Weekly Product Update - 26/11/18

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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. It’s Xmas crazy busy! THE BRUSSELS SPROUT IS A MEMBER OF THE GEMMIFERA GROUP OF CABBAGES (BRASSICA OLERACEA) NATIVE TO THE MEDITERRANEAN, THEY WERE CULTIVATED BY FARMERS IN BRUSSELS, BELGIUM AS EARLY AS THE 13TH CENTURY, WHICH IS HOW THEY GOT THEIR NAME. THE STALKS CAN GROW UP TO FORTY (PLUS) INCHES TALL. SMITH & BROCK WEEKLY REPORT #54 Tel.: 0203 621 4242 @smithandbrock www.smithandbrock.com Arches 254–255, Grosvenor Terrace, London SE5 0NP 3.

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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”.
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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
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Click to Edit Master Title Style PRESS KIT
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