Beautiful, bold Blood Oranges have arrived from Australian orchards! The antioxidant-rich red pigment (called anthocyanin) is brought out in colder climates and are uncommon in the citrus family, making this variety of orange coveted for its looks and berry flavor. That deep red color once made the Blood Orange exclusive to royalty and the privileged, making cameos in many early European paintings. Try them as juices, cocktails, sauces, vinaigrettes, sorbets and marmalades to add flair to your summer menu!
Glossy, green and originally from Japan, Shishito Peppers are here to (mildly) spice things up! These small, wrinkly peppers have become a mainstream pepper in America, frequently appearing on many a menu as a yummy appetizer. Can you blame restaurants for wanting to share its rich, sweet-smokey flavor with the masses? The best way to serve Shishito Peppers from your own kitchen is to coat them in some oil, cook them until their skin is blistered, and sprinkle with a nice amount of salt. They’re fun to cook and fun to eat!
We’ve got a taste of Spring this Summer with the arrival of Rainbow Carrots! With more color come more nutrients, such as increased amounts of beta-carotene and Vitamin A. What’s also great about them is that they make a beautiful dish without too much work. Serve them raw with a parmesan yogurt dip, or evenly coat them in olive oil, season with salt and pepper and roast them until desired tenderness in a 450°F oven. While carrots are already the most basic and most popular of all vegetables, these colorful varieties literally bring something new to the table!
MARKET TRENDS
Red Currants 12/6oz Bartlett Pears 90-135ct Dragon Fruit White (Florida) 10# Daisy Mandarins English Peas 10# & 25# Watermelon Radish 10# & 25# German Butterball Potato 50# Champagne Grapes 16/1# Rainier Cherries Sunchokes 5 & 10# Red Tamarillo CA Brown Figs NZ Meyer Lemons 10# CA Stone Fruit (Peaches, Nectarines, Plums) Carolina Reaper Peppers 8/.5gm Ghost Chile 8/.5gm Quince 28-30ct Peru Pomegranate Seeds 12/4 Green Cactus Pears 10# Fava Beans 10#,& 25 # Chilean Fuyu Persimmons 1 layer Baby Brussels Sprouts 12/8oz
Cavaillon Melons 20#
Padron Peppers 5 & 10#
Taylor Gold Pears 55ct
Green Midas Plums
Ready Robin Pear
Shishito Peppers 5#, 10# & 20#
Yellow Watermelon 5/6ct
Lychee 10#
Longans 11#
Melons (Crenshaw, Hammi, Casaba, etc.)
CA Black Figs
Oregon Cherries
Wasabi Leaves 25ct
Apricots 2 layer
Scorpion Chile Peppers 8/.5gm
Mix Marble Potato 10# & 50#
Chilean Pomegranates 8-14ct
Thai Coconuts 9ct
Red Cactus Pears 10#
Rhubarb 20#
Jack Fruit
Cherries, Red and Raineiers out of WA
Velvet Apricots, done for the season Star Fruit out of Florida expected in limited quantities late next week out Florida
Tiger Figs 1 layer, harvest pushed back 10 days
Minneloa Tangelos out of Peru delayed until first week of Auguast
Hatch Chiles are on track for “expected†arrival the first week of August
CA Pomegranates expected end of August
Kumato Tomato Avocado (All sizes and grades) French Beans ( All pack sizes) Mini Sweet Peppers 12/1 Tulare Giant Prunes Saturn Peaches 2 layers Red Dragon Fruit (Vietnam) Lemon Grass Domestic Blood Oranges 10 & 18# Fingerling Potatoes – All varieties Mangosteen 15#
F Y I • Dragon Fruit (White) have started out of Florida, 10#
• A Typhoon hit the Taiwan late last week, grower still assessing damage
• Lemon Grass will continue to be in limited/sporadic supplies for the next 2 -3 months
Call Kyle Lane today for pricing and information at 323.201.5800 or contactsales@4earthfarms.com.
