PRODUCE TALK. Volume 28 Issue 44 November 2, 2017

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Index: Commodities Update: Pg. 3-5 Add/Delete Sheet: Pg. 6 10295 Toebben Drive Independence, KY 41051 PRODUCE TALK Volume 28 Issue 44 November 2, 2017 VEGETARIAN DIET: How to get the best nutrition.

1 Index: Commodities Update: Pg. 3-5 Add/Delete Sheet: Pg Toebben Drive Independence, KY PRODUCE TALK Volume 28 Issue 44 November 2, 2017 VEGETARIAN DIET: How to get the best nutrition. Vegetarian diets are popular. Reasons for following a vegetarian diet are varied but include health benefits, such as reducing your risk of heart disease, diabetes and some cancers. Yet some vegetarians rely too heavily on processed foods, which can be high in calories, sugar, fat and sodium. And they may not eat enough fruits, vegetables, whole grains and calcium-rich foods, thus missing out on the nutrients they provide. However, with a little planning a vegetarian diet can meet the needs of people of all ages, including children, teenagers, and pregnant or breast-feeding women. The key is to be aware of your nutritional needs so that you plan a diet that meets them. Types of Vegetarian Diets When people think about a vegetarian diet, they typically think about a diet that doesn't include meat, poultry or fish. But vegetarian diets vary in what foods they include and exclude: Lacto-vegetarian diets exclude meat, fish, poultry and eggs, as well as foods that contain them. Dairy products, such as milk, cheese, yogurt and butter, are included. Ovo-vegetarian diets exclude meat, poultry, seafood and dairy products, but allow eggs. Lacto-ovo vegetarian diets exclude meat, fish and poultry, but allow dairy products and eggs. Pescatarian diets exclude meat and poultry, dairy, and eggs, but allow fish. Pollotarian diets exclude meat, dairy and fish, but allow poultry. Vegan diets exclude meat, poultry, fish, eggs and dairy products and foods that contain these products. Some people follow a semivegetarian diet also called a flexitarian diet which is primarily a plant-based diet but includes meat, dairy, eggs, poultry and fish on occasion or in small quantities. Planning a Healthy Vegetarian Diet The key to a healthy vegetarian diet like any diet is to include a variety of foods. No single food can provide all the nutrients your body needs. A registered dietitian can help you create a vegetarian diet that's right for you. Keep in mind that the more restrictive your diet is, the more challenging it can be to get all the nutrients you need. A vegan diet, for example, eliminates natural food sources of vitamin B-12, as well as milk products, which are good sources of calcium. To be sure that your diet includes everything your body needs, pay special attention to the following nutrients: Calcium and vitamin D: Calcium helps build and maintain strong teeth and bones. Milk and dairy foods are highest in calcium. However, dark green vegetables, such as turnip and collard greens, kale, and broccoli, are good plant sources when eaten in sufficient quantities. Calcium-enriched and fortified products, including juices, cereals, soy milk, soy yogurt and tofu, are other options. Vitamin D: Vitamin D also plays an important role in bone health. Vitamin D is added to cow's milk, some brands of soy and rice milk, and some cereals and margarines. Be sure to check food labels. If you don't eat enough fortified foods and have limited sun exposure, you may need a vitamin D supplement (one derived from plants).

2 Vitamin B-12: Vitamin B-12 is necessary to produce red blood cells and prevent anemia. This vitamin is found almost exclusively in animal products, so it can be difficult to get enough B-12 on a vegan diet. Vitamin B-12 deficiency may go undetected in people who eat a vegan diet. This is because the vegan diet is rich in a vitamin called folate, which may mask deficiency in vitamin B-12 until severe problems occur. For this reason, it's important for vegans to consider vitamin supplements, vitamin-enriched cereals and fortified soy products. Protein: Protein helps maintain healthy skin, bones, muscles and organs. Eggs and dairy products are good sources, and you don't need to eat large amounts to meet your protein needs. You can also get sufficient protein from plant-based foods if you eat a variety of them throughout the day. Plant sources include soy products and meat substitutes, legumes, lentils, nuts, seeds, and whole grains. Omega-3 fatty acids: Omega-3 fatty acids are important for heart health. Diets that do not include fish and eggs are generally low in active forms of omega-3 fatty acids. Canola oil, soy oil, walnuts, ground flaxseed and soybeans are good sources of essential fatty acids. However, because conversion of plant-based omega-3 to the types used by humans is inefficient, you may want to consider fortified products or supplements or both. Iron and Zinc: Iron is a crucial component of red blood cells. Dried beans and peas, lentils, enriched cereals, whole-grain products, dark leafy green vegetables, and dried fruit are good sources of iron. Because iron isn't as easily absorbed from plant sources, the recommended intake of iron for vegetarians is almost double that recommended for nonvegetarians. To help your body absorb iron, eat foods rich in vitamin C, such as strawberries, citrus fruits, tomatoes, cabbage and broccoli, at the same time as you're eating iron-containing foods. Like iron, zinc is not as easily absorbed from plant sources as it is from animal products. Cheese is a good option if you eat dairy products. Plant sources of zinc include whole grains, soy products, legumes, nuts and wheat germ. Zinc is an essential component of many enzymes and plays a role in cell division and in formation of proteins. Iodine: Iodine is a component in thyroid hormones, which help regulate metabolism, growth and function of key organs. Vegans may not get enough iodine and may be at risk of deficiency and possibly even a goiter. In addition, foods such as soybeans, cruciferous vegetables and sweet potatoes may promote a goiter. However, just 1/4 teaspoon of iodized salt a day provides a significant amount of iodine. Recipe (Source: Allrecipes.com) VEGETARIAN FOUR CHEESE LASAGNA Ingredients: 2 cups peeled and diced pumpkin 2 eggs, beaten 1 eggplant, sliced into 1/2 inch rounds salt and pepper to taste 5 tomatoes 1 (15 ounce) can tomato sauce 1 pint ricotta cheese fresh pasta sheets 9 ounces crumbled feta cheese 1 cup grated Parmesan cheese 1 1/3 cups shredded mozzarella cheese 2/3 cup pesto Directions: 1. Preheat oven to 350 degrees F (175 degrees C). 2. Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly. 3. In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture. 4. Spoon half of the tomato sauce into a 9x13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan. 5. Bake in preheated oven 30 to 40 minutes, until golden and bubbly.

