DOCSLIB.ORG

Click to Edit Master Title Style PRESS KIT

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Click to Edit Master Title Style PRESS KIT Click to edit Master title style PRESS KIT 1 Company Background COMPANY NAME COMPANY DESCRIPTION Ocean Mist Farms Ocean Mist Farms, a fourth generation family- owned business and the largest grower of fresh HEADQUARTERS Artichokes in North America, is committed to delivering the highest standards in the industry Castroville, CA for food safety, product quality, customer WEBSITE service, innovation and sustainability. The company’s full line of 30 fresh vegetables www.OceanMist.com includes the award-winning Season & Steam www.OceanMistOrganic.com and Ocean Mist Organic product lines. www.AllAboutArtichokes.com MEDIA CONTACT FOOD SAFETY LEADER Diana McClean Joe Pezzini, president and chief executive Director of Marketing officer, was the first chairman of the advisory 831-770-6435 board for the California Leafy Green Product Handler Marketing Agreement (LGMA.) [email protected] 2 Growing Regions Ocean Mist Farms is headquartered in Castroville, California – the world’s Artichoke capital. All growing ground is strategically located in regions with prime soil and micro-climates that enable Ocean Mist Farms to farm more than 30 fresh vegetable commodities, including Artichokes, year round. Our Growing Regions 3 Company History Since 1924 Ocean Mist Farms has a more than 90-year legacy of growing fresh vegetables in California. Since 1924, Ocean Mist Farms has led the commercial growing and shipping of Artichokes from Castroville, a town that is now synonymous with the thorny, odd-looking little vegetable, and today it is recognized as the largest Artichoke operation in the United States. Through the Depression, labor strikes and two world wars, Ocean Mist Farms' commitment to high quality and superior service has never wavered. That commitment to customers dictates a continuous emphasis on quality assurance from soil to consumer. 4 Company History California Artichoke & Vegetable Growers Daniel Pieri and cousins Amerigo and Angelo Del Chiaros launched the California Artichoke & Vegetable Growers Corporation in 1924, renamed Ocean Mist Farms in 1995. Pieri had been in the produce business in San Francisco since 1908 having earlier formed the San Francisco Artichoke Association and the Santa Cruz Vegetable Company. He had considerable experience growing Artichokes and Brussels sprouts in the San Gregorio and Half Moon Bay areas. He and the Del Chiaros leased land south of Castroville and soon the three men were in business joined by Alfred Tottino, a local vegetable grower. The foursome set up business in a wood and tin shed at the Del Monte Junction. Into the 1930s, many growers had no electricity or telephone service. Business was done by a handshake or through the mail. The Pieri/Reasons and Tottino families continue to be involved in Ocean Mist Farms daily operations. 5 Company History Growth & Expansion Before WWII the company started growing broccoli and in the 1950s and 1960s added fava beans, English peas, cabbage, cardone and fennel sprouts (sweet anise). In 1972, Ed Boutonnet, now chairman of the board of Ocean Mist Farms and a native of Salinas, joined the company, bringing with him Sea Mist Farms (Artichokes) and later Boutonnet Farms (mixed vegetables) further diversifying the company’s vegetable offerings. The Boutonnet family is a third- generation farming family and active in managing Ocean Mist Farms. Since the early 1980s, asparagus, cauliflower, celery, green onions, leeks, iceberg lettuce, mixed lettuce, and rapini have been added to Ocean Mist Farms’ commodity list. In 1983, the Bengard family became part of Ocean Mist Farms with representation on the board of directors. This farming family grows approximately 1,800 acres of product annually for the company. 