November 13, 2023
Its Birthday Time! Halloween brings another birthday for Pacific Coast Fruit Company. It started 46 years ago on Halloween when Emil Nemarnik unlocked the doors at Pacific Coast Fruit for the first time. Thru the years we have grown tremendously. The best indicator of our success is the number of photos on the Anniversary Wall. It is quite an honor to get your photo on the Wall. It is reserved for those team members that have dedicated 15 plus years at Pacific Coast Fruit. There are 67 portraits of some great and gifted people on that wall with a couple going back to the very beginning. They are all hardworking dedicated individuals that embody what Pacific Coast Fruit is all about: Service, Quality, Integrity, Sustainability, Purposeful Growth and Family.
As the time changes last Sunday, so to do the seasons. It is sad to know that we are on the tail end of the local summer vegetables like the Xl Organic Green Bell Peppers (21979- Case). The pallet behind it was out of California. As the buyers would say, “We are transitioning to another growing area.” Perhaps it was the time change or seeing these, I want to hold on to the summer for as long as possible.
Try and fight it as much as I can, the seasons are changing and with it come warm colors and richer flavors. Take for instance the Yellow Beets (20248- 25 lb, 25505-3 lb) from Montecucco Farms in Canby, Oregon. Growing up in the Midwest, beets were never big on anyone’s list. They came in a can: Whole or Slices, neither had any flavor. It wasn’t until I came out to Portland that I found how good they are. Earthy, complex, with a deep umami with a sweet note to round out the flavor. It seems the perfect match with a great Oregon Pinot Noir.
For many years, I was fortunate to work with someone who was from Persia. He was the GM and made the distinction between Persia and Iran. He was also a great chef and would sometimes hand me a list and would do the specials for the night. Persian Beef Kabobs, Fattoush Salad, Basmati Rice with Buttered Saffron, Braised Beef with Beans, and Pomegranate Molasses Chicken were some of the dishes he would cook. All had incredible flavor. Mentioning the Pomegranates (24710-30/36 ct, 27607-6 ct), he had a technic of juicing them that I never seen before. I would sit there and knock out the Arils for a topping on a Frisée salad, I like the sweet crunch of the aril. His technic was to squeeze and roll the pomegranate until is was soft, then proceed to bite a small hole in the side whereas he would drink the juice straight out of the fruit. He brought him back to Persia and his youth.
Hilltop Produce Farms out of Troutdale Oregon has been sending us some very leafy and dark green Savoy Cabbage (20414-35 lb, 25467- 3 each). Savoy cabbage is believed to have originated in Europe and was first documented in the 1500s in a region once ruled by the Italian House of Savoy. With its sweet flavor, it is time for a quick pasta dish that highlights the best of the Fall Season. Start with heating up some butter in a sauté pan, normally I would use EVOO but it is cooler outside and the richer taste will be a nice change. Add diced Delicata Squash to start the cooking process. Season with salt and pepper to bring out some flavor. About half cooked add diced onions and a touch of garlic. Continue to sauté for a minute then add chopped Savoy Cabbage. Continue to sauté and let the Savoy Cabbage develop some flavor and brown. A savory herd is in order: Sage and Thyme jump to the front but Rosemary, Marjoram or Oregano will work just as well. Saute a bit and give a splash of white wine and some chicken stock. By now we can add the heated pasta and toss together. Here comes a decision- A) Finish the dish with some butter and Gruyere cheese or B) Add cream, reduce and finish with Asiago Cheese. Whichever is your choice, the pasta is plated and garnished with rough chopped toasted Filberts (Hazelnuts for those not from Oregon) and …. You know that Pomegranate above? Well, a nice sprinkling of Pomegranate Arils will add a nice bright color and a burst of sweetness to the dish.
The other week, there were four chefs that looked at these and guessed an unusual tomato. I get the resemblance in shape and color. They are the “Soft” fruit of the season- Fuyu Persimmons (24581-66/75 ct VF). Examples of soft fruits are Peaches, Nectarines, Cherries and Mangos. Things that are succulent eating. The Fuyu variety is low in tannins making it the preferred persimmon. The Fuyu can be eaten while it is firm or allowed to continue to ripen and become soft. Some say it is similar to mango and papaya with an apricot note. Others think it is more like an apple and orange mixed together. Tasting one last week, plums came to mind. Grab a case and see what you think.