3 Western Vegetables AVOCADOS: Good Supply. Market continues to drop. BROCCOLI: Market out west has been tight. Michigan product has shown great quality with abundant volume. CAULIFLOWER: Market has been depressed; warm weather has been continuously effected quality. CELERY: The celery market remains somewhat depressed. Yields are expected to increase in volume as we move towards Thanksgiving to correspond with demand. GREEN ONIONS: Market has increased as quality has allowed some volume to pick up. LETTUCE: All varieties have been somewhat depressed as quality issues remains to be an issue. Value-Added Raw product supply continues to be limited due to the heat in the western U.S. growing areas and transition to the desert for the fall and winter. Southern Vegetables CABBAGE: Still out of Michael s farm until about the middle of November. CORN: Coming out of the south. GREENS: All greens are coming out of Michigan. PEPPERS: Coming out of Georgia and also out of Mexico. Market is on the increase. POTATOES: Markets are mostly steady; supplies continue to improve. Quality continues to improve on Idaho Russets. YELLOW & ZUCCHINI SQUASH: Price is down; mostly coming out of Mexico. Organics BEETS: Beets still remain a challenge due to curly top virus that impacts the plant leaves and bulb. Supplies will be limited for a few more weeks until growers move to lower elevation new fields that should be clean. BROCCOLI: Due to weather issues (heat) in growing regions in the west, we are seeing suppliers limit available supply driving market cost up. There will be discoloration to the tops as heat will cause a darker head on the broccoli. BUNCH CARROTS: Supply has rebounded quite well and we are seeing much better quality. CABBAGE: Regional supply has really come on from Ohio and other surrounding areas. Great time for promotion! CAULIFLOWER: Supplies are starting to improve and the quality is good. Market has gradually decreased; high temperatures out west should not affect supply. CELERY: Supply is getting better as we have moved up in to California regions. Pricing will remain stable for the next 2-3 weeks as we move closer to Thanksgiving. CUCUMBERS: Supply is looking great right now as Florida product is coming on in the next couple weeks. GREEN PEPPERS: Steady supplies regionally with good quality. KALES: Great supplies of kale currently; plenty of regional product from all over the Midwest available. We are sourcing from North Carolina, Ohio and other regions. Product is in great supply and pricing is very promotable. LETTUCES: Inbound quality on leafs from the west have rebounded in quality and we are seeing much better supply. Canadian and regional supply has finished up.