6 Company History Today Today Ocean Mist Farms employs approximately 90 people in sales and related administrative positions, approximately 200 in its packing and state-of-the-art shipping and cooling facilities, and nearly 1200 individuals at is affiliated ranches and harvesting operations. With satellite operations in the Coachella valley, Oxnard and Huron, Calif., Yuma, Az., and Baja Mexico, the closely held corporation leads the industry in field packing and cooling technology as well as innovative packaging. 7 The Artichoke Leader Largest grower of fresh Artichokes in North America Largest collection of Artichoke dedicated content at www.AllAboutArtichokes.com Only online Artichoke Club, with more than 60,000 members and growing Largest proprietary Artichoke plant breeding program in North America Only year round Artichoke growing program in the country 8 Season & Steam Technology Ocean Mist Farms presents its award-winning microwavable steam package for cleaned and ready-to-cook fresh vegetables that gives users the option to pre-season the contents to their flavor preference, reseal with the zip lock and steam by microwave all within the same bag. The ability to pre-season the fresh vegetable contents (prior to cooking) is an exclusive convenience attribute to the produce department. This technology is available for Artichokes as well as three Brussels sprouts items: SuperShreds SuperFood®, Quick Cook Sprout® and whole Brussels sprouts; and new to the world vegetable Kalette®. 9 Season & Steam Technology COOKING TIMES VARY BY ITEM 5 5 3 3 7 minutes minutes minutes minutes minutes minutes3 Ocean Mist Farms received the Joe Nucci Award for Product Innovation by Produce Business magazine for its “Season & Steam” packaging and the Produce Marketing Association Impact Award for Excellence in Produce Packaging twice. The Ocean Mist Farms Season & Steam product line is available year-round at select retailers10 in markets nationwide. Suggested retail price ranges from $3.49 - $3.99 per bag. Ocean Mist Organic Ocean Mist Farms has been growing organic vegetables since 2000 when we set aside organic acreage to produce premium organic artichokes. Since then, we have expanded our organic offerings to include a variety of vegetables. In 2015, Ocean Mist Farms created the Ocean Mist Organic label to service its customers nationwide. The line of organically-grown produce includes, beets, broccoli, cauliflower, celery, cilantro, fennel, iceberg lettuce, kale, leeks, parsley, red leaf, green leaf, romaine and spinach. The items are available year-round, nationwide. 11 Key Brand Messages 1. Ocean Mist Farms is a fourth-generation grower-owned business that was founded by Italian Immigrants in 1924. 2. Farms in multiple locations throughout California, Arizona and Baja Mexico. 3. Famous artichokes were named the official state vegetable of California. 4. Ocean Mist Farms has been growing artichokes and 30 other premium fresh vegetables along the Monterey Coast for more than 90 years. 5. Ocean Mist Farms is the largest grower of artichokes in North America and one of the largest growers of Brussels sprouts in the United States. 6. Ocean Mist Farms offers 15 organically grown produce items under the Ocean Mist Organic label. 7. Ocean Mist Farms fresh artichokes and other premium fresh vegetables can be found everyday in grocery stores nationwide. 8. Over 20% of Ocean Mist Farms employees have worked with the company for over 20 years. 12 Key Brand Messages Environment Stewardship & Sustainability 1. Since 1924, environmental stewardship has always been a core value for Ocean Mist Farms. 2. Ocean Mist Farms is committed to preserving and enhancing the land on which we farm and the surrounding ecosystems. 3. Respect for our natural resources, including our employees who make our success possible and the environment in which they work, is central to our organization. Water Conservation 1. The proximity of our ranches to the ocean in California’s Monterey Bay makes water conservation a critical component of Ocean Mist Farms’ field management. 