Every fall, the growing region in California
transitions from Northern California to Southern California and Yuma,
Arizona. Each year is a challenge, and this year has seen more than its
share of challenges. The northern regions have seen 3 heat waves, days of
smoke blocking the sun’s rays and unpredictable demand due to
COVID.
What does this
mean?
Green Leaf Lettuce
Green leaf lettuce is in extreme tight supply. Overall quality is nice, but we are still seeing sun scald, dehydration, and wind/fringe burn.
Iceberg Lettuce
Iceberg lettuce is in an escalated market, meaning the markets are very active. Demand is up; supply is down.
Romaine Lettuce
Romaine and Romaine Hearts are in extreme tight supply. We are still seeing increased fringe/tip burn, sun scald, light weights, and occasional dehydration due to the heat and decreased fields.
Broccoli
Broccoli and Broccoli Florets are on a watchlist. We anticipate a moderate gap in supply over the next 1 to 2 weeks as the transition continues.
With all the above products, we have seen decreased shelf life. Product looks great upon hitting our docks but deteriorates much quicker. This is due to the extreme conditions the product was exposed to while growing.
Please be patient with our products as we continue to find the best product available. Sometimes the best product available isn’t perfect product. Once the transition has completed in a couple of weeks, we expect to see higher quality lettuces and broccoli.
Censea shrimp have been fully cooked and flash frozen directly after harvest to ensure maximum freshness. They are excellent for use in shrimp cocktail or in dishes that require no additional cooking. Serve with your favorite cocktail sauce, with pasta, or in a salad! Peeled and deveined. Frozen.
A healthy meat replacer in your favorite recipes. Tempeh is high in fiber and protein and can be utilized as a steak or cutlet or as a replacement for ground beef. Ingredients: Cultured organic soybeans, filtered water. Contains wheat, soy.
Whether you have numerous guests with dietary restrictions or your restaurant is looking for a way to give back to the environment, the Impossible Burger is a must. This unique burger delivers protein and iron comparable to conventional ground beef from cows (80/20) with none of the cholesterol, hormones, or antibiotics found in beef. Compared to a burger made from cows, making an Impossible Burger uses about 1/20th the land, 1/4th the water, and produces 1/8th the greenhouse gas emissions. For this reason, the Impossible Burger is more than just a delicious vegetarian option for your menu, it is a way to ensure our environment stays protected.
Go Veggie plain cream cheese is anything but plain. Go Veggie Vegan Classic Plain Cream Cheese is the most award-winning, dairy-free spread around. It’s rich, creamy and spreadably smooth. Whip up frosting for red velvet cupcakes, slather it on Sunday bagels or stuff it into French toast.
Perfect for grande- and vente-sized coffees and teas, this extra- large, 7 1/2″ wood coffee stirrer offers a reliable addition to “togo” orders! Its rounded edges ensure safety while guaranteeing a thorough blending of cream and sugar.
