Ford's Produce Supply Update

Ford’s Produce App!
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Mild springtime weather is helping Florida farmers to keep good harvests going on squash, zucchini, tomatoes, corn, beans, and most other items.

West Coast growing areas are seeing some beautiful weather, and it’s really helping along many crops.

Tomato markets are soft and pricing is cheap on all varieties.  Moderate supplies are coming from Florida, but Mexican growers are really pumping out the product, and selling into the US at minimum legal pricing.

February is Potato Lovers Month.  Check out our mixed color marble potatoes or mixed color fingerling potatoes for a splash of color on the plate and a delicious starch choice.

Weather continues to be perfect in the Asparagus growing areas and volume is very good.

Don’t forget to check out our extensive line of dry goods.  We stock most essential consumables like paper towels, napkins, to-go boxes and utensil kits.

Q: What do you get when you cross a potato with an elephant?

Q:  How do you know carrots are good for your eyes?

FDA Food Safety Alerts & Recalls

Ford's Produce is Superior Rated!

Fords Produce Facebook Fan Page.

Ford's Produce Co.
Featured Chef
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.