2. Ocean Mist Farms water conservation practices include: • Using recycled water to irrigate crops. • Using drip irrigation and soil moisture sensors to deliver water and nutrients only where needed. • Carefully managing irrigation activities to minimizing water runoff, evaporation, and drift. • Using vegetated waterways to improve water quality. • Cultivating seed varieties that require less water. 13 Key Brand Messages Food Waste 1. Ocean Mist Farms employs several strategies through the supply chain to supply only superior quality product and reduce the amount of food waste generated: • Inputs are applied as needed and not in excess • Packaging materials are thoroughly tested for superior product protection and supply chain integrity • Harvesting practices and technologies are developed to maximize production and crop yield efficiencies 2. Ocean Mist Farms works with state and local food banks to donate nutritious and safe produce to those in need including Ag Against Hunger and California Association of Food Banks. Community Relations 1. Ocean Mist Farms has been a proud supporter of the Annual Castroville Artichoke Food & Wine Festival since its inception more than 50 years ago. This Festival is an annual non-profit organization that raises funds for local community organizations. 2. Ocean Mist Farms is an annual supporter of various local school programs from science camp to athletic programs. 14 Logo Style Guide PMS 187 (red); PMS 288 (blue) C 0% - M 100% - Y 79% - K 20% C 100% - M 67% - Y 0% - K 23% FOR DOWNLOADABLE LOGO FILES: See Press and Media Section of www.OceanMist.com 15 Organic Style Guide FULL COLOR LOGO COLORS The Ocean Mist Organic logo is comprised of three colors: purple, teal and orange. For film and tag printing use Pantone colors. For offset printing use the CMYK equivalents. For web work, use the RGB equivalents. FOR DOWNLOADABLE LOGO FILES: See Press and Media Section of www.OceanMist.com 16 Season & Steam Style Guide PRIMARY LOGO PRIMARY GREYSCALE PRIMARY COLOR Season & Steam Red The primary color used to Pantone 200C represent the Season & Steam C16 m100 y87 k56 product line in Red pantone 200 C. FOR DOWNLOADABLE LOGO FILES: See Press and Media Section of www.OceanMist.com 17 18 .
Load more

Recommended publications
  • Kale = Kitty Litter Same Thing? I Just Don't Get Kale. in Cheap Diners I
    Kale = kitty litter Same thing? I just don’t get kale. In cheap diners I have encountered it as a flat leaf upon which otherwise marginally edible food is served. In this role I find it acceptable, often dark green, sometimes a hint of purple (anthocyanin) pigmentation and often a rugose texture – a functional, indeed a unique, napkin – but it is my understanding that we eat the food on the kale leaf, not the napkin itself. Not only have I encountered individuals who actually eat the kale napkin, but they buy kale and make smoothies – you do not want to share a home or any close contact with these people. Moreover, much to my surprise, some people, likely as self-inflicted punishment for misdeeds, actually eat a thing called the oven baked ‘kale chip’. I saw the kale chip in the store and my immediate reaction was revulsion, followed by confusion as to why green kitty litter was in the vegetable section of the grocery store. Is there anything positive about kale? No, not really, except that as a napkin or as an ornamental it is fairly attractive and grows robustly in almost any garden or climate with no insect pests or diseases. This should be an important culinary clue, that even insects, fungi and bacteria find it inedible. Kale is in the Brassicaceae family and remarkably, is that same genus and species, Brassica oleracea, as at least six other legitimate vegetables including collards, cauliflower, broccoli, cabbage, Brussel sprouts and kohl rabi. You can make fertile crosses among these vegetables and a brave soul in England attempted to make kale edible, or as they hoped “trendy” by crossing kale and Brussel sprouts to produce the “Kalette”.
