Blood oranges are a wonderfully sweet and beautifully colored winter citrus fruit. They are believed to have originated in the southern Mediterranean, where they have been grown since the 18th century. Blood oranges tend to be a bit smaller than other types of oranges, with thick, pitted skin that sometimes has a reddish blush. There are three main types: Moro, Tarocco, and Sanguinello, each with varying color, flavor-profile and sweetness. Their exterior may resemble a typical orange, but the inside flesh ranges from brilliant dark pink, maroon, and even dark red. The anthocyanins, which give blood oranges their distinctly colored flesh, only develop when temperatures are low at night. Blood oranges tend to taste sweeter and less tangy than standard oranges. They often have fewer seeds as well. In Italy, blood oranges are more popular than any other orange due to their complex flavors.
Blood oranges are a rich source of vitamin C, potassium and fiber. Try displaying a few blood oranges cut in half to entice customers to these jewel-toned treats!
Catching Up with Cid’s Food Market
Cid’s Food Market is located in Taos, New Mexico and is the city’s oldest independent, natural and organic food store. Founded in 1986, Cid’s has grown over the years and is currently a 13,000-square-foot store. Danny Abeyta is the Produce Manager and has been with Cid’s Food Market for twenty-three years! Danny reported that Cid’s recently had their best holiday sales to date. Here are some insights and tips from Danny about what he does that keeps his customers loyal and coming back:
- Customer Service: Providing excellent customer service is the key to keeping your customers coming back and should always be at the forefront! If a customer asks where a product is, staff at Cid’s are trained to walk with the customer to the product’s location and help them find what they are looking for. These small touchpoints go far with providing great service.
- Good Hiring Practices and Great Training: Danny credits the store’s success to a mix of great hiring, modeling, and training. Cid’s Food Market hires staff that are outgoing and friendly. There is customer service training for all staff that are brought on the team. Danny says that the long-time staffers are great role models–demonstrating what it means to always provide great customer service.
- Friendly Culture: The environment at Cid’s Food Market is always friendly. When a customer is within a few feet of staff, they are greeted with a “hello” and feel welcomed. The pleasant environment keeps customers coming back.
- Having a Clean Store: Cid’s Food Market is big on cleanliness. Each department oversees their own areas– always keeping everything tidy and fresh.
- Fully Stocked Departments: Danny believes in the fact that customers shopping in the afternoon should have the same selection as someone who walks in first thing in the morning after the produce department has just been stocked. Danny and his crew clean and restock all throughout the day, making sure every customer that comes through the door has the same exemplary shopping experience.
Cid’s Food Market staff members Esther Kim and Andrew Lampmen (Pictured above left to right).
New and Exciting!:
- Blood Orange*: Season is just starting up and looking great! Supply is expected to be steady going into late-January and February.
- Cocktail Grapefruit: Medium to large in size. Round in shape with a flattened bottom on the non-stem end. Peel is thin, smooth, and yellow with occasional green coloring. Easy to peel. White pith is sour. Tender flesh ranges from yellow to yellow-orange and contains many cream-colored seeds. Flavor is refreshing, aromatic, low in acid, sweet, and slightly tart. Perfect to eat out of hand!
- Frost-Kissed Artichoke*: As temperatures drop below 32 degrees in growing regions, “frost-kissed” artichokes are beginning. The skin of the artichoke slightly darkens, flakes, and peels. Once cooked, the brown outer layer falls off. These tastes sweeter and have a more intense nutty flavor than “frost-free” summer artichokes.
- Green Garlic*: Green stalks are crisp, firm, and succulent with a mild flavor. A small white to pink bulb is at the root base. Bulb end has a savory aroma and sharp flavor.
- Avocado*: California-grown Ettinger, Bacon and Zutano avocados in great supply with sharp pricing. Add a pop of color to your avocado displays with these green-skinned varieties!
- Broccoli*: Strong availability and looking fantastic.
- Brussels Sprout: California-grown in steady supply.
- Cara Cara Orange: Steady supply. Tasting great with promotional pricing available.
- Cauliflower: Solid and robust supply. Prices trending down.
- Maple Syrup*: Make sure your stores are stocked up with organic maple syrup from Maple Valley Cooperative! A popular ingredient for juice cleanses—try cross-merchandising in your produce department alongside lemons. Talk to your Account Manager for savings on bulk, retail, sugar, and candy for the month of January.
- Pomegranate: Winding down quickly, so grab some while you still can!
- Satsuma Tangerine: Tasting amazing with volume deals available.
- Turmeric*: Hawaii-grown in good supply. Famed for its anti-inflammatory and antioxidant properties, this root is a winter staple. Make sure you’re stocked up for the customers interested in juice cleanses for New Year’s resolutions!
- Celery: Tight in supply. Inclement weather affecting production.
- Cipollini Onion: Gapping in supply but expected to improve shortly.
- Cucumber: English Hot House and Persian ‘cukes are very limited in supply.
- Mini Watermelon: Import availability is unpredictable but still trickling in with larger sizes.
- Kishu Tangerine: Small, approximately the size of a golf ball. Glossy, bright orange rind that peels easily. Juicy segmented flesh that tastes very sweet. Will start up mid-January and will be very limited due to a short crop this year. Talk to your Account Manager if you’re interested in these citrus treats!
- Pea: Snap peas are very scarce. Snow and English peas have better availability, but still limited.
Done for the Season:
- Gold Kiwi