Volume 29 Issue 11 March 15, 2018 ST. PATRICK S DAY St. Patrick was a patron saint and national apostle of Ireland who is credited with bringing Christianity to Ireland. St. Patrick described himself as a most humble minded man, pouring forth a continuous song of praise of thanks to his Maker for having chosen him as the instrument whereby multitudes who had worshipped idols and unclean things had become the people of God. He is also known for driving the snakes from Ireland. It is true, there are no snakes in Ireland, but there probably never have been. The island was separated from the rest of the continent at the end of the Ice Age. Driving the snakes from Ireland was probably symbolic of the end to pagan practices. St. Patrick s Day has come to be associated with everything Irish; anything green and gold, shamrocks and luck. For those who celebrate its intended meaning, St. Patrick s Day is a traditional day for spiritual renewal and offering prayers for missionaries worldwide. The reason St. Patrick s Day is celebrated on March 17th; it s believed March 17, 460A.D. is when he died. Legends of the Shamrock and Blarney Stone The Legend of the Shamrock The encyclopedia Britannica says it s any of several similar plants whose leaves are divided into three leaflets. The most common is the wood sorrel shamrock (which is what Crosset offers as a shamrock). According to the Irish legend, St. Patrick chose the shamrock plant because of its three leaflets symbolizing the Church s Holy Trinity. The Legend of the Blarney Stone According to the Irish legend, anyone who kisses it is given the gift of eloquence and the ability to influence people with fair words and soft speech without offending. To kiss the real stone is quite a feat. You have to sit with your back to the stone lean back while a friends holds your legs and feet, lower yourself until you head is even with the stone. Saint Patrick s Day in your store may or may not be a big deal. If your store is in an Irish community, it is a big deal. Even if your store isn t in an Irish community, we think you need to merchandise for every holiday to maximize sales and Gross Profits. In The Department Explore every green possibility. Add green grapes and kiwi fruit (cut & over wrapped) to your promotion lineup. Promote green snacks like guacamole and pistachios. Invite your shoppers to fill a bag-o-greens from your variety lettuce section. Build a big cabbage display and make sure you tie it in with the meat department s corned beef. You can offer golden ripe bananas, or Granny Smith or Gold Delicious apples. Promote the Luck of the Irish build an ethnic theme around Irish meals. Promote a prepared entrée you
don t ordinarily offer, like stuffed cabbage, fried green tomatoes and build a secondary display in the meat department with cabbage next to corned beef. In The Floral Shoppe You need to take every opportunity to sell shamrocks, hydrangeas and St. Patrick s Day bouquets. Crosset will have several for you to choose from. Decorate the department and go all out for sales. Capture the St. Patrick s Day spirit with decorations. The Hubert Company, Harrison, Ohio offers an assortment of decorations including: leprechauns, fans, shamrocks, pots of gold and garland. Use green and gold streamers and hang signs that remind your customers that it s Saint Patrick s Day, March 17 th, 2018. The idea is to create some excitement in your department. Let your customers know that your department changes all the time, that you don t have old product in your department, and that you want and appreciate their business. Any holiday can increase traffic in your store and you must set your department to capture the extra sales. In the middle of winter, things can get pretty dull with our presentation so we must guard against it. We need to be constantly changing the department around, offering your customers the freshest, best quality product available every day. Recipe (Source: Allrecipes.com) IRISH STEW Ingredients: 3 pounds lamb shoulder chops 1/2 teaspoon dried rosemary salt and ground black pepper to taste 2 carrots, chopped 1 tablespoon vegetable oil 2 stalks celery, chopped 1 onion, chopped water as needed 1 tablespoon butter 3 cups chicken stock 2 tablespoons all-purpose flour 1/4 cup chopped green onions 1 1/2 pounds baby Dutch yellow potatoes Directions: 1. Season lamb shoulder chops with salt and black pepper. 2. Heat oil in a large heavy skillet over high heat. Working in batches, cook lamb shoulder chops until browned on both sides, 3 to 5 minutes per side. Transfer chops to a stock pot. 3. Cook and stir onion with a pinch of salt in the same skillet over medium heat until slightly softened and edges are browning, about 5 minutes. Stir butter into onion until melted; add flour and stir until onions are coated, about 1 minute. 4. Pour stock into onion mixture; bring to a boil, add rosemary, and stir until mixture thickens, 5 to 10 minutes. 5. Stir carrots and celery into pot with lamb shoulder chops and pour chicken stock mixture over the top. Add water as needed to cover meat completely. Bring mixture to a simmer, reduce heat to low, cover the pot with a lid, and cook until meat is almost falling off the bone, about 1 1/2 hours. 6. Transfer meat to a plate. Stir potatoes into stew and return meat to stew, placing on top of vegetables. Simmer, covered, until potatoes are tender and meat is falling off the bone, about 30 minutes. 7. Transfer meat to a plate using a slotted spoon. Bring stew to a boil and cook, skimming off fat, until stew is reduced and thick, 10 to 12 minutes. 8. Remove meat from bones; discard bones and any pieces of fat. Stir meat back into stew. Stir green onions into stew and season with salt and pepper to taste.