    [Show full text]
  • Direct-Grower-Web-Packet.Pdf
    Onions, Yellow $0.90 lb Turnips, White, Red, Amber $0.95 lb Onions, Red $0.90 lb Yams $1.20 lb Onions, Sweet $1.00 lb Yams, Purple/Stokes $1.40 lb Onions, White $0.90 lb GREENS Onions, Bagged 3# (all) $2.10 ea Arugula $1.50 ea Onions, Green Top Candy #N/A ea Chard $1.50 ea Parsnips $1.70 lb Collards $1.50 ea Peas, Snow $3.00 lb Endive & Escarole $1.35 ea Peas, Snap $3.00 lb Loose Leaf Lettuce $2.50 lb Peppers, Green Bell $1.70 lb Culinary Dandelion Greens $1.50 ea Peppers, Red Bell $3.00 lb Kale, baby clams $2.25 ea Peppers, Yellow Bell $3.00 lb Kale, Green $1.50 ea VEGG Peppers, Purple Bell $3.00 lb Kale, Red $1.50 ea Asparagus - 1 Pound Bunch $4.00 ea Peppers, Anaheim $3.50 lb Kale, Lacinato $1.50 ea Beans, Green $2.40 lb Peppers, Hot Wax $3.50 lb Kalette / Lolipop Kale $6.00 lb Beans, Purple $2.40 lb Peppers, Jalapeno $3.50 lb Lettuce, Butter $1.25 ea Beans, Romano $2.40 lb Peppers, Cubanelle $3.50 lb Lettuce, Specialty Leaf $1.25 ea Beans, Yellow $2.40 lb Peppers, Gypsy $3.50 ea Lettuce, Romaine $1.60 ea Beets, loose $1.35 lb Peppers, Hot Other $3.50 ea Lettuce, Green Leaf $1.40 ea Beets, Gold $1.35 lb Peppers, Extreme Hot (1/2pt) $5.00 lb Lettuce, Red Leaf $1.40 ea Beets, Chioggia $1.35 lb Popcorn $0.50 lb Lettuce, Head $1.25 ea Beets, Green Top Red $1.50 ea Potatoes, Fingerling $1.50 lb Salad Mix / baby greens $4.50 lb Baby Bok Choy $1.20 lb Potatoes, Roasters $0.64 lb Microgreens (Pkg) $3.00 ea Bok Choy $1.20 lb Potatoes, Red $0.88 lb Raddicchio $1.50 ea Broccoli $1.95 lb Potatoes, Russet $0.88 ea Spinach, Bunch $1.40 ea Brussels
    [Show full text]
  • SMALL PLATES House-Baked Focaccia, Maldon Salt
    SMALL PLATES PIZZA House-baked focaccia, maldon salt, garlic oil - 6 Cabbage, spicy tomato sauce, garlic, pork sausage, mozzarella, ricotta, capers - 27 Fire roasted castelvetrano olives - 6 Leek, bacon, garlic, kalette, mozzarella, fontina, balsamic - 28 Roasted beets, cara cara orange, blood orange, whipped mint ricotta, pea shoots - 12 Purple Sprouting Broccoli, roasted garlic, kale pesto, tofu “ricotta”, turnips, chili oil, lemon, pea shoots (vegan) - 27 Roasted root vegetables, chimichurri, pistachios - 14 Apple, balsamic roasted onion, mozzarella, pork sausage, goat Vegetable soup, sausage, tomato, escarole, chickpea, cheese, herbs - 28 parmesan, herbs - 13 Fennel, tomato sauce, castelvetrano olives, fresh mozzarella, Roasted carrots, herbed yogurt, toasted sesame seed, herbs -26 cilantro - 14 Roasted Mushrooms, mozzarella, provolone, ricotta, roasted garlic, rosemary, honey, lemon - 27 SALADS Classic, tomato sauce, mozzarella - 18 Lacinato kale, focaccia croutons, parmesan, garlic anchovy aioli*, roasted lemon - 8 / 14 + Pepperoni - 5 + Shaved parmesan - 3 Farm greens, gruyere, hazelnuts, watermelon radish, + Pork sausage - 5 + Ricotta - 4 purple daikon, brown butter balsamic - 14 + Bacon - 5 + Goat Cheese - 4 Endive, pears, kohlrabi, walnuts, horseradish- Classic - tomato sauce, mozzarella - 16 gorgonzola dressing* - 14 + Anchovies - 5 + Olives - 4 + Farm eggs - 5 + Mama lil’s - 4 PLATES + Mushrooms - 5 Manila clams, garlic, white wine, butter, bacon, + fennel, herbs, garlic toast - 26 *Eating raw or undercooked food may increase
    [Show full text]
  • Kalette Phytoactives What Is the Whole Food Matrix?
