602-253-3577 | PeddlersSon.com
Contributed by: Rj Johnson 
Local & Organic Curator; Peddler's Son Produce

T his is always a very interesting and volatile time of year in the produce business... Growers that have been turning Yuma into Americas salad bowl* begin the "transition" from the Arizona desert to California's coastal valleys. Even on the occasion that this "transition" doesn't cause major gaps, it always results in uncertainty. These growers not only "transition" their growing, they must "transition" the equipment and labor for the most part as well. Not a minor undertaking!

Let's just take a brief snap shot of the last few weeks... weather had been amazing all winter long in Yuma and production was ahead of schedule, forcing growers to California early, no biggie, right? Well then Yuma gets a freeze that hurts the final harvest and then The California coast gets crazy rain, three times in three weeks and BOOM! Now things are disrupted;
  • Crops in the ground have been stunted due to saturated ground and limited sunshine.
  • Planting delays because farmers cannot get into the fields, which pushes back harvest dates.
prices go up, quality comes down... how bad, hard to tell. My guess is a 10-day production gap, but it's all up to mother nature.

***Yuma: Growing 90 percent of the nation's leafy vegetables from November-March, producing up to 50,000 acres each of head lettuce and romaine, about 12,000 acres of broccoli, 3,500 acres of cauliflower, 6,800 acres of spinach etc......... OK worth mentioning as well; Yuma is Arizona's top producer of lemons, tangelos, and tangerines, and leads in watermelon and cantaloupe cultivation. It takes approximately 45,000 workers to harvest the fields and work in the nine salad plants that produce bagged salad mixes. During peak production months, it's said that each of those plants processes more than two million pounds of lettuce per day.


Pre-Fried Churros

Sliced Sweet Plantain

Mozzarella Corn Sandwhich / Arepas
Ready-to-bake Churros, imported from Spain. Packed with Cinnamon sugar packets.

50/10"  |  #Z400095

Popular vegetable in the Latin Caribbean and tropical regions. Pairs well with meat, fish and spicy dishes or served as appetizers or as desserts. Pre-fried, ready to bake or sauté.

4/6#  |  #Z808011

Sweet corn sandwich stuffed with mozzarella cheese. Gluten free.

6/6ct  |  #Z400127


Yucca  Steak-Fries

Pre-fried. Excellent as a side dish or appetizer, with dip or as a base for
hors d'oeuvres and tapas. Average diameter 2.36" to 3.15".

6/3#  |  #Z808012

Intense gold color. Crispy texture on the outside, soft and spongy inside. Great
alternative to french fries.

12/2.2#  |  #Z808010

Cinco De Mayo always has us saying, "ayayayi!" So we teamed up with Pitaya Plus to create delicious cocktail recipe to yell even louder. With the weather warming up, cucumber and Pitaya were our ingredient of choice to add a refreshing taste everyone (over 21) will love! So grab a friend (because this recipe is for two) and have a wonderful Cinco De Mayo.

  • 1/2 Pitaya Smoothie Pack
  • 3oz Tequila
  • 1/3oz Agave
  • 2 cups of Ice
  • 8 Mint Leaves
  • 1/3 Cucumber (peeled optional)
  • 1/2 fresh squeezed lime
  • 4oz Club Soda

  1. Cut 2 small slices of cucumber (garnish later), for the rest cut into small pieces and muddle in a cup until mostly crushed.
  2. Add all mint leaves in the same cup and muddle lightly.
  3. Add muddled ingredients, tequila, agave, lime juice, 1/2 cup of ice into a shaker and shake.
  4. Strain into two glasses 1/2 full of ice and Pitaya cubes.
  5. Add a little club soda float on top of both drinks.
  6. Garnish with mint leaves and single cucumber slice on side of your glass.
  7. Cheers your friend and enjoy responsibly.

Peddler's Son Produce & Provisions | 602-253-3577 | PeddlersSon.com