UC Agriculture & Natural Resources News
“Nematodes” and “commencement” don't usually appear together in the same sentence. But they did when UC Davis student Hannah Trumbull, a human development major and political science minor from Albany, Calif., delivered her address at the recent UC Davis College of...
Over the past year, weedy rice has become a top issue in California rice, both for individual growers and for the industry as a whole. Working together, the University of California Cooperative Extension and the California Rice Commission have come up with a set of tools to assist in getting...
Bees are known to prefer yellow and blue flowers, but pink suits them just fine, too. Here's proof: Two honey bees nearly collide over a pink zinnia. Another honey bee burrows into a pink oxalis. A young honey bee takes a liking to a pink begonia. Begonias aren't considered bee friendly...
On June 13, the Small Farm Program partnered with UCCE Small Farm Advisor Margaret Lloyd to conduct a tour of wholesale produce markets for Sacramento region farmers. During the bus ride from Woodland to San Francisco, I described the packaging and grading standards that farmers must comply with when selling wholesale.
Cook's Company was established as a wholesaler to Bay Area restaurants in 1985 by chefs Ric Tombari and Elaine Jones Tombari, the generous funders of this tour. Cooks buys from about 300 farms, and delivers to Bay Area restaurants all seven days of the week. Cooks takes same day orders and has no minimum purchase requirements.
Ric greeted our group warmly and then led us through the warehouse while enthusiastically sharing a wide variety of tips that can enhance the viability of small-scale farms selling to restaurants, including:
- wait until your farm has something really good to offer before approaching a potential buyer;
- have a good story about your farm when talking to prospective customers
- seek out new customers in places where there are lots of restaurants;
- sell your berries in open flats because they will look farm fresh, when compared with berries in clamshells;
- remember that chefs want similarly sized tomatoes in a variety of colors; and
- consider unusual forms of produce, such as Fava bean leaves, Savoy spinach (salad dressing clings well to its bumpy surface), baby turnips and Kennebec (chip) potatoes.
The organic food delivery company, Good Eggs, moved into part of a new $24 million 82,000 warehouse at the Wholesale Produce Market in 2015. It packages and delivers produce, meat, dairy products, meal kits, flowers, condiments and wine from local farms and food businesses that customers buy online. Designed to “bring the farmers market to your door”, it was founded in 2011 and expanded quickly into Los Angeles, New York and New Orleans, but closed all of its operations except for the San Francisco facility in August 2015. Its founder, Rob Spiro, stated that Good Eggs did not realize how complicated it is to create a new category that requires a different approach to supply chains, logistics, and commerce – in order to get food from local producers to consumers' kitchens. During our visit, Produce Category Manager Ben Hartman commented that they had to add imported products because consumers wanted some items year-round. Good Eggs begins receiving deliveries at 4:30AM. It delivers seven days a week; orders received by 1PM can be delivered in the evening.
Our final stop was Bay Cities Produce in San Leandro. The family-owned business supplies produce primarily to institutions, foodservice and government organizations in the East and South Bay Area. It carries a full line of fresh, frozen, and custom cut produce (both conventional and organic), including sliced, diced and julienne vegetables. Bay Cities also supplies whole peeled vegetables, salad mixes and cleaned lettuces. Much of the produce is hand cut, which means that customers have transferred their employee safety risk to Bay Cities. After signing in and donning lab coats, hair net and beard nets, we observed many examples of Bay Cities' commitment to cleanliness, sanitation and food-safety during our tour. Vince Del Masso explained that the company spends over $500,000 annually on its food safety program to meet its customers' high food safety requirements. Bay Cities buys most of its produce from California farms. It will provide technical assistance regarding food safety practices to smaller-scale farmers who are interested in becoming its suppliers.
I went out on a few farm calls in the past week, and have noticed a trend. Due to the unusually wet weather this spring, some of the weeds are already producing seed out in the field! This occurs when the field was moist or wet in the spring, and was not tilled or sprayed prior to planting. If...