What's up with.......

The holiday season is all about the food, so let's catch up with....

Cauliflower and Broccoli - We will still see an extremely strong demand for Cauliflower and Broccoli due to the transition. The price of Cauliflower was absolutely nuts last week and supplies are in a 'demand exceeds' situation, which doesn't happen too often but has happened this week. We will watch and see what develops.

Lettuce - The lettuce situation is still having issues but prices have started to retreat. We're told that by the end of next week, supplies will be stablewhich will also help the situation.

Row Crops - Most of the other row crops are in the same boat as lettuce, cauliflower and broccoli so we should see some relief by the end of this week.

Berries - Berries are still a problem. Supplies are slightly better, but not great. Some shippers are getting slightly more supply, but Driscoll is still cutting orders by 2/3 so it's a problem for them big time.

Citrus - On the Citrus side of things, we are transitioned over to all Navels. The first ones you will see are 88 sizes, and the rest of the sizes will follow over the next two weeks. Lemon prices are still higher on larger sizes and supplies are getting better. Limes are higher. Ruby Red Grapefruit is in and outstanding quality. Buddha Hands, Clementine's, Satsuma Mandarins, Finger limes, and Sweet Limes are all coming within the next week.


Melons - Cantaloupe supplies are extremely limited with only fair quality. Honeydew is peaking to a 5ct.


As always, please call us or your sales executive with any questions.

Safety Tips for Just About Everything for the Holidays

You can never be too safe, right? Around this time of year, we hear about the Butterball Turkey Hotline and what you need to do to keep your turkey safe. Well, there's a lot more on the plate than just turkey so I thought it would be helpful to include some tips for the rest of the dinner plate:

Turkey - It has to come from Butterball since they made the hot line famous.

Produce - Hey, we're a produce company right? Learn how to keep your fruit and veggies free of any contamination.

Eggs - Read it directly from the Egg Safety Center.

Cheese and Dairy Safety Tips Great info on how long items may be refrigerated.

So go out and enjoy a happy and safe holiday!

Online Ordering Turns 2!

Peddler's Son Produce started online ordering for customers 2 years ago. The Gallery Golf Restaurant was the first customer to place their order online. So, I thought I'd talk with Chef Brian and find out more about the Gallery. Here is what he had to say.

Where are you from Chef Brian?

I was raised in New York, but I moved here 20 years ago.


How did you become interested in cooking?

I started as a dishwasher for Conti's Restaurant, here in Tucson, and worked my way up. It was run by a small, crazy Italian family, but they taught me what a good work ethic means.


How did you come to The Gallery?

The Gallery specialized in high-end French cuisine at the time and I was eager to learn more about it. I took a cut in salary and title to come here and find out more about this style of cooking. It didn't last long however, as six months later the members asked to change the menu to more of a meat and potato selection.

What are you most proud of at The Gallery?

The thing that I am most proud of here at The Gallery is the level of teamwork that exists here at the property. There is no line between the front of the house and back of the house. Everyone contributes and is respectful of each other and their work. Personally, I enjoy the fact that I learn from my staff as I teach them what is expected day in and day out.

While we work with the specific tastes the members enjoy, they also let us 'push the envelope' to try some new things and provide new experiences. That makes The Gallery a fun place and allows everyone to take pride in what they do.

Why Peddler's Son Produce?

We were splitting our orders with another company and wanted to see how Peddler's Son would perform. They consistently had better product and worked hard at creating a relationship with us. For example, during the Accenture Match Play tournament, they worked with us to deliver our order at 5am instead of 6 because they'd never be able to make it through the property once the day started. That meant a lot to us, that they were pro-active in making sure we were taken care of.

Why online ordering?

Well, we're in the 2000s and I don't want to be left in the dust! Online ordering is quick, easy and convenient. I can check prices and even do my order while I'm on the phone placing my order with the broadliner!

Chef Brian, thank you so much for your support! We appreciate you taking the time to talk with us and most of all, taking the first step to be our inaugural online customer!

What is the 'best fruit' now?

We are often asked what is the best time to buy fruit or what fruits are in season and taste particularly well. I've found a site that has great information and a listing of 'Fruit Odds' that is automatically updated for each month. Great info to take with you to the grocery store or for planning menus.

How well do you know fruit? Take their Fruit IQ test? I'll need to pass it on to the team and see how they do. We love competition!

What are your thoughts on the best fruit to eat in November?

Sandwich Day

Today is Sandwich Day. In celebration, we took a poll of our Peddler's Son Produce team to find out what sandwich creation ranks number one with them.

Here are the results:

Matt - Italian Grinder
Ted - Prosciutto with Genoa Salami
Aliza - Italian Grinder
Dwight - Italian Beef with Sweet and Hot Peppers
Sal - Any sandwich someone else buys for me!
Susie - Ham and Swiss with Stoli & Tonic
Carolyn - Turkey & Provolone
Joe - Honey Roasted Turkey & Havarti
Jill - Truck Garden Chicken from AZ88 - Unfortunately, it's not on the menu.

You'd think we'd have someone representing a vegetable sandwich since we all work at a produce company. :)

What's your fav?