4 RADISHES: Supplies are improving with better quality tops. Very little damage now to the tops and they look much cleaner than they have been. YELLOW SQUASH & ZUCCHINI: Supply has been very good out of Ohio on zucchini with yellow being much more limited. Asparagus Good supplies currently out of Mexico, coupled with steady volume out of Peru, but expect strong markets as Thanksgiving holiday pulls approaches and increased volume will push costs upward as the Mexican grass will be decreasing, leaving Peru as sole supplier. Organic grass volume slowing and will start to move upward in next few weeks. Fruit APPLES & PEARS: New Crop Washington apples are almost in full swing. New varieties will be added each week. Looks to be a good crop this year with the volume being in 80 size and smaller. Pink Lady apples will be in a gap for a couple of weeks. Adding new varieties weekly; check your catalog. Michigan Honeycrisp are now available and the fruit is beautiful. New Crop Washington pear crop is looking great; Danjou, Bartlett, Bosc and Starkrimson are now available. Peak volume will be in 80/90ct this year. BLACKBERRIES: Heavy volume out of Mexico is providing excellent sales opportunities on blackberries; look for full production out of that region to keep markets in a down cycle. Quality has improved significantly from California issues. BLUEBERRIES: Good volume hitting in on Argentina blueberries, but rain has slowed volume and created some quality issue though not major. Pints begin arriving along with18oz as we move further into November and Chilean volume starts. Lighter volume on organic blueberries than conventional and markets are higher; look for change in coming weeks and switch over into 6oz from 4.4oz size. CANTALOUPES & HONEYDEWS: Domestic cantaloupe and honeydew pricing is edging up and market will continue to strengthen. Late domestic fruit and Mexican will show green cast to outer netting but eating quality is very good. Organic cantaloupes back on guides. CHERRIES: New crop Chilean cherries will be available around 2 nd week of November but could be delayed as rains in Chile has caused early issues in picking and grading good cherries. Market will be very strong to start. CITRUS: The California navel orange season has begun; early quality is good. Supplies are starting out light but will continue to improve in the weeks to come. Florida grapefruit and tangerines are available; early quality is good. CLEMENTINES: At the end part of the imported deal from out of South America. New crop Spanish/Moroccan clementine s slated to begin first week of November, coupled with new California crop that are just starting will provide some new citrus options for fall and holiday season. Popular 5# box will be more prevalent with imported and California. GRAPES: Organic grapes becoming very scarce; green seedless could be done within the next few weeks and Reds will become limited but run into later November; quality is average Conventional grape market is firming up on all colors; overall quality remains very good with newer varieties of green seedless offering clean, firm fruit. Black seedless Autumn Royals might be the best tasting grape right now. Holiday s red seedless continue in solid volume, and look to run into December. First Peru imported grapes are starting to appear in ports. PINEAPPLES: Good supplies. POMEGRANATES: Wonderful variety now shipping. POM Wonderful fruit arriving this weekend. Good specialty item for fall sets; coupled with POM Arils will provide excellent impulse purchases. The pomegranate season has been effected by weather issues in California, and could be short with limited large size poms available. RASPBERRIES: Supply has been very steady and very promotional!!! STRAWBERRIES: With the increased temperatures in growing regions we are starting to see loading and available supply slow down. Inbound quality will be an issue as with higher temperatures will bring increased bruising and sun-scold.

5 Tropical Fruit BABY FRENCH BEANS: Market increasing; some russeting appearing in beans due to weather issues from excessive rain. KIWI: New Zealand is finished and product is transitioning to Italy. LIMES: Prices has firmed up and increased on some sizes, with better demand this week. Size 200 and large remained limited. Overall quality is very nice. MANGOES: Product is beginning to tighten as the transition to Ecuador begins; should see relief in the coming weeks. MARIDOL PAPAYAS/ GOLD PAPAYAS: Stable with back to normal supplies coming in from South America or the Caribbean. SUGAR SNAP PEAS/SNO PEAS: Strong markets out Guatemala on both snows and sugar snaps. Merchandising Tips With Halloween being over and Thanksgiving just a short time away, take a look at using some of that space you had used for Fall merchandising and turn it into a baking bar display. In your display, you should include shelled walnuts, black walnuts, pecan halves and slivered almonds. Don't forget the glazed fruit used for making fruit cakes. Near the same area, be sure to have a great selection of nuts and candy. Peanuts, almonds, cashews and pistachios are always a hit. We also have available a great assortment of candy including peanut brittle, nut clusters, bridge mix and chocolate covered peanuts. All these items will be in demand and can generate a lot of sales dollars. Build a big display and watch it sell!

6 CROSSET NEW ITEM & DELETION SHEET W/B: 11/12/17 ITEM # NEW ITEMS SIZE Crab Apple OG 12/1# Envy Apple 27# Cripps Pink Apple OG 40# Cripps Pink Apple 40# Cripps Pink Apple OG 12/3# Tortilla Strip Light Salted 9/3.5oz Black Grapes Sdls Jumbo S World 19# Green Grapes Sdls Crisp Jumbo S World 19# Red Scarlotta Grapes Sdls Jumbo S World 19# Fuyu Persimmons 10# 18ct Clamshell Cranberry OG 12/7.5oz 231 Cantaloupe OG 35# 9ct Chestnuts AAA 25# Pomegranate 22ct White Asparagus 11# Blueberry OG Fair Trade 12/6oz DELETIONS 9320 Romaine Chopped Salad 6/2# Peanut Brittle 20# Pineapple Slices 12/4oz Pineapple Wedges 12/4oz Orange Peel Diced 12/4oz Tessemae Mayonniase Dressing 6/12oz

PRODUCE TALK. Volume 28 Issue 43 October 26, 2017 WHAT TO EXPECT IN NOVEMBER

PRODUCE TALK. Volume 28 Issue 43 October 26, 2017 WHAT TO EXPECT IN NOVEMBER Index: Commodities Update: Pg. 3-5 Add/Delete Sheet: Pg. 6 10295 Toebben Drive Independence, KY 41051 PRODUCE TALK Volume 28 Issue 43 October 26, 2017 WHAT TO EXPECT IN NOVEMBER The month of November brings: