Peter's Warehouse Walkthrough

August 28, 2024

 

Just in time for the start of Pumpkin Spice Lattes, we received 30 each 650 lb bins of Pumpkins from Delta Farms on Sauvies Island. That is close to 20,000 lbs of pumpkins. We will have cartons and individual pumpkins for sale soon. Fall is knocking on the door!

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Plant people can do some crazy things, what made the farmer think of crossing a plum with an apricot? What would you have if you did? Thus, the Pluot was born. This one is called Flavor Gator Pluot (23154-15 lb).  They are a deep burgundy on the inside with a speckled green on the outside. They are sweet like an apricot with a hint of plum-like tartness.

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The conversation yesterday centered on Figs such as these Black Mission Figs (20319-12 pints). It went something like this;

Owner- “I’ve never had a fig!”

Server- “I love figs! You should try them seared.”

Me- “With Prosciutto or roast pork.”

Server- “Or Goat cheese. It is so good.”

Owner- takes bite- “So this is what they taste like.”

Me- “Yea, before they become fig newtons!”

That sounds like the perfect thing to eat right now. Seared Figs with Goat Cheese and Prosciutto

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We have moved to Willamette Valley Sweet Corn in a big way. And by a big way, I mean like 240 cases of Willamette Valley Corn. You can choose your favorite color: Yellow (20675-48 ct), Bi-Color (29964-48 ct) and the White (20670-48 ct).  Best way to enjoy this summer treat is to grill in the husk. Soak the corn in water for about 30 minutes while the grill is getting blazing hot. The ears go on the hot grill, in the husks and all. As the husk starts to char, give a rotate on them until the outer leaves are good and charred. At this point, carefully shuck the corn. It is steamy and hot! Then brush with Mayo, Cayanne Chile Powder and Cotija cheese. Best thing ever!

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