Are Those Eggs or Radishes???
We have a couple exciting trade shows coming up next month! Here's all the info about where you can find us:
CPMA - Toronto, Canada
West Coast Produce Expo - Palm Desert, CA
This week we attended the Jordano's Foodservice Road Show in San Luis Obispo - this is our good friend Bibi Mahieu, a produce buyer for Jordano's, showing off some Babé Farms veggies. Bibi is one of our favorite customers and we had a blast collaborating with her on the produce display. A big thank you to her for including us in the show!
National Ag Day was last month and we took the opportunity to celebrate all of our employees out in the field harvesting and packing product. They are the backbone of our farm and we can't thank them enough for what they do for this company!
We have a plentiful supply of the following items:
Black Radish (10 & 25 lb.) - Good Availability!
Cabbage, Green Cone (16 ct.) - Good Availability!
Frisée, Baby (12 & 24 ct.) - Good Availability!
Frisée, Blonde (12 ct.) - Good Availability!
Bok Choy, Baby (10 & 30 lb.) - Good Availability!
Fennel, Large (12 & 24 ct.) - Good Availability!
Beets, Baby Red (24 ct.) - Good Availability!
Carrots, Baby Mixed (24 ct.) - Good supplies available!
Cauliflower, Baby - All Colors (24 ct.) - Excellent Availability, Golf Ball Size!
Carrots, Baby French (24 ct.) - Excellent Availability!
Celery Root, (12 ct.) - Good Availability!
Cabbage, Savoy and Red - Limited Availability
Beets, Baby (Gold, Mixed, and Stripe) - Limited Availability
Specialty Beans, (Round, Fava, Yellow Wax) - Limited Availability
Romanesco, Large - Limited Availability
Turnips, Tokyo - Limited Availability
Leeks, Baby - N/A
Kohlrabi, Medium Red and Green - N/A
Radish, Cincinnati - Limited Availability
Beets, Bulk/Sack 25# - All Colors Limited Availability
Parsley Root - Limited Availability
*Check with your Babé Farms sales representative for more information
During the late winter and early spring months, Romanesco tends to undergo a color change that adds a purple tint to its usual chartreuse color.
"Genetically, many cauliflowers and Romanescos tend toward purple, red or blue pigments. Romanesco is a cool-weather vegetable, and during extreme weather changes or when a lot of sunlight and heat hits the developing heads of these plants, they can display a purplish tinge along the edges of the heads."
"The edible portion of the plant is the head of flower buds, called the curd. The purple color in cauliflower and romanesco is caused by the presence of anthocyanin, a harmless water-soluble pigment in the curd. Sun exposure exacerbates its effect on the developing cauliflower head."
Babé Farms General Manager of Operations
*The alternative, to avoid the purple tint, is banding the leaves to shield the Romanesco from the sun. However, this results in an even lighter color than usual.
See below - Left: Romanesco after leaves were banded; Right: purple tint
A pattern of strong to gale-force (25 to 38 mph) northwesterly winds developing during the afternoon hours, shifting out of the northeast (Santa Lucia-offshore) during the night and morning hours will continue through Saturday.
This condition will give clear and warmer weather. High temperatures will reach the low 70's today and mid 70's on Saturday.
Persistent northwesterly (onshore) winds will develop on Easter Sunday. This condition will allow the marine layer to redevelop in the coastal regions of San Luis Obispo and northern Santa Barbara counties with areas of fog and drizzle. Consequently, temperatures will cool on Easter Sunday.
A weak late-season cold front will move through the Central Coast on Sunday night into Monday morning with increasing clouds, gentle southerly winds and areas of drizzle/light rain.
A classic Central Coast spring type of weather pattern with gale-force northwesterly winds and partly cloudy to mostly clear skies will start on Wednesday and will continue through the remainder of week.
2 pounds carrots, well scrubbed or peeled
2 tablespoons oil
2 tablespoons maple syrup
1/2 tablespoon grainy mustard
1/2 tablespoon dijon mustard
1/2 tablespoon white miso paste (gluten-free for gluten-free)
1/2 tablespoon rice vinegar
2 teaspoons soy sauce (or tamari for gluten-free)
1 small clove garlic, grated
Toss the carrots in half of the mixture of the oil, maple syrup, mustards, miso, vinegar, soy sauce and garlic, arrange in a single layer on a baking sheet and bake in a preheated 400F/200C oven until tender and lightly golden brown, about 20-30 minutes, turning half way through, before tossing them in the remaining glaze and serving.
Babé Farms recently launched a digital catalogue where anyone can view our entire product line. We feel this will help our customers to better familiarize themselves with our products, pack sizes, etc.