Organic Produce Produce Talk 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: Supply has leveled off on broccoli but we are still seeing some higher cost from suppliers. We are seeing the Salinas growing region come on early that could lead to supply gaps later in the season. BUNCH CARROTS: Supply has rebounded quite well and we are seeing much better quality. CABBAGE: Supply has been stable and the warmer temperatures in Florida have increased supply. CAULIFLOWER: Supplies are starting to become a little more limited and cost is rising. We are seeing some suppliers cut inbound supply due to insects and discoloration issues. CELERY: Supply is getting better as we have moved up in to California regions. Pricing has started to tick up over the past couple weeks. CUCUMBERS: Supply is starting stable in the market but we are going to see a little dip in supply as Mexico is seeing colder temps. We should remain in stock, but cost could increase. GREEN PEPPERS: Steady supplies are available between Florida and growers out west. KALES: Great supplies of kale currently, plenty of regional product from all over the Midwest available. We are sourcing from Georgia, Florida 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. Lady Moon has had great supply in Florida with great quality! 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: Like cucumbers, temps have really affected supply in the Nogales growing region. We will see very limited supply on organic yellow squash. Western Vegetables ARTICHOKES: Volume is very good on artichokes. Now is a great time to promote; all sizes are available. AVOCADOS: Promotable pricing on smaller size fruit. Larger size organic fruit has become available again; should see pricing decrease in the coming weeks. BROCCOLI: There has been a wide range in quality and pricing throughout the industry. Volume in Yuma has started to decrease in numbers as we have pulled ahead of the entire Yuma season. Salinas harvest started two weeks ago, however numbers have already decreased as the cold temperatures have effected growth. The sizing in both areas has been skewed as there have been a vast shortage on crowns. CAULIFLOWER: Product has pulled ahead the entire Yuma season, with cooler temperatures and Yuma nearing its end, numbers have tightened up. We have already seen a drastic change in production and are now in a very tight spot on product, as is the industry. Due to the cold weather and rains that we ve had, start date of Salinas have been delayed. Start and finish dates are going to be monitored very closely as weather is going to have a big impact. CELERY: The celery market has been depressed, however both sizing and quality have been good. We have seen a slight upswing in the market the past week. Good deals and great time to promote, especially going into the Easter holiday. ICEBERG LETTUCE: The lettuce market jumped up substantially last week. The increase in the market is due to the product pulling ahead of the entire Yuma season. Since the cooler weather in Yuma started product
growth has come to a halt. In addition to product shortages due to growth, the Yuma region is nearing its end and many in the industry are bridging the gap between Yuma and Salinas. Gap is bridged by Huron, however that region has also gone through rain, freezing temperatures and high winds. ROMAINE/ROMAINE HEARTS/MIXED LEAF: The mixed leaf market remains extremely tight on green leaf, romaine and romaine hearts, and less active on butter and red leaf. Numbers have decreased and will continue to do so moving forward until the transition to Huron is made. Value-Added Cold weather and rain continues to cause problems in the western U.S. growing region. Slow plant growth, delayed harvest and lower yields are just some of the issues causing shortages of value-added items from all processors. Southern Vegetables BEANS: Good supplies on beans with the decreasing market. CABBAGE: Good supplies out of the south. CORN: Spring corn deal is starting; market has dropped substantially with a fixed priced between now and May. CUCUMBERS: Market is up a few dollars out of Mexico. GREENS: Coming out of the south; now back to levels they were prior to the freeze. HARD SQUASH: Good supplies on all hard squash. ONIONS: The new crop Vidalia onions will begin April 15 th to the 20 th with organics starting around May 1 st. PEPPERS: About where they were last week out of Mexico. POTATOES: Markets are mostly steady. Idaho russet supplies remain good. YELLOW & ZUCCHINI SQUASH: Up substantially out of Mexico. Asparagus Overall Mexican volume remains very tight and cooler weather continues to slow production. Supplies will continue to stay on downward trend through Easter with potential shortfalls in supply. Peru could help offset as they opened fields for production during holiday pulls but no large volume available due to low point of their season. Organic supplies have also tighten and markets moving upward but not as significantly as conventional. Fruits APPLES & PEARS: Organic Honeycrisp have come to an end for the season. Supplies and quality for all other Washington apples appear to remain strong. Additionally, conventional Nova Scotian Honeycrisp are in good supply and quality is fantastic. Midwest apple supplies are starting to wind down. Supplies should remain strong through March. BLACKBERRIES: Blackberry production slowly causing markets to move up slightly as the wait to cycle into new production areas in Mexico sometime in late March/early April. Organic blackberry supply steady and markets remain a good value. Driscoll down slightly on California blackberries. BLUEBERRIES: Volume continues to be strong and transition from northern district into southern districts is allowing for stronger late season quality fruit to be available through the close of Chilean season. Warm