    Kalette Kalette, also called Flower Sprouts or Brusselkale, is a unique cruciferous vegetable with leaves like kale, thick stems, and a purple-green color. The kalette plant houses many of the same nutritional and phytoactive properties associated with other cruciferous vegetables but with some key differences. Kalette is a concentrated source of plant-based choline. The prominent glucosinolate in kalette is glucobrassicin, the precursor to Indole-3-Carbinol (a metabolite ultimately metabolized to Diindolemethane (DIM) in humans). Dried kalette retains nutritional components, phytonutrients, and enzyme activity key to unlocking phytoactive potential. Eating kalette and other leafy green vegetables improves your food quality score (FQS). Phytoactives Chlorophyll Green pigment in plants with potential anti-inflammatory, antioxidant, and anti-bacterial activity Myrosinase Enzyme found in plant tissue that initiates conversion of glucosinolates to bioactive isothiocyanates Glucosinolates Sulfur-containing secondary metabolites mostly found in cruciferous vegetables, when activated by myrosinase from the plant or after ingestion by gut bacteria, associated with positive effects stemming from antioxidant activity such as cardio-protection and detoxification support GlucoBrassicin (2.628 mg)** Glucoiberinn (1.127 mg)** Sinigrin (0.535 mg)** Progoitrin (0.003 mg)** GlucoRaphasatin (0.004 mg)** GlucoRaphanin (0.008 mg)** GlucoNapin (0.001 mg)** Glucobrassicanapin (0.002 mg)** Glucoerucin (0.004 mg) ** Carotenoids Antioxidants with anti-cancer potential that may lower risk of macular degeneration Lutein (106.0 mcg/g)** Zeaxanthin (0.385 mcg/g)** Carotenoids Antioxidants with anti-cancer potential that may lower risk of macular degeneration Beta carotene (76.78 mcg/g)** What is the Whole Food Matrix? Supports balance immune modulation for healthy inflammation response.
    [Show full text]
  • 2017 Tilth Alliance Early Spring Edible Plant Sale Vegetable Plant List
    2017 Tilth Alliance Early Spring Edible Plant Sale Vegetable Plant List Updated 3/14/2017 Please be aware that we may not have all of the varieties listed in this document at the 2017 March Edible Plant Sale. Occasionally, the growers will experience a crop failure or the plants will be too small to sell. We apologize for any inconvenience this may cause. All our vegetable starts are organically grown and/or Certified Organic by Rent's Due Ranch in Stanwood, WA, Sunseed Farms in Acme, WA, Cascade Cuts in Bellingham, WA, and Oxbow Farm in Carnation, WA. Artichoke Green Globe 100-120 days. Open pollinated. Deep green, round flower buds with a light purple tinge. They are 3-5 inches in diameter and have thick, flavorful hearts. A good harvest of 3-4 heads can be expected on second year plants. throughout the summer. The most hardy and dependable artichoke in our region. Imperial Star 85 days. Open pollinated. This artichoke is for gardeners who can't overwinter artichokes or just want to grow them as an annual. A happy plant will produce 6 nearly spineless, rich green, round flower buds with rich artichoke flavor in their first season. They produce in the cooler fall which they prefer to summer's heat. Purple Italian 120 days. Open-pollinated. Add color with these purple-headed artichokes! Harvest large and tasty tender heads in late summer or fall. More tolerant to both heat and cold than the standard green globe artichokes.Green Globe 100-120 days. Open pollinated. Deep green, round flower buds with a light purple tinge.
