered making it his career, and passionate about sustainable farms.