One of the first edible arrivals of Spring comes lovely, yummy rhubarb. This striking red vegetable, with its celery-like stalks and famously tart flavor, is rarely eaten raw and truly shines when paired with something sweet. Though rhubarb has roots in ancient Chinese and European traditions—used medicinally for thousands of years—it didn’t gain popularity as a food until sugar became widely available in the 17th and 18th centuries. 

In the same family as buckwheat and sorrel, rhubarb is technically a vegetable, but mostly treated like fruit in the kitchen, getting soft and jammy when cooked. It shines bright in juice, jam, pie, preserves and even spicy salsa! Rhubarb sauce, for example, is incredibly versatile—equally at home beside fish, such as salmon, or roasted meats (think cranberry sauce). Of course, we swoon when it is spooned over desserts like ice cream and pound cake. 

Just a quick safety tip: always trim the leaves before using rhubarb, as they contain high levels of oxalic acid, which can cause irritation. Once trimmed and rinsed, the crunchy stalks are ready for all your favorite recipes! 

Fun Fact: In slang, “rhubarb” means a heated argument or squabble, often used in baseball to describe a dispute on the field, particularly involving an umpire! 

The color of the stalks can be green, pink, mottled or dark red, and does NOT indicate flavor or ripeness. Some varieties are dark red early in the season, turning pale during the relatively short harvest period with no loss in vitality or taste.   

Need a little inspiration? Check out this article featuring 29 rhubarb recipes—there’s something for everyone! 

New & Exciting!

California-Grown Asparagus: Tender, grassy and sweet, now is the time to enjoy fresh asparagus. The season is off to a slow start but should be picking up soon.

Date Paste: Our popular date paste is finally back after a temporary gap! 

Durondeau Pear: Known for its juicy texture and rich, slightly tangy flavor, this variety is a seasonal favorite. These pears are grown in Argentina. 

Fava Beans: AKA Broad Beans. The flavor is delicate, buttery and nutty. Some fans describe the sweet vegetal taste as “tasting like spring!”  A chef’s favorite, we recommend them in soups or salads! 

Mini Seedless Watermelon: The season is just starting up for Mexican-grown melons. Availability is expected to improve in the coming weeks. 

New Crop Yellow Potato: California-grown and freshly harvested Yellow ‘spuds are here. New crop potatoes tend to be dug before they are fully mature which makes them delicate and thin-skinned. The flesh is moist and has a creamy, sweet flavor. Spring potatoes are lightly cured before packing, but never stored. Prepare simply (steamed or roasted) to enjoy the earthy fresh potato flavor!   

Retail Salad Kits from Taylor Farm: We’re now carrying organic Taylor Farm chopped salad kits in four delicious flavors: Avocado Ranch, Chimichurri, Honey Citrus and Lemon Parmesan. These are great for the busy shopper looking for quick, healthy meal options! 

Short Day Onions: With Spring comes the arrival of new crop or “short-day” onions.  Spring/summer onion varieties are called “short-day” because they are planted in the fall and their growing patterns are matched to days with shorter periods of sunlight. Short-day onions are sweeter than storage onions and have thinner lighter-colored skins. Be gentle, as they bruise more easily. These are best used fresh and not over-cooked. All of our onion growers are transitioning to short-day varieties. 

Strawberry: Ripe sweet berries from local California growers, including beloved Tomatero Farm, are here! Availability will continue to improve as long as the weather cooperates! 

Ume Plum: Coming soon! Despite its name, Ume plums are more closely related to apricots than plums. Ume has a sour and astringent taste and should not be eaten raw. Once pickled or fermented, the flavor becomes more appealing and lends itself to many applications including drinks, vinegars, and desserts. In Japanese cuisine, pickled ume or ‘umeboshi’ provides many health benefits including helping with digestion and detoxification. 

Are We There Yet?

There is so much to look forward to as we ease into Spring.  Here’s what’s ahead in the coming weeks! 

Apricot: Apricots are expected to start in 2 weeks towards the end of April. Growers are reporting a good crop this season with lots of fruit!

Cherry: While timing for this cherry season is shaping up to be later than everyone hoped, our growers remain optimistic that the overall crop quality and sizing will be above average. Murray Family Farms will have OB1kinobi and Arvin Glenn sweet cherries again this year! Royal Tioga and Royal Hazel are early red varieties expected from Delta Organics, Ferrari Farms and Fruit World. Champagne Corals, Brooks and Bings follow in May.  

Peach & Nectarine: Growers are reporting that fruit is sizing up nicely and are anticipating a good season. Yellow peaches are on track to start towards the end of May, beginning of June with promotable volume with Nectarines following shortly thereafter. 