    [Show full text]
  • SMALL PLATES House-Baked Focaccia, Maldon Salt
    SMALL PLATES PIZZA House-baked focaccia, maldon salt, garlic oil - 6 Cabbage, spicy tomato sauce, garlic, pork sausage, mozzarella, ricotta, capers - 27 Fire roasted castelvetrano olives - 6 Leek, bacon, garlic, kalette, mozzarella, fontina, balsamic - 28 Roasted beets, cara cara orange, blood orange, whipped ricotta, mint - 12 Purple Sprouting Broccoli, roasted garlic, kale pesto, tofu “ricotta”, turnips, chili oil, lemon (vegan) - 27 Roasted root vegetables, chimichurri, pistachios - 14 Apple, balsamic roasted onion, mozzarella, pork sausage, goat Vegetable soup, sausage, tomato, escarole, chickpea, cheese, herbs - 28 parmesan, herbs - 13 Fennel, tomato sauce, castelvetrano olives, fresh mozzarella, Roasted carrots, herbed yogurt, toasted sesame seed, herbs -26 cilantro - 14 Roasted Mushrooms, mozzarella, provolone, ricotta, roasted garlic, rosemary, honey, lemon - 27 SALADS Classic, tomato sauce, mozzarella - 18 Lacinato kale, focaccia croutons, parmesan, garlic anchovy aioli*, roasted lemon - 8 / 14 + Pepperoni - 5 + Shaved parmesan - 3 Farm greens, gruyere, hazelnuts, watermelon radish, + Pork sausage - 5 + Ricotta - 4 purple daikon, brown butter balsamic - 14 + Bacon - 5 + Goat Cheese - 4 Endive, pears, kohlrabi, walnuts, horseradish- Classic - tomato sauce, mozzarella - 16 gorgonzola dressing* - 14 + Anchovies - 5 + Olives - 4 + Farm eggs - 5 + Mama lil’s - 4 PLATES + Mushrooms - 5 Manila clams, garlic, white wine, butter, bacon, + fennel, herbs, garlic toast - 26 *Eating raw or undercooked food may increase your risk for food borne
    [Show full text]
  • 2021 Twilley Catalog
    Catalog2021 for Farms, Local Market and Bedding Plant Growers Grower Discounts Available Looking for untreated seed? We offer many different varieties! To Order Call: (800) 622-7333 • +1 (864) 227-5140 (Int'l) Fax: (864) 227-5108 www.twilleyseed.com Table of Contents Otis S. Twilley Seed Co. Inc. 2021 AAS Winners ..................................................114-115 121 GARY ROAD • HODGES, SC 29653 PHONE: 864-227-5140 • FAX: 864-227-5108 Professional Seeds Series ...................................................... 3 TOLL FREE ORDERING: 800-622-7333 Dear Grower Friends, Planting Information .............................................................................. 113 Growing Supplies ................................................................................... 113 Welcome to the 2021 Otis S. Twilley Seed Company catalog. On behalf of our entire Order Form ...................................................................................Centerfold staff, we thank you for your continuing trust and support. Warranties ....................................................................................Centerfold In a year when Covid-19 has altered much, it has not changed the basic miracle that Artichoke .................................................................................................... 7 seeds can grow into healthy food and beautiful flowers. Seed feeds and enhances the Arugula ..................................................................................................... 31 world. Asparagus ..................................................................................................
    [Show full text]
  • World Vegetable 2015 Final Report
    Project Title: Identification of Crops and Cultivars of World Vegetables Project Number: FI 2013-0017 Final Report Applicant: Horticulture Nova Scotia, Blair House, Kentville Agricultural Center, Kentville, B4N 1J5 Project Leader: Kim Best, Prospect Agri-Services Project Cooperator: Dr. Raj Lada, Dalhousie Faculty of Agriculture Date of Submission: March 1, 2016 Identification of Crops and Cultivars of World Vegetables FI 2013-0017 Kim Best, Project Leader ABSTRACT A number of non-traditional crops were evaluated in successive plantings in 2 locations in NS, on mineral and peat based soils. Most notable after two seasons were ‘Black Magic’, ‘Red Russian’ and ‘Premier’ kale, ‘Hakurei’ and ‘Scarlet Queen’ turnip, watermelon radish, ‘Chioggia’, ‘Touchstone Gold’ and ‘Tanus’ beet, ‘Punto’ dandelion and ‘Summerfest’ komatsuna mustard green. Production was slightly earlier and yield higher in 2014 in general on peat based soil, due to higher soil moisture and temperature. In 2015 the mineral based soil crops were more comparable in yield. The availability of irrigation was likely a factor. Project Objective: To evaluate crop cultivars of vegetables considered world vegetables (not traditionally grown in Canada) on peat based and mineral soil. Materials and methods: Crops within this trial were established in 5 successive plantings in each of two locations on peat and mineral soil. Crops included curly and black kale, specialty salad turnips, colored beets, a selection of specialty brassicas including rapini, broccolini and sprouting broccoli and several others such as watermelon radish, fresh soy bean and scorzonera. Data collected included yield and quality parameters as per Canada grade standards (where available), farmer and researcher expertise and market requirements.
