Ford's Produce Supply Update

Ford’s Produce App!
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We all had an eventful week last week, with the CDC’s advisory on romaine lettuce out of Yuma, AZ and the recall on 200,000,000 eggs on the east coast.  These two back-to-back events created a lot of concern and conversation.  Here’s how we dealt with it.  We quickly implemented our recall policy and contacted and recovered all unused fresh-cut romaine from our customers.  Next we...

Tomatoes are still in an oversupply situation, and prices just don’t get any lower than this.

Freight rates for cross country trucks continue to climb, with new regulations on the trucking industry costing them many thousands of dollars per month, and severely limiting the amount of hours a driver can work per month.

The California Navel Orange is one of the most delicious of all fruit when it’s at peak season. 

What’s Local Now? We currently have local strawberries, Swiss Chard, Asparagus, and Sweet Potatoes.  Lots of other items coming soon!

We’re starting to see some traditional spring time items, like English Peas, Ramps, and Morels.

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.