Seedless Grape: Mexican-grown fruit is expected to start mid-May. 

Promotable 

Artichoke: Strong supply on this delicious spring vegetable. Earthy and slightly nutty flavor, artichokes complement any number of seasonal dishes. While the petals are crunchy on the outside, the heart is much softer and has more intense flavor.  

Bartlett Pear: Readily available and ripe for promotion! Sweet flavor with mild notes of citrus—the definitive ‘pear’ flavor. 

Cosmic Crisp: The perfect balance of tart and sweet. Ideal for snacking, baking, cooking and however you like to enjoy apples! Steady supply and promotable price!   

Lettuce: We’re finally out of the transition period! The local season is starting up and many growers are coming on. Supply should be steady. Thank you, Spring!

Pixie Tangerine: Save the best for last! This late season tangerine is a staff favorite. Sweet, seedless and easy to peel!  Check out our volume deals for the ‘Pixie’ size. We’ll likely see an extended season! 

Rhubarb: Rhubarb and strawberry go together like PB&J! Now that the local strawberry season is underway, build up displays, recipes and promotions featuring both spring superstars. 

Ruby Grapefruit: Great deals to be had on 48 & 56 Count Ruby grapefruit from B&J Ranch. The quality is strong, and the flavor is unbeatable! Supply is expected to last through May and into June.   

Cinco De Mayo Favorites 

Cilantro: Readily available. The perfect garnish for any number of Cinco de Mayo dishes. 

Hass Avocado: Score volume deals on 48 & 60 count California-grown avocados from Las Palmalitas—just in time for Cinco de Mayo! With the holiday landing on a Monday this year, get ready for a full weekend of guac-filled celebrations. Check out our terrific bargains on #2 grade Hass for great value. The interior quality is the same as premium fruit, with cosmetic challenges on the skin only! 

Lime: Rapidly displacing lemons in American food culture, limes are essential! 

Murcott Tangerine: Bring on the tangerine margaritas! This variety is very sweet and extremely juicy—perfect for juicing! They are mostly seedless and also easy to peel.  

Tomato: Good supply cherry tomatoes—Red, Sugar Plum, Sweet 100, Heirloom. You name it, we got it! Tomatoes are a must for Cinco de Mayo dishes! 

Tortilla: Mi Rancho organic tortillas are available in whole wheat, flour and corn. Made locally in the Bay Area with simple ingredients. 

Sour Cream from Straus Family Creamery or Alexandre Family Farm: what taco is complete without some “crema”? 

Limited 

Blackberry: California-grown fruit is gapping for 1-2 weeks however Mexican-grown berries are available. 

Cherimoya: Limited. 

Delicata & Kabocha Squash: Gapping. 

Garlic: Loose white garlic is gapping. Check out chopped and peeled packs, seasonal green garlic and black garlic alternatives while we wait for the new crop season to start up in June. 

Heirloom Tomato: Extremely limited; prices are high. 

Kiwi: Green kiwi from Wild River is winding down fast. New Zealand gold kiwi is expected to come on in May and green kiwi in June. 

Passionfruit: Limited with sporadic availability. 

Napa Cabbage: Gapping. 

Romanesco: Gapping. 

Done for the Season 

Brussel Sprouts 

Celery Root 

Fuerte Avocado 

Rutabaga 

Shallot  

Yellow Skin Dragonfruit 

Zutano Avocado 

Merchandising Corner 

Prepping for Cinco de Mayo 

Cinco de Mayo is quickly approaching and it’s a great holiday to promote in any produce department. Here are a few quick ideas for how to plan for a successful holiday. 

• Plan with your Account Manager: Discuss display ideas with your Account Manager, and secure orders for items in your display as early as possible. 
• Produce Themed Displays: Plan on featuring items like avocados, limes, jalapeños, zucchini, mangoes, cilantro, and tomatoes. Did you know Cinco de Mayo is the second largest holiday for avocados in the USA? Super Bowl is the biggest! Make sure you build big, festive displays with lots of color contrast. 
• Recipes: Try incorporating recipe cards or signage explaining all the uses of different produce items and what they pair well with. 
• Cross Merchandise: Design displays around salsa and guacamole themes. Cross-merchandise produce displays with items like tortilla chips, fancy gourmet salts, or citrus reamers. Coordinate with other departments in your store to see what other cross-merchandising opportunities are available! 
• Have Fun: Holidays like Cinco De Mayo are a great opportunity to get creative, to try something new, and to experiment with your displays!