    [Show full text]
  • Complete Vegetable List
    2467 Old Philadelphia Pike, Smoketown, PA 717-392-4875 3552 West Newport Road, Intercourse, PA 717-768-3922 Complete Vegetable List The following is a list of vegetables we carry at our garden center. Please note, inventory fluctuates throughout the season. Not everything listed is guarenteed to be in stock. Artichoke Green Globe Kale Vates Pepper Lady Bell Arugula Astro Kalette Autumn Star Pepper Mad Hatter Beets Detroit Red Kolhrabi Grand Duke Pepper Orange Sun Bell Broccoli Packman Leek Large American Flag Pepper Purple Beauty Bell Brokali Atlantic Lettuce Alkindus Red Butterhead Pepper Red Belt Brussel Sprouts Jade Cross Lettuce Bergams Green Pepper Round of Hungary Bush Bean Blue Lake Lettuce Bibb Pepper Sweet Banana Cabbage Bravo Lettuce Buttercrunch Pepper Sweet Bite Size Red Cabbage Chinese Blues Lettuce Cherokee Pepper Sweet Bite Size Yellow Cabbage Early Jersey Wakefield Lettuce Deer Tongue Pepper Hot Cayenne Large Red Thick Cabbage Golden Acre Lettuce Freckles Pepper Hot Early Jalapeno Cabbage Katarina Lettuce Galactic Pepper Hot Habanero Orange Cabbage Savoy Ace Lettuce Ithaca Pepper Hot Holy Mole Cabbage Stonehead Lettuce Nevada Summer Crisp Pepper Hot Hungarian Wax Cabbage Storage #4 Lettuce New Red Fire Pepper Hot Lemondrop Cabbage Super Red 80 Lettuce Oakleaf Pepper Hot Mucho Nacho Cantaloupe Burpee Hybrid Lettuce Romaine, Breen Pepper Hot Poblano Cantaloupe Early Dew Green Lettuce Romaine, Green Forest Pepper Hot Portugal Cauliflower Cheddar Lettuce Ruby Sky Pepper Hot Red Cherry Large Cauliflower Graffiti Lettuce Simply
    [Show full text]
  • Wave 34, March 2016 Vegetables Tracked: Broccoli, Chillies, Corn, Green Peas, Kale, Leeks, Lettuce
    1 Wave 34, March 2016 Vegetables tracked: Broccoli, Chillies, Corn, Green Peas, Kale, Leeks, Lettuce This project has been funded by Horticulture Innovation Australia using the vegetable levy and funds from the Australian Government. 2 Contents. 1 Executive Summary 3 1 Tracker Ad-hoc Questions 13 1 Overall Vegetable Tracker 16 1 Broccoli 20 1 Chilli 40 1 Lettuce 60 1 Sweet Corn 79 1 Green Peas 99 1 Kale 119 1 Leek 139 1 In the Media 159 1 Background & Methodology 163 3 Wave 34: Executive Summary 4 Industry Insight. Over the past three years, the Harvest Tracker has shown us that consumer satisfaction, endorsement and interest in new varieties of vegetables has increased over time (1%, 4% and 10%, respectively). The importance of having vegetables available has similarly increased (13%) and we know that the underlying trigger across all commodities is the health benefits of vegetables. Why then, one might ask, don’t we consume the recommended amount of vegetables based on maintaining good health?! 7.0 6.5 6.0 5.5 Importance Satisfaction Endorsement Interest (New Varieties) 5 Industry Insight continued. As the key note speaker at the Sensory Consumer Science conference in Sydney recently, Professor Hans Van Trijp from Wageningen University in the Netherlands suggested that although health is important, a “new age” motivation such as this must add on to (not substitute) traditional priorities such as taste, convenience and price. As humans, we are heavily influenced by instant gratification rather than long term advantage, and we see this in the day-to-day choices that we make, regardless of the importance we say we place on health.
