Ford's Produce Supply Update

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We’ve seeing good production for local tomatoes, and quality has been beautiful on the increasing volumes.

Local NC farmers have been harvesting good numbers on squash and zucchini and are now picking cucumbers, peppers, and white and bi-color corn.

Domestic asparagus is finishing up for the season, with Michigan and Washington State reaching the end of their harvests.

Stonefruit season is upon us!  We have plums, peaches, pluots, cherries, apricots and nectarines!

Mexico’s grape season has begun, but supplies are way down compared to past years.

Even though local strawberries are winding down for the year, markets are down with California hitting peak production.

The heat wave forecast from last week is expected to peak but won’t be quite as hot as originally expected.

Domestic growers are harvesting good numbers of cantaloupes and honeydews now, and we’re even seeing some Athena variety melons starting up with light

Q:  What type of lettuce did they serve on the Titanic?

What’s New at Ford’s Produce?
We are super excited to tell you about new project that we’re working on. We’re finishing up construction on our own organic greenhouse facility. We’ll be planting within the month and harvesting many local herbs, lettuces and specialty vegetables ourselves to serve you with this summer and in the future.

 It’s going to be organic, local, and the most sustainable farmingmethod available. More information to come, as we get further along.

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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.