southern USA temperatures may push earlier start to the domestic Florida/Georgia crop with higher volume at the front of season. Blueberries transitioning out of pints back into 6oz packs. Organic supplies on same track as conventional and promotion deals still being offered in short term but as Chile ends, look for strong cost increase on Mexican and Domestic organic blueberries at front of April. CANTALOUPES & HONEYDEW: Good volume on imported cantaloupes and markets remain stable. Smaller sized cantaloupes offering some deals. Market and supply should remain consistent over next few weeks. Honeydews are rebounding after a few weeks of tight supplies. CITRUS: Navel oranges will run through May, possibly into June. Mineola s and Cara Cara navels and blood oranges will run through March. CLEMENTINES: Market unchanged as product flow remains steady out of Morocco. 3# bags are the popular retail pack but 5# wood boxes still a good promotional item. California clementines/mandarins are in steady supply; eating quality is excellent out of both areas. GRAPES: Imported Chilean and Peru grapes continue in full swing on all varieties. Perfect time to promote all colors of grapes with multi good quality varieties available to offer. As we move on latter stage of South American season, look for markets to begin to firm up with price spread between reds and greens with green being in lighter supply. Organic grapes (black seed and green seedless) available in limited supply from South Africa and in coming weeks, some red seedless will be available from out of Peru. PINEAPPLES: Organic very tight right now. Seeing some availability on 7/8ct size. Conventional product is spotty due to rain in Costa Rica affecting loading. RASPBERRIES: Supply should remain stable on both conventional and organic product; price still remains much firmer than the other berries, but good quality and supply. STRAWBERRIES: The strawberry market is showing very promotable volumes from several growing regions. Be cautious when asking for Florida strawberries as the warmer nights they are seeing will not allow the berries to cool down, meaning the berries are softer at pick (this leads to bruising). Chilean Stone Fruit Full variety of Chilean stone fruit still available, but season is wringing down. Peaches have nice color and sizing; nectarines slowing and blush color becoming lighter. Black and red plums (New Larry Anne variety) coming on are the best quality stone fruit items, both with excellent eating quality. Florida peaches will come available into the late part of March for first domestic stone fruit but may be pushed back to 1 st of April. Tropical Fruit BABY FRENCH BEANS: Market starting upward as we move toward Easter holiday; with increased demand, good promotional prices. KIWI: Steady supplies from Italy/Greece. 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: Seeing pricing come down as Mexican deal begins; very promotable right now. MARIDOL PAPAYAS/ GOLD PAPAYAS: Supplies have become lighter after some rains affected growing regions. SUGAR SNAP PEAS/SNO PEAS: Great pricing; predominate Guatemala product. Markets at low point.
Merchandising Tips Produce Talk "The Ten Foot Rule" I thought that I would revisit one of my favorite rules and one that can make a big difference to your department and the store. The customers are the life of any business. Taking a few moments to make every customer feel special is very important to the lifeblood of your store. All you have to do is remember "The Ten Foot Rule" to make every customer feel special. Anytime you or a team member have a customer that gets within 10 feet of you, you just acknowledge them. Give them a simple "how are you today" or "may I help you find anything today." Even noticing if the customer looks like they are not sure what they want, and asking "do you have any question about that item?" Or just helping them figure out the best apple to bake a pie with. Saying and doing things such as this will go a long way to make your customers feel special. It could be a new customer coming into your store and the simple act could make them return. Get your produce team behind "The Ten Foot Rule," by setting the example. You as the produce manager can help to enforce this by posting signs around the prep area and cooler. Remember that every customer that comes into your store wants to feel special. Crosset Company s Annual Produce and Floral Conference will be held on Wednesday, August 22, 2018
CROSSET NEW ITEM & DELETION SHEET W/B: 3/25/18 ITEM # NEW ITEMS SIZE 106506 Drsng Avocado Cilantro 6/8oz 106507 Drsng Herb Goddess 6/8oz 33770 Gala Apple 12/3# 35140 Organic Pacific Rose Apple 40#/80ct. 34925 Envy Apple 40#/48ct. 69035 OG Black seed Grapes 9.9# DELETIONS 33830 Empire Apple 12/3# 33750 OG Opal Apple 27# 34273 OG Jonagold Apple 40#/80ct. 89070 OG Buttercream Potato 12/2# 93024 Potato Idaho IGA 5/10# 93045 Potato Idaho IGA 10/5# 78545 Blueberries 18oz 8/18oz 69920 Aloe Vera Leaves 10#