    [Show full text]
  • Veggie Use Guide PG
    Veggie Use Guide PG. 1 OF 5 Suggestions for Eating What You Grow (770) 886-9334 • [email protected] • www.atlurbanfarms.com These vegetables are all grown in the appropriate seasons by ATL Urban Farms. Enjoy! GOOD USED IN BEST USED Salad Sandwich Fry Stir Steamed Grill Roast Soup Alone Raw Ingredients with Other SEEDLING NAME DESCRIPTION ARUGULA Young leaves less peppery. Mature leaves strong peppery flavor. X X X X X X BASIL, Asian, sweet Anise flavor, Thai spring rolls, pesto. X X X X X BASIL, Italian, pesto Clove accent flavor, good with tomatoes or sauces. X X X X X X BASIL, Italian, purple Basil flavor, sauces, slaws, dips. X X X X X Leaves have bitter, pungent taste, adds a lot of flavor to soups and BROCCOLI RAAB stews. Plant forms tiny broccoli florets as well. X X X X X X X X Plant forms tiny cabbages 1– 1½” dia., Use heads only – leaves and stems not good. Great steamed alone or stir fried with bacon and BRUSSELS SPROUTS X X X X X X X X peppers, Yum! CABBAGE, Chinese Ruffled, lighter leaf, mild flavor X X X X X X X X CHIVES Flavor enhancer, chop fine and freeze X X X X X CILANTRO Coriander, Asian, Latin, African, Indian flavors - Great pesto, pungent X X X X X X COLLARD GREENS Assertive acerbic taste. X X X X X X CRESS/WATERCRESS Use leaves and flowers, sharp peppery taste. X X X X X X CUCUMBER, Asian Long, mild, thin skin, burpless.
    [Show full text]
  • Weekly Product Update - 26/11/18
    WEEKLY PRODUCT UPDATE - 26/11/18 We are now settling into the winter season Lot’s of demonstrations in France with people and although there was some catastrophic blocking roads over inflation, diesel price etc... flooding in south Spain Murcia, where most in what’s known “the yellow jacket protest”. of the winter crops are coming from (peppers, But so far, we’ve seen very little disruption. tomatoes, icebergs, cos...etc), we don’t seem to We are very good on truffle! Black truffle and have been affected... so far anyway, and we are white alba truffle. Please contact us for price... working closely with our suppliers to ensure you won’t be disappointed! good volume of produce can come through. This is without thinking of the second issue we have with getting products from the continent! STRAWBERRIES We find it sad to talk about strawberries at this time of the year but we sell as much in the winter as summer!! What’s happened with those nice conversations... working with seasonal produce! Anyway, currently very expensive with two origins available. We feel that the Epyptian (250g punets) are much better in terms of quality (sweeter and firmer) than the Dutch (Egytian on the right). For that reason, we will send Egyptian as a standard, unless if you tell us otherwise! SMITH & BROCK WEEKLY REPORT #54 Tel.: 0203 621 4242 @smithandbrock www.smithandbrock.com Arches 254–255, Grosvenor Terrace, London SE5 0NP 1 IN SEASON! UK PRODUCTS!!! Take advantage of the nice local products that England as to offer! Mixed chantenay carrots Purple sprouting broccoli Kalette Romanesco Brussels sprouts Parsnips Savoy cabbage Pink chard Cos apples Spring green Hispi cabbage Red beetroot Golden beetroot Candy beetroot SMITH & BROCK WEEKLY REPORT #54 Tel.: 0203 621 4242 @smithandbrock www.smithandbrock.com Arches 254–255, Grosvenor Terrace, London SE5 0NP 2 PREPARED VEG Remember we do all the prep products you can think of! This will be a good hand with those busy weeks coming up.
    [Show full text]