Ford's Produce Supply Update

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We’re kind of in a transition time between seasons.  Many of the storage items like potatoes, onions, and apples are in short supply as farmers wait for the new season to begin...

Avocado markets are still a mess.  Demand outstrips supply and inventories have become depleted.

Sweet corn is plentiful with excellent quality.  It’s a great time to showcase this taste of summertime.

Blueberry production continues to decrease as we head towards the fall and end of domestic production.

Quality is improving as farmers are getting back on track and caught up in the fields.

Marginal quality coming from most squash areas has the market very high, but zucchini is plentiful and really pretty.

Most California vegetables are lower this week, with growers settling into normal summertime patterns.

Tomatoes are settling back down to more typical levels,  especially romas.  Grape tomatoes are a real bargain now.

Local News….

Local vine ripened and heirloom tomatoes are still in good volumes, though the rains have given them troubles lately.

Hot peppers and eggplants seem to be the most prevalent local vegetables currently.

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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.